Burrito Bowl

This recipe kind of seems like I should have thought of some riff on this idea myself, but since I didn't, I'm thankful Southern Living magazine did.  I tweaked it to make it vegan and a little more "from scratch", but it's otherwise as they published it:  YUM!

Ingredients:
1 c. brown rice
2 1/2 c. water, divided
1 t. salt, divided
2 T. canola oil, divided
juice of a lime, divided 
3 large Roma tomatoes, chopped
1/2 jalapeno pepper, seeded and de-veined, minced
3 T. finely chopped onion
2 15-oz. cans black or pinto beans, drained and rinsed
1 t. chili powder
1/2 t. ground cumin
2 ears corn, shucked, de-silked, and kernels cut away from the cob
4 c. finely chopped romaine lettuce
2 ripe avocados, diced
4 T. vegan sour cream

Method:
Combine rice, 2 c. water, 1/4 t. salt, and 1 T. oil in a large saucepan with a lid.  Bring to a boil, cover, reduce heat to low, and simmer 40 minutes.  Remove from heat.  Let rice stand 5 minutes, then fluff with a fork

Meanwhile, combine the tomatoes, jalapeno, onion, juice of 1/2 lime, and 1/4 t. salt.  Set aside.

Combine beans, remaining 1/2 c. water, chili powder, cumin and 1/4 t. salt in a small saucepan.  Cook over medium until beans are hot, about 5 minutes.  Remove heat and cover to keep warm.

Heat remaining 1 T. oil in a medium-size cast-iron skillet over medium-high heat.  Add the corn and cook, stirring occasionally, until slightly charred (about 5 minutes).  Sprinkle with juice of remaining 1/2 lime and remaining 1/4 t. salt.

Divide rice, beans, corn, tomato mixture, lettuce, avocado, and sour cream between 4 wide, shallow bowls.  Serves 4.

Orange Tofu, Pepper, and Broccoli Stir-Fry

Another super yum recipe from Cooking Light magazine.  I added broccoli and sesame seeds and removed the sugar and cilantro, but the rest is mostly as they published it.

Be sure to take advance action on the tofu:  freezing it for 24 hours, then thawing before use, improves the texture.

 

Ingredients:

1.5 c. white basmati rice (Other rices are fine, but you may need to follow the package directions.  Basmati is my favorite white rice, so that's what I use for everything.)

 2 1/4 c. water

1 1/4 t. salt, divided

1/4 c. + 1 T. + 1 t. canola oil, divided

1 14-oz. package extra-firm Chinese-style (not the silken type) tofu 

6 T. cornstarch, divided

1 c. fresh orange juice (from about 2 juicy oranges)

6 T. soy sauce, tamari, or shoyu (NOTE:  If it is important that this dish is gluten-free, check the sauce.)

2 T. unseasoned rice vinegar

1 thinly sliced onion

2 green bell peppers, seeded, de-veined, and chopped (The photo has it sliced, but chopped works better.)

1 yellow bell pepper, seeded, de-veined, and chopped

1 orange bell pepper, seeded, de-veined, and chopped

20-oz. bag frozen broccoli

2 T. thinly sliced garlic

1 t. grated orange rind

1 t. crushed red pepper

2 T. sesame seeds 

Method:

Rinse the rice under cool water until the water runs clean.  In a large saucepan with a lid, bring the water, 1/4 t. salt, and 1 t. oil to a boil.  Add the rice, stir lightly, cover, and reduce heat to a low simmer.  Cook for 15 minutes, then turn off heat.  Let sit for 5 minutes, then fluff with a fork.

Meanwhile, squeeze as much water as possible out of the tofu block, and cut the tofu into 1/2-inch pieces.  Combine the tofu with 1/4 c. cornstarch in a medium bowl.  Toss so that the tofu is covered in the cornstarch.  Heat 3 T. oil over medium-high heat in a large skillet with deep sides.  Add tofu to the pan, and cook about 8 minutes or until golden brown.  Remove from pan.

Combine remaining 2 T. cornstarch, orange juice, soy sauce, vinegar, and remaining 1 t. salt in a bowl.  Heat remaining 2 T. oil in the pan over medium-high heat.  Add the onion, bell peppers, and broccoli, and cook about 5 minutes, stirring constantly.  Add the garlic, orange rind, and crushed red pepper and cook, still stirring, until everything is tender but with a slight crunch.  Add the orange juice mixture, and bring to a boil.  Stir in the tofu, and remove from heat.

