Meatless Monday

Sometimes the best recipes are the simplest. Today I offer one of the easiest soups I have ever made and possibly one of the most delicious. It is seasonally timely and would be a perfect addition to any Thanksgiving table that my American friends might be setting this week. Enjoy.

Carrot and Butternut Squash Soup

Ingredients:

2 onions chopped
1 tbsp olive oil
1 butternut squash, peeled and diced
4 carrots, peeled and sliced
2 sprigs fresh thyme, leaves only
Salt and freshly crack black pepper
1.5 litres hot vegetable stock
Parsley or thyme for garnishing

Directions:

In a large pan, fry the onions in oil until translucent and soft. Add squash and carrots and stir, cooking for a further 5 minutes. Add thyme and season well with salt and freshly ground black pepper. Pour over stock and bring to a boil. Allow to simmer gently for 30 minutes, or until vegetables are cooked through.

Remove from heat and allow to cool slightly. Using an immersion blender or a liquidiser, blend to a smooth soup. If too thick, add a little more stock until desired consistency is achieved.


Divide soup into bowls and serve with a dollop of crème fraiche if desired and parsley or thyme.

Meatless Monday

Here is another recipe in my ongoing quest for restaurant-style Asian dishes that perfectly utilize vegetarian proteins. Today we talk tempeh. Tempeh is a soy product that is fermented so that it binds together in a cake form. It is a whole bean product so it maintains higher quantities of protein, fiber, and vitamins than does its better-known cousin, tofu. Tempeh has a unique texture that might require some getting used to, but it is extremely versatile. Once again, I found this recipe surfing the interwebs and full credit for it goes to Breast Cancer Maven. I prefer my tempeh a bit crunchier when fried, so I used more oil in the pan to achieve a more deep-fried texture and I added more maple syrup.

General Tso's Tempeh

Ingredients:

Tempeh
1 8 ounce packages of tempeh
¼ cup cornstarch
½ tsp garlic powder
½ tsp paprika
1/4 cup olive oil

General Tso's Sauce
Olive Oil (drizzle for the pan)
2 tsp ginger, minced
2 cloves of garlic, minced
½ cup vegetable broth
2 TB Tamari Sauce (or soy sauce)
2 TB tomato paste
1 TB rice vinegar
1 TB vegan hoisin sauce
2 TB maple syrup

Directions:

Tempeh Prep:

1. Preheat a steaming pan.
2. Cut the tempeh package into half or thirds.
3. Steam the tempeh chunks for 10 minutes. Remove from heat, cut the tempeh into bite size chunks. (You can stop here if you prefer not to fry your tempeh and skip to the sauce prep instructions).
4. Mix the cornstarch, garlic powder, and paprika and pour into a plastic bag.
5. Lightly coat each piece of tempeh with the cornstarch mixture, shaking off any excess.
6. Preheat a skillet on medium heat.
7. When hot, coat the bottom of the pan with oil.
8. Add the tempeh pieces.
9. Cook the tempeh until golden brown. When crispy, remove from pan.

Sauce Prep
1. Using the same pan, and add a drizzle more oil and toss in the fresh garlic and ginger.
2. After a few minutes, mix veggie broth, soy sauce, rice vinegar, tomato paste, hoisin sauce, and maple syrup in the pan with the garlic and ginger.
3. Add the tempeh and stir to coat each piece with sauce.
4. Turn down the heat and saute for 5 minutes until the sauce thickens.

Serve with brown rice or rice noodles.

Meatless Monday

We are not huge fried food eaters, but every once in while we just get a hankering for the stuff. I am a sucker for French fries or, even better, sweet potato fries. Not great nutritionally, but ever so satisfying. I wholly believe in indulging the cravings from time to time.

Which brings me to today's dish. The Husband was curious to see if we could replicate a fried tofu à la some restaurant style Asian dishes. I commenced search. (You just have got to love the internet and food bloggers. Some brilliant ideas and recipes are out there emanating from the kitchens of home cooks. You just have to know how to separate the wheat from the chaff.)

Full credit for today's recipe goes to The Food Lab. I have slightly altered the mixture, but certainly not enough to take credit for their brilliance. This is absolutely delicious.

Vegan Crispy Stir-Fried Tofu with Broccoli

Ingredients:

1 1/2 quarts vegetable or peanut oil
1/2 cup plus 2 teaspoons cornstarch, divided
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Kosher salt
1/2 cup cold water
1/2 cup vodka
1 pound extra-firm tofu, cut into 1/2- by 2- by 1-inch slabs, carefully pressed and dried (wet tofu will splatter in the oil)
1 pound broccoli, cut into 1-inch florets
1/4 cup dry sherry
1/4 cup vegetable stock
2 tablespoons soy sauce
1 tablespoon fermented black bean sauce
2 tablespoons sugar
1 tablespoon toasted sesame oil
2 (1-inch) segments lemon peel, plus 2 teaspoons lemon juice
4 cloves garlic, minced (about 4 teaspoons)
1 tablespoon minced or grated fresh ginger
6 scallions, white and light green parts only, finely chopped

2 tablespoons toasted sesame seeds, divided

Directions:

1. Heat oil in a wok to 350°F. Whisk together 1/2 cup cornstarch, flour, baking powder, and 1 teaspoon kosher salt. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.

2. Add tofu slices and carefully turn to coat. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining tofu until wok is full. Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly pale golden and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate. Repeat until all tofu is fried. Carefully pour all but 1 tablespoon oil out of wok and reserve for another use.

