Category Archives: Side

Dairy-Free, Side

Cilantro Lime Brown Rice

February 28, 2021 Sam

Print Recipe

Cilantro Lime Brown Rice

Great for Burrito Bowls

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Side Dish

Cuisine: Mexican

Keyword: Rice

Servings: servings

Calories: 145kcal

Ingredients

3 cups water
½ tbsp olive oil
1 tbsp lime zest from 2 limes
1 large bay leaf
1½ cup brown rice medium or short-grain
½ cup cilantro chopped
2 tbsp lime juice from 1 lime
½ tbsp lemon juice from 1 small lemon
½ tsp salt

Instructions

Boil at least 3 cups of water in the kettle.
3 cups water
Heat olive oil over medium heat in large sauce pot or Dutch oven. Add the lime zest, bay leaf and rinsed rice.
½ tbsp olive oil, 1 tbsp lime zest, 1 large bay leaf, 1½ cup brown rice
After the rice starts to crackle and smell aromatic, add 3 cups boiling water. Give everything a good stir and bring it to a boil again (if not already) before turning to just above low. Cover and let the rice cook completely undisturbed and covered for 30-35 minutes.
Turn off the heat and discard the bay leaf and fluff well. Add the cilantro, lime and lemon juice and salt and stir well to combine.
½ cup cilantro, 2 tbsp lime juice, ½ tbsp lemon juice, ½ tsp salt

Notes

Nutrition based on 8 servings

Nutrition

Nutrition Facts

Cilantro Lime Brown Rice

Amount Per Serving

Calories 145 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 147mg6%

Potassium 111mg3%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 70IU1%

Vitamin C 2mg2%

Calcium 14mg1%

Iron 1mg6%

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

Dairy-Free, Side

Yuba Bacon

February 13, 2021 Sam

Surprisingly delicious! This was excellent for some BLTA sandwiches I made. It’s not like it tastes like bacon, exactly, but it is savory, crunchy and full of that umami flavor.

Print Recipe

Yuba Bacon

Crispy umami blast you can use anywhere you would use bacon

Prep Time25

Cook Time20

Marinating Time30

Total Time1 15

Course: Ingredient, Side Dish

Cuisine: Vegan, Vegetarian

Keyword: Vegetarian Replacement

Servings: servings

Calories: 102kcal

Ingredients

5 oz yuba (aka tofu skins)
¼ cup soy sauce or tamari low-sodium
2 tbsp vegetable oil
1 tbsp nutritional yeast
½ tbsp vegan Worcestershire sauce
1 tsp smoked paprika
1 tsp garlic powder
½ tsp black pepper
¼ tsp onion powder
1 tsp balsamic vinegar optional
1 tsp tomato paste optional

Instructions

In a large, sealable container (preferably fairly broad), mix together the ingredients (besides the yuba). Mix well so everything dissolves, if possible.
¼ cup soy sauce or tamari, 2 tbsp vegetable oil, 1 tbsp nutritional yeast, ½ tbsp vegan Worcestershire sauce, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp black pepper, ¼ tsp onion powder, 1 tsp balsamic vinegar, 1 tsp tomato paste
Remove yuba from the package and gently try to separate the layers. Some may come apart well and others may stick together like thicker slices. Slice into bacon-like strips about 1.5-2” across and 6-9” long, whatever makes sense based on the folds. Place into the marinating container and mix gently but well. Place in the fridge for a while – at least 10 minutes, up to 1 hour.
5 oz yuba
Preheat the oven to 375ºF. Line 2 baking sheets with parchment paper. Lay out the strips on the parchment paper so they do not touch.
Bake for about 15 minutes. Smaller pieces may need to be removed towards the end and larger pieces may need 20 minutes or so. You want them to just hit the darkening stage but not to get too dark.
Remove from the oven and transfer to a container quickly, so they can continue to dry and cool. They will get crisper as they cool.

