Category Archives: Dairy-Free

Dairy-Free, Dry Beans, Great Leftovers, Holiday, Projects

New Year’s Black-Eyed Peas and Veggie Sausages

This started out 2021 right for us. Filled with chunks of delicious, home-made sausage and filled with hearty legumes and brown rice, it was a nutritious start to what will be a great year.

It’s a real project with a great payoff.

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New Year’s Black-Eyed Peas and Veggie Sausages

Starting 2021 off right
Course: Dinner
Cuisine: Southern, Vegetarian
Keyword: Dry Beans, Stew
Servings: 8 servings
Calories: 351kcal

Ingredients

Beans and Rice

  • 2 cups dry black-eyed peas
  • 1 bay leaf
  • 1 dried chipotle pepper
  • ½ onion diced
  • 28 oz diced tomatoes fire-roasted preferred
  • 2 tsp salt
  • 1.5 cups long-grain brown rice

Sauté

  • 3 tbsp olive oil
  • ½ large onion diced
  • 2 carrots diced
  • 1 green bell pepper stemmed, seeded and chopped
  • 1 red bell pepper stemmed, seeded and chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced or crushed
  • 1 serrano pepper stemmed and diced

Finish

  • 4 links sausage or soyrizo
  • 3 scallions optional, thinly sliced
  • ¼ cup fresh parsley minced

Instructions

Beans

  • Rinse and pick over the black-eyed peas. Add to a large soup pot with 5 cups water and the bay leaf, chipotle and the diced half-onion. Heat to a boil and then cover and turn to low so it just barely simmers. Let cook until the beans are not quite tender – as quick as 30 minutes, or as much as one hour. You want them to be notably under-cooked, but at least half-cooked. They should have a crunch, but not still be dry.

Add Rice

  • Once the beans have reached the right near-cooked phase, add the tomatoes, 1 tsp salt and black pepper. Raise the heat and add the rice. Bring to a boil and then turn back to low so it barely simmers. Cook for 30-50 minutes until the beans and brown rice are tender and just cooked.

Sauté and Sausages

  • While the brown rice cooks, prepare the sauté ingredients. Also prepare the sausages by slicing them into 1-inch pieces.
  • When the rice and beans are nearly done, heat a large skillet over medium and add 2 tbsp olive oil and then the onions. Soften and brown the onions for 5-6 minutes. Then add the carrots and stir for a 2-3 minutes until bright and starting to soften. Then add the bell peppers, celery, garlic and serrano pepper. Sauté and stir for another few minutes until fragerant. Remove to a small bowl and set aside, leaving the oil in the pan.
  • In the same pan, add another 1 tbsp oil and heat. Then add the sliced sausages and gently fry, turning after a few minutes. Once done, turn off the heat and remove from heat.

Combine and Serve

  • Once the rice and beans are fully cooked, turn off the heat. Add the sauted vegetables and mix gently but well. Season with salt and pepper. Add the sausages last, or even add them as you serve the dish. Sprinkle the scallions and fresh parsley on top, if desired.

Nutrition

Calories: 351kcal | Carbohydrates: 58g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Sodium: 757mg | Potassium: 1119mg | Fiber: 11g | Sugar: 12g | Vitamin A: 3625IU | Vitamin C: 49.5mg | Calcium: 132.5mg | Iron: 6.5mg
Nutrition Facts
New Year's Black-Eyed Peas and Veggie Sausages
Amount Per Serving
Calories 351 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Sodium 757mg33%
Potassium 1119mg32%
Carbohydrates 58g19%
Fiber 11g46%
Sugar 12g13%
Protein 18g36%
Vitamin A 3625IU73%
Vitamin C 49.5mg60%
Calcium 132.5mg13%
Iron 6.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dinner Party, Dry Beans, Fall, Favorites, Projects, Spring, Summer, Weekend Dinner, Winter

Chickpea & Shishito Paella

This is an exceptional dish. It’s a lot of work, but it’s worth it. There are a lot of dishes, though.

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Chickpea & Shishito Paella

Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Spanish, Vegan
Keyword: Dry Beans
Servings: 8 servings
Calories: 476kcal

Equipment

  • Pressure cooker
  • Immersion blender
  • Large oven-proof skillet

Ingredients

  • ½ lb dry chickpeas
  • 3 cups vegetable broth
  • 1 pinch saffron threads crushed
  • ¼ cup olive oil
  • 12 small shishito peppers stemmed but left whole
  • 1 large yellow onion chopped
  • 3 cloves garlic chopped
  • 1 large red bell pepper chopped
  • ½ lb green beans cut into 1” pieces
  • 1 tsp Spanish smoked paprika pimenton
  • ½ tsp ground cumin
  • ½ tsp kosher salt
  • ½ cup passata or 2 small tomatoes passed through the food mill
  • 2 tbsp chopped cilantro leaves with tender stems
  • 1½ cup Spanish rice Calasparra is best, can be Arborio
  • 2 cups spinach chopped

