Category Archives: Dairy-Free

Dairy-Free, Dry Beans, Weekend Dinner, Weeknight Dinner, Winter

Spicy Broccoli and Sun-Dried Tomato Pasta

This was a “pantry dinner” one time that’s been modified a few times since, I believe. The flavors work together in a special way that is somewhat surprising once it comes all together.

Print Recipe

Spicy Broccoli and Sun-Dried Tomato Pasta

Spicy and flavorful pasta dish
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 4 servings
Calories: 515kcal

Equipment

  • Pressure cooker

Ingredients

Beans

  • ¾ cup dry chickpeas
  • 1 bay leaf

Everything Else

  • ½ lb pasta farfalle or spiral pasta
  • 4 tbsp olive oil
  • 5 cloves garlic minced
  • ½ tsp red pepper flakes
  • 1½ pound broccoli chopped into small, bite-sized pieces
  • ½ cup sun-dried tomatoes soaked in hot water then chopped
  • 3 oz goat cheese
  • 2 oz Parmesan finely shredded
  • 15 pitted kalamata olives
  • 1 small lemon

Instructions

Beans

  • Pre-soak the beans for about 6-8 hours in 1% salinity water. Drain and add to a pressure cooker along with enough water to cover the beans. Add the bay leaf. Bring to high pressure for 8 minutes. Allow pressure to release for 25 minutes and then release the rest of the pressure manually. Check for softness and cook for longer if needed. If done, drain the beans, discarding the water. Proceed once beans are done.
    ¾ cup dry chickpeas, 1 bay leaf

Everything Else

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. When done, save about 1 cup of the pasta water, drain the pasta, and put it back in the pot, off the heat.
    ½ lb pasta
  • While that cooks, prep the other ingredients. Mince the garlic cloves (yielding at least 1 tbsp). Chop the broccoli into small, bite-sized pieces. Add ½ cup of the sundried tomatoes to a bowl of very hot water. Once they’ve expanded, chop them. Roughly chop the 15 Kalamata olives. Juice the lemon.
    5 cloves garlic, 1½ pound broccoli, ½ cup sun-dried tomatoes, 15 pitted kalamata olives, 1 small lemon
  • Place a small heat-safe bowl near the stove. In a large skillet, heat 3 tablespoons of olive oil over medium-low heat. When the oil is hot, add the ½ tsp red pepper flakes and minced garlic and cook, stirring constantly, until the garlic begins to simmer, but do not let the garlic brown. Pour and scrape the seasoned oil into the heatproof bowl and set aside.
    4 tbsp olive oil, ½ tsp red pepper flakes, 5 cloves garlic
  • Add another 1 tbsp olive oil to the pan and heat over medium-low until shimmering. Add the broccoli and sprinkle with salt. Cook, stirring occasionally, about ten minutes, until the broccoli has shrunk to a single layer in the pan and turned bright green, and most have some browning on them. Make sure the broccoli is cooked well here – you want it to be somewhat tender and definitely somewhat browned.
    4 tbsp olive oil, 1½ pound broccoli
  • Next, add the chopped sun-dried tomatoes to the pan. Pour about ⅓ cup pasta water into the pan. Cover the pan and continue cooking until the water has simmered down to almost nothing, about 15 to 30 seconds. Uncover and remove the pan from heat.
    ½ cup sun-dried tomatoes
  • Add the drained pasta to the pan and drizzle in the pepper and garlic infused oil. Stir, then add the goat cheese and most of the parmesan cheese. Stir until everything is well distributed. Add the chopped olives and lemon juice, and stir until the goat cheese loosens up and gets creamier. Season to taste with salt and add a tablespoon more pasta water or additional goat cheese as needed. If it seems dry at all, add a little splash of olive oil and mix well. Mix in the chickpeas.
    3 oz goat cheese, 2 oz Parmesan

Nutrition

Calories: 515kcal | Carbohydrates: 50g | Protein: 24g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 940mg | Potassium: 1607mg | Fiber: 15g | Sugar: 16g | Vitamin A: 1922IU | Vitamin C: 178mg | Calcium: 362mg | Iron: 6mg
Nutrition Facts
Spicy Broccoli and Sun-Dried Tomato Pasta
Amount Per Serving
Calories 515 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 8g50%
Cholesterol 19mg6%
Sodium 940mg41%
Potassium 1607mg46%
Carbohydrates 50g17%
Fiber 15g63%
Sugar 16g18%
Protein 24g48%
Vitamin A 1922IU38%
Vitamin C 178mg216%
Calcium 362mg36%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Quick, Summer, Weeknight Dinner

Brown Butter Gnocchi with Summer Squash

Though it says butter, I made this with non-dairy ingredients in 2021 and it was still a great, simple recipe. I served it with a spinach-strawberry salad and the two went well together.

