Besides being Taco Tuesday, it's also Double-Post Tuesday. 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.
Tuesday, September 23, 2025
Taco Tuesday
It's Taco Tuesday, time for six yummy vegetarian taco recipes. Today's offerings include Crunchy Black Bean Tacos and Potato Tacos. Enjoy!
AMERICAN BBQ TACOS
This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.
To view this online, click here.
Ingredients:
BBQ Sauce
1-1/2 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1/2 tsp. honey
1/8 tsp. hot sauce, or more to taste
Tacos
1-1/2 Tbs. vegetable oil
1 cup sliced button mushrooms
1/2 cup diced green bell pepper
1/2 cup shredded carrots
1 cup soy crumbles, such as Lightlife Gimme Lean
4 6-inch corn or flour tortillas, warmed
2 Tbs. chopped red onion
1/3 cup grape tomatoes, halved
1/2 cup shredded Romaine lettuce
1/2 cup shredded cheddar cheese
1 Tbs. pickle relish, optional
Instructions:
To make BBQ Sauce: Combine all ingredients in bowl.
To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.
Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.
Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.
This was featured in "Vegetarian Taco Night" and can be viewed online here.
Ingredients
1 pound potatoes, such as Yukon golds, cut into 1-inch chunks
Salt to taste
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
2 tablespoons extra-virgin olive oil
1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks
1 medium red onion, cut in half lengthwise and sliced in half-moons
1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips
8 warm corn tortillas
1 recipe salsa ranchera (without chipotles)
3 ounces goat cheese (about 3/4 cup crumbled)
Preparation
Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
VEGETARIAN TACO SOUP IN THE CROCKPOT
This recipe left me in a quandary: do I post it on Taco Tuesday with tacos, or should I post it with soups? I guess this would fit in both places, which is why I'm adding it today.
This comes from Jolinda Hackett, who wrote for the Spruce Eats. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!
“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.”
Prep Time: 5 minutes; Cook Time: 480 minutes; Total Time: 485 minutes; Yield: 6 servings as a main dish
To view this online, click here.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
SOFT BEAN TACOS
This is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/recipes/soft-bean-tacos/. Makes 4 servings
Ingredients
8 (6-inch) flour tortillas
1/4 cup water
1 small red bell pepper, chopped
1 cup frozen corn kernels, thawed
2 green onions, thinly sliced
1 small jalapeno pepper, seeded and minced (optional)
16-oz. can spicy fat-free refried beans
1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese
Preparation
Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.
In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.
Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.
AMERICAN BBQ TACOS
This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.
To view this online, click here.
Ingredients:
BBQ Sauce
1-1/2 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1/2 tsp. honey
1/8 tsp. hot sauce, or more to taste
Tacos
1-1/2 Tbs. vegetable oil
1 cup sliced button mushrooms
1/2 cup diced green bell pepper
1/2 cup shredded carrots
1 cup soy crumbles, such as Lightlife Gimme Lean
4 6-inch corn or flour tortillas, warmed
2 Tbs. chopped red onion
1/3 cup grape tomatoes, halved
1/2 cup shredded Romaine lettuce
1/2 cup shredded cheddar cheese
1 Tbs. pickle relish, optional
Instructions:
To make BBQ Sauce: Combine all ingredients in bowl.
To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.
Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.
Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g
POTATO TACOS
Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.
To view this online, click here.
Ingredients:
1 tsp. vegetable oil
1/2 medium onion, diced
1/2 small red bell pepper, diced
1 small clove garlic, minced
1/2 canned chipotle chili in adobo sauce
1/2 tsp. ground cumin
1 medium potato, baked and diced
1 to 2 tsp. fresh lemon juice
1 Tbs. chopped fresh cilantro
2 whole wheat tortillas, warmed
Instructions:
In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.
Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g
TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.
This was featured in "Vegetarian Taco Night" and can be viewed online here.
Ingredients
1 pound potatoes, such as Yukon golds, cut into 1-inch chunks
Salt to taste
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
2 tablespoons extra-virgin olive oil
1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks
1 medium red onion, cut in half lengthwise and sliced in half-moons
1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips
8 warm corn tortillas
1 recipe salsa ranchera (without chipotles)
3 ounces goat cheese (about 3/4 cup crumbled)
Preparation
Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
VEGETARIAN TACO SOUP IN THE CROCKPOT
This recipe left me in a quandary: do I post it on Taco Tuesday with tacos, or should I post it with soups? I guess this would fit in both places, which is why I'm adding it today.
This comes from Jolinda Hackett, who wrote for the Spruce Eats. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!
“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.”
Prep Time: 5 minutes; Cook Time: 480 minutes; Total Time: 485 minutes; Yield: 6 servings as a main dish
To view this online, click here.
Ingredients
1 can corn kernels, drained
1 can kidney beans or navy beans, drained
1 can pinto beans, drained
1 can black beans, drained
1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)
1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain
1 package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 teaspoon salt
1/2 tsp garlic powder
Optional garnishes:
tortilla chips or corn chips
grated cheese
chopped green onions
fresh chopped cilantro
Preparation
Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.
If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.
This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
SOFT BEAN TACOS
This is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/recipes/soft-bean-tacos/. Makes 4 servings
Ingredients
8 (6-inch) flour tortillas
1/4 cup water
1 small red bell pepper, chopped
1 cup frozen corn kernels, thawed
2 green onions, thinly sliced
1 small jalapeno pepper, seeded and minced (optional)
16-oz. can spicy fat-free refried beans
1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese
Preparation
Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.
In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.
Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.
Monday, September 22, 2025
Pasta
It's Monday, time to get the work week started. Today's post deals with pasta and includes Pasta alla Trapanese (Sicilian Tomato Pesto) and Mexican Pasta. Enjoy!
ONE-POT CREAMY BROCCOLI PASTA BAKE
This is from Olivia Counter at thekitchn. For this recipe, Olivia wrote, "Craving comfort food without the mountain of dishes? Look no further — this one-pot creamy broccoli pasta bake is the answer! It’s easy weeknight comfort and a satisfying crowd-pleaser in one. Not only does it deliver on flavor, but it also uses up the entire broccoli, even the stems, to reduce food waste and sneak in extra fiber (always a plus in my book!).
"The creamy pasta sauce is perfectly rich, thanks to a combination of whole and evaporated milk. As for the broccoli, it’s cooked in two quick steps to deepen its flavor and bulk up the dish while staying tenderly crisp. Finish with melty cheddar cheese (the sharper the better!) to cut through the richness. All in all, this comforting dinner is a delicious and effortless way to end the day."
Prep Time: 20 minutes; Cook Time: 45 minutes; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/creamy-broccoli-pasta-bake-recipe-23710983.
Ingredients
1 pound broccoli
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes (optional)
1 pound dried short, small pasta, such as elbow macaroni or small shells
2-1/4 cups water
2 cups whole milk
1 (12-ounce) can evaporated milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Freshly ground black pepper
Instructions
Heat the oven to 375°F. Trim 1 pound broccoli. Keeping the stems and florets separate, dice the stems, then cut the florets into 1-inch pieces.
Heat 1 tablespoon of the olive oil in a Dutch oven or broiler-safe large pot over medium heat until shimmering. Add the broccoli florets and 1/4 teaspoon of the kosher salt. Cook until the broccoli brightens in color, about 3 minutes. Transfer to a plate.
Add 1 tablespoon of the olive oil to the pot. When shimmering, add the broccoli stems and 1/4 teaspoon of the kosher salt. Cook until softened and starting to brown, 2 to 3 minutes.
Add the remaining 1 tablespoon olive oil, 1 diced small yellow onion, and 1/4 teaspoon of the kosher salt. Cook, stirring often, until softened but not browned, about 5 minutes. Stir in 4 thinly sliced garlic cloves, 1/2 teaspoon ground mustard, and 1/2 teaspoon red pepper flakes if using. Cook until fragrant, about 1 minute.
Stir in 1 pound dried short pasta, 2-1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1-1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, stirring halfway through to break up any clumps of pasta, until the pasta is almost tender, 18 to 20 minutes total.
Remove the pot from the oven. Heat the broiler on high. Stir 6 ounces of the shredded sharp cheddar cheese (1-1/2 cups) and the reserved broccoli florets into the pasta until the cheese is melted. Taste and season with kosher salt and black pepper as needed.
Evenly sprinkle with the remaining 2 ounces shredded cheddar cheese (1/2 cup). Return to the oven and broil uncovered until the cheese on top is melted and brown in spots, 3 to 5 minutes.
Recipe Notes
Refrigerate leftovers in an airtight container for up to 5 days. The pasta will lose some of its creaminess upon refrigeration; add a splash of milk or water during reheating to loosen the sauce.
You can freeze the finished recipe in an airtight container for up to 3 months (I like to freeze in individual portions). Reheat from frozen, adding additional milk or water to help loosen the sauce.
JAMAICAN RASTA PASTA
This comes from Gabi Odebode at the Food Network. The recipe begins, "A trio of colorful bell peppers – red, yellow and green – adds a sweet twist to this creamy, vibrant pasta that’s popular in Jamaica and beyond. The noodle of choice for rasta pasta is penne, a cut that holds the sauce well and nestles along the sliced peppers, although the first iteration of the dish, credited to Chef Lorraine Washington of Negril, used linguine. The rich sauce in this version comes from half-and-half and mozzarella, while some recipes use a combination of Parmesan and cream. Habanero of Scotch bonnet pepper adds a nice kick while allspice lends earthy warmth. The mix of fresh vegetables, Caribbean spice and a rich cream sauce bursts with flavor and makes this quick and easy dish a crowd-pleaser."
Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/jamaican-rasta-pasta-19512011.
Ingredients
Kosher salt
2 cups dried penne (about 8 ounces)
2 tablespoons plus 1/2 teaspoon vegetable oil or olive oil
1 small onion, sliced
2 cloves garlic, minced
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced green bell pepper
2 scallions, sliced
1 habanero or Scotch bonnet pepper, diced, optional
1 teaspoon ground allspice
1 teaspoon fresh thyme
1 cup half-and-half
1/2 cup shredded whole-milk mozzarella
Directions
Bring 4 cups water to a boil in a medium pot and season generously with salt. Add the pasta to the pot, give it a stir and cook until al dente according to the package instructions. Drain the pasta, then rinse with cold water to stop the cooking. Add 1/2 teaspoon of the oil and stir to prevent the pasta from sticking.
Heat the remaining 2 tablespoons oil in a large pan over medium heat for about 1 minute. Add the onion and a pinch of salt and cook until the onion is slightly translucent, about 2 minutes. Add the garlic and cook for 30 seconds, then add the red, yellow and green bell peppers and cook until the peppers are slightly tender, about 2 minutes. Stir in the pasta, then the scallions and habanero pepper, if using; cook for another minute.
Reduce the heat to medium low, stir in the allspice and thyme and cook until the flavors bloom, about 2 minutes. Add the half-and-half and bring to a slow simmer. Add the mozzarella and continue to cook, stirring, until a creamy cheese sauce forms, about 2 minutes. Remove from the heat. Taste and add salt if needed.
CREAMY LEMON PASTA
This yumminess is from Barbara Kafka in The New York Times cooking e-newsletter. Barbara wrote, "This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best."
Time: 30 minutes; Yield: 6 servings
This can be found in "Secrets of a Lemon Lover In a Season of Plenty", and can be viewed online at https://cooking.nytimes.com/recipes/8355-creamy-lemon-pasta.
Ingredients
12 ounces wide egg noodles
Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
1 cup heavy cream
Kosher salt, to taste
Lots of freshly ground black pepper
Preparation
Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.
LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible."
Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021068-lemony-orzo-with-asparagus-and-garlic-bread-crumbs. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
Salt and black pepper
1 cup orzo
1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)
5 tablespoons extra-virgin olive oil
1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon)
1/2 cup panko or homemade bread crumbs
1 small garlic clove, finely grated
1/4 cup finely grated Parmesan, plus more for serving
1/2 cup fresh dill, mint or parsley leaves (or any combination), torn if large
Preparation
Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.
PASTA ALLA TRAPANESE (SICILIAN TOMATO PESTO)
This is from John Mitzewich (aka Chef John) at AllRecipes.
For this recipe, John wrote, "I'm excited to share my version of pasta alla Trapanese, featuring Sicily's amazing tomato pesto. I love the green Genovese-style pesto, but when super-sweet cherry tomatoes are in season, I really believe this is the best pesto."
Prep Time: 20 minutes; Cook Time: 15 minutes; Total Time: 35 minutes; Yield: 8 servings
To view this yumminess online, go to https://www.allrecipes.com/pasta-alla-trapanese-sicilian-tomato-pesto-recipe-7571415.
Ingredients
1/2 cup whole roasted almonds
4 cloves garlic
1 teaspoon kosher salt, plus more to taste
1 cup grated pecorino Romano cheese, plus more to taste
1 cup packed fresh basil leaves
4 mint leaves (optional)
1/2 cup extra virgin olive oil
1 pound red cherry tomatoes or red grape tomatoes
1 pound busiate pasta, or other curly shaped pasta, such as fusilli
Directions
Bring about 2 cups of water to a boil, remove from the heat, and stir in almonds; let sit for 3 to 4 minutes. Drain, and once cool enough to handle, rub skins off with your hands; alternately; transfer drained almonds to a kitchen towel, then fold up the towel and rub almonds until skins come off.
Crush sliced garlic with kosher salt in a mortar and pestle into a smooth paste. Alternately, place garlic on a board and sprinkle kosher salt on top; use the flat side of the knife to flatten, mash, and scrape the garlic and salt mixture until it is a smooth paste.
Add peeled almonds to the jar of a blender, followed by the cheese, basil, mint, garlic paste, oil, and tomatoes. Add the ingredients in this order, so that the almonds and cheese have a chance to grind before the wetter ingredients mix in.
Begin to pulse blender on and off until almonds and cheese are ground, then continue to pulse until remaining ingredients are incorporated. Blend on high until the pesto is as coarse or smooth as you like.
Taste for salt, and adjust. Set aside while pasta is cooking.
Bring a large pot of lightly salted water to a boil. Cook busiate pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Transfer pasta into a bowl with a strainer. Reserve starchy cooking liquid.
Add about 1/3 cup of the pasta water into the bowl, and then transfer in the pesto, along with a large pinch of salt, and toss to coat. More pasta water can be added to adjust the texture. Once mixed, add another optional handful of cheese, and toss one last time. Serve immediately.
MEXICAN PASTA
This is from allrecipes, and was submitted by someone named Mimi. The recipe begins, "Mexican pasta is a great vegetarian dish with a kick!"
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Serves: 4
To view this online, go to https://www.allrecipes.com/recipe/21518/mexican-pasta/.
Ingredients
1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
cup sliced black olives
1-1/2 tablespoons taco seasoning mix
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.
Toss sauce with cooked pasta and serve.
ONE-POT CREAMY BROCCOLI PASTA BAKE
This is from Olivia Counter at thekitchn. For this recipe, Olivia wrote, "Craving comfort food without the mountain of dishes? Look no further — this one-pot creamy broccoli pasta bake is the answer! It’s easy weeknight comfort and a satisfying crowd-pleaser in one. Not only does it deliver on flavor, but it also uses up the entire broccoli, even the stems, to reduce food waste and sneak in extra fiber (always a plus in my book!).
"The creamy pasta sauce is perfectly rich, thanks to a combination of whole and evaporated milk. As for the broccoli, it’s cooked in two quick steps to deepen its flavor and bulk up the dish while staying tenderly crisp. Finish with melty cheddar cheese (the sharper the better!) to cut through the richness. All in all, this comforting dinner is a delicious and effortless way to end the day."
Prep Time: 20 minutes; Cook Time: 45 minutes; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/creamy-broccoli-pasta-bake-recipe-23710983.
Ingredients
1 pound broccoli
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes (optional)
1 pound dried short, small pasta, such as elbow macaroni or small shells
2-1/4 cups water
2 cups whole milk
1 (12-ounce) can evaporated milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Freshly ground black pepper
Instructions
Heat the oven to 375°F. Trim 1 pound broccoli. Keeping the stems and florets separate, dice the stems, then cut the florets into 1-inch pieces.
Heat 1 tablespoon of the olive oil in a Dutch oven or broiler-safe large pot over medium heat until shimmering. Add the broccoli florets and 1/4 teaspoon of the kosher salt. Cook until the broccoli brightens in color, about 3 minutes. Transfer to a plate.
Add 1 tablespoon of the olive oil to the pot. When shimmering, add the broccoli stems and 1/4 teaspoon of the kosher salt. Cook until softened and starting to brown, 2 to 3 minutes.
Add the remaining 1 tablespoon olive oil, 1 diced small yellow onion, and 1/4 teaspoon of the kosher salt. Cook, stirring often, until softened but not browned, about 5 minutes. Stir in 4 thinly sliced garlic cloves, 1/2 teaspoon ground mustard, and 1/2 teaspoon red pepper flakes if using. Cook until fragrant, about 1 minute.
Stir in 1 pound dried short pasta, 2-1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1-1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, stirring halfway through to break up any clumps of pasta, until the pasta is almost tender, 18 to 20 minutes total.
Remove the pot from the oven. Heat the broiler on high. Stir 6 ounces of the shredded sharp cheddar cheese (1-1/2 cups) and the reserved broccoli florets into the pasta until the cheese is melted. Taste and season with kosher salt and black pepper as needed.
Evenly sprinkle with the remaining 2 ounces shredded cheddar cheese (1/2 cup). Return to the oven and broil uncovered until the cheese on top is melted and brown in spots, 3 to 5 minutes.
Recipe Notes
Refrigerate leftovers in an airtight container for up to 5 days. The pasta will lose some of its creaminess upon refrigeration; add a splash of milk or water during reheating to loosen the sauce.
You can freeze the finished recipe in an airtight container for up to 3 months (I like to freeze in individual portions). Reheat from frozen, adding additional milk or water to help loosen the sauce.
JAMAICAN RASTA PASTA
This comes from Gabi Odebode at the Food Network. The recipe begins, "A trio of colorful bell peppers – red, yellow and green – adds a sweet twist to this creamy, vibrant pasta that’s popular in Jamaica and beyond. The noodle of choice for rasta pasta is penne, a cut that holds the sauce well and nestles along the sliced peppers, although the first iteration of the dish, credited to Chef Lorraine Washington of Negril, used linguine. The rich sauce in this version comes from half-and-half and mozzarella, while some recipes use a combination of Parmesan and cream. Habanero of Scotch bonnet pepper adds a nice kick while allspice lends earthy warmth. The mix of fresh vegetables, Caribbean spice and a rich cream sauce bursts with flavor and makes this quick and easy dish a crowd-pleaser."
Active Time: 20 minutes; Total Time: 35 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/jamaican-rasta-pasta-19512011.
