Category Archives: Great Leftovers

Basics, Dinner Party, Favorites, Great Leftovers, Low Calorie, Meal Prep, Quick, Roasted Vegetables, Side

Roasted Sweet Potatoes

August 24, 2024 Sam

These are incredible. I highly recommend making them! You can fit about 4 medium to large ones on one sheet pan.

Print Recipe

Roasted Sweet Potatoes

Prep Time10

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American, California

Keyword: Basics, Inspired by New York Times, Leftovers, Potatoes, Roasted Vegetables

Servings: servings

Calories: 354kcal

Ingredients

4 large sweet potatoes
2 tbsp avocado oil
2 tsp salt

Instructions

Scrub the sweet potatoes. Cut them in half, lengthwise.
Place on a foil-covered sheet pan. Drizzle with avocado oil and salt and mix it up to cover the sweet potatoes thoroughly.
Put the sheet pan in the oven. Heat to 425°F (after you place the pan into the oven). Bake for 30-45 minutes until softened and the bottom is blackened and caramelized some.

Notes

Makes 4 servings

Nutrition

Nutrition Facts

Roasted Sweet Potatoes

Amount Per Serving

Calories 354 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 1350mg59%

Potassium 1146mg33%

Carbohydrates 68g23%

Fiber 10g42%

Sugar 14g16%

Protein 5g10%

Vitamin A 48236IU965%

Vitamin C 8mg10%

Calcium 103mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Basics, Dairy-Free, Dry Beans, Farro, Favorites, Great Leftovers, Low Calorie, Meal Prep, Quick, Quinoa, Slow Cooker, Weekend Dinner, Weeknight Dinner

Jar Meal: Italian Barley (or Farro) Soup

December 9, 2023 Sam

Print Recipe

Jar Meal: Italian Barley (or Farro) Soup

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: California, Italian

Keyword: Barley, Dry Beans, Farro, Quick, Quinoa, Vegan

Servings: servings

Calories: 201kcal

Ingredients

1 cup pearled barley
3 tbsp pre-washed quinoa
3 tbsp dried mung beans
1½ tbsp dried minced onions
1 tbsp dried basil
½ tbsp dried thyme
½ tsp dried oregano
½ tsp fine grains salt plus more to taste
¾ tsp dried chili flakes
1 tbsp bouillon powder
5½ cups water
14 oz crushed tomatoes

Instructions

Layer all of the ingredients into the jar. Set aside for up to six months.
1 cup pearled barley, 3 tbsp pre-washed quinoa, 3 tbsp dried mung beans, 1½ tbsp dried minced onions, 1 tbsp dried basil, ½ tbsp dried thyme, ½ tsp dried oregano, ½ tsp fine grains salt, ¾ tsp dried chili flakes, 1 tbsp bouillon powder

Make Soup

Add 5½ cups water and 14 oz crushed tomatoes and the contents of the jar to a large Dutch oven or pot. Simmer over medium or medium-low heat for 35 to40 minutes. You want heat that produces steady, small, concurrent bubbles. You can cook either covered or uncovered, or a mix. If you cook uncovered, be sure the water level remains sufficient – ingredients should always be covered by liquid, and if not, add ½ cup of water at a time and let it come to a steady boil again before adding more water. If you cook fully covered, I'd recommend a final five minutes uncovered and at a slightly higher heat level once everything is nearly cooked through. Turn off the heat once the barley and mung beans have cooked through, which you can test by tasting the barley, which should end up chewy and not stiff. If you want to add any kale or broccoli, add just a few minutes before the soup is done cooking.
To serve, you can drizzle with a bit of olive oil, and/or top with cheese (mozzarella, Parmesan, etc.).

Notes

Makes six servings, especially with added fat from olive oil or cheese

Nutrition

Nutrition Facts

Jar Meal: Italian Barley (or Farro) Soup

Amount Per Serving

Calories 201 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.4g3%

Polyunsaturated Fat 1g

Monounsaturated Fat 0.2g

Sodium 351mg15%

Potassium 469mg13%

Carbohydrates 42g14%

Fiber 9g38%

Sugar 4g4%

Protein 7g14%

Vitamin A 254IU5%

Vitamin C 8mg10%

Calcium 80mg8%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Dry Beans, Favorites, Great Leftovers, Meal Prep, Pressure Cooker, Rice, Rotation, Weekend Dinner, Weeknight Dinner

Red Beans and Rice

November 24, 2023 Sam

This is a delicious version of red beans and rice, and while it takes a little bit to make it, it makes so much and it saves so well that it’s a valuable recipe to put into rotation.