Print Recipe

Brown Butter Gnocchi with Summer Squash

Relatively quick summer meal
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian
Keyword: Inspired by Blue Apron
Servings: 2 servings
Calories: 580kcal

Ingredients

  • 2 large eggs
  • 10 oz gnocchi
  • 1 large lemon
  • 1 large yellow summer squash
  • 1 bunch parsley small
  • 2 tbsp vegan butter
  • 2 tbsp vegan sour cream
  • ¼ cup almonds
  • 1 tsp salt
  • black pepper to taste

Instructions

  • Heat 1" water in a large saucepot on high with a steamer basket inside. Once boiling, add the eggs and cook for 9 minutes. Remove and allow to cool. (Do not put on ice.) Pour out water, rinse the pot and refill with salted water. Heat to boiling on high. When eggs are cool enough to handle, carefully peel the cooked eggs.
  • While the eggs cook, prep the remaining ingredients. Medium dice the squash, roughly chop the almonds, quarter the lemon, and roughly chop the parsley leaves and stems.
  • In a medium nonstick pan, heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. Be careful not to overcook, as the butter can burn easily.
  • Add the squash to the pan of browned butter; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the almonds; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the almonds are fragrant. Add the juice of 2 lemon wedges and stir to combine.
  • While the almonds cook, add the gnocchi to the pot of boiling water. Cook until the gnocchi float to the top of the pot (3-5 minutes). Drain thoroughly.
  • Add the cooked gnocchi and vegan sour cream to the pan of squash and almonds. Cook on medium-high, stirring vigorously to coat the gnocchi, 30 seconds to 1 minute, or until thoroughly combined; season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Top with the peeled eggs cut in half. Garnish with the parsley.

Notes

Serves two.

Nutrition

Calories: 580kcal | Carbohydrates: 71g | Protein: 20g | Fat: 27g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 1900mg | Potassium: 855mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3541IU | Vitamin C: 94mg | Calcium: 182mg | Iron: 9mg
Nutrition Facts
Brown Butter Gnocchi with Summer Squash
Amount Per Serving
Calories 580 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 186mg62%
Sodium 1900mg83%
Potassium 855mg24%
Carbohydrates 71g24%
Fiber 10g42%
Sugar 7g8%
Protein 20g40%
Vitamin A 3541IU71%
Vitamin C 94mg114%
Calcium 182mg18%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Favorites, Meal Prep, Pressure Cooker, Spring, Summer, Winter

Spicy, Flavorful Refried Beans

I’ve been making these for many years, and barely need a recipe anymore. But it’s good to have as a reference, and in case I want to quickly remember a fantastic method for making refried beans.

This version uses a pressure cooker, as there are no downsides to cooking this in a pressure cooker, given you want these beans fully cooked.

Print Recipe

Spicy, Flavorful Refried Beans

Prep Time30 minutes
Cook Time1 hour
Bean Soaking6 hours
Total Time7 hours 30 minutes
Course: Ingredient
Cuisine: California, Mexican
Keyword: Dry Beans
Servings: 8 servings
Calories: 295kcal

Equipment

  • Pressure cooker

Ingredients

  • 1 lb dried beans Mayocoba, Pinto, Black, or other
  • 2 tbsp oregano Mexican Oregano, Epazote, or other
  • 1 medium white onion
  • 6 cloves garlic
  • 1 small jalapeno
  • 1 tbsp chipotle in adobo
  • 6 tbsp vegetable oil

