Category Archives: Great Leftovers

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

Thai Green Curry with Vegetables and Tofu

This great meal is fairly quick and easy and makes a healthy number of servings of fairly healthy food, even if the coconut milk adds quite a bit of saturated fat.

Note: start the tofu among the first steps, before cutting the veggies, to be most efficient. You can chop the veggies while the tofu bakes.

Print Recipe

Thai Green Curry with Vegetables and Tofu

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner
Cuisine: Asian, California, Thai
Keyword: Inspired by New York Times, Tofu, Vegan
Servings: 4 servings
Calories: 639kcal

Ingredients

Tofu

  • 14 oz tofu dried, pressed and cubed
  • 2 tsp olive oil
  • ½ tsp salt

Curry and Veggies

  • 13½ oz coconut milk do not shake can
  • ½ cup vegetable stock
  • 4 tsp soy sauce
  • 1 tsp brown sugar
  • 3 tbsp Thai green curry paste vegan, check ingredients
  • 1 medium onion cubed
  • 1 medium red bell pepper cubed
  • 1 large zucchini cubed
  • ½ small peeled sweet potato cubed
  • 1 cup green beans trimmed, cut into 1-2"
  • 1 large lime juiced
  • 8 leaves basil cut into thin strips

Instructions

  • Preheat the oven to 425ºF with a sheet pan in the top third position. Cube and pat-dry the tofu. Place in a bowl and drizzle lightly with olive oil and lightly salt, mix. Once oven is pre-heated, pour tofu onto sheet pan and place back in the oven and bake for 10-15 minutes, flipping halfway through to give both sides a bit of a crisp. Remove and set aside. Turn off oven.
    14 oz tofu, 2 tsp olive oil, ½ tsp salt
  • Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium sealable glass and mix well by shaking (or stir well in a bowl). In a medium measuring cup or bowl, combine vegetable stock, soy sauce, and brown sugar. Stir until the sugar is dissolved.
    13½ oz coconut milk, ½ cup vegetable stock, 4 tsp soy sauce, 1 tsp brown sugar
  • Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning.
    3 tbsp Thai green curry paste
  • Add onion, red pepper, zucchini, sweet potato, green beans, and tofu. Stir until vegetables are hot, 2-3 minutes. Stir in remaining coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
    1 medium onion, 1 medium red bell pepper, 1 large zucchini, ½ small peeled sweet potato, 1 cup green beans
  • Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
    1 large lime
  • To serve, place the curry in a warm serving bowl and garnish with the basil strips. Serve over rice.
    8 leaves basil

Notes

Makes 4 servings

Nutrition

Calories: 639kcal | Carbohydrates: 87g | Protein: 26g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 785mg | Potassium: 726mg | Fiber: 11g | Sugar: 18g | Vitamin A: 7790IU | Vitamin C: 83mg | Calcium: 262mg | Iron: 10mg
Nutrition Facts
Thai Green Curry with Vegetables and Tofu
Amount Per Serving
Calories 639 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 19g119%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 785mg34%
Potassium 726mg21%
Carbohydrates 87g29%
Fiber 11g46%
Sugar 18g20%
Protein 26g52%
Vitamin A 7790IU156%
Vitamin C 83mg101%
Calcium 262mg26%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Favorites, Great Leftovers, Spring, Summer, Weekend Dinner, Winter

Baked Royal Corona Beans

This delicious preparation of Royal Corona beans is fantastic. The huge beans are well-flavored and taste great in the rich tomato sauce. Serve with bread, pasta, vegetables, rice, farro, etc. It pairs exceptionally well with a full-flavor feta.

Print Recipe

Baked Royal Corona Beans

Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Dinner
Cuisine: California
Keyword: Dry Beans, Inspired by Rancho Gordo
Servings: 6 servings
Calories: 389kcal

Ingredients

Beans

  • 1 lb Royal Corona beans
  • 1 onion peeled and cut in half
  • 2 bay leaves
  • 2 cloves garlic
  • 1 tsp peppercorn

Tomato Sauce

  • 3 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tsp oregano
  • 28 oz crushed tomatoes
  • ½ tbsp honey
  • 2 tsp salt

Instructions

Beans

  • Soak beans overnight in a huge bowl, covered, with 3 liters of water and 45 grams of salt.
    1 lb Royal Corona beans
  • Drain the beans. Place soaked beans in a large pot and cover with water by 3 inches. Add the halved onion directly to the pot; add the other bean spices to a small spice bag or a steeper. Bring to a boil and then turn the heat down to a bare simmer and cook until tender but holding their shape, which could be 30 minutes (highly unlikely) to 3 hours (also unlikely); probably around 2 hours total. Beans will be super creamy in texture when done. Add salt to taste just before the beans are finished cooking. When done, do not drain; set aside.
    1 onion, 2 bay leaves, 2 cloves garlic, 1 tsp peppercorn

Tomato Sauce

  • When the beans are done or nearly done, add the olive oil to a very large all-in-one pan or Dutch oven. Add the onion and cook until soft and browning; the trick is to let the onion sit for a bit once heated, so it develops some brown spots.
    3 tbsp olive oil, 1 medium yellow onion
  • Add the garlic, tomato paste and oregano. Mix well until aromatic.
    2 tbsp tomato paste, 2 tsp oregano, 4 cloves garlic
  • Add the tomatoes, sugar and salt and stir well. Let it simmer down some, but it should remain quite saucy. Taste for flavors here and add anything additional, like salt, pepper, more oregano, etc.
    28 oz crushed tomatoes, 2 tsp salt, ½ tbsp honey
  • Preheat the oven to 350ºF.
  • Drain the beans but reserve the liquid and discard the onion halves and other spices. Gently mix in the beans. If the mix is looking a little dry, add some of the bean water. You want the beans to be fully submerged and the sauce to be fairly liquid, as it will cook down in the oven further.
  • Bake for 30 minutes. Serve hot, at room temperature or cold.

