Veggie Edamame Bowl

This delicious, colorful, and healthy bowl recipe is based on a recipe from EatingWell.  It can be made with quinoa (as in the photo) in place of the rice for variety.

Ingredients:

1.5 c. brown rice

rounded 3/4 t. salt, divided

2 carrots, peeled and cut into 1/2-inch chunks

1 20-oz bag frozen broccoli florets

1 yellow bell pepper, seeded and chopped into 1-inch chunks

1 red bell pepper, seeded and chopped into 1-inch chunks

1 red onion, peeled and cut into wedges

1.5 T. olive oil

1/2 t. freshly ground black pepper (or to taste)

2 c. frozen mukimame (shelled edamame)

your favorite vinaigrette

Method:

Preheat the oven to 425 degrees F.

While the oven is preheating, combine rice, 3 c. water, and 1/4 t. salt in a large saucepan with a tight-fitting lid.  Stir lightly, then bring to a rolling boil.  Cover, reduce heat to a simmer, and cook 40 minutes or until tender but not mushy.

While the rice is cooking, toss the carrots, broccoli, bell pepper chunks, and onion wedges with the olive oil, a rounded 1/2 t. salt, and ground black pepper.  Spread onto a rimmed baking sheet, and roast until the vegetables are tender (check the onions and carrots particularly) and browned in spots, 17 - 20 minutes.

While the vegetables and rice are cooking, bring 1/2 c. water to a boil in a medium saucepan.  Add the frozen mukimame, cover, and cook until just heated through.  Remove from heat and drain the water.

In each of 4 bowls, add 1/4 rice, 1/4 of the roasted vegetables, 1/4 of the mukimame, and vinaigrette to taste.

Serves 4.

Vegetable Rice Pilaf with Turmeric

This delicious veggie-studded pilaf has a satisfyingly crunchy texture.  It's based on a recipe (here) from One Green Planet.

Ingredients:

2 T. canola oil

1 small onion, diced

2 c. uncooked white rice

2 cloves garlic, peeled and minced

2 c. frozen cut green beans

1 c. diced or shredded carrot

1.5 t. ground turmeric

1 t. ground cumin

1 or 2 pinches cayenne pepper

2 t. ground sweet paprika

1 t. chili powder

1.5 t. salt (or to taste)

1/2 t. freshly ground black pepper

1/2 t. ground coriander

4 c. water

2 cans chickpeas, drained and rinsed

juice of 1 juicy lemon

1 c. cherry tomatoes, halved (I used yellow ones in the photo; they're not easy to see in the turmeric.)

1/2 c. unsalted, roasted cashews, chopped

Method:

In a stockpot, warm the canola oil over low heat.  Add the onion and cook, stirring occasionally, for about 5 minutes until the onion becomes translucent.

Increase the heat to medium, and add the rice and garlic.  Cook for about 3 minutes, stirring frequently, until the rice starts to brown slightly.  Add the green beans, carrot, turmeric, cumin, cayenne, paprika, chili powder, salt, black pepper, and coriander.  Add the water and bring to a boil.  Reduce heat to a simmer, cover, and cook the pilaf for 15 minutes until the water is mostly absorbed and the rice is soft.

Add the chickpeas and cook for 5 additional minutes, until the water is completely absorbed.

Stir in the lemon juice.  Gently mix.  Stir in the tomatoes and cashews.  Taste and adjust the seasoning, if desired.

Serves 4.

Southwestern Quinoa

This recipe is slightly modified from a side dish from the Food Network.  Serve this version as an entrée.