Instructions

  • Soak the beans in 1.5% salted water for 6-8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time substantially.) Drain the beans, rinse quickly.
  • To the pressure cooker, add the one pound of dried beans. Add 2 quarts water.
  • Peel and cut the white onion in quarters. To spice sacks, or cheesecloth tied with twine, add two quarters of the onion, 2 tbsp oregano (Mexican, epazote, or Italian), and 3 cloves of garlic. Set the for high pressure for 5-8 minutes (Mayocoba), or 4-6 minutes (Pinto), or 4-6 minutes (Black).
    1 lb dried beans, 2 tbsp oregano, 1 medium white onion, 6 cloves garlic
  • Allow to release pressure for 25 minutes naturally, and then release the rest of the way. Taste for doneness – they need to be creamy and soft, but not overcooked. If they are not done, turn to sauté and boil until done.
  • While the beans cook, mince the rest of the onion, the jalapeno, and get 1 tbsp of the chipotle in adobo sauce (including one pepper). Mince the garlic. You can combine all of this into a storage container and put in the fridge while the beans cook.
    1 medium white onion, 1 small jalapeno, 1 tbsp chipotle in adobo
  • When beans are done, drain the beans, reserve the bean-cooking liquid and discard the spice bags.
  • In a large skillet or Dutch oven over medium-high, heat the 6 tbsp oil until shimmering. Add the onions, peppers, and garlic and cook, stirring occasionally, until onions are translucent and lightly golden, about 5 minutes.
    6 tbsp vegetable oil
  • Stir in beans and cook for a few minutes, lowering the heat some. Add ¼ cup of reserved bean-cooking liquid to start. Using bean masher, potato masher, or back of a wooden spoon, smash the beans to form a chunky purée; alternatively, use a stick blender to quickly make a smoother purée. Add more bean cooking liquid if needed, to make it just wet enough to cook down. Reduce heat to medium and cook, stirring, until desired consistency is reached. Season with salt and pepper and serve.

Notes

Makes about 8 servings

Nutrition

Calories: 295kcal | Carbohydrates: 38g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 32mg | Potassium: 820mg | Fiber: 10g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 4mg
Nutrition Facts
Spicy, Flavorful Refried Beans
Amount Per Serving
Calories 295 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 2g
Sodium 32mg1%
Potassium 820mg23%
Carbohydrates 38g13%
Fiber 10g42%
Sugar 2g2%
Protein 13g26%
Vitamin A 134IU3%
Vitamin C 6mg7%
Calcium 74mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Favorites, Great Leftovers, Roasted Vegetables, Rotation, Weeknight Dinner, Winter

Chipotle Vegetable & Farro Salad

This is a classic. Farro is used to great effect here. It has its own chewy texture that holds up well against the flavors and textures of the remaining ingredients, principally the roasted, spicy broccoli and sweet potatoes, along with the citrus, cheese, avocado and crunchy chips.

Print Recipe

Chipotle Vegetable & Farro Salad

Farro is the perfect base for this delicious salad.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: California
Keyword: Farro
Servings: 4 servings
Calories: 680kcal

Ingredients

  • 1 cup farro perlato rinsed
  • 4 small radishes cleaned, ends trimmed and thin-sliced
  • 1 large avocado cubed and spritzed with lime and salt
  • 1 large Cara Cara or blood orange peel and pith sliced off and cubed
  • 2 large limes juiced
  • 1 large Japanese sweet potato peeled and small diced
  • ¾ lb broccoli cleaned and cut into bite-sized florets
  • ½ can chipotle pepper in adobo sauce peppers chopped
  • 4 oz queso fresco crumbled
  • 1 large shallot peeled and minced
  • ½ tbsp agave or honey
  • 2 cups corn chips
  • 2 tbsp olive oil
  • 2 tsp salt

Instructions

  • Preheat the oven to 450°F with a sheet pan on one of the racks. Heat a large pot of salted water to boiling on high. Add the farro to the pot of boiling water and cook, uncovered, 15 to 25 minutes, or until tender. When done, turn off the heat, drain thoroughly and return to pot. Stir in ½ tbsp or so of lime juice and ½ tbsp of olive oil and about ½ tsp of salt plus some freshly ground pepper.
    1 cup farro perlato, 2 large limes, 2 tbsp olive oil, 2 tsp salt
  • While the farro cooks, toss the cubed sweet potato, broccoli florets and the chopped chipotle pepper and sauce, along with about 1½ tbsp of olive oil and ½ tsp salt and some freshly ground black pepper. Transfer to the pre-heated sheet pan and shake or move around to arrange in a single, even layer. Roast 15 to 25 minutes until the vegetables are lightly browned and tender. Set aside.
    1 large Japanese sweet potato, ¾ lb broccoli, ½ can chipotle pepper in adobo sauce, 2 tbsp olive oil, 2 tsp salt
  • While the vegetables roast, in a bowl, combine the sliced radishes, minced shallot, ½ tbsp agave and about 1 tbsp lime juice. (Use remaining lime juice on the farro or save.) Add ½ tsp salt and mix well. Set aside to marinate, stirring occasionally, for at least 10 minutes.
    4 small radishes, 1 large shallot, ½ tbsp agave or honey, 2 large limes
  • Mix together the cooked farro, roasted vegetables, orange cubes and marinated radishes and shallot (including the liquid). Then gently add the avocado and crumbled cheese. Top with the corn chips when serving.
    1 large avocado, 1 large Cara Cara or blood orange, 4 oz queso fresco, 2 cups corn chips