Vegan aioli (optional)

  • 1 clove garlic
  • ¼ cup aquafaba
  • 2 tbsp cooked chickpeas
  • ¾ tsp Dijon mustard
  • ½ tsp kosher salt
  • ¾ cup grapeseed or neutral oil
  • 1 tbsp fresh lemon juice

Instructions

Cook beans (1-2 days before, if making the vegan aioli)

  • Soak the beans in water and 1% salt for at least 6 hours. Drain and put in the pressure cooker. Add water to about ½" above the chickpeas – you don’t want too much water for this given the vegan aioli step. Don’t add more salt or spices, to keep the flavor fairly neutral.
  • Bring to pressure for 14 minutes. Allow pressure to release naturally. Remove the lid and remove the inner pot. Allow to cool.
  • Once cool, store chickpeas and their cooking liquid together in the fridge for 1-2 days.

Make paella

  • Prepare ingredients first per the ingredient list. Onion, garlic and red bell pepper can go together. Passata and chopped cilantro can go together in a glass. Paprika, cumin and salt can also be combined.
  • Heat the 3 cups broth in a saucepan until boiling. Then turn heat to low and cover. If chickpeas are in the fridge, you can add them to the broth here, to warm them up. (Otherwise leave them to the side for now.)
  • Heat a very large (at least 12”), straight-sided skillet over medium-high heat. Add the ¼ cup olive oil and heat to shimmering. Place the shishitos in the pan with tongs and sear each side for 1-2 minutes. Transfer them back to their bowl.
  • Around now, preheat the oven to 400ºF.
  • Add the onion, garlic and bell pepper and cook to the pan, stirring frequently, until the vegetables have softened, 6-8 minutes. Add the paprika, cumin and salt and stir well for 30 seconds. Then add the green beans and cook for 2-3 minutes until they’ve brightened.
  • Stir in the tomato sauce and cilantro and let it cook a bit, maybe 30 seconds. Then add the rice and stir well, making sure it all is combined thoroughly. Stir in the broth, drained chickpeas, and spinach. Sprinkle in the crushed saffron. Taste and add more salt if needed.
  • Cook on medium, stirring occasionally, for about 5 minutes, until the rice has begun to absorb the liquid. The rice should still be covered by liquid, but it should have started to dry out.
  • Then nestle the shishitos on the rice and transfer the pan the oven. Bake, uncovered, for 12 to 15 minutes. Remove and cover with a lid or aluminum foil and let it sit for 10 minutes, until the rice is fully cooked.
  • While it cooks, make the aioli. Cut the garlic and remove green shoots, if any, to prevent some of the bitter taste of uncooked garlic. In a small cup that can fit the immersion blender, puree the garlic, aquafaba, chickpeas, mustard and salt until smooth. Drizzle in the oil, starting slowly until it begins to thicken. Then you can pour the rest in. You may need to blend for several minutes before it starts to thicken. Once as thick as you think it’ll get, or as thick as it needs to be, add the lemon juice and any extra salt, to taste. Store in a container in the fridge until you’re ready to serve.

Notes

This recipe makes 8 servings.

Nutrition

Calories: 476kcal | Carbohydrates: 59g | Protein: 10g | Fat: 23g | Saturated Fat: 3g | Sodium: 692mg | Potassium: 631mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3155IU | Vitamin C: 91mg | Calcium: 69mg | Iron: 5mg
Nutrition Facts
Chickpea & Shishito Paella
Amount Per Serving
Calories 476 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g19%
Sodium 692mg30%
Potassium 631mg18%
Carbohydrates 59g20%
Fiber 9g38%
Sugar 9g10%
Protein 10g20%
Vitamin A 3155IU63%
Vitamin C 91mg110%
Calcium 69mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Weeknight Dinner, Winter

Cranberry Bean and Barley Stew

A delicious and simple soup that uses barley to soak up the rich pot broth produced by a cranberry bean. You can substitute other hearty, delicious beans that produce a great pot-broth, like Rio Zape.

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Cranberry Bean and Barley Stew

A simple, flavorful bean soup – an instant and recognizable classic
Prep Time30 minutes
Cook Time1 hour 30 minutes
Soaking Time8 hours
Total Time10 hours
Course: Dinner
Cuisine: Vegetarian
Keyword: Barley, Dry Beans
Servings: 6 servings
Calories: 463kcal

Ingredients

Beans

  • 1 lb cranberry beans (dry)
  • 4 bay leaves
  • 1 shallot peeled and left whole or cut in half
  • 2 cloves garlic whole
  • 1 stalk celery cut into large chunks
  • 1 carrot cut into large chunks
  • 1 tsp peppercorn
  • 1 sprig rosemary
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano

Stew

  • 2 tbsp olive oil
  • 2 tbsp miso paste or 2 tbsp tomato paste
  • 1 large onion chopped
  • 4 cloves garlic crushed
  • 2 carrots halved and sliced
  • 3 stalks celery halved and sliced
  • 1 28 oz can diced tomatoes
  • 1 cup pearled barley
  • 3-5 cups spinach
  • 2 tsp salt
  • 1 tsp pepper

Instructions

Soak Beans

  • Rinse and pick through the beans. Add the beans to a large bowl and cover with at least double the amount of water, by volume. Add about 1% (by weight) salt, typically around 2 tsp salt and mix. Set aside, covered, for at least four and up to about eight hours.