Notes

Serves 6

Nutrition

Calories: 389kcal | Carbohydrates: 63g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Sodium: 1007mg | Potassium: 1884mg | Fiber: 15g | Sugar: 11g | Vitamin A: 384IU | Vitamin C: 17mg | Calcium: 257mg | Iron: 10mg
Nutrition Facts
Baked Royal Corona Beans
Amount Per Serving
Calories 389 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 1007mg44%
Potassium 1884mg54%
Carbohydrates 63g21%
Fiber 15g63%
Sugar 11g12%
Protein 21g42%
Vitamin A 384IU8%
Vitamin C 17mg21%
Calcium 257mg26%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Great Leftovers, Lunch, Meal Prep, Pressure Cooker

Lunch: Mayocoba, Cilantro Brown Rice and Cilantro Hemp Paste

Print Recipe

Lunch: Mayocoba, Brown Rice and Cilantro Hemp Paste

Course: Lunch
Cuisine: California
Keyword: Dry Beans, Rice
Servings: 8 servings
Calories: 579kcal

Equipment

  • 1 Pressure cooker
  • 1 Large food processor

Ingredients

Beans

  • 1 lb Mayocoba beans
  • bean spices

Cilantro Brown Rice

  • 4 cups water
  • ½ tbsp olive oil
  • 2 large limes zested and juiced, saving half of juice for paste
  • 1 bay leaf
  • 2 cups brown rice medium or short-grain
  • ½ bunch cilantro leaves chopped
  • ½ tsp salt

Cilantro Hemp Paste

  • 1 bunch cilantro leaves and stems toughest stems removed
  • 1 cup hemp hearts
  • 1 large jalapeño destemmed
  • 2 cloves garlic trimmed
  • 1 large lime juiced
  • 1 tsp salt
  • 2 tbsp olive oil

Sides

  • 4 large bell peppers

Instructions

Dry Beans

  • Soak the beans in 1% salted water for 6-8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time substantially.)
    1 lb Mayocoba beans
  • Add the soaked beans and ~2 quarts of water. Add bean spices in a spice bag or other container. (If unsoaked, add more water; if soaked long enough, you may be able to use less water.) If fully soaked, cook under high pressure for 5-8 minutes; if unsoaked, cook under high pressure for 20-30 minutes. Allow pressure to release for 25 minutes. Drain beans, salt lightly, and set aside.
    bean spices

Brown Rice

  • Boil at least 1 quart of water in the kettle.
    4 cups water
  • Heat olive oil over medium heat in large sauce pot. Add the lime zest, bay leaf and rinsed rice. Stir well.
    ½ tbsp olive oil, 2 large limes, 1 bay leaf, 2 cups brown rice
  • After the rice starts to crackle and smell aromatic, add 4 cups boiling water. Give everything a good stir and bring it to a boil again (if not already) before turning to just above low. Cover and let the rice cook completely undisturbed and covered for 30-35 minutes.
    4 cups water
  • Turn off the heat and discard the bay leaf and fluff well. Add the cilantro, half of the lime juice, and a pinch or two of salt and stir well to combine. Taste and add ½ tsp salt at most, but keep it under-salted.
    2 large limes, ½ bunch cilantro leaves, ½ tsp salt

Cilantro Hemp Pesto

  • To the bowl of a full-size food processor, add everything except the oil, including half of the lime juice from the cilantro brown rice. Process until everything is finely chopped; pause to scrape down the bowl as necessary. Add about ½ tsp salt, more if your salt isn't very salty.
    1 bunch cilantro leaves and stems, 1 cup hemp hearts, 1 large jalapeño, 2 cloves garlic, 1 large lime, 1 tsp salt
  • Slowly add the olive oil while still mixing, continuing until it is all well-combined and creamy. Taste and add salt if needed.
    2 tbsp olive oil

Assembly

  • Add the rice and beans to the containers. Top with the cilantro paste. Add the bell peppers on top.
    4 large bell peppers

Notes

Makes 8 servings

Nutrition

Calories: 579kcal | Carbohydrates: 80g | Protein: 27g | Fat: 18g | Saturated Fat: 2g | Sodium: 458mg | Potassium: 1359mg | Fiber: 14g | Sugar: 5g | Vitamin A: 2830IU | Vitamin C: 115mg | Calcium: 207mg | Iron: 11mg
Nutrition Facts
Lunch: Mayocoba, Brown Rice and Cilantro Hemp Paste
Amount Per Serving
Calories 579 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 458mg20%
Potassium 1359mg39%
Carbohydrates 80g27%
Fiber 14g58%
Sugar 5g6%
Protein 27g54%
Vitamin A 2830IU57%
Vitamin C 115mg139%
Calcium 207mg21%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Great Leftovers, Lunch, Meal Prep, Pressure Cooker