3. Combine wine, stock, soy sauce, bean sauce, sugar, sesame oil, lemon peel and juice, and remaining 2 teaspoons corn starch in a small bowl and whisk to combine. Set aside.

4. Return wok to high heat until lightly smoking. Add broccoli and cook, stirring and tossing frequently, until lightly charred on several sides but still firm. Add garlic, ginger, and scallions and cook, tossing constantly, until fragrant, about 30 seconds. Transfer broccoli and aromatics to a bowl.

5. Return skillet to high heat. Give the sauce mixture a quick whisk, then pour it into the wok. Cook, stirring, until thick and glossy, about 30 seconds. Return broccoli and tofu to pan. Add 1 tablespoon sesame seeds. Remove from heat. Turn with a wide spatula until all pieces are evenly coated. Season to taste with more salt as desired. Transfer to a serving platter, sprinkle with remaining sesame seeds, and serve immediately.

Serve with brown rice or rice noodles.

Happy eating.

It's Meatless Monday

For the purpose of informing newbies to this space, both The Husband and I are vegetarians. It isn't important to delve into the whys and wherefores of our lifestyle decision, it is just important to respect it. We promise not to judge what you eat if you all promise the same in return. Please don't send me comments and emails as to why this recipe or any other would be better with bacon or chicken.  We just don't care.

I am not a foodie at all. I don't get bent out of shape over food or its presentation. When I post food pictures it is mostly because I am stunned that I was able to make it look as good as the recipe demanded. I am, however, constantly on the lookout for unique, filling, simple, and nutritious vegetarian meals that will meet the eating requirements of both of us. Usually that involves finding anything WITHOUT eggplant. We both absolutely loathe eggplant, (a symbiosis that makes me love this man even more than I already do) and yet most lazy vegetarian meals feel the need to throw a little of the purple gourd into the mix. My veggie recipes do not include eggplant. If you want to add it...well that's your thing.

Today I offer you my take on a November favourite, Minestrone Soup. I love soup. It is a full meal in a bowl and the perfect comfort food for chilly late autumn evenings. Obviously it can be adapted for omnivores, so have at it. 

Minestrone Soup

Ingredients:

1 tablespoon olive oil

1 clove garlic, peeled and chopped

1 red onion, peeled and finely chopped

2 carrots, washed and chopped

1 red pepper, chopped

2 sticks celery, chopped

1 small leek, washed and chopped

½ teaspoon dried oregano

1 bay leaf

1 28 oz can chopped plum tomatoes

1 large sweet potato, scrubbed and diced

1 x 15.5 ounce can chick peas, drained and rinsed

4 cups vegetable broth

Large handful curly kale, stalks removed, chopped

½ cup orzo pasta

a bunch of basil (optional)

1/8 teaspoon sea salt

1 tablespoon sriracha sauce (or more, if you like. I like a bit of heat) 

5 tablespoons grated Parmesan cheese; optional

Directions:

• Heat a large pot over a medium heat and add olive oil.  Add the garlic, onion, carrots, celery, pepper, leek, oregano and bay leaf and cook slowly for about 15 minutes, stirring now and then, until the vegetables have softened.

• Add the tomatoes, potato, chick peas and vegetable broth, then cover with a lid and bring everything slowly to the boil. Simmer for about 30 minutes, then check (with the tip of a paring knife) that the potato is soft and cooked through.

• After that, add the kale and pasta, and cook for 10 more minutes, until the pasta is cooked. If the soup is too thick for you after cooking the pasta, thin it with a little more broth or water.

• The basil is optional, but delicious. If you decide to use it, stir some chopped leaves into the soup. Finish by seasoning with a little salt and sriracha and sprinkle on Parmesan.

Enjoy!

Meatless Monday

We're here! It's the final Meatless Monday of the month. Today I offer you a wonderful vegetarian chili that uses quinoa as it's base.

Dear friends of ours hold a Chili Bowl every March, and this past year I was finally able to attend. The idea is to create a uniquely tasting chili, something that is pleasing to the masses yet different enough to attract attention. This recipe was my spin on a hearty southwestern flavoured dish that used all vegetarian ingredients. Surprisingly enough to this rookie Chili Bowl attendee, it won "Most Trendy Chili" of the evening. It still amuses me because I certainly don't consider quinoa trendy anymore, but apparently my meat-eating friends do. By the way...the cutesy name is an integral part of the contest. Enjoy.

Quinoa Chili (a.k.a Quinoa-n of You Show Me The Way to Santa Fe)

Ingredients:

1 tablespoon olive oil

3 cloves garlic

1 Onion, diced

2 cups quinoa

2 cans (19ml) fire roasted tomatoes

1 can (19ml) tomato sauce

1 can (4.5 ounce) Chipoltle peppers with Adobo sauce, chopped (use less if smoky and spicy is not your thing)

1 1/2 tablespoons chili powder, or more to taste

2 teaspoons cumin

1 1/2 teaspoons paprika

1 1/2 teaspoons sugar

1-2 teaspoons chipoltle tabasco sauce (more to taste)

1/2 teaspoon ground coriander

Kosher salt and black pepper to taste

2 cans black beans, drained and rinsed

1 can corn kernels

3 tablespoons chopped fresh cilantro leaves

Juice of 1 lime

1 avocado, seeded, peeled, and diced

shredded cheese

Directions:

1. In a large pot, heat oil over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions become translucent, about 2-3 minutes

2. Stir in quinoa, tomatoes, tomato sauce, chipoltles with adobo sauce, chili powder, cumin, paprika, sugar, tabasco, coriander, and 1-2 cups of water, making sure to cover most of the ingredients; season with salt and pepper to taste.