Serve the tofu stir-fry over the cooked rice, topping each serving with 1/2 T. sesame seeds.

Serves 4.

Lentil Cakes with Salad and Yogurt

This delicious lentil cake recipe is from Cooking Light magazine. I only changed the oil a little and removed the dairy.

They suggested serving the cakes over a salad and topped with the minted yogurt sauce (as in the photo).  I like this combination of foods, but I enjoyed them more as 3 separate foods served together, not as one dish:  lentil cakes with a salad and raita-like yogurt both served on the side.  The lentil cakes would be fantastic stuffed into a pita, too! 

Ingredients:

2 t. plus 1.5 T. canola oil

3/4 c. chopped onion

1.5 T. minced garlic

1 c. plus 2 T. old-fashioned oats (not the quick-cooking kind - If it is important for this dish to be gluten-free, be sure your oats fit the bill.)

3 T. red wine vinegar, divided

1.5 t. salt, divided

3/4 t. freshly ground black pepper (or more, to taste)

3 large eggs

2 15-oz cans lentils, rinsed and drained

1 c. plain, unsweetened coconut milk yogurt

3 T. fresh lemon juice

3 T. finely chopped fresh mint leaves

1 T. extra virgin olive oil

2 c. (packed) baby arugula (or more, as desired)

2 c. (packed) baby spinach (or more, as desired)

Method:

Heat 2t. canola oil in a large non-stick or seasoned cast-iron skillet over medium heat.  Add onion and garlic, and sauté until onion is translucent.

In the bowl of a food processor, combine the onion mixture, oats, 1.5 T. vinegar, 1 1/8 t. salt, black pepper, eggs, and lentils.  Pulse 5 or 6 times.  (The mixture may seem wet, but it will firm up over the next few minutes.)  Shape the mixture into 3-inch patties.

Heat 1.5 t. canola oil in the same non-stick or cast-iron skillet over medium-high heat.  Add 6 or 7 patties to the pan, and cook until browned on one side.  Flip the patties, and cook until browned on the second side.  Remove patties, and repeat with another 1.5 t. oil and 6 - 7 patties.  Remove patties, and repeat with the last 1.5 t. oil and patties.

In a small bowl or measuring cup, mix the yogurt with the remaining salt, the lemon juice, and mint.  Divide between 4 small ramekins.

Combine the remaining 1.5 T. vinegar with the olive oil in a large bowl.  Add the arugula and spinach, and toss to coat.

Serve the lentil cakes with the salad and ramekins of minted yogurt on the side.

Serves 4.

Moroccan Bean Salad Over Millet

This addictive salad is adapted from the Eating Well's original.  In addition to being delicious, it's quick and easy...win, win, win.

Ingredients:
2 t. + 3/4 c. extra-virgin olive oil, divided
1 c. millet
2 c. boiling water
2 small cloves garlic, peeled
1.5 t. salt, divided
6 T. lemon juice

3 T. ground cumin

1/4 + 1/8 t. ground cinnamon

2 15-oz. cans kidney beans, drained and rinsed

2 15-oz. cans chickpeas, drained and rinsed

1 c. shredded carrot (I buy bags of pre-shredded carrot.)

1.5 c. chopped fresh parsley

Method:

In a large saucepan, heat 1 t. olive oil.  Add the millet and toast until the grain becomes tan-colored.  Cautiously add the 2 c. boiling water (It will boil violently once it hits the saucepan.) and another 1 t. oil.  Stir, cover, reduce heat, and simmer for 25 - 30 minutes or until grains have desired texture or all water is absorbed.

While the millet is cooking, sprinkle the garlic with 3/4 t. salt, and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 3/4 t. salt, remaining 3/4 c. olive oil, lemon juice, cumin, and cinnamon.  Whisk to combine.

Stir the kidney beans, chickpeas, carrot, and parsley into the lemon dressing. Serve at room temperature over the cooked millet.  Serves 4.

NOTE:  To make only the bean salad without the millet, make only 2/3 of the lemon dressing:  1/2 c. olive oil, 1 clove garlic, 1 t. salt, 1/4 c. lemon juice, 2 T. cumin, and 1/4 t. cinnamon.

Caribbean Black Beans with Quinoa

This is another good one from the now-defunct magazine Vegetarian Today.