Lunch: Garbanzos, Quinoa, and Sikil Paak

Print Recipe

Lunch: Garbanzos, Quinoa, Sikil Pak

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Lunch
Cuisine: California
Keyword: Dry Beans, Quinoa, Vegan
Servings: 8 servings
Calories: 501kcal

Equipment

  • 1 Pressure cooker
  • 1 Large food processor

Ingredients

Beans

  • 1 lb garbanzo beans
  • bean spices

Quinoa

  • 2 cups quinoa
  • 4 cups vegetable broth

Sikil Pak

  • 1 cup pepitas
  • 1 serrano pepper
  • 4 cloves garlic trimmed
  • 1 small cilantro toughest stems chopped off
  • 1 large lime zested and juiced
  • ½ cup fire-roasted tomatoes

Sides

  • 4 large bell peppers sliced
  • ½ cup sesame seeds

Instructions

Beans

  • Soak the garbanzo beans in 1% salted water for 8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time substantially.)
    1 lb garbanzo beans
  • Add the soaked beans and ~2 quarts of water. Add bean spices in a spice bag or other container. (If unsoaked, add more water; if soaked long enough, you may be able to use less water.) If fully soaked, cook under high pressure for 8-12 minutes; if unsoaked, cook under high pressure for 30-40 minutes. Allow pressure to release for 25 minutes. Drain beans, salt lightly, and set aside.
    bean spices

Quinoa

  • Rinse the quinoa and drain well. Add to a large sauce pot.
    2 cups quinoa
  • Add the 2 cups vegetable broth and bring to a boil. Once boiling, cover and cook for 15-30 minutes, depending on the kind of quinoa. Cook until done and all liquid has been absorbed.
    4 cups vegetable broth

Sikil Pak

  • Add the sikil pak ingredients to a food processor. Mix until everything is combined. Lightly salt, if desired.
    1 cup pepitas, 1 serrano pepper, 4 cloves garlic, 1 small cilantro, 1 large lime, ½ cup fire-roasted tomatoes

Assembly

  • Once all ingredients are ready, add to small containers in roughly equal proportions, starting with qunioa and beans, then the sikil pak then the sesame seeds and bell pepper slices.
    ½ cup sesame seeds, 4 large bell peppers

Notes

Makes 8 servings

Nutrition

Calories: 501kcal | Carbohydrates: 73g | Protein: 22g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 516mg | Potassium: 1035mg | Fiber: 17g | Sugar: 11g | Vitamin A: 2957IU | Vitamin C: 111mg | Calcium: 191mg | Iron: 8mg
Nutrition Facts
Lunch: Garbanzos, Quinoa, Sikil Pak
Amount Per Serving
Calories 501 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Trans Fat 1g
Sodium 516mg22%
Potassium 1035mg30%
Carbohydrates 73g24%
Fiber 17g71%
Sugar 11g12%
Protein 22g44%
Vitamin A 2957IU59%
Vitamin C 111mg135%
Calcium 191mg19%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Great Leftovers, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Vegan Lima Bean Shakshuka

Shakshuka, possibly meaning “all mixed up” in Arabic, is traditionally in the US considered to be tomatoes, bell peppers, eggs and feta [citation needed]. But given the (very briefly researched) word origin, I’m mixing it up.

One of my problems with the “traditional” shakshuka, which I still love, is that the eggs don’t save well. So I wanted to find a way to make the delicious base but make it more leftover-friendly.

For this, you can leave out the eggs, because the large white lima beans provide the necessary texture and protein to make this more than a tomato soup.

Print Recipe

Vegan Lima Bean Shakshuka

Prep Time15 minutes
Cook Time30 minutes
Bean Time6 hours
Total Time6 hours 45 minutes
Course: Brunch, Dinner
Cuisine: California, Middle Eastern
Keyword: Dry Beans
Servings: 4 servings
Calories: 479kcal

Equipment

  • Slow cooker

Ingredients

Beans

  • ½ lb dry lima beans
  • bean spices (bay leaf, red pepper, peppercorns, a little salt, celery stalks, garlic cloves)

Main Dish

  • 3 tbsp olive oil
  • 1 small yellow onion chopped
  • 4 cloves garlic minced
  • 28 oz fire roasted crushed tomatoes
  • 1 tbsp tomato paste
  • ¼ cup sun dried tomatoes finely diced
  • 1 large jalapeno pepper small diced
  • 2 large red bell pepper chopped
  • ½ bunch cilantro thick stems removed then chopped
  • 1 tsp salt
  • Fresh ground black pepper

Optional

  • 4 large eggs

Instructions

Beans

  • I think white lima beans do best in a slow cooker, or slowly cooked in some method. My method is to rinse the beans, add to a slow cooker with 2 quarts water, some salt, and various bean spices (in a bag or tea steeper, except for large items like celery and bay leaves).
    ½ lb dry lima beans, bean spices (bay leaf, red pepper, peppercorns, a little salt, celery stalks, garlic cloves)
  • Set to high and cook for 3-8 hours, depending on the age of beans, the amount of salt, what your slow cooker considers "high" and various other variables.
  • When the beans are soft and creamy, remove from heat, remove cooking spices, drain off some of the water (so you have just enough to cover the beans) and add salt so it stops it from cooking further. If you're ready to cook the shakshuka, proceed. Otherwise, store in the fridge until ready to cook.