Ingredients
Kosher salt
2 cups dried penne (about 8 ounces)
2 tablespoons plus 1/2 teaspoon vegetable oil or olive oil
1 small onion, sliced
2 cloves garlic, minced
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced green bell pepper
2 scallions, sliced
1 habanero or Scotch bonnet pepper, diced, optional
1 teaspoon ground allspice
1 teaspoon fresh thyme
1 cup half-and-half
1/2 cup shredded whole-milk mozzarella
Directions
Bring 4 cups water to a boil in a medium pot and season generously with salt. Add the pasta to the pot, give it a stir and cook until al dente according to the package instructions. Drain the pasta, then rinse with cold water to stop the cooking. Add 1/2 teaspoon of the oil and stir to prevent the pasta from sticking.
Heat the remaining 2 tablespoons oil in a large pan over medium heat for about 1 minute. Add the onion and a pinch of salt and cook until the onion is slightly translucent, about 2 minutes. Add the garlic and cook for 30 seconds, then add the red, yellow and green bell peppers and cook until the peppers are slightly tender, about 2 minutes. Stir in the pasta, then the scallions and habanero pepper, if using; cook for another minute.
Reduce the heat to medium low, stir in the allspice and thyme and cook until the flavors bloom, about 2 minutes. Add the half-and-half and bring to a slow simmer. Add the mozzarella and continue to cook, stirring, until a creamy cheese sauce forms, about 2 minutes. Remove from the heat. Taste and add salt if needed.
CREAMY LEMON PASTA
This yumminess is from Barbara Kafka in The New York Times cooking e-newsletter. Barbara wrote, "This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best."
Time: 30 minutes; Yield: 6 servings
This can be found in "Secrets of a Lemon Lover In a Season of Plenty", and can be viewed online at https://cooking.nytimes.com/recipes/8355-creamy-lemon-pasta.
Ingredients
12 ounces wide egg noodles
Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
1 cup heavy cream
Kosher salt, to taste
Lots of freshly ground black pepper
Preparation
Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.
LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible."
Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021068-lemony-orzo-with-asparagus-and-garlic-bread-crumbs. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
Salt and black pepper
1 cup orzo
1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)
5 tablespoons extra-virgin olive oil
1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon)
1/2 cup panko or homemade bread crumbs
1 small garlic clove, finely grated
1/4 cup finely grated Parmesan, plus more for serving
1/2 cup fresh dill, mint or parsley leaves (or any combination), torn if large
Preparation
Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.
PASTA ALLA TRAPANESE (SICILIAN TOMATO PESTO)
This is from John Mitzewich (aka Chef John) at AllRecipes.
For this recipe, John wrote, "I'm excited to share my version of pasta alla Trapanese, featuring Sicily's amazing tomato pesto. I love the green Genovese-style pesto, but when super-sweet cherry tomatoes are in season, I really believe this is the best pesto."
Prep Time: 20 minutes; Cook Time: 15 minutes; Total Time: 35 minutes; Yield: 8 servings
To view this yumminess online, go to https://www.allrecipes.com/pasta-alla-trapanese-sicilian-tomato-pesto-recipe-7571415.
Ingredients
1/2 cup whole roasted almonds
4 cloves garlic
1 teaspoon kosher salt, plus more to taste
1 cup grated pecorino Romano cheese, plus more to taste
1 cup packed fresh basil leaves
4 mint leaves (optional)
1/2 cup extra virgin olive oil
1 pound red cherry tomatoes or red grape tomatoes
1 pound busiate pasta, or other curly shaped pasta, such as fusilli
Directions
Bring about 2 cups of water to a boil, remove from the heat, and stir in almonds; let sit for 3 to 4 minutes. Drain, and once cool enough to handle, rub skins off with your hands; alternately; transfer drained almonds to a kitchen towel, then fold up the towel and rub almonds until skins come off.
Crush sliced garlic with kosher salt in a mortar and pestle into a smooth paste. Alternately, place garlic on a board and sprinkle kosher salt on top; use the flat side of the knife to flatten, mash, and scrape the garlic and salt mixture until it is a smooth paste.
Add peeled almonds to the jar of a blender, followed by the cheese, basil, mint, garlic paste, oil, and tomatoes. Add the ingredients in this order, so that the almonds and cheese have a chance to grind before the wetter ingredients mix in.
Begin to pulse blender on and off until almonds and cheese are ground, then continue to pulse until remaining ingredients are incorporated. Blend on high until the pesto is as coarse or smooth as you like.
Taste for salt, and adjust. Set aside while pasta is cooking.
Bring a large pot of lightly salted water to a boil. Cook busiate pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Transfer pasta into a bowl with a strainer. Reserve starchy cooking liquid.
Add about 1/3 cup of the pasta water into the bowl, and then transfer in the pesto, along with a large pinch of salt, and toss to coat. More pasta water can be added to adjust the texture. Once mixed, add another optional handful of cheese, and toss one last time. Serve immediately.
MEXICAN PASTA
This is from allrecipes, and was submitted by someone named Mimi. The recipe begins, "Mexican pasta is a great vegetarian dish with a kick!"
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Serves: 4
To view this online, go to https://www.allrecipes.com/recipe/21518/mexican-pasta/.
Ingredients
1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
cup sliced black olives
1-1/2 tablespoons taco seasoning mix
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.
Toss sauce with cooked pasta and serve.
Friday, September 19, 2025
Friday Recipes
It's finally Friday. Yay!
Here are six recipes to help you through the weekend, including Herbed Carrot Soup and Chocolate Guinness Cake. Enjoy!
MIXED ROASTED MUSHROOMS OVER CREAMY BUTTERNUT PUREE
This comes from the March 2015 issue of Vegetarian Times, page 44. It begins, “Roasted mushrooms and butternut squash need little seasoning to be absolutely delicious. To keep the garlic from burning, be sure it’s in the bottom of the butternut squash cavities.” Serves 4.
To view this online, click here.
Ingredients
Butternut Purée
1 small butternut squash, halved and seeded
1 Tbs. plus 1 tsp. olive oil, divided
2 cloves garlic, minced (2 tsp.)
1/8 tsp. ground nutmeg
Roasted Mushrooms
2 1/4 cups shiitake mushrooms, stemmed and sliced 1/2-inch thick
2 cups halved cremini mushrooms
2 cups king trumpet mushrooms, sliced 1/2-inch thick lengthwise
2 cups oyster mushrooms, torn into same-size pieces
3 Tbs. olive oil
2 tsp. chopped fresh sage
Directions
To make Butternut Purée:Preheat oven to 450°F. Place squash halves on baking sheet cut side up. Brush with 1 tsp. oil, and place 1 tsp. minced garlic in cavity of each half. Roast 25 to 30 minutes, or until squash is soft when pressed.
Scoop squash out of skin into bowl, and mash with fork. Mash in remaining 1 Tbs. oil and nutmeg, and season with salt and pepper, if desired. Keep warm.
To make Roasted Mushrooms: Position one oven rack in top one-third of oven; position second rack in bottom third of oven. Coat two baking sheets with cooking spray.
Place shiitake and cremini mushrooms on one baking sheet; place trumpet and oyster mushrooms on second baking sheet. Drizzle each baking sheet with 1 1/2 Tbs. oil, and toss to coat mushrooms.
Roast mushrooms 15 minutes. Sprinkle each batch of mushrooms with 1 tsp. sage, and switch baking sheets from top to bottom. Continue roasting 5 minutes more, then remove baking sheet with shiitake and cremini mushrooms from oven. Roast trumpet and oyster mushrooms 5 minutes more.
To serve: divide Butternut Purée among four serving plates, and top with Roasted Mushrooms.
nutritional information Per Serving (1/2 cup puree and 1/2 cup mushrooms): Calories: 210; Protein: 5 g; Total Fat: 16 g; Saturated Fat: 2 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 22 mg; Fiber: 5 g; Sugar: 4 g; Vegan; Gluten-Free
nutritional information Per 3/4-cup serving: Calories: 174; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 62 mg; Fiber: 7 g; Sugar: 17 g; Gluten-Free
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
Ingredients
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Directions
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
ROOT VEGETABLE MEDLEY WITH BRUSSELS SPROUTS
This also comes from the March 2015 issue of Vegetarian Times, page 46, and begins, “Hearty vegetables are roasted, and then coated in a sweet and spicy glaze.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
2 small or 1 large parsnip, cut into 1-inch pieces (12 oz.)
3 medium carrots, cut into 1-inch pieces (8 oz.)
3 tsp. olive oil
1 1/2 cups Brussels sprouts, trimmed and halved (8 oz.)
2 Tbs. honey
1 Tbs. balsamic vinegar
2 cloves garlic, minced (2 tsp.)
1/2 tsp. red pepper flakes, optional
Directions
Preheat oven to 450°F, and position oven rack in center. Coat two large baking sheets with cooking spray.
Toss parsnips and carrots with 2 tsp. oil, and arrange on one prepared baking sheet. Toss Brussels sprouts with remaining 1 tsp. oil, and arrange on second baking sheet. Roast 10 to 12 minutes, stirring vegetables once or twice, then remove Brussels sprouts from oven. Roast parsnips and carrots 8 to 10 minutes more.
Meanwhile, whisk together honey, vinegar, garlic, and red pepper flakes (if using) in small bowl.
Transfer roasted vegetables to serving dish, toss with honey mixture, and season with salt and pepper, if desired.
nutritional information Per 3/4-cup serving: Calories: 174; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 62 mg; Fiber: 7 g; Sugar: 17 g; Gluten-Free
STIR-FRIED SPICY ASPARAGUS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.” Time: About 15 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves
Preparation
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths.