Ingredients

4 t. canola oil, divided
1 c. quinoa
1 T. plus 1 t. minced fresh garlic, divided
1 c. vegetable broth/stock
1 1/2 c. water, divided
1 dried bay leaf
1/2 c. diced plus 1/4 c. minced red onion
1 T. ground cumin
2 T. white vinegar
4 cans black bans, drained and rinsed, separated
1/4 t. cayenne pepper, rounded
2 T. fresh oregano leaves
1/4 t. salt
1 c. diced Roma tomato
1 small jalapeno, seeds and veins removed, finely diced
lime wedges

Method:
Heat 2 t. oil in a saucepan over medium-high heat.  Toast the quinoa and 1 t. garlic in the oil for 1 minute.  Stir in the broth/stock, 1 c. water, and bay leaf, and bring to a boil.  Reduce heat to low, cover, and cook until all the liquid is absorbed, 15 - 20 minutes.  Fluff with a fork, and discard the bay leaf.

Meanwhile, heat 2 t. oil in a skillet over medium heat.  Sauté the 1/2 c. diced red onion, 1 T. garlic, and cumin until the onion softens, about 5 minutes.  Deglaze the skillet with the vinegar, scraping up any browned bits, and reduce until the vinegar nearly evaporates.  Set aside.

Purée 1 can of black beans, cayenne pepper, 1/2 c. water, and the oregano leaves in a food processor or blender.  Stir the puréed bean mixture into the skillet with the onions.  Stir in the salt and the whole beans.  Heat until heated through, about 2 minutes.

Mix the tomato with the minced red onion and jalapeno.

Serve the quinoa topped with the warm beans, topped with the tomatoes, and with lime wedges.  Serves 3-4.

Thai Curry Noodles

This delicious recipe is modified from one published in the now defunct Vegetarian Today magazine.  It's a fun noodle dish for those who are avoiding gluten.

Ingredients
1 15-oz. can coconut milk
4 t. purchased red curry paste (check ingredients to ensure it meets your dietary restrictions)
2 T. canola oil
1/2 c. chopped onion
1 T. minced fresh garlic
1 T. minced fresh ginger
3/4 t. salt
6 oz. fresh green beans, trimmed and halved
1 head of cauliflower, cut into florets
1 bell pepper, seeds and veins removed, sliced (any color is fine, but red is colorific)
juice of 1 lime
8 - 10 oz. dry rice noodles, prepared according to package directions
chopped dry-roasted peanuts, for garnish

Method
(NOTE:  You may need to begin boiling water for the rice noodles at the beginning.  Check noodle package directions.)

Whisk coconut milk and curry paste together in a bowl, and set aside.

Heat the canola oil in a large deep-sided skillet over medium heat.  Sauté the onion, garlic, and ginger until the onion softens, about 5 minutes.  Stir in the coconut milk mixture and salt, and bring to a simmer.

Add the green beans and cauliflower, and simmer 7 minutes.  Add the bell pepper.  Continue to simmer, stirring occasionally, until the veggies soften (about 10 minutes).  Stir in the lime juice.

Add the cooked rice noodles to the pan and toss to coat the noodles in the sauce.  Garnish each serving with peanuts.

Serves 4.

Zucchini and White Bean Sautée with Polenta

Eating Well has a nice-looking polenta and ratatouille recipe, but I just don't like eggplant.  (Judge me if you so choose!)  Here's an eggplant-free version of theirs.

Ingredients

4 T. extra-virgin olive oil, divided
1 large onion, peeled and chopped
1 large bell pepper, seeds and veins removed, coarsely chopped
1/2 t. salt, divided
4 cloves garlic, peeled and minced
3 medium zucchini, sliced in half lengthwise, then sliced into half-moons
2 cans cannellini or Great Northern beans, drained and rinsed
1 pint cherry or grape tomatoes, any color
1/4 c. sliced sun-dried tomatoes
1 t. dried thyme
freshly-ground black pepper, to taste
1 16-oz tube of prepared polenta, sliced into 1/2-inch slices
1 T. capers
1/4 c. pine nuts (toasted if you have time, raw if you don't)

Method
In a large, deep skillet, heat 1 T. olive oil over medium heat.  Sauté the onion, bell pepper, and 1/8 t. salt until the onion and pepper soften (5 - 7 minutes).  Add the garlic, and sauté another 1 - 2 minutes.  Transfer vegetables to a bowl.

In the same skillet, heat 2 T. olive oil.  Add the zucchini and 1/4 t. salt.  Sauté until the zucchini begins to brown (about 5 minutes).