Prepare Soup

  • When ready to cook the beans, drain and add the beans to a large pot. Add 4.5 quarts of water; you will be using the bean cooking liquid as the base for the soup, so you want plenty of water here. As you bring the beans and water to a boil, clean the various ingredients used to cook the beans listed above and add to a large soup sock and/or a spice bag. (You can leave the bay leaves out if you’d like and just add to the bean liquid, since you can continue using those for the final product too.)
  • Once the beans reach a boil, cover and set a timer for 10 minutes. When time is up, bring the mix down to a low simmer and cook, covered, for 30 minutes, or until beans are nearly cooked. (They can be just a little undercooked, since you will continue to simmer.) If the beans get overcooked, quickly remove from the heat, salt the water well, and add the tomotoes. The salt and acid will slow the cooking.
  • While the beans cook, prepare the other ingredients. Large dice the onion, mince or crush the garlic, and slice the celery and carrots into stew-worthy small pieces. For the celery, I usually slice the stalk in half vertically (or even fourths for very large stalks) and then slice into 1-2 cm slices. For carrots, I would cut large ones in half and then slice the halves (or smaller carrots) to 1-2 cm slices. Add all of the vegetables to a single large prep bowl. Rinse the pearled barley. Rinse the spinach.
  • Optional: If you are cooking the final soup in the same pot as the beans, you can wait until the beans are fully cooked and move the beans and their cooking liquid to a bowl to the side. Remove the soup sock and/or spice bags from the beans and their liquid. DO NOT DRAIN – you want to save all liquid.
  • Either way, in a large pot, add 2 tbsp of olive oil and heat over medium-high. Add the onion, garlic, celery and carrots. Add about 1 tsp salt and ½ tsp pepper (or to taste). Cook until they are softening and developing flavor, usually 5-7 minutes. It’s OK if the onion is taking on some color. Then, add the 2 tbsp miso paste or the 2 tbsp tomato paste. Cook until fragrant, 30-90 seconds. Add the can of tomatoes, with their liquid, and mix well. Season with the remainder 1 tsp salt and additional ½ tsp pepper (or to taste) remembering tomatoes soak up a lot of salt usually.
  • Add the rinsed 1 cup barley and the beans and their cooking liquid. Stir everything together. Lower the temperature once you’ve reached a simmer and allow to simmer for 30 minutes, until the barley is chewy and no longer hard.
  • Once the barley is cooked, add the rinsed spinach and turn off the heat. Add salt and pepper to taste.

Notes

  • Six servings
  • Could use a small portion of crusty bread for the liquid, but the barley provides enough filling carbs

Nutrition

Calories: 463kcal | Carbohydrates: 82g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Sodium: 1056mg | Potassium: 1441mg | Fiber: 27g | Sugar: 4g | Vitamin A: 6751IU | Vitamin C: 10mg | Calcium: 168mg | Iron: 6mg
Nutrition Facts
Cranberry Bean and Barley Stew
Amount Per Serving
Calories 463 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 1056mg46%
Potassium 1441mg41%
Carbohydrates 82g27%
Fiber 27g113%
Sugar 4g4%
Protein 23g46%
Vitamin A 6751IU135%
Vitamin C 10mg12%
Calcium 168mg17%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Pressure Cooker, Projects

Bean Sausages

Jump to Recipe

I’ve made this several times, including just recently for the first time in a while. The recipes takes quite a long time, but it’s not very difficult and some of the time is inactive, so you can prep other side dishes or do the dishes along the way. Given the cooling time to really make this great, it is probably best made in the morning for an evening dinner, or even the day before.

This makes 6 sausages, and the serving size is probably 2 per person, if you also serve it with sides and bread, for example. You may want to double the recipe, like I usually do, to really get the most out of the time spent on it. You can’t really more than double it and still have it fit into the pressure cooker for the final step.

If you forget to soak the beans, you can quickly soak them as you prep the other ingredients for the first cooking and turn the cooking time to about 12 minutes (for black-eyed peas) and add a total of 1 cup water or vegetable stock (instead of 1/2 cup) and it will work great. Just be sure to drain off extra liquid before mashing the beans.

I have switched up the spices a few times and it has worked great. Don’t go overboard with spices – never more than about 1 tsp of anything aromatic and less than ½ tsp of hot spices (i.e. chipotle). You don’t want to overwhelm the other flavors. The crushed fennel seeds are pretty much mandatory – it gives it a recognizable sausage flavor that’s really delicious.