Notes

Serves 4

Nutrition

Calories: 680kcal | Carbohydrates: 97g | Protein: 17g | Fat: 28g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1894mg | Potassium: 1149mg | Fiber: 22g | Sugar: 15g | Vitamin A: 14260IU | Vitamin C: 118mg | Calcium: 316mg | Iron: 4mg
Nutrition Facts
Chipotle Vegetable & Farro Salad
Amount Per Serving
Calories 680 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 20mg7%
Sodium 1894mg82%
Potassium 1149mg33%
Carbohydrates 97g32%
Fiber 22g92%
Sugar 15g17%
Protein 17g34%
Vitamin A 14260IU285%
Vitamin C 118mg143%
Calcium 316mg32%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dinner Party, Dry Beans, Favorites, Great Leftovers, Rotation, Weekend Dinner, Weeknight Dinner

Mediterranean Tomato Lima Beans

A classic bean dish that is a great way to show off how wonderful Christmas Lima beans can be.

Consider serving it with one of the following:

Print Recipe

Mediterranean Tomato Lima Beans

One of the best Christmas Lima dishes ever
Prep Time30 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 45 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 6 servings
Calories: 358kcal

Equipment

  • Large Dutch oven

Ingredients

  • 1 lb Christmas Lima beans or large White lima
  • 2 bay leaves
  • ½ tsp salt
  • 1 tbsp olive oil
  • 1 tsp vegetable bouillon
  • 4 cloves garlic minced
  • 1 large yellow onion diced
  • 3 small carrots shredded, for about ½ cup
  • 2 tbsp tomato paste
  • 1 can diced or crushed tomatoes (28oz)
  • 1 tbsp rice vinegar
  • ½ tbsp honey
  • 1 tbsp dried oregano
  • 2 tsp dried thyme or rosemary
  • 1 dash ground nutmeg
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • ½ bunch fresh parsley finely minced

Instructions

  • Don’t soak the beans. I rarely recommend against soaking, but it's the right move here. Pre-heat the oven to 250ºF. Add the 1 lb of dry Christmas lima beans (rinsed) to a Dutch oven. Add 2 quarts of water, 2-3 bay leaves and ½ tsp salt. Bring to a heavy boil with the lid on. Once it is boiling, place in the oven (with the lid on). Check at 30 minutes and then every 15 minutes; the beans should be ready in 45-90 minutes. When you check, you are looking for just fully cooked, creamy beans but also not yet mushy. If it looks dry at any point, you can add boiling water.
    1 lb Christmas Lima beans, 2 bay leaves, ½ tsp salt
  • In the last 5-10 minutes of the beans cooking, prep your ingredients. Mince the 4 cloves garlic. Medium-dice the yellow onion. Shred carrots until you have ½ cup.
    4 cloves garlic, 1 large yellow onion, 3 small carrots
  • When the beans are done, remove any foam that’s on the top, and then strain the beans (while saving at least 1 cup of the bean water). You can reserve the bay leaves with the beans or remove them, and leave the beans in the strainer. Add the vegetable bouillon to 1 cup of the bean water.
    1 tsp vegetable bouillon
  • Turn up the oven to 375ºF. Wipe out the Dutch oven and return to the stovetop and heat to medium. Add about 1 tbsp of olive oil and the chopped onion and let cook and brown a little. Then add the garlic and mix until fragrant. Add the shredded carrot, and cook for another 30 seconds or so. Then add the 2 tbsp tomato paste and stir until fairly aromatic. Now, add the can of tomatoes, the 1 cup vegetable bouillon bean water, the 1 tbsp rice vinegar, ½ tbsp honey, 1 tbsp dried oregano, 2 tsp dried thyme or rosemary, and a dash of nutmeg. Add salt and pepper to taste too.
    1 tbsp olive oil, 2 tbsp tomato paste, 1 can diced or crushed tomatoes (28oz), 1 tbsp rice vinegar, ½ tbsp honey, 1 tbsp dried oregano, 2 tsp dried thyme or rosemary, 1 dash ground nutmeg, 1 tsp salt, 1 tsp freshly ground black pepper
  • Stir everything well and bring to a boil (you may want to increase the heat to medium high). Then reduce the heat to medium-low and cook for 10 to 12 minutes, to thicken the sauce some.
  • Taste the sauce and season with pepper, and more salt (if needed). Add the beans and ¼ cup fresh parsley. Cover the dish and bake for 30 minutes, stirring midway through. Uncover and bake for an additional 10-15 minutes to dry it a little.
    ½ bunch fresh parsley
  • Serve alone or with one of the suggested bases/sides. You can add some finely shredded Parmesan or a crumbled feta or other salty cheese on top if you'd like.

