Category Archives: Summer

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

Sloppy Sams (Lentil Sloppy Joes)

February 17, 2020 Sam

I’ve edited and refined this several times and it’s now in really great shape. Don’t skimp on the green bell pepper – it adds a sharp, fresh counterpoint to the heavy (and great) tomato and umami flavor. Delicious and great for a few days in the fridge.

For dinner, this should be accompanied by a side of vegetables or, if you’re aiming to dive fully into comfort-food, oven fries or other potato product. (And the filling would be great on top.)

Black caviar lentils are great in this because they hold their shape well and provide a great flavor. French green are also great, if you make sure you don’t overcook them by cooking them lower and slower than you would cook black caviars.

Print Recipe

Sloppy Sams (Lentil Sloppy Joes)

Quick meatless comfort-food meal

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American, Comfort Food

Keyword: Dry Beans, Lentils

Servings: servings

Calories: 649kcal

Ingredients

4 buns

Lentils

1 cup water
1 cup vegetable broth
1 cup black or green lentils

Sauce

1 medium white onion
3 cloves garlic
1 large green bell pepper or 2 small
1 jalapeño
1 tbsp butter
1 tbsp olive oil
15 oz tomato sauce, passata or marinara
1 tsp sugar
2 tbsp Worcestershire sauce
2 tsp ground cumin
1 tbsp smoked paprika
1 tsp dry mustard
1 tsp oregano
1 tsp salt

Instructions

Rinse lentils. In a medium saucepan, add the lentils and the 1 cup water and 1 cup vegetable broth. Bring to a low boil and then cook, uncovered, for 18 minutes or until tender. Drain excess liquid when done. (Add more liquid if they aren’t tender and are looking dry, which is unlikely.)
While that cooks, peel and trim the onion and cut out the middle third, for rings to top the sandwiches. Take the other two thirds and chop finely, adding to a bowl, along with 3 cloves garlic (minced), 1-2 green bell peppers (chopped) and the jalapeno (finely chopped).
Heat butter and olive oil (2 tbsp total) in a skillet on medium-high. Add the onions and peppers and cook until they are fragrant and starting to brown. Then, add the tomato sauce or passata, the 1 tsp sugar, 2 tbsp Worcestershire sauce, 2 tsp ground cumin, 1 tbsp smoked paprika, 1 tsp dry mustard and 1 tsp oregano. Add salt to taste.
When the lentils are done (and drained), add them to the mix and continue cooking over medium-low heat until cooked through and fairly thick. Taste and adjust flavoring as needed.
Serve on toasted buns with rings of white onion.

Nutrition

Nutrition Facts

Sloppy Sams (Lentil Sloppy Joes)

Amount Per Serving

Calories 649 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 13g81%

Trans Fat 1g

Cholesterol 151mg50%

Sodium 1880mg82%

Potassium 644mg18%

Carbohydrates 80g27%

Fiber 14g58%

Sugar 9g10%

Protein 25g50%

Vitamin A 2494IU50%

Vitamin C 51mg62%

Calcium 155mg16%

Iron 9mg50%

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

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

Slow Cooker Taco Salad

January 11, 2020 Sam

Print Recipe

Slow Cooker Taco Salad

Easy to make and produces excellent leftovers

Prep Time30

Cook Time8

Total Time8 30

Course: Dinner, Lunch

Cuisine: California, Comfort Food, Mexican

Keyword: Dry Beans

Servings: servings

Calories: 518kcal

Equipment

Instant Pot

Ingredients

Beans

½ lb black beans
½ can chipotle peppers in adobo
½ red onion
1 tbsp tomato paste
2 cloves garlic
1 bunch cilantro stems and leaves separated and chopped
1 tsp salt
1 tsp oregano
1 tsp cumin
1 tsp smoked paprika

Toppings

2 red onions
2 avocadoes cubed and spritzed with lime juice
2 bell peppers
4 cups romaine lettuce chopped
2 cups corn chips
8 oz sour cream
16 oz cheddar cheese
4 tomatoes chopped
1 jalapeno thinly sliced
8 oz salsa

Instructions

Mince the small red onion, the cilantro stems, and garlic cloves. Mix the spices and salt. In the Instant Pot on sauté, add a bit of oil and the red onion, cilantro stems and garlic. Once fragrant and cooked, add the tomato paste, the juice from half of the can of chipotle and then chop half the peppers and add to the pot as well. (Save the other half for another use.) Add the spice mix. Rinse the ½ lb beans and add to the pot, along with 1 quart water. Stir well. Turn to medium for 6-8 hours. Adjust temperature if needed.
Prepare the toppings before you’re ready to serve.

