Category Archives: Seasons

Breakfast, Lunch, Quick, Summer, Weeknight Dinner

Goat Cheese Toast with Peppers, Tomatoes and Avocado

August 18, 2018 Sam

This is a great brunch and may even work well as a lunch or light dinner option, especially if you add an egg or increase the cheese.

Print Recipe

Goat Cheese Toast with Peppers, Tomatoes and Avocado

Prep Time15

Cook Time5

Total Time20

Course: Breakfast, Dinner, Lunch

Cuisine: California

Keyword: Quick

Servings: servings

Calories: 490kcal

Ingredients

4 slices bread whole wheat
3 Fresno peppers or 2-3 other mildly spicy peppers, like Anaheim or Poblano
1 serrano pepper optional
3 tomatoes heirloom or on-the-vine
1 avocado
5-6 sprigs basil
4 oz goat cheese or whole-milk ricotta

Instructions

Slice the mild peppers and clean out the seeds. Chop the serrano pepper. Cut the tomatoes into medium-sized cubes or ½ slices, and very lightly salt (on the cutting board is fine). Cube the avocado. Slice or cut the basil.
Melt 1-2 tbsp butter in a skillet on medium-hot and add the serranos and sliced mild peppers. Season with salt and some pepper. Cook until the peppers are softened and a nice brown color in parts.
Toast the bread.
If using ricotta, whip it with some salt and pepper before spreading on the toast. For goat cheese, or other soft cheeses with plenty of flavor, just spread on a piece of toasted bread. Top with the basil leaves in an even layer across the whole thing. Top with the peppers. Serve the tomatoes and avocados on the side, incorporating as you eat if you’d like.

Notes

Serves 2
For added protein, fry 1 egg per serving

Nutrition

Nutrition Facts

Goat Cheese Toast with Peppers, Tomatoes and Avocado

Amount Per Serving

Calories 490 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 11g69%

Cholesterol 26mg9%

Sodium 450mg20%

Potassium 1154mg33%

Carbohydrates 41g14%

Fiber 14g58%

Sugar 10g11%

Protein 22g44%

Vitamin A 2790IU56%

Vitamin C 62mg75%

Calcium 182mg18%

Iron 4mg22%

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

Fall, Lentils, Pressure Cooker, Projects, Spring, Weekend Dinner, Winter

Gardener’s Pie

April 7, 2018 Sam

I’ve modified this recipe over time and expect to keep tweaking. I have an idea in my head of what this should taste like, and I haven’t yet achieved it.

Print Recipe

Gardener’s Pie

A comfort-food classic made vegetarian

Prep Time45

Cook Time30

Total Time1 15

Course: Dinner

Cuisine: Comfort Food

Keyword: Dry Beans

Servings: servings

Calories: 407kcal

Equipment

Pressure cooker
Casserole dish

Ingredients

Base

1 large yellow onion
2 medium carrots
1 stalk celery
2 medium turnips
1 tbsp thyme fresh, chopped, or dried
1 tsp rosemary fresh, chopped, or dried
1¾ cups vegetable stock
¼ cup flour
1 tbsp vegan Worcestershire sauce
2 tsp tamari or soy sauce
1 cup diced tomatoes
1 tbsp tomato paste
1 cup French green lentils
1 bunch parsley

Mashed Potatoes:

2 lbs Yukon gold potatoes
3 cloves garlic
1 cup vegetable stock
¼ cup butter
2 oz. cream cheese softened
2 tbsp milk more if needed, but unlikely

