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da vegan techer

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Vegan tacos!
-1 can black beans, drained & rinsed
-3/4 cup frozen yellow corn
-1 jalepeno pepper, seeded & diced
-1 Anaheim pepper, seeded & diced
-1 poblano pepper, seeded & diced
-1 bell pepper (any color), seeded & diced
-1 medium yellow onion, chopped
-1 tbs. garlic, chopped
-2 tbs. olive oil
-1 head of romaine lettuce, rinsed & chopped
-2-3 vine tomatoes, chopped
-salsa of your choice
-1-2 fresh limes
-chili powder, salt, pepper, & oregano to taste
-vegan taco shells
Sautée all peppers, onion, garlic, and corn in a frying pan with olive oil on medium heat. Once onions begin to become translucent & peppers soften a bit, add black beans & spices. Continue sauteeing & stirring for 5-7 minutes.
Tip for chili powder & oregano: add enough that you can see the spices in every spoonful of the veggie mixture (about 1-1.5 tbs each).
Heat crunchy taco shells in oven at 400 for 3-4 minutes.
Add veggie/bean mixture to taco shells, topping with romaine, tomatoes, salsa, and a squeeze of lime. Enjoy!

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https://potluck.ohmyveggies.com/vegan-olive-and-artichoke-tart/

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Looking for a healthy soup recipe? This Supergreen Mushroom & Orzo Soup Recipe from GoodHousekeeping.com is the best.

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Salty, spicy, and addicting.
BUY NOW: Baking Sheets, $30, amazon.com.
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1. Preheat oven to 425°. On a large rimmed baking sheet, toss brussels with olive oil and season with salt and pepper.

2. Bake until the brussels sprouts are tender and slightly crispy, about 20 minutes. Transfer brussels sprouts to a large bowl (but keep the baking sheet close by). Preheat broiler.

3. In a small skillet over medium heat, heat sesame oil. Add garlic and cook, until fragrant, about 1 minute. Stir in cornstarch. Add soy sauce, water, apple cider vinegar, hoisin sauce, brown sugar, and garlic chili paste. Season with salt, pepper and red pepper flakes. Bring mixture to a boil, then reduce heat and simmer until thickened, about 3 minutes.

4. Pour sauce over brussels sprouts and toss to combine. Return brussels sprouts to baking sheet and broil until brussels sprouts are glazed and sticky.

5. Garnish with peanuts, sesame seeds, and green onions.

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Salty, spicy, and addicting. BUY NOW: Baking Sheets, $30, amazon.com. Advertisement - Continue Reading Below Preheat oven to 425°. On a large rimmed baking sheet, toss brussels with olive oil and season with salt and pepper. Bake until the brussels sprouts are tender and slightly crispy, about 20 minutes.

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Are you guys ready for this The Mean Green Detox Salad? Monday? January?

The first Monday of the new year...work...life...reality?

I feel like today's the day that we are probably all ready to get back to a little healthiness in our lives. I mean, let's be honest none of us were really ready to jump right in to healthy eating on the weekend after New Year's, right? I surely wasn't, so today January 4th we are going there. We're talking health food, but really freaking good health food!

Actually, we will be talking about healthy food all-month long, and you guys, it's going to be SO good. I have a lot of colorful and delicious recipes that I cannot wait to share with you all. But first, this salad and a little catching up!

I feel like we haven't really chatted since before Christmas, so today we shall chat.

Can we do a little rewind? I guess, we should start with Christmas? We had a TON of people here. It was craziness, filled with fun, filled with family, and definitely filled with drama. Hey, what's Christmas without a little family drama right? Man, where to start? Maybe right from the beginning, the first night my family arrived. We left our Excursion at the Denver airport so there would be enough room for everyone to come up to the mountains in one car. My uncle Matt had almost made it here (an hour and a half to two-hour drive) when he was pulled over at the very last stop sign before our house. If you knew where we live, you would know that not many people actually make a full stop at this sign. Most people kind of just roll through it. I mean, it's pretty far off from town, so it's not a very heavy traffic area. Never once have I seen a cop car at this stop sign. But of course, Uncle Matt was pulled over at nine o'clock on a Saturday night with a car full of drunken fools...aka my cousins, my brother Creighton, my brother Kai's girlfriend, Caitlin and my uncle's new girlfriend, Maura. Of course my uncle had not been drinking so all ended up OK, no tickets, but still, what a way to start your Christmas vacation, right?!

Luckily, I had lasagnas waiting, a pretty good move on my part. Trust me, they all needed some food in their stomachs. Thinking it must have been a booze heavy flight with minimal snacks. Clearly you can see how things are heading for this vacation.

Anyway, thankfully we all got through that first night. The second day I honestly cannot remember what everyone did. I worked, cause that's what I know best. Somehow a routine was developed, where come 4:45 pm everyone decided it was time to pay me a visit...meaning they needed some mixed drinks and I was their girl. Oh yes, every night! I have now mastered the Moscow Mule, the Margarita, the Spicy Margarita and extra Minty Mojitos. Shhh, don't tell any of them, but the ones I made myself totally had ZERO alcohol in them. And that shot of tequila? Yes, that was water. Heheh, oh how you can fool people after a few drinks. Yes, I am a twenty-two year old grandma. No shame. 🙂

After drinks, it was dinner and then I was OUT. I came home and hid. No literally. But the drama? Oh the drama. Where to start? Well, we lost my amazing aunt a little over three years ago to cancer, but recently my uncle begun dating. As you can imagine, this has been a little emotional for everyone, but especially for my cousins. It was a little hard for them to spend Christmas with my uncle's girlfriend, although considering that my aunt died right before Christmas, I thought everyone was doing pretty well. But the girlfriend must have felt the awkwardness, because Christmas Eve morning we all woke up to find that she had taken a very early morning shuttle down to Denver and booked a flight out. Ahhh, yikes! We all knew that could not have been good.

Welcome to a Gerard Family Christmas, right? Yup, we come with our baggage, but in the end we all love each other to death.

Other highlights?? Hmm, well there was a sleigh ride dinner, which included all nineteen of us. I think everyone had a great time, we even took a giant hillbilly family photo, but there were some tears....you don't even wanna know. Let's just say their was some issues with a certain sibling's girlfriend and well, apparently some tears were shed in the girl's bathrooms. I don't even know the full story, I just know it was stupid.

You know, I think my family could have our own reality show.

Hey, we could be the new Kardashians?? Except, more on the hillbilly side of things. Maybe I could even work in some cooking segments? What you think?

Moving on... the day before Christmas Eve Kai, Cait, Asher and I made a gingerbread house, drank way too much Starbucks....which I am now addicted to (thanks a lot Cait) ... and then we watched Elf. the day was capped off with drinks at five...obviously. Christmas Eve and Christmas Day were actually pretty mellow. On Christmas Eve we had a big dinner, chilled by the fire, mom and I stuffed stockings, ate mass amounts of Death By Chocolate, went to bed and tried to sleep. Unfortunately, Asher was literally in my face all night long asking when it would get bright out. Eventually we all got up and opened gifts. We had a nice slow day, cooked a turkey, made some more drinks, ate another big dinner and then finally slept for hours.

And that pretty much sums it up, although I do have to note that I was ready to punch my cousin (little) Matt in the face on Christmas night. Matt insisted on making pumpkin seeds just as I was trying to make the gravy and do a million other things. Yes, Matt (or "Lahey" as my family calls him when he has had too much to drink) decided he absolutely NEEDED pumpkin seeds right then and there. Ugh.

And there you go, my family Christmas in a thousand words. Basically it's one giant freak show, but like I said, we all love each other and a good time was had by all. So all in all, I would say, Christmas was a success!

And now can we finish our chat by discussing this The Mean Green Detox Salad and just how much I LOVE it. I know it has all these green things and purple things and a bunch of other plant food, but you guys, this is my kind of food, I love this stuff! I know I make a lot of different kinds of food on this blog, but if there was just one thing I could eat for the rest of my life, it would be plants. I know, I know, so lame, but it's true. I just love fruits and veggies. This must be why I am so excited that all of my January recipes are focused on healthy eating. I literally cannot wait to share the goodness!

The base of this salad is made up of Tuscan kale, broccoli, purple cabbage, cilantro, parsley, grapefruit and avocado. It's a simple mixed salad that gets dressed up in a delicious lemony tahini dressing. I recently learned I am a huge fan of tahini, especially tahini in sauces and dressings. Tahini just adds so much creamy flavor and it's so healthy and good!!

It's really important to massage the kale, it helps to break it down and soften it a bit. I know that sounds a little weird, but just give it a little tender lovin care for a minute or two and all will be good! 🙂

I finished the salad off with some crunchy coconut chickpeas tossed in a little soy sauce for saltness. These chickpeas you guys? Addicting. Honestly, I cannot get enough of them. They are my new favorite salad topper for sure.

Finally, I also made a quick vegan parmesan cheese too. Promise, this stuff is too delicious... and legit. Try it and you will see!

This is the perfect salad to pack for lunch, take to a party or maybe even a picnic. I've found that the longer the salad sits and marinates in the dressing, the better it becomes. Seriously, this salad is everything, and for the most part, it's pretty simple to throw together. You can omit the vegan parmesan if you're short on time and you can also add grilled chicken or fish for a boost of protein.

Or, you could also add hard-boiled eggs, that would be extra yummy too!

OKAY and lastly, I just have to say that I made this salad while my whole family was still in town. Unlike most of my brothers, my cousins and my brother's girlfriends actually eat green things (...along with their booze...truth...) and this salad got double thumbs up all around.

YESS. I know my drink mixing skills are improving and all... but I really shine with my salads! 🙂

And come on, this salad is so pretty!! I'd like it all please!

Cheers to the start of #healthyjanuary!

P.S. Sorry for the insanely long post today. I just had so much to share and I'm not even done. More to come this week!! Oh the joys of being a part of a big family!

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The Mean Green Detox Salad. - Half Baked Harvest

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Are you guys ready for this The Mean Green Detox Salad? Monday? January? The first Monday of the new year...work...life...reality? I feel like today's the day that we are probably all ready to get back to a little healthiness in our lives.

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Smoky Mac-Stuffed Sweet Potatoes - Vegan Yack Attack

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This recipe takes your loaded baked potato to a whole other level. Smoky Mac-stuffed Sweet Potatoes are delicious AND fun! Vegan, dairy-free

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Oh hi friends! How was your weekend? This weekend was the first one I've spent at home in Chicago in quite some time. Since summer, It feels like I traveled nearly every week, which I'm not complaining about because I LOVE to travel; however, the downside of being gone so much is that I have less time to spend cooking. And by now, I think we all know how meal planning during busy weeks is essential to eating healthy.

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This easy vegan tikka masala recipe is one that Abra and I scarfed down pretty much right after it came out of the slow cooker, because dang, was it sweet, full of texture (thanks to all the veggies) and incredibly cozy for a cold night.
Let's talk about what's involved:
All the veggies: YESS. This recipe involves a hearty dose of veggies including carrots, potatoes (or sweet potatoes), cauliflower, red bell pepper and onion. It's good for ya so eat it up.

The sauce & spices make it special: Oh baby, it's a little sweet, a little spicy and so delicious, you won't be able to stop eating it. The sauce includes tomato sauce, coconut milk, fresh ginger, garlic, a touch of maple syrup and spices. The spices are a mixture of garam masala (a spice blend available at most grocery stores), cumin, coriander turmeric, paprika and cayenne pepper. I'm very into it.

Overall, this is a really delicious, easy plant-based recipe to get more veggies in. I suggest serving it on game days, at parties, or just prepping for your weekly lunches/dinners. Oh and don't forget to serve this with a little naan on the side, because you know the saying - when I dip, you dip, we dip! Enjoy! Xo.

Vegan Slow Cooker Tofu Tikka Masala

Author: Monique of AmbitiousKitchen.com

Recipe type: Vegan, Gluten Free, Slow Cooker

Total time:

1 (16 ounce) package extra firm Nasoya tofu, drained and ½ inch cubed

3 cloves garlic, minced

1 white onion, diced

1 red bell pepper, cut into chunks

2 medium carrots, sliced

1 1/2 cups diced gold potatoes* (from about 2-3 medium gold potatoes)

2 cups cauliflower florets

1 (15 ounce) can tomato sauce

1 (15 ounce) can lite coconut milk (can also use full fat coconut milk)

½ tablespoon pure maple syrup

½ tablespoon freshly grated ginger

1 tablespoon garam masala

1 ½ teaspoons cumin

1 teaspoon coriander

½ teaspoon ground turmeric

¼ teaspoon paprika

¼ teaspoon cayenne pepper, plus more if you like things a little spicier

½ teaspoon salt

Freshly ground black pepper

¾ cup frozen peas

Fresh chopped cilantro, for garnishing

1. In a large slower, add garlic, diced onion, sliced carrots, cauliflower florets, diced potatoes, tomato sauce, coconut milk, maple syrup, fresh ginger, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, salt and black pepper. Stir to combine. Add in tofu cubes, and give a gentle stir. Cook on high for 3-4 hours or low for 6-7 hours.

2. Before you are ready to serve, stir in the frozen peas and allow to cook uncovered for 5-10 more minutes. Serve with as is with a side of naan bread, or with brown rice or quinoa. If you are not vegan, I suggest serving with yogurt! Garnish with cilantro before serving. Serves 4-6.

Garam masala is a spice blend that can be found at most grocery stores in the spice section.

*Feel free to sub cubed sweet potatoes or cubed butternut squash for the gold potatoes.

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Vegan Slow Cooker Tofu Tikka Masala | Ambitious Kitchen

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Oh hi friends! How was your weekend? This weekend was the first one I've spent at home in Chicago in quite some time. Since summer, It feels like I traveled nearly every week, which I'm not complaining about because I LOVE to travel; however, the downside of being gone so much is that I have less time to spend cooking.

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For a fresh spin on Mexican, try these stellar vegetarian tacos.

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Nutritional Information (per serving): Calories about 350; Protein 7g; Carbohydrate 36g; Total Fat 21g; Saturated Fat 2g; Dietary Fiber 11g; Sodium 445mg

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For a fresh spin on Mexican, try these stellar vegetarian tacos. Advertisement - Continue Reading Below Nutritional Information (per serving): Calories about 350; Protein 7g; Carbohydrate 36g; Total Fat 21g; Saturated Fat 2g; Dietary Fiber 11g; Sodium 445mg

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Tahini-Lemon Quinoa with Asparagus Ribbons

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Tahini-Lemon Quinoa with Asparagus Ribbons

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We officially declare shaved asparagus ribbons as the new zoodles.

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Nutritional information (per serving): About 525 calories, 24 g fat (3 g saturated), 20 g protein, 315 mg sodium, 64 g carb, 13 g fiber

What you'll need: vegetable peeler ($9, amazon.com)

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tahini lemon quinoa with asparagus ribbons recipe

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Tahini-Lemon Quinoa with Asparagus Ribbons

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We officially declare shaved asparagus ribbons as the new zoodles. Advertisement - Continue Reading Below Nutritional information (per serving): About 525 calories, 24 g fat (3 g saturated), 20 g protein, 315 mg sodium, 64 g carb, 13 g fiber What you'll need: vegetable peeler ($9, amazon.com)

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You know dinner was good when you want to eat it for breakfast. Speaking of, it's 10 am and I'm writing with a happy belly.

This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. It's warm, comforting, and perfect for cool days. It's a little rich, too, but so full of vegetables that it doesn't feel too indulgent.

I've been meaning to try a red Thai curry based on my green curry for a while now, and I'm so glad I finally did. It might be the best curry I've ever had, restaurant versions included! Yeah, I said it.

Bonus? You should be able to find everything you need for this simple curry at a well-stocked grocery store.

Watch How to Make Thai Red Curry

Thai Red Curry Tips

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic.

Choose full-fat coconut milk for its richness (you won't regret it!).

Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian. You can make your own if you're so inclined, though.

Feel free to change up the vegetables, as long as you slice them so they're all pretty small and about the same size. You could try broccoli, cauliflower, mushrooms, diced butternut or sweet potato (which will probably require a longer cooking time), sliced zucchini and/or yellow squash.