Print Recipe

Red Beans and Rice

Delicious variation on a classic, which I've modified to use brown rice and to match my preferred ways to cook beans and rice.

Prep Time1 30

Cook Time30

Soaking Time6

Total Time8

Course: Dinner, Lunch

Cuisine: California, Southern, Vegan

Keyword: Dry Beans, Rice, Vegan

Servings: servings

Calories: 477kcal

Ingredients

Beans

3 tbsp olive oil
1 yellow or white onion chopped
1 green bell pepper chopped
1 celery stalk chopped
2 tsp Creole seasoning salt-free preferred
1 tsp Spanish smoked paprika aka pimenton
1 lb dried red beans Domingo Rojo, Hidatsa Red, or Kidney
3.5 cups vegetable broth low sodium
1 bay leaf
2 tsp soy sauce
2 tsp Cholula or other hot sauce

Rice

1 tbsp neutral vegetable oil
1 large yellow onion diced
2 tbsp unsalted vegan butter or dairy butter if not aiming for vegan
1 bay leaf
1 tsp kosher salt
2 cups brown jasmine rice
3.5 cups vegetable broth low sodium
1 cup chives thinly sliced for serving

Instructions

Rice

Pour the 1 tbsp neutral vegetable oil into a saucepan over medium-high heat. Add the 1 large yellow onion, 2 tbsp unsalted vegan butter, 1 bay leaf, and 1 tsp kosher salt and cook, stirring frequently, until the onion is soft, 6 to 8 minutes. Add the 2 cups brown jasmine rice and stir to coat.
Add the mixture to the rice cooker. Stir in the 3.5 cups vegetable broth. Set the rice cooker to cook brown rice and leave until beans are complete.

Beans

Soak the 1 lb dried red beans for 6-10 hours in a 1.5% salinity solution. Drain and rinse.
Pour the 3 tbsp olive oil into the Instant Pot and heat on saute. Add the 1 yellow or white onion, 1 green bell pepper, and 1 celery stalk. Saute until softened and fragrant. Add the 2 tsp Creole seasoning and 1 tsp Spanish smoked paprika.
Add the soaked beans, 3.5 cups vegetable broth, and 1 bay leaf. Turn Instant Pot to pressurize and go to high pressure for 5 minutes. Allow pressure to release naturally for 5 minutes, then release the rest of the way.
Check the beans. If very well cooked (you want them fully soft), you can then move to the next step. If not, continue to cook either by bringing back to pressure for 1-5 minutes, or just by boiling on saute.
Str in the 2 tsp soy sauce, 2 tsp Cholula or other hot sauce, and any salt if necessary.

Serving

Serve the beans in bowls with a scoop of rice in the center and sprinkle the 1 cup chives on top. Pass more hot sauce at the table.

Notes

Makes 8 servings

Nutrition

Nutrition Facts

Red Beans and Rice

Amount Per Serving

Calories 477 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 8mg3%

Sodium 1210mg53%

Potassium 970mg28%

Carbohydrates 77g26%

Fiber 11g46%

Sugar 5g6%

Protein 17g34%

Vitamin A 1011IU20%

Vitamin C 20mg24%

Calcium 73mg7%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Dessert, Great Leftovers, Quick, Snack

Oatmeal Tahini Chocolate Chip Walnut Cookies

November 12, 2023 Sam

Print Recipe

Oatmeal Tahini Chocolate Chip Walnut Cookies

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Keyword: Chocolate, Oats, Tahini

Servings: cookies

Calories: 222kcal

Ingredients

226 g butter softened
175 g granulated sugar
175 g brown sugar
256 g tahini butter
4 large eggs
280 g all-purpose flour
260 g rolled oats
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1½ tsp vanilla
1 tsp cinnamon
255 g chocolate chips or chopped bars
125 g pecans
Flake salt