Nutrition

Nutrition Facts

Slow Cooker Taco Salad

Amount Per Serving

Calories 518 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 17g106%

Trans Fat 1g

Cholesterol 74mg25%

Sodium 1110mg48%

Potassium 899mg26%

Carbohydrates 33g11%

Fiber 11g46%

Sugar 8g9%

Protein 21g42%

Vitamin A 5313IU106%

Vitamin C 59mg72%

Calcium 514mg51%

Iron 3mg17%

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

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

Sage Pasta and Chickpeas

November 20, 2019 Sam

This meal, of unknown origin, is a great way to use chickpeas with things I typically have in the pantry, except the fresh sage. It’s delicious warm or cold. Don’t forget the capers!

Print Recipe

Sage Pasta and Chickpeas

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner

Cuisine: California

Keyword: Dry Beans

Servings: servings

Calories: 566kcal

Equipment

Pressure cooker

Ingredients

Beans

1.5 cups garbanzo beans
Bean spices, including bay leaves, garlic, peppercorns, oregano

Pasta

8 oz dry pasta farfalle or other small shape
2 tbsp olive oil
1 large yellow onion chopped
1 tsp red pepper flakes
3 cloves garlic minced
4 sprigs sage about 3 tbsp chopped
2 tsp capers minced
1 tsp salt

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 10 minutes and cook on high pressure. Allow for pressure to release naturally for 25-30 minutes and then release remaining pressure. Drain beans.

Pasta

When the beans are nearly done, boil the pasta in salted water until al dente. Prepare the other ingredients.
Once the beans are done, in a large, wide skillet, heat 1 tbsp olive oil over medium heat. Add the garlic and chopped sage and fry for 20 seconds. Pour into a heat-safe bowl and set aside.
In the same skill over medium heat, fry the onion in 1 tbsp olive oil until golden, stirring frequently. Season with the salt, plenty of freshly ground pepper and the pepper flakes.
Turn heat to low. Add the drained chickpeas and mix well. Add the cooked pasta to the chickpeas and onions. Then add the capers. Stir well and turn off the heat.
Serve topped with the sage and garlic oil.

Nutrition

Nutrition Facts

Sage Pasta and Chickpeas

Amount Per Serving

Calories 566 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Sodium 641mg28%

Potassium 859mg25%

Carbohydrates 92g31%

Fiber 16g67%

Sugar 11g12%

Protein 23g46%

Vitamin A 201IU4%

Vitamin C 7mg8%

Calcium 108mg11%

Iron 6mg33%

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

Quick, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner

Shakshuka 2: Simpler, Fresher

August 18, 2018 Sam

This is a simpler, fresher and now dairy-free shakshuka. Bread is a must for serving!

Print Recipe

Shakshuka 2: Simpler, Fresher

Prep Time15

Cook Time30

Total Time45

Course: Brunch, Dinner

Cuisine: California, Middle Eastern

Keyword: Quick

Servings: servings

Calories: 409kcal

Ingredients

3 tbsp olive oil
1 small yellow onion chopped
2 cloves garlic minced
1 lb tomatoes diced
1 jalapeno pepper small diced
1 red bell pepper chopped
4 large eggs
½ bunch cilantro (optional) thick stems removed, rest chopped
salt and pepper to taste

Instructions

Preheat the oven to 350ºF.
Heat 3 tbsp olive oil in an ovenproof skillet over medium heat. Add the onions and bell peppers and sauté until soft and translucent, about 5 minutes.
3 tbsp olive oil, 1 small yellow onion, 1 red bell pepper
Add garlic and sauté until fragrant, another minute or two. Add the tomatoes and jalapenos and sauté for about 5 minutes until they begin to soften and release their juice.
2 cloves garlic, 1 lb tomatoes, 1 jalapeno pepper
Using the back of a spoon, make four pockets in the mixture. Crack an egg into each pocket and season to taste with salt and pepper.
4 large eggs, salt and pepper
Carefully place the skillet in the preheated oven and bake for 10 minutes, or until the eggs are set.
Garnish with cilantro and serve right from the skillet.
½ bunch cilantro (optional)

Notes

2 servings

Nutrition

Nutrition Facts

Shakshuka 2: Simpler, Fresher

Amount Per Serving

Calories 409 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 372mg124%

Sodium 2485mg108%

Potassium 893mg26%

Carbohydrates 18g6%

Fiber 5g21%

Sugar 11g12%

Protein 16g32%

Vitamin A 4504IU90%

Vitamin C 119mg144%

Calcium 100mg10%

Iron 3mg17%

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

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.

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, 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, 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.