Notes

Serves 6

Nutrition

Calories: 358kcal | Carbohydrates: 67g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Sodium: 837mg | Potassium: 1911mg | Fiber: 19g | Sugar: 17g | Vitamin A: 4974IU | Vitamin C: 24mg | Calcium: 153mg | Iron: 9mg
Nutrition Facts
Mediterranean Tomato Lima Beans
Amount Per Serving
Calories 358 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 837mg36%
Potassium 1911mg55%
Carbohydrates 67g22%
Fiber 19g79%
Sugar 17g19%
Protein 20g40%
Vitamin A 4974IU99%
Vitamin C 24mg29%
Calcium 153mg15%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Dairy-Free, Side

Saffron Quinoa

Simple and delicious compliment to other dishes, especially Mediterranean Tomato Lima Beans.

Print Recipe

Saffron Quinoa

A perfect, flavorful side
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: California
Keyword: Quinoa
Servings: 4 servings
Calories: 157kcal

Ingredients

  • 2 cups water
  • 1 cup quinoa
  • 1 pinch saffron about 20 threads
  • 1 cube vegetable bouillon or 1 tsp

Instructions

  • First, heat just a bit more than 2 cups water in a medium saucepan, until it's fairly warm, but not boiling. Turn off the heat.
  • Crush the saffron on a plate or non-porous surface, then add to the water and let it steep for 5 minutes. Add the bouillon cube and stir.
  • Add the 1 cup quinoa and bring to a rapid boil and add a little pepper. Cover and turn the heat to very low. Let this sit for 15 minutes or so, and then stir and check that most of the water has been absorbed. If the qunioa is cooked, but there is some water left, you can leave the lid off and allow moisture to evaporate.

Nutrition

Calories: 157kcal | Carbohydrates: 27g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 239mg | Fiber: 3g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
Nutrition Facts
Saffron Quinoa
Amount Per Serving
Calories 157 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 13mg1%
Potassium 239mg7%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 1g1%
Protein 6g12%
Vitamin A 9IU0%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Quick, Weeknight Dinner

Quinoa Sopes (Corn Cakes)

Print Recipe

Quinoa Sopes (Corn Cakes)

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: California
Keyword: Quinoa
Servings: 4 servings
Calories: 353kcal

Ingredients

  • ½ cup quinoa
  • 1 lime zested and juiced
  • 2 cups masa harina
  • 2 tbsp olive oil divided
  • 2 tsp salt
  • 2 cups water

Instructions

  • First, rinse the ½ cup of quinoa. Pour the rinsed quinoa into a medium sauce pot and turn on high. Add a bit of olive oil, salt and pepper. Toast until the water evaporates, you hear crackling sounds, and you start to get a nutty smell. Add 1 cup of water, bring to a heavy boil, and then cover the pot and turn down to low for 15 minutes. Check if done by fluffing with a fork. If it remains uncooked, cover and keep cooking on low. If there is still some water but looks mostly cooked, uncover and keep on low, fluffing every few minutes so the water evaporates. When done, remove from heat and keep covered.
  • When you’re ready to make the sopes, preheat the oven to 450º.
  • In the stand mixer, or in the largest bowl you have, mix the cooked quinoa, 2 tsp of olive oil, and the lime zest and lime juice. While the machine is on (or while you continue to mix the ingredients), add 2 tsp of salt, then add the 2 cups of masa harina, and then add the 2 cups of water (slowly, in case you don’t need the full two cups). The batter should hold together well, be a little bit sticky, and well-combined. Make sure it’s flavored right – add a bit more salt if it needs it.
  • Pre-heat a large, flat skillet with 1 tbsp olive oil and heat on medium heat.
  • Divide the batter into eight pieces. Form patties of ¼” to ½” thick.
  • Add the patties (four at a time) to the griddle/skillet. Cook for a few minutes on each side until they brown. Place the patties on a sheet pan, covered in tinfoil or a baking mat.
  • Bake for 12-15 minutes, until they are firm in the center.