Instructions

Dice the onion (about 1 cup), carrot (½ cup) and celery (½ cup) and put into one bowl/cup.
1 large yellow onion, 2 medium carrots, 1 stalk celery
Dice the turnip (½ cup), clean and chop the thyme (1 tbsp) and rosemary (1 tsp), and rinse and pick through the lentils (1 cup).
2 medium turnips, 1 tbsp thyme, 1 tsp rosemary, 1 cup French green lentils
Dice the tomatoes (1 cup). Peel the potatoes and cut into 2” pieces. Cut the 3 cloves garlic in half. Mince parsley (¼ cup).
1 cup diced tomatoes, 2 lbs Yukon gold potatoes, 3 cloves garlic, 1 bunch parsley
Add ¼ cup flour to a dry skillet over medium heat. Let the flour sit until you smell it toasting or the edges start to get darker. Start stirring as it gets darker, and stop the process when the flour gets toasty and turns brown. Transfer immediately to a bowl.
¼ cup flour
Get out both pressure cookers. In the electric cooker, set to sauté. Add the onion, carrot and celery and dry sauté for 3 minutes. Then add the turnip, lentils, thyme, rosemary and 1¾ cup vegetable stock. Lock the lid on the pressure cooker, and set for 10 minutes of high pressure, with no warming after. When done, release pressure naturally for 20 minutes, releasing remaining pressure after that.
1 large yellow onion, 2 medium carrots, 1 stalk celery, 2 medium turnips, 1 tbsp thyme, 1 tsp rosemary, 1 cup French green lentils, 1¾ cups vegetable stock
In the stovetop pressure cooker, add the cut potatoes, garlic, and 1 cup vegetable stock. Bring to high pressure for 4 minutes. Quick release the pressure. Mash the potatoes, adding the ¼ cup butter, 2 oz. cream cheese, and 2 tbsp milk (or less). Add salt to taste and the parsley.
2 lbs Yukon gold potatoes, 3 cloves garlic, 1 cup vegetable stock, ¼ cup butter, 2 oz. cream cheese, 2 tbsp milk, 1 bunch parsley
Once the lentils are depressurized, pre-heat the broiler. To the lentils, add 2 tbsp of the browned flour, 1 tbsp Worcestershire sauce, 2 tsp tamari, 1 cup diced tomatoes, and 1 tbsp tomato paste. Stir well. Add more toasted flour if it seems thin. Lock the lid in place and let it sit for 3 minutes without heat. Quick release any built-up pressure.
¼ cup flour, 1 tbsp vegan Worcestershire sauce, 2 tsp tamari, 1 cup diced tomatoes, 1 tbsp tomato paste
Transfer the filling to a casserole dish or ramekins. Top with the mashed potatoes. Run under the broiler to brown, or at least heat, the potatoes.

Notes

Serves 6

Nutrition

Nutrition Facts

Gardener's Pie

Amount Per Serving

Calories 407 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 31mg10%

Sodium 760mg33%

Potassium 1361mg39%

Carbohydrates 63g21%

Fiber 16g67%

Sugar 9g10%

Protein 15g30%

Vitamin A 4990IU100%

Vitamin C 63mg76%

Calcium 119mg12%

Iron 6mg33%

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

Dairy-Free, Dry Beans, Polenta, Rotation, Summer, Weeknight Dinner

Summer Vegetable Marinara with Polenta & Eggs

August 27, 2017 Sam

Delicious, dairy-free meal perfect for summer.

Print Recipe

Summer Vegetable Marinara with Polenta & Eggs

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: California

Keyword: Inspired by Sun Basket

Servings: servings

Calories: 970kcal

Ingredients

Beans

¾ cup dry white beans e.g., alubia blanca
bean spices

Polenta

2 cups vegetable broth
2 cups water
1 cup polenta
1 tbsp olive oil
½ tsp salt

Eggs, Marinara, Vegetables

2 large eggs
1 large red onion
2 cloves garlic
1 large red bell pepper
1 ear corn
1 pint cherry tomatoes
3 sprigs fresh cilantro
1 large lemon
2 tbsp olive oil
½ tsp salt

Instructions

Beans

Soak the 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 pot (not the large sauce pot, you will be using that) and cover with plenty of water. Cover and turn heat to high. While it comes to a boil, put your various bean spices (bay leaf, garlic, oregano, etc.) into a disposable or reusable spice bag and add to the water. Boil for about 5 minutes. Then turn down heat to a gentle simmer and cook for another 15-45 minutes, checking frequently, until softened.
¾ cup dry white beans, bean spices

Polenta

In a large saucepot, boil 2 cups vegetable broth and 2 cups water over high. Once boiling, slowly whisk in the polenta and keep stirring for a few minutes until no clumps remain. Cover and cook for 30-40 minutes, stirring every 5 minutes, until individual grains are tender and texture is creamy. Once done, remove from the heat and stir in 1 tablespoons olive oil. Season to taste with about 1 tsp salt and some fresh pepper. Cover, and keep warm.
2 cups vegetable broth, 2 cups water, 1 cup polenta, 1 tbsp olive oil, ½ tsp salt

