peanut butter soba noodles with tofu

http://www.101cookbooks.com/archives/lazy-day-peanut-noodle-salad-recipe.html

There is asparagus in this version, but you can use peas, carrot, etc

1 8 ounce package soba noodles
1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segements
3/4 cup creamy peanut butter
1/4 cup (brown) rice vinegar
2 cloves garlic, crushed and chopped
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
1/4-1/2 cup hot water
1 small bunch of spring onions or scallions, thinly sliced
1/2 cup peanuts
12 ounces extra-firm (organic) tofu, cut into small cubes (feel free to heat the tofu in a skillet if you like, but cold is good too)

Big a large pot of water to a boil. Boil the soba noodles per package instructions.In the last minute or so of cooking toss in the asparagus. Drain noodles and asparagus, run under cold water for about a minute to stop cooking, and set aside.

Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, sesame oil, red pepper flakes, and a big pinch of salt in a medium bowl. Thin with hot water - the amount you'll need depends on the original consistency of your peanut butter. I like it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit more salt if needed.

Gently toss the noodles, asparagus, spring onions, peanuts, and tofu with a big splash of the dressing. I reserve a bit of each ingredient to sprinkle on top of the serving platter to make it look nice. Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use. Taste, sprinkle with more salt if needed, and enjoy!

Serves 6 - 8.

pan fried beans, kale and walnuts

http://www.101cookbooks.com/archives/panfried-corona-beans-kale-recipe.html

1/2 bunch / 6 oz / 170 g dino kale or lacinato kale, remove stems
2 tablespoons extra virgin olive oil
2 - 3 big handfuls of cooked large white beans (see head notes)
1/4 teaspoon fine grain sea salt
1/3 cup / 1 1/2 oz / 45 g walnuts, lightly toasted
1 clove garlic, minced
1/8 teaspoon freshly grated nutmeg
scant 1 tablespoon fresh lemon juice
zest of 1 lemon
1/3 cup / 1/2 oz / 15 g freshly grated Parmesan cheese

Finely chop the kale, wash it, and shake off as much water as you can. Set aside.
Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.

Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with Parmesan cheese.

Serves 2 - 4.
Prep time: 10 min - Cook time: 10 min

seitan, beans and broccoli

http://www.101cookbooks.com/archives/heirloom-beans-seitan-recipe.html

1 small-medium head of broccoli or broccolini, cut into bite-sized pieces
1 tablespoon extra virgin olive oil
fine grain sea salt
4 ounces seitan, sliced into smallish bite-sized pieces
2 shallots, thinly sliced
1 tablespoon clarified butter or extra virgin olive oil
2 cups of your favorite cooked beans (see head notes)
3 tablespoons freshly grated Parmesan or Grana Padano

Preheat oven to 400F degrees. Toss the broccoli with the olive oil and a couple pinches of salt, and place in a single layer on a baking sheet. Bake for about 10 minutes or until the broccoli is cooked through and has starting to char just a bit where it is touching the pan. Alternately you might boil, steam, or saute the broccoli - but I like roasting the broccoli for this, it works particularly well.

In the meantime, in a large non-stick or (preferably) well-seasoned pan, over medium high heat, saute the seitan and shallots in a bit of clarified butter or olive oil. I like to get the seitan nice and dark and a touch crispy at the edges. The shallots should brown up nicely as well - ten minutes or so. Stir in the beans and cook until they are heated through, you can even let those brown up a bit if you like. At this point, stir in half the grated cheese, taste, and adjust seasoning if needed with more salt.

Turn the beans and seitan out onto a large plate or platter, top with the roasted broccoli and finish with the remaining cheese.

Serves about 2 as a main, 4 as a side.
Prep time: 10 min - Cook time: 20 min

quinoa, kale, tofu, tomato and pesto

http://www.101cookbooks.com/archives/heathers-quinoa-recipe.html

a splash of extra-virgin olive oil
a pinch of fine grain sea salt
1 shallot, minced
3 cups cooked quinoa* (or brown rice, or other grain)
1 cup corn, fresh or frozen
1 1/2 cups kale, spinach or other hearty green, finely chopped
2 cups extra-firm nigari tofu, browned in a skillet a bit
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)

In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.
Serves 4 - 6.

