OUR VEGETARIAN BLOG
BLACK BEAN TOSTADAS WITH KIWI SALSA
Marinating onions in lime juice for just 15 minutes develops the flavors of a quick-stir fruit salsa. Taste the jalapeño before you add it to the salsa; fresh chiles can vary in heat and intensity.YIELD: SERVES 4½ cup chopped white onion, plus ⅓ cup minced white…
A PERFECT POT OF DRIED BEANS
Use this basic recipe to prepare beans. Adding aromatics (such as onion, garlic, and herbs) will flavor the beans and their broth, but leave a neutral flavor for any type of recipe. Kombu (dried kelp) helps reduce beans’ gas-producing properties.2 cups dried beans,…
ZUCCHINI-CORN CANNELLONI
Baked cannelloni is a lighter alternative to lasagna and has the same big, bold flavors. YIELD: SERVES 4 SAUCE 1½ tsp. olive oil½ small onion, finely chopped (½ cup)1 clove garlic, minced (1 tsp.)½ tsp. rubbed sage½ tsp. dried oregano1 14.5-oz. can diced fire-roasted…
TORTILLA LASAGNA WITH SWISS CHARD
Italy meets Mexico in this easy casserole made where corn tortillas are used as the lasagna noodles. YIELD: SERVES 6 2 tsp. olive oil1 lb. Swiss chard, stems and leaves separated, chopped1 large onion, chopped (about 1½ cups)4 cloves garlic, minced (about 4 tsp.)4½…
TOFU & SPINACH STUFFED SHELLS
Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang. YIELD: SERVES 6 6 oz. jumbo pasta shells12 cloves garlic, peeled and thinly sliced¼ cup olive oil1 16-oz. block firm tofu, drained, rinsed, and patted dry2…
SPINACH-ARTICHOKE MINI LASAGNAS
Muffin cups make perfect single-serving lasagnas when you use dumpling or wonton wrappers as the lasagna noodles. YIELD: MAKES 24 MINI LASAGNAS 1 16-oz. pkg. frozen chopped spinach, thawed and drained1 15-oz. can water-packed artichoke hearts, drained and chopped1…
SPICY ASIAN STIR-FRY WITH WHOLE-WHEAT LINGUINE
Whole-wheat linguine works well in Asian noodle stir-fry dishes like this one. YIELD: SERVES 4 8 oz. whole-wheat linguine noodles1 Tbs. peanut oil1 small onion, thinly sliced (1 cup)2 cloves garlic, minced (2 tsp.)1 small head bok choy, chopped into 2-inch pieces (1½…
SPAGHETTI WITH SAUTÉED LEEKS, WHITE BEANS & WALNUTS
Although few Italian cooks would ever serve this much sauce over a plate of pasta, avid vegetable lovers will appreciate the generous serving of chunky leek-and–white bean sauce. YIELD: SERVES 6 1 Tbs. olive oil3 medium leeks, white and light green parts chopped (6…
SMOKED TOFU FARFALLE CASSEROLE
Here’s a new twist on Mom’s beloved tuna noodle casserole. We lightened the cream sauce, added lots of veggies, and replaced the tuna with smoked tofu, which adds richness and depth to the flavor. YIELD: SERVES 6 4 tsp. olive oil1 small yellow bell pepper, chopped…
SINGAPORE HAWKER NOODLES WITH GOLDEN TOFU & COCONUT
Street food vendors all over Southeast Asia offer versions of this delicious rice noodle dish. YIELD: SERVES 4 6 oz. dried brown rice vermicelli2 cups thinly sliced napa cabbage1 cup chopped cilantro1 stalk celery, quartered lengthwise and thinly sliced2 small…
SHELLS WITH ASPARAGUS, PEAS, FETA & MINT
One large pot of boiling water is all it takes to make a pasta medley full of fresh spring vegetables. Blanching the vegetables in the boiling water also adds flavor to the pasta. YIELD: SERVES 6 1 lb. asparagus, cut into 1-inch pieces12 oz. whole-wheat pasta shells1½…
ROSEMARY-PARMESAN SPAGHETTI & SQUASH
Using both spaghetti pasta and spaghetti squash in this lets you get all the noodle-y satisfaction of real pasta with the extra nutrient boost and reduced calorie count of spaghetti squash. YIELD: SERVES 4 1 small spaghetti squash (1½ to 2 lbs.)4 oz. multigrain thin…