Ingredients:
1 bunch scallions, sliced, OR 1/2 medium onion, chopped
2 jalapenos, seeded, deveined, and minced
2 t. canola oil
4 t. tomato paste
1 t. ground cumin
1 t. chipotle chili powder
1 t. salt
2 3/4 c. water
1 1/2 c. quinoa, rinsed
2 bell peppers, chopped (any color will do, but 1 green and 1 orange make the dish colorific)
1 15-oz can corn, drained
2 cans pinto beans, drained and rinsed
1 pint cherry or grape tomatoes, halved

Method:
In a large skillet, sauté the scallions or onion and jalapeno in the canola oil over medium heat until the vegetables have softened.
Stir in the tomato paste, ground cumin, chipotle chile powder, and salt. Add the water and quinoa, stir, and bring to a simmer.
Simmer until the liquid is absorbed and the quinoa is soft but not mushy, 15 - 20 minutes.  Add the bell pepper, cover, and steam 3 minutes until the bell pepper is tender-crisp.
Stir in the corn and pinto beans, and warm through.
Stir in the tomatoes, and serve immediately.
Serves 4.

Chickpea Curry over Riced Cauliflower

Here's an easy, spicy main dish from Eating Well.  We serve it over cauliflower rice, but you can use regular rice if you prefer.

Ingredients:
2 10-oz bags frozen riced cauliflower
1 serrano pepper, cap removed
4 cloves garlic, peeled
1- to 2-inch piece of ginger, peeled
1 onion, peeled and chopped
6 T. canola oil, divided
2 t. ground coriander
2 t. ground cumin seeds
1/2 t. turmeric powder
2 15-oz cans diced tomatoes (do not drain)
1/2 t. salt
2 t. garam masala (This is an Indian seasoning.)
2 15-oz cans chickpeas (aka garbanzo beans), drained and rinsed

Method:
Take the riced cauliflower out of the freezer so it can start thawing.

Pulse the serrano, garlic cloves, and ginger in a food processor until minced.  Add onion and pulse until finely chopped but not watery.

In a small stockpot (not saucepan - This will still be a big pot.), heat 5 tablespoons of the oil over medium heat.  Add the onion mixture, coriander, cumin, and turmeric, and sauté until the vegetables are soft, about 5 minutes.

Pulse the tomatoes and their juices in the food processor until they are also finely chopped.  Add the tomatoes, salt, and garam masala to the onion mixture in the pan.  Cover and cook at a gentle simmer for about 10 minutes.  Stir in chickpeas until warmed through.

While the tomato mixture is simmering, heat the remaining tablespoon of oil in a large skillet over medium heat.  Add the riced cauliflower and sauté until tender, 5 - 10 minutes.  Salt to taste.

Serve the chickpea mixture over the riced cauliflower.  Serves 4.

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.

Vegan Spinach Artichoke Dip

I've been saving this recipe from the now-defunct Vegetarian Times magazine for literally years.  I finally got around to making it for the "big football game" this year, and it is fantastic!  It's from a lovely vegan food blog called Dreamy Leaf.  Check them out!

 

Ingredients:

1 12-oz. package soft silken tofu (Be sure to get the silken tofu, not the crumbly Chinese tofu.)

1/4 c. nutritional yeast

1 T. lemon juice

1/2 t. crushed red pepper

1/2 t. freshly ground black pepper

salt

1 T. olive oil

1/2 red onion, chopped

2 cloves garlic, minced

1 lb. frozen, chopped spinach, thawed and drained

1 14-oz. can artichoke hearts, drained and roughly chopped

Method:

In a blender, purée the tofu, nutritional yeast, lemon juice, crushed red pepper, ground black pepper, and a pinch of salt until creamy and fully blended.

Heat the olive oil in a large skillet over medium heat.  Add the onion and garlic, and cook until slightly softened (2 - 5 minutes).  Add the spinach and artichokes, and cook another 5 or so minutes until everything is soft and warmed through.  Add the tofu, and continue cooking 2 - 3 minutes until fully heated through.  Transfer to a serving dish, and enjoy!

Makes about 2 - 2.5 cups.

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.

Cornbread Dressing

I know I'm posting this too late for Thanksgiving (this year), but here's something you can make for Christmas.  Vegans, I'm sorry this isn't vegan...it's got eggs.  However, I don't see why you couldn't use Ener-G's Egg Replacer in the cornbread recipe (here), and I KNOW you can skip the eggs in this recipe.  The dressing might not be as firm, but it will taste just fine.
The foundation of this recipe is from Irma Rombauer's Joy of Cooking with plenty of tweaks.  The cornbread recipe is from my sweet grandma.

