Zucchini With Quinoa Stuffing

Quinoa is a complete protein, containing all nine essential amino acids. It's also a good source of magnesium, which protects against osteoporosis.

 

Hands-On Time

20 Mins

Total Time

55 Mins

Yield

Serves 4

By Katherine Greenwald

August 2008

 
Ingredients: 

• ½ cup quinoa, rinsed
• 4 medium zucchini
• 1 15-ounce can cannellini beans, rinsed
• 1 cup grape or cherry tomatoes, quartered
• ½ cup almonds, chopped (about 2 ounces)
• 2 cloves garlic, chopped
• ¾ cup grated Parmesan (3 ounces)
• 4 tablespoons olive oil

Directions:

Step 1

Heat oven to 400° F. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.

Step 2

Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.

Step 3

Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

Step 4

Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup Parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.
Source: realsimple.com

Pasta With Kale and Walnut Pesto

 

This unusual but oh-so-delicious pesto sauce—made by combining walnuts, kale, pecorino, and garlic in the food processor—can be stored in the fridge for five days or in the freezer for three months. When you need a meal in a pinch, just toss the sauce with cooked pasta. 

 

Hands-On Time

20 Mins

Total Time

30 Mins

Yield

Serves 4

By Charlyne Mattox

May 2012

Ingredients:

• 1/3 cup plus 2 tablespoons walnuts
• 1 bunch kale, thick stems discarded and leaves torn (about 12 cups)
• 1 cup grated pecorino (2 ounces), plus more for serving
• 1 small clove garlic
• kosher salt and black pepper
• 1/2 cup olive oil
• 3/4 pound fusilli, penne, or some other short pasta

Directions:

Step 1

Heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. Chop 2 tablespoons of the walnuts and set aside.

Step 2

Meanwhile, bring a large pot of salted water to a boil. Add the kale and cook until bright green, 30 seconds. Transfer the kale to a colander (reserve the cooking water); squeeze dry when cool enough to handle.

Step 3

In a food processor, combine the kale, pecorino, garlic, the remaining ⅓ cup of unchopped walnuts, ½ teaspoon salt, and ¼ teaspoon pepper. Process until finely chopped. With the machine running, add the oil through the feed tube in a steady stream.

Step 4

Bring the reserved cooking water to a boil and cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot. Add the pesto and ¼ cup of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry). Serve the pasta sprinkled with the pecorino and chopped walnuts.

Source:  realsimple.com

 

Butternut Squash Flat Bread With Cheddar and Pine Nuts

Extra-sharp Cheddar cheese balances out the sweetness of the butternut squash, while the red onion adds delicious bite. To make it a meal, serve the flat bread alongside an arugula salad tossed in a simple homemade dressing. Alternatively, serve bite-sized slices on a tray or wooden cutting board at your next party.

Hands-On Time

15 Mins

Total Time

40 Mins

Yield

Serves 4

By Sara Quessenberry

March 2010

Ingredients:

• 1 pound store-bought pizza dough, thawed if frozen
• cornmeal for the pan
• 1 pound butternut squash—peeled, seeded, and sliced 1/4 inch thick
• 1/2 red onion, thinly sliced
• 1/4 cup pine nuts
• 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil
• kosher salt and black pepper
• 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
• 1 bunch arugula, thick stems discarded (about 4 cups)

Directions:

Step 1

Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.

Step 2

In a large bowl, toss the squash, onion, pine nuts, thyme, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 3

Scatter over the dough and sprinkle with the cheese. Bake until golden brown and crisp, 20 to 25 minutes.

Step 4

Toss the arugula with the remaining tablespoon of oil and ¼ teaspoon each salt and pepper. Serve with the flat bread.

Source:  realsimple.com

Vegetable Shepherd’s Pie

Shepherd’s pie, a classic English comfort food, gets a meatless makeover. The vegetarian meal is packed with six different kinds of vegetables—onion, parsnips, celery, fennel, Brussels sprouts, and Swiss chard leaves—and then topped with a smooth sweet potato puree.  

Hands-On Time

30 Mins

Total Time

50 Mins

Yield

Serves 6-8

By Sara Quessenberry and Rori Trovato

November 2006

Ingredients:

• 2 pounds sweet potatoes, peeled and cut into 2-inch chunks
• 1 tablespoon plus 1/2 teaspoon kosher salt
• 6 tablespoons unsalted butter
• 1 large yellow onion, thinly sliced
• 2 parsnips, peeled and sliced 1/4 inch thick
• 2 stalks celery, sliced 1/4 inch thick
• 2 medium fennel bulbs, cut into a 1/2-inch dice
• 2 cups Brussels sprouts, halved
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 1/2 teaspoon black pepper
• 1 14.5-ounce can vegetable broth
• 3 cups fresh spinach or torn Swiss chard leaves (optional)
• pinch ground nutmeg

Directions:

Step 1

Place the sweet potatoes and 1 tablespoon of the salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.

