Category Archives: Fall

Dairy-Free, Dry Beans, Fall, Great Leftovers, Indian, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Baked Rajma with Tofu

July 31, 2021 Sam

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

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: Indian

Keyword: Dry Beans, Tofu

Servings: 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

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, Projects, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Bar Pizza

May 2, 2021 Sam

Print Recipe

Bar Pizza

Prep Time30

Cook Time10

Cold Ferment1

Total Time1 40

Course: Dinner

Cuisine: American, Comfort Food

Keyword: Simple

Servings: pizzas

Calories: 573kcal

Equipment

Bar pizza pans

Ingredients

145 grams all-purpose flour
2 grams salt about 1/2 tsp
3.5 grams sugar about 3/4 tsp
½ tsp instant yeast
7 grams olive oil
96 grams lukewarm water
neutral oil for pans
½ cup pizza sauce
1 oz parmesan finely grated
4.5 oz mozzarella cheese grated or shredded

Instructions

Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. Alternatively, combine ingredients in a stand mixer and mix on low speed for ten minutes.
Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. Transfer to very lightly greased sealable container, close and place in the refrigerator. Allow to ferment for at least one, and up to five days.
At least two hours before baking, remove dough from refrigerator and divide into two even balls. Shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate bowl (cereal bowls or small mixing bowls work well). Cover tightly and allow to rise at warm room temperature until roughly doubled in volume.
Meanwhile, adjust oven rack with pizza stone to top position and place a second rack one position below it. Preheat oven to 550°F for at least 30 minutes with a rack at the top of the oven.
Turn single dough ball out onto floured surface. Use a rolling pin to roll it out into a 10-inch circle, lifting and stretching by hand if necessary. Grease the bar pizza pan lightly with a neutral oil. Transfer dough to pan. Spread a bit less than ¼ cup of sauce evenly over entire surface of pie. Sprinkle with half of cheese in even layer over surface. Top with additional toppings as desired.
Place in oven on the top rack. Bake until edges are just beginning to brown, about 8-10 minutes. Transfer pizza to a cutting board.

Nutrition

Nutrition Facts

Bar Pizza

Amount Per Serving

Calories 573 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 11g69%

Cholesterol 60mg20%

Sodium 1339mg58%

Potassium 371mg11%

Carbohydrates 63g21%

Fiber 4g17%

Sugar 5g6%

Protein 29g58%

Vitamin A 807IU16%

Vitamin C 4mg5%

Calcium 510mg51%

Iron 4mg22%

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

Dinner Party, Fall, Farro, Spring, Summer, Winter

Farro-Stuffed Poblanos

April 25, 2021 Sam

This is a variation on a recipe of completely unknown origin. It started with smoked gouda and bell peppers, but I’ve shifted and adjusted to bring it more in line with tastes I like.

Soaking the walnuts helps make them less bitter, I think.

Print Recipe

Farro-Stuffed Poblanos

Prep Time30

Cook Time25

Total Time55

Course: Dinner

Cuisine: California

Keyword: Farro

Servings: servings

Calories: 444kcal

Ingredients

1 cup farro
4 oz smoked cheddar cheese small-diced
2 oz walnuts
1 cup passata strained tomatoes
1 tsp sweet paprika
6 medium poblano peppers

Instructions

Rinse the poblanos and dry them. Turn on the broiler. Place peppers on a sheet pan and broil for a few minutes, flipping once, until both sides are roasted. Remove and place in a large covered casserole dish (with the cover on) to cool and steam. Make sure it's large enough to hold the peppers in one layer as you'll be using it next. Once the peppers have cooled, remove from the dish and remove the charred skins carefully. Cut in half and remove seeds and interior stem / membranes. Wipe out the dish to use again in a future step.
Bring a large saucepan of water to a boil with plenty of salt. Add the farro and cook for 15-25 minutes, until cooked. Drain well and shake to get most of the liquid out.
Meanwhile, soak the walnuts in hot water for 10 minutes. Drain and dry. Chop roughly.
Preheat oven to 350ºF. Oil the dish you cooled the peppers in. In a large bowl, mix cooked farro, diced cheese, chopped walnuts, 1 cup passata and most of the paprika. Season to taste with salt and pepper.
Fill the peppers with the farro mixture. It can overflow some if you have a lot of material. Cover, place in the oven and bake 15 to 20 minutes, until peppers are tender.