Add the beans, cherry/grape tomatoes, sun-dried tomatoes, thyme, freshly-ground pepper, and the onion mixture to the skillet with the zucchini.  Stir to combine, reduce heat to medium-low, cover, and cook until the vegetables are tender (about 10 minutes).

While the vegetables are cooking, heat the last 1 T. olive oil in a large nonstick or cast-iron skillet over medium heat.  Spread the polenta in a single layer in the oil, and cook until it becomes deep yellow on one side.  Flip the polenta slices and cook until it becomes deep yellow on the second side.

Stir the capers and pine nuts into the vegetables.  Serve vegetables immediately with polenta on the side.

Serves 4.

Peppers Stuffed With Mexi-Millet

 

Using prepared salsa and pre-shredded carrots makes this meal doable even with a busy schedule.  Using millet for the stuffing will satisfy both vegans and those following a gluten-free diet.

 

Ingredients
2 T. olive oil, divided
3/4 c. millet
3/4 t. salt, divided
1 1/2 c. boiling water
3 large-ish bell peppers (any color), sliced in half from top to bottom, seeds and veins removed
2 ears fresh corn, kernels cut away from the cob using a sharp knife (or use 1 15-oz can of corn, drained, in a pinch)
3/4 c. shredded carrots (I use packaged, pre-shredded carrot)
1 fresh poblano or Cubanelle pepper, seeds and veins removed, coarsely chopped
2 cloves garlic, peeled and minced
2 c. salsa

Method:
Preheat the oven to 425 degrees.

Heat 1 t. olive oil over medium-low heat in a heavy skillet.  Add the millet to the skillet (that rhymes!), and toast until the grains begin to darken.  Combine the toasted millet, 1/2 t. salt, 1 t. olive oil, and boiling water in a large saucepan.  Stir, cover, and simmer over low heat 25 - 30 minutes or until all water is absorbed.  Fluff with a fork.

While the millet is cooking, place the peppers, cut side up, in a 9" x 13" baking pan.  Bake uncovered for 10 - 15 minutes, then remove from oven.

Meanwhile, in the "millet skillet," heat 1 T. olive oil over medium heat.  Sauté the fresh corn kernels (if using fresh), carrots, and poblano or Cubanelle pepper about 5 minutes.  Add the garlic and 1/4 t. salt, and sauté another 2 - 3 minutes.

Mix the cooked millet, canned corn (if using canned), and 1 1/2 c. salsa into the carrot mixture.  Divide the millet stuffing between the 6 bell pepper halves, top with the remaining 1/2 c. salsa, and return to oven.  Bake uncovered until the edges of the peppers begin to brown.  Serve immediately.

Serves 3 - 6.
 

Buddha Bowl

Another adaptation of a magnificent Eating Well recipe.  If you have leftovers, keep the avocado and tomatoes separate from everything else.  Once the main dish has been gently reheated, top with the fresh veggies.

Ingredients:

2 small-medium sweet potatoes, peeled and cut into 1/2-inch chunks
6 T. extra-virgin olive oil, divided
1 1/4 t. salt, divided
freshly ground black pepper, to taste
1 c. quinoa
2 1/4 c. water, divided
1/4 c. tahini
juice of one lemon
1 clove garlic, peeled and minced (or 1/4 t. garlic powder)
2 15-oz. cans chickpeas (a.k.a. garbanzo beans), drained and rinsed
2 avocados, peeled and coarsely chopped
1 c. grape tomatoes

Method
Preheat the oven to 425 degrees F.

On a rimmed baking sheet, toss the sweet potato chunks with 2 T. olive oil, 1/2 t. salt, and pepper to taste.  Spread potato chunks out to a single layer and roast, stirring halfway through, 20 minutes or until potato chunks are easily pierced with a fork.

Meanwhile, rinse the quinoa under cold water in a fine-mesh strainer.  In a medium saucepan, combine the quinoa, 2 c. water, and 1/4 t. salt.  Bring to a boil.  Reduce heat to low, cover, and simmer 15 - 20 minutes or until all the water is absorbed.  Fluff with a fork.

Mix 4 T. olive oil, 1/2 t. salt, tahini, lemon juice, garlic (or garlic powder), and pepper, to taste, in a medium bowl.  Add remaining 1/4 c. water, 1 T. at a time, to bring sauce to desired consistency.