Shakshuka

  • Preheat the oven to 350ºF. Prep your ingredients as specified above.
  • Heat 3 tbsp olive oil in an ovenproof, wide skillet over medium heat. Add the onions and bell peppers and sauté until the onions are soft and translucent, about 5 minutes.
    1 small yellow onion, 2 large red bell pepper, 3 tbsp olive oil
  • Add garlic and sauté until fragrant, another minute or two. Add the sun dried tomatoes and tomato paste and cook until fragrant. Add half of the cilantro and mix well.
    4 cloves garlic, 1 tbsp tomato paste, ¼ cup sun dried tomatoes, ½ bunch cilantro
  • Add the tomatoes and jalapeno and sauté for about 5 minutes until everything begins to come together and some of the water is demonstrably cooking off. Add salt and pepper to taste (1 tsp may be too much, leave it a bit undersalted here).
    28 oz fire roasted crushed tomatoes, 1 large jalapeno pepper, 1 tsp salt, Fresh ground black pepper
  • Add the beans and mix well. (Save cooking liquid still.)
  • Carefully place the skillet in the preheated oven, uncovered, and bake for 15 minutes (if the beans are warm) or 20 minutes if the beans were in the fridge. If it gets dry, add some of the bean liquid.
  • [Optional] If you are using the eggs, remove the dish from the oven. Using the back of a spoon, make four pockets in the mixture. Crack an egg into each pocket and lightly salt and pepper the tops of the eggs. Place back in the oven, covered, and bake for an additional 10 minutes, until the eggs are set. (Less time if you like runny eggs.] Remove and keep covered for 5-10 minutes, or serve immediately if you like runny eggs.
    4 large eggs
  • Garnish with remaining cilantro and serve right from the skillet.
    ½ bunch cilantro

Notes

Nutrition facts include the eggs. It would decrease the calories by about 70/serving, and fat and protein by ~5g/serving, and remove all cholesterol.

Nutrition

Calories: 479kcal | Carbohydrates: 63g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 978mg | Potassium: 2129mg | Fiber: 18g | Sugar: 21g | Vitamin A: 3491IU | Vitamin C: 133mg | Calcium: 167mg | Iron: 9mg
Nutrition Facts
Vegan Lima Bean Shakshuka
Amount Per Serving
Calories 479 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 186mg62%
Sodium 978mg43%
Potassium 2129mg61%
Carbohydrates 63g21%
Fiber 18g75%
Sugar 21g23%
Protein 24g48%
Vitamin A 3491IU70%
Vitamin C 133mg161%
Calcium 167mg17%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Great Leftovers, Low Calorie, Lunch, Meal Prep, Pressure Cooker

Lunch: Black Beans, Farro, Tofu and Cilantro

Print Recipe

Lunch: Black Beans, Farro, Tofu and Cilantro

A simple meal for meal-prepped lunch
Prep Time15 minutes
Cook Time1 hour 30 minutes
Course: Lunch
Cuisine: California
Keyword: Dry Beans, Farro, Leftovers
Servings: 8 servings
Calories: 608kcal

Equipment

  • 8 large (~6 cup) containers

Ingredients

Beans

  • 1 lb black beans
  • 1 small red onion
  • 3 oz chipotle in adobo
  • ½ tsp salt

Farro

  • 1½ cups pearled farro
  • 4½ cups vegetable broth
  • 2 tbsp olive oil

Walnut-Cilantro Paste

  • 2 cups walnuts
  • 1 small serrano pepper
  • ¼ cup olive oil
  • ½ bunch cilantro
  • ½ tsp salt

Chipotle Tofu

  • 20 oz firm tofu Hodo Soy preferred
  • 3 oz chipotle in adobo cubed
  • 2 tsp cumin
  • 1 tbsp olive oil
  • 1 small lime juiced
  • 1 tsp oregano

Sides

  • 3 large green bell peppers

Instructions

Chipotle Tofu

  • Mix together the marinade ingredients. Add the cubed tofu. Set aside for a few hours, if possible.
    20 oz firm tofu, 3 oz chipotle in adobo, 2 tsp cumin, 1 tbsp olive oil, 1 small lime, 1 tsp oregano

Beans

  • Soak the black beans in 1% salted water for about 6-8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time.)
    1 lb black beans
  • In a pressure cooker (electric or stovetop), turn on the heat (turn on saute) and add the chopped red onion, the chipotle in adobo and a few pinches of salt. Cook until it has softened and developed some color and aroma.
    1 small red onion, 3 oz chipotle in adobo, ½ tsp salt
  • Add the soaked (or just rinsed) beans and ~2 quarts of water. If unsoaked, add more water; if soaked long enough, you may be able to use less water. If fully soaked, cook under high pressure for 4-6 minutes; if unsoaked, cook under high pressure for 24-28 minutes. Allow pressure to release for 25 minutes. Drain beans, salt lightly, and set aside.

Chipotle Tofu

  • Preheat the oven to 450ºF. Place the marinated tofu in a ceramic baking dish. Once oven is pre-heated, bake tofu for 40 minutes.