Notes

Nutrition based on 8 servings

Nutrition

Nutrition Facts

Yuba Bacon

Amount Per Serving

Calories 102 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Sodium 425mg18%

Potassium 63mg2%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 2g2%

Protein 5g10%

Vitamin A 136IU3%

Vitamin C 3mg4%

Calcium 37mg4%

Iron 1mg6%

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

Dairy-Free, Favorites, Great Leftovers, Side

Best Potato Salad Ever

October 31, 2020 Sam

This is from an excellent book. You can add in chopped boiled eggs if you want to make it non-vegan and add a bit of protein. But really it works excellent on its own.

Print Recipe

Best Potato Salad Ever

Prep Time30

Cook Time15

Total Time45

Course: Side Dish

Cuisine: American

Keyword: Picnic, Potatoes

Servings: servings

Calories: 292kcal

Ingredients

2 lbs red potatoes
4 large shallots thinly sliced
4 cloves garlic minced
2 tbsp Dijon mustard or horseradish
½ tsp salt
3 tbsp balsamic vinegar
½ cup olive oil
2 cups baby arugula

Instructions

Start boiling a large pot of salted water. Wash the potatoes and cut into bit-size chunks (½” pieces). Cook potato for 6 to 8 minutes, until cooked (not al dente).
2 lbs red potatoes
Whisk the sliced shallots, minced garlic, mustard, salt and several grinds of fresh pepper together with the vinegar in a large bowl. Whisk in the olive oil.
4 large shallots, 4 cloves garlic, 2 tbsp Dijon mustard, ½ tsp salt, 3 tbsp balsamic vinegar, ½ cup olive oil
Drain the potatoes. Toss with the vinaigrette. Marinate for 20 to 30 minutes.
Rinse and dry the arugula. Fold the arugula into the potatoes. Adjust salt, pepper and vinegar to taste.
2 cups baby arugula

Notes

Serves 6 as a side dish

Nutrition

Nutrition Facts

Best Potato Salad Ever

Amount Per Serving

Calories 292 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Sodium 284mg12%

Potassium 792mg23%

Carbohydrates 29g10%

Fiber 3g13%

Sugar 5g6%

Protein 4g8%

Vitamin A 173IU3%

Vitamin C 16mg19%

Calcium 41mg4%

Iron 2mg11%

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

Holiday, Quick, Roasted Vegetables, Side, Winter

Roasted Root Vegetables

November 28, 2019 Sam

Print Recipe

Roasted Root Vegetables

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: California, Thanksgiving

Keyword: Roasted Vegetables, Simple

Servings: servings

Calories: 117kcal

Ingredients

2 large parsnips
1 large purple-top turnip
1 large fennel bulb
2 small red onions
1 tbsp sage minced
1 tsp rosemary minced
1 tsp thyme minced
1 tsp salt
fresh ground pepper
2 tbsp olive oil

Instructions

Remove the skin from the red onion. Peel the parsnips. Chop everything into large chunks, about ½" each. Consistent sizes helps things roast evenly.
2 large parsnips, 1 large purple-top turnip, 2 small red onions, 1 large fennel bulb
Preheat oven to 450ºF.
Add the minced herbs. Add about 1 tsp salt and plenty of fresh pepper. Add the 2 tbsp olive oil.
1 tbsp sage, 1 tsp rosemary, 1 tsp thyme, 1 tsp salt, fresh ground pepper, 2 tbsp olive oil
Toss the vegetables, herbs, olive oil and salt and pepper. Spread vegetables in an even layer on a large sheet pan and place in the oven. Check every 15 minutes and stir at least once. Remove from the oven when done, about 30 to 45 minutes.

Notes

Makes about 6 small servings

Nutrition

Dairy-Free, Favorites, Side

Puerto Rican White Rice

November 23, 2019 Sam

Arroz blanco maybe? Not sure what it is called traditionally, but the oil here makes this special.

Print Recipe

Puerto Rican White Rice

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Puerto Rican

Servings: servings

Calories: 241kcal

Ingredients

1 cup Calrose rice
1.5 cups water
2 tbsp oil maybe a bit less
½ tsp salt

Instructions

Rinse the 1 cup rice. Bring a bit less than 2 tbsp oil, 1.5 cups water, and ½ tsp salt to a boil over high heat. Add the rice, allow to just gently boil, and cook until the water has just about cooked out (it will not be cooked). Stir, reduce heat to medium-low and cover and cook, checking and stirring every 4-5 minutes, until it is cooked (15-25 minutes).

