Meatless Monday

If you're trying your hardest to cut back on eating meat (whatever your reasons), you've probably heard of Meatless Monday. If you've followed this blog for a while, you're also aware that I start the week off with a Meatless Monday. Here are six yummy vegetarian recipes to start your week off just right, including Vegan Thai Curry Vegetables and Raspberry Lime Pie. Enjoy!

VEGAN VANILLA PUDDING WITH CHOCOLATE-RASPBERRY TOPPING

This is from the Vegetarian Times website (May 10, 2017), and begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.”

Makes 4 servings.

To view this online, click here.

Ingredients

Pudding

3 Tbs. cornstarch

1 1/2 cups vanilla coconut milk or soymilk

1/4 cup organic cane sugar

1/4 tsp. vanilla extract

Topping

2–8 Tbs. organic cane sugar

1 Tbs. cornstarch

2 cups fresh or frozen raspberries

1/3 cup semisweet chocolate chips

Directions

To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.

Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.

To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.

Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.

Nutrition Information: Calories: 318; Carbohydrate Content: 56 g; Fat Content: 11 g; Fiber Content: 7 g; Protein Content: 2 g; Saturated Fat Content: 7 g; Sodium Content: 18 mg; Sugar Content: 39 g

APPLE BREAKFAST WEDGES

This comes from Betty Crocker, and begins, “Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.”

Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

2 medium cooking apples, peeled, thinly sliced (about 2 cups)

1/3 cup water

2 tablespoons butter or margarine

1/2 cup Original Bisquick™ mix

2 eggs

Maple-flavored syrup, if desired

Directions

Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.

In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.

Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.

Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.

Expert Tips

Use slightly tart apples with a crisp texture, such as Haralson apples. If you like a sweeter apple, choose Fuji, Prairie Spy or Gala.

Sprinkle with powdered sugar, and serve with warm maple syrup.

VEGAN THAI CURRY VEGETABLES

This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”

Yield: 4 servings; Time:1 hour

This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.

Ingredients

One 13 1/2-ounce can coconut milk (do not shake can)

1/2 cup vegetable stock

4 teaspoons soy sauce

4 teaspoons palm sugar or brown sugar

6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste

1/2 cup diced (1/2 inch) onion

2/3 cup diced (1/2 inch) red bell pepper

2/3 cup diced (1/2 inch) zucchini or other summer squash

2/3 cup diced (1/2 inch) peeled sweet potato

2/3 cup sliced bamboo shoots, rinsed and drained

1 cup green beans, trimmed and cut into 1 1/2 inch lengths

2/3 cup diced (1/2 inch) Asian eggplant

1 lime

8 large basil leaves, cut into thin chiffonade

Preparation

Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.

Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.

Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.

To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.

RASPBERRY LIME PIE

This comes from the infamous long-since-forgotten emailing list.

Ingredients

14 ozs. sweetened condensed milk

1/2 cup lime juice

8 ozs. frozen whipped topping, thawed

Few drops red food coloring, optional

1 cup fresh raspberries

1 9 inch graham cracker crust, baked and cooled

Additional raspberries for garnish, optional

Fresh mint for garnish, optional

Lime slices for garnish, optional

Directions

In a mixing bowl, stir together milk and lime juice (mixture will begin to thicken). Mix in whipped topping and food coloring, if desired. Gently fold in raspberries. Spoon into crust. Chill. Garnish with raspberries, mint and/or lime if desired.

Note: Whoever submitted this to the list added, “Here is a pretty and refreshing dessert that tastes good after any meal. I especially like to serve it after a picnic or barbecued meal.”

HEARTY VEGGIE CHILI

This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”

Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6

To view this online click here.

Ingredients

1 cup coarsely chopped red onions, divided

2 cloves garlic, minced

2 teaspoons vegetable oil

2 tablespoons chili powder

1 teaspoon ground cumin

1 can (28 oz.) crushed tomatoes

1 can (14.5 oz.) diced tomatoes

1 can (15 oz.) kidney beans, rinsed and drained

1 1/2 cups water

1 teaspoon sugar

1 teaspoon dried basil leaves

1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®

2 1/2 cups coarsely chopped zucchini

Shredded cheddar cheese (optional)

Parsley sprigs (optional)

Directions

In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.

Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).

WEEKNIGHT TWO-BEAN CHILI

This comes from the Food Network kitchen, and starts out, “This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)”

Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients:

1 tablespoon vegetable oil

1 small jalapeno, minced (with some seeds)

1 small or 1/2 large red onion, finely diced

2 teaspoons red wine vinegar

1 large clove garlic, minced

1 1/4 cups low-sodium vegetable broth

1 cup canned crushed roasted tomatoes

1 1/2 tablespoons chili powder

1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional

Two 15-ounce cans beans (such as kidney and black), rinsed and drained

2 tablespoons chopped fresh cilantro

2 cups cooked brown rice

1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Directions

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.

Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.

Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

Meatless Monday

If you're trying your hardest to cut back on eating meat (whatever your reasons), you've probably heard of Meatless Monday. If you've followed this blog for a while, you're also aware that I start the week off with a Meatless Monday. Here are six yummy vegetarian recipes to start your week off just right, including Vegan Thai Curry Vegetables and Raspberry Lime Pie. Enjoy!