Eggs, Marinara and Vegetables

In a small saucepan, add 1.5 inch of water. Cover and bring to a boil. Once boiling, gently lower eggs into the pot. Cover the pot and cook the eggs for up to 9 minutes. Drain eggs, set aside to cool and then peel after they have cooled slightly.
Prepare the vegetables. Bowl 1: Chop the red onion and mince the garlic cloves. Bowl 2: Clean and rough chop the bell pepper. Bowl 3: Shuck the corn and lay the cob flat and cut the kernels from the cob and cut the cherry tomatoes in half. Separate: Coarsely chop the cilantro. Juice the lemon.
1 large red bell pepper, 1 ear corn, 1 pint cherry tomatoes, 3 sprigs fresh cilantro, 1 large lemon
Once the beans and polenta are finished, you can fry up the vegetables and tomatoes. In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the bell pepper and beans and cook until starting to soften, 1 to 2 minutes. Stir in the corn and tomatoes and cook until heated through, about 1 minute. Remove from the heat, stir in the cilantro, and season to taste with salt, pepper, and lemon juice.
2 tbsp olive oil, ½ tsp salt
Carefully peel the eggs. Cut the eggs in half lengthwise.
Transfer the polenta to individual bowls and spoon the marinara alongside. Top each with an egg and serve.

Notes

Serves 2

Nutrition

Nutrition Facts

Summer Vegetable Marinara with Polenta & Eggs

Amount Per Serving

Calories 970 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 5g31%

Trans Fat 1g

Cholesterol 186mg62%

Sodium 2234mg97%

Potassium 2508mg72%

Carbohydrates 147g49%

Fiber 20g83%

Sugar 19g21%

Protein 37g74%

Vitamin A 5020IU100%

Vitamin C 196mg238%

Calcium 287mg29%

Iron 12mg67%

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

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

Spicy Broccoli and Sun-Dried Tomato Pasta

July 24, 2017 Sam

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

Print Recipe

Spicy Broccoli and Sun-Dried Tomato Pasta

Spicy and flavorful pasta dish

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: California

Keyword: Dry Beans

Servings: servings

Calories: 515kcal

Equipment

Pressure cooker

Ingredients

Beans

¾ cup dry chickpeas
1 bay leaf

Everything Else

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

Instructions

Beans

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

Everything Else

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

Nutrition

Nutrition Facts

Spicy Broccoli and Sun-Dried Tomato Pasta

Amount Per Serving

Calories 515 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 8g50%

Cholesterol 19mg6%

Sodium 940mg41%

Potassium 1607mg46%

Carbohydrates 50g17%

Fiber 15g63%

Sugar 16g18%

Protein 24g48%

Vitamin A 1922IU38%

Vitamin C 178mg216%

Calcium 362mg36%

Iron 6mg33%

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

Dairy-Free, Quick, Summer, Weeknight Dinner

Brown Butter Gnocchi with Summer Squash

June 4, 2017 Sam

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

Print Recipe

Brown Butter Gnocchi with Summer Squash

Relatively quick summer meal

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Italian

Keyword: Inspired by Blue Apron

Servings: servings

Calories: 580kcal

Ingredients

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

Instructions

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

Notes

Serves two.

Nutrition

Nutrition Facts

Brown Butter Gnocchi with Summer Squash

Amount Per Serving

Calories 580 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 186mg62%

Sodium 1900mg83%

Potassium 855mg24%

Carbohydrates 71g24%

Fiber 10g42%

Sugar 7g8%

Protein 20g40%

Vitamin A 3541IU71%

Vitamin C 94mg114%

Calcium 182mg18%

Iron 9mg50%

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

Dairy-Free, Dry Beans, Fall, Favorites, Meal Prep, Pressure Cooker, Spring, Summer, Winter

Spicy, Flavorful Refried Beans

May 27, 2017 Sam

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

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

Print Recipe

Spicy, Flavorful Refried Beans

Prep Time30

Cook Time1

Bean Soaking6

Total Time7 30

Course: Ingredient

Cuisine: California, Mexican

Keyword: Dry Beans

Servings: servings

Calories: 295kcal

Equipment

Pressure cooker

Ingredients

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

Instructions

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

Notes

Makes about 8 servings

Nutrition

Nutrition Facts

Spicy, Flavorful Refried Beans

Amount Per Serving

Calories 295 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 6g

Monounsaturated Fat 2g

Sodium 32mg1%

Potassium 820mg23%

Carbohydrates 38g13%

Fiber 10g42%

Sugar 2g2%

Protein 13g26%

Vitamin A 134IU3%

Vitamin C 6mg7%

Calcium 74mg7%

Iron 4mg22%

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

Dairy-Free, Favorites, Great Leftovers, Roasted Vegetables, Rotation, Weeknight Dinner, Winter

