Even for die-hard carnivores, an occasional meal without meat can be a welcome change. A little creativity with seasonings and ingredients—including fresh, frozen and canned veggies—means your meatless pizza, soup or casserole can be palate pleasers.
Photo by Iuliia Nedrygailova
THREE-BEAN RICE CASSEROLE
SERVES 8–12
Cooking spray
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves
2 cups cooked rice
1 15-ounce can black beans, rinsed and drained*
1 15-ounce can pinto beans, rinsed and drained*
1 15-ounce can kidney beans, rinsed and drained*
1 10-ounce can diced tomatoes with green chilies
2 tablespoons tomato paste
1 cup unsalted vegetable stock
Kosher salt
Fresh ground black pepper
1 teaspoon oregano
1 teaspoon cumin
2 teaspoons ancho chili powder
1½ cups shredded sharp cheddar cheese
1 green onion, sliced diagonally, garnish
Preheat oven to 375 F. Spray a medium baking dish with cooking spray.
In a medium skillet or saute pan over medium-high heat, heat oil. Saute chopped onions and peppers until onions are translucent, about 3–4 minutes. Add garlic, and cook one additional minute. Remove from heat.
In a large mixing bowl, combine sauteed vegetables, rice, beans, tomatoes, tomato paste, stock, salt, pepper, oregano, cumin, and ancho chili powder. Mix gently, and fold in one cup of cheese. Spread mixture into prepared baking dish; top with remaining cheese. Bake 35–40 minutes, until cheese is melted and all liquid has been absorbed. Remove from oven, and sprinkle with green onions.
*For variety, substitute other beans, including cannellini, red or navy beans.
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Recipe tip
What’s the difference between dried chilies and chili powder?
Ancho chilies, chipotle chilies and chili powder—they’re three different creatures. Ancho chilies are dried and smoked poblanos, milder and sweeter than chipotle, which are dried and smoked jalapenos. Chili powder consists of smoked chilies plus other spices, including cumin. What you choose to use depends on your taste. If you’re preparing a dish for children or for people with sensitive stomachs or palates, ancho chili powder may be preferable.
TOO-EASY EGGPLANT LASAGNA
Photo by Gina Moore
SERVES 4–6
2 cups marinara sauce, store-bought or homemade
2 eggplants, sliced ¼-inch thick
Kosher salt
Freshly ground black pepper
3 cups shredded mozzarella cheese
¾ cup grated Parmesan cheese
6 fresh basil leaves, rolled and sliced into thin ribbons
Preheat oven to 350 F. In an 8-inch-by-8-inch casserole dish, spread ½ cup of marinara sauce. Season eggplant slices with salt and pepper. Layer a third of the eggplant slices, followed by ½ cup of marinara, 1 cup of mozzarella, ¼ cup of Parmesan and a third of the basil ribbons. Repeat layers twice, saving last third of basil ribbons for garnish after cooking. Bake 30 minutes, until bubbly. Remove from oven, and garnish with remaining basil. Let rest 20–30 minutes before serving.
To make ahead, cook and cool lasagna completely, then refrigerate. Remove from refrigerator 30–45 minutes before reheating. Cover tightly with foil, and reheat at 300 F for 25–30 minutes.
RUSTIC TOMATO-VEGETABLE SOUP
Photo by Michael Phillips
SERVES 6 AS ENTREE
2 tablespoons olive oil
1 large yellow onion, chopped
2 celery stalks, cut in half lengthwise and sliced into ¼-inch slices
2 carrots, cut in half lengthwise and sliced into ¼-inch slices
2 large garlic cloves, minced
1 28-ounce can crushed tomatoes
2 cups unsalted vegetable stock
Kosher salt
Fresh ground black pepper
1 cup fresh green beans, ends trimmed, cut into 1-inch pieces
1 cup fresh or frozen corn kernels
1 cup garbanzo beans (chickpeas)
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
1 large bay leaf
1–2 pinches crushed red pepper
1 teaspoon sugar
1–2 tablespoons tomato paste, if needed to thicken
In a Dutch oven over medium-high heat, heat olive oil. Saute chopped onions, celery and carrots until onions are translucent, about 3–4 minutes. Add garlic, and continue cooking for one additional minute. Add tomatoes, stock, salt and pepper. Bring to a boil, and add green beans, corn, garbanzo beans, herbs, bay leaf, crushed red pepper and sugar. Bring to a boil again; reduce heat to low, and simmer 30–45 minutes. If soup is too thin, thicken with tomato paste. If too thick, add additional stock or water to reach desired consistency.
FETA-AND-VEGGIE PIZZA
Photo by Gina Moore
SERVES 4–6
1 12-inch pizza crust, store-bought or homemade
¾ cup pizza sauce, store-bought or homemade
2 cups fresh spinach (enough to cover top of pizza)
2–3 Roma tomatoes, sliced ¼-inch thick
½ red onion, thinly sliced
½ red bell pepper, thinly sliced
¼ cup sliced black or Kalamata olives
¼ teaspoon dried oregano, crushed
2–3 pinches crushed red pepper flakes
1½ cup shredded mozzarella cheese
¾ cup crumbled feta cheese
Preheat oven to 450 F. Spread pizza crust on a large cookie sheet. Spread pizza sauce over top of crust, leaving ½-inch border around edges. Cover sauce with spinach, then tomato slices. Add onion, bell pepper and olives. Sprinkle with oregano and pepper flakes. Cover with mozzarella, then feta. Transfer pan to oven, and bake 15–17 minutes, until cheese is melted and starting to brown slightly.
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BELINDA SMITH-SULLIVAN is a chef and food writer who lives in Trenton, where she is a member of Aiken Electric Cooperative. She has a culinary degree from Johnson & Wales University and is certified in wine studies from the Culinary Institute of America in Napa Valley, Calif. Her articles have been published in several regional magazines and in her blog, “The Flying Foodie.”