Step 2

Meanwhile, in a large saucepan, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook for 10 minutes. Add the parsnips, celery, fennel, Brussels sprouts, parsley, pepper, and the remaining salt and toss. Add the broth, increase heat, and simmer until the vegetables are tender, 15 to 20 minutes. Add the spinach or Swiss chard (if using) and stir until wilted. Remove from heat.

Step 3

Using a slotted spoon, transfer the vegetables to a casserole or 9-inch pie plate.

Step 4

Drain the potatoes and return to pot. Add the remaining butter and mash until smooth. Spread the mashed potatoes over the vegetables. Set broiler on high. Broil until lightly browned, 3 to 5 minutes. Sprinkle with the nutmeg.

Source:  realsimple.com

Thai Spiced Tofu

Tofu may be high in protein, but it can be downright bland. To add a burst of flavor, marinate the tofu with a bit of Thai red curry paste, sugar, and a splash of Asian fish sauce for 15 minutes before cooking. Serve each portion with a side of tender green beans.

Hands-On Time

20 Mins

Total Time

1 Hour 10 Mins

Yield

Serves 2

By Jane Kirby

February 2004

Ingredients:

• 8 ounces firm tofu, cut into four 1/2-inch slices
• 3 tablespoons Thai red curry paste (found in the Asian section of most supermarkets)
• 3 tablespoons sugar
• 2 tablespoons fish sauce (or tamari, for vegetarians who don't eat fish)
• 1/2 pound green beans
• 1/2 cup vegetable broth
• 1 tablespoon peanut oil

Directions:

Step 1

Place the tofu between layers of paper towels and weigh them down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.

Step 2

Combine the curry paste, sugar, and fish sauce; put half this sauce in a resealable plastic bag. Add the tofu, seal, and set aside for 15 minutes.

Step 3

In a saucepan, combine the green beans, broth, oil, and the remaining curry. Simmer until the beans are tender, about 5 minutes. Cover to keep warm.

Step 4

Lightly coat a nonstick skillet with vegetable cooking spray and place it over medium heat. When hot, add the tofu and cook until golden, about 4 minutes per side. Transfer to a dinner plate and cover. Serve with the green beans.

Source: realsimple.com

Slow-Cooker Bean and Spinach Enchiladas

This set-it-and-forget-it dinner is full of flavor, but takes minimal effort to prepare. Before you head out the door in the morning, stuff the tortillas with black beans, chopped spinach, corn, and grated Cheddar. A filling and meatless meal will be waiting for you when you get home at the end of the day.

Hands-On Time

30 Mins

Total Time

3 Hours 30 Mins

Yield

Serves 4

By Charlyne Mattox

January 2012

Ingredients:

• 1 15.5-ounce can black beans, rinsed
• 1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
• 1 cup frozen corn
• 1/2 teaspoon ground cumin
• 8 ounces sharp Cheddar, grated (2 cups)
• kosher salt and black pepper
• 2 16-ounce jars salsa (3 1/2 cups)
• 8 6-inch corn tortillas, warmed
• 1 medium head romaine lettuce, chopped (6 cups)
• 4 radishes, cut into matchsticks
• 1/2 cup grape tomatoes, halved
• 1/2 cucumber, halved and sliced
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• sliced scallions, for serving

Directions:

Step 1

In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.

Step 2

Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.

Step 3

Cover and cook until heated through, on low for 2½ to 3 hours.

Step 4

Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and ½ teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.

Source:  realsimple.com

Polenta-Stuffed Poblano Peppers

Stuffed peppers are typically filled with rice, but a smooth creamy polenta filling ups the comfort level in this tasty dish. While the polenta is still warm, stir in the corn, goat cheese, and scallions. Then, fill the poblano pepper halves with a hefty scoop and bake until heated through.

Hands-On Time

25 Mins

Total Time

35 Mins

Yield

Serves 4

By Kate Merker

May 2009

Ingredients:

• 4 plum tomatoes, halved
• 1 red onion, cut into wedges
• 1 tablespoon olive oil
• 4 poblano peppers, halved lengthwise and seeded
• 1/4 teaspoon ground cinnamon
• kosher salt and pepper
• 1/2 cup instant polenta
• 1 10-ounce package frozen corn
• 1/4 cup soft goat cheese (2 ounces)
• 4 scallions, sliced

Directions:

Step 1

Heat broiler. On a rimmed broilerproof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Add the peppers, cut-side down.