Farro

  • Rinse the farro and drain well. Add to a large saucepot and turn to medium-high heat. Allow farro to burn off the water and start to toast in the pot.
    1½ cups pearled farro
  • Add the vegetable broth and bring to a boil. Turn heat to low and simmer for about 25 minutes, until cooked.
    4½ cups vegetable broth
  • Drain and add back to the pot, mixing with 2 tbsp olive oil.
    2 tbsp olive oil

Walnut-Cilantro Paste

  • Toast the walnuts (optional). Add the walnuts, serrano pepper, olive oil, cilantro and salt to a small food processor. Blend until you get a paste.
    2 cups walnuts, 1 small serrano pepper, ¼ cup olive oil, ½ bunch cilantro, ½ tsp salt

Assembly

  • Once all ingredients are ready, add to the small containers in roughly equal proportions, starting with farro and beans, then the cilantro paste, then the olives and bell pepper slices.
    3 large green bell peppers

Notes

Makes 8 servings

Nutrition

Calories: 608kcal | Carbohydrates: 59g | Protein: 20g | Fat: 35g | Saturated Fat: 4g | Sodium: 1100mg | Potassium: 589mg | Fiber: 17g | Sugar: 6g | Vitamin A: 1646IU | Vitamin C: 54mg | Calcium: 165mg | Iron: 5mg
Nutrition Facts
Lunch: Black Beans, Farro, Tofu and Cilantro
Amount Per Serving
Calories 608 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 4g25%
Sodium 1100mg48%
Potassium 589mg17%
Carbohydrates 59g20%
Fiber 17g71%
Sugar 6g7%
Protein 20g40%
Vitamin A 1646IU33%
Vitamin C 54mg65%
Calcium 165mg17%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dinner Party, Dry Beans, Favorites, Great Leftovers, Meal Prep, Pressure Cooker, Projects

Vegan Chorizo

This fantastic replacement chorizo is not only a good simulacrum to meat-based chorizo, I think it tastes even better. It’s spicy, crunchy and flavorful. While it appears to be complicated, it is reasonable given the quantity you end up with is easily several servings. It goes well in burritos, tacos and bowls. Serve with other beans, veggies, avocado, or anything else.

Print Recipe

Vegan Chorizo

Fantastic vegan alternative
Prep Time30 minutes
Cook Time1 hour
Bean Soaking Time8 hours
Total Time9 hours 30 minutes
Course: Ingredient
Cuisine: California, Mexican
Keyword: Dry Beans, Inspired by Joe Yonan, Vegan
Servings: 8 servings
Calories: 421kcal

Equipment

  • 1 pressure cooker
  • 1 large skillet
  • 1 bean or potato masher
  • 1 small food processor

Ingredients

Beans

  • 115 g garbanzo beans
  • Bean spices

Quinoa

  • 1 cup dried quinoa red preferred
  • 1½ cups water
  • ¼ tsp salt

Everything Else

  • ¾ cup walnuts
  • 2 dried ancho chiles
  • 1 tbsp ground chipotle chile
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cloves
  • ½ cup bread crumbs panko-style
  • 4 cloves garlic minced
  • ¼ cup apple cider vinegar
  • 1 tsp soy sauce
  • 1 tsp salt smoked or kosher
  • ⅔ cup neutral oil

Instructions

Beans

  • Rinse the beans. To soak them, add to a medium bowl along with 1 quart water and 2 tsp salt. Mix well. Set aside for at least 6 and up to 10 hours. Drain.
    115 g garbanzo beans
  • Place the beans in pressure cooker (electric or stovetop). Cover with about 1” water (a bit more if unsoaked). Add various bean spices (e.g., bay leaf, dried red pepper / pepper flakes, peppercorns, celery seed, garlic, onion) either in a spice bag or a metal steeper.
    Bean spices
  • Pressure cook for 7-10 minutes on high; for new and well-soaked beans, use 7 minutes, for shorter-soaked or older beans, go to 10 minutes. For completely unsoaked beans, cook up to 40 minutes. Allow pressure to release naturally for 25 minutes and then release any remaining pressure.
  • If beans are not fully soft, you can bring to pressure again for 1-2 minutes and then release pressure manually and that should finish them off. If they seem to need a lot more time, try cooking for an additional 1-2 minutes and then releasing pressure after 5-10 minutes.
  • Drain and set aside.

Quinoa

  • Heat a small saucepan over medium-high heat. Rinse the quinoa. Add the quinoa, a bit less than 1½ cups water and ¼ tsp of salt and stir well. Once it has come to a boil, reduce heat to medium-low, cover and cook until done and the quinoa has fully absorbed the water and is fluffy, about 35 minutes. If any liquid remains but the quinoa is cooked, leave uncovered while the heat stays on medium-low and occasionally (ever 2-3 minutes) stir it up so the steam can release. Once the water is fully absorbed, turn off the heat and leave uncovered.
    1 cup dried quinoa, 1½ cups water, ¼ tsp salt