Notes

  • Makes four servings
  • Serve with beans and a vegetable

Nutrition

Calories: 353kcal | Carbohydrates: 59g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 1173mg | Potassium: 287mg | Fiber: 6g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 5mg
Nutrition Facts
Quinoa Sopes (Corn Cakes)
Amount Per Serving
Calories 353 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 1173mg51%
Potassium 287mg8%
Carbohydrates 59g20%
Fiber 6g25%
Sugar 1g1%
Protein 8g16%
Vitamin A 133IU3%
Vitamin C 5mg6%
Calcium 97mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Seasons, Spring, Summer, Weekend Dinner, Winter

Chana Masala

This goes really well with basic Indian rice, which includes bay leaves and cumin seeds for flavoring. Use a basmati rice (1:1.5 ratio of rice to water) in the rice cooker with a pinch of salt, maybe a bay leaf with cumin seeds too.

Print Recipe

Chana Masala

This was inspired by a Rancho Gordo recipe for how to cook Desi Chana.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Soaking Time8 hours
Total Time9 hours 45 minutes
Course: Main Course
Cuisine: Indian
Keyword: Dry Beans
Servings: 6 servings
Calories: 353kcal

Equipment

  • Pressure cooker
  • Dutch oven
  • Small food processor
  • Immersion blender

Ingredients

  • 1 lb desi chana dry beans Rancho Gordo
  • 1 piece bay leaf
  • 1 piece kombu
  • 2 tbsp neutral oil
  • 1-2 red onion sliced
  • 1 28 oz. can diced tomatoes
  • 1 tsp sugar
  • 1 tbsp cilantro chopped

Garlic, Ginger and Serrano Paste

  • 3 cloves garlic
  • 1 inch fresh ginger
  • 2 serrano peppers

Spice Powder

  • 1 tsp turmeric powder
  • 3 dried Kashmiri chillies
  • 1 tbsp cumin seeds
  • 1 tbsp corriander seeds
  • 2 tsp black peppercorn
  • 1 tsp fennel seeds
  • 1 tsp fenugreek leaves
  • ⅛ tsp cinnamon

Instructions

Soak Beans

  • Rinse the beans and put into a large bowl. Cover with plenty of water. Add salt and set aside for at least 8 hours. You're aiming for 1% salinty, so you can measure the amount of water you add and add 1% salt (by weight). For example, 1 liter would need 10 grams salt.

Cook Beans

  • Drain the soaked beans. Add to a pressure cooker along with 1 bay leaf and 1 piece kombu. Add at least 5 cups water so the beans are well-covered with about ½-inch water. Bring to pressure for 25-30 minutes and allow for at least 25 minutes of natural release (or however long it takes to release pressure).
  • If not cooked once you release the pressure, you can bring to pressure again for another 1 minute and then allow for 10-15 minutes natural pressure release and then check beans again. It will almost certainly be done at that point.

Prepare Masala

  • Make the dry spice powder. Add all of the ingredients to a small food processor. Blend until you have a find powder. It may need to be then further crushed with a mortar and pestle, to make sure it's smooth. Set aside in a small glass or container and rinse the food processor's blade and bowl.
  • Make the ginger, garlic and serrano paste. Add the garlic cloves, ginger and serrano peppers to a small food processor and blend into a fine paste. You may need to scrape the sides a few times to get it to blend properly. (Alternatively you can crush or grate the ginger using other methods and finely chop the serrano peppers before combining together.)
  • Heat 2 tbsp oil over medium-high in a large Dutch oven. Add the sliced red onions and cook, mostly undisturbed, until softened and browning at the edges. Lower the heat to medium and add the garlic, ginger and serrano paste and stir well until fragrant, about 2-3 minutes. Add the ground spices and mix well, cooking for 2-3 minutes until aromatic. Avoid scorching or burning the garlic and spices.
  • Add the can of tomatoes and the 1 tsp sugar. Add salt to taste. Mix well and cook for 10-20 minutes until the sauce has cooked down some and the oil begins to separate. (This is a good time to start to cook rice, if you're serving with rice.)
  • Blend the sauce using an immersion blender. You can add a bit of the water the beans cooked in if the beans are done and you need more liquid in the sauce.
  • Once the beans are done, add to the sauce and allow to cook for 5-10 minutes until combined.
  • Serve topped with chopped cilantro.