Ingredients:
1/4 c. plus 2 T. canola oil, separated
1 recipe of cornbread (recipe here)
1 T. plus 1.5 t. dried sage
2 c. chopped onions
1 c. finely chopped celery
3/4 t. salt
1/2 t. black pepper
 3 c. vegetable broth/stock, separated
2 eggs, beaten, optional

Method:
Preheat the oven to 350 degrees F.  Pour 2 T. canola oil into a 9" x 13" baking dish, and use a paper towel to coat the dish with the oil.

Using clean hands, crumble the cornbread in a large bowl to the desired texture. (I like mine very crumbly, so I have almost no chunks in it when I'm preparing it.)  Mix the sage into the crumbled cornbread so that it is evenly distributed.

In a large skillet, heat 1/4 c. canola oil over medium-high heat.  Sauté the onions and celery until the vegetables are soft.  Stir the salt and pepper into the vegetables, then stir the vegetables into the crumbled cornbread so that they are evenly distributed.

Mix 2 cups vegetable broth/stock and the eggs, if using, into the cornbread mixture, 1/2 c. at a time, so that the mixture is uniformly moistened.  Spread the mixture evenly in the oiled baking dish, and pour the remaining 1 cup vegetable broth/stock evenly over the top.  The pan will look very moist; this is normal.

Bake for 45 minutes, and serve hot.

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.

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.

Turkish Lentil Stew

This delicious recipe is from the book Sundays at Moosewood Restaurant.  The book highlights cuisine from various countries and cultures around the world and is so worth your attention! 

Ingredients:

1 c. dried French lentils

5 c. vegetable broth/stock

1 t. salt (or to taste)

1/4 c. olive oil

2 c. chopped onions

3 cloves garlic, peeled and minced

1/4 t. cayenne

2 bay leaves

1/2 c. bulghur

1/4 c. fresh parsley, chopped

1 15-oz. can petite diced tomatoes (or 2 c. chopped fresh tomatoes)

1/4 c. tomato paste

pinch dried rosemary

freshly-ground black pepper, to taste

2 c. stemmed, cleaned, and coarsely chopped fresh spinach

Method:

Rinse the lentils.  In a large saucepan, bring the lentils to a boil in the salted broth/stock.  Reduce the heat, cover, and simmer until tender (about 40 mins).

Meanwhile, heat the olive oil in a stock pot over medium heat.  Sauté the onions until transluscent. Add the garlic, cayenne, bay leaves, and bulghur.  Stir the mixture over the heat until the onions and bulghur are lightly browned.

Add the parsley and tomatoes to the stockpot with the onions and bulghur.  When the tomatoes begin to release their juices, stir in the tomato paste.

Pour the lentils and their stock into the pot with the tomatoes, and simmer for 15 minutes.  Add the rosemary and black pepper, to taste.  Remove the bay leaves.

Stir in the spinach to wilt, and serve warm.

Serves about 4 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.

Barley Hoppin' John

Not surprisingly, this is another slightly tweaked recipe from Eating Well magazine's website, which has supplied us with lots of great meals this year.

Ingredients:

1 T. extra-virgin olive oil
1 large onion, peeled and chopped
1 bell pepper (any color), seeded and chopped
6 stalks celery, chopped
3 cloves garlic, peeled and minced
3 3/4 c. vegetable broth
1.5 c. pearled barley
1/4 t. (rounded) crushed red pepper flakes
1/4 t. (rounded) Cajun seasoning, or to taste
1/4 t. (rounded) salt, or to taste
2 cans black-eyed peas, drained and rinsed

Method:
Heat olive oil in a large skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, about 4-5 minutes.
Add garlic and cook 1 minute.
Add broth, barley, crushed red pepper, Cajun seasoning, and salt.  Bring to a boil.
Reduce heat, cover, and simmer until the barley is done, 40 to 45 minutes.
Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot.
Serves 3-4 as a main dish. 

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).