Please let me know how this recipe turns out for you in the comments. I love to hear from you.

If you enjoy this hearty dinner recipe, be sure to check out my cookbook for more!

Print

Thai Red Curry with Vegetables

Author: Cookie and Kate

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 minutes

Yield: 4 servings

Category: Entree

Method: Stovetop

Cuisine: Thai

★ ★ ★ ★ ★

4.8 from 340 reviews

This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier, too. Feel free to change up the vegetables (you'll need about 3 cups total) and skip the kale if you want a more traditional Thai curry. This recipe is vegetarian, vegan and gluten free for all to enjoy. Recipe yields 4 servings.

Ingredients

1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed

1 tablespoon coconut oil or olive oil

1 small white onion, chopped (about 1 cup)

Pinch of salt, more to taste

1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)

2 cloves garlic, pressed or minced

1 red bell pepper, sliced into thin 2-inch long strips

1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips

3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)

2 tablespoons Thai red curry paste*

1 can (14 ounces) regular coconut milk**

½ cup water

1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety

1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar

1 tablespoon tamari or soy sauce***

2 teaspoons rice vinegar or fresh lime juice

Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

Instructions

1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.

2. To make the curry, warm a large skillet with deep sides over medium heat. Once it's hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.

3. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

4. Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.

5. Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

Notes

Recipe adapted from my Thai green curry recipe.
*Red Thai curry paste: Look for it in the Asian section of the grocery store. I like Thai Kitchen brand, which is vegetarian. Not all brands are (they can contain fish sauce and/or shrimp paste).
**Coconut milk: For rich and creamy curry, you need to use regular (not light/reduced fat) coconut milk that contains guar gum. My favorite is Native Forest Classic. The varieties without guar gum (which are becoming more widely available) aren't nearly as creamy, even though their fat content is the same.
***Make it gluten free: Be sure to use gluten-free tamari instead of regular soy sauce.
If you want to add tofu: I'd suggest baking it first and adding it with the coconut milk in step 4. If you add raw tofu, it will soak up too much of the liquid, and baking it greatly improves the texture, anyway.
Update 8/10/2016: I tweaked this recipe a tiny bit to make it richer and more flavorful (decreased water from ¾ cup to ½ cup, and increased tamari to 1 tablespoon and vinegar to 2 teaspoons). I also updated the post with better photos!
If you love this recipe: Be sure to check out my other Thai-inspired recipes here! Don't miss the Thai pineapple fried rice.

▸ Nutrition Information

&rtrif; Categories &rtrif; Ingredients Asian, bell peppers, carrots, coconut milk, curry, kale, rice dairy free, easy weeknight dinners, egg free, fall, favorites, gluten free, main dishes, nut free, pack for lunch, recipes, soups and stews, spring, Thai, tomato free, vegan, winter

The Very Best Granola.

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Thai Red Curry Recipe with Vegetables - Cookie and Kate

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You know dinner was good when you want to eat it for breakfast. Speaking of, it's 10 am and I'm writing with a happy belly. This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. It's warm, comforting, and perfect for cool days.

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Spicy Sweet Potato and Green Rice Burrito Bowl

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Spicy Sweet Potato and Green Rice Burrito Bowl

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Cookie and Kate are finally back in the kitchen. I still wasn't feeling in the mood up until a couple of nights ago, when I spent a few hours cleaning out the cabinets and the refrigerator. Turns out, everyday cooking doesn't need to involve avalanches of dried pasta. Organization is key.

The past few weeks of kitchen avoidance have been heavy with introspection. I want to say that I've come out on the other side with clarity and a renewed zest for life. (Every sad story needs a happy ending, right?) The truth is, I'm still just one sappy coffee shop love song away from another fit of tearful existential despair.

It'll pass. In the meantime, I'm treating myself right with these burrito bowls. Caramelized sweet potatoes, seasoned black beans and cilantro-spinach brown rice combine in one bowl for a cozy vegan dinner. Oven-toasted pumpkin seeds, avocado and salsa verde make it totally irresistible.

More reasons to love this dish? You'll have enough time while the sweet potatoes and rice cook to clean the kitchen before dinner's ready. Oh, and these bowls reheat well for lunch, too. Burrito bowls for the win!

Please don't be intimidated by the length of the recipe-it's pretty basic stuff. All you do is blend up the green rice seasonings and toast the rice before cooking it as usual. Roast some sweet potatoes, toast some seeds and warm some beans. Then you arrange it all in a bowl and make it look pretty. Or not. I assure you that my leftovers won't look as pretty as shown here.

If you're craving more spicy sweet potato recipes after this, check out my sweet potato burritos and tacos. Leftover green rice would be great in my kale and avocado burrito bowl, too. Lastly, don't miss the burrito bowl recipe and sweet potato enchiladas in my cookbook!

Le Creuset 3 1/2-Quart Cast Iron French Oven
Wusthof 7-Inch Santoku Knife
Blendtec blender
▸ For more of my favorite cooking tools, shop my healthy kitchen!

Print

Spicy Sweet Potato and Green Rice Burrito Bowls

Author: Cookie and Kate

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hour 5 minutes

Yield: 4 servings

Category: Main

Cuisine: Mexican

★ ★ ★ ★ ★

4.9 from 133 reviews

Healthy burrito bowls made with roasted sweet potato, green rice and black beans! This delicious, vegan dinner reheats well for lunch. Recipe yields 4 servings.

Ingredients

Green rice

3 tablespoons extra-virgin olive oil

1 ½ cups long grain brown rice

3 cups vegetable broth

1 ½ cup baby spinach, lightly packed

½ cup cilantro (mostly leaves, stems are ok), lightly packed

1 jalapeño or serrano pepper, seeded, membranes removed and roughly chopped

1 medium shallot, peeled and roughly chopped

1 garlic clove, peeled, roughly chopped

¼ teaspoon salt, more to taste

Sweet potatoes

2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks

2 tablespoons olive oil

½ teaspoon smoked paprika

¼ teaspoon sea salt

Seasoned black beans

2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid

2 teaspoons ground cumin

½ teaspoon chili powder

1 teaspoon sherry vinegar or lime juice

Sea salt and freshly ground black pepper, to taste

Additional garnishes

¼ cup pepitas (green pumpkin seeds)

¼ teaspoon olive oil

1 avocado, pitted and sliced

Jarred mild salsa verde

Chopped cilantro

Crumbled feta (optional, not vegan)

Instructions

1. Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet and one smaller sheet with parchment paper. Place the spinach, cilantro, jalapeño, shallot, garlic, salt and ½ cup of the vegetable broth in a food processor or blender. Blend until smooth.

2. Heat the oil in a heavy-bottomed pot over medium heat until shimmering. Add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. This happens quickly! When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.

3. When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, 35 to 40 minutes.

4. While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.

5. Meanwhile, transfer the beans and their cooking liquid (don't drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you're ready to serve.

6. Once the rice is done cooking, remove the pot from heat. Uncover the pot and place a clean tea towel over the pot, then recover. The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don't have a clean towel, you can skip this step, just cover normally.) Let sit for 10 minutes.

7. Once the sweet potatoes are done cooking, toss the pepitas with ¼ teaspoon olive oil and a sprinkle of salt on the small baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they're turning lightly golden and making little popping noises. Set aside to cool.

8. Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the vinegar and season to taste with salt and pepper.

9. Assemble your bowls: First add green rice, then use a slotted spoon or fork to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado to each bowl. Sprinkle with toasted pepitas and cilantro and optional feta. Serve with salsa verde on the side.

Notes

Green rice adapted from Simply Recipes. Burrito bowls inspired by my sweet potato and black bean tacos.
Change it up: I think butternut squash would be great in place of the sweet potato! You could also substitute another grain for the rice, although you'll need to adjust the cooking method and amount of liquid for said grain.

▸ Nutrition Information

&rtrif; Categories &rtrif; Ingredients dairy free, avocado, black beans, burritos, cilantro, pepitas, rice, sweet potatoes easy weeknight dinners, egg free, fall, favorites, gluten free, main dishes, Mexican, nut free, pack for lunch, soy free, Super Bowl, vegan, winter

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Sweet Potato and Green Rice Burrito Bowls - Cookie and Kate

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Cookie and Kate are finally back in the kitchen. I still wasn't feeling in the mood up until a couple of nights ago, when I spent a few hours cleaning out the cabinets and the refrigerator. Turns out, everyday cooking doesn't need to involve avalanches of dried pasta. Organization is key.

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Spicy Thai Peanut Sauce over Sweet Potatoes and Rice

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Spicy Thai Peanut Sauce over Sweet Potatoes and Rice

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Please tell me that I am not the only girl who leaves her keys in the door. Or loses her car in parking lots. Or drops her wallet on the sidewalk. Distracted is my middle name, but committing all three of those mistakes over the past few weeks is a personal record.

I suppose I have to tell you the stories now, don't I? I'll start with the best one. A couple of weeks ago, I took Cookie outside before dragging myself to bed. I was exhausted-apparently so exhausted that I left my keys in my door when I shut it behind me. Dumb, right? The next morning, I woke up and searched around for my keys. I couldn't find them in any of the normal spots. It finally occurred to me to check the door. Aha! Keys. Relief.

Then I walked down the front steps, looked over to my left, and saw my car. My car was parked in front of the fire hydrant with a white ticket flapping underneath the window wiper. That's not where I parked my car, you guys. I walked over to my car with trepidation and peered through the windows.

Everything inside my car seemed to be in order. Not a serial killer in sight. I got in and noticed that the seat had been scooted back a few inches. All I know about the thief (borrower?) is that he's a few inches taller than me, drives a manual transmission and has an iPhone, apparently, since he took my cord with him. That leaves a lot of suspects.

I'm still wondering what that stranger did in my car. Maybe he just wanted to cruise around the neighborhood. Maybe he ran out of beer and decided to drive over to the gas station. Maybe he intended to steal it, but quickly realized that stealing my beat-up car was a waste of time and brought it back. Maybe he dropped off some drugs. Let's hope not. I just wish he'd dropped off the stuff in my trunk at Goodwill while he was at it.

The other stories aren't so exciting. I was thirty minutes late to Bev's baby shower ( she's having twins!) because I lost my car on The Plaza. Then my wallet fell out of my grandmother's little black purse in between Sur la Table and the corner. Thankfully, a good samaritan found the wallet and brought it to customer service, which is what I would have done for him. All said and done, I've really lucked out in all of these situations. I have a sixty dollar ticket to pay but that's not the worst that could have happened.

Sometimes I wish I had someone around to catch my silly mistakes in real time. I make a lot of them. I do have you all, though. You let me know when I list garlic twice in a recipe, or when there's a little too much pumpkin in my pancakes. You leave feedback for me in the comments section and tweet/instagram/email me photos of the recipes you've made at home, which makes me super happy. Even if I don't respond right away, know that I'm listening and glad you're here.

This recipe, for example, was inspired by a convincing comment left on my sweet potato fries recipe. Carla said, "These are wonderful and are even more unbelievable with THAI SPICY PEANUT SAUCE. Sorry to yell, but these two things were born for each other. Ketchup, honey, mayo based sauces do not do them justice."

She sounded like she was onto something, so I grabbed a bottle of San-J Thai peanut sauce at the store and roasted up to sweet potato fries. She was indeed onto something. I did my best to recreate San-J's version based on the ingredient list and made it a full meal by adding jasmine rice, red bell pepper, cilantro and chives. Thanks, Carla!

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Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice

Author: Cookie and Kate

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 minutes

Yield: 4

Category: Main

Cuisine: Thai

Bold and spicy Thai peanut sauce drizzled over roasted sweet potatoes and bell peppers on a bed of rice. The sauce would also be great on stir-fries and salads, or as a dip for raw vegetables. This is a healthy vegetarian, vegan and gluten-free recipe.

Ingredients

Spicy Thai Peanut Sauce

½ cup creamy peanut butter

¼ cup reduced-sodium tamari or soy sauce

3 tablespoons apple cider vinegar

2 tablespoons honey or maple syrup

1 teaspoon grated fresh ginger

2 cloves garlic, pressed

¼ teaspoon red pepper flakes

2 tablespoons water

Roasted vegetables

2 sweet potatoes, peeled and sliced into 1 inch long, ½ inch wide chunks

1 red bell pepper, cored, deseeded, and sliced into bite-sized strips

about 2 tablespoons coconut oil (or olive oil)

¼ teaspoon cumin powder

Sea salt, to taste

Rice and garnishes

1 ¼ cup jasmine brown rice (or any variety of long-grain brown rice)

2 to 3 green onions/chives, sliced into thin rounds (green and white parts)

Handful cilantro, torn

Handful peanuts, crushed

Sriracha/rooster sauce on the side (optional)

Instructions

1. Prep: Bring a large pot of water to boil. Preheat the oven to 425 degrees Fahrenheit with a rack in the middle and another rack near the top.

2. Roast the vegetables: On a large, rimmed baking sheet, toss the sweet potato with a generous tablespoon of coconut oil, the cumin and a sprinkle of salt. Arrange them in a single layer, and set aside.

3. On a separate, smaller baking sheet, toss the bell pepper with about 1 teaspoon of coconut oil and a sprinkle of salt. Toss until lightly coated, and arrange them in a single layer.

4. Roast the sweet potatoes on the middle rack for about 35 minutes, tossing halfway, and roast the peppers on the top rack for about 20 minutes, tossing halfway. The vegetables will be tender and caramelized on the edges when they are ready.

5. In the meantime, cook the rice: Once the water is boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam that way for 10 minutes. Remove the lid, fluff the rice with a fork and season with salt to taste.

6. Make the sauce: In a bowl, whisk together the sauce ingredients. If the sauce is too thick or too spicy, whisk in a little more water.

7. Serve: In bowls, divide the rice and roasted vegetables. Drizzle each bowl generously with sauce, and top with a sprinkle of green onions, cilantro and peanuts.

Notes

Storage suggestions: Leftover sauce should keep well, refrigerated and covered, for a couple of weeks. Wake up the flavors with a little bit of apple cider vinegar or tamari if necessary.

Make it gluten free: Tamari is a Japanese soy sauce that has a great flavor and is gluten free, unlike most other soy sauces. I like the San-J brand.
Make it vegan: Use maple syrup instead of honey for vegan sauce.
Other recipes you might like: my summer rolls with spicy peanut sauce, peanut soba noodle bowl and Thai green curry. Jeanine is also on a peanut sauce kick with peanut noodles and salad wraps.

▸ Nutrition Information

&rtrif; Categories &rtrif; Ingredients Asian, bell peppers, ginger, peanut butter, peanuts, rice, sweet potatoes, tamari budget friendly, dairy free, easy weeknight dinners, egg free, fall, gluten free, main dishes, recipes, Thai, tomato free, vegan

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Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice - Cookie and Kate

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Please tell me that I am not the only girl who leaves her keys in the door. Or loses her car in parking lots. Or drops her wallet on the sidewalk. Distracted is my middle name, but committing all three of those mistakes over the past few weeks is a personal record.

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Kale, Black Bean, and Avocado Burrito Bowl

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Kale, Black Bean, and Avocado Burrito Bowl

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Last week, Cookie and I zoomed up to Minneapolis to visit a friend. It was a long drive, long enough to justify lots of seat squirming as all the hills and trees started looking the same, but we made it there and we made it back. In between, we explored the city with my college roommate/tour guide. She took me to all the cool places to eat and drink, and shop, and hike and bike. She introduced me to the Minnesota delicacy known as fried cheese curds. (Cheese and beer at midnight is hard to beat, am I right?) It was a wonderful extended weekend and I didn't want to come back home to a mountain of laundry and unanswered emails.

I composed this burrito bowl in my head on the drive home, somewhere between my stop at Ikea (first time!) and Iowa. I was feeling a little off balance after all the eating, drinking and shopping. I wanted a hearty meal with greens, one that would keep well so I could eat leftovers for a few days as I got caught up on work. I wanted something economical and practical, yet so tasty that I could forget about all of those factors and enjoy every bite. Mission accomplished!