Print Recipe

Bean Sausages

Delicious, healthy homemade bean sausages.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Vegetarian
Keyword: Dry Beans, Substitutes
Servings: 6 sausages
Calories: 151kcal

Equipment

  • Pressure cooker
  • Steamer basket (for pressure cooker)

Ingredients

First Step

  • ¾ cup black-eyed peas or other mashable bean, like black or garbanzo, soaked and drained
  • 1 cup shiitake mushrooms diced
  • 1 red onion small, diced
  • ½ cup vegetable stock or water or 1 cup, if beans are unsoaked

Second Step

  • ⅓ cup all-purpose flour
  • 2 tbsp wheat gluten or 2 tbsp ground chia or flax seeds
  • 2 tbsp nutritional yeast
  • 1 tbsp tomato paste
  • 2 tbsp balsamic vinegar or tamari
  • 1 tbsp Worcestershire sauce vegan – this can be replaced with 1 tbsp miso, or maybe 1-2 tsp amino acids, or another 1 tbsp tomato paste
  • 2 tsp Italian seasoning or up to 1 tbsp of some or all of the following spices: basil, oregano, marjoram, parsley, thyme, summer savory, rosemary, garlic, onion
  • 1 tsp smoked paprika
  • 1 tsp fennel seeds ground or crushed (for less than 1 tsp total once crushed)

Optional

  • 1 tbsp miso paste add a touch more flour if you add this
  • ½ tsp chipotle powder
  • 1 tsp cumin

Instructions

First Step

  • If you have soaked the beans already for a few hours, then you can skip right to the next step. If you have not, I would recommend rinsing the beans and adding to about 3 cups water along with an optional 1 tsp salt. Set aside until the rest is prepped.
  • While the beans soak, clean and mince the mushrooms and small red onion. Also crush or mince the garlic. Heat a stovetop pressure cooker on the stove to medium heat or turn your electric pressure cooker to sauté on medium. Add the mushrooms and onion and dry sauté for 2 minutes, stirring fairly frequently. If it gets stuck to the bottom, that’s ok, but try to scrape some off before it burns. You want some of the browned/burned bits, for their umami power, but you don’t want anything fully burned.
  • Add the garlic and stir. Then add the drained beans and ½ cup water or vegetable stock (if beans soaked for hours already) or 1 cup water or vegetable stock (if the beans only briefly soaked).
  • Lock on the lid and bring to high pressure for 6 minutes (if beans were pre-soaked for hours) and up to 12 minutes (if beans were not pre-soaked for long). Allow pressure to release naturally. Test a few beans to make sure they are fully cooked. If not, re-pressurize for 2-3 minutes and allow pressure to release naturally. [While the beans cook, you can measure out and prepare all of the ingredients listed in the second step. Dry ingredients can be combined in one cup, and wet ingredients can be pre-combined in another cup. Set aside for later.]
  • Once beans are fully cooked, drain any remaining liquid and transfer to a medium bowl to cool. While the beans cool, clean out the pressure cooker pot and at least rinse the cooker top and silicon ring. (You will be reusing this to cook the sausages under pressure.)
  • Once beans are cooled (5-15 minutes), mash the beans with a fork, a potato masher or your hands. It shouldn’t be like smooth, but you also want very few or no whole beans left.

Second Step

  • Add in the “second step” and “optional” ingredients, mixing frequently with a spatula or fork as you add them, to ensure you get a well-mixed paste. Let this sit for at least 5 minutes, for the flour to absorb the liquid. It will be a fairly sticky and rough paste and it should be able to form shapes well by the time you’re done. For example, you should be able to make a rough ball with it and it shouldn’t fully deflate into a flat oval, even if it flattens just a bit. If it seems too wet, add just a bit more flour to make it a drier, more formed consistency. The next step will firm it up further, so you shouldn't expect it to be quite as dry or cohesive as, let's say, a black bean burger patty or falafal.
  • While that sits, prepare your aluminum foil (and optional parchment paper) by cutting into squares that are about 5”x7” – but that’s a rough estimate. I’d say at least 3” by 6” is the minimum size, but you may want a larger square to make it manageable. I have used parchment before as an “inner” liner and I find it doesn’t make much difference for the final result, so I skip that now. (I know some people dislike their food touching aluminum – I respect everyone has their own preference there. The science I’ve read says it doesn’t matter, but who knows.)
  • Divide the mixture into 6 portions on top of the aluminum foil or parchment paper. Shape into rough sausage shapes and roll the wrapper around it, folding or twisting the ends to contain and hold the the sausage shape. The aluminum foil will help hold the shape in the pressure cooker, so use it as the outer wrapper if you used parchment paper as the inner liner. I don’t have an exact strategy for the ends – twist or fold – but I think folding carefully probably provides the best shape.
  • Once you have them all shaped, add 1 cup water to the bottom of the pressure cooker and place the steamer basket or rack in the pressure cooker. Carefully place the wrapped “sausages” in the cooker, layering them on top of each other. I can usually place 3-4 on each layer, and then I switch the orientation for the next layer so they’re alternating. I’ve never tried it another way, but this works for me.
  • Lock the lid on the pressure cooker and bring to pressure for 10 minutes. Allow pressure to release naturally. Remove the lid (carefully, as always) and let cool for a few seconds.
  • Carefully remove the sausages from the pressure cooker and unwrap gently. You may want to let them cool for another few minutes, so it’s easier to unwrap them.
  • For the firmest sausages, refrigerate for at least 3 hours or overnight. I have refrigerated in the wrappers and out of the wrappers. Both methods work fine for me.
  • To heat and crisp the sausages, add them to a pan with a few tbsp of a neutral oil (less oil if you use a nonstick pan) and pan fry them over medium or medium-high for about 8-10 minutes total, with 2-3 minutes per side. Mine usually brown up quite a bit and develop a nice outer layer.