*Rinse about 2 cups quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

** To roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt - pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.

carmelized tofu with brussel sprouts

http://www.101cookbooks.com/archives/caramelized-tofu-recipe.html

7 - 8 ounces extra-firm tofu cut into thin 1-inch segments (see photo)
a couple pinches of fine-grain sea salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons fine-grain natural cane sugar or brown sugar
1/4 cup cilantro, chopped
1/2 lb. brussel sprouts, washed and cut into 1/8-inch wide ribbons

Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Serves 2 - 3 as a main, 4 as a side

tempeh curry

http://www.101cookbooks.com/archives/tempeh-curry-recipe.html

1 1/2 pounds small waxy potatoes no bigger than a small lime, halved
2 teaspoons fine-grain sea salt
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
1 medium yellow onion, peeled and chopped
1 teaspoon whole cumin seeds
1 teaspoon curry powder
1/4 teaspoon turmeric
scant 1/2 teaspoon cayenne pepper
1 cup canned diced tomatoes
3/4 cup water
splash of cream or a dollop of creme fraiche
8 ounces tempeh, cut into 3/4-inch pieces
a small handful of cilantro, loosely chopped

Bring a few inches of water to boil in a large pot. Place the potatoes in a steamer (see head notes), sprinkle with 1 teaspoon of the salt and cook until tender throughout - about 20 - 30 minutes, depending on how large your potato pieces are.

In the meantime, in a large skillet, melt the butter in the olive oil, add the onion and cook over LOW heat until they are soft, about 5 minutes. Stir in the cumin seeds, curry powder, turmeric, and cayenne pepper, wait about thirty seconds, then stir in the tomatoes, water, and the other teaspoon of salt. Remove from heat, stir in the cream and blend with a hand blender - (or leave it unpureed if you like!). Note: you might need to transfer it to a bowl to puree, then return it to the skillet.
http://www.101cookbooks.com/archives/tempeh-curry-recipe.html
Once the curry is back in the pan, add the tempeh and bring barely to a simmer. Let the tempeh cook for 5 minutes or so, then add the potatoes when they are finished steaming. Transfer to a large family-style bowl, and sprinkle with cilantro before serving.

winter vegetable and tofu curry

http://www.101cookbooks.com/archives/winter-vegetable-tofu-korma-recipe.html 

you can add or swap other seasonal vegetables. For example: chopped or sliced green beans, parsnips, broccoli, zucchini, etc. You can also certainly play around with different spice blends or tweak the ratio of spices to your liking. This one isn't particularly hot-spicy.

1/4 teaspoon ground cardamom
1 1/2 teaspoons turmeric
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons ground cumin
1 3/4 teaspoons ground coriander
1/4 teaspoon cinnamon
2 tablespoons clarified butter, ghee, or sunflower oil
2 medium yellow onions, very finely chopped
1 tablespoon freshly grated ginger, peeled first
4 medium cloves garlic, peeled and chopped
1 1/2 pounds waxy potatoes, cut into 1/4-inch cubes
12 ounces / 340 g cauliflower, cut into tiny trees
2/3 cup / 65g sliced almonds, toasted
3/4 teaspoon fine sea salt, plus more to taste
12 ounces / 340 g firm tofu, cut into 1/4-inch cubes or matchsticks
1/2 cup / 4.5 oz / 130 g greek yogurt
1/2 cup / 120 ml heavy cream
a small bunch of fresh cilantro, chopped

Combine the cardamom, turmeric, red pepper flakes, cumin, coriander, and cinnamon in a small bowl and set aside.

Heat the butter/oil in a large, thick-bottomed soup pot over medium-high heat. Stir in the onions. Cook until they soften a bit, just a minute or two. Then add the ginger and then garlic. Stir in the spices and continue cooking for a couple minutes, or until the spices are very fragrant. Stir in the potatoes, cauliflower, and half the almonds. Add 3/4 teaspoon salt.

Now stir in 3 cups of water. Stir gently, cover with a lid leaving a tiny crack and simmer for 15-20 minutes, the potatoes should be just about cooked by then. Taste, and add more salt if needed. Stir in the tofu after about 15 minutes so it has time to heat through.