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Kale, Black Bean and Avocado Burrito Bowl

Author: Cookie and Kate

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 minutes

Yield: 4

Category: Entree

Cuisine: Mexican

A fresh burrito bowl with super flavorful components-lime marinated kale, seasoned black beans, brown rice and avocado salsa verde. This recipe is both gluten free and vegan.

Ingredients

Brown rice

1 cup brown rice, rinsed (short grain/arborio or long grain/basmati recommended)

¼ teaspoon salt

Lime marinated kale

1 bunch curly kale, ribs removed and chopped into small, bite-sized pieces

¼ cup lime juice

2 tablespoons olive oil

½ jalapeño, seeded and finely chopped

½ teaspoon cumin

¼ teaspoon salt

Avocado salsa verde

1 avocado, pitted and sliced into big chunks

½ cup mild salsa verde (any good green salsa will do)

½ cup fresh cilantro leaves (a few stems are ok)

2 tablespoons lime juice

Seasoned black beans

2 cans black beans, rinsed and drained (or 4 cups cooked black beans)

1 shallot, finely chopped (or ⅓ cup chopped red onion)

3 cloves garlic, pressed or minced

¼ teaspoon chili powder

¼ teaspoon cayenne pepper (optional)

Garnish

Cherry tomatoes, sliced into thin rounds

Hot sauce (optional)

Instructions

1. Cook the rice: Bring a big pot of water to a boil, dump in rinsed brown rice and boil, uncovered, for 30 minutes. Turn off the heat, drain the rice and return it to the pot. Cover and let the rice steam in the pot for 10 minutes, then fluff the rice with a fork and season with ¼ teaspoon salt, or more to taste.

2. Make the kale salad: Whisk together the lime juice, olive oil, chopped jalapeño, cumin and salt. Toss the chopped kale with the lime marinade in a mixing bowl.

3. Make the avocado salsa verde: In a food processor or blender, combine the avocado chunks, salsa verde, cilantro and lime juice and blend well.

4. Warm the beans: In a saucepan, warm 1 tablespoon olive oil over medium-low heat. Sauté the shallot and garlic until fragrant, then add the beans, chili powder and cayenne pepper. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.

5. To serve, spoon generous portions of rice, beans and kale salad into a bowl along with a couple spoonfuls of avocado salsa verde. Garnish with chopped cherry tomatoes.

Notes
Recipe inspired by Not Without Salt's jalapeño and lime marinated kale tostada. Rice cooking method adapted from Saveur's perfect brown rice recipe.
Leftovers? Each component of this recipe keeps well in the refrigerator. For leftovers, just reheat the beans and rice and serve alongside marinated kale and salsa verde. To make sure the salsa verde stays bright green, store it in a bowl with plastic wrap pressed against the sauce.

If you love this recipe: Don't miss my simple kale and black bean burritos.

▸ Nutrition Information

P.s. If you're as obsessed with this avocado sauce as I am, you'll also enjoy my sweet potato burritos, summer squash tacos and portobello and poblano fajitas.

&rtrif; Categories &rtrif; Ingredients budget friendly, avocado, black beans, burritos, cilantro, jalapeños, kale, kale salad, rice, tomatoes dairy free, egg free, fall, favorites, gluten free, main dishes, Mexican, nut free, recipes, soy free, spring, summer, vegan, winter

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Kale, Black Bean & Avocado Burrito Bowl - Cookie and Kate

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Last week, Cookie and I zoomed up to Minneapolis to visit a friend. It was a long drive, long enough to justify lots of seat squirming as all the hills and trees started looking the same, but we made it there and we made it back.

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I don't think I could ever live in Seattle. Every time the sky goes gray, I want to curl up on the couch with this sweet thing and stare out the window. And daydream. Daydream about writing a book titled Rain: Killing Productivity Since the Beginning of Time. (A true story.) See, this is why I wouldn't get anything done in rainy Seattle. The drips and drops hitting the roof always lull me into la-la land.

Let's talk about this soba dish before I succumb to the couch. It is pretty fantastic and green, just like the fledgling leaves sprouting from the trees outside. It contains more produce than noodles, which keeps it fresh and light.

This dish is simple to make once you have the vegetables prepared and the dressing whisked up. Just bring two pots of water to boil: one for the noodles, and another for the edamame and snap peas, which you'll cook briefly before draining. Then you just toss in the rest!

In an attempt to make this website a better resource to you all, I've decided to formalize my recipe notes. Check out the end of the recipe for details on how to store leftovers, how to make the recipe gluten free/vegan, and so forth.

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Sugar Snap Pea and Carrot Soba Noodles

Author: Cookie and Kate

Prep Time: 25 mins

Cook Time: 5 mins

Total Time: 30 minutes

Yield: 6

Category: Main

Cuisine: Asian

A healthy, vibrant soba noodle recipe full of fresh springtime produce. Feel free to trade in other seasonal vegetables for the sugar snap peas, like chopped bell pepper. This recipe yields about six servings and the leftovers don't keep particularly well, so halve the ingredients if you're not serving a crowd.

Ingredients

Soba

6 ounces soba noodles or spaghetti noodles of choice

2 cups frozen organic edamame

10 ounces (about 3 cups) sugar snap peas or snow peas

6 medium-sized carrots, peeled

½ cup chopped fresh cilantro (about 2 handfuls)

¼ cup sesame seeds

Ginger-sesame sauce

¼ cup reduced-sodium tamari or soy sauce

2 tablespoons quality peanut oil or extra-virgin olive oil

1 small lime, juiced

1 tablespoon toasted sesame oil

1 tablespoon honey or agave nectar

1 tablespoon white miso*

2 teaspoons freshly grated ginger

1 teaspoon chili garlic sauce or sriracha

Instructions

1. To prepare the vegetables: Use a chef's knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.

2. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.

3. Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.

4. Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain.

5. Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.

Notes

*I used Miso Master brand's reduced-sodium sweet white miso. It's in the refrigerated section near the tofu. Omit if you can't find it, but it provides a nice boost of flavor.
Make it vegan: Sub agave nectar for the honey.
Make it gluten free: Buy certified gluten-free, all buckwheat soba noodles (or gluten-free spaghetti) and use tamari instead of regular soy sauce. Make sure your miso is gluten free, if using.
Storage suggestions: This dish keeps decently well, covered and refrigerated, for a couple of days, BUT here's a better way, courtesy of Janet: make a batch, store the salad and dressing separately until ready to eat, and then grab one or two portions and add some dressing. Either way, you can serve leftovers chilled or gently rewarmed. Wake up leftovers with a dash of additional tamari or lime juice and fresh cilantro leaves.
Change it up: Feel free to substitute other seasonal produce for the sugar snap peas, or skip them altogether for less prep work. Chopped, raw bell pepper would be a nice addition this summer.
Recommended equipment: This julienne peeler is a fun tool that turns carrots (and zucchini and cucumbers) into thin vegetable noodles.
If you love this recipe: I have more soba noodle recipes over here!

▸ Nutrition Information

&rtrif; Categories &rtrif; Ingredients Asian, carrots, cilantro, edamame, ginger, miso, pasta, sesame, soba noodles, sugar snap peas, tamari dairy free, easy weeknight dinners, egg free, main dishes, pack for lunch, recipes, salads, spring, tomato free, vegan

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Sugar Snap Pea and Carrot Soba Noodles - Cookie and Kate

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I don't think I could ever live in Seattle. Every time the sky goes gray, I want to curl up on the couch with this sweet thing and stare out the window. And daydream. Daydream about writing a book titled Rain: Killing Productivity Since the Beginning of Time. (A true story.)

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Did you know that this seven-year-old vegetarian food blog did not have a macaroni and cheese recipe until today? It's true. I've failed you on the mac and cheese front, but I'm making it up to you with this vegan (I repeat: dairy free) mac and cheese recipe. From one cheese lover to another, I'm here to tell you that this mac and "cheese" is remarkably cheese-like and absolutely delicious.

I've been slowly working on this mac and cheese since I published my vegan queso recipe two months ago. The first time, I tried to use pasta cooking water instead of my queso's secret ingredient (grated potato), and it was just ok. Then, I went back to the potato, which makes this cashew-based queso super silky and creamy.

Nutritional yeast is key in both recipes. It offers some cheesy flavor and color. Frontier Co-Op just started offering it in smaller bottles, and after using it in this recipe, I really believe their product is superior. It has less funk than the regular store-bought brand, so if you haven't enjoyed nutritional yeast in the past, please give it a shot.

I kept tweaking the amounts and spices until we had just the right amount of sauce for one-half pound of pasta. I've finally nailed it. I couldn't help but incorporate some broccoli for some extra flavor, color and health benefits. Vegans, dairy-free friends, and cheese lovers who crave a more redeeming mac and cheese recipe from time to time, this recipe is for you.

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Vegan Mac and Cheese

Author: Cookie and Kate

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 servings

Category: Pasta

Ingredients

8 ounces whole-grain macaroni elbows

1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*

1 ½ tablespoons avocado oil or extra-virgin olive oil

1 small yellow onion, chopped (about 1 ½ cups)

1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic

3 cloves garlic, pressed or minced

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dry mustard powder

½ teaspoon fine sea salt, more to taste

Small pinch of Frontier Co-Op red pepper flakes

⅔ cup raw cashews**

1 cup water, more as necessary

¼ cup Frontier Co-Op nutritional yeast

2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste

Instructions

1. Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.

2. Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.

3. Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.

4. Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.

5. Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won't blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.

6. Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.

7. Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.

Notes
Recipe adapted from my vegan queso.
Make it gluten free: Simply use your favorite gluten-free noodles.

*On broccoli: You can omit the broccoli altogether, or replace it with finely chopped kale or peas (about 1 ½ cups). If you omit it, you might not need to use all of the sauce.

**Raw cashew notes: Most recipes like this suggest soaking the cashews for 4 hours in advance to make them easier to blend and to digest. I honestly never soak mine since I have a powerful Vitamix that blends them right up. The cashews in this recipe are cooked in hot liquid, so they're softer and even easier to blend. However, if you don't have a great blender or if you're concerned about the digestibility factor, go ahead and soak them in advance.

▸ Nutrition Information

This post was created in partnership with Frontier Co-op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

&rtrif; Categories &rtrif; Ingredients Christmas, broccoli, cashews, pasta, potatoes dairy free, egg free, fall, favorites, gluten free, Italian, main dishes, recipes, soy free, spring, Thanksgiving, tomato free, vegan, winter

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Vegan Mac and Cheese Recipe - Cookie and Kate

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Did you know that this seven-year-old vegetarian food blog did not have a macaroni and cheese recipe until today? It's true. I've failed you on the mac and cheese front, but I'm making it up to you with this vegan (I repeat: dairy free) mac and cheese recipe.

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Coconut rice is my new favorite thing thanks to this!!!

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This coconut jasmine rice with sesame tofu is the perfect Asian-inspired buddha bowl! It's loaded with edamame, pickled cabbage, and fresh vegetables, all on top of delicious coconut-infused rice!

I recently saw an episode of a show called 'mind of a chef' on Netflix that was all about rice. While I already knew we have many kinds of rice, (white rice, brown rice, sushi rice...etc.) I did not know the extent of complex and unique each type of rice is. It was honestly just fascinating!

After watching it I suddenly became more aware of my textures and flavours in different types of rice. Basmati rice, sushi rice, and jasmine rice are all white rice, but totally different! I think one of my favourites is jasmine rice.

This type of rice is native to Thailand and has a sweet and almost popcorn-like smell when you cook it. I find it goes particularity well with coconut milk! The coconut jasmine rice in this dish is slightly sweet & salty, and oh so creamy!

This recipe for coconut Jasmin rice with sesame tofu is one my favourite go-to Asian dishes. It's such a comforting and wholesome dish while using fresh and natural ingredients.

The beauty of this bowl is you can top it off with any veggies of your choice! I personally love this with pickled vegetables, avocado, and edamame beans.

Coconut jasmine rice with sesame tofu

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Coconut jasmine rice with sesame tofu - Choosingchia

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This coconut jasmine rice with sesame tofu is the perfect Asian-inspired buddha bowl! It's loaded with edamame, pickled cabbage, and fresh vegetables, all on top of delicious coconut-infused rice! I recently saw an episode of a show called 'mind of a chef' on Netflix that was all about rice.

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https://smittenkitchen.com/2016/09/indian-spiced-cauliflower-soup/

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Recipes

It's not even October yet and my friends were already expressing pumpkin spice fatigue yesterday. I have just the antidote: ginger, turmeric, cumin, coriander, fennel, some lime juice, and a chile. Who's in?

I have only one cauliflower soup recipe on this site - I shared it over 10 years ago. It's so good and so simple, no updates have been warranted. But flipping my way through Madhur Jaffrey's Vegetarian India for ways to sate my steadfast Indian cravings, I knew this would be the next addition to the category. A close cousin to these potatoes and cauliflower (aloo gobi) but formatted as a soup, this is my favorite kind, one that doesn't expect you to have a quart of homemade or boxed stock at the ready, the kind that trusts it is intensely seasoned enough that just water will stretch the flavors into a full soup. More of these, please. ( Here's another, by the way.)

As for meal strategies, well, this is so typical of me and almost exactly how I roll (except rolling would imply some kind of master plan, and nope, not that either) but I decided I was going to make two things for dinner yesterday, this soup and another even more fall-ish roasted vegetable dish with Indian spices. I made the soup first because it reheats the best and then I didn't want to cook anymore because why cook two or more things when you can cook one? In the Tomato Rasam Soup in the same chapter, Jaffrey mentions that she likes occasionally likes to serve it with a dollop of plain rice in the center and this was my "a-ha!" moment. A swirl of plain basmati rice, a few toasted wedges of naan and a totally optional swirl of yogurt or cream - plus some cucumber spears on the side, somewhat in the spiced style in the book because I couldn't resist - and suddenly our soup starter was more of a stew and this is pretty much what counts for dinner around here. A really, really good one.

Thank you: I hadn't in the least expected such a warm outpouring on my last post. It means everything. I'm carefully reading my way through all of the comments and responding to questions. I love all of your stories.

This Friday afternoon, 9/30: To celebrate 10 years and for a long-overdue catch-up, I want to hang out on Snapchat (@smittenkitchen) and have a Q&A. Snap me all your questions you have and I'll do my best to answer them before my kids find me and demand food/attention. I am so sorry to have to do this, but I am under the weather and need to reschedule in a couple weeks, will announce soon. :(

Next Tuesday, 10/4, 6:30 pm: As part of the Food Book Fair, I'll be chatting with Molly Yeh ( My Name Is Yeh) about her first cookbook, Molly On The Range at the new West Elm in Dumbo. [ This is a ticketed event. Details here.]

Every week: Every Monday morning, just when most of us are groaning our way back into the weekday grind, I send out a newsletter full of seasonal meal ideas and archive favorites, plus links from around the web and a round-up of anything you might have missed that week. I would never, ever torment us with one of those pop-up sign-up forms - I keep it instead in the sidebar (on desktop; bottom of the page on tablet and mobile) and everything and anything you'd need to know is on this page. Sounds good? See you next Monday!

Previously

One year ago: The Perfect Manhattan
Two years ago: Latke Waffles
Three years ago: Frico Grilled Cheese Sandwiches
Four years ago: Crackly Banana Bread
Five years ago: Apple and Honey Challah
Six years ago: Beef Chili with Sour Cream and Cheddar Biscuits
Seven years ago: Date Spice Loaf
Eight years ago: Black and White Cookies and Summer's Last Hurrah Panzanella
Nine years ago: Spaghetti with Chorizo and Almonds
Ten! years ago: Orange Chocolate Chunk Cake

And for the other side of the world:
Six Months Ago: Eggs in Purgatory, Puttanesca-Style
1.5 Years Ago: Baked Chickpeas with Pita Chips and Yogurt
2.5 Years Ago: Whole-Grain Cinnamon Swirl Bread
3.5 Years Ago: Spinach and Smashed Egg Toast
4.5 Years Ago: Raspberry Coconut Macaroons

Indian-Spiced Cauliflower Soup

See more: Tagged Cauliflower, Best of 2016 Savory Fall, Freezer Friendly, Indian, Photo, Potatoes, Soup, Vegetarian

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Recipes It's not even October yet and my friends were already expressing pumpkin spice fatigue yesterday. I have just the antidote: ginger, turmeric, cumin, coriander, fennel, some lime juice, and a chile. Who's in? I have only one cauliflower soup recipe on this site - I shared it over 10 years ago.