Everything Else

  • Toast the walnuts on a large, heavy-bottomed dry skillet over medium heat, for about 5 minutes, stirring every minute or so to prevent scorching. Let cool and then chop or crush. Leave skillet for future steps.
    ¾ cup walnuts
  • Cut open the ancho chiles and discard the seeds and stem. Cut into ½” pieces and transfer to the small food processor. Add chipotle, pepper, oregano, cumin, coriander and cloves. Process until everything is finely ground.
    2 dried ancho chiles, 1 tbsp ground chipotle chile, 1 tsp black pepper, 1 tsp dried oregano, 1 tsp ground coriander, ¼ tsp ground cloves, 1 tsp ground cumin
  • Once the beans and quinoa are done, add the beans to a very large bowl. Mash the beans well. Add the quinoa and let cool for a few minutes (if fresh off the stove).
  • Stir all ingredients together except the oil. That is, add the chopped walnuts, spice mixture, the soy sauce and salt, breadcrumbs, minced garlic, and apple cider vinegar. Mix until everything is well-combined.
    ¾ cup walnuts, ½ cup bread crumbs, 4 cloves garlic, ¼ cup apple cider vinegar, 1 tsp soy sauce, 1 tsp salt
  • In a very large, heavy-bottomed skillet, heat ⅓ cup of neutral oil until it is hot and add half of the chickpea mixture. Stir as it cooks until it absorbs most of the oil. Spread it out and leave it undisturbed for a minute, then stir and scrape it around before spreading it out again. Repeat this process until it has developed darker color and is crispier, about 10 minutes total. Scoop into a bowl and repeat with the second half and another ⅓ cup oil.
    ⅔ cup neutral oil
  • Serve immediately or store in an air-tight container (for up to one week). It freezes well (up to three months).

Notes

Nutrition is for one of eight servings; it likely makes more than that, depending on what else you are eating with it.

Nutrition

Calories: 421kcal | Carbohydrates: 34g | Protein: 9g | Fat: 29g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 465mg | Potassium: 512mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2638IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 3mg
Nutrition Facts
Vegan Chorizo
Amount Per Serving
Calories 421 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 2g13%
Trans Fat 1g
Sodium 465mg20%
Potassium 512mg15%
Carbohydrates 34g11%
Fiber 8g33%
Sugar 6g7%
Protein 9g18%
Vitamin A 2638IU53%
Vitamin C 4mg5%
Calcium 64mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Fall, Great Leftovers, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Pasta e Fagioli

The classic Italian soup has two of the best ingredients: beans and pasta. This cannot be made with canned beans because the broth is a critical component of the meal. Serve with another great carb: bread. Delicious for chilly days!

Print Recipe

Pasta e Fagioli

Classic Italian bean & pasta soup
Prep Time30 minutes
Cook Time45 minutes
Simmer Beans2 hours
Total Time3 hours 15 minutes
Course: Dinner, Soup
Cuisine: American, Italian
Keyword: Dry Beans, Inspired by New York Times, Pasta
Servings: 4 servings
Calories: 491kcal

Ingredients

Beans

  • ½ lb dry Borlotti or cranberry beans
  • bean seasonings bay leaf, onion, garlic, celery seed or flakes, peppercorns

Bouquet garni

  • 2 bay leaves
  • 1-2 Parmesan rinds
  • 1-2 sprigs parsley, thyme, or other aromatic herb (except rosemary)

Soup

  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion chopped
  • 2-3 sprigs fresh rosemary about ½ tbsp chopped
  • 4 large garlic cloves minced
  • 28 oz chopped tomatoes
  • ½ tbsp salt estimate; may use less
  • 1 tsp freshly ground pepper to taste
  • 1 tbsp tomato paste
  • 1 dried chili de arbol or up to ½ tsp red pepper flakes
  • 6 oz small dried pasta shells
  • 2 oz Parmesan cheese grated

Instructions

Beans

  • Measure, rinse and drain the dry beans. Add to a bowl and cover with water. Add enough salt to bring the water to about 1% salinity. Set aside for 4-6 hours.
    ½ lb dry Borlotti or cranberry beans, bean seasonings
  • Once beans have soaked, drain the beans and add to a large pot, preferably one with a lid that doesn't let too much moisture escape. Add 2 quarts water. Add the bean seasonings in a spice bag or other method so they don't get mixed in with the beans.
  • Bring to a boil over high heat. Once the beans have boiled for about 5 minutes, turn down to a very gentle simmer (usually around low, medium-low) and cook for another 20 minutes. Then check the texture – depending on various factors (age of beans, type, water hardness, soaking time, temperature, etc.), beans may be done cooking as quickly as 20 minutes after turning down to simmer or as long as 2 hours. If beans are cooking very fast and have softened all the way, you can remove from heat immediately, add salt and drain the beans (save the liquid!) and keep separate from the liquid to slow the cooking process.
  • Important: save all of the bean liquid. Make sure you have at least 6 cups; if not, add enough water to bring to 6 cups.

Bouquet garni

  • While the beans are in the final stages of cooking, prepare the bouquet garni by assimbling the bay leaves, parmesan rinds and aromatic herbs using cooking twine, cheesecloth, or other method. Set aside.
    2 bay leaves, 1-2 sprigs parsley, thyme, or other aromatic herb (except rosemary), 1-2 Parmesan rinds