Serving

  • Serve with a great mustard, maybe over a nice slide of bread. Other suggestions for serving include sliced in a soup, or with baked beans, or in a hotdog bun or naan with traditional sausage fixings, like caramelized onions and relish.

Nutrition

Calories: 151kcal | Carbohydrates: 27g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 268mg | Potassium: 523mg | Fiber: 5g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 3mg
Nutrition Facts
Bean Sausages
Amount Per Serving
Calories 151 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 268mg12%
Potassium 523mg15%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 5g6%
Protein 10g20%
Vitamin A 328IU7%
Vitamin C 3mg4%
Calcium 55mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Fall, Favorites, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Tofu, Broccoli and Rice (Hainanese-Inspired)

This requires some work the day before or in the morning, to create a good ginger scallion sauce and also to marinate the tofu.

Print Recipe

Tofu, Broccoli and Rice (Hainanese-Inspired)

Like "Rooster & Rice" – a simple delight
Prep Time30 minutes
Cook Time30 minutes
Marinating Time1 day
Total Time1 day 1 hour
Course: Dinner
Cuisine: Chinese
Keyword: Rice, Tofu
Servings: 2 servings
Calories: 1017kcal

Ingredients

Ginger scallion sauce

  • 3 tbsp light oil canola, grapeseed
  • 2 tbsp scallions minced
  • 1 inch fresh ginger 1 tbsp minced or 2 tbsp grated
  • 1 tbsp soy sauce

Tofu

  • 1 tbsp sesame oil
  • 4 tbsp soy sauce
  • 2 tbsp mirin rice wine
  • 1 tbsp rice wine vinegar
  • 1 tbsp grated fresh ginger
  • 20 oz firm tofu 2 Hodo Soy packages

Rice

  • 2 cloves garlic minced
  • 1 inch fresh ginger 1 tbsp minced or 2 tbsp grated
  • 1 cup long-grain rice basmati
  • 1½ cup vegetable or no-chicken stock

Broccoli

  • 1.5 lb broccoli
  • Water or vegetable stock

Serving

  • 1 tbsp Sambal oelek or sriracha

Instructions

Ginger scallion sauce

  • Mince the green onion. Mince or grate the fresh ginger. Add to a storage container (like a Mason jar) along with the 3 tbsp oil and 1 tbsp soy sauce. Allow to marinate for at least one hour and up to one week.

Tofu

  • Marinate the tofu in advance by mixing all of the liquid and ginger ingredients together in a sealable container. Slice the tofu into bite-size cubes and pat dry. Add to the marinade and toss to coat. Cover and refrigerate for up to a full day.
  • When ready, heat 2 tbsp of a high-heat oil over medium-high heat in a large straight-sided pan or Dutch oven. Once the oil is hot, add the tofu in one layer. Cook for a few minutes on each side without disturbing before flipping, aiming for a light-brown, crisp exterior on each side.

Rice

  • In a large soup pot that fits a strainer attachment (you’ll see why later) over medium heat, add a few tsp oil and the 2 cloves minced garlic and minced or grated ginger. Fry a bit. Rinse the 1 cup rice thoroughly, then add the drained rice to the pot and stir well for 1-2 minutes.
  • Move the ginger, garlic and rice mix to a rice cooker and add 1½ cup vegetable stock. Cook until done. (Do not clean the large pot.)

Broccoli

  • To steam the broccoli, add 1” water or stock to the pot where the rice was briefly fried. Bring to a boil.
  • As it comes to a boil, chop the broccoli so you have large bite-size pieces. Once the water/stock is boiling, add the broccoli to a steamer basket and place on/in the pan.
  • Cover and steam for 5-6 minutes. Try to time this so it’s the final step as the rice and tofu are finishing, or even after they finish so the broccoli is very freshly steamed.