3. Reduce heat to low, cover, and simmer until thickened about 30 minutes. Stir in beans, corn, lime juice, and cilantro. (If it gets too thick, add more water and cook down.)

4. Serve topped with avocado and cheese, if desired.

** I apologize for no photo. I honestly forgot to take one. I promise it looks as good as it tastes.

Meatless Monday-Totally Tempeh

Hello Meatless Monday adherents. Today's recipe features one of the most hotly debated foods in the vegetarian world, tempeh. Nothing seems to inspire a "love it/hate it" argument as easily or as readily as tempeh. Made of fermented soybeans and pressed into a patty-like cake, tempeh is definitely not for everybody's palate. Many people find the texture and earthy flavour of the whole-bean product off-putting, but it really is very versatile to cook with and it's nutritional value, which far exceeds that of tofu in terms of protein, vitamin content, and dietary fibre, makes it a favourite of vegetarian and vegan menus.

The Husband and I are always on the look out for entree items that can both satisfy and make us feel as though we aren't always eating grass. This version of Buffalo wings certainly meets both criteria.

**I found this recipe on the internet years ago, but the original source has long since disappeared. I apologize for that oversight and if you recognize this as yours, please contact me so that I can give you proper credit.**

Buffalo Tempeh "Wings"

1 (8 oz) pkg tempeh
1/3 cup milk
1/3 cup flour
1/2 tsp salt
1 tsp thyme leaves
1 tsp paprika
1/2 tsp garlic powder
Freshly ground pepper to taste
1 cup Italian seasoned panko bread crumbs

Wing Sauce

1/2 cup  Louisiana-style hot sauce (because we put that s*** on everything!)
2 tbsp butter
1 tbsp chili sauce (ketchup works fine, but I like the tanginess of the chili sauce)

Preheat oven to 400 degrees.

Bring 4 cups of water to boil over high heat.
Meanwhile, remove tempeh from package. Slice into 8 strips. (If you are a first time tempeh eater and have texture issues, I recommend slicing into 10-12 strips) Once water is boiling, lower heat to medium high, add tempeh, and boil for 15 minutes. Drain and rinse with cool water.

Set out 3 bowls. In one, pour in milk. In the second, combine flour and seasonings. In third bowl, add panko crumbs.
Place each strip in milk. Coat in flour mixture, then briefly re-dip into milk. Toss with panko crumbs, coating well. Set on slightly oiled baking sheet. Repeat with remaining tempeh strips. Once all are coated and on baking sheet, lightly spray all "wings" with cooking spray. Place into oven and bake for 10 minutes. Flip "wings" over and bake for an additional 10 minutes.

While they are baking, place wing sauce ingredients in a medium sized bowl. Cover with Saran wrap and heat in microwave on medium high setting for a minute and a half. Remove from heat and whisk ingredients together.


When wings are finished baking, toss with sauce. Serve immediately.

Meatless Monday

I have never been one to preach the virtues of vegetarianism and I certainly would never tell anybody what they should or shouldn't eat, but I can categorically state that a vegetarian diet never has to be boring. The idea of Meatless Monday isn't a subversive attempt to convert you, but rather a not so subversive way for you to have a little less meat in your weekly diet and to perhaps put a little more thought into greening the planet. 

Today's recipe originally came from The Vegetarian Times. The Husband is a huge fan of asparagus, so any recipe that includes them is usually a hit. The added spice of the smoky chipotle peppers provides the perfect compliment. I have always loved quesadillas, but I couldn't understand why the original recipe eliminated the cheese unless they were going for the full vegan effect. Sorry Vegetarian Times. Quesadillas just aren't quesadillas without the cheese. I mean...the word queso means cheese, so I added it in.

Chipotle Asparagus Quesadillas

Serves 4 (It actually made more.)

Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use

Quesadillas

1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)

1 red bell pepper, sliced (1 cup)

1 medium onion, sliced (1 cup)

1½ tsp. olive oil or vegetable oil

1 tsp. dried oregano

1/2 cup shredded cheddar, or jack cheese

4 8-inch sprouted-grain tortillas

Chipotle Spread

3 Tbs. mayonnaise

2 tsp. minced, drained chipotles in adobo sauce

1 Tbs. lime or lemon juice

1. Preheat oven to 425°F.

2. To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with 
salt and pepper, if desired. Spread 
on large baking sheet, and roast 
10 to 12 minutes, or until vegetables 
are tender and beginning to brown, stirring once or twice.

3. Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.

4. Spread 1 1/2 tsp. Chipotle Spread on 
one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, add about a Tablespoon of cheese, then fold over tortillas, pressing edges together to enclose filling and form half-moons.

5. Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.

Meatless Monday....Once Again

For those of you who are new to this space, eating a healthy and vegetarian diet is very important to both The Husband and me. I have been in the veggie camp for many years (off and on, but mostly on) while The Husband is coming up to his five year veg-iversary. (That's vegetarian as opposed to vegans. I have tremendous respect for vegans and their discipline, but we just aren't there yet, so please no judgement while we continue to consume dairy and egg products.)

I am always searching for new and delicious recipes that will satisfy both of us. We often cook together, but given that I am now home on a much more regular basis, I have been tasked with adding variety to what can easily become a very staid meal plan. I research, Pinterest, and yes...steal relentlessly from my friends and acquaintances if I think that a recipe will add flavour to our kitchen.