Step 2

Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.

Step 3

Heat oven to 400° F. In a food processor, puree the tomatoes, onion, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper until smooth. Spread half the sauce in a 9-by-13-inch baking dish. Arrange the peppers in the dish, cut-side up.

Step 4

In a medium saucepan, bring 2 ¼ cups water to a boil. Add ½ teaspoon salt. Gradually whisk in the polenta. Cook, whisking constantly, until thickened, 3 to 4 minutes. Stir in the corn, cheese, and all but 2 tablespoons of the scallions.

Step 5

Divide the polenta among peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.

Source: realsimple.com

Stuffed Portobello Mushrooms With Feta and Almonds

Roast meaty Portobello mushrooms until tender, and then stuff with a mixture of nutrient-rich bulgur, chopped almonds, sliced scallions, and thyme. While the dish warms, prepare a complementary side salad: Simply toss mixed greens and cucumbers with a zesty homemade lemon dressing. 

Hands-On Time

20 Mins

Total Time

35 Mins

Yield

Serves 4

By Charlyne Mattox

September 2011

Ingredients:

• 1/2 cup bulgur
• 1/3 cup chopped roasted almonds
• 3 scallions, thinly sliced and white and green parts separated
• 1/2 teaspoon dried thyme
• kosher salt and black pepper
• 4 large or 8 small portobello mushrooms, stems discarded
• 4 tablespoons olive oil, plus more for drizzling
• 1/2 cup crumbled Feta (2 ounces)
• 2 tablespoons fresh lemon juice
• 5 ounces mixed greens (6 cups)
• 1/2 English cucumber, thinly sliced

Directions:

Step 1
Heat oven to 400° F. Cook the bulgur according to the package directions; transfer to a medium bowl and let cool to room temperature. Stir in the almonds, scallion whites, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 2

Meanwhile, place the mushrooms on a rimmed baking sheet, rub with 2 tablespoons of the oil, and season with ¼ teaspoon each salt and pepper. Roast, stem-side up, until tender, 18 to 20 minutes.

Step 3

Top the mushrooms with the bulgur mixture and sprinkle with the Feta, dividing evenly. Roast until warmed through, 2 to 4 minutes more.

Step 4

Whisk together the lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl. Add the greens and cucumber and toss to combine.

Step 5

Drizzle the mushrooms with olive oil, sprinkle with the scallion greens, and serve with the salad.

Source:  realsimple.com

Slow-Cooker Vegetarian Chili With Sweet Potatoes

Complete with wings, chili, and pigs in a blanket, the typical game day spread isn’t exactly vegetarian-friendly. Surprise the meat-lovers of the bunch with a vegetarian chili that’s delicious and chock-full of hearty ingredients like beans, sweet potatoes, and tomatoes. Just don’t be surprised when it, too, becomes a family favorite.

Hands-On Time

20 Mins

Total Time

8 Hours 20 Mins

Yield

Serves 4

By Kay Chun

January 2011

Ingredients:

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• kosher salt and black pepper
• 1 28-ounce can fire-roasted diced tomatoes
• 1 15.5-ounce can black beans, rinsed
• 1 15.5-ounce can kidney beans, rinsed
• 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
• sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

Directions:

Step 1

In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.

Step 2

Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours  or on high for 4 to 5 hours (this will shorten total recipe time).

Step 3

Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

Source: realsimple.com

Vegetarian Tacos With Goat Cheese

These flavorful meatless tacos are packed with good-for-you vegetables, like spinach, corn, and tomatoes. Crumbled, cooked extra-firm tofu and goat cheese give the tasty Mexican meal an added boost of protein.

Hands-On Time

20 Mins

Total Time

20 Mins

Yield

Serves 4

By Kate Merker

March 2010 

 

Ingredients:

• 1 tablespoon olive oil
• 1 14-ounce package extra-firm tofu, drained, patted dry, and crumbled
• 1½ teaspoons chili powder
• kosher salt and black pepper
• 1 10-ounce package frozen corn (2 cups), thawed
• 1 5-ounce package baby spinach (about 6 loosely packed cups)
• 8 small flour tortillas, warmed
• ¾ cup crumbled fresh goat cheese (3 ounces)
• ¾ cup store-bought refrigerated salsa

Directions:

Step 1

Heat the oil in a large nonstick skillet over medium-high heat.

Step 2

Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.

Step 3

Add the corn. Cook, tossing, until heated through, about 2 minutes.

