OUR VEGETARIAN BLOG
SWEET POTATO & BLACK BEAN ENCHILADAS
Need a dish for a potluck or holiday party? These spicy enchiladas fit the bill.YIELD: SERVES 8 (MAKES 16 ENCHILADAS)SAUCE1 15-oz. can tomato sauce1 tsp. ancho chile powder1 tsp. chili powder1 tsp. garlic powder1 tsp. onion powder1 tsp. dried oregano½ tsp. chipotle…
WITH ORCA BEANS
Heirloom Orca beans have clearly been an inspiration to cooks and gardeners. In addition to the whale-reference name, the legumes are also called vaquero (which means cowboy in Spanish) and calypso beans. Creamy and starchy, Orca beans work well in hearty soups and…
NEW YEAR’S BLACK-EYED PEAS & GREENS
“Eat poor on New Year’s, and eat fat the rest of the year,” goes the saying in the American South, where black-eyed peas are eaten at New Year’s for luck.The peas are said to represent coins and are served alongside greens, which represent paper money. The dish tastes…
MORE TIKKA MASALAS
This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good.YIELD: SERVES 41 Tbs. vegetable oil½ medium onion, diced1 Tbs. garam masala1 Tbs. tomato paste2 tsp. grated fresh ginger1 serrano chile, minced2…
MIXED DAL WITH TOMATO TARKA
Red lentils, yellow split peas, and mung beans give this traditional Indian dish a lovely golden color. To simplify the recipe, you could just make it with 1 cup of a single dried lentil or split pea. Split peas are also members of the high-protein legume family,…
MIDDLE EASTERN STUFFED CABBAGE ROLLS
Crinkly savoy cabbage leaves (which pull apart more easily than white cabbage) are stuffed with a combination of lentils, currants, and olives, then blanketed in a spicy tomato sauce. Serve over rice.YIELD: SERVES 41 Tbs. olive oil1 small onion, finely chopped (1…
CORNBREAD SHEPHERD’S PIE
Serve this easy, make-ahead dish with bell peppers, radishes, and shredded lettuce that can be sprinkled over each serving. To reheat, warm the shepherd’s pie in a 350-degree oven for 20 minutes.YIELD: SERVES 42 15-oz. cans pinto beans, rinsed and drained, liquid…
CHORIZO & PINTO BEAN TACOS
We love soy chorizo sausage because it adds spice and texture to recipes without a processed fake meat flavor. Here, it fills out a simple bean filling for homemade tacos that can be on the table in under 30 minutes.YIELD: SERVES 612 6-inch corn tortillas1 Tbs. canola…
CHILAQUILES
This festive Mexican dish can be customized to suit your flavor preferences or what’s on hand in your fridge. Use a mild salsa for younger palates, or experiment with a different cheese, such as mozzarella.YIELD: SERVES 62 15.5-oz. cans black beans, rinsed and…
CHICKPEA-STUFFED ZUCCHINI
A cheesy-crunchy topping makes this easy summer dish a kid favorite. Try it with other beans or lentils as well.YIELD: SERVES 44 large zucchini, halved lengthwise1 Tbs. olive oil1 medium onion, chopped (1½ cups)1 red bell pepper, chopped (1 cup)1 cup cooked chickpeas3…
CHICKPEA CROQUETTES
Whole chickpeas give these sautéed croquettes (held together with chickpea flour!) a hearty texture. Garnish with crumbled vegan feta cheese, if desired.YIELD: SERVES 4TOPPING1 cucumber, sliced (1 cup)1 cup cherry tomatoes, quartered2 green onions, chopped2 Tbs. lemon…
CANNELLINI AL GRATIN
This hearty, crumb-topped main dish is ideal for parties. It will serve six to eight people generously and still leave plenty to freeze in small portions for easy weeknight suppers. Using dried beans gives the dish superior texture and the beans a chance to soak up…