Instructions

A few hours before, remove the butter from the fridge and allow to soften.
Preheat the oven to 350ºF. (If you have not softened the butter yet, you can wrap in a towel and place near the oven, so it warms some. Then, chop into small pieces before adding to the mixer.)
In the stand mixer with the spatula-paddle, add the 226 g butter softened and the 175 g granulated sugar and 175 g brown sugar. Mix well on a medium-high speed for a few minutes, to get plenty of air into the butter.
226 g butter softened, 175 g granulated sugar, 175 g brown sugar
Then add the 256 g tahini butter, mixing a bit more, and then the 4 large eggs.
256 g tahini butter, 4 large eggs
In a separate bowl, mix together the 280 g all-purpose flour, 260 g rolled oats, 1 tsp baking soda, 1 tsp baking powder, and 1 tsp salt. Add to the stand mixer and mix on low until just combined. (Don’t develop the gluten.)
280 g all-purpose flour, 260 g rolled oats, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt
Then, add the 1½ tsp vanilla, 1 tsp cinnamon, mix briefly. And finally the 255 g chocolate chips and 125 g pecans. Mix on low until just combined.
1½ tsp vanilla, 1 tsp cinnamon, 255 g chocolate chips, 125 g pecans
On baking sheet(s) lined with parchment paper, place 1 tbsp of dough about 2” apart. Bake for 12 minutes, maybe longer if it's not a convection oven. Add a touch of Flake salt as soon as they come out of the oven. Leave on the baking sheet for a few minutes, and then transfer to a cooling rack.
Flake salt

Nutrition

Nutrition Facts

Oatmeal Tahini Chocolate Chip Walnut Cookies

Amount Per Serving

Calories 222 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 29mg10%

Sodium 143mg6%

Potassium 105mg3%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 12g13%

Protein 4g8%

Vitamin A 171IU3%

Vitamin C 0.3mg0%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Dry Beans, Farro, Great Leftovers, Meal Prep, Slow Cooker, Weeknight Dinner

Basic Bean and Barley Soup (Slow Cooker)

May 7, 2023 Sam

I want to get more into slow-cooker bean meals, to take the burden away from evening cooking when I am tired. I am doing what so many people before me learned is a great method for dinner: let it cook while I’m at work!

Print Recipe

Bean and Barley Soup (Slow Cooker)

Prep Time20

Cook Time8

Total Time8 20

Course: Dinner

Cuisine: American, Vegan, Vegetarian

Keyword: Dry Beans, Farro, Slow Cooker

Servings: servings

Calories: 519kcal

Equipment

1 Slow cooker

Ingredients

1 lb dried beans (adaptable!) rinsed
1 cup pearled barley rinsed
1 tbsp olive oil
28 oz can crushed tomatoes
8 cups water
2 bay leaves
1 tbsp dried Italian herb blend
1 tbsp red chili flakes
Salt and pepper

Vegetable Mix

6 cloves garlic minced or crushed
3 medium carrots roughly chopped
3 ribs celery roughly chopped
1 medium white onion roughly chopped

Serving

1 cup shredded cheese for serving

Instructions

Prepare all of the ingredients, including throwing the 6 cloves garlic, 3 medium carrots, 3 ribs celery, and 1 medium white onion in one bowl.
6 cloves garlic, 3 medium carrots, 3 ribs celery, 1 medium white onion
This works best using the Instant Pot. Turn to medium sauté and put in 1 tbsp olive oil. Then, add the vegetable mixture and saute until things have softened and smell fragrant.
1 tbsp olive oil
Add the 1 lb dried beans (adaptable!) and 1 cup pearled barley and 8 cups water. Add the 2 bay leaves, 1 tbsp dried Italian herb blend, 1 tbsp red chili flakes, and 28 oz can crushed tomatoes. Stir well. Bring to a boil on sauté.
1 lb dried beans (adaptable!), 1 cup pearled barley, 28 oz can crushed tomatoes, 8 cups water, 2 bay leaves, 1 tbsp dried Italian herb blend, 1 tbsp red chili flakes
Once boiling heartily, turn to slow cook on high for 3-4 hours, medium for 6-8 hours, or low for 8+ hours. Cook until beans are softened. Then add Salt and pepper to desired taste.
Salt and pepper
Serve with shredded cheese, likely a sharp cheddar.
1 cup shredded cheese

Notes

Makes six servings.