Serve quinoa topped with sweet potato, chickpeas, avocado, tomatoes (if using).  Drizzle each serving with tahini sauce.

Serves 4 to 6.

Mediterranean Roasted Broccoli

 

Another one based on a great Eating Well magazine recipe...serve over the "bed" of your choice.  We use brown rice and serve cannellini or pinto beans on the side.

 

 

Ingredients:

2 T. extra-virgin olive oil

4 cloves garlic, peeled and minced

1/2 t. salt

freshly ground black pepper, to taste

20-oz. bag of frozen broccoli florets

1 pint cherry tomatoes

zest of one lemon

juice of 1/2 lemon

15 - 20 Kalamata olives, pitted and halved

3 springs fresh oregano, leaves only (or 2 t. dried oregano)

2 t. capers

 

Preheat the oven to 450 degrees F.

 

Mix the olive oil, garlic, salt, and pepper in a large bowl.  Toss the broccoli in the olive oil mixture.  Remove the broccoli to an edged baking sheet, reserving the remaining oil mixture, and spread the broccoli into a single layer.  Bake for 5 minutes, then remove pan from oven.

 

Toss the tomatoes in the remaining oil mixture.  Pour the tomatoes and remaining oil onto the baking sheet with the broccoli and toss to combine.  Spread the vegetables back into a single layer, and continue cooking until the broccoli begins to brown on the edges, about 10 minutes.

 

While the broccoli is browning, toss the lemon zest, lemon juice, olives, oregano, and capers together in the bowl.  Add the roasted vegetables, and toss together.  Serve immediately.

 

Serves 3 - 4.

 

 

Vegan Cream of Broccoli Soup

I posted this one 5 years ago, but this is the gluten-free version that we're using these days at the Today Tomorrow household, still based on the recipe from Peta's The Compassionate Cook vegan cookbook.

Ingredients:

2 bunches (or about 2 lbs.) broccoli

2 medium onions, peeled and quartered

2 cloves garlic, peeled

4 c. vegetable broth

1.5 t. salt (or to taste)

1/3 c. unsweetened plant-based milk, or enough to achieve desired texture

freshly ground black pepper, to taste

smoked paprika, to taste

Method:

On each broccoli stalk, cut off about 1/2-inch from the bottom and discard.  Cut away the florets, and reserve to the side.  Cut away the woody, tough exterior from the stalk, and cut the stalk interior into pieces.

Place the broccoli florets, broccoli stalk interior pieces, onion, garlic cloves, vegetable broth, and salt into a stockpot.  Bring the broth to a boil, cover the pot, and reduce heat to medium.  Boil until the vegetables are soft, about 10 - 15 minutes.  Remove from heat.

Using an immersion blender, purée the vegetables and plant-based milk together.  (Alternatively, you can move the ingredients to a regular blender in batches and purée.  It's messier, but it works.)  If needed to achieve desired texture, add more milk.

Season with salt and pepper to taste, and ladle into soup bowls.  Sprinkle each bowl with smoked paprika.

Serves 4 - 5.

Lettuce Tofu Wraps

This delicious recipe is slightly modified from Eating Well magazine's website.  It's a great meal with a side of fries when you're looking for something easy, fun, and delish.

Ingredients:
1/2 c. smooth natural peanut butter
1/4 c. soy sauce, tamari, or shoyu (If you need the dish to be gluten-free, check the ingredients.  Not all of these are gluten-free.), plus more for the tofu, to taste
1 T. rice vinegar
1 t. minced garlic
1/4 t. crushed red pepper
1 lb. Chinese tofu (Tofu's texture is greatly improved if it has been frozen for 24 hours and then thawed prior to use.  Plan ahead.)
2 T. canola oil
1 c. julienned Asian pear
1 c. julienned cucumber
8 large lettuce leaves, washed and dried

Method:
Whisk the peanut butter, 1/4 c. soy sauce (or tamari or shoyu), rice vinegar, garlic, and red pepper together for the sauce.  Add a tablespoon or two of water to thin the sauce to the desired texture.

Squeeze as much water from the tofu as possible, then cut the tofu into 1/2-inch cubes.  In a large, non-stick skillet, cook the tofu over medium-high heat until water is no longer sizzling out of the tofu.  Drizzle the tofu with soy sauce (or tamari or shoyu), to taste, then drizzle with the canola oil.  Toss the tofu to coat with the oil.  Cook until one side of the tofu is browned, toss again, and cook until a second side is browned.  Remove from heat.