In the meantime, combine the yogurt and cream in a bowl with a couple pinches of salt.
Once the vegetables are cooked through, dial down the heat to low. Now, you can add the yogurt mixture all at once and bring the pot back just to the brink of a simmer. Or do what I do, serve the yogurt on the side, so people can make their bowl as rich as they like. Either way, taste, make sure to taste the broth, and add more salt if needed. If you haven't added the yogurt to the big pot, serve each bowl with a generous dollop of the yogurt cream, and top with the remaining nuts and chopped cilantro.

black rice, greens and egg

http://www.101cookbooks.com/archives/poached-eggs-over-rice-recipe.html

the recipe calls for poached eggs. i got lazy and fried them instead.

1 tablespoon olive oil
1/2 onion, chopped
2 pinches of salt
pinch of crushed red pepper flakes (optional)
3/4 cup organic extra-firm tofu (optional), 1/4 inch dice
1 small clove garlic, chopped
2 - 3 cups dark leafy green, deveined and finely chopped
2 - 3 cups pre-cooked whole grain rice (brown is fine)
4 good quality eggs.... drizzle sesame oil.

Fill a wide-mouthed saucepan with 3-4 inches of water and bring to a simmer.
Separately, warm the olive oil in a large skillet over medium-high heat. Stir in the onion, salt, and crusher red pepper flakes. Let the onions soften up a bit - a couple minutes. Stir in the tofu if you are using it - let that heat up and brown a tad. Now stir in the garlic and greens. Cook the greens for a couple minutes, until they collapse and soften up. Stir in the pre-cooked rice and saute until hot. Remove from heat, and set aside. Taste for seasoning as well.

Now back to the simmering water. You are going to use this to poach the eggs one at a time. Gently crack egg into a ramekin, carefully slip it into a mesh strainer over your sink - some of the whites will run through and strain off (if the mesh is too fine, you won't get the desired effect). This minimizes the fly-away whites you normally get. Now, carefully slide the egg back into the ramekin. Lower the ramekin down into the simmering water and let the egg slip out. Let it simmer there for a few minutes, past the point when the whites have become opaque. If you like a loose yolk, cook for less time. Remove the egg with a strainer or slotted spoon and either serve it atop some rice or set aside while you repeat the process with the remaining eggs.

Divide the rice between four bowls and serve each topped with one of the poached eggs.
Makes four servings.

cauliflower with peas

http://www.nytimes.com/2011/06/22/dining/recipe-pan-roasted-spiced-cauliflower-with-peas.html?emc=eta1

3 tablespoons ghee, clarified butter or vegetable oil
1 small cauliflower (about 1 1/2 pounds), cored, in 1/2-inch slices
Salt and pepper
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
2 teaspoons grated fresh turmeric or 1 teaspoon ground turmeric
2 to 3 kaffir lime leaves, optional
1 inch long piece of ginger, peeled and slivered or finely grated
3 garlic cloves, finely chopped
2 serrano chilies, finely chopped, or to taste
1 pound fresh English peas, shucked (about 1 cup) or frozen peas, or 1/2 pound snow peas or sugar snap peas, trimmed
2 to 3 scallions, slivered
Cilantro sprigs, for garnish
Lime wedges, for serving.

1. Heat a large sauté pan or cast-iron skillet over medium-high heat. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.

2. Add the cumin, mustard seeds, turmeric and kaffir lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.

Yield: 4 to 6 servings.

tempeh noodles

http://thechiclife.com/2011/02/tangy-tamari-tempeh-noodles.html

• 1/2 block of tempeh, cut along short side into 1/2 inch (short) strips.
• 1/4 cup frozen edamame
• 1/2 a bundle of udon noodles
• 4 leaves of fresh kale (or 1/4 cup frozen kale)
• 1 teaspoon peanut oil (or other oil)
• 1/8 cup chopped onion
• 2 cloves garlic, minced
• 2 tablespoons tamari
• 1 teaspoon orange juice
• 2-3 dashes brown rice vinegar
• pepper, to taste
• sesame seeds, optional

Directions:

1. Steam tempeh for 8 minutes and set aside to cool.
2. Meanwhile, bring a medium post of water to boil. Add about 1 teaspoon of salt to the water. You’re going to cook your noodles, edamame, and kale in this one pot, but they have different cooking times. So, set a timer for 4 minutes and add the edamame and hit start. When 3 minutes remain on your timer, add the noodles (if you use different noodles, just under cook them by 1 minute or so because they’ll ccok more in the pan. When 2 minutes remain on your timer, add the kale.
3. Meanwhile again (try to time this step so it is complete at the same time as Step #2, but to play it safe, be sure Step #2 ends before Step #3), pre-heat a medium to large saute pan over medium heat. Add onions and cook till softened, about 3-4 minutes. Add garlic and cook 60 seconds, or until fragrant. (If your onions and garlic are done cooking before your pasta/vegetables, you can add a little pasta water to your saute pan to buy a little bit more time).
4. Use a mesh scoop to move pasta and vegetables from the pot directly to the pan. Add a couple small spoonfuls of pasta water to the pan (about 1/2 a cup). Crumble the tempeh into the pan and stir. ADd tamari, orange juice, Bragg liquid aminos, brown rice vinegar, and pepper to the pan and stir to combine.
5. Let noodles, vegetables, and tempeh cook till everything is warmed through and flavors have combined, about 1-2 minutes.
6. Move noodle dish to a serving plate and top with sesame seeds, if using.

bbq tempeh with greens

 http://thechiclife.com/2011/06/lazy-lunch-easy-bbq-tempeh-tangy-power-greens.html

Ingredients:

• 1 teaspoon extra virgin olive oil
• 1/8-1/4 chopped onion
• 6 cups packed greens (use swiss chard and curly kale, but spinach and other greens that don’t require blanching would work)
• 1/4 cup broth/stock or water
• 1 tablespoon apple cider vinegar
• salt and pepper, to taste 

• 1 8-ounce package of tempeh, sliced to make short strips, 1/4 inch thick
• 1 cup BBQ sauce
• 1 teaspoon extra virgin olive oil

Directions:

1. Combine tempeh and BBQ sauce in a bowl. Gently stir to coat all sides of tempeh slices. Marinate for 5-10 minutes (while you prep the greens for the previous recipe)
2. Heat oil in a medium saute pan over medium heat. Add tempeh and cook till each side is golden brown, about 4-5 minutes per side.

1. Pre-heat oil in a large saute pan over medium heat. Add onion and cook till translucent, about 3-5 minutes.
2. Add greens and water and cook till wilted, about 5-6 minutes.
3. add apple cider vinegar and stir to combine. Cook for 1 minute to bring flavors together. Add salt and pepper to taste.
4. Serve with BBQ tempeh

Mustard greens salad, with black-eyed peas

http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2011/0411/Meatless-Monday-Mustard-greens-salad-with-black-eyed-peas


2 cups mustard greens, torn, stems removed
1 cup black-eyed peas, rinsed
2 hard-boiled eggs, sliced in half length-wise
1 cup carrots, shaved
1/4 cup feta cheese, crumbled
1/4 cup peanuts, shelled
Pepper, to taste

Peanut vinaigrette
1 cup olive oil
1/3 cup balsamic vinegar
3 garlic cloves, minced
1/2 cup unsalted peanuts

Prepare vinaigrette first: Finely chop peanuts with a food processor and set aside. Whisk olive oil and balsamic vinegar, and then add garlic and chopped peanuts. If time permits, allow dressing to sit at room temperature for at least an hour so that flavors meld.

Toss mustard greens, black-eyed peas, and carrots together in a large serving bowl. Top with feta cheese, peanuts, eggs, and pepper. Serve with vinaigrette on the side.

black rice, lentils and kale

http://getreal4healthfood.blogspot.com/2010/09/forbidden-black-rice-lentils-and-kale.html

1 T grapeseed or coconut oil

1 medium onion, chopped small

1 cup black rice, soaked in water overnight and rinsed well

1 cup green lentils, soaked in water overnight and rinsed well

water or veggie broth

2 cups kale leaves removed from stalks and broken into small pieces

Juice from ½ to 1 lemon

sea salt and black pepper

we also added some balsamic vinegar.

1. Place lentils in a medium saucepan with enough water to cover. Bring to a boil, cover, then reduce heat and allow to simmer until tender, ~10-15 minutes, but maybe less depending on how long they’ve been soaked.

2. Meanwhile, heat oil in a second medium saucepan. Add onion and sauté until translucent. Add black rice and 1 ¾ cups of veggie broth and bring to a boil. Cover, reduce heat, and simmer until cooked, ~15-20 minutes since it's been soaked.