Nutrition

Calories: 353kcal | Carbohydrates: 54g | Protein: 16g | Fat: 10g | Saturated Fat: 4g | Sodium: 122mg | Potassium: 906mg | Fiber: 15g | Sugar: 11g | Vitamin A: 263IU | Vitamin C: 14mg | Calcium: 134mg | Iron: 7mg
Nutrition Facts
Chana Masala
Amount Per Serving
Calories 353 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Sodium 122mg5%
Potassium 906mg26%
Carbohydrates 54g18%
Fiber 15g63%
Sugar 11g12%
Protein 16g32%
Vitamin A 263IU5%
Vitamin C 14mg17%
Calcium 134mg13%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Fall, Favorites, Great Leftovers, Indian, Meal Prep, Rice, Spring, Summer, Tofu, Weekend Dinner, Weeknight Dinner, Winter

Tofu Tikka Masala

This is an edited version of an old classic, which for me started as Chicken Tikka Masala, and then turned into Paneer Tikka Masala, and now is a California-adjusted Tofu Tikka Masala.

You can substitute two pounds of fresh tomatoes for the crushed tomatoes, if you wish. It does make the dish more fresh, but crushed tomatoes work well.

This version includes butter and cream, but this could easily be made dairy-free by switching to oil instead of butter and using a non-dairy cream. It shouldn’t affect the taste too much in either case.

Print Recipe

Tofu Tikka Masala

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: California, Indian
Keyword: Tofu
Servings: 4 servings
Calories: 432kcal

Ingredients

Ginger-Garlic-Serrano Paste:

  • ¼ cup garlic cloves whole
  • ¼ cup fresh ginger peeled, cut into 1/2-inch slices
  • 2 serrano peppers trimmed, seeds removed
  • 2 tbsp canola oil

Paneer or Tofu

  • 20 oz tofu firm Hodo Soy or extra firm regular
  • 1 tsp canola oil

Sauce

  • 2 tbsp butter
  • 2 tbsp tomato paste
  • 1 tsp garam masala
  • 2 tsp paprika
  • 28 oz canned crushed tomatoes
  • ½ tbsp salt
  • ½ cup heavy cream

Instructions

Ginger Garlic Paste

  • Add garlic cloves, fresh ginger, trimmed and seeded serrano peppers and canola oil in a mini-food processor and process until it is a semi-smooth paste.
    ¼ cup garlic cloves, ¼ cup fresh ginger, 2 serrano peppers, 2 tbsp canola oil

Tofu

  • Preheat the oven to 425ºF with a sheet pan on a middle rack. Cube the tofu. Toss with 1 tsp of canola oil and salt and pepper. Once the oven and pan have preheated, add the tofu and bake for 10 minutes. Check and toss and bake for another 10-15 minutes, until tofu looks crispy and baked.
    20 oz tofu, 1 tsp canola oil

Sauce

  • When you're ready to make the curry, place a large skillet over medium heat and add melt the 2 tbsp butter.
    2 tbsp butter
  • Add the Ginger-Garlic-Serrano Paste and saute until lightly browned.
  • Add 2 tbsp tomato paste and cook until the tomato has darkened in color, about 3 minutes.
    2 tbsp tomato paste
  • Add 1 tsp garam masala and 2 tsp paprika and saute for about 1 minute to draw out their flavors.
    1 tsp garam masala, 2 tsp paprika
  • Add the crushed tomatoes and salt. Add about ¼ of water.
    28 oz canned crushed tomatoes, ½ tbsp salt
  • Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water to keep a thick-soup consistency (i.e. not dry).
  • If serving with rice, start cooking the rice.
  • Once the tofu is ready and the sauce is well-cooked, use an immersion blender to blend the sauce, if needed.
  • Add the tofu. Keep the heat on low for a gentle simmer for about 10 minutes.
  • Once it has cooked together, add the ½ cup cream and stir gently. Serve over rice or with naan.
    ½ cup heavy cream