Nutrition

Nutrition Facts

Bean and Barley Soup (Slow Cooker)

Amount Per Serving

Calories 519 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 15mg5%

Sodium 1129mg49%

Potassium 1701mg49%

Carbohydrates 88g29%

Fiber 28g117%

Sugar 9g10%

Protein 28g56%

Vitamin A 5621IU112%

Vitamin C 17mg21%

Calcium 296mg30%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dinner Party, Fall, Favorites, Great Leftovers, Quinoa, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Tofu Katsu with Quinoa and Lemon-Tahini Sauce

July 23, 2022 Sam

This is fantastic and not too difficult!

Print Recipe

Tofu Katsu with Quinoa and Lemon-Tahini Sauce

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: California

Keyword: Quinoa, Tofu

Servings: servings

Calories: 861kcal

Ingredients

Tofu Katsu

5 tbsp canola oil
0.33 cup cornstarch
2 large eggs beaten
1.5 cups panko bread crumbs
2.25 tsp granulated onion
salt and pepper
1 lb extra firm tofu pressed, cut about ¼-inch thick, into 12 equal slices
12 oz shiitake mushrooms stemmed and sliced ½-inch thick (4 packed cups)

Quinoa

1 cup quinoa rinsed well and drained
0.33 cup tahini
0.33 cup canola oil
0.25 cup lemon juice
2 tbsp Dijon mustard
2 tsp soy sauce
0.75 tsp grated garlic about 1 large clove

Instructions

Make the katsu: Heat oven to 425 degrees. Grease 2 large rimmed baking sheets with the oil. Put cornstarch, eggs and bread crumbs in three separate shallow bowls, and add 3/4 teaspoon of the granulated onion to each bowl. Season all with salt and pepper and mix well. Add 3 tablespoons oil to the bread crumbs and mix well.
Working with one piece at a time, dust tofu in cornstarch, then dredge in egg, shaking off excess. Press in bread crumbs to evenly coat. Arrange on one baking sheet, and transfer to oven. Bake until golden and crisp, 15 minutes.
Place mushrooms on second baking sheet, season with salt and pepper and toss with the remaining 2 tablespoons oil. Bake until golden, 12 minutes.
Make the quinoa: Meanwhile, in a medium saucepan, combine quinoa with enough water to cover by 2 inches. Bring to a boil and cook until the quinoa is tender, about 8 minutes. Drain, then return quinoa to the pan. Cover and let stand for 10 minutes; fluff into a large bowl.
In a small bowl, combine tahini, oil, lemon juice, mustard, soy sauce, garlic and 1/2 cup plus 2 tablespoons of water. Whisk together and season with salt and pepper.
To the quinoa, add mushrooms, cauliflower, parsley and 1 cup of the dressing and mix well. Season with salt and pepper.
Divide quinoa in bowls and top with tofu. Serve with remaining sauce for drizzling on tofu and lemon wedges, if desired.

Notes

Makes 4 servings

Nutrition

Nutrition Facts

Tofu Katsu with Quinoa and Lemon-Tahini Sauce

Amount Per Serving

Calories 861 Calories from Fat 504

% Daily Value*

Fat 56g86%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 18g

Monounsaturated Fat 29g

Cholesterol 93mg31%

Sodium 1703mg74%

Potassium 887mg25%

Carbohydrates 68g23%

Fiber 8g33%

Sugar 5g6%

Protein 27g54%

Vitamin A 160IU3%

Vitamin C 7mg8%

Calcium 151mg15%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Fall, Great Leftovers, Quick, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Beyond “Meat”balls and Pasta

July 2, 2022 Sam

I like meatballs, but in reducing my meat consumption substantially, I do not find myself eating them often. Well, this is a fantastic substitute for meatballs at home!