Nutrition

Nutrition Facts

Puerto Rican White Rice

Amount Per Serving

Calories 241 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 1g

Sodium 296mg13%

Potassium 38mg1%

Carbohydrates 40g13%

Fiber 1g4%

Protein 3g6%

Calcium 4mg0%

Iron 2mg11%

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

Dairy-Free, Dry Beans, Pressure Cooker, Side

Baked Beans

December 2, 2018 Sam

This delicious and relatively easy recipe is a great way to get tasty, from-scratch, vegan baked beans. Easily customizable with the strength and type of mustard(s) you use.

Print Recipe

Baked Beans

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Keyword: Dry Beans, Grilling

Servings: servings

Calories: 199kcal

Ingredients

½ lb beans Alubia Blanca, Whipple, Cranberry, Yellow Eye
1 tbsp neutral oil
1 small yellow onion diced
2 cloves garlic minced
2 bay leaves
1.5 tsp paprika
1 tsp dry mustard
½ tsp salt
2 cups vegetable broth

Finishing

¼ cup tomato powder or paste
¼ cup brown sugar
2 tbsp mustard

Instructions

Measure, rinse and pick through the beans. Add to a large bowl with 1.5% salinity water and soak for 6-8 hours. Once ready to make the beans, drain and rinse briefly.
½ lb beans
Heat a little oil in the pressure cooker on medium (sauté). Once warm, add the onion and garlic. Fry until softened and transparent.
1 tbsp neutral oil, 1 small yellow onion, 2 cloves garlic
Add the bay leaves, paprika, dry mustard, salt, and plenty of pepper, and stir for a few seconds. Add two cups vegetable stock to the pot. Add the beans to the pressure cooker. Add the lid, and bring to pressure for 10 minutes.
2 bay leaves, 1.5 tsp paprika, 1 tsp dry mustard, ½ tsp salt
When done, allow pressure to release naturally for at least 30 minutes. Open, and the beans may need just a bit more, but they’ll cook with the rest of the ingredients.
Add the tomato powder or paste, brown sugar, and mustard. Turn on heat again to low (sauté low) and cook and stir occasionally. Add additional mustard, salt, and pepper as needed. Reduce sauce and cook further until at the desired result.
¼ cup tomato powder or paste, ¼ cup brown sugar, 2 tbsp mustard

Notes

Serves 4 as a side

Nutrition

Nutrition Facts

Baked Beans

Amount Per Serving

Calories 199 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 1858mg81%

Potassium 455mg13%

Carbohydrates 36g12%

Fiber 7g29%

Sugar 17g19%

Protein 6g12%

Vitamin A 567IU11%

Vitamin C 8mg10%

Calcium 74mg7%

Iron 2mg11%

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

Holiday, Pressure Cooker, Side

Lentil-Jeweled Mashed Potatoes

November 22, 2018 Sam

Converted this to the pressure cooker for Thanksgiving 2018. These were incredible. It looks like a lot of work, but it’s really worth it! The lentils should be fairly firm – don’t overcook them.

Print Recipe

Lentil-Jeweled Mashed Potatoes

Prep Time15

Cook Time45

Other Prep Time1

Total Time2

Course: Side Dish

Cuisine: American, Thanksgiving

Keyword: Lentils, Potatoes

Servings: servings

Calories: 234kcal

Equipment

Stovetop pressure cooker

Ingredients

Lentils

100 g Black caviar lentils
½ medium onion
2 cloves garlic
3 sprigs fresh herbs rosemary, thyme, and/or sage
½ tsp salt
1 tbsp butter
1 tbsp balsamic vinegar to taste, won't use it all

Potatoes

2 lbs Yukon gold potatoes
60 g butter
80 g cream cheese
2 tbsp milk or a bit more
½ tsp salt
½ tsp black pepper

Instructions

Lentils (can be made ahead)

Rinse the lentils and add to a small sauce pan. Put garlic cloves, the half onion and the herbs in a sachet or cheesecloth and add to the pot. Cover lentils with a few inches of water, and add a small amount of salt, about ½ tsp.
100 g Black caviar lentils, ½ medium onion, 2 cloves garlic, 3 sprigs fresh herbs, ½ tsp salt
Turn heat to medium-high and bring to a gentle boil and then immediately turn down to a low simmer. Simmer for 25-30 minutes, until soft, checking at 15 minutes just in case. When lentils are cooked but still toothy, remove from heat immediately. If you are making them ahead, put the lentils in a storage container, let them cool briefly, and then place in the fridge.