3. Drain the lentils, then add to the cooked rice and onions.

4. Pick up the kale with hands and squeeze/massage it in hands to tenderize it. Add to the hot rice and lentils and stir well to wilt the kale.

5. Squeeze half a lemon (or more) into the mix and season with sea salt and pepper.

pasta e fagioli

• http://www.meatlessmonday.com/pasta-e-fagioli/ 
• 
  
• 4 tablespoons olive oil
• 2 garlic cloves, minced
• 1 16-ounce can Italian plum tomatoes, drained and chopped
• 2 tablespoons fresh parsley, minced
• ½ teaspoon dried basil, crumbled
• ¼ teaspoon dried oregano, crumbled
• 1 15-ounce can cannellini beans, rinsed and drained
• salt and pepper, to taste
• 8 ounces elbow, ditalini, orrechiette or other short pasta, freshly cooked
• red pepper flakes*, to taste

*optional
Heat 2 of the tablespoons of olive oil in large skillet over medium heat. Add the garlic and sauté for about 2 minutes, or until the garlic begins to brown.

Stir in the chopped tomatoes and cook for another 5 minutes. Season the tomato mixture with the parsley, basil and oregano. Turn heat down to medium-low and simmer for about 15 minutes, or until the tomatoes soften, stirring occasionally and breaking up the tomatoes with back of a spoon.
Add the cannellini beans, stir to combine and cook for about 5 minutes more, or until the beans are heated through. Season with salt and pepper to taste.

Place the cooked pasta in a large bowl. Toss the pasta with the remaining tablespoon olive oil. Pour the cannellini bean sauce over the pasta and toss together thoroughly. Finish the dish with red pepper flakes, if you like it spicy.

middle eastern lentils and rice

http://www.meatlessmonday.com/middle-eastern-lentils-rice/

• 1 cup brown rice
• 2 cups green lentils, rinsed and sorted
• 2 tablespoons olive oil, divided
• 3 large onions, sliced
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• freshly ground black pepper, to taste
• 1 cup flat-leaf parsley, finely chopped
• a sprinkle extra virgin olive oil, for serving

Place the rice in a saucepan over medium high heat with 2 cups of water and a dash of salt. Bring the rice to a boil, reduce the heat to a simmer, cover and cook for 45-50 minutes, or until the rice is cooked through. Drain.

While the rice is cooking, cover the lentils with 2 inches of water in another pot over medium high heat. Bring the lentils to a boil and continue boiling for about 20-25 minutes, or until the lentils are cooked through, but not yet mushy. Drain.

While the lentils and rice are cooking, place the olive oil over medium-high heat. Add the onions, stirring to make sure the slices have separated and are coated in oil. Reduce heat to low and cook for about 25 minutes, stirring occasionally, until the onions have caramelized.
When the rice, lentils and onions have completed cooking and caramelizing, toss them together in a large bowl. Season the rice, lentils and onions with the cumin, cinnamon, salt and black pepper to taste.

Divide the lentils and rice into 6 equal servings. Sprinkle each serving with the parsley and drizzle with the extra virgin olive oil and enjoy!

cumin corn chili

•  http://www.meatlessmonday.com/cumin-corn-chili/ 
• 1 tablespoon olive oil
• 1/2 large onion, chopped
• 2 teaspoons ground cumin
• 1 tablespoon dried oregano
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, chopped
• 1 12 ounce package veggie ground round*
• 1 28 ounce can whole peeled tomatoes
• 1 tablespoon salt
• 2 tablespoons chili powder
• 1 teaspoon black pepper
• 1-2 jalapeños, chopped
• or
• 2-3 teaspoons hot sauce
• or
• 1 habanero pepper, chopped
• or
• 1 scotch bonnet pepper, chopped
• 1 15 ounce can black or kidney beans, drained & rinsed
• 1 15 ounce can corn

*a pre-cooked soy based crumble found in the frozen food, produce or health food sections of most grocery stores.