While this is with pasta and marinara sauce, I bet this would be fantastic in a meatball sandwich.

Print Recipe

Beyond “Meat”balls and Pasta

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: California, Italian

Keyword: Pasta, Substitutes

Servings: Servings

Calories: 707kcal

Ingredients

Meatballs

16 oz Beyond Meat substitute
½ large yellow onion diced
2 tbsp dried oregano
1 cup bread crumbs
2 large eggs
2 tsp soy sauce
1 tbsp red pepper flakes
4 cloves garlic minced, crushed or grated

Tomato Sauce

1 tbsp olive oil
½ large yellow onion diced
4 cloves garlic minced, crushed or grated
1 tbsp dried oregano
2 tsp salt
28 oz crushed tomatoes
1 tsp honey

Pasta

1 tbsp olive oil
½ lb Fergola pasta or other pasta

Instructions

Meatballs

Preheat the oven to 400ºF (375ºF convection). Mix together all meatball ingredients, with the eggs last. Lightly oil a sheet pan. Form meatballs into large balls, about 2 tbsp each. Place on sheet pan (can be close together, but not touching) and place in oven. Bake for 20-30 minutes until browned and cooked through.
16 oz Beyond Meat substitute, ½ large yellow onion, 2 tbsp dried oregano, 1 cup bread crumbs, 2 large eggs, 2 tsp soy sauce, 1 tbsp red pepper flakes, 4 cloves garlic

Tomato Sauce

Heat 1 tbsp olive oil over medium in a very large skillet or a large pot. (You want a pan with a large bottom surface area, to thicken the sauce some.) Add the onion and cook for 5-7 minutes until softening and translucent. Add the garlic, oregano, and salt and continue cooking. Then add the crushed tomatoes and honey. Stir well while it comes up to heat, then turn heat down.
1 tbsp olive oil, ½ large yellow onion, 4 cloves garlic, 1 tbsp dried oregano, 2 tsp salt, 28 oz crushed tomatoes, 1 tsp honey
Simmer for 5-30 minutes on low or just above low, so you get a nice simmer without too much splattering. Taste for salt and flavors.

Pasta

To a large sauce pot, add 1 tbsp olive oil and heat over medium. Add fergola pasta and stir well.
1 tbsp olive oil, ½ lb Fergola pasta
Add about 2 quarts water. Boil on high for 8-14 minutes. Pasta may stay a bit toothy, in a good way. Drain any remaining water (if any) and return to pot.

Serve

Serve with a layer of pasta, the meatballs, and then the sauce.

Nutrition

Nutrition Facts

Beyond "Meat"balls and Pasta

Amount Per Serving

Calories 707 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 12g

Cholesterol 93mg31%

Sodium 2167mg94%

Potassium 1274mg36%

Carbohydrates 85g28%

Fiber 11g46%

Sugar 15g17%

Protein 38g76%

Vitamin A 1220IU24%

Vitamin C 23mg28%

Calcium 308mg31%

Iron 11mg61%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Fall, Farro, Great Leftovers, Quick, Roasted Vegetables, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Lemon-Tahini Farro Broccoli Bowl

June 30, 2022 Sam

Fantastic dish that employs tahini to great effect.

Print Recipe

Lemon-Tahini Farro Broccoli Bowl

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: California, Vegetarian

Keyword: Farro, Inspired by New York Times, Roasted Vegetables

Servings: servings

Calories: 759kcal

Ingredients

Grain Bowl

4 large eggs
1½ cups farro rinsed and drained
1½ lb broccoli cut into florets, tender stems sliced
2 tbsp olive oil
1 tsp soy sauce
2 tbsp toasted sesame oil
1 tbsp sesame seeds
1 scallion thinly sliced
hot sauce for serving

Dressing

2½ tbsp lemon juice
1 clove garlic minced, crushed or tested
½ tsp salt
⅓ cup olive oil
3 tbsp tahini

Instructions

Eggs

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, set aside for 5 minutes, and then carefully peel.
4 large eggs

Farro

Bring a medium pot of salted water to a boil – it will need to be at least 2 quarts of water. Add farro. Cover and turn heat down so the boil is vigorous but isn't overflowing. Cook for 20-40 minutes, checking after 20 minutes and then regular intervals.
1½ cups farro