In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
Transfer to a serving platter and scatter leaves on top. Serve immediately.
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
CHOCOLATE GUINNESS CAKE
This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the Topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation:
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
Here are six recipes to help you through the weekend, including Herbed Carrot Soup and Chocolate Guinness Cake. Enjoy!
MIXED ROASTED MUSHROOMS OVER CREAMY BUTTERNUT PUREE
This comes from the March 2015 issue of Vegetarian Times, page 44. It begins, “Roasted mushrooms and butternut squash need little seasoning to be absolutely delicious. To keep the garlic from burning, be sure it’s in the bottom of the butternut squash cavities.” Serves 4.
To view this online, click here.
Ingredients
Butternut Purée
1 small butternut squash, halved and seeded
1 Tbs. plus 1 tsp. olive oil, divided
2 cloves garlic, minced (2 tsp.)
1/8 tsp. ground nutmeg
Roasted Mushrooms
2 1/4 cups shiitake mushrooms, stemmed and sliced 1/2-inch thick
2 cups halved cremini mushrooms
2 cups king trumpet mushrooms, sliced 1/2-inch thick lengthwise
2 cups oyster mushrooms, torn into same-size pieces
3 Tbs. olive oil
2 tsp. chopped fresh sage
Directions
To make Butternut Purée:Preheat oven to 450°F. Place squash halves on baking sheet cut side up. Brush with 1 tsp. oil, and place 1 tsp. minced garlic in cavity of each half. Roast 25 to 30 minutes, or until squash is soft when pressed.
Scoop squash out of skin into bowl, and mash with fork. Mash in remaining 1 Tbs. oil and nutmeg, and season with salt and pepper, if desired. Keep warm.
To make Roasted Mushrooms: Position one oven rack in top one-third of oven; position second rack in bottom third of oven. Coat two baking sheets with cooking spray.
Place shiitake and cremini mushrooms on one baking sheet; place trumpet and oyster mushrooms on second baking sheet. Drizzle each baking sheet with 1 1/2 Tbs. oil, and toss to coat mushrooms.
Roast mushrooms 15 minutes. Sprinkle each batch of mushrooms with 1 tsp. sage, and switch baking sheets from top to bottom. Continue roasting 5 minutes more, then remove baking sheet with shiitake and cremini mushrooms from oven. Roast trumpet and oyster mushrooms 5 minutes more.
To serve: divide Butternut Purée among four serving plates, and top with Roasted Mushrooms.
nutritional information Per Serving (1/2 cup puree and 1/2 cup mushrooms): Calories: 210; Protein: 5 g; Total Fat: 16 g; Saturated Fat: 2 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 22 mg; Fiber: 5 g; Sugar: 4 g; Vegan; Gluten-Free
nutritional information Per 3/4-cup serving: Calories: 174; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 62 mg; Fiber: 7 g; Sugar: 17 g; Gluten-Free
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
Ingredients
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Directions
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
ROOT VEGETABLE MEDLEY WITH BRUSSELS SPROUTS
This also comes from the March 2015 issue of Vegetarian Times, page 46, and begins, “Hearty vegetables are roasted, and then coated in a sweet and spicy glaze.” Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
2 small or 1 large parsnip, cut into 1-inch pieces (12 oz.)
3 medium carrots, cut into 1-inch pieces (8 oz.)
3 tsp. olive oil
1 1/2 cups Brussels sprouts, trimmed and halved (8 oz.)
2 Tbs. honey
1 Tbs. balsamic vinegar
2 cloves garlic, minced (2 tsp.)
1/2 tsp. red pepper flakes, optional
Directions
Preheat oven to 450°F, and position oven rack in center. Coat two large baking sheets with cooking spray.
Toss parsnips and carrots with 2 tsp. oil, and arrange on one prepared baking sheet. Toss Brussels sprouts with remaining 1 tsp. oil, and arrange on second baking sheet. Roast 10 to 12 minutes, stirring vegetables once or twice, then remove Brussels sprouts from oven. Roast parsnips and carrots 8 to 10 minutes more.
Meanwhile, whisk together honey, vinegar, garlic, and red pepper flakes (if using) in small bowl.
Transfer roasted vegetables to serving dish, toss with honey mixture, and season with salt and pepper, if desired.
nutritional information Per 3/4-cup serving: Calories: 174; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 62 mg; Fiber: 7 g; Sugar: 17 g; Gluten-Free
STIR-FRIED SPICY ASPARAGUS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.” Time: About 15 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves
Preparation
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths.
In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
Transfer to a serving platter and scatter leaves on top. Serve immediately.
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
CHOCOLATE GUINNESS CAKE
This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the Topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation:
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
Thursday, September 18, 2025
Meatless Balls
Meatballs are popular, both in pasta recipes (think Spaghetti and Meatballs) and sandwiches, and are a good source of protein.
But what do you do if you love meatballs, but you're a vegetarian? Think Vegetarian "Meatballs". Today's post has six vegetarian meatballs (meatless-balls), and include Vegetarian Swedish Meatballs and Simple Vegan Meatballs. Enjoy!
MEATLESS-BALL SUBS
One of my spur-of-the-moment dinners.
Ingredients
2 packages Meatless Balls, 12-oz bags (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Directions
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Gardein Plant-based Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
VEGETARIAN SWEDISH MEATBALLS
This is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "Cremini mushrooms, chickpeas and bulgur wheat mimic the texture of ground meat in this vegetarian version of the classic Swedish meatball dish. Seasoned generously with allspice and nutmeg and blanketed in a velvety mushroom gravy, they are excellent served over egg noodles or mashed potatoes — or spooned onto a toasted hero (add sliced tangy pickles to balance out the richness). Leftover cooked meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes."
Yield: 2 dozen meatballs; Time: 50 minutes.
To view this online, go to https://cooking.nytimes.com/recipes/1020839-vegetarian-swedish-meatballs.
Ingredients
For the Meatballs:
2 tablespoons bulgur wheat
4 cremini mushrooms, stemmed and quartered
1 (15-ounce) can chickpeas, rinsed (about 1 1/2 cups)
1/3 cup plain bread crumbs
1/4 cup sour cream
1 large egg
1 1/2 teaspoons kosher salt
3/4 teaspoon ground allspice
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon freshly ground nutmeg
Canola oil, for greasing
For the Gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups mushroom stock (or vegetable stock)
1 tablespoon sour cream
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Preparation
Make the meatballs: Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, 15 minutes. Drain, pressing to remove excess water. Cool.
Meanwhile, in a food processor, pulse mushrooms until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with the chickpeas: Pulse, then add them to the large bowl. Add the bread crumbs, sour cream, egg, salt, allspice, pepper, onion powder, nutmeg and the cooled bulgur and mix until well blended. Form into 1 1/4-inch meatballs (about 2 teaspoons each; you should have about 24). Arrange on a greased baking sheet and bake, turning halfway, until golden, 18 to 20 minutes.
Make the gravy: While the meatballs bake, in a large nonstick saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, until smooth and lightly golden, 2 minutes. Add stock and bring to a simmer. Cook, whisking, until thickened, 2 minutes. Whisk in sour cream, parsley and mustard; season to taste with salt and pepper (you should have about 1 cup gravy). Add meatballs and simmer, spooning sauce over meatballs, until nicely coated, about 2 minutes more. Serve warm.
MEATLESS MEATBALLS IN MARINARA SAUCE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “These ‘meatballs’ use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there’s no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.”
Yield: 4 to 6 servings; Time: 45 minutes, plus chilling
This was featured in “The Meat-Lover’s Guide to Eating Less Meat”, and can be viewed online at https://cooking.nytimes.com/recipes/1020740-meatless-meatballs-in-marinara-sauce.
Ingredients
1/2 cup panko bread crumbs
1/4 cup minced onion
1/4 cup chopped parsley leaves and tender stems
3 garlic cloves, grated or minced
1 tablespoon tamari or soy sauce
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
Pinch of red-pepper flakes (optional)
1 1/2 pounds plant-based vegan ground beef (such as Beyond Meat)
Extra-virgin olive oil, for drizzling
3 cups marinara sauce, homemade or store-bought
Parmesan (optional, or use vegetarian Parmesan if you prefer), for garnish
Preparation
In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It’s easiest to form the meatballs when the mixture is very cold.)
Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.
Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.
CHEF JOHN'S MEATLESS MEATBALLS
This is from Chef John on AllRecipes. He wrote, "I made this recipe to celebrate Earth Day. Thanks to a thorough browning, mushrooms provide more than enough savoriness. The garlic, cheese, and parsley do the rest. What really blew me away was how close the texture was to actual meatballs. They are officially approved for use on spaghetti!"
Prep Time: 30 minutes; Cook Time: 1 hour; Additional: 4 hours; Total Time: 5 hours 30 minutes; Servings: 4; Yield: 16 small meatballs
To view this online, go to https://www.allrecipes.com/recipe/232908/chef-johns-meatless-meatballs/.
Ingredients
1 tablespoon olive oil
1 pound fresh white mushrooms, finely chopped
1 pinch salt
1 tablespoon butter
1/2 cup finely chopped onion
4 cloves garlic, minced
1/2 cup quick-cooking oats
1 ounce very finely shredded Parmigiano-Reggiano cheese
1/2 cup bread crumbs
1/4 cup chopped flat-leaf (Italian) parsley, packed
2 eggs, divided
1 teaspoon salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch dried oregano
3 cups pasta sauce
1 tablespoon very finely shredded Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
Directions
Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.