Chipotle Vegetable & Farro Salad

March 19, 2017 Sam

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

Print Recipe

Chipotle Vegetable & Farro Salad

Farro is the perfect base for this delicious salad.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: California

Keyword: Farro

Servings: servings

Calories: 680kcal

Ingredients

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

Instructions

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

Notes

Serves 4

Nutrition

Nutrition Facts

Chipotle Vegetable & Farro Salad

Amount Per Serving

Calories 680 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 20mg7%

Sodium 1894mg82%

Potassium 1149mg33%

Carbohydrates 97g32%

Fiber 22g92%

Sugar 15g17%

Protein 17g34%

Vitamin A 14260IU285%

Vitamin C 118mg143%

Calcium 316mg32%

Iron 4mg22%

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

Dairy-Free, Dry Beans, Fall, Seasons, Spring, Summer, Weekend Dinner, Winter

Chana Masala

November 24, 2015 Sam

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

Print Recipe

Chana Masala

This was inspired by a Rancho Gordo recipe for how to cook Desi Chana.

Prep Time15

Cook Time1 30

Soaking Time8

Total Time9 45

Course: Main Course

Cuisine: Indian

Keyword: Dry Beans

Servings: servings

Calories: 353kcal

Equipment

Pressure cooker
Dutch oven
Small food processor
Immersion blender

Ingredients

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

Garlic, Ginger and Serrano Paste

3 cloves garlic
1 inch fresh ginger
2 serrano peppers

Spice Powder

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

Instructions

Soak Beans

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

Cook Beans

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

Prepare Masala

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

Nutrition

Nutrition Facts

Chana Masala

Amount Per Serving

Calories 353 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Sodium 122mg5%

Potassium 906mg26%

Carbohydrates 54g18%

Fiber 15g63%

Sugar 11g12%

Protein 16g32%

Vitamin A 263IU5%

Vitamin C 14mg17%

Calcium 134mg13%

Iron 7mg39%

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

Dairy-Free, Fall, Favorites, Great Leftovers, Indian, Meal Prep, Rice, Spring, Summer, Tofu, Weekend Dinner, Weeknight Dinner, Winter

Tofu Tikka Masala

January 11, 2015 Sam

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

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

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

Print Recipe

Tofu Tikka Masala

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner

Cuisine: California, Indian

Keyword: Tofu

Servings: servings

Calories: 432kcal

Ingredients

Ginger-Garlic-Serrano Paste:

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

Paneer or Tofu

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

Sauce

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

Instructions

Ginger Garlic Paste

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

Tofu

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

Sauce

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

Nutrition

Nutrition Facts

Tofu Tikka Masala

Amount Per Serving

Calories 432 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 7g

Monounsaturated Fat 11g

Cholesterol 49mg16%

Sodium 1259mg55%

Potassium 766mg22%

Carbohydrates 24g8%

Fiber 6g25%

Sugar 11g12%

Protein 18g36%

Vitamin A 1267IU25%

Vitamin C 28mg34%

Calcium 286mg29%

Iron 5mg28%

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

Dairy-Free, Dry Beans, Favorites, Great Leftovers, Low Calorie, Pressure Cooker, Weekend Dinner, Weeknight Dinner, Winter

Classic Vegan Chili

January 4, 2015 Sam

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

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

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

This is best served with jalapeño cornbread muffins.

Print Recipe

Classic Vegan Chili

Prep Time30

Cook Time45

Bean Time2

Total Time3 15

Course: Dinner

Cuisine: California, Vegan

Keyword: Dry Beans

Servings: servings

Calories: 387kcal

Ingredients

Beans

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

Chili

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

Instructions

Beans

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

Chili

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

Notes

Serves 6

Nutrition

Nutrition Facts

Classic Vegan Chili

Amount Per Serving

Calories 387 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 1130mg49%

Potassium 1708mg49%

Carbohydrates 67g22%

Fiber 18g75%

Sugar 12g13%

Protein 20g40%

Vitamin A 1421IU28%

Vitamin C 58mg70%

Calcium 163mg16%

Iron 8mg44%

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