Broccoli

Preheat the oven to 425ºF (if convection). Trim and prepare the broccoli. Toss with olive oil and soy sauce. Roast for up to 15 minutes, until slightly charred and well roasted.
1½ lb broccoli, 2 tbsp olive oil, 1 tsp soy sauce
Let broccoli cool slightly. Then toss with the sesame oil and sesame seeds.
2 tbsp toasted sesame oil, 1 tbsp sesame seeds

Dressing

Whisk together the lemon juice, garlic and ½ tsp salt. Let sit for a minute. Then whisk in the oil until emulsified. Whisk in tahini and set aside.
2½ tbsp lemon juice, 1 clove garlic, ½ tsp salt, ⅓ cup olive oil, 3 tbsp tahini

Complete and Serve

Once the farro is cooked, toss with a bit more than ¼ cup of the dressing. Then divide into four servings, top with the broccoli, scallions, and egg (halved or quartered). Divide the remaining dressing among the bowls. Add hot sauce if desired.
1 scallion, hot sauce for serving

Nutrition

Nutrition Facts

Lemon-Tahini Farro Broccoli Bowl

Amount Per Serving

Calories 759 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 10g

Monounsaturated Fat 26g

Cholesterol 186mg62%

Sodium 514mg22%

Potassium 902mg26%

Carbohydrates 74g25%

Fiber 17g71%

Sugar 4g4%

Protein 21g42%

Vitamin A 1384IU28%

Vitamin C 157mg190%

Calcium 170mg17%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Appetizer, Dairy-Free, Dinner Party, Dry Beans, Fall, Great Leftovers, Low Calorie, Lunch, Salad, Side, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

White Beans with Roasted Cauliflower

June 28, 2022 Sam

This fairly simply meal is delicious and saves well. It probably needs to have a secondary side of some kind.

Print Recipe

White Beans with Roasted Cauliflower

Prep Time30

Cook Time30

Bean Soaking6

Total Time7

Course: Dinner, Lunch, Salad, Side Dish

Cuisine: California

Keyword: Dry Beans, Inspired by New York Times, Roasted Vegetables, Vegan

Servings: servings

Calories: 392kcal

Ingredients

Beans

½ lb dry white beans (e.g., Buckeye)
1 bay leaf

Salad

1 lb cauliflower trimmed and cut into bite-sized pieces
1 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
1 cup celery thinly sliced
3 tbsp parsley chopped, optional
3 tbsp green onions sliced

Dressing

1 large shallot small diced
1 tbsp Dijon mustard
1 tbsp lemon juice
2 tbsp balsamic vinegar
1 tsp ground fennel seed
¼ cup olive oil
1 tsp salt
1 tsp ground black pepper

Instructions

Beans

Soak the beans in 1.5% salinity water for 6-8 hours, ideally. (If not soaked, switch to pressure-cooker method for next step and cook for 20-40 minutes under pressure, depending on the bean.)
½ lb dry white beans (e.g., Buckeye)
Drain the soaked beans. To a large sauce pot, add the drained beans and lots of water, enough to cover by two inches. Add the bay leaf. Cover and heat over high until boiling (and turn down to keep hearty boil but not overflow the pot). Boil heartily for 10 minutes, then turn heat to just above low, so you have a steady simmer. Cook for at least 20 minutes, and up to an hour, checking at regular intervals if the beans are cooked through. When fully cooked, drain and set aside.
1 bay leaf

Cauliflower and Other Prep

Once you start the beans, prepare the cauliflower by trimming and cutting. Preheat the oven to 400ºF. Put cauliflower on a rimmed baking sheet and toss with 1 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper. Roast for 20-25 minutes until nicely cooked and developing some browned bits. Set aside to cool.
1 lb cauliflower, 1 tbsp olive oil, 1 tsp salt, 1 tsp ground black pepper
Prep the other salad ingredients. Celery can go into the ultimate salad bowl. The scallions and parsley (if using) should be kept separate, ideally.
1 cup celery, 3 tbsp parsley, 3 tbsp green onions