VEGAN VANILLA PUDDING WITH CHOCOLATE-RASPBERRY TOPPING

This is from the Vegetarian Times website (May 10, 2017), and begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.”

Makes 4 servings.

To view this online, click here.

Ingredients

Pudding

3 Tbs. cornstarch

1 1/2 cups vanilla coconut milk or soymilk

1/4 cup organic cane sugar

1/4 tsp. vanilla extract

Topping

2–8 Tbs. organic cane sugar

1 Tbs. cornstarch

2 cups fresh or frozen raspberries

1/3 cup semisweet chocolate chips

Directions

To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.

Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.

To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.

Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.

Nutrition Information: Calories: 318; Carbohydrate Content: 56 g; Fat Content: 11 g; Fiber Content: 7 g; Protein Content: 2 g; Saturated Fat Content: 7 g; Sodium Content: 18 mg; Sugar Content: 39 g

APPLE BREAKFAST WEDGES

This comes from Betty Crocker, and begins, “Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.”

Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

2 medium cooking apples, peeled, thinly sliced (about 2 cups)

1/3 cup water

2 tablespoons butter or margarine

1/2 cup Original Bisquick™ mix

2 eggs

Maple-flavored syrup, if desired

Directions

Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.

In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.

Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.

Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.

Expert Tips

Use slightly tart apples with a crisp texture, such as Haralson apples. If you like a sweeter apple, choose Fuji, Prairie Spy or Gala.

Sprinkle with powdered sugar, and serve with warm maple syrup.

VEGAN THAI CURRY VEGETABLES

This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”

Yield: 4 servings; Time:1 hour

This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.

Ingredients

One 13 1/2-ounce can coconut milk (do not shake can)

1/2 cup vegetable stock

4 teaspoons soy sauce

4 teaspoons palm sugar or brown sugar

6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste

1/2 cup diced (1/2 inch) onion

2/3 cup diced (1/2 inch) red bell pepper

2/3 cup diced (1/2 inch) zucchini or other summer squash

2/3 cup diced (1/2 inch) peeled sweet potato

2/3 cup sliced bamboo shoots, rinsed and drained

1 cup green beans, trimmed and cut into 1 1/2 inch lengths

2/3 cup diced (1/2 inch) Asian eggplant

1 lime

8 large basil leaves, cut into thin chiffonade

Preparation

Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.

Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.

Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.

To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.

RASPBERRY LIME PIE

This comes from the infamous long-since-forgotten emailing list.

Ingredients

14 ozs. sweetened condensed milk

1/2 cup lime juice

8 ozs. frozen whipped topping, thawed

Few drops red food coloring, optional

1 cup fresh raspberries

1 9 inch graham cracker crust, baked and cooled

Additional raspberries for garnish, optional

Fresh mint for garnish, optional

Lime slices for garnish, optional

Directions

In a mixing bowl, stir together milk and lime juice (mixture will begin to thicken). Mix in whipped topping and food coloring, if desired. Gently fold in raspberries. Spoon into crust. Chill. Garnish with raspberries, mint and/or lime if desired.

Note: Whoever submitted this to the list added, “Here is a pretty and refreshing dessert that tastes good after any meal. I especially like to serve it after a picnic or barbecued meal.”

HEARTY VEGGIE CHILI

This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”

Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6

To view this online click here.

Ingredients

1 cup coarsely chopped red onions, divided

2 cloves garlic, minced

2 teaspoons vegetable oil

2 tablespoons chili powder

1 teaspoon ground cumin

1 can (28 oz.) crushed tomatoes

1 can (14.5 oz.) diced tomatoes

1 can (15 oz.) kidney beans, rinsed and drained

1 1/2 cups water

1 teaspoon sugar

1 teaspoon dried basil leaves

1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®

2 1/2 cups coarsely chopped zucchini

Shredded cheddar cheese (optional)

Parsley sprigs (optional)

Directions

In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.

Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).

WEEKNIGHT TWO-BEAN CHILI

This comes from the Food Network kitchen, and starts out, “This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)”

Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients:

1 tablespoon vegetable oil

1 small jalapeno, minced (with some seeds)

1 small or 1/2 large red onion, finely diced

2 teaspoons red wine vinegar

1 large clove garlic, minced

1 1/4 cups low-sodium vegetable broth

1 cup canned crushed roasted tomatoes

1 1/2 tablespoons chili powder

1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional

Two 15-ounce cans beans (such as kidney and black), rinsed and drained

2 tablespoons chopped fresh cilantro

2 cups cooked brown rice

1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Directions

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.

Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.

Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

Meatless Monday

If you're trying your hardest to cut back on eating meat (whatever your reasons), you've probably heard of Meatless Monday. If you've followed this blog for a while, you're also aware that I start the week off with a Meatless Monday. Here are six yummy vegetarian recipes to start your week off just right, including Vegan Thai Curry Vegetables and Raspberry Lime Pie. Enjoy!

VEGAN VANILLA PUDDING WITH CHOCOLATE-RASPBERRY TOPPING

This is from the Vegetarian Times website (May 10, 2017), and begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.”

Makes 4 servings.

To view this online, click here.