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https://www.loveandlemons.com/mollys-cauliflower-shawarma-tacos/

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Molly’s Cauliflower Shawarma Tacos - Love and Lemons

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These cauliflower tacos are out of this world! Loaded with fresh zhoug, roasted cauliflower, and tahini sauce, they’re a flavorful, healthy vegetarian meal.

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(also please note that I made this without saffron because that is expensive—still delicious!) http://www.greenkitchenstories.com/moroccan-aubergine-chickpea-stew/

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https://smittenkitchen.com/2015/08/takeout-style-sesame-noodles-with-cucumber/

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Recipes

Is there anything more inspiring than a farmer's market at the height of the summer, piled high with funky heirloom tomatoes, eggplants from fairytale to freakishly large, crinkly peppers, bi-color corn as far as the eye can see and stone fruits in every color of the rainbow? Wouldn't this be a great time to cook with all of them? Isn't it almost a moral imperative to fill our systems with as much of summer as we can before it passes and we spend the rest of the seasons pining for its return? Probably, I mean, yes, of course. But cravings are cravings, and what I've really been dreaming about is so-called Chinese food, like, the terrible stuff that comes unceremoniously in white boxes with an embarrassment of chopsticks (because they thought you were ordering for a dozen people, and not just the three of you). I've long accepted that if I don't at least occasionally indulge cravings, they're never going to pass.

The irony of craving unfancy takeout in a sleep-deprived, no-energy-for-cooking period of time that would normally be full of it is not lost on me. If a combination of a few freezer meals plus grandma deliveries of everything from soup to lasagna to pelmeni and vareniki weren't ensuring that we'd never have to order in, I'd probably never want to see a Seamless.com order screen by now. But cold sesame noodles have long been one of my desert island dishes, and at least once or twice a year, nothing else is going to cut it.

My complaint with them is that they can feel quite heavy, especially if you're using a thick sauce on Chinese egg noodles as the base that most restaurants do. As it's still 90-plus muggy degrees almost everyday, I've been obsessed with finding a way to lighten them up for summer. I started by using rice noodles instead, and updated my usual peanut butter-heavy sauce with something thinner in coating and punchier in flavor, with everything from rice vinegar, ginger and chile-garlic paste giving it a lift, using a recipe from Ed Schoenfeld of the awesome Red Farm restaurants and late Chinatown Brasserie as guidance. And then, I just used less of it. Rather than trying to weave threads of julienned vegetables through the noodles, as I have in the past, I nested a medium-sized knot of dressed noodles into the bottom of the bowl, piled half of it with wafer-thin slices of cold (seasonal! local! See? I tried.) cucumber, then showered the whole thing with chopped roasted salted peanuts and a fistful of chopped cilantro, parsley and mint from my garden.

Do I need to tell you what an easy and delicious summer lunch or dinner this can be? How friendly it might be to my too tired or unmotivated to cook brethren, because you can make the sauce, comprised mostly of pantry ingredients, whenever you find 10 minutes of free time and keep it until needed, the noodles are supposed to be cold, and your cucumbers will stay crisp as long as you need them to? No, I do not. But I've never let that stop me before, either.

Cold noodles, previously: Apparently, it's a warm-weather theme at the Smitten Kitchen. Cold Noodles with Miso, Lime and Ginger, Cold Noodles with Peanut-Lime Chicken, Spicy Soba Noodles with Shiitakes, Cellophane Noodle Salad with Roast Pork and my 2008 recipe for Peanut Sesame Noodles (but I like this one better these days)

One year ago: Grilled Peach Splits + News!
Two years ago: Hot Fudge Sundae Cake and Mama Canales-Garcia's Avocado Shrimp Salsa
Three years ago: Zucchini Bread Pancakes (still a favorite) and Zucchini Rice Gratin
Four years ago: Charred Corn Tacos with Zucchini-Radish Slaw
Five years ago: Scalloped Tomatoes with Croutons (we will be making it this week!)
Six years ago: Best Birthday Cake and Arugula Potato and Green Bean Salad
Seven years ago: Salad Olivier and Sauteed Radishes with Sugar Snaps and Dill
Eight years ago: Roseanne Cash's Potato Salad and Quick Potato Pierogi

And for the other side of the world:
Six Months Ago: Key Lime Pie
1.5 Years Ago: Pear and Hazelnut Muffins
2.5 Years Ago: Buttermilk Roast Chicken
3.5 Years Ago: Intensely Chocolate Sables

Takeout-Style Sesame Noodles with Cucumber
Sauce adapted from Ed Schoenfeld, via Sam Sifton

Cold sesame noodles, lightened up for summer. I used wide, flat rice noodles (often sold as rice "sticks" typically used for pad Thai here, but 1/8-inch thick Chinese egg noodles, sold frozen or fresh at Asian markets, are more takeout traditional (but not gluten-free). Chinese sesame paste is made with toasted sesame seeds, while Middle Eastern tahini is usually made with plain, untoasted seeds. I used tahini, because it's what I had on hand, and it works just fine. You can add an extra splash of toasted sesame oil to compensate for any lost toasted sesame flavor, if you wish. Peanut allergies? Just use sesame seed paste entirely here, and toasted sesame seeds for garnish. The flavor will be slightly different, but no less delicious. 2 teaspoons chile-garlic paste is the original recommendation but we just dotted it on the grown-up bowls, so not to scare the heat-averse 5 year-old. Note: while soy sauces are naturally gluten-free, some are brewed using trace amounts of wheat, and if you are gluten-free, it's best to look for a clear gluten-free label before buying one.

Serves 4, generously, and up to double that if served as shown, with lots of cucumber, peanuts and herbs

3/4 pound dried rice noodles (see notes up top)
2 tablespoons toasted sesame oil, plus a splash to loosen noodles
2 tablespoons Chinese sesame paste or tahini (see note up top)
1 tablespoon smooth peanut butter
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
1 tablespoon granulated or brown sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic (from 1 medium-large clove)
Chili-garlic paste, to taste
1/2 pound cucumber, very thinly sliced
1/2 cup roasted salted peanuts, roughly chopped
A handful of chopped fresh herbs, such as mint and cilantro, for garnish

Cook noodles according to package directions and rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking until dressed.

Meanwhile, whisk sesame paste and peanut butter in the bottom of a small bowl, then whisk in soy sauce, rice vinegar, remaining 2 tablespoons sesame oil, sugar, ginger, garlic and chile-garlic paste to taste until smooth. Adjust flavors to taste. It might seem a bit salty from the bowl, but should be just right when tossed with noodles.

Toss sauce with cold noodles.

Place a medium-sized knot of dressed noodles in each bowl, followed by a pile of cucumber. Garnish generously with peanuts and herbs. Serve with extra chile-garlic paste on the side.

See more: Tagged Chinese, Jewish Christmas Cucumber, Gluten-Free, Lunch, Photo, Quick, Summer, Vegetarian, Weeknight Favorite

i know this is an old comment but chili garlic paste usually refers to the stuff made by the same guy/company who makes sriracha. they also make sambal olek which is the chili garlic paste without the garlic. i can get either at my regular grocery store in the small size for about a dollar. it's with the asian ingredients (pantry not refrigerated) and is a clear plastic jar with a green lid. looks like this:

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takeout-style sesame noodles with cucumber

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Recipes Is there anything more inspiring than a farmer's market at the height of the summer, piled high with funky heirloom tomatoes, eggplants from fairytale to freakishly large, crinkly peppers, bi-color corn as far as the eye can see and stone fruits in every color of the rainbow?

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https://food52.com/recipes/56204-baked-tofu-with-coconut-kale

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Baked Tofu with Coconut Kale Recipe on Food52

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In an effort to introduce more tofu into my weekly rotation of meals, I turned to Moosewood Restaurant Simple Suppers , in which I found a recipe for baked tofu, which the authors describe as "the most useful recipe in the book."

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I feel like I have been on a mission to make tofu taste good for almost as long as I have been a vegetarian. Why does tofu have such a bad reputation? I think like many other vegetarian or vegan menu items, it is thrown together as an afterthought (see also: vegetable lasagne and mushroom risotto). If I eat at non-vegetarian establishments, tofu usually arrives at my table either a raw, wobbly bland brick, or greasy, deep-fried and tough. Not good!

Through extensive trial and error, I have discovered that pressing and marinating usual yields the tastiest results, however, I lack the time management skills for this to be feasible option most of the time.

This recipe is my little trick. It does take a little time to cook, but I can potter about the kitchen preparing the rest of my meal as it hangs out in the pan getting tasty. Kirk has also given it the carnivore stamp of approval, so everybody wins!

This entry was posted in Side Dish, Starters & Snacks and tagged honey, tofu.

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Honey Glazed Tofu - Emma's Little Kitchen

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I feel like I have been on a mission to make tofu taste good for almost as long as I have been a vegetarian. Why does tofu have such a bad reputation? I think like many other vegetarian or vegan menu items, it is thrown together as an afterthought (see also: vegetable lasagne and mushroom risotto).

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These balanced tacos offer mild heat and big flavor. Get all your serving ingredients on the table before putting together the tempeh filling-it cooks quickly.

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Not that I need much encouraging, but I've been compiling a good number of older cookbooks - early titles by authors I love, first editions, and such. The intent is to make them available at some point related to Quitokeeto - perhaps not on the site, more likely at the studio so people can pick and choose and browse in person. An example would be a book like this one - Diana Kennedy's Recipes from the Regional Cooks of Mexico published in 1978. It's the sort of title I like to revisit, for inspiration in my own kitchen, but also to understand what was inspiring Diana Kennedy in the 1970s. One of the recipes she highlights is a green corn soup - Sopa Verde de Elote. A soup she describes as "unusual and delicious" from Mi Libro de Cocina, published in San Luis Potosi in 1965. I took a few liberties with the recipe, and have to tell you, the resulting soup is something special. The color is a knockout - bright, vibrant green. And the flavor is surprisingly dynamic beyond the main base ingredients. There is the sweetness of corn and peas off-set by a spike of green chile, a finishing dollop of creme fraiche, and generous squeeze of lime. You get crunch from pepitas, fragrant green citrus notes from a shower of cilantro, and, as a bonus, it's a soup that comes together quite quickly.
HS note: (Defrosted) frozen peas and corn are fine to use here. Also, as I mentioned up above, the original recipe calls for tomatillo in place of the zucchini I used here. It's what I had on hand, and I also figured it would make the recipe more accessible to many of you. If you prefer to give the tomatillo a go, use a few small ones, and remove their outer lantern-like covering. Proceed with them whole in place of the zucchini.
I mention it in the headnotes below, the original recipe calls for tomatillos, which are easy to find at some points in the year, and not so easy at others. I did this version with zucchini, in case tomatillo is trick to come by - which I suspect it is for many of you. Different, but, I'd argue, equally tasty. xo -h

4 tablespoons unsalted butter
1 small-med zucchini, seeded, chopped into 1/4-inch cubes
1/2 white onion, minced
2 cloves garlic, minced
4 cups corn kernels
3 1/2 - 4 1/2 cups water
2/3 cup green peas
a small handful of fresh cilantro, plus more to serve
1 small serrano chile, charred and peeled*
3 large romaine lettuce leaves, or equivalent
2 1/2 - 3 teaspoons fine grain sea salt, or to taste

to serve: toasted pepitas, creme fraiche or salted yogurt, lime wedges, cilantro, chopped roasted serrano

Heat one tablespoon of the butter in a large soup pot, add the zucchini and cook for a few minutes, until soft. Remove from the skillet and blend using a hand blender or standard blender. I like a little texture here, but it is a matter of preference - smooth is also fine.

Wipe out the skillet, heat the remaining 3 tablespoons of butter, and fry the onion and garlic, without browning, until soft. Add the pureed zucchini and cook over high heat for about three minutes, stirring constantly.

Blend the corn kernels in a separate bowl, or blender, with 2 cups of water, peas, cilantro, chile, and lettuce leaves. Really aim to get the mixture very smooth before adding to the zucchini mixture. Cook over medium-high heat for another few minutes, stirring and scraping the bottom of the pan constantly. Add another 1 1/2 cups of water, or more, depending on the consistency you like. Add the salt, plus more to taste, if needed. Serve with lots of the suggested toppings.

*To char the chiles: place whole chiles on a hot skillet or grill, cook, rotating regularly, until blistered and charred on all sides. Transfer to a glass bowl, cover, and let steam for a few minutes. Now the chiles are ready to peel.

Prep time: 10 min - Cook time: 10 min

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There is an wonderful Sopa Verde de Elote (green corn soup) in Diana Kennedy's Recipes from the Regional Cooks of Mexico published in 1978, I used it as inspiration for this variation - sweet corn and peas are off-set by a spike of green chile, a finishing dollop of creme fraiche, and generous squeeze of lime.

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This is another one of my clean-out-the-fridge recipes. Actually, I should rephrase that. This is a take-apart-the-entire-refrigerator, wipe-down-every-surface, throw-away-90% - of-the-condiments-crammed-in-the-door, and- figure -out-how-to-use-up-the-rest recipe. Tonight grilled tempeh was on the menu made with a marinade I cobbled together from a few of my surviving condiments and pantry items - maple syrup, soy sauce, garlic and ground chipotle pepper.

So good, so easy! I've failed too many tempeh attempts to count - part of the reason you never see tempeh recipes here. But not this time. The salty sweet marinade really worked its way into the tempeh. The heat from the grill added a nice touch of caramelization. It worked beautifully alongside the grilled mushroom, served on top of the earthy quinoa.

For those of you looking for variations - this flavorful, salty-sweet marinade would work nicely on tofu as well. The marinade would also make a nice sauce for say, a soba noodle dish, or over pan-fried rice - just keep in mind it is fairly strong. Start with a drizzle and go from there.
For those of you wanting to know what brand of tempeh is in the photo - Turtle Island Organic Five Grain Tempeh. I like it because it has a pleasant neutral flavor that isn't overpowered by other ingredients/seasonings in the tempeh, I like their flax variety as well.

8 ounces tempeh
3 tablespoons soy sauce (I prefer shoyu sauce)
3 tablespoons maple syrup
1 teaspoon rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 teaspoon powdered chipotle (or a couple pinches of cayenne)

optional (version in photo):
1 -2 portobello mushrooms
2 1/2 cups cooked quinoa or brown rice
a handful of blanched green beans

Cut the tempeh diagonally into 4 triangles. If possible, thin those triangles out by slicing each in half horizontally - 8 triangles total. Set the tempeh aside while you make the maple marinade by combining the soy sauce, maple syrup, rice vinegar, garlic, and chipotle powder in a small bowl. Reserve a few tablespoons of the marinade to use later as a drizzle.

Place the pieces of tempeh flat in a large baking dish. Pour the remaining marinade over the tempeh. Make sure the tops and bottoms are coated and marinate for anywhere between 30 minutes and 2 days, flipping occasionally.

Grill the tempeh on a medium hot grill for a few minutes on each side - Brushing all the while with the marinade remaining in the bottom of the baking dish. When the tempeh is a toasted, deep, maple-y, golden brown remove and enjoy on a sandwich, over rice, or however you like. If you want to try the preparation shown in the photo, throw a big portobello mushroom on the grill next to the tempeh, and brush it with some of the leftover marinade as well. When the mushroom and tempeh are done grilling, slice them into thin strips and serve over a bed of warmed quinoa (or rice) and barely-cooked green beans (broccoli might be nice too). I threw in a few (flowering) herbs from my garden for good measure - chives, thyme and oregano - and drizzled with the reserved marinade.