BEST VEGAN MEATBALLS
This is from Jeanine and Jack Donofrio on their wonderful site, Love & Lemons. The recipe begins, "These hearty vegan meatballs are a hit with even the pickiest eaters! Their savory, smoky flavor is delicious in subs or on pasta with lots of marinara."
Prep Time: 45 minutes; Cook Time: 1 hour; Total Time: 1 hour 45 minutes; Serves 6
To view this online, go to https://www.loveandlemons.com/vegan-meatballs/.
Ingredients
1/2 teaspoon extra-virgin olive oil, more for drizzling
1/2 yellow onion (about 1 cup chopped)
8 ounces mushrooms, de-stemmed, chopped
1 cup cooked black beans, drained and rinsed
2 large garlic cloves, chopped
1 tablespoon balsamic vinegar
1 tablespoon tamari
1/2 cup walnuts
1 1/2 cups cooked brown rice
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup panko bread crumbs
6 soft sub buns or sliced soft baguette
2 cups jarred or homemade marinara sauce
1/2 cup chopped fresh basil
Several handfuls of arugula, optional
Parmesan (skip if vegan) or vegan parmesan cheese, optional
Instructions
In a large skillet, heat 1/2 teaspoon of olive oil over medium heat. Add the onion and cook until soft, about 2 minutes. Add the mushrooms, pinches of salt and pepper, and cook until browned and soft, 5 to 8 minutes. Add 1/2 cup of the black beans, garlic, the balsamic vinegar and tamari sauce, and cook for 2 minutes or until everything is well browned and soft. Remove the mixture from the heat and let cool slightly.
In a food processor, pulse the walnuts. Add the mushroom mixture and pulse 2 to 3 times until just combined. Do not puree or the mixture will be too mushy. Add the remaining 1/2 cup of black beans and pulse briefly. Transfer the mixture to a large bowl and stir in the brown rice, chili powder, onion powder, salt and pepper. Mix until combined. Taste and adjust seasonings.
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the panko breadcrumbs onto a plate. Form the mixture into 18-1 1/2 inch balls and gently roll in the crumbs, using the breadcrumbs to pat the mixture into cohesive balls. Place on the baking sheet and refrigerate for 20 minutes or overnight.
Drizzle generously with olive oil and bake for 35 to 40 minutes, carefully flipping halfway through.
Heat the marinara sauce in a skillet and add the meatballs. Heat until just warmed through and serve immediately on the buns with arugula, basil, and parmesan cheese, if desired. (Tip: don’t let the meatballs sit in the sauce for too long or they will start to fall apart).
VEGAN MEATBALLS
This wonderful recipe is from Love & Lemons. If you've never checked out the site, I highly recommend that you do. Talk about great recipes...Wow! This recipe begins, "The BEST vegan meatballs! Made with mushrooms, walnuts, and black beans, they're crisp on the outside, tender in the middle, and full of savory flavor."
Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Serves: 4 to 6
To view this online, go to https://www.loveandlemons.com/vegan-meatballs/.
Ingredients
16 ounces mixed cremini and shiitake mushrooms, stemmed and sliced
1 cup walnuts
1/2 cup coarsely chopped yellow onion
2 garlic cloves, grated
1/2 teaspoon sea salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
1/2 teaspoon fennel seeds, toasted
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground sage
1-1/2 cups cooked black beans, drained and rinsed
1/4 cup whole rolled oats
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 tablespoon tomato paste
1 tablespoon ground flaxseed
1 tablespoon tamari
1 tablespoon balsamic vinegar
3/4 cup panko bread crumbs
Avocado oil, for the pan
Marinara sauce, for serving (for store bought, we love Rao's)
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the mushrooms on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 minutes, or until slightly shriveled around the edges.
In a food processor, place the walnuts, onion, garlic, salt, pepper, fennel seed, cumin, paprika, and sage. Pulse until coarsely ground, then add the roasted mushrooms, black beans, oats, olive oil, tomato paste, flaxseed, tamari, and balsamic vinegar. Pulse until the mixture is well-combined but still has a few larger bean and mushroom chunks remaining.
Transfer the mixture to a large bowl and fold in the panko. Use a 2-tablespoon cookie scoop to portion the mixture, then use your hands to roll it into balls.
Heat a large cast-iron skillet over medium-high heat and coat the bottom with avocado oil. Add the vegan meatballs and cook, rotating the balls as they brown, until browned all around, about 5 minutes.
Transfer the skillet to the oven and bake for 20 minutes, or until the vegan meatballs are firm and lightly crisp around the edges.
Serve with marinara.
But what do you do if you love meatballs, but you're a vegetarian? Think Vegetarian "Meatballs". Today's post has six vegetarian meatballs (meatless-balls), and include Vegetarian Swedish Meatballs and Simple Vegan Meatballs. Enjoy!
MEATLESS-BALL SUBS
One of my spur-of-the-moment dinners.
Ingredients
2 packages Meatless Balls, 12-oz bags (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Directions
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Gardein Plant-based Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
VEGETARIAN SWEDISH MEATBALLS
This is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "Cremini mushrooms, chickpeas and bulgur wheat mimic the texture of ground meat in this vegetarian version of the classic Swedish meatball dish. Seasoned generously with allspice and nutmeg and blanketed in a velvety mushroom gravy, they are excellent served over egg noodles or mashed potatoes — or spooned onto a toasted hero (add sliced tangy pickles to balance out the richness). Leftover cooked meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes."
Yield: 2 dozen meatballs; Time: 50 minutes.
To view this online, go to https://cooking.nytimes.com/recipes/1020839-vegetarian-swedish-meatballs.
Ingredients
For the Meatballs:
2 tablespoons bulgur wheat
4 cremini mushrooms, stemmed and quartered
1 (15-ounce) can chickpeas, rinsed (about 1 1/2 cups)
1/3 cup plain bread crumbs
1/4 cup sour cream
1 large egg
1 1/2 teaspoons kosher salt
3/4 teaspoon ground allspice
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon freshly ground nutmeg
Canola oil, for greasing
For the Gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups mushroom stock (or vegetable stock)
1 tablespoon sour cream
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Preparation
Make the meatballs: Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, 15 minutes. Drain, pressing to remove excess water. Cool.
Meanwhile, in a food processor, pulse mushrooms until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with the chickpeas: Pulse, then add them to the large bowl. Add the bread crumbs, sour cream, egg, salt, allspice, pepper, onion powder, nutmeg and the cooled bulgur and mix until well blended. Form into 1 1/4-inch meatballs (about 2 teaspoons each; you should have about 24). Arrange on a greased baking sheet and bake, turning halfway, until golden, 18 to 20 minutes.
Make the gravy: While the meatballs bake, in a large nonstick saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, until smooth and lightly golden, 2 minutes. Add stock and bring to a simmer. Cook, whisking, until thickened, 2 minutes. Whisk in sour cream, parsley and mustard; season to taste with salt and pepper (you should have about 1 cup gravy). Add meatballs and simmer, spooning sauce over meatballs, until nicely coated, about 2 minutes more. Serve warm.
MEATLESS MEATBALLS IN MARINARA SAUCE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “These ‘meatballs’ use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there’s no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.”
Yield: 4 to 6 servings; Time: 45 minutes, plus chilling
This was featured in “The Meat-Lover’s Guide to Eating Less Meat”, and can be viewed online at https://cooking.nytimes.com/recipes/1020740-meatless-meatballs-in-marinara-sauce.
Ingredients
1/2 cup panko bread crumbs
1/4 cup minced onion
1/4 cup chopped parsley leaves and tender stems
3 garlic cloves, grated or minced
1 tablespoon tamari or soy sauce
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
Pinch of red-pepper flakes (optional)
1 1/2 pounds plant-based vegan ground beef (such as Beyond Meat)
Extra-virgin olive oil, for drizzling
3 cups marinara sauce, homemade or store-bought
Parmesan (optional, or use vegetarian Parmesan if you prefer), for garnish
Preparation
In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It’s easiest to form the meatballs when the mixture is very cold.)
Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.
Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.
CHEF JOHN'S MEATLESS MEATBALLS
This is from Chef John on AllRecipes. He wrote, "I made this recipe to celebrate Earth Day. Thanks to a thorough browning, mushrooms provide more than enough savoriness. The garlic, cheese, and parsley do the rest. What really blew me away was how close the texture was to actual meatballs. They are officially approved for use on spaghetti!"
Prep Time: 30 minutes; Cook Time: 1 hour; Additional: 4 hours; Total Time: 5 hours 30 minutes; Servings: 4; Yield: 16 small meatballs
To view this online, go to https://www.allrecipes.com/recipe/232908/chef-johns-meatless-meatballs/.
Ingredients
1 tablespoon olive oil
1 pound fresh white mushrooms, finely chopped
1 pinch salt
1 tablespoon butter
1/2 cup finely chopped onion
4 cloves garlic, minced
1/2 cup quick-cooking oats
1 ounce very finely shredded Parmigiano-Reggiano cheese
1/2 cup bread crumbs
1/4 cup chopped flat-leaf (Italian) parsley, packed
2 eggs, divided
1 teaspoon salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch dried oregano
3 cups pasta sauce
1 tablespoon very finely shredded Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
Directions
Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.
BEST VEGAN MEATBALLS
This is from Jeanine and Jack Donofrio on their wonderful site, Love & Lemons. The recipe begins, "These hearty vegan meatballs are a hit with even the pickiest eaters! Their savory, smoky flavor is delicious in subs or on pasta with lots of marinara."
