Category Archives: Seasons

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.
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.
Farro, Spring, Summer, Weeknight Dinner

Farro and Green Bean Salad

Simple and quick vegetarian meal. Perfect for green bean season!

Print Recipe

Farro and Green Bean Salad

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner
Cuisine: California, Vegan
Keyword: Farro, Vegan
Servings: 4 servings
Calories: 490kcal

Ingredients

Farro

  • 1 cup farro
  • 1 pinch salt
  • 3 cups water

Gremolata

  • 1 cup walnuts yielding ½ cup when finely chopped
  • 1 cup fresh dill roughly chopped
  • 2 large lemons zested and juiced
  • 1 large shallot finely chopped
  • ½ tsp salt

Green Beans

  • 2 tbsp olive oil
  • 1 lb green beans trimmed
  • ½ tsp salt
  • black pepper
  • flaky sea salt optional for serving

Instructions

Farro

  • Add farro, 3 cups water and a pinch of kosher salt to a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the farro is tender and toothsome, 25-45 minutes.
    1 cup farro, 1 pinch salt, 3 cups water

Gremolata

  • Toast the walnuts in a large skillet over medium-low heat, stirring frequently to ensure that they don’t burn, 4 to 5 minutes. Transfer toasted walnuts to a medium bowl. Add the dill, lemon zest and shallots and toss to coat. Season with salt and set aside.
    1 cup walnuts, 1 cup fresh dill, 2 large lemons, 1 large shallot, ½ tsp salt

Green Beans

  • Wipe out the skillet and heat the oil over medium. Add the green beans and season generously with salt and pepper. Cook, stirring frequently, until the beans are crisp tender and start to brown in spots, 6 to 8 minutes. Add a few tablespoons of water to help them along, if needed. Turn off the heat.
    2 tbsp olive oil, 1 lb green beans, black pepper, ½ tsp salt
  • If there is any residual cooking liquid from the farro, drain it and add the farro directly to the skillet. Toss with the beans until well combined and season with salt and pepper. Transfer to a large serving bowl or platter and top with the gremolata. Drizzle with lemon juice or white wine vinegar to finish. Season with flaky salt, if desired.
    flaky sea salt

Notes

Serves 4

Nutrition

Calories: 490kcal | Carbohydrates: 58g | Protein: 13g | Fat: 27g | Saturated Fat: 3g | Sodium: 621mg | Potassium: 691mg | Fiber: 15g | Sugar: 7g | Vitamin A: 1718IU | Vitamin C: 53mg | Calcium: 132mg | Iron: 4mg
Nutrition Facts
Farro and Green Bean Salad
Amount Per Serving
Calories 490 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 3g19%
Sodium 621mg27%
Potassium 691mg20%
Carbohydrates 58g19%
Fiber 15g63%
Sugar 7g8%
Protein 13g26%
Vitamin A 1718IU34%
Vitamin C 53mg64%
Calcium 132mg13%
Iron 4mg22%
* 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.
Appetizer, Dairy-Free, Dry Beans, Low Calorie, Quick, Side, Summer

Corn and Black Bean Salad

This is great with fresh corn, especially if you’ve grilled some ears.

Print Recipe

Corn and Black Bean Salad

Delicious as a side or for a small lunch
Prep Time15 minutes
Cook Time0 minutes
Marinating30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: California
Keyword: Dry Beans
Servings: 6 servings
Calories: 146kcal

Ingredients

  • 1.5 cups corn kernels from about 2-3 ears corn
  • 1.5 cups cooked black beans
  • 1 cup diced tomatoes from 3-4 fresh
  • 0.5 cup yellow or white onion finely diced
  • 1 cup cilantro leaves coarsely chopped
  • 1 to 2 jalapeno peppers seeded and minced
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • pepper freshly ground

Instructions

  • Combine all ingredients. Allow to stand for 1/2 hour. Taste for salt and pepper.
    1.5 cups corn kernels, 1.5 cups cooked black beans, 1 cup diced tomatoes, 0.5 cup yellow or white onion, 1 cup cilantro leaves, 1 to 2 jalapeno peppers, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp kosher salt, pepper

Notes

Serves 6 (side portions)