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This is another one of my clean-out-the-fridge recipes. Actually, I should rephrase that. This is a take-apart-the-entire-refrigerator, wipe-down-every-surface, throw-away-90% - of-the-condiments-crammed-in-the-door, and- figure -out-how-to-use-up-the-rest recipe. Tonight grilled tempeh was on the menu made with a marinade I cobbled together from a few of my surviving condiments and pantry items - maple syrup, soy sauce, garlic and ground chipotle pepper.

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Serves 4
Total time: 30 minutes || Active time: 30 minutes

No matter what the stress of the day is, or what the stress of the world is, as long as I have a pot of beans simmering away on the stovetop, I have no worries.

This week I've got a pot of fava. The career of my beans tend to follow a similar trajectory; the first day they're the star of the show, left whole and prominent. Tomorrow they'll take a supporting role in maybe a hummus or a croquette. And then finally I'll throw whatever is left over into a soup, stew or pasta as a minor player.

Fava is a bean's bean - big, meaty, and toothsome. They're epic, really. And so I like to use strong bold flavors when I cook with them. This dish is savory and saucy with lots of garlic, thyme and lemon. I left the mushrooms nice and big, too, so that they can go toe to toe with the fava beans. A sprinkle of breadcrumbs adds a nice toasty flavor and thickens the sauce for maximum delish-ness.

To play up the earthiness, I love to serve this with a wild rice blend (again, something I cook a big pot of and use throughout the week) and grilled tempeh. The tempeh is marinated in basically the same ingredients: lemon, olive oil, garlic and thyme (you can use this recipe as a guide if you like) and then grilled. A roasted veggie like cauliflower or broccoli is perfect here, too.

If you're not quite a bean-soaker yet, you should know that it's really easy! Soak overnight, rinse and add fresh new water, then simply simmer away until they are cooked through (1 to 3 hours depending on the beans.) So even though they may take some time, it takes minimal effort and you hardly have to pay them any mind. I flavor mine with a stick of kombu, but a bay leaf and a little salt works, too.
2 teaspoons olive oil
1 small red onion, cut into thin half moons
3 cloves garlic, minced
1 tablespoon fresh chopped thyme
8 oz cremini mushrooms, sliced in half
2 tablespoons breadcrumbs (plain or seasoned)
2 cups vegetable broth
1/2 teaspoon salt
Juice and zest of 1/2 a lemon
Lots of fresh black pepper
3 cups cooked fava beans (or two 15 oz cans, rinsed and drained) Optional: Slivered green onions for garnish
Preheat a large pan over medium heat. Saute onion in oil with a pinch of salt for 5 to 7 minutes, until slightly browned. Add garlic and thyme, and saute one minute. Add mushrooms and cook to release moisture, about 5 minutes.

Add bread crumbs, toss to coat everything and toast crumbs for 3 to 5 minutes. Add veg broth, black pepper, salt, lemon zest and juice and fava beans. Bring to a boil. Let reduce and thicken, 7 minutes or so. Taste for salt and seasoning and serve, topped with green onions.

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Serves 4 Total time: 30 minutes || Active time: 30 minutes No matter what the stress of the day is, or what the stress of the world is, as long as I have a pot of beans simmering away on the stovetop, I have no worries. This week I've got a pot of fava.

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Charred Broccoli and Tofu-stuffed Avocados with Sweet Lemon Curry Sauce

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Charred Broccoli and Tofu-stuffed Avocados with Sweet Lemon Curry Sauce

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The First Mess // Plant-Based Recipes + Photography by Laura Wright

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I took a little holiday from here and I really hope you don't mind. Two weeks away from this space in the middle of spring-to-summer felt a bit indulgent and lazy until I realized that hey, I was never aiming for an endless conveyer belt of super-pretty-health-fun-wow-tasty-vibes with this site anyway. Almost three years of creating and sharing here, and I think I finally just grasped what the point of it really is.

I've always firmly believed that each person, each entity, is enough as is. We're all pretty miraculous as lives living right here. It might be our work in life to wake up and just realize that one truth, to get to that state of pure feeling and experience-no words or actions necessary, nobody remembers those anyway. Moving forward from that accepted self means not being reduced by some of the more challenging episodes of the everyday, but instead just being and becoming. You do what you can with what knowledge is available to you, and next time? You'll do it better just by virtue of having walked in that beautiful and probably messy path.

It's easy to admire the beauty of something that smacks of completeness, but I've always been more interested in growth and how we get to there as a community, even if the "there" changes and moves along. How we work together and relate to pull ourselves out of a difficult spot or a challenge, I'm into that. I love reading and watching interviews with chefs, master carpenters, explorers, makers of all stripes, and people who just DO THINGS because their stories inevitably weave a rich-as-fuck tapestry of experience and lessons from their surroundings. They took their sense of selves, realized the might, made themselves a student of their community/environment, and in turn uplifted some portion of humanity. The mind that shifts and is able to see differently is something to behold.

So we're always growing together over here. Maybe it's a new kale salad technique, a new spice, some all-too-human recounts of events and feelings felt. I love that we can all interact over something so simple as a possible bite to eat between hello and goodbye, and on the internet to boot. Just great. Today I grilled an avocado and my sense of time and place went a little wild. So delicious! Its natural shape is perfect for a little stuffing of sorts, so I went to work on charring a few more things for that component. Some marinated tofu, pungent broccoli and a sweet lemon and mildly curry-ish sauce for smothering. The curry part was an accident too, the little bag of it selected when I intended to reach for ground cumin. No need to cope with the error because man, it's good. Bright, warming, and lightly sweet. I found the whole dish a little strong/rich in terms of mouthfeel, so the sauce is in there to help along with some diced apricots that weren't quite ripe. Just a touch of pucker to make it work and go pop.

I always feel compelled to dream up some kind of wholesome, feel-good grilled main for y'all this time of year. I know full well that the inclination is just rooted in what I want to eat since we're creeping up on summer, but it's also a bit of a counter to the sauced meat-laden magazine covers everywhere right about now. Surely this can't STILL be feeling like a new thing, right? Eat your vegetables and show 'em what you're made of :) xo

charred broccoli + tofu stuffed avocados with sweet curry lemon sauce
serves: 6
notes: Some cooked grain in this mix would be yummy if you've got some around. Also, swapping tempeh for tofu could be delicious. If you don't want to bother with making the sauce, I think some super classic/classy barbecue sauce would be so, so proper.

charred broccoli, tofu + avocados:
1/4 cup olive oil + extra
1 tbsp dijon or grainy mustard
1 clove of garlic, peeled + sliced (optional!)
2 tbsp chopped chives + blossoms if you've got 'em
big pinch chili flakes
5-6 sprigs of thyme, leaves rough chopped
2 tbsp lemon juice + zest
salt + pepper to taste
ground cumin to taste
1 package of extra firm tofu, cut into 1/2 inch slices
2 stalks of broccoli, stems removed
3 firm, but ripe avocados
1-2 barely ripe apricots

sweet curry lemon sauce:
2 tbsp lemon juice
1 strip of lemon zest
1/2 tbsp dijon OR grainy mustard
1-2 tbsp maple syrup OR agave nectar
1/4 cup diced red onion
fat pinch of mild curry powder
small pinch of ground cumin
splash of filtered water (more or less depending on desired consistency)
salt + pepper
1/2 tsp tamari soy sauce
3 tbsp-1/4 cup olive oil

In a small bowl, whisk together the olive oil, mustard, garlic, chives, chili flakes, thyme, lemon juice, lemon zest, salt, pepper and cumin. Set aside.

Lay the tofu slices in a large dish and cut the broccoli into florets. Add the broccoli to the dish with the tofu slices. Pour the marinade mix over the tofu and broccoli. Cover and refrigerate, allowing to marinate for at least 1/2 and hour.

While the tofu and broccoli is marinating, make the sweet lemon curry sauce. Combine the lemon juice, lemon zest, mustard, maple syrup, red onion, curry powder, cumin powder, water, salt, pepper, tamari, and oil in a blender and blend on high until you have a completely smooth mixture. Check the sauce for seasoning and place in the fridge while you grill

Preheat your grill to high. Cut the avocados in half, and remove all pits. brush the exposed surfaces with oil and season with salt + pepper. Set aside.

Start laying the tofu and broccoli on the grill. Cook until char marks appear on all surfaces, carefully flipping pieces of tofu and broccoli over here and there for even cooking. Remove all tofu and broccoli once it's sufficiently cooked/charred. Place avocado halves on the grill and cook until char marks appear. Remove and place on a serving platter.

Chop up the tofu and broccoli into small pieces and toss together in a medium bowl. Dice up the apricots and add to the bowl as well. Toss with some more chopped chives or chive flowers if you want and spoon into the grilled avocado halves. Finish with drizzles of the sweet lemon curry sauce.

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I took a little holiday from here and I really hope you don't mind. Two weeks away from this space in the middle of spring-to-summer felt a bit indulgent and lazy until I realized that hey, I was never aiming for an endless conveyer belt of super-pretty-health-fun-wow-tasty-vibes with this site anyway.

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Warm Chickpea Salad with Cumin and Garlic

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Warm Chickpea Salad with Cumin and Garlic

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What makes a good lunch? Our readers offer a litany of recurring requests: Let it be easy to make ahead. Let it be interesting, so that I do not get bored. Let it be OK to sit in my backpack, or my car, or my desk all day until I am hungry enough to eat it. Let it be healthy.

Well, I have one magic ingredient that is perhaps the ideal aid to all of these ends: Chickpeas. Toothsome, plump, and full of satisfying protein. Tender and wholesome, easy to transform into a lunch that nourishes.

This salad is one of my favorite ways to turn chickpeas into lunch: Crunchy with tiny cumin seeds, punched up with a pinch of red chili flakes. Cool, crisp cucumber nestles in between the chickpeas, and sun-dried tomatoes lend a savory note. It is totally satisfying and filling - and it just happens to be vegan and gluten-free, too, in case, such things are also on your list of lunch priorities.

But the best part is that it is simple yet vibrant - this salad always wakes me up a little at lunchtime, with its warmth, spice, and all-round tastiness. And it only gets better in the fridge. To me, this is a good lunch - maybe the best.

And a note on cumin, since I've already mentioned chickpeas. I adore using whole cumin in salads like these. Its nutty flavor and crunchy texture add a whole new dimension. I love cumin's history, too; has been used for thousands of years; it features in Indian, Spanish, Mexican, Greek, African, and Middle Eastern cuisines. It has many names - jeera, zeera, ziran. Like other spices there is a host of medicinal claims attached to its use: it can be used as a diuretic, and a stimulant to the appetite and lactation. Some think it relieves the hiccups. It's still used in veterinary medicine.

The thing that I love most about cumin is its warmth. It has this toasty, slightly bitter aroma that fills your mouth with warmth and the taste of something that has been sitting out in the sun all day. It feels like all those years of use and familiarity have bred into modern white cumin a fullness of taste and even of history.

Warm Chickpea Salad with Cumin & Garlic

Heat the olive oil in a heavy skillet (cast iron is nice) over medium heat. When the oil is hot, add the cumin seeds and crushed red pepper and cook over medium heat, stirring constantly, for about one minute or until the seeds are toasted. The cumin will turn slightly darker in color, and smell toasty.

Turn the heat to medium low and add the garlic. Cook, stirringly frequently, for about three minutes or until the garlic is turning golden. Do not let it scorch or turn brown.

Add the drained chickpeas and the chopped tomatoes and turn the heat up to medium high. Cook, stirring frequently, until the chickpeas are warmed through and are shiny with oil. Turn off the heat.

Strip any remaining stems away from the Italian parsley. Finely mince the parsley and the mint and toss this with the chickpeas. Stir the lemon juice and zest into the chickpeas.

Peel the cucumber and cut it in half lengthwise. Scrape out (and discard) the seeds with the tip of a teaspoon or grapefruit spoon. Dice the cucumber into small, 1/2-inch square cubes. Toss the cucumber with the chickpeas. Taste for salt. If necessary, add flaky sea salt to taste.

Refrigerate for at least an hour before eating. This salad is best after it has had a chance to sit overnight in the fridge, letting its spices and juices soak together into more than the sum of its parts. Serve slightly warm or room temperature. Really good at any temperature, actually.

More Chickpea Recipes from The Kitchn

Pictured above, left to right:
* Vegetarian Lunch: Chickpea of the Sea
* Chickpea Casserole with Lemon, Herbs & Shallots
* Slow-Cooker Recipe: Curried Vegetable and Chickpea Stew

More (not pictured above)
* Spicy Chickpea Stew from Herbivoracious
* Spicy Oven-Roasted Chickpeas
* Easy, Tasty Chickpea Curry

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Lunch Recipe: Warm Chickpea Salad with Cumin & Garlic

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What makes a good lunch? Our readers offer a litany of recurring requests: Let it be easy to make ahead. Let it be interesting, so that I do not get bored. Let it be OK to sit in my backpack, or my car, or my desk all day until I am hungry enough to eat it.

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Delicious, flaky, veggie-packed vegan pot pies in less than 1 hour. That's all you need to know.

OK, maybe that's not ALL you need to know. I can't talk that little - you know that much by now.

These pot pies come just in time for extra-chilly winter days. They're warm, rich, comforting, entirely vegan and made completely from scratch. I'm so into these right now.

The filling comes together in one pot in about 20 minutes. While it's simmering away, thickening into liquid gold, make a batch of my Best Damn Vegan Biscuits! Alternatively, top them with pie crust or store bought biscuits. I just like making mine myself because there's truly nothing better.

You'll have leftover biscuits but that just means you can have biscuits with breakfast tomorrow. Is that so bad? (answer: no. No, it's not.)

Total prep time on these guys is about 35 minutes and they bake up in about 15.

I've deemed them the "1-hour vegan pot pie" even though they probably require a little less. But with clean up time included that's probably more accurate. Besides, you'll be super impressed with yourself when they're done in 45 minutes and you feel like a pot pie wizard. You're welcome.

One bite in and I knew these were spot on. They're:

Warm
Flaky
Savory
Thick & creamy
Loaded with veggies
Topped with the perfect, flaky biscuit
Buttery
Soul-warming
& So satisfying

Your cold winter bones are aching for this dish, I can sense it. Enjoy!

10 ingredients or less, Dairy-Free, Dinner, Entree, Fall, Refined Sugar-Free, Savory, Soy-Free, Summer, Vegan

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1-Hour Vegan Pot Pies | Minimalist Baker Recipes

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Delicious, flaky, veggie-packed vegan pot pies in less than 1 hour. That's all you need to know. OK, maybe that's not ALL you need to know. I can't talk that little - you know that much by now. These pot pies come just in time for extra-chilly winter days.

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Yes, ramen that's (undetectably) vegan and totally doable.

Get your soup bowls, friends. It's happening!

While I was doing some freelance work in Kansas last year, John visited Japan and ate his way through Tokyo (jealous much?). One of his favorite dishes was ramen, which he has been on the hunt for stateside ever since.

While several restaurants in Portland offer a great bowl of ramen, most of them are not vegan-friendly. So I wanted to try my hand at this somewhat complicated, soul-warming soup.

Spoiler alert? It turned out to be not that complicated at all!

This 10-ingredient recipe starts with the broth.

Ramen broth can be made many different ways, but to keep mine vegan-friendly I went with vegetable broth infused with ginger, onion, garlic and dried shiitake mushrooms (which you can find at most grocery (and all Asian) stores).

To add more depth and that "umami" flavor, I also added a bit of soy (or tamari) sauce and white miso paste.

The result was magic. Friends, I think I'm in love.

While your broth simmers, prepare any desired toppings.

I went with 10-minute flash "fried" crispy tofu, miso-glazed carrots, and baby bok choy. Green onions also provide a colorful, crunchy finish, while chili garlic sauce adds heat.

I hope you all LOVE this hearty, satisfying, simple ramen soup! Make the broth ahead of time and enjoy individual servings throughout the week, or enjoy all four bowls with family or friends. Either way, you win.