Prep Time: 45 minutes; Cook Time: 1 hour; Total Time: 1 hour 45 minutes; Serves 6
To view this online, go to https://www.loveandlemons.com/vegan-meatballs/.
Ingredients
1/2 teaspoon extra-virgin olive oil, more for drizzling
1/2 yellow onion (about 1 cup chopped)
8 ounces mushrooms, de-stemmed, chopped
1 cup cooked black beans, drained and rinsed
2 large garlic cloves, chopped
1 tablespoon balsamic vinegar
1 tablespoon tamari
1/2 cup walnuts
1 1/2 cups cooked brown rice
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup panko bread crumbs
6 soft sub buns or sliced soft baguette
2 cups jarred or homemade marinara sauce
1/2 cup chopped fresh basil
Several handfuls of arugula, optional
Parmesan (skip if vegan) or vegan parmesan cheese, optional
Instructions
In a large skillet, heat 1/2 teaspoon of olive oil over medium heat. Add the onion and cook until soft, about 2 minutes. Add the mushrooms, pinches of salt and pepper, and cook until browned and soft, 5 to 8 minutes. Add 1/2 cup of the black beans, garlic, the balsamic vinegar and tamari sauce, and cook for 2 minutes or until everything is well browned and soft. Remove the mixture from the heat and let cool slightly.
In a food processor, pulse the walnuts. Add the mushroom mixture and pulse 2 to 3 times until just combined. Do not puree or the mixture will be too mushy. Add the remaining 1/2 cup of black beans and pulse briefly. Transfer the mixture to a large bowl and stir in the brown rice, chili powder, onion powder, salt and pepper. Mix until combined. Taste and adjust seasonings.
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the panko breadcrumbs onto a plate. Form the mixture into 18-1 1/2 inch balls and gently roll in the crumbs, using the breadcrumbs to pat the mixture into cohesive balls. Place on the baking sheet and refrigerate for 20 minutes or overnight.
Drizzle generously with olive oil and bake for 35 to 40 minutes, carefully flipping halfway through.
Heat the marinara sauce in a skillet and add the meatballs. Heat until just warmed through and serve immediately on the buns with arugula, basil, and parmesan cheese, if desired. (Tip: don’t let the meatballs sit in the sauce for too long or they will start to fall apart).
VEGAN MEATBALLS
This wonderful recipe is from Love & Lemons. If you've never checked out the site, I highly recommend that you do. Talk about great recipes...Wow! This recipe begins, "The BEST vegan meatballs! Made with mushrooms, walnuts, and black beans, they're crisp on the outside, tender in the middle, and full of savory flavor."
Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Serves: 4 to 6
To view this online, go to https://www.loveandlemons.com/vegan-meatballs/.
Ingredients
16 ounces mixed cremini and shiitake mushrooms, stemmed and sliced
1 cup walnuts
1/2 cup coarsely chopped yellow onion
2 garlic cloves, grated
1/2 teaspoon sea salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
1/2 teaspoon fennel seeds, toasted
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground sage
1-1/2 cups cooked black beans, drained and rinsed
1/4 cup whole rolled oats
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 tablespoon tomato paste
1 tablespoon ground flaxseed
1 tablespoon tamari
1 tablespoon balsamic vinegar
3/4 cup panko bread crumbs
Avocado oil, for the pan
Marinara sauce, for serving (for store bought, we love Rao's)
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the mushrooms on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 minutes, or until slightly shriveled around the edges.
In a food processor, place the walnuts, onion, garlic, salt, pepper, fennel seed, cumin, paprika, and sage. Pulse until coarsely ground, then add the roasted mushrooms, black beans, oats, olive oil, tomato paste, flaxseed, tamari, and balsamic vinegar. Pulse until the mixture is well-combined but still has a few larger bean and mushroom chunks remaining.
Transfer the mixture to a large bowl and fold in the panko. Use a 2-tablespoon cookie scoop to portion the mixture, then use your hands to roll it into balls.
Heat a large cast-iron skillet over medium-high heat and coat the bottom with avocado oil. Add the vegan meatballs and cook, rotating the balls as they brown, until browned all around, about 5 minutes.
Transfer the skillet to the oven and bake for 20 minutes, or until the vegan meatballs are firm and lightly crisp around the edges.
Serve with marinara.
Wednesday, September 17, 2025
Chili
I grew up eating plenty of Chili with meat as one of the main ingredients. It wasn't until years later that I realized that one could actually have chili without meat.
Here are six vegetarian chili recipes to help you through the day, including Busy Day Chili and Chocolate Tofu Chili. (Do I have your attention?) Enjoy!
VEGETARIAN SKILLET CHILI
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream."
Total Time: 30 minutes; Yield: 4 servings
This was featured in "5 Easy Meals for the Distracted Cook," and can be viewed online at https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili. Also, be sure to sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
For the Pickled Onions
1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
For the Chili
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
NO-COOK CHILI BEAN SALAD
This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. For this recipe, Hetty wrote, "All the usual suspects found in a vegetarian bean chili appear in this salad — canned beans, tomato, bell pepper, red onion and spices — but there’s no cooking-with-heat required. The tomatoes are salted to tenderize and coax out their sweet, umami juices. Cumin, coriander, smoked paprika and dried oregano inject smoky earthiness and complexity. While black and pinto beans are used here, it is absolutely viable to use whatever beans you have on hand for this pantry-friendly recipe. Best of all, the salad can be dressed up with the usual chili toppings such as avocado, sour cream and cheese. Eat as is, or with tortillas or corn chips on the side."
Cook Time: 10 minutes; Prep Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026926-no-cook-chili-bean-salad. Also, be sure to sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
1 pound tomatoes, roughly chopped into 1-inch chunks
1/2 small red onion, finely diced
1 garlic clove, finely chopped
1 tablespoon red or white wine vinegar
Salt and pepper
1 (15-ounce) can pinto beans, rinsed
1 (15-ounce) can black beans, rinsed
1 bell pepper, roughly chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 to 1 jalapeño, chopped
Handful chopped cilantro leaves
1/4 cup extra-virgin olive oil, or more as needed
1 lime, quartered
Any combination of corn chips, tortillas, sour cream, avocado and cheese (such as Cheddar, crumbled feta or queso blanco), for serving
Preparation
Place the tomatoes, red onion, garlic, vinegar and 1 teaspoon salt in a bowl and toss to combine. Leave to marinate for 5 to 10 minutes. Using your hands, squeeze the tomatoes to crush them roughly, extracting juice and softening them.
To the tomatoes, add both types of beans, the bell pepper, cumin, coriander, smoked paprika, oregano, jalapeño, cilantro and 1/4 cup olive oil; toss to combine. Taste and season with salt and pepper and more olive oil, if you like.
Divide the salad among four serving bowls. Serve with lime wedges on the side, and top with desired toppings.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
EASY VEGAN TEMPEH CHILI
This is from OnTrackDiabetes, a site with some good information for diabetics and their families.
Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes
You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.
Ingredients
3 tablespoons olive oil
8 ounces tempeh
1 medium onion, chopped (about 1 cup)
1/2 red bell pepper, chopped (about 1 cup)
1/2 yellow bell pepper, chopped (about 1 cup)
1/2 orange bell pepper, chopped (about 1 cup)
1 stalk of celery, chopped
1 15-ounce can of organic pinto beans (undrained)
1 15-ounce can of organic kidney beans (drained)
2 15-ounce cans of fire-roasted diced tomatoes (undrained)
3/4 cup of water
3 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon cayenne (or to taste)
Directions
Heat olive oil in a large (6-quart) saucepan on medium heat.
Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.
Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.
Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.
Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.
Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium
EASY BLACK BEAN CHILI
This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
Expert Tips
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
Serve this veggie chili with warm cornbread or corn tortillas.
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Note: This recipe originally called for 1 pound ground beef. I changed that to a 12-ounce package of vegetarian crumbles to make it a vegetarian chili.
Ingredients
2 Tbsp. olive oil
1 12-ounce package vegetarian crumbles
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
Here are six vegetarian chili recipes to help you through the day, including Busy Day Chili and Chocolate Tofu Chili. (Do I have your attention?) Enjoy!
VEGETARIAN SKILLET CHILI
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream."
Total Time: 30 minutes; Yield: 4 servings
This was featured in "5 Easy Meals for the Distracted Cook," and can be viewed online at https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili. Also, be sure to sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
For the Pickled Onions
1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
For the Chili
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
NO-COOK CHILI BEAN SALAD
This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. For this recipe, Hetty wrote, "All the usual suspects found in a vegetarian bean chili appear in this salad — canned beans, tomato, bell pepper, red onion and spices — but there’s no cooking-with-heat required. The tomatoes are salted to tenderize and coax out their sweet, umami juices. Cumin, coriander, smoked paprika and dried oregano inject smoky earthiness and complexity. While black and pinto beans are used here, it is absolutely viable to use whatever beans you have on hand for this pantry-friendly recipe. Best of all, the salad can be dressed up with the usual chili toppings such as avocado, sour cream and cheese. Eat as is, or with tortillas or corn chips on the side."