Step 4

Add the spinach and ¼ teaspoon each salt and pepper. Toss until wilted.

Step 5

Fill the tortillas with the tofu mixture, goat cheese, and salsa.

Source: realsimple.com

Mustardy Kale Salad With Roasted Sweet Potato and Apple

Crunchy, sweet, and tangy all at once, this hearty main-course salad combines kale, roasted sweet potatoes, sliced apples, chopped almonds, and shaved pecorino cheese. To soften the raw kale leaves and make them easier to chew, combine them with the dressing and then rub the mixture with clean hands.

Hands-On Time

20 Mins

Total Time

35 Mins

Yield

Serves 4

By Charlyne Mattox

September 2013

Ingredients:

• 2 sweet potatoes (about 2 pounds), cut into 3/4-inch pieces
• 6 tablespoons olive oil
• kosher salt and black pepper
• 3 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 2 bunches Tuscan or lacinato kale or 1 medium bunch curly kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
• 1 Pink Lady or Honeycrisp apple, thinly sliced
• 1/4 cup chopped roasted almonds
• 4 ounces shaved pecorino

Directions:

Step 1

Heat oven to 400° F. Toss the sweet potatoes with 2 tablespoons of the oil and ¼ teaspoon each salt and pepper on 2 rimmed baking sheets.

Step 2

Roast, rotating the sheets and tossing the potatoes halfway through, until lightly browned and tender, 18 to 20 minutes. Let cool slightly.

Step 3

Meanwhile, whisk together the lemon juice, mustard, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.

Step 4

Add the kale and rub together with clean hands to tenderize and coat the leaves. Add the apple, almonds, and sweet potatoes and toss to combine.

Step 5

Serve the salad topped with the shaved pecorino.

Source: realsimple.com

Tofu and Vegetable Curry With Rice

When cooked into this flavorful and hearty Indian dish, tofu is far from bland and boring. The firm tofu soaks up the bold flavors of the Thai red curry paste, grated ginger, and coconut milk. When ready to serve, top with freshly torn basil leaves and spoon a hefty serving atop bowls of long-grain white rice.

Hands-On Time

25 Mins

Total Time

25 Mins

Yield

Serves 4

By Dawn Perry

April 2012

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons canola oil
• 1 14-ounce package extra-firm tofu, drained and cut into 3/4-inch cubes
• 4 carrots, cut into 3/4-inch pieces
• 1 onion, thinly sliced
• 1 tablespoon grated fresh ginger
• 2 tablespoons Thai red curry paste
• 2 cups low-sodium vegetable broth
• 1 cup coconut milk
• 2 cups frozen okra
• 1/2 cup torn fresh basil leaves

Directions:

Step 1

Cook the rice according to the package directions.

Step 2

Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, tossing occasionally, until golden, 4 to 5 minutes; transfer to a plate.

Step 3

Heat the remaining tablespoon of oil in the skillet. Add the carrots, onion, and ginger and cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes. Mix in the curry paste.

Step 4

Add the broth and coconut milk to the skillet and bring to a simmer. Add the tofu and okra and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Sprinkle with the basil and serve with the rice.

Source: realsimple.com/food-recipes

Barley and Lentil Salad With Goat Cheese

To make this heart-healthy salad, toss romaine lettuce with a portion of the homemade lemon dressing. Then, in another bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining dressing. Serve the nutty, good-for-you grain mixture over the crisp lettuce and sprinkle with goat cheese crumbles.

Hands-On Time

20 Mins

Total Time

30 Mins

Yield

Serves 4

By Charlyne Mattox

March 2012

Ingredients:

• 3/4 cup quick-cooking barley
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• kosher salt and black pepper
• 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
• 1 15-ounce can lentils, rinsed
• 1 large carrot, cut into matchsticks
• 1/4 small red onion, chopped
• 1/4 cup chopped pitted kalamata olives
• 1/4 English cucumber, chopped
• 2 ounces goat cheese, crumbled (1/2 cup)

Directions:

Step 1

Cook the barley according to the package directions. Drain and run under cold water to cool.

Step 2

Meanwhile, in a small bowl, whisk together the oil, lemon juice, and ½ teaspoon each salt and pepper.

Step 3

In a medium bowl, toss the lettuce with half the lemon dressing. In a second medium bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining lemon dressing. Serve the barley mixture over the lettuce and sprinkle with the goat cheese.

Source: realsimple.com/food-recipes

Portobello Mushroom Burgers With Oven Fries

This hearty and complete vegetarian meal mimics a meat-lover’s traditional pub favorite. Sandwich lettuce, onions, and a roasted Portobello mushroom topped with melted cheddar between two English muffins. To kick up the heat, spread the bread with a hefty hand of spicy mayonnaise—made by combining sharp mustard with mayonnaise—first. 