If you do try this recipe, let us know! Leave a comment and rate it - it's so helpful to us and other readers. And don't forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!

Easy Vegan Ramen

10 ingredients or less, Asian-Inspired, Dairy-Free, Dinner, Entree, Fall, Gluten Free, Nut-Free, Refined Sugar-Free, Savory, Soup, Summer, Vegan

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Easy Vegan Ramen | Minimalist Baker Recipe

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Yes, ramen that's (undetectably) vegan and totally doable. Get your soup bowls, friends. It's happening! While I was doing some freelance work in Kansas last year, John visited Japan and ate his way through Tokyo (jealous much?). One of his favorite dishes was ramen, which he has been on the hunt for stateside ever since.

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Once you tackle a vegan omelet head on, it seems the only logical thing to do is master the art of the tofu scramble. Not to sound cocky or whatnot, but I believe I may have done it. Let's do this!

As you may know, I kinda have a thing for tofu. Since figuring out how to make it taste good, I've been stir frying it, eating it in salads, putting it in Vietnamese Spring Rolls, and baking it to crispy peanut perfection. I can't get enough of the stuff.

Recently, I've been loving tofu for breakfast. It makes such a healthy, satisfying meal to have first thing in the morning as 8 ounces has nearly 20 grams of protein!

Tofu scrambles used to intimidate me. What goes in it? How do I cook it? Is there sauce involved? What if I'm afraid of turmeric? (Kidding but not kidding on the last one.)

Not so with his tofu scramble. It's as simple as they come.

10 ingredients
30 minutes
1 skillet
& NO fancy methods

Seasoning tofu scrambles was always a little daunting to me. But after taking a tip from Beth at Eat Within Your Means, I realized how was ridiculously simple it was.

Just mix the dry seasonings of your choice with a little water and huzzah! You have a simple, pourable sauce - a tasty, zingy, spicy sauce, no less.

You guys are going to LOVE this scramble. It's

Savory
Southwest-inspired
Healthy
Light
Satisfying
Perfectly spiced
Mega flavorful
Loaded with veggies
Packed with protein
& Seriously simple

This is the perfect breakfast or brunch even if you only have 20 minutes to spend on food in the morning. Simply press your tofu the night before so it's ready to add to your veggies and sauce! It doesn't get much easier than that.

If you make this easy, savory Southwest Tofu Scramble, let me know! Leave a comment below or take a picture and tag it #minimalistbaker on Instagram, or @minimalistbaker on Twitter. I love seeing what you guys cook up. Cheers!

Southwest Tofu Scramble

Cuisine: Gluten-Free, Vegan

10 ingredients or less, 30 minutes or less, Breakfast, Dairy-Free, Entree, Gluten Free, Grain-Free, Holiday, Lunch, Nut-Free, One Bowl, Refined Sugar-Free, Savory, Vegan, Winter

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Danielle @ Chits and Chats and Chocolate

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Lauren @ Jesus and a Side of Peanut Butter

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Simple Southwest Tofu Scramble | Minimalist Baker Recipes

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Once you tackle a vegan omelet head on, it seems the only logical thing to do is master the art of the tofu scramble. Not to sound cocky or whatnot, but I believe I may have done it. Let's do this! As you may know, I kinda have a thing for tofu.

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The First Mess // Plant-Based Recipes + Photography by Laura Wright

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I used to be one of those naive people that couldn't wrap their head around stress-eating. What could possess someone to eat 6 cookies in a row out of external pressure? Isn't there a more productive way to deal with such negative forces? In the last month or so, I feel like I've come around on that stance of disbelief.

As I've said before, I don't really work at the restaurant much anymore, but I still take a couple shifts a week. I love the crew there, I love the field of hospitality in general, I love the obligatory after-work beers (or whiskey depending on what kind of night it was), but an unfortunate management-type situation has been festering away for a couple months now. I can be thick-skinned in the moment and I deal with the work just fine. A sense of dread still creeps up on me all day when I know I'm going in for dinner service. This anxiousness usually manifests itself in the form of what I'll call "anticipatory snacking." I get really caught up in making healthy snacks and very complete meals prior to my shift, mostly to avoid hangry-ness in a situation that I know will already have me in an iffy mood.

And I mean, the snacks and wholesome meals are helpful in terms of keeping my energy up and my focus sharp. But they aren't totally necessary because we get more than enough to eat at work. I know I'm just occupying my time, trying to stay in control, and essentially avoiding any thoughts of disappointing new developments waiting for me when I punch in. It's just a bit of a bummer in an otherwise very happy existence. Fussing over things to eat has been the stress-aggravated outlet for that small bummer. Never in a million years did I think cooking and anxiousness could seriously co-mingle in my life, but there it is.

There's been a couple strategies to work on this conundrum, but the easiest one is just remembering and really latching onto the good graces that keep my life and state of being separate from the 12 teeny hours I spend at the restaurant in any given week. I give my puppy a few extra kisses, I'll take an extra lazy hour on the couch watching this show with Mark, I'll call my mom, I'll make one of my fave superfood lattes, you get the idea. Refocus on the good and the good life will follow right along.

Simple, but slower-going recipes have been helpful too. Just an easy little meal that keeps my hands busy in a lightly focused way seems to put me in a good place these days. Enchiladas are something I make with frequency because they're one of my man's favourite foods. My versions are decidedly more American in their expression/ingredients, but we enjoy them all the same. They take a few pre-meditative steps, but it's never anything too complex. Same goes for the ingredients-the list looks long, but it's all everyday stuff for the most part.

Other than my main girl Ina G., the only other TV chef I watch with any frequency is Rick Bayless ( this book is one of my all-time faves), so I sourced one of his recipes from Food & Wine for the sauce here. I went all starch and black beans for the filling because it's winter and fortifying with carbs just feels extra right these days. The cheesy pumpkin seed crumble gets dusted on top and has a bit of a dukkah/healthy doritos vibe that I can't get enough of. The lime cream follows my basic cashew sour cream method and just kind of lifts everything up. I put a lot of emphasis on the garnishes here because, let's face it, enchiladas are almost always a hot mess/train wreck as soon as they hit the plate. Pretty it up if you're feelin' it :)

Just want to add that I also have some delicious sesame snap granola bars on BAKED this week and I did my first ever podcast interview with Pure Green Magazine too! You can listen to it here (I mostly talk about pizza). Big hugs for refocusing on what's good this week. xoxo

cozy vegan enchiladas w/ lime cream recipe
sauce recipe adapted from Rick Bayless for print the recipe here!
serves: 4
notes: There's no shame in buying enchilada sauce to streamline this meal a bit. I like the Frontera ones (Rick Bayless again, whoop!) and Trader Joe's makes a decent version too. I use a high speed blender for the lime cream-I'm not sure how smooth a regular blender can get the cashews for this. A little more water might be necessary if that's the case.

filling:
1 medium sweet potato, 1/2 inch dice
2 medium potatoes, 1/2 inch dice
1 tbsp olive oil
1 tsp ground cumin, chili powder, coriander etc.
salt + pepper
1 1/2 cups cooked black beans

enchilada sauce:
1 jalapeño, stem removed
1 tbsp olive oil
2 garlic cloves, peeled
1 small white onion, diced
1 28-ounce can diced tomatoes (fire roasted is bomb here)
1 cup vegetable stock
salt + pepper

lime cream:
3/4 cup raw cashews, soaked for 3 hours or more
juice and zest of 1 lime (about 1/4 cup juice)
splash of white wine vinegar
fat pinch of sea salt
1-2 tbsp filtered water

cheesy pumpkin seed crumble:
1/4 cup raw pumpkin seeds
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp nutritional yeast
salt + pepper

etc:
12 small corn tortillas, warmed
diced ripe avocado
sliced green onions
chopped cilantro

Preheat the oven to 400 degrees F and line a large baking sheet with parchment. Place the diced sweet potatoes and potatoes onto the sheet and toss with the olive oil, cumin, salt, and pepper to coat. Slide the tray into the oven and roast until pieces are soft and cooked through, about 25 minutes. Remove the tray and lower the heat to 350 degrees F.

While vegetables are cooking, start the enchilada sauce. Char the whole jalapeño in a large dry pot over medium heat (preferably cast iron or something equally heavy-bottomed). Remove the jalapeño and set aside.

Add the oil to the pot, then the onions and garlic cloves. Stir and sauté until the onions are very soft. Scrape the onions and garlic into an upright blender. Add the charred jalapeño and diced tomatoes. Blend on high until totally smooth. Pour tomato mixture back into the pot. Add the vegetable stock and simmer sauce until the texture is slightly looser than tomato paste. The colour will have deepened as well. Remove sauce from the heat.

Make the lime cream: Rinse the blender pitcher and drain the cashews. Place the drained cashews in the bender along with the lime juice, lime zest, white wine vinegar, salt, and water. Blend on high until you have a creamy and smooth mixture. Scrape the lime cream into a container, cover and chill until you're ready to serve it.

For the cheesy pumpkin crumble, combine the pumpkin seeds, cumin seeds, coriander seeds, nutritional yeast and salt in a spice/coffee grinder/mini food processor/mortar and pestle. Grind until you have a lightly textured dust. Set aside.

Place the roasted vegetables in a bowl and re-use the parchment paper from the baking sheet for the enchiladas. An 8×11 inch pan that's about 2 inches deep is good here. Ladle about a cup of sauce into the bottom of the pan.

Set up an assembly line from left to right: warm tortillas wrapped in a dish towel, a large dinner plate, the bowl of roasted vegetables, the black beans, the pumpkin seed mixture, and the parchment lined pan with sauce in the bottom.

Place a warm tortilla on the dinner plate, spoon about 1/4 cup of vegetables on top down the center of the tortilla. Add a spoonful of black beans and a fat pinch of pumpkin seed crumble on top. Carefully roll it up and place, seam side down, in the enchilada pan. Repeat with remaining tortillas and filling ingredients.

Pour most of the remaining sauce over the enchiladas in the pan, spread it out, and slide the pan into the oven. Bake until enchiladas are piping hot all the way through, about 25 minutes. Serve the cozy vegan enchiladas hot with extra pumpkin seed crumble, lime cream, diced avocado, green onions, and cilantro.

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I used to be one of those naive people that couldn't wrap their head around stress-eating. What could possess someone to eat 6 cookies in a row out of external pressure? Isn't there a more productive way to deal with such negative forces?

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This might be the best tempeh recipe I've highlighted to date. It features a simple ginger and garlic-spiked orange glaze that plays off the nutty earthiness of pan-fried tempeh beautifully. Unlike many other tempeh recipes, there is no need for a long marinade time with this one, making it great for a last-minute weeknight meal. The recipe comes with a bit of a story, originates in a book I suspect many of you haven't seen yet, and started with an email I received one morning last September from Australian cookbook author (and natural foods enthusiast) Jude Blereau. It read,

Dear Heidi, My name is Jude Blereau and I'm a Natural Foods Chef and author from Western Australia. I'm currently in San Francisco, having a fabulous time(...) I'd love the opportunity to have a chat with you and meet you. We do similar work I think, though with our own different slant. Hoping we can meet...

The name sounded quite familiar to me, I did a quick scan of my cookbooks, and spotted her book immediately. It was a thoughtfully composed volume of natural food recipes that I had tucked into my suitcase on my journey back from New Zealand a couple years ago. The minute I discovered Wholefood in a bookstore in Wellington, I knew I was reading along with a cook I had much in common with. Flash forward a couple years (and emails) later and we are chatting over coffee and croissants at Tartine Bakery here in San Francisco.

We talked about all sorts of things, and I asked Jude if she'd let me highlight one of her recipes here on the site. She told me she had a new book just published in Australia, and that she'd send the new one to me upon her return. Today's tempeh recipe is from Jude's new book - Coming Home to Eat: Wholefood for the Family published by Murdoch Books. It is beautifully written, delicately designed, brimming with great recipes, and punctuated by a handful of photographs (by Geoff Fisher and Michelle Aboud) that help set the aesthetic tone of the book perfectly.

My hope is that Coming Home to Eat will get U.S. distribution sometime in the near future, but as far as I know, that could take some time. Meanwhile, you can follow Jude through her site or her blog. And if you find yourself in Perth looking for a cooking class experience or natural chef training program - Jude's the one to track down.

And thank you for reaching out Jude, I look forward to visiting you in Perth someday. You books an inspiring, and your enthusiasm infectious. I hope our paths cross again soon. -h
HS note: This recipe is equally good made with tofu. I made a couple minor tweaks to the recipe based on American ingredients/measurements. You can make a meal out of this by pairing it with some lightly sauteed seasonal vegetables, or in this case I simple served if over some left-over cooked wheat berries that I heated with a bit of chopped kale.

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons coconut oil, ghee, or olive oil
1/2 lime
a handful of cilantro (coriander) leaves

Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.

Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.

Put the coconut oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.

Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top. Heidi note: As I mention in the head notes, I served this over some leftover wheat berries heated with a few handfuls of chopped kale.
Serves 4. (or two if you love it as much as we did -h)

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Orange Pan-glazed Tempeh Recipe - 101 Cookbooks

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This might be the best tempeh recipe I've highlighted to date. It features a simple ginger and garlic-spiked orange glaze that plays off the nutty earthiness of pan-fried tempeh beautifully. Unlike many other tempeh recipes, there is no need for a long marinade time with this one, making it great for a last-minute weeknight meal.

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Vegans all just got a little happier around the world.

Serves: 6

Ingredients:

- 4 russet potatoes

- 3 carrots

- 3 celery stalks

- 1/2 yellow onion

- 2 cups chopped mushrooms (one package)

- 1 Tbsp. flour

- 1 tsp fresh thyme

- 1 tsp fresh sage

- 4 cloves garlic

- 2 cups veggie broth

- 1/3 cup red wine

- salt

- pepper

- soy milk (or rice milk)

- vegan butter

Directions:

Peel, chop, and boil the potatoes for 10-15 minutes until soft.

Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.

Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.

Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.

Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.

Enjoy!

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How You Can Make A Totally Vegan Shepherd's Pie

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Serves: 6 Ingredients: - 4 russet potatoes - 3 carrots - 3 celery stalks - 1/2 yellow onion - 2 cups chopped mushrooms (one package) - 1 Tbsp.

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Savor a delectable vegetarian dish by Chris DeBarr, chef at New Orleans's fresh eclectic eatery Green Goddess.

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Get Spicy Vegan Sloppy Joes Recipe from Food Network

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Serves 8
Total time: 1 hour 10 minutes
Active time: 30 minutes

Photo by Vanessa Rees, food styling by Kate Lewis

Enchiladas can be a lot of work. This version, in casserole form is a little less so. Don't get me wrong, it still makes more dishes than you want to do, but it's a lot easier than stuffing each tortilla. Watch me make it and see for yourself! (Oh and check out my sweet HODOR shirt.)

This recipe from Isa Does It is the first I've posted from the Sunday Night Suppers section. You know, recipes that you could pull together on a weeknight, but really, why not spend a leisurely Sunday with your friends or your kids or your mom or some stranger off the street, hanging in the kitchen and cooking dinner together?

Layers of corn tortilla sopping up spicy, fragrant, red sauce then overstuffed with mushroom, pinto beans and roasted potatoes. On top is a voluptuous cashew creme that will have you rolling your eyes to the back of your head like a zombie. An enchilada zombie.

PS I just wanna' give a shout out to my girl Kate Lewis for the amazing styling on this one! It was tough to make a dug-into casserole look so ridiculously appetizing, but Kate found a way. Thanks, girl!

Get The Book!

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Serves 8 Total time: 1 hour 10 minutes Active time: 30 minutes Photo by Vanessa Rees, food styling by Kate Lewis Enchiladas can be a lot of work. This version, in casserole form is a little less so. Don't get me wrong, it still makes more dishes than you want to do, but it's a lot easier than stuffing each tortilla.