Ingredients

Pudding

3 Tbs. cornstarch

1 1/2 cups vanilla coconut milk or soymilk

1/4 cup organic cane sugar

1/4 tsp. vanilla extract

Topping

2–8 Tbs. organic cane sugar

1 Tbs. cornstarch

2 cups fresh or frozen raspberries

1/3 cup semisweet chocolate chips

Directions

To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.

Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.

To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.

Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.

Nutrition Information: Calories: 318; Carbohydrate Content: 56 g; Fat Content: 11 g; Fiber Content: 7 g; Protein Content: 2 g; Saturated Fat Content: 7 g; Sodium Content: 18 mg; Sugar Content: 39 g

APPLE BREAKFAST WEDGES

This comes from Betty Crocker, and begins, “Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.”

Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

2 medium cooking apples, peeled, thinly sliced (about 2 cups)

1/3 cup water

2 tablespoons butter or margarine

1/2 cup Original Bisquick™ mix

2 eggs

Maple-flavored syrup, if desired

Directions

Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.

In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.

Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.

Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.

Expert Tips

Use slightly tart apples with a crisp texture, such as Haralson apples. If you like a sweeter apple, choose Fuji, Prairie Spy or Gala.

Sprinkle with powdered sugar, and serve with warm maple syrup.

VEGAN THAI CURRY VEGETABLES

This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”

Yield: 4 servings; Time:1 hour

This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.

Ingredients

One 13 1/2-ounce can coconut milk (do not shake can)

1/2 cup vegetable stock

4 teaspoons soy sauce

4 teaspoons palm sugar or brown sugar

6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste

1/2 cup diced (1/2 inch) onion

2/3 cup diced (1/2 inch) red bell pepper

2/3 cup diced (1/2 inch) zucchini or other summer squash

2/3 cup diced (1/2 inch) peeled sweet potato

2/3 cup sliced bamboo shoots, rinsed and drained

1 cup green beans, trimmed and cut into 1 1/2 inch lengths

2/3 cup diced (1/2 inch) Asian eggplant

1 lime

8 large basil leaves, cut into thin chiffonade

Preparation

Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.

Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.

Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.

To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.

RASPBERRY LIME PIE

This comes from the infamous long-since-forgotten emailing list.

Ingredients

14 ozs. sweetened condensed milk

1/2 cup lime juice

8 ozs. frozen whipped topping, thawed

Few drops red food coloring, optional

1 cup fresh raspberries

1 9 inch graham cracker crust, baked and cooled

Additional raspberries for garnish, optional

Fresh mint for garnish, optional

Lime slices for garnish, optional

Directions

In a mixing bowl, stir together milk and lime juice (mixture will begin to thicken). Mix in whipped topping and food coloring, if desired. Gently fold in raspberries. Spoon into crust. Chill. Garnish with raspberries, mint and/or lime if desired.

Note: Whoever submitted this to the list added, “Here is a pretty and refreshing dessert that tastes good after any meal. I especially like to serve it after a picnic or barbecued meal.”

HEARTY VEGGIE CHILI

This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”

Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6

To view this online click here.

Ingredients

1 cup coarsely chopped red onions, divided

2 cloves garlic, minced

2 teaspoons vegetable oil

2 tablespoons chili powder

1 teaspoon ground cumin

1 can (28 oz.) crushed tomatoes

1 can (14.5 oz.) diced tomatoes

1 can (15 oz.) kidney beans, rinsed and drained

1 1/2 cups water

1 teaspoon sugar

1 teaspoon dried basil leaves

1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®

2 1/2 cups coarsely chopped zucchini

Shredded cheddar cheese (optional)

Parsley sprigs (optional)

Directions

In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.

Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).

WEEKNIGHT TWO-BEAN CHILI

This comes from the Food Network kitchen, and starts out, “This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)”

Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients:

1 tablespoon vegetable oil

1 small jalapeno, minced (with some seeds)

1 small or 1/2 large red onion, finely diced

2 teaspoons red wine vinegar

1 large clove garlic, minced

1 1/4 cups low-sodium vegetable broth

1 cup canned crushed roasted tomatoes

1 1/2 tablespoons chili powder

1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional

Two 15-ounce cans beans (such as kidney and black), rinsed and drained

2 tablespoons chopped fresh cilantro

2 cups cooked brown rice

1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Directions

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.

Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.

Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

Meatless Monday

If you're trying your hardest to cut back on eating meat (whatever your reasons), you've probably heard of Meatless Monday. If you've followed this blog for a while, you're also aware that I start the week off with a Meatless Monday. Here are six yummy vegetarian recipes to start your week off just right, including Vegan Thai Curry Vegetables and Raspberry Lime Pie. Enjoy!

VEGAN VANILLA PUDDING WITH CHOCOLATE-RASPBERRY TOPPING

This is from the Vegetarian Times website (May 10, 2017), and begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.”

Makes 4 servings.

To view this online, click here.

Ingredients

Pudding

3 Tbs. cornstarch

1 1/2 cups vanilla coconut milk or soymilk

1/4 cup organic cane sugar

1/4 tsp. vanilla extract

Topping

2–8 Tbs. organic cane sugar

1 Tbs. cornstarch

2 cups fresh or frozen raspberries

1/3 cup semisweet chocolate chips

Directions

To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.

Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.

To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.

Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.

Nutrition Information: Calories: 318; Carbohydrate Content: 56 g; Fat Content: 11 g; Fiber Content: 7 g; Protein Content: 2 g; Saturated Fat Content: 7 g; Sodium Content: 18 mg; Sugar Content: 39 g

APPLE BREAKFAST WEDGES

This comes from Betty Crocker, and begins, “Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.”

Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

2 medium cooking apples, peeled, thinly sliced (about 2 cups)

1/3 cup water

2 tablespoons butter or margarine

1/2 cup Original Bisquick™ mix

2 eggs

Maple-flavored syrup, if desired

Directions

Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.

In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.

Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.

Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.

Expert Tips

Use slightly tart apples with a crisp texture, such as Haralson apples. If you like a sweeter apple, choose Fuji, Prairie Spy or Gala.

Sprinkle with powdered sugar, and serve with warm maple syrup.

VEGAN THAI CURRY VEGETABLES

This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”

Yield: 4 servings; Time:1 hour

This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.

Ingredients

One 13 1/2-ounce can coconut milk (do not shake can)

1/2 cup vegetable stock

4 teaspoons soy sauce

4 teaspoons palm sugar or brown sugar

6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste

1/2 cup diced (1/2 inch) onion

2/3 cup diced (1/2 inch) red bell pepper

2/3 cup diced (1/2 inch) zucchini or other summer squash

2/3 cup diced (1/2 inch) peeled sweet potato

2/3 cup sliced bamboo shoots, rinsed and drained

1 cup green beans, trimmed and cut into 1 1/2 inch lengths

2/3 cup diced (1/2 inch) Asian eggplant

1 lime

8 large basil leaves, cut into thin chiffonade

Preparation

Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.

Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.

Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.

To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.

RASPBERRY LIME PIE

This comes from the infamous long-since-forgotten emailing list.

Ingredients

14 ozs. sweetened condensed milk

1/2 cup lime juice

8 ozs. frozen whipped topping, thawed

Few drops red food coloring, optional

1 cup fresh raspberries

1 9 inch graham cracker crust, baked and cooled

Additional raspberries for garnish, optional

Fresh mint for garnish, optional

Lime slices for garnish, optional

Directions

In a mixing bowl, stir together milk and lime juice (mixture will begin to thicken). Mix in whipped topping and food coloring, if desired. Gently fold in raspberries. Spoon into crust. Chill. Garnish with raspberries, mint and/or lime if desired.

Note: Whoever submitted this to the list added, “Here is a pretty and refreshing dessert that tastes good after any meal. I especially like to serve it after a picnic or barbecued meal.”

HEARTY VEGGIE CHILI

This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”

Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6

To view this online click here.

Ingredients

1 cup coarsely chopped red onions, divided

2 cloves garlic, minced

2 teaspoons vegetable oil

2 tablespoons chili powder

1 teaspoon ground cumin

1 can (28 oz.) crushed tomatoes

1 can (14.5 oz.) diced tomatoes

1 can (15 oz.) kidney beans, rinsed and drained

1 1/2 cups water

1 teaspoon sugar

1 teaspoon dried basil leaves

1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®

2 1/2 cups coarsely chopped zucchini

Shredded cheddar cheese (optional)

Parsley sprigs (optional)

Directions

In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.

Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).

WEEKNIGHT TWO-BEAN CHILI

This comes from the Food Network kitchen, and starts out, “This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)”

Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients:

1 tablespoon vegetable oil

1 small jalapeno, minced (with some seeds)

1 small or 1/2 large red onion, finely diced

2 teaspoons red wine vinegar

1 large clove garlic, minced

1 1/4 cups low-sodium vegetable broth

1 cup canned crushed roasted tomatoes

1 1/2 tablespoons chili powder

1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional

Two 15-ounce cans beans (such as kidney and black), rinsed and drained

2 tablespoons chopped fresh cilantro

2 cups cooked brown rice

1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Directions

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.

Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.

Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

Meatless Monday

If you're trying your hardest to cut back on eating meat (whatever your reasons), you've probably heard of Meatless Monday. If you've followed this blog for a while, you're also aware that I start the week off with a Meatless Monday. Here are six yummy vegetarian recipes to start your week off just right, including Vegan Thai Curry Vegetables and Raspberry Lime Pie. Enjoy!

VEGAN VANILLA PUDDING WITH CHOCOLATE-RASPBERRY TOPPING

This is from the Vegetarian Times website (May 10, 2017), and begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.”

Makes 4 servings.

To view this online, click here.

Ingredients

Pudding

3 Tbs. cornstarch

1 1/2 cups vanilla coconut milk or soymilk

1/4 cup organic cane sugar

1/4 tsp. vanilla extract

Topping

2–8 Tbs. organic cane sugar

1 Tbs. cornstarch

2 cups fresh or frozen raspberries

1/3 cup semisweet chocolate chips

Directions

To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.

Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.

To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.

Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.

Nutrition Information: Calories: 318; Carbohydrate Content: 56 g; Fat Content: 11 g; Fiber Content: 7 g; Protein Content: 2 g; Saturated Fat Content: 7 g; Sodium Content: 18 mg; Sugar Content: 39 g

APPLE BREAKFAST WEDGES

This comes from Betty Crocker, and begins, “Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.”

Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

2 medium cooking apples, peeled, thinly sliced (about 2 cups)

1/3 cup water

2 tablespoons butter or margarine

1/2 cup Original Bisquick™ mix

2 eggs

Maple-flavored syrup, if desired

Directions

Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.

In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.

Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.

Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.

Expert Tips

Use slightly tart apples with a crisp texture, such as Haralson apples. If you like a sweeter apple, choose Fuji, Prairie Spy or Gala.

Sprinkle with powdered sugar, and serve with warm maple syrup.

VEGAN THAI CURRY VEGETABLES

This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”

Yield: 4 servings; Time:1 hour

This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.

Ingredients

One 13 1/2-ounce can coconut milk (do not shake can)

1/2 cup vegetable stock

4 teaspoons soy sauce

4 teaspoons palm sugar or brown sugar

6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste

1/2 cup diced (1/2 inch) onion

2/3 cup diced (1/2 inch) red bell pepper

2/3 cup diced (1/2 inch) zucchini or other summer squash

2/3 cup diced (1/2 inch) peeled sweet potato

2/3 cup sliced bamboo shoots, rinsed and drained

1 cup green beans, trimmed and cut into 1 1/2 inch lengths

2/3 cup diced (1/2 inch) Asian eggplant

1 lime

8 large basil leaves, cut into thin chiffonade

Preparation

Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.

Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.

Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.

To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.

RASPBERRY LIME PIE

This comes from the infamous long-since-forgotten emailing list.

Ingredients

14 ozs. sweetened condensed milk

1/2 cup lime juice

8 ozs. frozen whipped topping, thawed

Few drops red food coloring, optional

1 cup fresh raspberries

1 9 inch graham cracker crust, baked and cooled

Additional raspberries for garnish, optional

Fresh mint for garnish, optional

Lime slices for garnish, optional

Directions

In a mixing bowl, stir together milk and lime juice (mixture will begin to thicken). Mix in whipped topping and food coloring, if desired. Gently fold in raspberries. Spoon into crust. Chill. Garnish with raspberries, mint and/or lime if desired.

Note: Whoever submitted this to the list added, “Here is a pretty and refreshing dessert that tastes good after any meal. I especially like to serve it after a picnic or barbecued meal.”

HEARTY VEGGIE CHILI

This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”

Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6

To view this online click here.

Ingredients

1 cup coarsely chopped red onions, divided

2 cloves garlic, minced

2 teaspoons vegetable oil

2 tablespoons chili powder

1 teaspoon ground cumin

1 can (28 oz.) crushed tomatoes

1 can (14.5 oz.) diced tomatoes

1 can (15 oz.) kidney beans, rinsed and drained

1 1/2 cups water

1 teaspoon sugar

1 teaspoon dried basil leaves

1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®

2 1/2 cups coarsely chopped zucchini

Shredded cheddar cheese (optional)

Parsley sprigs (optional)

Directions

In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.

Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).

WEEKNIGHT TWO-BEAN CHILI

This comes from the Food Network kitchen, and starts out, “This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)”

Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients:

1 tablespoon vegetable oil

1 small jalapeno, minced (with some seeds)

1 small or 1/2 large red onion, finely diced

2 teaspoons red wine vinegar

1 large clove garlic, minced

1 1/4 cups low-sodium vegetable broth

1 cup canned crushed roasted tomatoes

1 1/2 tablespoons chili powder

1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional

Two 15-ounce cans beans (such as kidney and black), rinsed and drained

2 tablespoons chopped fresh cilantro

2 cups cooked brown rice

1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Directions

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.

Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.

Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

Double-Post Monday

Besides being Meatless Monday, it's Double-Post Monday. Today's offerings include Simply Sour Cream Chicken Enchiladas and Meat Loaf with Sweet and Sour Sauce. Enjoy!

CHICKEN DINNER IN A CROCKPOT

This is from the infamous long-since-forgotten emailing list.

Ingredients

4 skinless boneless chicken breasts

2 tsp. dried basil

1/8 tsp. salt and pepper

1 cup diced bell pepper

1 (16oz) can white beans, drained and rinsed

1 (14oz) can tomatoes, undrained

Directions

Place the chicken in a crock-pot: sprinkle with basil and salt and pepper.

Add bell pepper, beans and tomatoes. Cover with the lid; cook on low setting for 8 hours.

Serving size is 1 chicken breast with 1 cup of tomato bean mixture.

VEGAN THAI CURRY VEGETABLES

This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”

Yield: 4 servings; Time:1 hour

This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.

Ingredients

One 13 1/2-ounce can coconut milk (do not shake can)

1/2 cup vegetable stock

4 teaspoons soy sauce

4 teaspoons palm sugar or brown sugar

6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste

1/2 cup diced (1/2 inch) onion

2/3 cup diced (1/2 inch) red bell pepper

2/3 cup diced (1/2 inch) zucchini or other summer squash

2/3 cup diced (1/2 inch) peeled sweet potato

2/3 cup sliced bamboo shoots, rinsed and drained

1 cup green beans, trimmed and cut into 1 1/2 inch lengths

2/3 cup diced (1/2 inch) Asian eggplant

1 lime

8 large basil leaves, cut into thin chiffonade

Preparation

Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.

Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.

Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.

To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.

MEAT LOAF WITH SWEET & SOUR SAUCE

This comes from the infamous long-since-forgotten emailing list.

1-1/2 lbs. ground round

small onion, chopped

1 egg

bread crumbs

4 oz. tomato sauce

salt/pepper to taste

Combine all above ingredients and mix well.

Sweet/Sour Sauce

4 oz. tomato sauce

couple oz. water

2 T. mustard

2 T. vinegar

2 T. Worchestershire sauce

3 T. brown sugar

Mix all ingredients for sauce. Pour about half of sauce over meatloaf. Bake meet loaf at 350 for 1 15 min. Pour more sauce over meatloaf about half way thru cooking time.

Leftover meatloaf makes delicious sandwiches.

The ingredients for the sauce aren't exact. I've been making this recipe for so long I just kinda estimate the quantity. My family LOVES this meatloaf recipe and will not eat meatloaf anywhere, but home. Hope you enjoy it!!!

GJELINA’S ROASTED YAMS

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant’s food. They are a marvelous accompaniment to a roast chicken, but they are maybe even better as a platter to accompany a salad of hearty greens, cheese and nuts. What makes them memorable is a technique Lett calls for during the cooking: tossing the tubers in honey before roasting them, which intensifies their caramelizing. The crisp, near-burned sweetness works beautifully against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a simple dish, but it results in fantastic eating.”

Yield: Serves 3 - 6; Time: 1 hour.

This was featured in “A New California Cuisine”, and can be viewed online here.

Ingredients

3 large yams

2 tablespoons honey

1 tablespoon Espelette pepper, or crushed red-pepper flakes

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/2 cup Greek-style yogurt

4 tablespoons fresh lime juice, approximately 2 limes

2 scallions, both green and white parts, trimmed and thinly sliced, for garnish

Preparation

Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, 1/2 tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.

Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.

As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.

When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.

SIMPLY SOUR CREAM CHICKEN ENCHILADAS

This comes from Genius Kitchen. Ready in: 45 minutes; serves: 8.

To view this yumminess online, click here.

Ingredients

1 lb chicken breast, diced

1 medium onion, minced

1 tablespoon vegetable oil

8 (8 inch) flour tortillas, softened

1 1⁄2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided

1⁄4 cup butter

1⁄4 cup flour

1 (15 ounce) can chicken broth

1 cup sour cream

1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced

Directions

In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and green chilies.

Pour sauce evenly over enchiladas.

Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

TACO CHILI

This was posted on the Vegetarian Times website on January 6, 2001. Makes 8 servings.

Ingredients

2 cups soy crumbles

1/2 cup canned soybeans

15-oz. can corn, drained

2 (28-oz.) cans diced tomatoes

30-oz. can chili beans

1 medium onion, diced

1 medium green bell pepper, diced

2 pkgs. taco seasoning

1 1/2 tsp. chili powder

Preparation

In large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 30 to 45 minutes.

Serve with low-fat shredded cheese and tortilla chips.

Friday Recipes

It's finally Friday, time to get ready for the weekend. And let's face it: whether your two days off falls on Saturday and Sunday, or at another time during the week, don't we all look forward to it?

That said, here are six recipes to help you through the weekend, including Graceland Oatmeal Meatloaf and Skillet Spaghetti and Meatballs. Enjoy!

MACARONI AND CHEESE CARBONARA

This comes from the Food Network kitchen, and begins, “The best parts of the traditional Italian dish Spaghetti Carbonara are found in this baked mac and cheese: richness from the bacon, creaminess from grated cheese and spice from the black pepper.”

Level: Easy; Prep Time: 10 minutes; Inactive Time: 10 minutes; Cook Time: 45 minutes; Total Time: 1 hour 5 minutes; Yield: 8 to 12 servings

To view this online, click here.

Ingredients

Kosher salt

1 pound elbow macaroni

8 slices bacon, cut into 1/2-inch pieces

Extra-virgin olive oil

2 1/2 cups half-and-half

Freshly ground black pepper

1 pound cream cheese, room temperature

8 ounces sharp Cheddar, shredded (about 3 cups)

3 ounces Gruyere, shredded (about 1 cup)

4 scallions, thinly sliced

1 cup panko bread crumbs

Directions

Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.

Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.

Cook the bacon in a large saucepan over medium heat until it is crispy and most of the fat has been rendered, about 15 minutes. Transfer the bacon to a paper-towel-lined plate. Pour the fat into a small heat-safe measuring cup. Add enough olive oil to total 1/4 cup of fat. Reserve.

Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and 2 teaspoons pepper and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.

Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Gently fold in the bacon and 3/4 of the sliced scallions. Pour into a 13-by-9-inch baking dish.

Toss the bread crumbs with the reserved bacon-fat mixture and a pinch of salt in a medium bowl. Sprinkle the mixture evenly over the top of the macaroni and cheese and bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. Garnish with the remaining scallions and serve.

VEGAN THAI CURRY VEGETABLES

This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”

Yield: 4 servings; Time:1 hour

This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.