Potatoes (best made just before mashing)

Rinse, peel and cut the potatoes into the same size chunks, about 1-inch. Place a steamer in the stovetop pressure cooker and add 1 cup water. Heat to full pressure and then turn off the burner and allow to set for 15 minutes. Release remaining pressure. Check for doneness; a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. Steam longer if not done.
2 lbs Yukon gold potatoes
Remove the potatoes from the pressure cooker. Rinse out the pressure cooker and briefly dry it. Return it to the stove. Mash the potatoes over lowest heat, allowing steam to escape. They can be a bit chunky here still.
Preheat oven to 350ºF if you’re baking the dish right away; if not, hold off on pre-heating until you’re ready to bake. (The combined dish can be refrigerated for a bit before baking, if desired.)
Turn off the stove and add 60g butter, 80g cream cheese and about 2 tbsp milk (you may need more). Mix and mash everything together. You can take pauses to allow the butter and cream cheese to melt, if that's easier. Add a bit of salt and pepper.
60 g butter, 80 g cream cheese, 2 tbsp milk, ½ tsp salt, ½ tsp black pepper
Stir well and and set aside as you finish the lentils.

Finish lentils

Discard the herbs and other ingredients before continuing, if you haven't already. In a medium saucepan or high-sided skillet, melt 1 tbsp butter over medium heat. Add drained lentils along with just enough of their cooking liquid (less than ¼ cup) to moisten slightly. Bring to a simmer, then cook until lentils are heated through and enough liquid has evaporated that the lentils are coated in a creamy glaze but there isn't any standing liquid.
1 tbsp butter
Add the balsamic vinegar 1 tsp at a time until the lentils have a pleasant bright flavor (it should taste like a light contrasting tang, but not strongly sour). Season with salt and pepper.
1 tbsp balsamic vinegar

Combine and bake

Add the lentils to the mashed potatoes and stir to combine. Add to the baking dish. (You can briefly refrigerate here if needed.)
Bake at 350ºF for 5-15 minutes, until heated through.

Notes

Makes about 8 servings as a side dish

Nutrition

Nutrition Facts

Lentil-Jeweled Mashed Potatoes

Amount Per Serving

Calories 234 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 31mg10%

Sodium 399mg17%

Potassium 517mg15%

Carbohydrates 28g9%

Fiber 5g21%

Sugar 2g2%

Protein 6g12%

Vitamin A 407IU8%

Vitamin C 24mg29%

Calcium 42mg4%

Iron 2mg11%

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

Basics, Dairy-Free, Dessert, Favorites, Holiday, Quick, Side

Whipped Cream

August 19, 2018 Sam

Print Recipe

Whipped Cream

Prep Time15

Total Time15

Course: Dessert

Cuisine: American, French

Keyword: Powdered Sugar

Servings: servings

Calories: 348kcal

Ingredients

1½ 355ml cups heavy cream
½ cup 60g powdered sugar
1 tsp 5ml vanilla extract

Instructions

Place your metal kitchen-aid bowl in the freezer for at least 10 minutes to chill. Add the heavy cream to the freezer too, but only for 10 minutes at the very most, so it doesn’t freeze.
When ready to make the whipped cream, get the bowl out of the freezer and add the ingredients. Whip using the whisk attachment, starting at low speed and increasing to high speed. Beat until stiff peaks form. Don’t over-beat.
Keep unused whipped cream refrigerated in an airtight container.

