By Jennifer Justus, The Tennessean
Here's the trick with January: It's the time of year we want to slim
down and get healthy, but the cold weather still has us craving comfort
So to help with that balance, we've rounded up a few
comfortable recipes packed with good-for-the-body vegetables to make at
The Swiss Chard, Eggplant and Mushroom Lasagna, for example,
comes from a new Prevention cookbook, "101 Recipes You Can't Live
Without," and calls for three eggplants and 31/2 pounds of greens.
That's a lot of veggies.
Meanwhile, the tacos and chili offer a
twist on the classic versions of these recipes, which makes them taste
special with spice and without ground beef.
These meatless meals go beyond being good for the body - they're good for the planet, too.
Vegetarian Black Bean Chili with Orange and Cumin
Makes 4 servings
2 tablespoons olive oil
2 cups chopped onions
4 garlic cloves, pressed
4 teaspoons chili powder
4 teaspoons ground cumin
2 teaspoons ground cinnamon
3 (15.5-ounce) cans seasoned black beans, drained
2 (14.5-ounce) cans diced tomatoes in juice
Hot pepper sauce
Sour cream or plain yogurt
Chopped fresh cilantro or parsley
Grate enough orange peel to measure 11/2 teaspoons. Juice oranges. Heat
oil in heavy, large saucepan over medium-high heat. Add onions; sauté 5
minutes. Mix in garlic and spices. Add beans, tomatoes and half of
orange juice. Simmer over medium heat until heated through and flavors
blend, stirring often, about 15 minutes.
2. Mix in orange
peel and remaining orange juice. Season to taste with hot sauce, salt
and pepper. Ladle chili into bowls. Top with sour cream and cilantro or
parsley. Pass extra hot sauce alongside.
Nutrition (per serving
based on 6 servings with 1 tablespoon plain yogurt per serving.) 272.1
calories (kcal), 24.6 % calories from fat, 7.4 g fat, 1.1 g saturated
fat, 2.0 mg cholesterol, 44.5 g carbohydrates, 9.6 g dietary fiber, 12.0
total sugars, 34.9 g net carbohydrates, 12.5 g protein
Recipe from Bon Appetit, January 2009