Cook Time: 10 minutes; Prep Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026926-no-cook-chili-bean-salad. Also, be sure to sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
1 pound tomatoes, roughly chopped into 1-inch chunks
1/2 small red onion, finely diced
1 garlic clove, finely chopped
1 tablespoon red or white wine vinegar
Salt and pepper
1 (15-ounce) can pinto beans, rinsed
1 (15-ounce) can black beans, rinsed
1 bell pepper, roughly chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 to 1 jalapeño, chopped
Handful chopped cilantro leaves
1/4 cup extra-virgin olive oil, or more as needed
1 lime, quartered
Any combination of corn chips, tortillas, sour cream, avocado and cheese (such as Cheddar, crumbled feta or queso blanco), for serving
Preparation
Place the tomatoes, red onion, garlic, vinegar and 1 teaspoon salt in a bowl and toss to combine. Leave to marinate for 5 to 10 minutes. Using your hands, squeeze the tomatoes to crush them roughly, extracting juice and softening them.
To the tomatoes, add both types of beans, the bell pepper, cumin, coriander, smoked paprika, oregano, jalapeño, cilantro and 1/4 cup olive oil; toss to combine. Taste and season with salt and pepper and more olive oil, if you like.
Divide the salad among four serving bowls. Serve with lime wedges on the side, and top with desired toppings.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
EASY VEGAN TEMPEH CHILI
This is from OnTrackDiabetes, a site with some good information for diabetics and their families.
Servings: 6; Prep time: 10 minutes; Cook time: 30 minutes; Total: 40 minutes
You can view this at https://www.ontrackdiabetes.com/recipes/easy-vegan-tempeh-chili.
Ingredients
3 tablespoons olive oil
8 ounces tempeh
1 medium onion, chopped (about 1 cup)
1/2 red bell pepper, chopped (about 1 cup)
1/2 yellow bell pepper, chopped (about 1 cup)
1/2 orange bell pepper, chopped (about 1 cup)
1 stalk of celery, chopped
1 15-ounce can of organic pinto beans (undrained)
1 15-ounce can of organic kidney beans (drained)
2 15-ounce cans of fire-roasted diced tomatoes (undrained)
3/4 cup of water
3 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon cayenne (or to taste)
Directions
Heat olive oil in a large (6-quart) saucepan on medium heat.
Remove tempeh from the package and crumble it into saucepan. Brown for about 5 minutes, stirring frequently.
Add chopped onion, bell peppers and celery to saucepan. Stir frequently for about 5 minutes.
Add beans (1 drained and 1 undrained), tomatoes, water and remaining seasonings. Stir well to combine.
Simmer on low heat for about 20 to 30 minutes, or until peppers are cooked yet still firm.
Nutrition Information Per Serving: 330 calories (33% calories from fat), 18 g protein, 12 g total fat (2 g saturated fat), 38 g carbohydrates, 12 g fiber, 0 mg cholesterol, 767 mg sodium
EASY BLACK BEAN CHILI
This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
Expert Tips
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
Serve this veggie chili with warm cornbread or corn tortillas.
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Note: This recipe originally called for 1 pound ground beef. I changed that to a 12-ounce package of vegetarian crumbles to make it a vegetarian chili.
Ingredients
2 Tbsp. olive oil
1 12-ounce package vegetarian crumbles
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
Tuesday, September 16, 2025
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include White Bean Enchiladas and Old Fashioned Onion Rings. Enjoy!
VEGETARIAN SKILLET CHILI
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream."
Total Time: 30 minutes; Yield: 4 servings
This was featured in "5 Easy Meals for the Distracted Cook," and can be viewed online at https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili.
You might also want to check out Sam Sifton's guide, "How To Make Chili." While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, now is as good a time as any to sign up.
Ingredients
For the Pickled Onions
1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
For the Chili
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
WINTER SQUASH POT PIE WITH SWISS CHARD AND CHICKPEAS
This comes from Vegetarian Times (November 2013, page 55), and begins, "The edible skin of delicata or red kuri squash adds color and texture to this rustic pot pie." Makes 12 servings
View this online at https://www.vegetariantimes.com/recipes/winter-squash-pot-pie-with-swiss-chard-and-chickpeas/.
Ingredients
4 cups low-sodium vegetable broth (1 qt.)
1 delicata or 1/2 red kuri squash, unpeeled, seeded, quartered, and cut into 1/2-inch-thick crescents (2 cups)
1 lb. Yukon gold or fingerling potatoes, unpeeled, cut into 1-inch chunks
1 12-oz. bunch red Swiss chard, stems sliced, leaves coarsely chopped, divided
1 Tbs. fresh thyme leaves
1 tsp. salt
1 1/2 cups fresh or frozen organic corn kernels
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
1/4 cup olive oil
2 large onions, quartered and thinly sliced (4 cups)
1/3 cup all-purpose flour
4 cloves garlic, minced (4 tsp.)
1 cup plain almond milk, rice milk, or soymilk
1 sheet frozen puff pastry (1/2 17.3-oz. pkg.), such as Pepperidge Farms, thawed
Preparation
Bring broth, 3 cups water, squash, potatoes, Swiss chard stems, thyme, and salt to a boil in stockpot. Cover, reduce heat to medium, and cook 5 minutes. Add Swiss chard leaves and corn, and cook 3 minutes more. Drain vegetables, and reserve broth. Measure broth, and add enough water to make 6 cups liquid. Transfer vegetables to large bowl, and stir in chickpeas.
Wipe out stockpot, add oil, and heat over medium-high heat. Add onions, and sauté 7 to 10 minutes, or until beginning to brown. Sprinkle with flour and garlic, and cook 1 minute. Add reserved 6 cups broth liquid, and cook 5 to 7 minutes, or until sauce thickens, stirring constantly. Stir in almond milk. Stir sauce into vegetable mixture, and season with salt and pepper, if desired. Cool. (If making ahead, transfer filling to bowl, cover, and refrigerate up to 2 days.)
To assemble pot pie: Preheat oven to 375°F. Pour filling into deep 13- x 9-inch baking dish.
Gently roll out puff pastry sheet to size of baking dish on lightly floured work surface. Transfer to baking sheet lined with parchment paper, and chill 30 minutes.
Place chilled puff pastry sheet over filling on top of baking dish, and press around edges to seal. Use tip of sharp paring knife to score 4 rows of diagonal incisions into puff pastry (without cutting completely through), alternating directions with each row.
Bake 30 minutes, or until top crust is golden brown. Cool 10 minutes before serving.
BAKING POWDER BISCUITS
This is from the July/August 2004 issue of Vegetarian Times, page 45. It begins, "If you want to make your own baking powder, the formula is very simple: Combine 1/4 cup cream of tartar with 2 tablespoons baking soda, and sift the two together three times. Store the powder in a tightly sealed container away from sunlight. When cutting out biscuits, don’t twist cutter; cut straight through dough to work surface. This recipe makes 8 biscuits."
To view this online, go to https://www.vegetariantimes.com/recipes/baking-powder-biscuits/.
Ingredients
2 cups sifted all-purpose flour
1 Tbs. baking powder, preferably homemade (see above)
1 tsp. salt
4 Tbs. cold, unsalted butter, cut into 1/2-inch pieces
3/4 cup heavy cream
Preparation
Preheat oven to 450F. Line a baking sheet with parchment paper, and set aside.
Put flour, baking powder and salt in a mixing bowl, and whisk to mix. Using fingers or 2 forks, quickly work butter into flour until it is the texture of oatmeal with some larger lumps remaining. Make a well in center of flour, and pour in cream. Stir just until blended.
Turn dough onto a lightly floured surface, and knead briefly but strongly, for 6 or 7 strokes. Roll out dough to a thickness of 1/2 inch. Using a floured fork, prick surface of dough all over at 1-inch intervals, taking care that fork goes through dough.
Using a 3-inch biscuit cutter, stamp out dough. Place biscuits close together on baking sheet.
Bake in center of oven for 8 to 12 minutes, or until biscuits are crusty and are a rich golden brown. Remove from oven, and serve.
OLD FASHIONED ONION RINGS
I've loved onion rings since the first time I tried them from a local fast-food restaurant, so I have no problem with whipping up a batch of them. In fact, I may just whip up some today. (It's a rainy wintery day, so eating something yummy while curled up on the couch and watching a movie or reading would be a perfect way to spend the day.)
This is from JeanieMomof3 at AllRecipes. This recipe begins, "Onion rings are a popular appetizer at many restaurants, and with this recipe, you can satisfy your craving at home. This is an actual recipe from a former employee of a popular drive-in restaurant. Sweet and tender on the inside, crispy and crunchy on the outside — just like the pros make!"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Makes 3 servings
To view these online, go to https://www.allrecipes.com/recipe/82659/old-fashioned-onion-rings/.
Ingredients
1 large Vidalia or other sweet onion
1 quart oil for frying, or as needed
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk, or as needed
1 large egg
3/4 cup dry bread crumbs
1/8 teaspoon seasoned salt, or to taste
Directions
Slice onion into 1/4-inch-thick rings.
Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil.
Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish.
Dip each onion ring into the flour mixture, turning several times until fully coated with flour. Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish. Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary. Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.
Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings.
Sprinkle with seasoning salt before serving.
CREAMY BAKED MACARONI AND CHEESE
This is from Eric Kim in The New York Times cooking enewsletter. For this recipe, Eric wrote, "This macaroni and cheese recipe, inspired by Stouffer’s, delivers the best of all worlds: creamy, saucy comfort, with a consistency that’s slightly more set than a stovetop version, thanks to a final bake in the oven. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don’t soak up as much liquid. The Velveeta is necessary here, as it has sodium citrate, which prevents the sauce from separating in the oven. Elbow macaroni works fine, but cavatappi is an especially fun shape to eat with its telephone-cord bounciness."