Last week a friend posted an Aloo Gobi soup on Facebook that she had prepared and I was immediately intrigued. Cauliflower, especially laced with Indian spices, is a favourite of both The Husband's and mine. It is most definitely soup season here in the Great White North, so I begged and cajoled my friend for the recipe. I asked her if I could share it with all of you and she graciously agreed considering that she herself had "borrowed" it from the PC Cooking School. I will say that I did make a few changes to the original recipe, so the version you are receiving today is a a bit of a combination of all three sources. It is delicious and filling. Enjoy.

Aloo Gobi Soup - makes 16 servings (It makes A LOT!!!)

2 tblsp olive oil
2 cups diced white onions (I like sweet vidalia onions)
2 cloves garlic, thinly sliced
1 tblsp grated ginger root
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp turmeric
1/2 tsp cayenne pepper (I don't do heat well, so I eliminated this. Use as much or as little to taste.)
1 tblsp tomato paste
3 large yellow potatoes, peeled and cut in chunks (I used sweet potatoes. I had them on hand and I prefer the slightly sweeter flavour that they add. They do add colour as well, so beware the orange.)
1 head cauliflower, trimmed and cut in florets
2 pkgs (each 900mL) vegetable broth
1 tsp salt (The broth was plenty salty. I really cut down on the salt.)
3 tbslp honey

In large saucepan, heat oil over medium heat; cook onions for 4 to 6 minutes or until softened.  Add garlic, ginger, cumin, coriander, garam masala, turmeric, cayenne and tomato paste; cook, stirring for 1 minute.

Add potatoes, cauliflower, broth and 2 cups water; bring to a boil.  Reduce heat to medium-low; simmer 18 to 20 minutes or until vegetables are softened.  Using an immersion blender, puree soup until smooth.  Stir in salt and honey.  Garnish with chopped fresh coriander, if desired.

Per serving:  90 calories, 2 g fat, 210 mg sodium, 15 g carbohydrate, 2 g fibre, 3 g protein

Meatless Monday The Finale

Good Morning,

We are in the final week of this blogging extravaganza and as such this is my final Meatless Monday recipe for the month. We had snow up here this past weekend, so I thought that I would offer a warm and hearty dish that is perfect for the long, cold, miserable winter that is now upon us.

The Husband loves Mexican food, but I need to modify many recipes in order to accommodate our vegetarian lifestyle as well as my lactose issues. This black bean enchilada dish is easy and satisfying. Enjoy.

Black Bean Enchiladas

Ingredients

1 red pepper, chopped
1 medium onion, chopped
1 jalapeño pepper, seeded and chopped (optional depending on your heat preference)
3 garlic cloves, minced
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1/4 cup picante sauce (Schirracha or Frank's Red Hot)
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8-10 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup reduced fat shredded Cheddar cheese (I use lactose free)

3 tablespoons chopped fresh cilantro leaves

Directions

1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.


2. Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.

A quick bonus recipe for the season:

It is the earliest ever Chanukah arriving this Wednesday evening. Here is my favourite and ridiculously simple Baked Sweet Potato Latke recipe to help celebrate the occasion. (I am not much for overly greasy fried foods, so baking the latkes gives me the taste without too much oil.)

Baked Sweet Potato Latkes

Ingredients

1 pound sweet potatoes , grated
1 medium onion, grated
1/4 cup green onions thinly sliced
3/4 cup panko bread crumbs
3 eggs
1/4 cup fresh parsley, minced
salt

pepper
2 tablespoons olive oil

Directions

1. Preheat oven to 425 degrees. Prepare baking pan by spraying with cooking spray or oil.
2. Grate onion using the large holes of a box grater. Do the same with the sweet potatoes. Squeeze excess liquid by wrapping grated potatoes and onion in clean towel to drain.
3. Combine eggs, bread crumbs, green onions salt and pepper and parsley. Add to drained potato mixture.
4. Scoop rounded tablespoon sized mounds and place on baking sheet, flattening slightly into 1/2" thick pancakes.
5. Drizzle with olive oil
6. Bake for 15 minutes before flipping and baking an additional 15 minutes.

Chag Urim Sameach!!

Meatless Monday Comfort Food

Today's Meatless Monday is an homage to my all-time favourite comfort food, macaroni and cheese. I love the stuff, but unfortunately I usually can't eat it because of this little lactose-intolerant issue that plagues me. (Thanks Mom!) Thank goodness there are now many cheese and milk brands available that allow for dairy enjoyment sans lactose. The other issue of course with mac and cheese is the high caloric and fat content. Guilt abounds at the mere thought of making it and I can almost feel my thighs expanding while sourcing recipes. And then.....I found this little gem of a dish in Vegetarian Times. It combines the flavours  I seek with the comfort I crave, all while severely limiting the fat and calories. Enjoy.

Ingredients

2 cups (8 oz.) whole-wheat penne (I use a bit more)
1 lb. spinach leaves, trimmed
¼ cup olive oil or butter
¼ cup all-purpose flour
2 cups fat-free milk
½ cup plus 2 Tbs. grated Parmesan cheese (I use lactose-free)
2 cloves garlic, minced (2 tsp.)

Preparation

1. Preheat oven to 350°F. Coat 13 x 9-inch baking dish with cooking spray.

2. Cook penne according to package directions. Drain, and set aside.

3. Heat large pot over medium-high heat. Add spinach, and cook 2 to 3 minutes, or until wilted, stirring with tongs to cook all leaves. Drain, and press out any excess liquid. Coarsely chop wilted spinach, and set aside.