Heat the olive oil in a large pot over medium heat. Add the onion and season with the cumin and oregano. Cook for 4-6 minutes, or until the onion is tender.
Add the celery, carrots, bell peppers and garlic to the pot. Slowly crumble in the ground round. Reduce heat to low, cover and simmer for about 5 minutes.
Mix the tomatoes into the pot. Season with the salt, chili powder, black pepper and chili peppers or hot sauce of choice. Pour in a little water if necessary to bring the chili to the desired consistency. Stir in the drained beans, bring to a boil, reduce heat to low and simmer for 30 minutes.
Add the corn and cook for 5 minutes more. Taste for seasonings and adjust to preference, and enjoy.

chili con lentils

http://www.meatlessmonday.com/chili-con-lentils/

• 2 cups brown lentils, rinsed and picked through
• 8 cups low-sodium vegetable stock
• 1 onion, diced
• 2 bay leaves
• 1 ½ inch piece cinnamon stick
• 4 tomatoes
• 1 red bell pepper, halved, seeded and membrane removed
• a little oil or cooking spray, to coat the pot
• 2 red chilies, diced
• 3 garlic cloves, diced
• 2 teaspoons ground cumin
• ½ teaspoon cayenne pepper
• 1 teaspoon sweet paprika
• 2 tablespoons tomato paste
• 1 vegetable stock bouillon cube
• 2 tablespoons brown sugar
• 2 cobs worth of fresh corn kernels
• or
• 1 can corn
• 2 ripe avocados, flesh removed
• juice of 1 lime
• salt and pepper, to taste

Preheat the oven to 400 degrees
Add the lentils, onion, bay leaves, cinnamon stick and 6 cups of low sodium vegetable stock to a medium saucepan over high heat. Bring to the boil, turn the heat down to low and simmer gently, uncovered, for 20-25 minutes. Set the additional 2 cups vegetable stock aside.
Place the halved bell pepper cut side down and the whole tomatoes onto a baking dish. Roast in the oven for 20-30 minutes, or until bell pepper and tomatoes are soft and their skins are beginning to brown. Remove from the oven a set aside to cool. Once bell peppers and tomatoes are cool, puree them a food processor or pass them through a sieve to get a smooth consistency. Set aside.
Lightly film a large heavy-based pot oil or cooking spray and place over medium heat. Add the chopped chilis and diced garlic to the pot and cook for 1 minute, or until garlic begins to become fragrant. Season with cumin, cayenne pepper and sweet paprika. Cook one minute more, or until spices become fragrant.
Add the pureed tomatoes bell pepper mixture, tomato paste, brown sugar and stock cube to the pot. Cook over a medium heat 2-4 minutes, or until the sugar and stock cube have dissolved.
Add the corn kernels, lentils and any remaining liquid to the pot. Stir well to combine, bring to a simmer and turn heat down to low.
Gently cook the chili over very low heat for up to 2 hours, adding additional vegetable stock when needed to keep it from sticking from the pot.
While chili is cooking, mash the avocados in a bowl with the lime juice and salt and pepper to taste.
Remove the bay leaves and cinnamon stick before serving. Top with simple guacamole and enjoy!

baked indonesian tofu

http://www.meatlessmonday.com/baked-indonesian-tofu/

• 1 12 ounce block firm tofu, drained and cubed
• 3 tablespoons low sodium soy sauce
• 2 tablespoons peanut or cashew butter
• 2 tablespoons honey
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon fresh ginger root, chopped
• 3 cloves garlic, minced
• ½ teaspoon chili powder
• ½ teaspoon sesame oil
• 2 tablespoons green onions, thinly sliced

Spear the cubed tofu on skewers. Brush the tofu with 2 tablespoons of the soy sauce and refrigerate for at least an hour.

Preheat the oven to 400 degrees.

In a medium sized bowl, whisk together the 1 remaining tablespoon soy sauce with the peanut or cashew butter, honey, maple syrup, lemon juice, ginger, garlic, chili powder and sesame oil. Stir the chopped green onions into the blended sauce.

Bake the skewered tofu at 400 degrees for 10 minutes, turn over, and bake for 10 minutes more.