Assemble & Serve

  • Once the tofu, rice and broccoli are done, assemble in a bowl (recommended) by placing the rice on the bottom, with fried tofu on one side and broccoli on the other. Top with drizzles of the ginger scallion sauce and the sambal oelek, as desired.

Notes

Makes 2 very large servings, or 3-4 smaller servings

Nutrition

Calories: 1017kcal | Carbohydrates: 118g | Protein: 47g | Fat: 43g | Saturated Fat: 6g | Sodium: 3652mg | Potassium: 1359mg | Fiber: 13g | Sugar: 13g | Vitamin A: 2565IU | Vitamin C: 311mg | Calcium: 562mg | Iron: 8mg
Dairy-Free, Favorites, Great Leftovers, Side

Best Potato Salad Ever

This is from an excellent book. You can add in chopped boiled eggs if you want to make it non-vegan and add a bit of protein. But really it works excellent on its own.

Print Recipe

Best Potato Salad Ever

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: Picnic, Potatoes
Servings: 6 servings
Calories: 292kcal

Ingredients

  • 2 lbs red potatoes
  • 4 large shallots thinly sliced
  • 4 cloves garlic minced
  • 2 tbsp Dijon mustard or horseradish
  • ½ tsp salt
  • 3 tbsp balsamic vinegar
  • ½ cup olive oil
  • 2 cups baby arugula

Instructions

  • Start boiling a large pot of salted water. Wash the potatoes and cut into bit-size chunks (½” pieces). Cook potato for 6 to 8 minutes, until cooked (not al dente).
    2 lbs red potatoes
  • Whisk the sliced shallots, minced garlic, mustard, salt and several grinds of fresh pepper together with the vinegar in a large bowl. Whisk in the olive oil.
    4 large shallots, 4 cloves garlic, 2 tbsp Dijon mustard, ½ tsp salt, 3 tbsp balsamic vinegar, ½ cup olive oil
  • Drain the potatoes. Toss with the vinaigrette. Marinate for 20 to 30 minutes.
  • Rinse and dry the arugula. Fold the arugula into the potatoes. Adjust salt, pepper and vinegar to taste.
    2 cups baby arugula

Notes

Serves 6 as a side dish

Nutrition

Calories: 292kcal | Carbohydrates: 29g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Sodium: 284mg | Potassium: 792mg | Fiber: 3g | Sugar: 5g | Vitamin A: 173IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 2mg
Nutrition Facts
Best Potato Salad Ever
Amount Per Serving
Calories 292 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Sodium 284mg12%
Potassium 792mg23%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 5g6%
Protein 4g8%
Vitamin A 173IU3%
Vitamin C 16mg19%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Dairy-Free

Perfect Boiled Eggs

Print Recipe

Perfect Boiled Eggs

Simple, tested way to make the perfect boiled egg
Prep Time0 minutes
Cook Time15 minutes
Total Time15 minutes
Course: Ingredient, Snack
Keyword: Basics, Simple
Servings: 1 serving
Calories: 63kcal

Ingredients

  • 1 egg

Instructions

  • In a large saucepan or pot with enough room for the eggs to fit in a single layer, add 1 inch of water and a steamer basket (ideally, but not required). Cover and bring to a boil.
  • Once boiling, gently lower eggs into the basket or place at the bottom gently.
  • Cover the pot and cook the eggs for up to 11 minutes (at most, and as little as 6 minutes for a liquid yolk and just-firm whites). Drain eggs and then peel and eat immediately. You can also allow them to cool naturally before storing them for up to a week in their shell.

Nutrition

Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
Nutrition Facts
Perfect Boiled Eggs
Amount Per Serving
Calories 63 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 164mg55%
Sodium 62mg3%
Potassium 61mg2%
Carbohydrates 1g0%
Sugar 1g1%
Protein 6g12%
Vitamin A 238IU5%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Great Leftovers, Indian, Pressure Cooker, Rotation, Weeknight Dinner

Black Bean Kofta and Tomato Sauce

This is one where the timing gets jammed up at the end. From start to finish, this could be a two-hour meal, if you include cooking the beans.

  • 45-60 minutes to cook the beans (including pressurizing, pressure cooking, and natural pressure release)
  • 10 minutes for assembling kofta
  • 25 minutes for baking the kofta
  • 15 minutes to simmer kofta in the sauce

Tips to make this meal as fast as possible:

  • Ideally, you will start the beans at the very beginning of the cooking process, so they are ready early. You can start them earlier than that, even, since the method described below is supposed to be in the background anyway.
  • The next thing to do is prep all ingredients. The instructions include a step to puree the tomatoes, but you could consider doing that while the beans cook, if you have time before starting cooking.
  • Then, you can start the sauce before you start baking the kofta. The sauce will do best if it can simmer for a while on medium-low or low. So consider starting the early sauce prep before you put the kofta in the oven.

Important: this one needs a small pasta, bread, rice or naan as a side.