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Szechuan Tofu with Mushrooms and Baby Bok Choi

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Szechuan Tofu with Mushrooms and Baby Bok Choi

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Have you ever chewed Szechuan peppercorns by themselves? They make your tongue tingle, a feeling like licking a battery. It's like nothing else in the world - you can see why Szechuan foods are sometimes labelled "Numb and Spicy" when translated from Chinese. Don't worry though, in this vegan and gluten-free recipe, the feeling is rounded out by earthy miso and balsamic, and a good pungent Szechuan-hit of garlic, ginger and chilli.

I've been experimenting with the peppercorns, trying to find an easy dish that showcases them but isn't overpowered. Tofu is the perfect pair to it, a great blank canvas for all of these big flavours, and the mushrooms give a gorgeous meaty bite. I've been a bit stuck in my rut lately, making the same peanut-butter stir fry for dinner several times a week, so I'm pleased to have created something new to add to the repertoire.

You can buy Szechuan peppercorns at Chinese supermarkets, or at bigger supermarkets, and once you have them, this dish is basically a store-cupboard standby. Hurray! Happy Chinese New Year

This blog post has been made in collaboration with Cauldron Foods to celebrate Chinese New Year. Check out our archive for more tofu inspiration.

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Szechuan Tofu with Mushrooms and Baby Bok Choi

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Have you ever chewed Szechuan peppercorns by themselves? They make your tongue tingle, a feeling like licking a battery. It's like nothing else in the world - you can see why Szechuan foods are sometimes labelled Numb and Spicy when translated from Chinese.

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I often hear tofu described as tasteless, textureless, watery goop that reeks of soy. When I hear descriptions like this, I can only conclude that the tofu the utterer has had was prepared wrong. Personally I find tofu to be incredibly flavorful, mouth pleasingly textured and so versatile it can even make for a tasty dessert.

But I understand where tofu haters are coming from. Most tofu "steak" recipes I've seen leave a lot to be desired. To start with, the name "steak" used to describe a block of tofu sets false expectations. Let's face it, no matter what you do to a piece of tofu, its never going to taste like or have the texture of a real steak.

Even if you manage to get past the hyperbole, the cooking methods suggested often make the outside tough and plastic-like, or fail to do much at all to the texture, leaving it as a watery curd which fails to absorb flavor. For my pan-fried tofu, I wanted to make a delicious dish that has a crisp exterior which hangs onto a sauce, while remaining soft and creamy on the inside.

There are a couple tricks to making this work. The first is to salt and press the tofu. The salt draws out the excess moisture and then by placing the tofu on a board with a weight on top, it allows the extra liquid to run off.

The second thing is to coat the tofu. I've used all purpose flour, but you could could use potato starch or rice flour to make it gluten-free. The coating not only helps make the exterior crisp, it also holds onto the sauce a lot better than the tofu alone, ensuring you're never left with a bland bite of tofu.

Finally I make a thick glaze by caramelizing soy sauce and black vinegar. This not only helps the sauce stick, it packs a wallop of umami which brings the tofu to life with flavor.

Recipe Courtesy of Marc Matsumoto of the Fresh Tastes Blog

Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc's been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.

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Pan-Fried Tofu Recipe | Fresh Tastes Blog | PBS Food

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I often hear tofu described as tasteless, textureless, watery goop that reeks of soy. When I hear descriptions like this, I can only conclude that the tofu the utterer has had was prepared wrong. Personally I find tofu to be incredibly flavorful, mouth pleasingly textured and so versatile it can even make for a tasty dessert.

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I'm dedicating this month to comfort food recipes to help get you (and me) through the winter. Try as I might to traipse around in a hoodie all year round, I have to come to terms with the reality: winter is here. And that means lots of time warming up indoors. Maybe someday I'll have a fireplace, but for now the heat of the stove gets me through.

So let's kick things off with a comfort classic! You can think of it as a play on vegan chicken and dumplings or just take it for what it is - a soul-satisfying, thick and hearty stew with chunky potatoes and carrot, creamy white beans, all laced through and through with dilly yumminess. The dumplings soak up all that goodness on the outside, while staying deliciously doughy in the center.

The funnest part is spooning in the squashy squishy dumpling dough only to reveal beautifully firm and plump dumplings when you lift the lid minutes later. Makes you feel like a kitchen god. Or maybe that's the cabin fever setting in.
Recipe Notes:
~If your baby carrots are the plump kind, then slice them in half on a diagonal. If they're thin, don't bother. And if you'd like to use adult-sized carrots, peel and slice them in 1/4 inch diagonal pieces. ~I use a Le Creuset Dutch oven for this. You don't need to use cast iron, but the wider the pot the better, because you need lots of surface area to make the roux and cook the biscuits later. If you don't have a wide pot, then using a large, deep pan will work, too. For the stew:
3 tablespoons olive oil
1/4 cup all purpose flour
1 medium sized sweet onion (like Vidalia or Walla Walla), quartered and thinly sliced
1 teaspoon salt
3 cloves garlic, minced
6 cups vegetable broth, at room temperature
2 stalks celery, tops removed, sliced 1/4 inch thick
1 1/2 pounds potato, in 3/4 inch chunks (peel if they're russets)
1 cup baby carrots (see note)
1 tablespoon fresh thyme
2 tablespoons chopped fresh dill
1/2 teaspoon sweet paprika
Fresh black pepper
1 15 oz can navy beans, rinsed and drained (about 1 1/2 cups)
For the dumplings:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 tablespoons dried rosemary, finely chopped
1/2 teaspoon salt
3/4 cup unsweetened almond milk (or soy)
2 tablespoons olive oil

First we're going to make a roux, but it has a little less fat than a traditional roux, which means it doesn't get as goopy. If you'd like a more traditional roux, just add extra oil.

Preheat a large, heavy bottom pot over medium-low heat.

Add the oil and sprinkle in the flour. Use a wooden spatula to toss the flour in the oil, and stir pretty consistently for 3 to 4 minutes, until the flour is clumpy and toasty.

Add the onion and salt, and toss to coat the onions completely in the flour mixture. As the onions release moisture, they will coat more and more. Cook this way for 5 minutes, stirring often. Add garlic and stir for 30 more seconds or so.

Stream in the vegetable broth, whisking constantly to prevent clumping. Add the celery, potatoes, carrot, dill, thyme, paprika and black pepper, then turn the heat up and cover to bring to a boil. Keep a close eye and stir often, so that it doesn't clump or boil over.

Once boiling, reduce the heat to a simmer and let cook uncovered for 20 to 25 minutes, stirring occasionally, until the stew is nicely thickened and the potatoes and carrots are tender.

In the meantime, prepare the dumplings.

Sift the flour, baking powder and salt together in a large mixing bowl. Mix in the rosemary. Make a well in the center and add the milk and olive oil. Use a wooden spoon to mix together until a wet dough forms.

When the stew is ready, mix in the beans and plop dough right on top of the stew in spoonfuls. You should get about 14 dumplings. Cover the pot tightly and cook for about 14 more minutes. The dumplings should be nice and firm. Use your ladle to dunk them into the stew to coat.

Ladle stew into bowls, topped with dumplings. And serve!

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I'm dedicating this month to comfort food recipes to help get you (and me) through the winter. Try as I might to traipse around in a hoodie all year round, I have to come to terms with the reality: winter is here. And that means lots of time warming up indoors.

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Doesn't need salt if you use broth

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This post may contain affiliate links. Affiliate links come at no extra cost to you. These links allow me to share the products I authentically recommend (and use) and support Live Simply by receiving a small commission.

Let's imagine you're stranded on a deserted island. You know...palm trees, water, coconuts and solitude.

There's also a little catch to this deserted island escapade...

You received forewarning of your trip. Yes, a bit unusual, but let's go with it! Because of this forewarning you were allowed to choose one food item to take with you. You could pick anything! What would it be? Chocolate, coffee, cheese (probably not very practical, but very yummy!), kombucha?

My top pick would be the humble, little bean that's easily ignored in the name of being bland and too simple: dried black beans.

Hey, I like the underdog in life, because sometimes that underdog is secretly amazing!

A deserted island trip is the only way I could enjoy black beans at every meal, forever and ever!

Much to my family's dismay, I've tried to convince them that black beans are one of the only foods we need in our life, but they haven't been too pleased with my passionate cause. I don't give up that easily. Let's not forget the old saying, "Where there's a will, there's a way."

In an effort to convince my family that black beans are an essential everyday meal, I've been working on slowly introducing new meals with this underrated food. Because of this effort I've learned two very important keys to food persuasion. Moms, listen up!

1. Flavor. The moment a dish lacks flavor your food cause is lost! On the other hand, with the right flavor you can make just about any food an instant success, including beets and deviled eggs!

2. Versatility. The more ways you can use an ingredient, the better. Get creative and start adding your mission impossible ingredient to a variety of recipes.

With these two keys in mind, let's take a fresh look at black beans...

Toss together a handful of fresh cilantro, salt, and a couple of choice vegetables, and black beans are easily transformed from "Do we have to eat these, Mom?" to "Can we have these again, please??" Flavor is a powerful tool! Use it to your advantage.

Once a large pot of black beans has been prepared they can be stored in the fridge or frozen and used to make a variety of real food meals: quseadillas (and who doesn't love tortillas, cheese, and beans?), nachos (always the right answer!), taquitos, beans and rice, burgers, and even soup! Black beans are one of the most versatile foods ever. And I'm not just saying that because I'm slightly biased or blinded by black bean love.

Today, I have good news. I won't be arranging a deserted island trip, but I can help you persuade your family that black beans are an essential everyday food. To start, let's go with a simple and healthy black bean soup recipe.

This easy 7-Ingredient Crock-Pot Black Bean Soup is made with, as the name describes, just seven real food ingredients. Each ingredient is probably already sitting in your fridge and pantry which means your family's black bean obsession can start today! Not only is this soup made with just seven ingredients, it's also a saute' and dump in the crock-pot recipe. The end result is a time-saving, nourishing soup that packs fresh flavor with each new bite. Essentially, this soup is an effortless bowl of the best food ever: black beans! Top this soup with your favorite ingredients, and watch your family beg for more.

So what are you waiting for?

7-Ingredient Crock-Pot Black Bean Soup

*Soaking Directions: In a large bowl, soak 3 cups of dried back beans in 8 cups of water. Cover the bowl with a towel (to keep bugs and dirt out). Soak the beans for 8-12 hours (overnight). After the soaking, drain and rinse the beans with fresh water. You will have 3 cups of soaked black beans to add to the crock-pot.

More Real Food You May Like:

Easy Crock-Pot Braised Shepherd's Pie Blueberry Surprise Oatmeal Pancakes 4 Weekly Habits to Make Real Food Affordable

If you make this recipe, be sure to snap a photo and hashtag it #LIVESIMPLYBLOG. I'd love to see what you make!

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Let's imagine you're stranded on a deserted island. You know...palm trees, water, coconuts and solitude.

There's also a little catch to this deserted island escapade...

You received forewarning of your trip. Yes, a bit unusual, but let's go with it! Because of this forewarning you were allowed to choose one food item to take with you. You could pick anything! What would it be? Chocolate, coffee, cheese (probably not very practical, but very yummy!), kombucha?

My top pick would be the humble, little bean that's easily ignored in the name of being bland and too simple: dried black beans.

Hey, I like the underdog in life, because sometimes that underdog is secretly amazing!

A deserted island trip is the only way I could enjoy black beans at every meal, forever and ever!

Much to my family's dismay, I've tried to convince them that black beans are one of the only foods we need in our life, but they haven't been too pleased with my passionate cause. I don't give up that easily. Let's not forget the old saying, "Where there's a will, there's a way."

In an effort to convince my family that black beans are an essential everyday meal, I've been working on slowly introducing new meals with this underrated food. Because of this effort I've learned two very important keys to food persuasion. Moms, listen up!

1. Flavor. The moment a dish lacks flavor your food cause is lost! On the other hand, with the right flavor you can make just about any food an instant success, including beets and deviled eggs!

2. Versatility. The more ways you can use an ingredient, the better. Get creative and start adding your mission impossible ingredient to a variety of recipes.

With these two keys in mind, let's take a fresh look at black beans...

Toss together a handful of fresh cilantro, salt, and a couple of choice vegetables, and black beans are easily transformed from "Do we have to eat these, Mom?" to "Can we have these again, please??" Flavor is a powerful tool! Use it to your advantage.

Once a large pot of black beans has been prepared they can be stored in the fridge or frozen and used to make a variety of real food meals: quseadillas (and who doesn't love tortillas, cheese, and beans?), nachos (always the right answer!), taquitos, beans and rice, burgers, and even soup! Black beans are one of the most versatile foods ever. And I'm not just saying that because I'm slightly biased or blinded by black bean love.

Today, I have good news. I won't be arranging a deserted island trip, but I can help you persuade your family that black beans are an essential everyday food. To start, let's go with a simple and healthy black bean soup recipe.

This easy 7-Ingredient Crock-Pot Black Bean Soup is made with, as the name describes, just seven real food ingredients. Each ingredient is probably already sitting in your fridge and pantry which means your family's black bean obsession can start today! Not only is this soup made with just seven ingredients, it's also a saute' and dump in the crock-pot recipe. The end result is a time-saving, nourishing soup that packs fresh flavor with each new bite. Essentially, this soup is an effortless bowl of the best food ever: black beans! Top this soup with your favorite ingredients, and watch your family beg for more.

So what are you waiting for?

7-Ingredient Crock-Pot Black Bean Soup

Find all my favorite kitchen tool essentials, here.

*Soaking Directions: In a large bowl, soak 3 cups of dried back beans in 8 cups of water. Cover the bowl with a towel (to keep bugs and dirt out). Soak the beans for 8-12 hours (overnight). After the soaking, drain and rinse the beans with fresh water. You will have 3 cups of soaked black beans to add to the crock-pot.

More Real Food You May Like:

Easy Crock-Pot Braised Shepherd's Pie Blueberry Surprise Oatmeal Pancakes 4 Weekly Habits to Make Real Food Affordable

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MondayFreezer to Crock-Pot Bacon Lentil Soup

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TuesdayHomemade Probiotic Chicken Caesar Salad

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Thursday20 Minute Meat and Veggie Taco Lettuce Cups

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Subscribe to receive a free month-long meal plan.

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7-Ingredient Crock-Pot Black Bean Soup - Live Simply

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This post may contain affiliate links. Affiliate links come at no extra cost to you. These links allow me to share the products I authentically recommend (and use) and support Live Simply by receiving a small commission. Let's imagine you're stranded on a deserted island. You know...palm trees, water, coconuts and solitude.

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The tempeh burned pretty bad, but the whole thing was still tasty, don't leave it on high when you boil the tempeh

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Serves 6
Time: 40 minutes || Active time: 20 minutes

I love to travel, but sometimes even more than that, I love coming home. Yeah, the Caribbean is nice, but I miss my kitchen.

My kitchen is hardly perfect. It needs better lighting and storage, and it could be laid out more efficiently. The fridge, well first of all it's white, but beyond the cosmetics it also leaks and vibrates in a disturbing way. And the counters...they aren't quite gray and aren't quite Formica but they definitely aspire to be.

So it's not ideal, and I'm hoping someday it will be. I'd love reclaimed wood counters and a stainless steel fridge. Open shelving and, I don't know, a backsplash made with vintage tiles or some such crapola. But it isn't the stuff that makes a kitchen. Sure, a nice coat of paint helps and I've rigged up some temporary shelving to keep things organized. But really, it's the life you breath into it. The way your favorite spices are never really put away, the lists that accumulate, the pages of recipes torn from magazines and clinging for dear life to the fridge with an "I Love NY" magnet that can't quite handle it. And of course, there's the cooking!

After being gone for 3 weeks I needed to bring the kitchen back to life in a big way. Music helps. And I threw together some of my favorite aromas - as tempeh cooks it smells like freshly baked bread. I was craving some sausagey flavors and homey greens, and of course nothing says home like scents of garlic and shallots. Roasted red peppers are like a big hug from 20 fluffy kittens and to finish it off, some cilantro and lemon to brighten up the flavors.