Soup

  • Once beans are nearly done or fully done, heat 1 tbsp oil over medium heat in a large, heavy casserole or Dutch oven and add chopped onion.
    1 tbsp extra virgin olive oil, 1 large yellow onion
  • Cook, stirring, until just tender, about 5 minutes. Add rosemary and garlic and stir together for another minute, until garlic is fragrant.
    2-3 sprigs fresh rosemary, 4 large garlic cloves
  • Stir in tomatoes and hot pepper. Add salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
    28 oz chopped tomatoes, ½ tbsp salt, 1 tsp freshly ground pepper, 1 dried chili de arbol
  • Add 6 cups broth from the beans, tomato paste, bouquet garni and bring to a boil. Reduce heat, cover and simmer 30 minutes.
    1 tbsp tomato paste
  • After it has simmered, stir in beans and heat through. Taste and adjust salt.
  • At this point, you should separate what you will be serving momentarily vs what will be saved for future meals. This makes about 4 servings, so if you're serving two, you should separate and store half.
  • For the portion you are serving imminently, add about 3 oz pasta shells and cook until they are al dente, about 10-15 minutes for typical dry pasta. Serve topped with Parmesan.
    6 oz small dried pasta shells, 2 oz Parmesan cheese

Notes

Serves 4

Nutrition

Calories: 491kcal | Carbohydrates: 79g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1100mg | Potassium: 1345mg | Fiber: 18g | Sugar: 8g | Vitamin A: 411IU | Vitamin C: 23mg | Calcium: 327mg | Iron: 6mg
Nutrition Facts
Pasta e Fagioli
Amount Per Serving
Calories 491 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 1100mg48%
Potassium 1345mg38%
Carbohydrates 79g26%
Fiber 18g75%
Sugar 8g9%
Protein 26g52%
Vitamin A 411IU8%
Vitamin C 23mg28%
Calcium 327mg33%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Great Leftovers, Indian, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Baked Rajma with Tofu

This dairy-free take on rajma is delightful. You won’t even miss the lack of paneer, like in the other version. Make sure you get a good quality tofu – like Hodo.

Print Recipe

Baked Rajma with Tofu

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: Indian
Keyword: Dry Beans, Tofu
Servings: 6 servings
Calories: 587kcal

Equipment

  • Large, oven-safe skillet or all-in-one pan
  • Small food processor
  • Water kettle
  • Sheet pan

Ingredients

Beans

  • 1½ cup dry kidney beans
  • Kombu, bay leaf, other bean spices

Rajma

  • 1 large red onion
  • 4 cloves garlic peeled and trimmed
  • 1 serrano pepper top removed
  • 1 inch fresh ginger cleaned and mostly peeled
  • 2½ tbsp neutral oil ½ tbsp for the tofu
  • 1 tsp cumin
  • 1 tsp salt
  • 28 oz canned crushed tomatoes or 2 lb fresh tomatoes
  • ½ tsp ground ancho chile powder
  • ¼ tsp garam masala
  • ½ tsp fenugreek leaves
  • 20 oz tofu cut into bite-sized cubes
  • ½ bunch cilantro optional leaves chopped for serving on top

Pickled onion:

  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • ¼ cup rice wine vinegar

Instructions

  • Soak the kidney beans in 1% salted water for about 6-8 hours. As the first step, before preparing ingredients, drain the soaked beans, add to a large sauce pot and cover with plenty of water. Cover and turn heat to high. While it comes to a boil, put your various bean spices (kombu, bay leaf, etc.) into a disposable or reusable spice bag and add to the water. Boil for at least 10 minutes, for kidney-bean-safety reasons. Then turn down heat to a gentle simmer and cook for another 15-45 minutes, checking frequently, until softened 99% of the way. (They will cook very slightly more in the oven.)
    1½ cup dry kidney beans, Kombu, bay leaf, other bean spices
  • Prepare all ingredients as above and measure out spices as needed. Then, quarter the onion. Thinly slice half and set aside. Rough chop the remaining half and add to a small food processor with the garlic, serrano and ginger. Chop until small, scraping down the sides as needed.
    1 large red onion, 4 cloves garlic, 1 serrano pepper, 1 inch fresh ginger
  • When beans are nearly done, begin the next steps. In a large, oven-proof skillet, preferably with high walls, heat 2 tbsp oil over medium. Add the cumin and mix for 30 seconds. Then add the ginger, onion and pepper mix and cook until the excess liquid has evaporated and the mixture is just starting to darken (8-10 minutes).
    1 tsp cumin, 2½ tbsp neutral oil
  • Preheat the oven to 350ºF with a sheet pan on one shelf. Mix the cubed tofu with about ½ tbsp oil, just enough to cover, and a light dusting of salt and pepper.
    20 oz tofu
  • Add the cooked, drained beans and the ancho chile powder to pan and mix. You can mash a small portion of the beans (1-2 tbsp worth) to help thicken the sauce, if you’d like. Add the crushed tomatoes, garam masala and fenugreek leaves to the pan. Stir well and allow to cook for 1-2 minutes on the stovetop.
    28 oz canned crushed tomatoes, ½ tsp ground ancho chile powder, ¼ tsp garam masala, ½ tsp fenugreek leaves, 1 tsp salt
  • Spread the tofu onto a sheet pan. Place the tofu in the oven and set a timer for 7 minutes (for flipping the tofu). Cook the tofu until golden on a few sides, 15-20 minutes. When done, add directly to the beans/sauce and mix before allowing to cook longer.
  • At the same time as the tofu, add the rajma pan, uncovered, to the oven and cook for 30 to 40 minutes total, until the sauce has thickened. Stir 1-2 times while cooking, including when you add the paneer about halfway through. (See prior step.)
  • While everything bakes, pickle the thinly sliced onion. Boil water in the kettle. Add the sliced onions to a bowl. Pour boiling water on top and allow to sit for 30 seconds. Drain. In the wiped-clean bowl, stir together the rice wine vinegar, sugar and salt until dissolved. Add the reserved onion slices to the bowl and stir in the vinegar. Allow to marinate.
    1 tsp granulated sugar, ¼ cup rice wine vinegar, 1 tsp kosher salt
  • When the beans and paneer is done, garnish with the pickled onion slices, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with rice or naan.
    ½ bunch cilantro optional