Brush the baked tofu with the peanut honey sauce and enjoy.

corn pancakes

http://www.thebittenword.com/thebittenword/2009/08/fresh-corn-pancakes.html

    * 1 cup all-purpose flour
    * 4 teaspoons baking powder
    * 1 tablespoon sugar
    * 3 to 4 ears corn
    * 3/4 cup whole milk
    * 2 large eggs
    * 2 tablespoons vegetable oil
    * 1 stick unsalted butter, melted and cooled

Accompaniment: pure maple syrup, or salsa and sour cream

Whisk together flour, baking powder, sugar, and 1 tsp salt in a medium bowl.
Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.

breakfast burritos

http://www.thebittenword.com/thebittenword/2010/07/breakfast-burrito-from-top-chef-spike-mendelsohn.html

    •    1 tablespoon extra-virgin olive oil
    •    1/4 cup finely chopped red onion
    •    4 slices of fakin bacon, cut crosswise into 1/2-inch strips
    •    2 packed cups baby spinach, coarsely chopped
    •    1/2 cup cherry tomatoes, thinly sliced
    •    Kosher salt
    •    4 large eggs
    •    4 large egg whites
    •    1/4 cup crumbled feta cheese
    •    1 tablespoon snipped chives

Directions

    1.    In a nonstick skillet, heat 1 1/2 teaspoons of the oil. Add the red onion and cook over moderate heat until softened, about 5 minutes. Add the turkey bacon and cook over moderately high heat, stirring, until browned, about 3 minutes. Add the spinach and tomatoes and cook until the spinach is wilted, about 2 minutes. Transfer to a bowl and season with salt. Wipe out the skillet.

    2.    In a bowl, whisk the whole eggs and egg whites and season with salt. Heat the remaining 1 1/2 teaspoons of oil in the skillet. Add the eggs and cook over moderate heat, stirring gently, until set, 3 minutes. Remove from the heat and stir in the bacon mixture, feta and chives.

    3.    Spoon the egg mixture down the center of each tortilla and top with the lettuce. Fold in the sides of the tortillas, then fold the bottom of the tortillas over the filling and continue to roll until the filling is enclosed. Cut the burritos in half and serve.

lentils, squash and goat cheese salad

    http://www.thebittenword.com/thebittenword/2009/10/spiced-pumpkin-lentil-and-goat-cheese-salad.html

3/4 cup French green lentils
    •    6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
    •    3 tablespoons olive oil, divided
    •    1 teaspoon ground cumin
    •    1 teaspoon hot smoked Spanish paprika
    •    1/2 teaspoon sea salt
    •    4 cups baby arugula
    •    1 cup soft goat cheese, crumbled
    •    1/4 cup thinly sliced mint leaves
    •    1 tablespoon red wine vinegar

beer baked beans

http://www.thebittenword.com/thebittenword/2011/05/beer-baked-white-beans-.html

we omit the bacon

6 slices bacon, cut crosswise into 1-inch pieces
1 medium yellow onion, diced small
4 garlic cloves, smashed and peeled
2 tablespoons Dijon mustard
1 tablespoon honey
1 sprig rosemary
1 pound dried white beans, such as Great Northern or cannellini, picked over, soaked overnight, and drained
2 bottles Belgian-style white ale (12 ounces each), such as Blue Moon or Hoegaarden
1 3/4 cups low-sodium chicken broth
Coarse salt and ground pepper
1 to 2 tablespoons cider vinegar

DIRECTIONS
Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, cook bacon over medium until fat is rendered and bacon is crisp and browned, stirring occasionally, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Increase heat to medium-high; add onion and garlic to pot and cook, stirring occasionally, until onion is translucent, 4 minutes. Add mustard and honey; cook 1 minute. Add rosemary, beans, beer, and broth; season with salt and pepper. Bring mixture to a boil; cover and transfer to oven.
Bake until beans are tender and most of liquid is absorbed, about 2 hours. Season to taste with vinegar, salt, and pepper. To serve, stir in reserved cooked bacon.

masala baked beans

• http://www.thebittenword.com/thebittenword/2011/01/almost-instant-masala-baked-beans.html 
•  
• 1 tablespoon canola oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 large onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 jalapeño, seeded and minced
• Two 16-ounce cans vegetarian baked beans
• 1/4 cup finely chopped cilantro

DIRECTIONS

• In a medium saucepan, heat the oil. Add the cumin and coriander and cook over moderately high heat just until fragrant, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the bell pepper and jalapeño and cook, stirring, just until softened, about 4 minutes. Add the beans and simmer over moderately low heat until heated through and bubbling, about 4 minutes. Stir in the cilantro and serve.

brussel sprouts with cashews and sriracha

 http://www.thebittenword.com/thebittenword/2010/03/sauteed-brussels-sprouts-with-sriracha-and-cashews.html