Divide the tofu, pear, and cucumber between the 8 lettuce leaves, and drizzle the filling of each lettuce leaf with the sauce.  Use the lettuce leaf as a wrap, and eat taco-style.

Serves 3 - 4.

Tofu Zoodle Salad

This is a slightly modified version of a super-healthy recipe I found on a fascinating and beautifully photographed blog called Scaling Back.  Check it out here.

NOTE:  This recipe requires a special tool called a spiralizer.

Ingredients:
1 lb. Chinese tofu  (Tofu has a more desirable texture if it has been frozen for 24 hours, then thawed.  Plan ahead.)
soy sauce (or shoyu or tamari), to taste  (If you need to avoid gluten, check ingredients.  Not all of these are gluten-free..)
2 T. canola oil
1 c. frozen mukimame (shelled edamame)
3 T. peanut butter
2 T. lime juice
2 t. sesame oil
2 cloves garlic, peeled and minced
2 t. garlic chili paste
2 medium zucchini
1/2 c. shredded carrot (I buy the kind that is already shredded.  So convenient!)
1/2 avocado, peeled and cubed
1/2 c. chopped fresh parsley
1/4 c. chopped cashews (roasted but not salted)
1 T. toasted sesame seeds

Method:
Squeeze as much water out of the tofu as possible.  Cut the tofu into 1/2-inch cubes.  In a large non-stick skillet, cook the tofu over medium-high heat until water is no longer sizzling out of the tofu.  Drizzle the tofu with soy sauce, to taste.  Drizzle tofu with the canola oil.  Toss the tofu to coat in oil, and cook until browned on one side.  Toss again, and cook until browned on another side.  Remove from heat.

Cook the mukimame according to package directions.

Whisk the peanut butter, lime juice, 1 T. water, sesame oil, minced garlic, and chili paste in a small bowl to create the dressing.  Add water judiciously, if needed to thin the dressing.

Using a spiralizer, spiralize the zucchini on the most narrow setting so that it is about the diameter of spaghetti noodles.  Toss the zucchini, carrot, avocado, and parsley together with the dressing to coat.  Toss in the tofu and mukimame.  Top with cashews and sesame seeds, and serve immediately.

Serves 3 as a main dish.

Southwestern Stew with Coconut Quinoa

This special-tasting stew is slightly modified from Anna Lappé and Bryant Terry's (He's from Memphis!) recipe in their cookbook named deliciously Grub.

This is definitely a weekend dish, because it takes a while to make, but it's not difficult...and it's very tasty!

Ingredients:

2 T. extra-virgin olive oil
1 c. sliced red onion
1 (or try 2 for more smoke and spice) chipotle chile in adobo sauce, finely chopped (Remove the seeds if you want to tame the heat.  Leave them if you want to keep it spicy.  They'll be puréed anyway.)
10 garlic cloves, coarsely chopped  (Yes:  10!)
one 28-oz can whole tomatoes, drained, juice reserved
2 bay leaves
up to 4 c. vegetable broth/stock
salt, to taste
2 medium white potatoes, peeled and cut into 1/3-inch chunks
2 medium sweet potatoes, peeled and cut into 1/2-inch chunks
1 15-oz can coconut milk
1.5 c. quinoa, rinsed
3 T. dried unsweetened coconut
2 cans black beans, drained and rinsed
1 can corn kernels, drained

Method:
Heat the olive oil over medium-high heat in a large, deep skillet that has a lid.  Add the onion and chipotle, and cook 2 minutes, stirring frequently.  Reduce heat to medium-low and cook uncovered for 10 minutes, stirring occasionally.  Add the garlic, and cook uncovered for 5 more minutes, stirring occasionally.  Remove from heat.

In a blender, puree the drained tomatoes along with the onion and chipotle until smooth.  Pour the mixture back into the large skillet.  Add the bay leaves and cook over medium heat, stirring constantly, until it reaches a thick consistency (about 10 mins).

Add enough vegetable broth/stock to the reserved tomato juice to make 4 cups, then add to the puréed tomato mixture with 1 t. salt (or to taste).  Add the potato chunks, bring to a boil, cover the pot, reduce heat to low, and simmer until potatoes are softened (about 40-45 minutes).

While the potatoes are cooking, combine the coconut milk with 1.5 cups water and 3/4 t. salt in a large saucepan, and bring to a boil.  Add the quinoa and dried coconut, return to a boil, reduce heat, cover, and simmer for 20 minutes.  Remove from heat.  Allow the quinoa to rest, covered, for another 5 minutes, then uncover and fluff with a fork.