Hands-On Time

15 Mins

Total Time

30 Mins

Yield

Serves 4

By Dawn Perry

November 2012

Ingredients:

• 4 portobello mushrooms (about 1 1/4 pounds total), stems discarded
• 1/4 cup olive oil
• kosher salt and black pepper
• 4 slices Cheddar (about 4 ounces)
• 3 medium russet potatoes (about 1 1/2 pounds), cut into wedges
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 1/3 cup mayonnaise
• 2 tablespoons Dijon mustard
• lettuce and sliced red onion, for serving
• 4 English muffins, split and toasted

Directions:

Step 1

Heat oven to 425° F. Rub the mushrooms with 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet.

Step 2

Place the mushrooms stem-side down and roast until tender, 18 to 20 minutes. Top each mushroom with a slice of Cheddar and continue to cook until melted, 3 to 5 minutes more.

Step 3

Meanwhile, on a separate rimmed baking sheet, toss the potatoes with the remaining 2 tablespoons of oil and ¼ teaspoon each salt and pepper. Roast, tossing once, until tender, 18 to 20 minutes; toss with the parsley.

Step 4

Mix together the mayonnaise and mustard in a small bowl.

Step 5

Stack the lettuce, mushrooms, onion, and mayonnaise mixture between the English muffins. Serve with the oven fries.

 
Source: realsimple.com/food-recipes

Thai Curry Vegetable and Tofu Soup

Bring a taste of Thailand home with you—and, no, not in the form of take out. To recreate this traditional favorite, simply combine the ingredients on the stovetop. Then, stir in fresh lime juice and sprinkle with torn fresh basil leaves before serving to add a fresh, bright note.

 

Hands-On Time

30 Mins

Total Time

30 Mins

Yield

Serves 4

By Abigail Chipley and Charlyne Mattox

March 2011

Ingredients:

• 1 tablespoon Thai red curry paste
• 1 teaspoon grated fresh ginger
• 2 cups low-sodium vegetable broth
• 1 14-ounce can coconut milk
• kosher salt
• 1/2 pound shiitake mushrooms, stems removed and caps thinly sliced
• 4 ounces green beans, halved
• 2 carrots, halved lengthwise and sliced crosswise
• 14 ounces extra-firm tofu, drained and cut into cubes
• 4 ounces snow peas
• 2 tablespoons fresh lime juice
• 1/4 cup torn fresh basil leaves
• Asian chili garlic sauce, for serving

Directions: 

Step 1

Place the curry paste and ginger in a medium pot. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.

Step 2

Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes.

Step 3

Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.

Step 4

Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.

 
Source:  realsimple.com/food-recipes

Flaky Mushroom and Gruyère Tarts

An assortment of rich, caramelized mushrooms and melted Gruyere cheese make a mouthwatering topping for crisp and airy puff pastry. To serve the dish as a complete meal, plate the tart alongside a mixed greens salad. Or, cut it into smaller pieces and serve as a tasty appetizer at your next party.

Ingredients:

• 1 sheet puff pastry (half a 17.3-ounce package), thawed
• 4 tablespoons olive oil
• 10 ounces assorted mushrooms (such as button, cremini, shiitake, and oyster), sliced
• 1 shallot, sliced
• kosher salt and black pepper
• 1/4 cup dry white wine
• 4 ounces Gruyère or sharp white Cheddar, grated (1 cup)
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• 4 ounces mixed greens (6 cups)
• 2 radishes, thinly sliced
• 1 tablespoon chopped fresh chives

Directions:

Step 1

Heat oven to 400° F. Unfold the pastry and cut it into 4 squares. Place the squares on a parchment-lined baking sheet and, using a fork, prick the dough all over.

Step 2

Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.

Step 3

Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20 to 25 minutes.

Step 4

In a large bowl, whisk together the mustard, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and radishes and toss to coat. Serve the tarts with the salad and sprinkle with the chives.

Hands-On Time

20 Mins

Total Time

45 Mins

Yield

Serves 4

Source: realsimple.com/food-recipes

Homemade Black Bean Veggie Burgers

"You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight."

Ingredients: 

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
  Instead of egg I will boil 1T of flax seeds in 3/4 cup of water, strain the hot water off. Once cooled the water resembles egg white. 
  
  

• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs  

Directions: 

• Prep
  15 m
• Cook
  20 m
• Ready In
  35 m

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.  
7.  
8. Source: allrecipes.com