This was totally satisfying as is, but would also be faboo with some mashed sweet potatoes or mashed potatoes and cauliflower (my beloved Caulipots.) Home is definitely where the tempeh is, leaky fridges be dammed.
1 1/2 pounds collards (one big bunch) 1 lb tempeh (two 8 oz packages)
2 tablespoons soy sauce (or tamari if you're gluten-free)
1 tablespoon fresh lemon juice
1 cup water 1 tablepoon olive oil
1/2 cup sliced shallots
4 cloves garlic, minced 1/2 cup loosely packed fresh cilantro, chopped
1/2 teaspoon fennel seed, crushed
1/2 teaspoon red pepper flakes
A few dashes fresh black pepper
2 roasted red peppers (storebought or homemade), cut into bite sized pieces
Salt to taste
Lemon wedges to serve
First, rip the leaves off the stems of the collards, rip them into smaller pieces and wash them. I like to fill my sink with cold water and let them soak in there, then drain when I'm ready to use.

Place the drained collards in a large pot (at least 5 quart) and submerge with water and a big pinch of salt. Cover and bring to a boil, then lower the heat and let simmer for 10 minutes. Drain and set aside.

In the meantime, crumble the tempeh into bite-sized pieces and place in a large skillet. Add water, soy sauce, and lemon juice. Cover and bring to a boil. Let boil for about 10 minutes, or until all of the liquid has absorbed or evaporated. This makes the tempeh plumped up and succulent and gives them flavor.

Lower the heat and push all the tempeh over to one side. Drizzle the oil into the other side of the pan and saute the shallots and garlic, along with a pinch of salt, for about 3 minutes. Then just flip them into the tempeh and mix together. Saute for about 5 more minutes, until tempeh is browned. Add a little extra oil if needed.

Mix in cilantro, fennel seed, red pepper flakes, black pepper and roasted red pepper. Lastly, mix in the collards and let everything cook together for about 10 more minutes. Add a little water or veggie broth it it begins to get dry. Taste for salt and pepper and serve with wedges of lemon and hot sauce.

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Serves 6 Time: 40 minutes || Active time: 20 minutes I love to travel, but sometimes even more than that, I love coming home. Yeah, the Caribbean is nice, but I miss my kitchen. My kitchen is hardly perfect. It needs better lighting and storage, and it could be laid out more efficiently.

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Serves 2 to 4
Time: 1 hour 10 minutes || Active time: 15 minutes

Don't be scared by the total time, most of it is just the tempeh marinading. You can let it sit for up to 4 hours, so go ahead and marinate, then do your shopping or protest on Washington or whatever, then come back and cook it.

If you're just a young soybean and have never cooked tempeh before, the gist is that you're steaming it first, to take away the beaniness and get it ready to absorb all the flavor. A long marinate and then it's ready to be cooked to succulent perfection, either on the grill or in the broiler.

For the fresh thyme, I just slide off as much leaf as I can. If the stems are soft enough, they can be thrown in, too. Don't be alarmed at the quantities, remember, this is just the marinade, you won't be eating it in the final product, so you want to infuse as much flavor as possible.

I slice the tempeh thinly, another way to infuse flavor. Prep directions for rectangles and squares of tempeh are both given. Trapazoids and rhombuses need not apply.

Garlicky Thyme Tempeh is great for topping pastas or salads, alongside mashed potatoes and gravy, or tucked into sandwiches.
8 oz tempeh
For the marinade:
2 tablespoons soy sauce (or tamari)
4 cloves garlic, smashed
1/2 cup veggie broth
2 tablespoons white balsalmic vinegar (or 1 tablespoon regular balsamic)
3 tablespoons fresh lemon juice
1/4 cup fresh thyme, leaves whole, soft stems roughly chopped
2 tablespoons olive oil

Start your steaming apparatus.

If your tempeh is a rectangle: slice it into 2 squares. Slice those squares into two thin squares across the middle, sort of like a clamshell. Now slice each square corner to corner, into triangles. You should have 8 thin triangles.

If your tempeh is square: slice in half into two rectangles. Slice each rectangle across the middle, sort of like a clamshell. Then slice in half, into squares. You should have 8 thin squares.

Steam the tempeh for 10 minutes. It's going to smell like baking bread!

In the meantime, mix all mariande ingredients together in a big bowl. When tempeh is ready, transfer it directly into the marinade.

Let marinate for 1 to 4 hours, flipping occasionally.

To grill:
Preheat lightly oiled grill on medium high (indoor or outdoor). Cook tempeh for 5 minutes on each side, flipping with a metal spatula, so that it doesn't stick. Tip: rub thyme and garlic on each side. Some will fall off, but not all of it.

To broil:
Preheat broiler. Keeping a close eye, broil tempeh on a baking sheet places 2 to 3 inches away from flame. 3 to 5 minutes each side. Baste with some of the liquid when you flip.

Serve immediately!

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Serves 2 to 4 Time: 1 hour 10 minutes || Active time: 15 minutes Don't be scared by the total time, most of it is just the tempeh marinading. You can let it sit for up to 4 hours, so go ahead and marinate, then do your shopping or protest on Washington or whatever, then come back and cook it.

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This is a great steak alternative for vegetarians, in addition to being a delicious side dish at any type of dinner. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Source: Mad Hungry, April 2011

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Ingredients

Directions

1. 1. In a baking dish large enough to hold the mushrooms in a single layer, whisk together olive oil, lemon juice, salt, and pepper. Lay in mushrooms, top down, and scatter half the fresh herbs on top. Marinate for about 20 minutes.

2. Prepare an outdoor grill or indoor grill pan. Remove mushrooms from marinade. Grill mushrooms for 20 to 25 minutes, turning once. Remove from grill to a platter. Squeeze fresh lemon juice over mushrooms, and scatter on the rest of the fresh herbs. Serve hot or at room temperature.

Cook's Notes

Similar Recipes

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This is a great steak alternative for vegetarians, in addition to being a delicious side dish at any type of dinner. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). Source: Mad Hungry, April 2011 The Food Newsletter Great tips & recipes delivered to your inbox.

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I used canned beans instead of dried, so it only simmers for 20 mins instead of an hour and a half.

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Dried beans are a pantry superhero - inexpensive and easy to prepare. Get a head start by cooking the beans in advance. They can be stored, covered and refrigerated, up to 3 days.

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One might assume by calling this a "Buddha Bowl" I'm making some kind of political or religious statement, when in fact, I am not. I just like giant bowls of food.

A "Buddha Bowl," as defined by urban dictionary, is "a bowl which is packed so full that it has a rounded 'belly' appearance on the top much like the belly of a buddha."

That's my kind of dinner. Let's do this!

I first heard of Buddha Bowls somewhere within the vegan (& hippy) community and personally understand them as a big bowl of plant-based goodness, which is precisely what this recipe is!

What started off as a mission to make a chickpea breakfast skillet turned into a sweet and savory dish that would satisfy vegans and meat-eaters alike.

Plus, it's simple - requiring just 30 minutes. And it's ridiculously healthy - loaded with four kinds of vegetables, fiber- and protein-rich chickpeas, and a maple-tahini sauce that's so good you'll want to put it on everything.

It all starts by roasting your vegetables in the oven. While those are baking away, simply sauté your chickpeas to crispy perfection and whisk up your 3-ingredient tahini sauce.

All that's left to do is put it all together and take your taste buds to flavor town.

This bowl is literally all I've been craving since perfecting this recipe. It's:

Savory + Sweet
Subtly spiced
Warm
Comforting
Incredibly satisfying
Seriously healthy
& Packed with flavor

If you give this recipe a try, let us know how you like it! Leave a comment, share it, and rate it - it's super helpful for us and other readers.

And as always, don't forget to take a picture and tag it #minimalistbaker on Instagram. We love seeing what you cook up. Cheers!

Sweet Potato Chickpea Buddha Bowl

30 minutes or less, Dairy-Free, Dinner, Entree, Fall, Gluten Free, Grain-Free, Lunch, Nut-Free, Refined Sugar-Free, Sauce, Savory, Soy-Free, Vegan, Winter

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Sweet Potato Chickpea Buddha Bowl | Minimalist Baker Recipes

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One might assume by calling this a "Buddha Bowl" I'm making some kind of political or religious statement, when in fact, I am not. I just like giant bowls of food. A "Buddha Bowl," as defined by urban dictionary, is "a bowl which is packed so full that it has a rounded 'belly' appearance on the top much like the belly of a buddha."

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Hubba, hubba, now that's what I call a veggie burger glam shot! Served with rippled sweet potato chips and a dill pickle, what else could you want in life?!

Today I'm so excited to share one of my favourite recipes straight from my new cookbook, Oh She Glows Every Day! The countdown to the release is onnnnn...this Saturday September 3rd in Canada (including Indigo, Costco, and more!), and Tuesday September 6th in the US. I honestly can't believe it's almost here, and I can't thank you enough for all your support and excitement.

Don't forget, if you order online or pick up a copy in-store before September 13th, 2016, you can snag my OSG Every Day Bonus Recipe Bundle which has 7 brand-new recipes (not found in the book or blog), and 4 preview recipes from the book. So much recipe goodness going down!

I'm also hosting a fun Insta giveaway for a signed copy of both Oh She Glows Every Day and The Oh She Glows Cookbook! One lucky winner will receive a signed copy of both cookbooks, mailed straight to their doorstep as a special gift from me. Please see my Instagram post for all the deets.

Okay, now let me talk about these veggie burgers for a hot second. They are my newest veggie burger addiction. I tested a ton of them for this second book (you know I take my veggie burgers seriously) and these are the ones that everyone-kids, husbands, veggie-burger skeptics-loved. I hope you'll gobble them up, too!

Ingredients:

For the burgers:

1 1/4 pounds (565 g) sweet potato or butternut squash (see Tip)

1 tablespoon plus 2 teaspoons (25 mL) extra-virgin olive oil

1 cup (100 g) walnuts, finely chopped, or 1/2 cup (75 g) hulled sunflower or pepita seeds

2/3 cup (95 g) finely chopped onion

3 tablespoons (45 mL) minced garlic (6 or 7 large cloves)

Two (14-ounce/398 mL) cans black beans, drained and rinsed

2 to 3 tablespoons (14 to 21 g) 9-Spice Mix (p. 258, Oh She Glows Every Day) or this one, to taste

1/4 to 1/2 teaspoon fine sea salt, or to taste

1/4 cup (8 g) lightly packed fresh flat-leaf parsley, finely chopped

1/3 cup (75 mL) Easy Barbecue Sauce (p. 255), or store-bought

1 cup (70 g) spelt bread crumbs or breadcrumbs of your choice

2 tablespoons (17 g) gluten-free oat flour

Topping suggestions:

Directions:

1. Preheat the oven to 375°F (190°C). Line an extra-large baking sheet with parchment paper.

2. Peel the sweet potato and cut it into 1/2-inch cubes. You should have about 4 cups. Spread the cubes over the baking sheet and toss with 1 tablespoon of oil. Season with salt. Roast for 15 minutes, then flip and roast for 15 to 20 minutes more, until fork-tender.

3. In a large skillet, toast the chopped walnuts over medium heat for 5 to 6 minutes, until fragrant and lightly golden. Transfer the walnuts to an extra-large bowl (trust me when I say extra-large as there is a lot of dough to mix).

4. In the skillet, heat the remaining 2 teaspoons oil over medium heat. Add the onion and garlic, stir to combine, and sauté for 3 to 5 minutes, until softened. Transfer to the bowl with the walnuts.

5. In a food processor, pulse the beans until you have a mixture of bean paste, chopped beans, and fully intact beans. Be careful not to overprocess them, as you still want a bit of texture. Transfer the beans to the bowl. (You can also mash by hand if necessary.)

6. Measure out 2 lightly packed cups of the roasted sweet potato and transfer to the large bowl. With a fork, mash the potato into the other ingredients in the bowl until the potato is almost smooth.

7. Add the 9-Spice Mix, salt, parsley, barbecue sauce, bread crumbs, and oat flour to the bowl. Stir until thoroughly combined. You can knead the dough together with your hands if that's easier, or just keep stirring (it's a great arm workout!). Taste and adjust the seasonings, if desired.

8. Scoop a heaping 1/3 cup of the dough and shape it into a round, uniform patty, packing it tightly as you rotate the patty in your hands. Place the patty on the lined baking sheet. Repeat to make 11 or 12 patties total, setting them at least an inch apart.

9. Bake for 15 minutes at 375°F (190°C), gently flip with a spatula, and bake for 10 to 20 minutes more, until firm and lightly golden. Cool on a cooling rack for about 10 minutes before serving (this helps them firm up). Serve the patty in a bun along with your desired toppings. We love the combo of vegan mayo, BBQ sauce, avocado, lettuce, and tomato!

10. Let any leftover patties cool completely before storing in an airtight container in the fridge for up to 3 days. You can also wrap the patties individually in aluminum foil, place in a freezer bag with the air sucked out, and freeze for 3 to 4 weeks. Thaw completely on the counter or in the fridge before reheating in a greased skillet over medium-high heat for a few minutes on each side.

A couple quick notes:

This recipe hasn't been posted to the Oh She Glows Recipe App yet since I have to shoot a new photo for it, but it will be coming soon!

Also, just a heads up that there won't be a Friday FAQ post going up this week. Unfortunately, my little one is quite sick so I don't think I'll be able to get to it. Thanks for your understanding.

I'd like to wish you a wonderful, safe, and delicious Labour Day weekend! (Did I really just type Labour Day weekend? I can't even.)

Photography credit (top photo): Ashley McLaughlin; all other photos: Angela Liddon
Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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Oh Em Gee Veggie Burgers from my new cookbook!

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Hubba, hubba, now that's what I call a veggie burger glam shot! Served with rippled sweet potato chips and a dill pickle, what else could you want in life?! Today I'm so excited to share one of my favourite recipes

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First off, thank you all so much for your excitement and congrats about our news! I really enjoyed reading your comments and stories. I'm also happy to hear my impending loss of sanity should only be temporary. Truthfully, I'm not sure that I ever got it back after our first!

Second of all, I've missed you dearly. I've missed blogging. I've missed posting recipes. I love sharing my favourite recipes and stories with you guys. Nothing makes me happier than creating something I adore and thinking about you trying it in your own kitchens! It feels so good to have more energy these days and also to wrap up some other massive projects.

Today's recipe is most likely the last soup recipe I'll post until next fall (*sad face*), but boy is it a great one to end on. As my dad likes to say, "It's a humdinger!" Do you remember my Spiced Red Lentil, Tomato, and Kale Soup? Well, this soup reminds me a bit of that one, only it's even better! Turmeric, coconut, cumin, cinnamon, and cardamom create an incredibly healing and flavourful broth. I always say the test of a "vault-worthy" soup is whether you want to drink the broth on its own, and this one certainly fits the bill. A generous amount of turmeric makes it feel so healthy and powerful. Knowing that turmeric has so many anti-inflammatory benefits is always an added bonus, too!

My inspiration comes from a Whole Foods mason jar soup called "Spiced Lentil" that Eric picked up for me on a whim. Well, this soup blew me away. After glancing at the short ingredient list, I knew I could easily recreate it in my own kitchen. Or so I hoped! I scribbled down a recipe attempt and started cooking. The beauty of this soup is that it's a "pantry" soup. I had every single ingredient on hand (and still do, which explains why I've been making it so much). The first batch turned out darn near perfect (actually, we liked my version more), and the second attempt was even better than the first. Poor Eric only got one bowl from the first batch. You gotta be quick around the pregnant lady! I'll fight you.

If your weather is still cool, snowy, rainy, and dreary in early spring like it is here in Southern Ontario (we're getting a snowstorm later today...*cries*), I hope you'll enjoy this comforting soup. Even if it's not cold where you are, I'd argue that breaking out into a light sweat while eating this is totally worth it!
Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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First off, thank you all so much for your excitement and congrats about our news! I really enjoyed reading your comments and stories. I'm also happy to hear my impending loss of sanity should only be temporary. Truthfully, I'm not

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Baked tofu in a soy sauce marinade with sesame seeds is a staple lunch or dinner item for every vegan kitchen.