4. Heat oil in large saucepan over medium heat. Whisk in flour, and cook 2 minutes, stirring constantly. Gradually whisk in milk, and cook 5 minutes, or until sauce has thickened, whisking constantly. Remove from heat, then add penne, spinach, 1/2 cup Parmesan, garlic to sauce, and stir until well coated. Season with salt and pepper, if desired. Transfer to prepared baking dish, sprinkle remaining 2 Tbs. Parmesan over mixture, and bake 45 minutes to 1 hour, or until top is browned.

** I often add a 1/2 cup of panko bread crumbs to sprinkle on top just before baking. It adds a nice crunch.

Meatless Monday on Tuesday

I apologize for the delay, but Remembrance Day should always take priority. Lest we forget.

Today's Meatless Monday (on Tuesday) stems from my search for new recipes involving leeks. Last summer we were blessed with a bounty of leeks from our Community Supported Agriculture. The CSA was overflowing with the stalky things and I needed a few creative cooking tips. My quest led me to this delicious and surprisingly light risotto recipe.

A few basic reminders about risotto. Only use arborio rice. No other can be substituted adequately. Make certain that your broth is hot. It absorbs better and makes for a much more tender dish. Risotto is easy, but fussy. You need to be perched at the stove and stirring continually, otherwise you will end up with a sticky, gloppy mess. Enjoy!

Leek and Green Onion Risotto

Ingredients

25g butter
1 tbsp olive oil
3-4 large leeks, cleaned and chopped
4 green onions, trimmed and finely chopped
2 garlic cloves , sliced
150g arborio rice
1/2 cup white wine
4-5 cups hot vegetable stock
 parmesan cheese to taste, finely grated

Preparations

1. Bring the stock to a simmer.

2. Heat a large wide pan and add the butter and the olive oil.

3. Add the spring onions, leeks and garlic and cook for 5 minutes until softened.

4. Add the rice and stir to coat (about 1 minute) then add the wine and bubble until reduced.

5. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy.

6. Stir in the parmesan and season.

Meatless Monday...The 2013 Edition

We are approaching an anniversary of sorts in our house. We are coming up on the fourth anniversary of The Husband and I adopting a completely vegetarian diet. While I have eaten mostly vegetarian for more than twenty-five years, The Husband took it on as a limited experiment. We both have had some grave moral concerns about factory farming and food supply insecurities over the years, and this was a way to demonstrate our commitment. We decided that this decision was for us and us alone, and that we would not become "preachy" in any way, shape, or form with our friends and family. How and what we choose to eat is our business.

It hasn't always been easy. Our two sons are still stunned at their father's rejection of a carnivore lifestyle and many of our friends feel as though they have lost a partner in their endeavours to achieve "meat sweats". But, we persevere. We have never felt better, healthier, and more aware of what we are putting into our bodies. We aren't perfect. There are still some steps to take, like a move to greater organic awareness and reducing our intake of the so-called "white foods" to even lower levels, but we are happy.

Recipe sourcing has always been a challenge, but it has become a shared activity. As a matter of fact, these Meatless Monday blogs have become some of my most widely read and shared posts over the last three years of Blog-a-palooza. Several friends have asked if they would be making a reappearance this month, because they too are searching for new and delicious vegetarian options for their families.

Catalan Sauteed Polenta & Edamame

This recipe was originally found at Eating Well. I have made a few personal changes like substituting edamame for butter beans to add protein and slicing the polenta and broiling it instead of stir-frying it. I like the way it holds together better. 

Ingredients

2 teaspoons extra-virgin olive oil, divided
1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes or slices
1 clove garlic,minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
1/2 teaspoon paprika, preferably smoked, plus more for garnish
1 cup frozen and shelled edamame
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded Tex Mex Cheese (parmesan works as an lighter alternative)
2 teaspoons sherry vinegar

Preparations

1. Slice polenta and spray with cooking spray. Sprinkle with salt, pepper and a bit of garlic powder. Place under broiler until it begins to brown, about 5 minutes and then turn to do other side. Remove and set aside.

2. On medium heat, add 2 teaspoons of oil and garlic to a large non-stick skillet, and cook, stirring, until fragrant, 30 seconds.

3. Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes.

4. Sprinkle with paprika; cook, stirring, for 30 seconds.

5. Stir in beans, spinach and broth; cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.

Meatless Monday-The Decadent

Today's Meatless Monday is proof positive that.....

A. Eating a vegetarian diet doesn't have to be boring, mundane, or tasteless. And....

B. That eating vegetarian can feel decadent, rich, and creamy.

This recipe for Butternut Squash Risotto is so good that even the pickiest of eaters will love it. Risotto is one of those foods that is naturally rich in texture and flavour, so be careful. A little goes a long way as a main course. No substitutions allowed on the arborio rice. It carries a much higher starch content than other rices, and is what gives risotto its creaminess. I like to serve it with a green vegetable or a salad and dinner is done. While the recipe is not difficult, it is what my grandmother used to call "patschidik"or hands-on. You can't leave it alone and need to constantly stir it otherwise it either burns or turns gloppy. Dedicate the time and dinner will be great.

Butternut Squash Risotto
2 cups cubed butternut squash
2 tablespoons butter
1/2 onion, minced
1 cup Arborio rice
1/3 cup dry white wine
5 cups hot vegetable stock
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste

**If your butternut squash doesn't come already cubed, the easiest way to deal with that is to cut the squash in half, seed it carefully with a spoon, place it skin side down on a baking sheet in a 400 degree oven and bake it for 40-45 minutes. The flesh will then remove easily from the skin.


1. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork. (Or use the oven method and then mash!)

2. Melt butter in a  large saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.

3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot stock; reduce heat to medium. Cook and stir until the stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.