Ingredients

One 13 1/2-ounce can coconut milk (do not shake can)

1/2 cup vegetable stock

4 teaspoons soy sauce

4 teaspoons palm sugar or brown sugar

6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste

1/2 cup diced (1/2 inch) onion

2/3 cup diced (1/2 inch) red bell pepper

2/3 cup diced (1/2 inch) zucchini or other summer squash

2/3 cup diced (1/2 inch) peeled sweet potato

2/3 cup sliced bamboo shoots, rinsed and drained

1 cup green beans, trimmed and cut into 1 1/2 inch lengths

2/3 cup diced (1/2 inch) Asian eggplant

1 lime

8 large basil leaves, cut into thin chiffonade

Preparation

Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.

Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.

Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.

To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.

GRACELAND OATMEAL MEATLOAF

This comes from the infamous long-since-forgotten emailing list.

Serving Size : 10

2 Green peppers , diced

2 medium Onions, diced

2 large Eggs, lightly beaten

2 pounds Ground chuck

1 pound Bulk sausage meat

1/2 teaspoon Salt

1/2 teaspoon Black pepper

1/2 teaspoon Garlic powder

1/4 teaspoon Onion powder

1 cup Rolled oats

1 1/2 cups Hunt's ketchup

Preheat the oven to 375'F. Combine all the ingredients except 1/2 cup of the ketchup in a large mixing bowl. Mix well and shape into a nice, even loaf. Place the loaf in a shallow baking dish and top with the remaining ketchup. Bake for 90 minutes or until well-done.

SKILLET SPAGHETTI AND MEATBALLS

This is from Linda Larsen from The Spruce Eats. Linda wrote, “Skillet Spaghetti is a wonderful recipe that is very efficient. The spaghetti pasta cooks right in the sauce. That means you don't have to boil a big pot of water to cook the pasta. You'll love this simple five ingredient recipe and it will probably become a regular dish on your meal rotation.

“Be sure to stir this dish for Skillet Spaghetti frequently as the pasta begins to soften, separating the strands carefully with your spoon. The pasta tends to stick together as it cooks in the sauce. You don't want to bite into some undercooked spaghetti!

“You could use your own homemade meatballs or use precooked frozen meatballs to this easy recipe. As a bonus, the pasta has a wonderful flavor since it soaks up all the herbs and spices from the sauce.

“I sometimes like to start this recipe by cooking a chopped onion and some garlic in a bit of olive oil. Then add the pasta sauce and the water and continue with the recipe. In fact, you could add other vegetables too, such as shredded carrots or chopped zucchini, just to get some more nutrition into the dish.

“Serve this dish with some toasted garlic bread and a green salad tossed with mushrooms and cherry tomatoes. An Italian salad dressing would be perfect on the salad.”

Total Time: 40 mins; Prep Time: 10 mins; Cook: 30 mins; Yield: Serves 4

To view this online, click here.

Ingredients

1 (28-ounce) jar pasta sauce

1-1/2 cups water

24 frozen precooked meatballs

1 (16-ounce) package spaghetti pasta, broken in half

1 cup shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

Directions

Gather the ingredients.

In a 12" skillet, combine the spaghetti sauce and water and stir to combine. Bring to a boil over medium-high heat.

Add the meatballs, still frozen, and the spaghetti and stir well, making sure the spaghetti is all underneath the sauce, completely covered in it. If necessary, you can add another 1/4 to 1/2 cup of water to make sure that all of the pasta is covered.

Bring to a boil again, cover the skillet, reduce the heat to low, and simmer for 20 to 25 minutes, stirring frequently. As the pasta cooks, you will need to stir more often to make sure that the spaghetti doesn't stick together and to make sure the sauce doesn't burn as it cooks. The moisture in the sauce is really depleted by the pasta, so be careful about this. You may add more water or tomato sauce if the mixture appears to be too dry.

Cook until spaghetti is al dente and meatballs are hot. Top with both kinds of cheese and serve immediately.

FRUITY COOKIES

From an old Weight Watchers' email. This begins, “If you're in a hurry, grab two of these, a piece of fruit and a small container of fat-free milk for a healthy, energy packed breakfast-to-go.”

POINTS® Value: 1; Servings: 12; Preparation Time: 15 min; Cooking Time: 10 min; Level of Difficulty: Easy

Ingredients

1 cup white self-rising flour

1 tsp ground cinnamon

1 tsp ground nutmeg

1 Tbsp unpacked brown sugar

6 pieces dried apricot halves, chopped

1/4 cup dried apple(s), chopped

3/4 oz raisins

1 tsp olive oil

2 large eggs, lightly beaten

1/4 cup fat-free skim milk

Ingredients

Preheat oven to 400°F (200°C). Coat a nonstick baking sheet with cooking spray. Sift dry ingredients into a bowl and stir in dried fruit. Stir in oil, eggs and milk until well-combined. Place tablespoons of mixture onto baking sheet and bake in oven for about 10 minutes.

POTATIES AU GRATIN

This recipe begins, “You say potatoes, we say we've got a great au gratin dish on our hands. Even the most novice cook can throw together this gourmet-tasting grub on the fly. It's got plenty of 'appeal'!”

Servings: for 12 people.

To view this online, click here.

