Veggie for a Change?

Veggie for a Change?

Many of the main dish recipes that we receive from readers each week call for either beef, pork or chicken as a primary ingredient. So we thought it would be a nice alternative to offer two “meatless” recipes for those of you who are vegetarian or just looking for something different.

The first, from Mary Ellen Baker, is what she calls her One-Pot Noodle Stroganoff. “I have modified this recipe to lower the fat and salt content,” she says. “It’s full of nourishment and flavor and has been a favorite for many years.” We think it will become a favorite of your family as well.

The second is a four-bean vegetarian chili from Sonja T. Carter. “As a vegetarian, I’m always looking for quick and nutritious dishes,” Carter says. “My mom and I concocted this easy, meatless chili recipe.”

This is a hearty and delicious soup that’s great as a main dish or served with a grilled cheese sandwich as a lunch treat for the kids.

As always, we eagerly look forward each week to receiving your favorite family recipes and the stories behind them. They serve as a reminder of just how inventive and diverse America’s tastes are and the stories underscore the important role recipes play in our family histories. Please keep them coming!

One-Pot Noodle Stroganoff - Mary Ellen Baker, Keuka Park, N.Y.

• 1 pound mushrooms, sliced
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 quart low-salt tomato juice
• 2 teaspoons Worcestershire sauce
• 6 ounces whole wheat noodles, uncooked
• 1 cup low-fat, or no-fat, sour cream
• 1 teaspoon dried, or 3 teaspoons
• fresh, dill weed
• Pepper to taste

Sauté mushrooms and onions in olive oil until just browned. Stir in tomato juice, pepper and Worcestershire sauce. Bring to a low boil. Add noodles. Reduce heat, cover and simmer about 10 minutes, stirring occasionally until noodles are tender. Stir in remaining ingredients and heat through. Adjust seasonings to taste.

Tips From Our Test Kitchen: For variety, toss in 6 to 8 ounces of baby spinach, 1 cup of shoestring carrots, or 1/2 cup of diced sweet peppers or fresh asparagus. Garnish with fresh sliced tomatoes, chopped parsley and fresh dill.

Four-Bean Vegetarian Chili - Sonja T. Carter, Boyne City, Mich.

• 1 onion, chopped
• 2 tablespoons olive oil
• 1 15-ounce can black beans
• 1 15-ounce can pinto beans
• 1 15-ounce can northern beans
• 1 15-ounce can kidney beans
• 1 16-ounce jar salsa
• 1 cup water
• 2 tablespoons corn meal
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 bunch fresh cilantro, chopped (optional)

In a large saucepan, sauté onion in olive oil until light brown. Add other ingredients. Stir over medium heat until well blended and hot. Serve immediately. Serves 6 to 8.

Tips From Our Test Kitchen: Top with a spoon of sour cream and a few black olives.

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