Nutrition

Nutrition Facts

Farro-Stuffed Poblanos

Amount Per Serving

Calories 444 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 7g44%

Cholesterol 30mg10%

Sodium 204mg9%

Potassium 828mg24%

Carbohydrates 55g18%

Fiber 13g54%

Sugar 8g9%

Protein 17g34%

Vitamin A 1523IU30%

Vitamin C 150mg182%

Calcium 263mg26%

Iron 4mg22%

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

Fall, Great Leftovers, Projects, Spring, Summer, Weekend Dinner, Winter

Polenta Lasagna

April 25, 2021 Sam

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

Print Recipe

Polenta Lasagna

Prep Time3

Cook Time30

Total Time3 30

Course: Dinner

Cuisine: Comfort Food, Italian

Keyword: Polenta

Servings: 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

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.

Dairy-Free, Dry Beans, Fall, Quick, Spring, Summer, Weeknight Dinner, Winter

Quick Lentil and Tomato Pasta

April 8, 2021 Sam

I “invented” this one night when I wanted to make a quick meal but didn’t have much fresh food in the house. It’s simply but ultimately tasty, filling and nutritious. If you have a vegetable or salad side for the greens, it really would fill it out even better.

Print Recipe

Quick Lentil and Tomato Pasta

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: Lentils, Quick

Servings: servings

Calories: 499kcal

Ingredients

200 g black lentils or green lentils
½ lb dry pasta farfalle, spiral or other small pasta preferred
15 oz canned crushed tomatoes or other unsalted, unseasoned tomato sauce
1 tbsp olive oil
2 tsp oregano
2 cloves garlic or 1 tsp dry minced garlic, or ½ tsp garlic powder
1 onion optional
¼ tsp red pepper flakes
2 oz Parmesan optional

Instructions

First, cook the lentils. Heat at least 1 liter water in the kettle (or over the stove) until boiling. Add to a medium sauce pot and add about 1 tsp salt per liter. Add lentils and bring to a boil. Reduce heat to low-medium-low, cover and cook for 10-20 minutes, depending on the lentil type. When done, drain lentils.
Heat an appropriately large pot of water over high heat (or use the kettle again to kickstart this) to cook the pasta. Cook according to package directions.
Prepare tomato sauce by heat oil in a skillet or Dutch oven and adding spices until they're fragrant. Then add crushed tomatoes and cook down some on a low heat. Add salt and pepper to taste.
When lentils are done, combine with the tomato sauce. When pasta is done, combine with the whole thing. Serve with freshly grated Parmesan on top and a side vegetable or salad, if available.

Nutrition

Nutrition Facts

Quick Lentil and Tomato Pasta

Amount Per Serving

Calories 499 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 10mg3%

Sodium 378mg16%

Potassium 512mg15%

Carbohydrates 79g26%

Fiber 15g63%

Sugar 8g9%

Protein 27g54%

Vitamin A 397IU8%

Vitamin C 14mg17%

Calcium 271mg27%

Iron 7mg39%

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

Fall, Great Leftovers, Rotation, Seasons, Spring, Summer, Weeknight Dinner, Winter

Naan & Sausages

March 6, 2021 Sam

This is inspired by Short Leash, which is the first place I saw that put sausages in naan and filled them with delicious toppings.

Print Recipe

Naan & Sausages

Relatively easy and simple, if you already have naan, beans and yuba bacon

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch

Cuisine: American, Vegetarian

Keyword: Simple

Servings: servings

Calories: 864kcal

Ingredients

1 cup pinto beans
4 pieces naan
4 vegetarian sausages Beyond Meat "Brat Original"
4 tbsp green chilies
1 tbsp canola oil
2 yellow onions
1 jalapenos
8 pieces yuba bacon optional

Instructions

Prep

These do not count towards the total time for this meal, because hopefully you are cooking this part of a larger meal plan. Make sure you have naan, pinto beans (or other bean that holds it shape) and yuba bacon (if using).
1 cup pinto beans, 4 pieces naan, 8 pieces yuba bacon