When the potatoes are soft, remove the bay leaves from the stew and stir in the black beans and corn.  Serve the stew over the quinoa.  Serves 4 - 5.

Asian Vegetable Stir-Fry with Soy Sauce Tofu

This recipe is slightly adapted from the Cooking Light Annual Recipes 2001 cookbook.  I serve this over white rice, but choose the "bed" of your preference.

Ingredients:

3 T. tomato paste

1.5 T. rice vinegar

1.5 T. soy sauce (or shoyu or tamari), plus additional sauce, to taste, for the tofu

1.5 t. curry powder

1/2 t. salt

scant 1/4 t. freshly-ground black pepper

1 lb. Chinese-style tofu (NOTE:  Tofu has a more desirable texture if it has been frozen for 24 hours, then thawed before use.  Plan ahead.)

1/4 c. canola oil, separated

1 large onion, peeled and sliced into wedges

1 c. chopped celery

2 bell peppers, chopped (any color works, but yellow and red are colorific)

1 c. frozen sugar snap peas in their pods or snow peas

1/2 head cabbage, thinly sliced (any kind - green, red, Savoy, or Napa)

1/2 c. water

If desired, choose a "bed" (e.g. I use white rice.) for the stir-fry, and prepare that food according to package instructions.

Combine the first 6 ingredients in a small bowl and set aside.

Squeeze as much water as possible from the tofu, then cut it into 1/2-inch cubes.  Place the cubes in a large non-stick skillet over medium-high heat and cook until water is no longer sizzling out of the tofu.  Drizzle soy sauce, to taste, over the tofu cubes.  Drizzle 2 T. canola oil around the edge of the pan, and stir the tofu to coat.  Cook until the tofu is browned on one side, toss again, and cook until the tofu is browned on a second side.  Remove from heat and set aside.

In a large stir-fry pan, heat the remaining 2 T. canola oil over medium-high heat.  Add the onion and stir-fry for a minute or two.  Add the celery, bell pepper, and peas, and stir-fry for another 5 minutes.  Add the cabbage, and stir-fry until crisp-tender.  Add water and tomato paste mixture, and stir to coat the vegetables.  Remove from heat, stir in the tofu, and serve over the "bed" of your choice (e.g. rice).



Farmer's Salad

This simple and delicious salad comes from Ursula Ferrigno's Truly Italian cookbook.  We served it over brown rice.

  

Ingredients:
2 10-oz. bags of frozen broccoli florets
4 T. extra-virgin olive oil
3 T. lemon juice
1/2 t. red pepper flakes
salt and freshly-ground pepper, to taste
2 cans pinto beans, drained and rinsed
handful fresh Italian parsley, chopped

Method:
In a medium stockpot fitted with a steamer basket, steam broccoli until tender-crisp.

Meanwhile, in a large bowl, mix the olive oil, lemon juice, red pepper flakes, salt, and pepper.  Add the steamed broccoli, pinto beans, and parsley, and toss to combine.

Serve warm, over a bed of grain such as brown rice if desired.

Serves 4.

Edamame Quinoa Salad

Here's a great recipe from the Eating Well website, which I have been LOVING this year.  I like a bigger ratio of dressing than they suggested, but if you like less dressing, I encourage the tweak.  This salad is good warm or cold.  We serve it over butter lettuce with a baked potato on the side.

Ingredients:

1.5 c. quinoa (I used the tri-color quinoa in the photo, but any color will do.)
3 c. vegetable broth
3 c. frozen mukimame (shelled edamame)
2 T. freshly grated lemon zest
4 T. lemon juice
4 T. extra-virgin olive oil
4 T. fresh tarragon, thyme, or basil, chopped (or substitute 4 t. if using dried herb)
1 t. salt
1 c. jarred roasted red peppers, drained and diced






Method:
Toast the quinoa in a large, dry skillet over medium heat, stirring often, until it becomes fragrant and begins to crackle, about 5 minutes.  Transfer to a fine mesh strainer and rinse thoroughly.

In a large saucepan, bring the broth to a boil over high heat.  Add the quinoa and return to a boil.  Cover, reduce heat to a simmer, and cook for 8 minutes.  Lift the lid and, without disturbing the quinoa, add the edamame.  Replace the cover and cook until both the quinoa and the edamame are tender, about 7 - 8 more minutes.  Drain any extra liquid, if necessary.