Notes

Serves 6

Nutrition

Calories: 587kcal | Carbohydrates: 103g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1348mg | Potassium: 1065mg | Fiber: 16g | Sugar: 17g | Vitamin A: 348IU | Vitamin C: 33mg | Calcium: 266mg | Iron: 10mg
Nutrition Facts
Baked Rajma with Tofu
Amount Per Serving
Calories 587 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 1348mg59%
Potassium 1065mg30%
Carbohydrates 103g34%
Fiber 16g67%
Sugar 17g19%
Protein 33g66%
Vitamin A 348IU7%
Vitamin C 33mg40%
Calcium 266mg27%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
Fall, Great Leftovers, Projects, Spring, Summer, Weekend Dinner, Winter

Polenta Lasagna

Perfect for a rainy day, which is when I first made this.

Print Recipe

Polenta Lasagna

Prep Time3 hours
Cook Time30 minutes
Total Time3 hours 30 minutes
Course: Dinner
Cuisine: Comfort Food, Italian
Keyword: Polenta
Servings: 8 servings
Calories: 628kcal

Ingredients

Polenta

  • 4 tbsp butter
  • 1 tbsp salt
  • 2 cups polenta
  • 5 oz baby spinach
  • 7 oz Parmesan grated

Marinara and ricotta fillings

  • 1 lb whole-milk ricotta
  • 3 tbsp parsley finely chopped
  • 1 large egg
  • ½ tsp black pepper
  • ⅛ tsp nutmeg
  • 1 lb mozzarella shredded
  • 1 tbsp olive oil
  • 1 tsp salt
  • 28 oz canned crushed tomatoes
  • 1 tsp dried oregano
  • 4 cloves garlic
  • ¼ tsp red pepper flakes

Instructions

Polenta

  • Heat oven to 425ºF and place parchment paper on a rimmed baking sheet.
  • In a large stock pot, add 6 cups boiling water (from the kettle) and 1 tbsp salt and bring to a boil over high heat. Reduce heat to medium, then slowly pour in 2 cups polenta, stirring constantly. Continue stirring frequently until polenta thickens, 8 to 12 minutes. Add 4 tbsp butter and stir until melted. Then add the spinach and stir until it's wilted, about 2 minutes. Remove from heat and mix in about half of the grated Parmesan.
  • Pour polenta onto the prepared baking sheet. Using a wet (or greased) silicon spatula, spread the mixture into a thin, even layer to cover the entire pan, all the way to corners. Sprinkle half of the remaining grated Parmesan on top. (Save remaining parmesan for the final assembly.) Put in the oven and bake until polenta is firm and cheese has melted, 12 to 15 minutes. Let cool in the pan on a wire rack until completely cooled, about 90 minutes.

Marinara and ricotta fillings

  • About 30 minutes before assembly, make the marinara. Add 1 tbsp olive oil to a large dutch oven or sauce pot. Add half of the minced garlic and the red pepper flakes and stir until fragrant. Add the can of crushed tomatoes and stir well. Add the 1 tsp oregano. Add about ½ tsp salt, some black pepper and mix well. Bring to a gentle simmer, stirring ocassionally, and then reduce heat to low and simmer, covered, for 10-15 minutes. Turn off heat.
  • Prepare the ricotta filling. In a small bowl, mix the ricotta, parsley, basil, egg, black pepper, nutmeg and about ½ tsp salt. Add half of the minced garlic. Mix until well combined and set aside.

Assembly

  • When ready to bake the lasagna, heat oven to 400 degrees. Butter a 9×13" baking dish.
  • Cut cooled polenta in half, creating 2 pieces roughly the size of the baking dish. Using a large spatula, gently place one half in the buttered baking dish.
  • Then, build the layers from there. From the bottom, layers are: polenta, ricotta, marinara, mozzarella, polenta, ricotta, marinara, mozzarella. Then top with the remaining Parmesan.
  • Place baking dish on top of a rimmed sheet pan in case the lasagna bubbles over. Bake until cheese melts, about 30 minutes. If you like, you can broil lasagna for 2 minutes after baking until cheese starts to bubble and develop brown spots.
  • Remove from oven and let lasagna stand for about 15 minutes to firm up before serving.

Nutrition

Calories: 628kcal | Carbohydrates: 44g | Protein: 34g | Fat: 35g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 2170mg | Potassium: 601mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3148IU | Vitamin C: 17mg | Calcium: 765mg | Iron: 3mg
Nutrition Facts
Polenta Lasagna
Amount Per Serving
Calories 628 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 20g125%
Trans Fat 1g
Cholesterol 129mg43%
Sodium 2170mg94%
Potassium 601mg17%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 6g7%
Protein 34g68%
Vitamin A 3148IU63%
Vitamin C 17mg21%
Calcium 765mg77%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.