Nutrition

Calories: 146kcal | Carbohydrates: 21g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 471mg | Potassium: 334mg | Fiber: 5g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 2mg
Nutrition Facts
Corn and Black Bean Salad
Amount Per Serving
Calories 146 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 471mg20%
Potassium 334mg10%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 3g3%
Protein 5g10%
Vitamin A 279IU6%
Vitamin C 11mg13%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Low Calorie, Quick, Spring, Summer

Garbanzo and Tomato Summer Salad

This simple garbanzo salad is great for summer. It maximizes that summer produce season and stores well. Serve it with bread to make it more filling and delicious.

Print Recipe

Garbanzo and Tomato Summer Salad

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: California, Vegan
Keyword: Dry Beans
Servings: 4 servings
Calories: 340kcal

Equipment

  • Pressure cooker

Ingredients

  • ½ lb garbanzo beans
  • Bean spices
  • 1.5 lb tomatoes chopped
  • 2 medium red onion diced
  • ½ bunch cilantro thick stems removed, chopped
  • 4 persian cucumbers large-diced
  • 2 tbsp olive oil
  • 2 limes zested and juiced
  • Salt and pepper

Instructions

Beans

  • Rinse then soak the garbanzos in 1% salinity water for at least 8 hours. Drain and add the beans to a pressure cooker. Cover with water by at least 1" or so. Add bean spices to the pot, in a spice bag if possible. Set timer for 7 minutes and cook on high pressure. Allow for pressure to release naturally for 25 minutes and then release remaining pressure.
    ½ lb garbanzo beans, Bean spices
  • Remove the beans and just enough water to cover the beans. Salt the water gently and mix well. Allow to cool some and then place in the fridge to cool until ready to assemble.

Assemble

  • Before serving, prepare other ingredients and then toss together.
    1.5 lb tomatoes, 2 medium red onion, ½ bunch cilantro, 4 persian cucumbers, 2 tbsp olive oil, 2 limes, Salt and pepper

Notes

Nutrition is based on 4 servings, but this could make 6 servings if served with bread

Nutrition

Calories: 340kcal | Carbohydrates: 52g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Sodium: 1189mg | Potassium: 1102mg | Fiber: 14g | Sugar: 14g | Vitamin A: 1599IU | Vitamin C: 41mg | Calcium: 111mg | Iron: 5mg
Dairy-Free, Dry Beans, Spring, Summer, Weekend Dinner

Ratatouille Cassoulet

Vegan and rich, this is a great spring/summer dish that doesn’t seem to be too hard to make. It goes great with a side of bread, couscous or other grain.

Print Recipe

Ratatouille Cassoulet

Prep Time30 minutes
Cook Time2 hours
Cooling15 minutes
Total Time2 hours 45 minutes
Course: Dinner
Cuisine: French, Vegan
Keyword: Joe Yonan
Servings: 6 servings
Calories: 216kcal

Ingredients

  • 2 tbsp olive oil
  • 1 large white onion chopped
  • 5 cloves garlic chopped
  • 3 tbsp za'atar
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 28 oz crushed tomatoes preferrably fire-roasted
  • 4 oz dry flageolet beans or cannellini or other small white bean
  • 8 oz eggplant thinly sliced
  • 8 oz zucchini thinly sliced
  • 8 oz yellow summer squash thinly sliced
  • 1 large red bell pepper tinly sliced
  • ½ cup panko bread crumbs or other style

