My Vegetarian Recipe of the Day

I’m really a sucker for easy casseroles, and this one is really good— and really easy. Make up extra ones and pop them in the freezer for a great, super easy alternative to supermarket frozen meals.

1 package (7 ounces) elbow macaroni
1 large onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (16 ounces, each) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies, drained
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups (8 ounces) shredded Monterey Jack cheese or Cheddar
2 jalapeno peppers, seeded and chopped

Cook macaroni according to package directions. Meanwhile, in large saucepan or Dutch oven, cook onion and garlic over medium heat until onions are translucent. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into bean mixture.

Transfer to two greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Serve one casserole. Cool the second casserole; cover and freeze for up to 3 months.

To use frozen casserole: Thaw in the refrigerator for 8 hours. Cover and bake at 375° for 20-25 minutes or until heated through. Makes 2 casseroles (6 servings each).

If you’re cajun, veggie jambalaya is probably an oxymoron. But you can make a tasty jambalaya that is completely vegetarian. Really. Double or triple this recipe and eat some now and some later for once a month cooking.

Veggie Jambalaya

1 package veggie sausage or veggie hot dogs, cut into 1/2-inch slices
2 cups cooked white beans, canned or made ahead of time
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
4 garlic cloves, minced
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/2 teaspoon hot pepper sauce
1/4 to 1/2 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon pepper
Hot cooked rice, optional

In a large saucepan, saute the veggie sausage, beans, onion, celery, green pepper and garlic in butter until onions are translucent. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until warm.

Serve over rice if desired; or cool, cover and freeze for up to 2 months. Or double and serve half now and freeze half. Makes 8 servings.

I grew up eating my mother’s “beef stroganoff”. It wasn’t really stroganoff— it didn’t have sour cream. Really it was just cream of something soup, ground beef and onions over noodles, but I really liked it. I’ve found that I can get a similar result from frozen soy crumbles. The addition of some frozen vegetables makes it a bit healthier. The fact that the recipe can be frozen ahead of time is an additional bonus.

Veggie stroganoff

1 package veggie crumbles
1/4 cup chopped onion
1 garlic clove, minced
1 1/4 cup veggie broth
1 can (4 ounces) mushroom stems and pieces, undrained (or fresh ones sauteed)
3 tablespoons lemon juice
1/4 teaspoon pepper

ADDITIONAL INGREDIENTS (for each dish):

2 cups cooked spiral pasta
1 can cream of mushroom soup
1/2 cup sour cream
2 tablespoons water
1 package frozen mixed vegetable, corn or peas

In a skillet over medium heat, cook veggie crumbles, onion and garlic until onions are translucent. Stir in broth, mushrooms, lemon juice and pepper. Place the mixture in a freezer container; cover and freeze for up to 3 months (if making ahead of time). If making immediately, add pasta, cream of mushroom soup, sour cream, frozen vegetables and water; heat through until frozen vegetables are cooked (do not boil). To use frozen mixture: Thaw in a saucepan or skillet and prepare as directed if making immediately. Yield: 4 servings.