2 tbsp. olive oil
1 tbsp. fresh ginger, minced or grated
1/2 cup roasted cashews, roughly chopped into small pieces
1 pound Brussels sprouts, outer leaves and stems removed, sliced or shredded into small strips
1 tbsp. Huy Fong Sriracha or Chili Garlic Sauce (or more if you want things a little spicier)
2 tsp. fresh lemon juice
Salt and pepper to taste

1. Heat olive oil in medium-sized saucepan over moderate-high heat. Add ginger and saute until fragrant, about 30 seconds. Add cashews and saute another 2 minutes.
2. Add shredded Brussels sprouts and Sriracha and cook, stirring frequently, until sprouts have begun to wilt, about 4 minutes.
3. Remove from heat, add lemon juice, salt and pepper. Toss to combine. Serve

black bean chili with butternut squash

 http://www.thebittenword.com/thebittenword/2011/02/black-bean-chili-with-butternut-squash-.html
Ingredients

• 1 1/2 tablespoons olive oil
• 2 onions, chopped
• 8 garlic cloves, chopped
• 2 1/2 tablespoons chili powder
• 1 tablespoon ground coriander
• 2 14.5-ounce cans fire-roasted tomatoes
• 1 pound dried black beans, rinsed
• 2 chipotle chiles from canned chipotle chiles in adobo, minced
• 2 teaspoons dried oregano (preferably Mexican)
• Coarse kosher salt
• 1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
• 1/2 cup quick-cooking bulgur
• Sour cream (optional for topping)
• Coarsely grated hot pepper Monterey Jack cheese (optional for topping)
• Diced red onion (optional for topping)
• Chopped fresh cilantro (optional for topping)
• Pickled jalapeño rings (optional for topping)

Preparation

• Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.
   
• Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.

edamame and tofu skin

 http://www.foodmayhem.com/2010/08/soy-beans-snow-cabbage-tofu-skin-ribbons.html
http://albanyeats.blogspot.com/2011/03/salted-vegetable-with-soy-bean-skin.html

Soy Beans, Snow Cabbage, and Tofu Skin Ribbons
~4 servings

• 1/2 (9 oz) package tofu skin
• 1 tablespoon baking soda
• 1/2 tablespoon vegetable oil
• 1 cup salt preserved snow cabbage (or mustard greens)
• 1/2 tablespoon mushroom bouillon
• 1/2 cup frozen soy beans (edamame)
• 1/2 tablespoon cornstarch

Instructions -
1. Submerge tofu skin in warm water with baking soda for 30 minutes. Drain and wash tofu skin and submerge in clean warm water for 10 minutes.

2. Drain tofu skin and cut into ribbons. Set aside.

3. Heat oil on medium high heat in a large non-stick pan. Add salt preserved snow cabbage. Stir for 20 seconds. Add 1 cup water and tofu skin ribbons. Stir in mushroom bouillon and wait till it comes to a boil.

4. Add soy beans.

5. Make a slurry by stirring together cornstarch with 2 tablespoons water. Stir into the dish slowly. When soy beans are warmed through, the dish is ready. Serve immediately.

Peanut Butter "Chicken" with Quinoa

 http://bruceskitchen.blogspot.com/2010/12/thai-chunky-peanut-butter-chicken-with.html

1. Veggie chicken strips (from trader joe's)
2. 1/4  cup olive oil (for the wok)
3. 1 clove garlic, peeled and smashed
4. 3 tablespoons chunky peanut butter (I used Nature's Best Organic)
5. 2 tablespoons olive or peanut oil (I used olive oil)
6. 3 teaspoons soy sauce
7. 3 teaspoons white vinegar
8. 1/2 teaspoon sugar
9. 1/8 teaspoon cayenne pepper
10. 2 tablespoons homemade chicken stock (or water)
11. 4 green onions, chopped
12. 1 carrot, grated
13. A liberal amount of Tabasco sauce

we use veggie chicken and added broccoli

Directions

1. Mix together 4-13. Add more stock if you feel mixture is too dry. Mine was very smooth.
2. Heat wok, add oil and garlic. When garlic starts to turn brown take out and add chicken. Stir fry till done.
3. Add sauce to chicken in wok and stir fry till warm.