Print Recipe

Black Bean Kofta and Tomato Sauce

A delicious and filling Indian-inspired meal
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: Indian, Vegetarian
Keyword: Dry Beans
Servings: 6 servings
Calories: 398kcal

Equipment

  • Pressure cooker

Ingredients

Beans

  • 350 g dry black beans
  • bean spices including bay leaf, kombu, red pepper flakes, garlic powder, oregano, peppercorns

Kofta

  • 4 cloves garlic
  • 2 inch fresh ginger peeled
  • 2 serrano peppers stems removed
  • 4 spring onions or 6 scallions, trimmed and chopped
  • 1 bunch fresh cilantro chopped, 1 tablespoon reserved for garnish
  • ¾ cup bread crumbs
  • 2 eggs
  • 1 tsp garam masala
  • ½ tsp chipotle chili powder

Sauce

  • 2 tbsp olive oil
  • 1 large white onion finely chopped
  • 4 lbs tomatoes or 2 28oz cans tomatoes, whole peeled or crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin

Instructions

Beans

  • Pre-soak the beans for best results. Measure, pick-through and rinse the beans. Add to a large bowl, cover with water of 1.5% salinity (i.e. 1 liter water and 15g salt), and set aside covered for 6-10 hours.
    350 g dry black beans
  • When you’re first starting to prepare dinner, start the beans. Drain and briefly rinse the beans. Add the beans and enough water to cover by ½" to a pressure cooker pot. In a small spice bag, add a bay leaf, 1 piece kombu, ½ tsp red pepper flakes, ½ tsp peppercorns, ½ tsp garlic powder and ½ tsp oregano. Throw into the pot.
    bean spices
  • Put on the lid with a sealing ring, and set to high pressure for 6 minutes. Start it. You’re then going to leave it until it pressurizes and then naturally releases pressure. This whole process will take about 40-50 minutes, with 25 minutes of that time for depressurizing. Once depressurized, the beans should be perfectly soft and cooked. If not, cook a bit longer, but I wouldn't pressurize again or you’ll almost certainly overcook or cause more steam release than necessary.

Kofta

  • As the beans cook, you can prepare the rest of the ingredients per the instructions in the ingredient list.
  • Once everything is prepped, put the garlic, ginger and serrano peppers in a large food processor and run until you have a well-chopped consistency. (You probably need to scrape the sides several times.) Add half of the paste to a small cup.
    4 cloves garlic, 2 inch fresh ginger, 2 serrano peppers
  • To the food processor with half of the paste, add the rough-chopped spring onions and the cilantro and pulse 5-10 times, stopping to scrape the sides, until everything is well chopped. Then add the breadcrumbs, garam masala, chipotle, and 1 tsp salt. Blend until combined. Then add the 2 eggs and blend. Finally, add the beans.
    4 spring onions, 1 bunch fresh cilantro, ¾ cup bread crumbs, 1 tsp garam masala, ½ tsp chipotle chili powder, 2 eggs
  • Preheat oven to 400ºF. Line a sheet pan with parchment paper. Shape the mixture into 1” balls and place on the sheet pan. Place in the oven and bake for 25 minutes.

Sauce

  • While the kofta bake, in very large skillet or a Dutch oven, heat 2 tbsp olive oil over medium. Add the white onion and sauté until translucent and well-cooked. Add the remaining garlic, ginger and serrano paste from the small cup and cook for another 5 minutes, turning down the heat if things are cooking too fast.
    2 tbsp olive oil, 1 large white onion
  • While that’s cooking, purée the tomatoes until smooth. Add the purée (or crushed tomatoes), coriander and cumin to the skillet. Simmer for up to 20 minutes on low or medium-low.
    4 lbs tomatoes, 1 tsp ground cumin, 1 tsp ground coriander

Combine

  • Once the sauce is done, turn heat to low (if not already there) and add the kofta to the skillet. If the sauce is too thick (or too minimal) add a bit of water so the sauce comes up about two-thirds of the way to the sides of the balls. Simmer for 15 minutes on low, gently stirring occasionally, until the kofta are warmed through and the sauce has thickened.
  • Serve with small pasta, bread, naan or basmati rice.

Notes

Makes 6 servings

Nutrition

Calories: 398kcal | Carbohydrates: 66g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 435mg | Potassium: 1778mg | Fiber: 16g | Sugar: 15g | Vitamin A: 901IU | Vitamin C: 30mg | Calcium: 206mg | Iron: 8mg
Nutrition Facts
Black Bean Kofta and Tomato Sauce
Amount Per Serving
Calories 398 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 55mg18%
Sodium 435mg19%
Potassium 1778mg51%
Carbohydrates 66g22%
Fiber 16g67%
Sugar 15g17%
Protein 21g42%
Vitamin A 901IU18%
Vitamin C 30mg36%
Calcium 206mg21%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Bread and Pasta, Dairy-Free, Great Leftovers, Quick, Summer, Weeknight Dinner

Cold Sesame Noodles with Crunchy Vegetables

This is one of the best hot-weather meals there is. You only briefly heat up the kitchen with a quick pasta boil. And then everything else stays cold. And you eat it cold. Delicious!