Cooking and Assembly

To a large skillet or sauté pan, add the 1 tbsp canola oil and heat over medium. Then add the yellow onions and jalapenos and fry until they develop some color and are well-softened.
1 tbsp canola oil, 2 yellow onions, 1 jalapenos
Remove the onion mix while preserving the oil in the pan as much as possible. Once removed, add the sausages. Cover and cook for a few minutes. Remove the cover and turn. Adjust heat. You want the sides to develop some light color over 5 minutes per side. Continue to rotate and adjust heat so they sausages crisp up and cook. Check internal temperature so it reaches at least 165°F.
4 vegetarian sausages
Assemble by placing each naan on a plate and topping with the sausage, ¼ cup of beans, 1 tbsp or so of green chilies, and some of the cooked jalapenos and onions. You can add a small amount of mayonaise or a light mustard. A little cheese would be fine too.
4 pieces naan, 8 pieces yuba bacon, 4 tbsp green chilies

Notes

Makes 2 very hefty servings; nutrition assumes inclusion of Yuba bacon.

Nutrition

Nutrition Facts

Naan & Sausages

Amount Per Serving

Calories 864 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 4g25%

Trans Fat 3g

Polyunsaturated Fat 5g

Monounsaturated Fat 6g

Cholesterol 6mg2%

Sodium 2404mg105%

Potassium 805mg23%

Carbohydrates 127g42%

Fiber 17g71%

Sugar 17g19%

Protein 42g84%

Vitamin A 337IU7%

Vitamin C 27mg33%

Calcium 229mg23%

Iron 9mg50%

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

Dairy-Free, Dry Beans, Fall, Great Leftovers, Pressure Cooker, Rotation, Seasons, Spring, Summer, Weeknight Dinner, Winter

Burrito Bowls

February 28, 2021 Sam

It’s a bit of a cliche, but it’s also an excellent way to use the remainders of a giant pot of black beans you may have cooked for another meal. In fact, double up black beans for any meal and save half for these burrito bowls a few days later. They’re quick and low-heat too, if you already made the black beans.

Print Recipe

Burrito Bowls

Prep Time1 30

Total Time1 30

Course: Dinner, Lunch

Cuisine: Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 572kcal

Equipment

Pressure cooker (for dry beans, optional)

Ingredients

3 cups cilantro-lime brown rice from about 1½ cups dry rice
4 cups cooked pinto, black or other bean from about ¾ lb dry beans
1 batch cilantro hemp pesto
1 cup red onion quick pickles from about 2 medium red onions
8 oz cotija cheese crumbled
1 pint cherry tomatoes sliced in half
2 medium avocados cubed and in lemon juice

Instructions

Prepare all of the ingredients and then assemble the dish.

Nutrition

Nutrition Facts

Burrito Bowls

Amount Per Serving

Calories 572 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 8g50%

Cholesterol 25mg8%

Sodium 874mg38%

Potassium 915mg26%

Carbohydrates 62g21%

Fiber 14g58%

Sugar 6g7%

Protein 22g44%

Vitamin A 908IU18%

Vitamin C 27mg33%

Calcium 229mg23%

Iron 6mg33%

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

Dairy-Free, Dinner Party, Dry Beans, Fall, Favorites, Projects, Spring, Summer, Weekend Dinner, Winter

Chickpea & Shishito Paella

December 20, 2020 Sam

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

Print Recipe

Chickpea & Shishito Paella

Prep Time1

Cook Time30

Total Time1 30

Course: Dinner

Cuisine: Spanish, Vegan

Keyword: Dry Beans

Servings: servings

Calories: 476kcal

Equipment

Pressure cooker
Immersion blender
Large oven-proof skillet

Ingredients

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

Vegan aioli (optional)

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

Instructions

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

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

Make paella

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

Notes

This recipe makes 8 servings.

Nutrition

Nutrition Facts

Chickpea & Shishito Paella

Amount Per Serving

Calories 476 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 3g19%

Sodium 692mg30%

Potassium 631mg18%

Carbohydrates 59g20%

Fiber 9g38%

Sugar 9g10%

Protein 10g20%

Vitamin A 3155IU63%

Vitamin C 91mg110%

Calcium 69mg7%

Iron 5mg28%

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

Dry Beans, Fall, Projects, Weekend Dinner, Winter

Vegetarian Cassoulet with Bean Sausages

November 29, 2020 Sam

This is an interesting meal. It makes a lot of a very high-fiber meal. I would only recommend making it once per year.