Whisk lemon zest, lemon juice, olive oil, herb, and salt in a large bowl.  Add the chopped peppers, quinoa, and edamame.  Toss to combine.

Serves 4 - 5.

Mulligatawny Risotto

Outstanding recipe from Vegetarian Today (formerly Vegetarian Times) magazine!  We had it with their coconut-crusted tofu on the side, but it would be perfectly fine with beans.

 

Ingredients:

2 c. vegetable broth
1 14-oz. can light coconut milk
1/2 c. diced bell pepper
1/4 c. diced onion
2 t. minced fresh garlic
2 t. minced fresh ginger
2 t. minced fresh jalapeno
3 T. olive oil
1.5 c. dry Arborio rice (Be sure to get this specific type of rice, which gives risotto its creamy texture.)
1 T. curry powder
1/8 t. red pepper flakes
1/2 c. dry white wine
1 c. fresh spinach, chopped
1 c. grape tomatoes, halved
1 Granny Smith apple, diced
1 T. vegan margarine
1/2 t. salt

Method:
Simmer broth and coconut milk in a saucepan over low heat.

Sauté bell pepper, onion, garlic, ginger, and jalapeno in oil over medium heat until soft, 3 - 4 minutes.  Stir in the rice, curry powder, and red pepper flakes.  Cook 1 - 2 minutes.

Add wine, and simmer, stirring constantly, until liquid is absorbed (about 2 minutes).  Stir in 1/2 cup of broth mixture, and simmer until completely absorbed.  Continue adding broth mixture in 1/2-cup increments, stirring frequently and adding more broth only after previous addition is absorbed.  This takes about 15 minutes.  The rice should be firm, but not chalky or chewy in the center of the grain.

Remove from heat.  Stir in spinach, tomatoes, apple, butter, and salt.

Serves 3 - 4.

Lemon-Pepper Tofu and Quinoa Salad

This dish was originally a non-vegetarian dish from The Food Network magazine, and it took me a couple of tries to work it into a satisfying vegetarian dish.  But it came together, and here we are!

Ingredients:
juice and zest of one organic lemon
1/4 c. extra-virgin olive oil, separated
salt and freshly ground pepper
1 clove garlic, minced
2 T. soy sauce or to taste
1/4 t. smoked paprika or to taste
1 lb. extra-firm tofu, chopped into 1/2-in. or 1-in. pieces (Tofu has a more pleasant texture if it is frozen first, then thawed before use.  Plan ahead.)
1.5 c. quinoa
1/2 small red onion, halved and very thinly sliced (I think scallions could easily be substituted here if you like the milder, greener flavor.)
1.5 lb. heirloom tomatoes, chopped
1 Cubanelle chile pepper or other Italian frying pepper, seeded and chopped (A green bell pepper will work, too.)
3 Persian cucumbers, chopped
2 T. vinegar of your choice (I used an orange-vanilla white balsamic vinegar.)
1.5 T. chopped fresh parsley

Method:
Mix the lemon juice, lemon zest, 1 T. olive oil, salt and freshly-ground pepper to taste (be very generous with the pepper), garlic, soy sauce, and smoked paprika in a wide, shallow container.  Toss the tofu with the mixture (the tofu will likely soak it up almost right away), and marinate until ready to use in later step.

On the day you plan to eat, rinse the quinoa. 

Heat 1/2 T. olive oil in a large skillet over medium-high heat.  Add the quinoa, and cook, stirring, until lightly toasted (about 4 minutes).  Add 4 c. water and 1/4 t. salt, and bring to a boil.  Reduce the heat to medium, and simmer until the water is absorbed and the quinoa is tender but not mushy, about 15 minutes.  Set skillet aside.

Soak the red onion slices in cold water for 10 minutes, then drain.

Meanwhile, toss the tomatoes, chile or bell pepper, cucumbers, vinegar, 1.5 T. olive oil, parsley, 1/4 t. salt, and freshly ground pepper to taste in a large bowl.  Add the onions, and toss to coat.

Heat the remaining 1 T. olive oil in a large non-stick skillet over medium-high heat.  Toss the tofu and lemon zest in the warm olive oil, and allow to cook until browned on one side.  Toss again, and allow to cook until browned on another side.

Fluff the quinoa with a fork, divide among 4 bowls, top with the tomato mixture, then the tofu.  Serves 4.