Dressing

In a medium bowl, place all dressing ingredients (minus the salt and pepper for now). Whisk well to combine. Season to taste with salt and pepper.
1 large shallot, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 2 tbsp balsamic vinegar, 1 tsp ground fennel seed, ¼ cup olive oil, 1 tsp salt, 1 tsp ground black pepper

Combine and Rest

Once the beans and cauliflower and done, and hopefully have cooled some, add to the bowl with the celery. Gently toss with the dressing. Let it rest for 30 minutes so the flavors combine. Then add the green onions and parsley (if using). Toss again. Serve chilled or at room temperature.

Notes

Makes 4 servings

Nutrition

Nutrition Facts

White Beans with Roasted Cauliflower

Amount Per Serving

Calories 392 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Polyunsaturated Fat 2g

Monounsaturated Fat 13g

Sodium 1273mg55%

Potassium 1513mg43%

Carbohydrates 45g15%

Fiber 12g50%

Sugar 6g7%

Protein 16g32%

Vitamin A 422IU8%

Vitamin C 62mg75%

Calcium 197mg20%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Great Leftovers, Lunch, Pressure Cooker, Weeknight Dinner

Chickpea Salad Sandwich

February 26, 2022 Sam

An excellent, relatively simple recipe.

Print Recipe

Chickpea Salad Sandwich

Prep Time30

Cook Time30

Bean Soaking8

Total Time9

Course: Dinner, Lunch

Cuisine: California, Vegan, Vegetarian

Keyword: Dry Beans, Sandwich

Servings: servings

Calories: 781kcal

Equipment

1 Pressure cooker

Ingredients

Beans

½ lb dry garbanzo beans
bean spices garlic, onion, bay leaf, oregano, etc.

Salad

6 tbsp extra-virgin olive oil
6 tbsp tahini
2 large lemons 3 tbsp lemon juice
1 clove garlic minced
1 tsp salt
½ tsp pepper
½ cup finely chopped celery
½ cup finely chopped scallions

Sandwich

8 slices bread
8 leaves butter lettuce
4 tbsp vegan mayonnaise optional

Instructions

Beans

Soak the beans in 1.5% salted water for 8 hours, ideally.
½ lb dry garbanzo beans
Add the soaked beans and ~2 quarts of water to the pressure cooker. Add bean spices in a spice bag or other container. Cook under high pressure for 8-12 minutes. Allow pressure to release naturally for 25 minutes. Then check doneness. If done, proceed; if not, cook again under pressure or not, depending on how much is needed. Drain beans and set aside to drain completely, cool some, and release steam while you prepare the other ingredients.
bean spices

Salad

In a large bowl (or large food processor), combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk (or pulse) until well combined.
6 tbsp extra-virgin olive oil, 6 tbsp tahini, 2 large lemons, 1 clove garlic, 1 tsp salt, ½ tsp pepper
Add cooked, drained garbanzo beans and mash gently, for a chunky texture (or briefly pulse in food processor). Add celery and scallions and mix (consider not pulsing again and mixing with a spatula). Season to taste with salt and pepper.
½ lb dry garbanzo beans, ½ cup finely chopped celery, ½ cup finely chopped scallions

Sandwitch

Prepare sandwiches. Optional mayonnaise can go on each side of the bread. Then add butter lettuce. Consider other toppings like tomato, avocado, cucumber, pickles, etc. Also consider making the mayonaise spicy with a bit of sriracha.
8 slices bread, 8 leaves butter lettuce, 4 tbsp vegan mayonnaise

Notes

Makes 4 big sandwiches

Nutrition

Nutrition Facts

Chickpea Salad Sandwich

Amount Per Serving

Calories 781 Calories from Fat 432

% Daily Value*

Fat 48g74%

Saturated Fat 6g38%

Polyunsaturated Fat 9g

Monounsaturated Fat 22g

Sodium 922mg40%

Potassium 958mg27%

Carbohydrates 71g24%

Fiber 17g71%

Sugar 11g12%

Protein 24g48%

Vitamin A 1243IU25%

Vitamin C 36mg44%

Calcium 193mg19%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.