Instructions

  • Pre-soak the beans without salt for at least 8 hours, if not more like 12 hours. As you start to prepare the above ingredients, put the beans in a pot with water (soaking water is fine) and bring to a gentle boil for 10 minutes and then turn off the heat and keep covered.
  • Preheat the oven to 350ºF.
  • Pour 2 tbsp of the olive oil into a large, deep ovenproof skillet or flameproof casserole (with a lid) over medium heat. Add the onion and garlic and cook until tender, about 8 minutes.
  • Add the za'atar, ½ tsp of the salt and ¼ tsp of the pepper and cook for both 30 seconds, until fragrant. Pour in the tomatoes and beans and stir to incorporate. Increase the heat to medium-high and bring to a boil. Then turn off the heat.
  • Starting at the outer edge of the skillet, arrange alternating slices of the eggplant, zucchini and summer squash in concentric circles on top of the tomato-bean mixture, tightly overlapping them. The idea is to lay each piece flat and then overlap the next piece by about half on top of it, continuing until the middle. Arrange the bell pepper on top.
  • Drizzle the vegetables with the remaining 1 tbsp oil and sprinkle with the remaining salt and pepper.
  • Cover and bake the skillet for 1 hour. It will look soupy and the beans won't be quite tender. Uncover and sprinkle with the bread crumbs and return to the oven, uncovered. Bake for another hour until the bread crumbs are browned, the liquid is thickly bubbling around the edges and the beans on the bottom layer are very tender.
  • Let cool for at least 15 minutes before serving.

Notes

Nutrition based on six servings; likely is more like 3-4 servings

Nutrition

Calories: 216kcal | Carbohydrates: 35g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 610mg | Potassium: 1142mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1377IU | Vitamin C: 65mg | Calcium: 165mg | Iron: 7mg
Nutrition Facts
Ratatouille Cassoulet
Amount Per Serving
Calories 216 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 610mg27%
Potassium 1142mg33%
Carbohydrates 35g12%
Fiber 9g38%
Sugar 12g13%
Protein 9g18%
Vitamin A 1377IU28%
Vitamin C 65mg79%
Calcium 165mg17%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Lunch, Quick, Salad, Summer, Weeknight Dinner

Spinach-Strawberry Salad

This recipe was found and modified out of necessity. I was supposed to use spinach in this cranberry bean and barley soup, but I forgot to include it. The next day, I made this salad to accompany dinner and it was delicious.

Print Recipe

Spinach-Strawberry Salad

Prep Time15 minutes
Course: Salad
Cuisine: California
Keyword: Vegan
Servings: 4 servings
Calories: 500kcal

Ingredients

  • ½ cup raw walnuts chopped
  • ½ small red onion very thinly sliced
  • 10 oz fresh baby spinach
  • 2 pints strawberries tops removed and sliced
  • 7 oz vegan feta crumbled

Dressing

  • ¼ cup balsamic vinegar
  • 3 tbsp olive oil
  • 1½ tbsp poppy seeds
  • 1½ tbsp agave
  • ½ tsp Dijon mustard
  • ½ tsp salt
  • black pepper

Instructions

  • Prep the dressing by combining all ingredients in a large bowl and whisking well. Set aside half if you're making just two servings at a time.
  • When ready to eat the salad, prep the other ingredients as described above.

Notes

4 servings

Nutrition

Calories: 500kcal | Carbohydrates: 39g | Protein: 7g | Fat: 37g | Saturated Fat: 15g | Sodium: 695mg | Potassium: 885mg | Fiber: 8g | Sugar: 21g | Vitamin A: 6678IU | Vitamin C: 160mg | Calcium: 179mg | Iron: 4mg
Nutrition Facts
Spinach-Strawberry Salad
Amount Per Serving
Calories 500 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 15g94%
Sodium 695mg30%
Potassium 885mg25%
Carbohydrates 39g13%
Fiber 8g33%
Sugar 21g23%
Protein 7g14%
Vitamin A 6678IU134%
Vitamin C 160mg194%
Calcium 179mg18%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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

Bar Pizza

Print Recipe

Bar Pizza

Prep Time30 minutes
Cook Time10 minutes
Cold Ferment1 day
Total Time1 day 40 minutes
Course: Dinner
Cuisine: American, Comfort Food
Keyword: Simple
Servings: 2 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

Calories: 573kcal | Carbohydrates: 63g | Protein: 29g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 1339mg | Potassium: 371mg | Fiber: 4g | Sugar: 5g | Vitamin A: 807IU | Vitamin C: 4mg | Calcium: 510mg | Iron: 4mg
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

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 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dinner
Cuisine: California
Keyword: Farro
Servings: 4 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

Calories: 444kcal | Carbohydrates: 55g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 204mg | Potassium: 828mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1523IU | Vitamin C: 150mg | Calcium: 263mg | Iron: 4mg
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.