Enjoy!!

Just Another Meatless Monday....Whoa Ooo Whoa...

A friend at my synagogue stopped me a couple of weeks ago and told me that she loved the Meatless Monday posts, but wanted to understand my obsession with cauliflower. She really liked most of my recipe ideas, but she herself absolutely loathed cauliflower and broccoli. I laughed and apologized, but told her that it probably wouldn't end any time soon. The fact is that both vegetables are staples in our house, favourites of both The Husband and myself. They are cruciferous foods that add greatly to the vitamin and antioxidant intake of our vegetarian diet. As well, cauliflower is extraordinarily filling and hearty, and consumption tends to inhibit our dangerous evening snacking habits. Also....and this is important.....we both absolutely HATE eggplant which tends to be a go-to ingredient in far too many veggie entree recipes. (Please don't fill my inbox with "can't miss", "you haven't tried eggplant until you've tried this eggplant", or "even my kids eat eggplant this way" recipes. It is a non-starter!) Cauliflower seems to act as a main course  vegetable for us in a way that eggplant never will.

So, friends here comes another cauliflower recipe for Meatless Monday. Apologies to my friend at synagogue, but I will try to do better for you next week.

Sauteed Cauliflower with Israeli Couscous

Israeli couscous, also known as p'titim, is an Israeli developed toasted pasted shaped like little balls. It is made of hard wheat flour and toasted in the oven. It can also be found in whole-wheat and spelt varieties. It can be purchased at bulk, health food, or gourmet shops if not at the local supermarket. 

1 ½ cups Israeli pearl couscous
1 tblsp olive oil
4 cups cauliflower, florets
1 small shallot, peeled and sliced
sea salt and fresh ground pepper
pinch cinnamon, to taste
¼ cup dried tart cherries, cranberries, or raisins
1 tblsp red wine vinegar (I actually use a pomegranate vinegar because I love the flavour. Use your favourite.)
¼ cup parsely, chopped


1. Cook the couscous according to package directions until just tender. Drain if needed. Set aside.

2. In a large skillet, heat the olive oil. Add the cauliflower and shallots and sauté about 5 minutes or until the florets are slightly browned. Season with salt and pepper and cinnamon. Add the cherries and sauté about 2 minutes. Stir in the cooked couscous and red wine vinegar. Taste and adjust seasoning if needed. Sprinkle with chopped parsley or chives and serve hot.

Enjoy!!

Meatless Monday Soup Edition 2012

It is that time of year in the Great White North when soup can be the perfect meal for a chilly November evening. Last year I shared three of my favourite soup vegetarian soup recipes that are hits here. (Well, with me anyway!) The Husband is not a huge soup eater. He prefers his soup to eat like a meal, but neither of us like the canned stuff. Far too much sodium and ingredients that we cannot pronounce. Soup is too easy to prepare to resort to processed crap. So here are two recipes for soups that are hearty and truly satisfy.

Minestrone Soup 

2 tblsp olive oil, plus more for serving if desired
1 medium red onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red-pepper flakes
1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
Coarse salt and ground pepper
1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced (I haves also used sweet potato)
1/4 head green cabbage (1/2 pound), cored and thinly sliced
1 can (15 ounces) kidney beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch pieces
1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
3/4 cup grated Parmesan, for serving
Directions

In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.
Variations
For variations on this classic version, try swapping green pepper for green beans, kale for cabbage, and chickpeas for beans

"Cream" of Broccoli Soup

1 bunch broccoli, diced and cut
2 tsp. butter
1 medium onion
1 large apple , peeled, cored and diced (granny smith is best)
4 cups vegetable stock
2 tablespoon parsely, minced

Melt butter. Add onion and apples. Cook slowly for 10 minutes over low heat. Add stock and broccoli. Bring to a boil. Cover and cook for 30 minutes. Puree in food processor or with hand held. Serve hot or cold.

Enjoy!

Meatless Monday

As a vegetarian, the question that I am most often asked from the incredulous meat-eater is "Don't you get tired and bored of your food?" It is surprising to most people that anyone could actually enjoy a completely meatless menu. Frankly, I never even think about it. Like anybody else who cooks, I am always searching for new recipes and ways to make our meals exciting, but I do so within the sphere of vegetarianism. We are not vegans. We do eat eggs and dairy products, but the health concerns of consuming too much of these foods does weigh heavily on our eating choices as well. That said, every so often I search for a treat that will appease both The Husband and me that will satisfy our palettes  while still maintaining our integrity.

There is a wonderful restaurant that came out of South Florida called Anthony's Coal Fired Pizza. Anthony's has always been a family favourite whenever we visit the Southern Home simply because it serves delicious food. Nothing fancy. Pizza and chicken wings. But it is to die for. My boys always need to make a stop there when they come down, as do most of my friends. The Husband and I are quite content with a veggie pizza and the wonderful salad. But last year, Anthony's introduced a new menu item; a roasted cauliflower pizza. Oh my! To say that we were in heaven is an understatement. It was nothing short of nirvana and it got me to thinking how I might duplicate this at home. 

Cauliflower is a funny vegetable for some. It is an either love it or hate it food, but in this house it falls definitively on the favoured side. Here is my attempt at Anthony's masterpiece. It wasn't the same. I couldn't even attempt to figure out what they put into the crust and I only have a standard oven not a coal-fired job, but it was pretty damn close. 

Our crust was a pre-prepared whole wheat fresh dough purchased at our local grocer. Any crust will do.