Nutrition

Calories: 432kcal | Carbohydrates: 24g | Protein: 18g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1259mg | Potassium: 766mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1267IU | Vitamin C: 28mg | Calcium: 286mg | Iron: 5mg
Nutrition Facts
Tofu Tikka Masala
Amount Per Serving
Calories 432 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 11g
Cholesterol 49mg16%
Sodium 1259mg55%
Potassium 766mg22%
Carbohydrates 24g8%
Fiber 6g25%
Sugar 11g12%
Protein 18g36%
Vitamin A 1267IU25%
Vitamin C 28mg34%
Calcium 286mg29%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Favorites, Great Leftovers, Low Calorie, Pressure Cooker, Weekend Dinner, Weeknight Dinner, Winter

Classic Vegan Chili

This is a classic chili that I have, more or less, been making since at least 2015 and probably for a few years before that. It is one of the first recipes I added to my original incarnation of this recipe website. I’ve made updates and changes over time, but I think this recipe is nearly perfect for a hearty, spicy, flavorful and straightforward vegan chili.

It works well with dry beans cooked before adding to the chili. That said, this is one meal where canned beans aren’t so different that I would strongly recommend against them. You can use canned beans.

This recipe has two default bean types: kidney and black beans. You can also substitute or add pinto beans or other beans that hold their shape in soups / stews.

This is best served with jalapeño cornbread muffins.

Print Recipe

Classic Vegan Chili

Prep Time30 minutes
Cook Time45 minutes
Bean Time2 hours
Total Time3 hours 15 minutes
Course: Dinner
Cuisine: California, Vegan
Keyword: Dry Beans
Servings: 6 servings
Calories: 387kcal

Ingredients

Beans

  • ½ lb dry black beans
  • ½ lb dry kidney beans
  • bean spices kombu, garlic, onion, red pepper flakes, peppercorn

Chili

  • 2 tbsp olive oil
  • 2 medium yellow onions chopped
  • 2 stalks celery small chopped
  • 2 Anaheim peppers chopped
  • 2 jalapeños diced
  • 2 green bell peppers chopped
  • 4 cloves garlic minced or crushed
  • 2 tbsp tomato paste
  • 2 tbsp chipotle peppers in adobo chopped with sauce
  • 1 tbsp dried oregano
  • ½ tbsp cumin
  • 1 tbsp smoked paprika
  • 2 tsp salt estimate, to taste
  • 28 oz crushed tomatoes

Instructions

Beans

  • First, make the beans. I won't describe any directions here because the hope is that this is a meal you can make when you are already making either black or kidney beans for another meal, and you can just make a bit extra and save them to make chili. Suffice it to say, make the beans.
    ½ lb dry black beans, ½ lb dry kidney beans, bean spices

Chili

  • As the beans are cooking (if necessary), prep the remaining ingredients according to the directions above.
  • Warm a large Dutch oven over medium. Add 2 tbsp olive oil. Then add the chopped onions and celery cook for about 10 minutes until fully softened and starting to get some good color.
    2 tbsp olive oil, 2 medium yellow onions, 2 stalks celery
  • Next, add the three types of fresh peppers and cook until fragrant and softened. Then add the garlic, tomato paste, chipotle peppers in adobo. Also add the oregano, cumin and smoked paprika. Add at least 1 tsp salt. Stir well until everything is well combined and crackling.
    2 Anaheim peppers, 2 jalapeños, 2 green bell peppers, 4 cloves garlic, 2 tbsp tomato paste, 2 tbsp chipotle peppers in adobo, 1 tbsp dried oregano, ½ tbsp cumin, 1 tbsp smoked paprika, 2 tsp salt
  • Add the crushed tomatoes and stir well. Then add the beans. Stir well and simmer for at least 30 minutes. Taste for salt and pepper and add more as needed. Continue simmering for up to another hour.
    28 oz crushed tomatoes

Notes

Serves 6

Nutrition

Calories: 387kcal | Carbohydrates: 67g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Sodium: 1130mg | Potassium: 1708mg | Fiber: 18g | Sugar: 12g | Vitamin A: 1421IU | Vitamin C: 58mg | Calcium: 163mg | Iron: 8mg
Nutrition Facts
Classic Vegan Chili
Amount Per Serving
Calories 387 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 1130mg49%
Potassium 1708mg49%
Carbohydrates 67g22%
Fiber 18g75%
Sugar 12g13%
Protein 20g40%
Vitamin A 1421IU28%
Vitamin C 58mg70%
Calcium 163mg16%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.