Print Recipe

Cold Sesame Noodles with Crunchy Vegetables

Hot-weather classic
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner, Lunch
Cuisine: California
Keyword: Pasta
Servings: 4 servings
Calories: 467kcal

Ingredients

  • 4 cups raw, crunch vegetables snap peas, bell peppers; chopped
  • 12 oz fresh noodles Linguine or bucatini, for example
  • 2 tbsp toasted sesame oil
  • ½ cup tahini
  • 1 tbsp sugar
  • 3 tbsp soy sauce
  • 2 tsp fresh ginger minced or grated
  • 1 tbsp rice vinegar
  • 1 tsp hot sesame oil or more, to taste

Instructions

  • Bring a large pot of salted water to a boil. Prepare the vegetables by cleaning and chopping them into bite-sized pieces. Snap peas can be kept whole if not too large. Place vegetables in the fridge once cut.
  • Cook the noodles very quickly, following package directions. (Freshest pasta may only need 50-75 seconds). Rinse well in cold water. Toss with a few dashes of sesame oil. Store in a container in the fridge to keep cooling down.
  • Whisk together the sesame oil, tahini, sugar, soy sauce, ginger, vinegar, hot oil and ½ tsp freshly ground black pepper. Thin the sauce with 1-2 tbsp warm water until it’s the consistency of heavy cream. Store in the fridge.
  • When ready to eat a serving, toss the three things together – noodles, fresh veggies, sauce (¼ to ½ cup per serving).

Nutrition

Calories: 467kcal | Carbohydrates: 61g | Protein: 16g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 786mg | Potassium: 450mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1115IU | Vitamin C: 59mg | Calcium: 79mg | Iron: 6mg
Nutrition Facts
Cold Sesame Noodles with Crunchy Vegetables
Amount Per Serving
Calories 467 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 62mg21%
Sodium 786mg34%
Potassium 450mg13%
Carbohydrates 61g20%
Fiber 3g13%
Sugar 7g8%
Protein 16g32%
Vitamin A 1115IU22%
Vitamin C 59mg72%
Calcium 79mg8%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Weeknight Dinner, Winter

White Bean and Swiss Chard Stew

This is best served with a side of toasty, fresh bread (like focaccia or a a roll), so I’m including that here. Leave off if you’d like, or if you have other plans.

Print Recipe

White Bean and Swiss Chard Stew

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 2 servings
Calories: 442kcal

Ingredients

Beans

  • ¾ cup cannellini beans
  • Bay leaf kombu, spices for beans

Soup and bread

  • 2 tbsp olive oil
  • 2 large cloves garlic
  • 1 medium red onion
  • 8 oz carrots
  • 12 oz green Swiss chard
  • 2 tsp smoked paprika
  • ½ slab focaccia or other bread
  • 1 tbsp vegan butter
  • 1 tsp salt
  • freshly ground black pepper

Instructions

  • First, make the beans. Soak the beans in advance in water and salt. Drain off nearly all of the water, to make the water less saline, and then add more water. Add the bean flavorings. Bring to a very gentle boil for 10 minutes and then turn down to a low simmer. (Given the fragile nature of cannellinis, you want to go low and slow.) When beans are done, reserve the beans and 3 cups of the liquid.
  • Mince the garlic cloves. Finely chop the red onion. Scrub and thinly slice carrots. Using a knife, cut Swiss chard stems from leaves. Thinly slice the stems. Halve the leaves lengthwise and slice crosswise into ½”-thick ribbons.
  • In a Dutch oven or large saucepan, heat 2 tbsp oil over medium-high until shimmering. Add about ½ tsp of the paprika and cook for 30 seconds. Add the garlic, diced onions, carrots, Swiss chard stems and 1 tsp salt. Stir well. Cover and cook, stirring occasionally, until everything is softened, about 7 minutes.
  • Add the beans and 1½ cups of the bean liquid. Add smoked paprika, salt and pepper. Bring to a simmer. Then add the Swiss chard leaves and cook until wilted, about 4 minutes. Season to taste.
  • Serve with bread.

Notes

Serves 2

Nutrition

Calories: 442kcal | Carbohydrates: 55g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 2005mg | Potassium: 1176mg | Fiber: 11g | Sugar: 10g | Vitamin A: 30601IU | Vitamin C: 63mg | Calcium: 188mg | Iron: 6mg
Nutrition Facts
White Bean and Swiss Chard Stew
Amount Per Serving
Calories 442 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Trans Fat 1g
Sodium 2005mg87%
Potassium 1176mg34%
Carbohydrates 55g18%
Fiber 11g46%
Sugar 10g11%
Protein 12g24%
Vitamin A 30601IU612%
Vitamin C 63mg76%
Calcium 188mg19%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.