Recipes from One-Dish Vegetearian Meals

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One-Dish Vegetarian Meals

Four-Alarm Three-Bean Chili

Mix and match beans according to your preference. This recipe is especially suited to using canned beans for ease of preparation. The smoky taste of the chipotle chile complements the flavor of the beans. Serve with your choice of garnishes.

1 tablespoon olive oil

1 medium onion, chopped

3 tablespoons chili powder

1 teaspoon salt

1 (28-ounce) can crushed tomatoes

1 chipotle chile in adobo sauce, minced

1 1/2 cups cooked or 1 (15.5) ounce) can pinto beans, drained and rinsed

1 1/2 cups cooked or 1 (15.5) ounce) can dark red kidney beans, drained and rinsed

1 1/2 cups cooked or 1 (15.5) ounce) can black beans, drained and rinsed

Heat the oil in a large pot over medium heat. Add the onion, cover, and cook 5 minutes, or until soft. Stir in the chili powder, salt, tomatoes, and chipotle. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Add the pinto, kidney, and black beans and simmer gently, uncovered, 30 minutes longer. Serve hot.

Serves 4 to 6

Bell Peppers Stuffed with Rice, Spinach, and Sun-Dried Tomatoes

The rich flavor of these stuffed peppers is enhanced by the smoky sweetness of the sun-dried tomatoes. The rice mixture may also be used to stuff zucchini or other vegetables or enjoyed on its own.

4 large green, red, or yellow bell peppers

1/2 cup sun-dried tomatoes, packed in olive oil

1 tablespoon olive oil

1 large bunch spinach, washed, trimmed, and coarsely chopped

1 garlic clove, minced

3 to 4 cups cooked white or brown long-grain rice

1 tablespoon minced fresh Italian parsley

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1. Preheat the oven to 350 º F. Slice off the tops of the peppers and remove the seeds and membranes. Plunge the peppers into a pot of boiling water and cook for 2 to 3 minutes or until slightly softened. Remove the peppers from the water and set aside, cut side down, to drain. Chop the tomatoes and set aside.

2. Heat the oil in a large skillet over medium heat. Add the spinach, garlic, and tomatoes, and cook until the spinach is wilted, 2 to 3 minutes. Add the rice, parsley, salt, and pepper and stir to combine. Fill the peppers with the rice mixture and place upright in a baking dish. Add a few tablespoons of water to the baking dish, cover, and bake until the peppers are tender, 30 to 40 minutes.

Serves 4

Rotelle with Spicy Pumpkin Sauce

This vivid orange sauce is a good choice for autumn and especially fun at Halloween, when you might consider a strikingly festive garnish of chopped black olives. Canned pumpkin cuts down on preparation time, but fresh pureed pumpkin or winter squash may be used if you prefer.

1 tablespoon olive oil

1 small yellow onion, minced

1 small red bell pepper, chopped

1 garlic clove, minced

1 (15-ounce) can pumpkin puree

1/2 cup vegetable stock or water

1 tablespoon cornstarch

1 teaspoon salt

1/4 teaspoon allspice

1/8 teaspoon cayenne, or to taste

1/2 cup soy milk

1 pound rotelle pasta

1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, cover, and cook for 10 minutes or until soft. Transfer the vegetable mixture to a food processor and puree. Add the pumpkin, stock, cornstarch, salt, allspice, and cayenne, and process until smooth. Transfer the pumpkin mixture to a saucepan, stir in the soy milk, and heat to a simmer, stirring constantly for 8 to 10 minutes to thicken and heat through. Adjust the seasonings to taste and keep warm over very low heat.

2. Cook the rotelle in a large pot of boiling salted water, stirring occasionally, until it is al dente. Drain and place it in a shallow serving bowl. Spoon the sauce over the pasta, and serve immediately.

Serves 4

Salsa Pinto Beans and Rice

Texmati rice, a domestic basmati hybrid, provides a good base for this dish, but most any variety will do. For an even quicker version of this dish, combine a jar of prepared salsa with canned pinto beans in a saucepan. Stir over medium heat until heated through, and serve over the rice.

1 tablespoon olive oil

1/2 cup chopped celery

1 large onion, coarsely chopped

1 green bell pepper, coarsely chopped

2 large garlic cloves, minced

1 (28-ounce) can diced tomatoes, drained

1 1/2 cups vegetable stock or water

2 tablespoons tomato paste

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon cayenne

1/8 teaspoon freshly ground black pepper

1 1/2 cups cooked or 1 (15.5-ounce) can pinto beans, drained and rinsed

2 tablespoons chopped parsley

1 tablespoon tamari

4 to 5 cups hot cooked Texmati, Louisiana Pecan, or other rice

In a large saucepan, heat the oil over medium heat. Add the celery, onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the tomatoes and stock and bring to a simmer. Stir in the tomato paste, paprika, salt, cayenne, and pepper and reduce the heat to low. Add the pinto beans, parsley, and tamari, and simmer for 10 minutes or until hot. Serve over the hot rice.

Serves 4

Tetrazzini-Style Fettuccine

Based on the early 20^th century gratin made with turkey and noodles, this version uses tofu with the requisite sherry and almonds. Although it is named for the famous opera star, Luisa Tetrazzini, most authorities agree that it is doubtful that she ever tasted the dish. Steamed green beans, warm dinner rolls, and a fruity white wine round out the meal.

12 ounces fettuccine

2 tablespoons olive oil

3 to 4 shallots, minced

1 pound firm tofu, drained, blotted dry, and cut into 1/2-inch cubes

8 ounces white mushrooms, sliced

1/4 cup dry sherry

1/2 teaspoon salt

l/8 teaspoon freshly ground black pepper

1 cup vegetable stock or water

1 tablespoon cornstarch dissolved in 2 tablespoons water

1 cup soy milk

3/4 cup slivered toasted almonds

1 cup grated soy mozzarella

1/4 cup dried breadcrumbs

1. Cook the fettuccine in a large pot of boiling salted water, stirring occasionally, until it is al dente. Drain and set aside. Preheat oven to 375 º F. Lightly oil a 9 x 13-inch baking dish.

2. Heat the oil in a large skillet over medium heat. Add the shallots and cook until soft, about 5 minutes. Add the tofu and the mushrooms and cook for 5 minutes, or until the tofu is lightly browned and the mushrooms are softened. Add the sherry and season with salt and pepper, stirring for 1 minute to cook off alcohol. Remove from heat and set aside.

3. In a medium saucepan, heat the stock to a boil, whisk in the cornstarch mixture, stirring to thicken, then reduce the heat to low. Slowly stir in the soy milk and set aside.

4. Combine the cooked pasta, the tofu mixture, the almonds, and half of the cheese in a large bowl. Stir in the sauce and mix well. Transfer the mixture to the prepared dish. Sprinkle the top with the remaining cheese and the breadcrumbs. Bake for 30 minutes or until hot.

Serves 4 to 6

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