1. Cut a head of cauliflower into florets and place in a large bowl with 7-8 cloves of smashed garlic. (as much or as little as you want, but I should tell you that the garlic makes the flavour.)

2. Add olive oil, salt and pepper and mix well. 

3. Place on a baking sheet and roast at 425 degrees for 1/2 hour.

4. Once crust is spread out on a baking sheet, brush with olive oil. 

5. Add the cauliflower/garlic mixture. 

6. Sprinkle with a mixture of seasoned breadcrumbs and freshly grated parmesan cheese and red pepper flakes. 

7. Add shredded mozzarella and bake at 400 degrees for 18-20 minutes. (I am not a huge cheese lover, so I take it easy on the mozzarella. As well-all of our cheese was lactose free to accommodate me.)

Et Voila.....

Meatless Monday:Quinoa

The final Meatless Monday edition for this year's November blog extravaganza. I hope that you have tried a few of the recipes and given some extra thought as to the amount of meat that you are consuming on a weekly basis. My hope has not been to convert you to my dark vegetarian lifestyle, but rather to offer a bit of education and some delicious alternatives to the diet that do not require animal protein to be filling and nutritious. In today's Meatless Monday spotlight we see quinoa. Quinoa is a grain-like (note that it is grain-like) crop found mostly in South America and grown primarily for its seeds. It is closely related to crops like beets, spinach, and tumbleweeds, although I haven't seen anybody eat a tumbleweed since watching old John Wayne westerns. After it is harvested, the seeds are processed and the bitter outer coating is removed. Quinoa can be prepared much like rice, but it offers a complete protein in that all nine amino acids are present. It is also very rich in magnesium and iron, is a good source of dietary fibre, and is gluten free if that is an issue for you. Because it is relatively new on the North American scene, some Orthodox rabbis and most progressive Jewish organizations have classified it as Kosher for Passover rather than banish it to the kitniyot  pile. (Note: My family does eat kitniyot at Pesach and we do so proudly, but that is the subject for another post.) A few wonderful recipes using quinoa are offered below. Enjoy all.

Quinoa Salad


Ingredients:

1 cup quinoa, uncooked
8 asparagus
2 oz feta cheese, crumbled
¼ cup green olives, coarsely chopped
4 tbsp. sun-dried tomatoes, chopped
½ tbsp. olive oil+drizzle for asparagus
1 tbsp. balsamic vinegar (I use a wonderful fig balsamic)
salt and pepper

Directions:

1. Preheat oven to 400 degrees. Boil the quinoa in large saucepan and cook until tender, as per directions of package. While the quinoa cooks, prep the asparagus. Remove the woody ends by gently bending each spear until it breaks-it will naturally snap off at the right place. Lay the spears on a cookie sheet and drizzle with olive oil and a pinch of salt. Place in the oven and roast for 10 minutes.
2. Chop the asparagus into bite-sized pieces and add to the cooked quinoa, along with the cheese, olives, sun-dried tomatoes oil, and vinegar. Season with salt and pepper to taste. Refrigerate until serving.

Quinoa Pilaf


Ingredients:

1 tablespoon olive oil
1/2 onion, chopped
1 stalk celery, chopped
2 carrots, diced
1/2 cup quinoa
1 cup hot vegetable stock
1 bay leaf
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 cup frozen green peas, thawed
salt to taste
ground black pepper to taste

Directions:

Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add stock, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

Quinoa Stuffed Peppers


Ingredients:

1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Directions:

1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Happy Meatless Monday to all!

Meatless Monday:The Fall/Winter Soup Edition

Once again we find ourselves at Meatless Monday. It is amazing to me that since I began this Blogapalooza, (I confess that I blatantly stole that from my Aurora friend!) the Meatless Monday posts have generated the most feedback. It seems that we all are in search of new, refreshing, and healthy ways to feed our families. Once again I urge you to try to reduce the amount of meat in your diets. I have become tremendously fond of all of you and meatless meals, as I have stated before, are generally more healthy for your bodies and for the environment. Given the distinct chill in the air today, my Meatless Monday post is focusing on soups. I love soup. A hearty soup with a light salad and some fresh bread is a wonderful way to increase vegetable consumption, warm up the insides, and it is tremendously filling. Here are some of my winter favourites. Enjoy your Meatless Monday!

Lentil Soup Sababa Style
There is a wonderful middle eastern restaurant here in north Toronto called Sababa. Several years ago they shared their recipe for lentil soup which is to die for!


Ingredients:
1¼ cup red lentils
½ cup white rice
⅓ cup vegetable oil
1 large yellow onion, chopped
6 cup warm water
1 tablespoon vegetable stock
1 tablespoon cumin , ground
1 tablespoon olive oil
1 tablespoon salt , or to taste
lemon wedges, optional

Directions:
1. Soak the lentils and rice in warm water. Add onion to hot vegetable oil in a large saucepan. Add the 6 cups of water and bring to a boil.
2. Drain the soaking lentils and rice, rinse well then add to boiling water with onion and boil 15-20 minutes.
3. Add vegetable stock, cumin, olive oil and salt. Serve each bowl with a wedge of lemon.

Spicy Black Bean Soup


Ingredients:
2 tablespoon olive oil
1 ½ cup red onion, chopped
1 4 ounce can mild green chiles, diced
2 clove garlic, chopped
1 tablespoon jalapeño, chopped with seeds
1 tablespoon ground cumin
2 15 ounce can black beans, undrained
2 cup vegetable broth
8 tablespoon fresh cilantro, chopped
sour cream (Plain yogurt works just as well!)
tortilla chips

Directions:
Heat oil in heavy pot over medium high heat. Add onion, green chiles, garlic, jalapeno and cumin. Saute until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to a boil. reduce heat to medium-low; cover and simmer until flavours combine, aout 15 minutes. Puree 3 cups soup in batches in blender. Return puree to same pot. Add 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls with dollop of sour cream and tortilla chips. Sprinkle with remaining cilantro.