Total Time: 1 hour; Yield: 6 to 8 servings
This was featured in "The Platonic Ideal of Macaroni and Cheese", and can be viewed online at https://www.nytimes.com/2021/11/04/dining/baked-macaroni-cheese-recipe-homemade.html.
Another link to check out is for Alison Roman's guide, "How to Make Mac and Cheese." While you're at it, you might want to sign up Eric Kim in The New York Times cooking enewsletter. Great recipes, helpful guides, etc. I highly recommend it.
Ingredients
Salt
1 pound cavatappi or elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
6 cups whole milk
1 pound sharp or extra-sharp yellow Cheddar, coarsely grated (5-1/4 cups)
8 ounces Velveeta, torn into pieces
4 ounces Pecorino Romano, coarsely grated (1 cup)
1/2 teaspoon dry mustard powder
1/4 teaspoon onion powder
Pinch of ground cayenne
Freshly ground black pepper
Preparation
Heat oven to 350 degrees.
Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
Step 4
Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.
WHITE BEAN ENCHILADAS
This comes from MyRecipes (originally from the November 2000 issue of Cooking Light, and begins, "The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too."
Makes 3 servings (serving size: 2 enchiladas)
To view this online, go to https://www.myrecipes.com/recipe/white-bean-enchiladas-0.
Ingredients
2 tablespoons fat-free sour cream
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10-ounce) can enchilada sauce (such as Old El Paso), divided
1/4 cup water
6 (6-inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)
Directions
Preheat oven to 350°.
Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.
Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.
Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.
VEGETARIAN SKILLET CHILI
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream."
Total Time: 30 minutes; Yield: 4 servings
This was featured in "5 Easy Meals for the Distracted Cook," and can be viewed online at https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili.
You might also want to check out Sam Sifton's guide, "How To Make Chili." While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, now is as good a time as any to sign up.
Ingredients
For the Pickled Onions
1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
For the Chili
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Preparation
Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
WINTER SQUASH POT PIE WITH SWISS CHARD AND CHICKPEAS
This comes from Vegetarian Times (November 2013, page 55), and begins, "The edible skin of delicata or red kuri squash adds color and texture to this rustic pot pie." Makes 12 servings
View this online at https://www.vegetariantimes.com/recipes/winter-squash-pot-pie-with-swiss-chard-and-chickpeas/.
Ingredients
4 cups low-sodium vegetable broth (1 qt.)
1 delicata or 1/2 red kuri squash, unpeeled, seeded, quartered, and cut into 1/2-inch-thick crescents (2 cups)
1 lb. Yukon gold or fingerling potatoes, unpeeled, cut into 1-inch chunks
1 12-oz. bunch red Swiss chard, stems sliced, leaves coarsely chopped, divided
1 Tbs. fresh thyme leaves
1 tsp. salt
1 1/2 cups fresh or frozen organic corn kernels
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
1/4 cup olive oil
2 large onions, quartered and thinly sliced (4 cups)
1/3 cup all-purpose flour
4 cloves garlic, minced (4 tsp.)
1 cup plain almond milk, rice milk, or soymilk
1 sheet frozen puff pastry (1/2 17.3-oz. pkg.), such as Pepperidge Farms, thawed
Preparation
Bring broth, 3 cups water, squash, potatoes, Swiss chard stems, thyme, and salt to a boil in stockpot. Cover, reduce heat to medium, and cook 5 minutes. Add Swiss chard leaves and corn, and cook 3 minutes more. Drain vegetables, and reserve broth. Measure broth, and add enough water to make 6 cups liquid. Transfer vegetables to large bowl, and stir in chickpeas.
Wipe out stockpot, add oil, and heat over medium-high heat. Add onions, and sauté 7 to 10 minutes, or until beginning to brown. Sprinkle with flour and garlic, and cook 1 minute. Add reserved 6 cups broth liquid, and cook 5 to 7 minutes, or until sauce thickens, stirring constantly. Stir in almond milk. Stir sauce into vegetable mixture, and season with salt and pepper, if desired. Cool. (If making ahead, transfer filling to bowl, cover, and refrigerate up to 2 days.)
To assemble pot pie: Preheat oven to 375°F. Pour filling into deep 13- x 9-inch baking dish.
Gently roll out puff pastry sheet to size of baking dish on lightly floured work surface. Transfer to baking sheet lined with parchment paper, and chill 30 minutes.
Place chilled puff pastry sheet over filling on top of baking dish, and press around edges to seal. Use tip of sharp paring knife to score 4 rows of diagonal incisions into puff pastry (without cutting completely through), alternating directions with each row.
Bake 30 minutes, or until top crust is golden brown. Cool 10 minutes before serving.
BAKING POWDER BISCUITS
This is from the July/August 2004 issue of Vegetarian Times, page 45. It begins, "If you want to make your own baking powder, the formula is very simple: Combine 1/4 cup cream of tartar with 2 tablespoons baking soda, and sift the two together three times. Store the powder in a tightly sealed container away from sunlight. When cutting out biscuits, don’t twist cutter; cut straight through dough to work surface. This recipe makes 8 biscuits."
To view this online, go to https://www.vegetariantimes.com/recipes/baking-powder-biscuits/.
Ingredients
2 cups sifted all-purpose flour
1 Tbs. baking powder, preferably homemade (see above)
1 tsp. salt
4 Tbs. cold, unsalted butter, cut into 1/2-inch pieces
3/4 cup heavy cream
Preparation
Preheat oven to 450F. Line a baking sheet with parchment paper, and set aside.
Put flour, baking powder and salt in a mixing bowl, and whisk to mix. Using fingers or 2 forks, quickly work butter into flour until it is the texture of oatmeal with some larger lumps remaining. Make a well in center of flour, and pour in cream. Stir just until blended.
Turn dough onto a lightly floured surface, and knead briefly but strongly, for 6 or 7 strokes. Roll out dough to a thickness of 1/2 inch. Using a floured fork, prick surface of dough all over at 1-inch intervals, taking care that fork goes through dough.
Using a 3-inch biscuit cutter, stamp out dough. Place biscuits close together on baking sheet.
Bake in center of oven for 8 to 12 minutes, or until biscuits are crusty and are a rich golden brown. Remove from oven, and serve.
OLD FASHIONED ONION RINGS
I've loved onion rings since the first time I tried them from a local fast-food restaurant, so I have no problem with whipping up a batch of them. In fact, I may just whip up some today. (It's a rainy wintery day, so eating something yummy while curled up on the couch and watching a movie or reading would be a perfect way to spend the day.)
This is from JeanieMomof3 at AllRecipes. This recipe begins, "Onion rings are a popular appetizer at many restaurants, and with this recipe, you can satisfy your craving at home. This is an actual recipe from a former employee of a popular drive-in restaurant. Sweet and tender on the inside, crispy and crunchy on the outside — just like the pros make!"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Makes 3 servings
To view these online, go to https://www.allrecipes.com/recipe/82659/old-fashioned-onion-rings/.
Ingredients
1 large Vidalia or other sweet onion
1 quart oil for frying, or as needed
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk, or as needed
1 large egg
3/4 cup dry bread crumbs
1/8 teaspoon seasoned salt, or to taste
Directions
Slice onion into 1/4-inch-thick rings.
Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil.
Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish.
Dip each onion ring into the flour mixture, turning several times until fully coated with flour. Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish. Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary. Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.
Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings.
Sprinkle with seasoning salt before serving.
CREAMY BAKED MACARONI AND CHEESE
This is from Eric Kim in The New York Times cooking enewsletter. For this recipe, Eric wrote, "This macaroni and cheese recipe, inspired by Stouffer’s, delivers the best of all worlds: creamy, saucy comfort, with a consistency that’s slightly more set than a stovetop version, thanks to a final bake in the oven. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don’t soak up as much liquid. The Velveeta is necessary here, as it has sodium citrate, which prevents the sauce from separating in the oven. Elbow macaroni works fine, but cavatappi is an especially fun shape to eat with its telephone-cord bounciness."
Total Time: 1 hour; Yield: 6 to 8 servings
This was featured in "The Platonic Ideal of Macaroni and Cheese", and can be viewed online at https://www.nytimes.com/2021/11/04/dining/baked-macaroni-cheese-recipe-homemade.html.
Another link to check out is for Alison Roman's guide, "How to Make Mac and Cheese." While you're at it, you might want to sign up Eric Kim in The New York Times cooking enewsletter. Great recipes, helpful guides, etc. I highly recommend it.
Ingredients
Salt
1 pound cavatappi or elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
6 cups whole milk
1 pound sharp or extra-sharp yellow Cheddar, coarsely grated (5-1/4 cups)
8 ounces Velveeta, torn into pieces
4 ounces Pecorino Romano, coarsely grated (1 cup)
1/2 teaspoon dry mustard powder
1/4 teaspoon onion powder
Pinch of ground cayenne
Freshly ground black pepper
Preparation
Heat oven to 350 degrees.
Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
Step 4
Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.
WHITE BEAN ENCHILADAS
This comes from MyRecipes (originally from the November 2000 issue of Cooking Light, and begins, "The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too."
Makes 3 servings (serving size: 2 enchiladas)
To view this online, go to https://www.myrecipes.com/recipe/white-bean-enchiladas-0.
Ingredients
2 tablespoons fat-free sour cream
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10-ounce) can enchilada sauce (such as Old El Paso), divided
1/4 cup water
6 (6-inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)
Directions
Preheat oven to 350°.
Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.
Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.
Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.
Subscribe to:
Posts (Atom)