Print Recipe

Vegetarian Cassoulet with Bean Sausages

Prep Time4 30

Cook Time2

Total Time6 30

Course: Dinner

Cuisine: California, Vegan

Keyword: Dry Beans, Stews

Servings: servings

Calories: 312kcal

Ingredients

½ lb cassoulet beans
3 tbsp olive oil
1 bulb fennel cleaned and sliced
1 large leek cleaned and thinly sliced
4 cloves garlic minced
1 large yellow onion chopped
3 stalks celery diced
3 large carrots diced
½ tsp salt
1 tsp smoked paprika
15 oz diced tomatoes
1 tbsp tomato paste
1 tbsp miso
1 farcelette or dried herb bundle with bay leaf
3-4 sprigs sage thyme, sage, rosemary
2 cups vegetable stock
6 bean sausages optional yet important

Instructions

Make the bean sausages the day before. Store in the fridge to firm up.
Soak beans all day in salted water. Drain and add water to a medium saucepan. Add the beans and bring to a gentle boil and then turn down to low. Check after 20 minutes and if the beans are getting relatively soft, turn off the heat and set aside. You want to soften the beans substantially but not fully cook them.
½ lb cassoulet beans
Preheat the oven to 350ºF.
In a Dutch oven, cook the vegetables with plenty of olive oil over medium-high with just a pinch of salt until softened and starting to take on some brown color, 5-8 minutes.
3 tbsp olive oil, 1 bulb fennel, 1 large leek, 4 cloves garlic, 1 large yellow onion, 3 stalks celery, 3 large carrots, ½ tsp salt
Add 1 tsp smoked paprika and stir. Add the tomato paste and miso and mix well. Add the tomatoes and cook for a bit longer until everything is well-combined.
1 tsp smoked paprika, 1 tbsp tomato paste, 1 tbsp miso, 15 oz diced tomatoes
Add the vegetable stock, farcelette (dried herb bundle) and the fresh herb sprigs. Mix. Add the drained, soaked beans. Bring to a simmer, ensuring there is plenty of liquid to cover the beans and allow absorption for the beans. Add a bit of vegetable stock or water if needed.
1 farcelette, 2 cups vegetable stock, 3-4 sprigs sage
Once simmering well, cover and transfer to the preheated oven. Bake, covered, for 1-2 hours. Check every 30 minutes or so to ensure the beans are well-covered in liquid and then, after an hour, the doneness of the beans. Beans should cook in about 60-90 minutes.
As the beans approach being done, prepare the sausages. Slice on a diagonal into 1” or ½” pieces. Pan-fry in a few tbsp oil until they’ve developed a nice crust.
6 bean sausages
Once beans have cooked, uncover the dish and add the fried sausages on top. Gently press sausage pieces into the soup. Bake, uncovered, for another 15-30 minutes to allow the sausages to flavor-meld with the soup and for some of the remaining liquid to cook off.
Remove from the oven and carefully remove the herb bundle and herb sprigs. Allow to cool some and then serve with a crusty bread.

Notes

Serves 8

Nutrition

Nutrition Facts

Vegetarian Cassoulet with Bean Sausages

Amount Per Serving

Calories 312 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 201mg67%

Sodium 927mg40%

Potassium 940mg27%

Carbohydrates 50g17%

Fiber 11g46%

Sugar 9g10%

Protein 16g32%

Vitamin A 5392IU108%

Vitamin C 16mg19%

Calcium 172mg17%

Iron 7mg39%

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

Dairy-Free, Fall, Favorites, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Tofu, Broccoli and Rice (Hainanese-Inspired)

November 9, 2020 Sam

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

Print Recipe

Tofu, Broccoli and Rice (Hainanese-Inspired)

Like "Rooster & Rice" – a simple delight

Prep Time30

Cook Time30

Marinating Time1

Total Time1 1

Course: Dinner

Cuisine: Chinese

Keyword: Rice, Tofu

Servings: servings

Calories: 1017kcal

Ingredients

Ginger scallion sauce

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

Tofu

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

Rice

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

Broccoli

1.5 lb broccoli
Water or vegetable stock

Serving

1 tbsp Sambal oelek or sriracha

Instructions

Ginger scallion sauce

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

Tofu

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

Rice

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

Broccoli

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

Assemble & Serve

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

Notes

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

Nutrition