Ingredients

32 ounces frozen hash browns

1 can (10.75 oz.) condensed cream of celery soup

1 can (10.75 oz.) condensed cream of celery soup

1 1/2 cups can condensed cream of potato soup

8 ounces container sour cream

1 1/2 cups shredded cheddar cheese

1 small finely chopped onion

1 green bell pepper, finely chopped

Directions

Preheat oven to 300 degrees. Grease a 9x13 inch baking pan. Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour mixture over the potatoes. Bake in the oven at 300 degrees for 60 minutes. Remove from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.

Double-Post Monday

Besides being Meatless Monday, it's Double-Post Monday. Today's offerings include Simply Sour Cream Chicken Enchiladas and Meat Loaf with Sweet and Sour Sauce. Enjoy!

VEGAN THAI CURRY VEGETABLES

This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”

Yield: 4 servings; Time:1 hour

This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.

Ingredients

One 13 1/2-ounce can coconut milk (do not shake can)

1/2 cup vegetable stock

4 teaspoons soy sauce

4 teaspoons palm sugar or brown sugar

6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste

1/2 cup diced (1/2 inch) onion

2/3 cup diced (1/2 inch) red bell pepper

2/3 cup diced (1/2 inch) zucchini or other summer squash

2/3 cup diced (1/2 inch) peeled sweet potato

2/3 cup sliced bamboo shoots, rinsed and drained

1 cup green beans, trimmed and cut into 1 1/2 inch lengths

2/3 cup diced (1/2 inch) Asian eggplant

1 lime

8 large basil leaves, cut into thin chiffonade

Preparation

Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.

Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.

Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.

To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.

MEAT LOAF WITH SWEET & SOUR SAUCE

This comes from the infamous long-since-forgotten emailing list.

1-1/2 lbs. ground round

small onion, chopped

1 egg

bread crumbs

4 oz. tomato sauce

salt/pepper to taste

Combine all above ingredients and mix well.

Sweet/Sour Sauce

4 oz. tomato sauce

couple oz. water

2 T. mustard

2 T. vinegar

2 T. Worchestershire sauce

3 T. brown sugar

Mix all ingredients for sauce. Pour about half of sauce over meatloaf. Bake meet loaf at 350 for 1 15 min. Pour more sauce over meatloaf about half way thru cooking time.

Leftover meatloaf makes delicious sandwiches.

The ingredients for the sauce aren't exact. I've been making this recipe for so long I just kinda estimate the quantity. My family LOVES this meatloaf recipe and will not eat meatloaf anywhere, but home. Hope you enjoy it!!!

GJELINA’S ROASTED YAMS

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant’s food. They are a marvelous accompaniment to a roast chicken, but they are maybe even better as a platter to accompany a salad of hearty greens, cheese and nuts. What makes them memorable is a technique Lett calls for during the cooking: tossing the tubers in honey before roasting them, which intensifies their caramelizing. The crisp, near-burned sweetness works beautifully against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a simple dish, but it results in fantastic eating.”

Yield: Serves 3 - 6; Time: 1 hour.

This was featured in “A New California Cuisine”, and can be viewed online here.

Ingredients

3 large yams

2 tablespoons honey

1 tablespoon Espelette pepper, or crushed red-pepper flakes

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/2 cup Greek-style yogurt

4 tablespoons fresh lime juice, approximately 2 limes

2 scallions, both green and white parts, trimmed and thinly sliced, for garnish

Preparation

Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, 1/2 tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.

Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.

As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.

When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.

CHICKEN DINNER IN A CROCKPOT

This is from the infamous long-since-forgotten emailing list.

Ingredients

4 skinless boneless chicken breasts

2 tsp. dried basil

1/8 tsp. salt and pepper

1 cup diced bell pepper

1 (16oz) can white beans, drained and rinsed

1 (14oz) can tomatoes, undrained

Directions

Place the chicken in a crock-pot: sprinkle with basil and salt and pepper.

Add bell pepper, beans and tomatoes. Cover with the lid; cook on low setting for 8 hours.

Serving size is 1 chicken breast with 1 cup of tomato bean mixture.

SIMPLY SOUR CREAM CHICKEN ENCHILADAS

This comes from Genius Kitchen. Ready in: 45 minutes; serves: 8.

To view this yumminess online, click here.

Ingredients

1 lb chicken breast, diced

1 medium onion, minced

1 tablespoon vegetable oil

8 (8 inch) flour tortillas, softened

1 1⁄2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided

1⁄4 cup butter

1⁄4 cup flour

1 (15 ounce) can chicken broth

1 cup sour cream

1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced

Directions

In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and green chilies.

Pour sauce evenly over enchiladas.

Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

TACO CHILI

This was posted on the Vegetarian Times website on January 6, 2001. Makes 8 servings.

Ingredients

2 cups soy crumbles

1/2 cup canned soybeans

15-oz. can corn, drained

2 (28-oz.) cans diced tomatoes

30-oz. can chili beans

1 medium onion, diced

1 medium green bell pepper, diced

2 pkgs. taco seasoning

1 1/2 tsp. chili powder

Preparation

In large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 30 to 45 minutes.

Serve with low-fat shredded cheese and tortilla chips.