Tomato Bean Soup


Ingredients:
4 large onions, chopped
1 green peppers, chopped
1 red pepper, chopped
1 28 ounce can tomatoes, undrained
3 tsp. chili powder
4 cups vegetable stock
1 can kidney beans, drained
1 can chick peas, drained
salt and pepper to taste

Directions:
Saute onion and peppers together is olive oil until soft. Combine remaining ingredients and cook until flavours come together. Could it be easier than that?

Meatless Monday on Monday

Today we will actually do Meatless Monday recipes on Monday. Once again please know that I am not trying to convert anybody to what Twin Son calls the "dark side" of dining, (this week he actually saw my grocery list sitting out in the kitchen and added a melange of pork products to it in the mistaken hope that we might turn) but rather to make you more aware of the food that you are putting into your bodies. Meatless meals can be delicious, nutritious, environmentally friendlier, and are anything but boring.

The Husband and I love Indian recipes and we have taken to making many of them at home. One of our favourites is Chana Masala, a lovely spiced chickpea dish. Pair it with a roasted cauliflower or the Indian style okra and some rice and you have a terrific meal. Enjoy! 

Chana Masala

Ingredients

1 can chickpeas in water or 1 1/2 cups pre-cooked + 1/2 cup water

1/2 onion, diced

3 cloves garlic, diced

3 tbsp olive oil

juice from 1 lemon (approx. 2 tbsp)

1/2 tsp curry powder

1/2 tsp coriander powder

1/2 tsp cumin

1/2 tsp garam masala

1 large bunch of spinach (two handfuls) rinsed (this is optional, but I love it!)

Preparation

In a large skillet or frying pan, saute onions and garlic in olive oil until soft, about 3-5 minutes.

Add chickpeas straight from the can, including all the water. Add the spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.

Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately.

Roasted Cauliflower with Indian Spices and Yogurt Dressing

Ingredients

1 head cauliflower (2lbs)

4 tbsp olive oil

1 tsp salt

1/2 tsp pepper

1 tsp turmeric

1 tsp cumin

1 tsp garam masala

Preheat oven to 400˚ F. Cut the cauliflower into small pieces and place into a plastic bag. In a cup with a spout, mix the dry ingredients with the olive oil and drizzle over the cauliflower. Mix swell and allow the dressing to coat the cauliflower evenly. Spread the cauliflower on a 9x13 baking dish and bake for 1 hour.

Combine 1 cup of yogurt with 1 tbsp of dill or cilantro, 1/2 tsp cumin and 1/2 tsp salt. Serve as dipping sauce to cauliflower.

Indian Style Okra

Ingredients

3 tablespoons butter or olive oil

1 medium onion, chopped

1 pound sliced fresh okra

1 medium tomato diced

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground coriander

1/4 teaspoon ground black pepper

salt to taste

Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra and the tomato and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

Dinner tonight is on me!!

Meatless Monday on Tuesday

We are coming up to an anniversary. On December 1st The Husband and I will be celebrating our second year since actively adopting a vegetarian lifestyle. As many of you know, this has been an on again off again proposition for me since my camp days, but when The Husband agreed to join me on my latest quest for ethical eating, it finally stuck. I suppose it is a bit like Weight Watchers. Food and diet plans really need familial support, and having a partner goes a long way towards making a difference. I have tried not to sound preachy about our eating habits, (it doesn't always work) but I do know that sometimes it does get in the way when socializing with friends and family. For those of you who have felt personally affronted by our fleshless fetish (yes, Twin Son-this means you!) I apologize, but I need you all to know that we are perfectly happy with our food choices and don't feel as though we are missing much, although I do crave a bit of sushi grade tuna now and then.

While I am not advocating that everybody join us in our vegetarianism, there are many reasons to attempt to eat less meat. There are a number of movements worldwide that advocate a Meatless Monday, i.e cutting out animal protein for only one day a week. The benefits are easily identifiable. Eating less meat can reduce the risks of cardiovascular diseases, some cancers, diabetes and obesity. It is better for the environment as it reduces methane and greenhouse gas emissions, water consumption, and dependence on fossil fuels. One does not have to fully embrace my cause to engage in ethical eating.

I had meant to use Mondays during NaBloPoMo to share recipe ideas for Meatless Mondays. I obviously messed that up yesterday, but let's just give me a mulligan and call it even. Today's Meatless Monday on Tuesday recipe is Black Bean Enchiladas. This is actually what I am making for dinner this evening.

Black Bean Enchiladas (source: all recipes.com)

Ingredients

1 green pepper, chopped

1 medium onion, chopped

3 garlic cloves, minced

1 tablespoon olive oil

1 (15 ounce) can black beans, rinsed and drained

1 (14.5 ounce) can diced tomatoes 

1/4 cup picante sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

2 cups cooked brown rice

8 (6 inch) flour tortillas, warmed

1 cup salsa

1 cup shredded Cheddar cheese (I use lactose free)

3 tablespoons chopped fresh cilantro leaves

(I add a fresh jalapeño that was minced)

Directions

In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.

Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.

Delicious sounding? You bet! Please share your own Meatless Monday on Tuesday recipes. I am forever searching for new and exciting ways to spruce up our diet.