Notes

4 servings

Nutrition

Nutrition Facts

Whipped Cream

Amount Per Serving

Calories 348 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 19g119%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 95mg32%

Sodium 23mg1%

Potassium 82mg2%

Carbohydrates 18g6%

Sugar 17g19%

Protein 2g4%

Vitamin A 1238IU25%

Vitamin C 1mg1%

Calcium 56mg6%

Iron 0.1mg1%

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

Great Leftovers, Quick, Side

Mexican / Spanish Rice

November 25, 2017 Sam

This is a great side dish for a ton of meals. It is especially good if you’re making some simple tacos with beans and cheese, and this is the side. It’s a delight on its own, if far from enough to be a meal.

Print Recipe

Mexican / Spanish Rice

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American, Mexican, Spanish

Keyword: Rice

Servings: servings

Calories: 204kcal

Ingredients

3 tbsp canola oil
1 cup medium- or long-grain white rice (Basmati works) rinsed and drained
½ medium onion small diced
3 cloves garlic minced or crushed
1 jalapeño diced
1 tbsp tomato paste
4 medium tomatoes diced
1 cup vegetable or no-chicken broth
½ tsp ground cumin
1 lime zested and juiced
½ bunch cilantro

Instructions

Heat the oil in a large Dutch oven over medium heat until it’s just shimmering. Add the rinsed, drained rice and sauté, stirring frequently until beginning to toast, about 5 minutes.
3 tbsp canola oil, 1 cup medium- or long-grain white rice (Basmati works)
Add onion and cook until the rice is getting toastier and the onions are softening. Add the garlic and jalapeño and stir. Add the tomato paste and stir.
½ medium onion, 3 cloves garlic, 1 jalapeño, 1 tbsp tomato paste
Add the tomatoes and the broth. Add the cumin and lime zest as well. Stir well. You want about 1½ cups liquid in total, so you may want to reduce the broth or add a bit more. Bring to a boil.
4 medium tomatoes, 1 cup vegetable or no-chicken broth, 1 lime, ½ tsp ground cumin
Once boiling, turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15-20 minutes. If the rice seems cooked but there is still liquid, you can remove the lid and mix it frequently to release some of the steam. Once cooked and dry enough, remove from heat and gently fluff the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes.
Once it’s done, add about 1 tbsp lime juice the chopped cilantro. Fluff and taste and adjust seasoning (salt and pepper, maybe a bit more cumin) if desired. Serve with additional lime wedges.
½ bunch cilantro

Notes

Serves 6 (as a side)

Nutrition

Nutrition Facts

Mexican / Spanish Rice

Amount Per Serving

Calories 204 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 1g

Sodium 185mg8%

Potassium 300mg9%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 4g4%

Protein 3g6%

Vitamin A 885IU18%

Vitamin C 19mg23%

Calcium 29mg3%

Iron 1mg6%

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

Holiday, Sauces, Side

Meyer Lemon Cranberry Sauce

November 22, 2017 Sam

Print Recipe

Meyer Lemon Cranberry Sauce

Prep Time5

Cook Time30

Total Time35

Course: Sauce, Side Dish

Cuisine: American, Thanksgiving

Keyword: Fruit

Servings: servings

Calories: 78kcal

Ingredients

12 oz fresh cranberries
115 g sugar
¼ cup fresh Meyer lemon juice from about 2 Meyer lemons
2.5 tbsp finely grated Meyer lemon zest from about 2 Meyer lemons
½ cup water may use less

Instructions

Rinse the cranberries well, picking out any ones with obvious signs of age or softness. Rinse the lemons and zest and juice.
12 oz fresh cranberries, ¼ cup fresh Meyer lemon juice, 2.5 tbsp finely grated Meyer lemon zest
Combine all ingredients in a large saucepan, starting with about ¼ cup water, adding slightly more to make sure the cranberries and sugar have some liquid to start the process. Bring to a boil over just above medium heat, then reduce to a simmer.
115 g sugar, ½ cup water
Cook, stirring occasionally, until berries start to pop. Press berries against side of pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency (remembering that it will become more gelatinous as it cools), about 10-20 minutes total.
Remove from heat and allow to cool about 30 minutes. (I recommend pouring the sauce into a glass storage container and setting on the counter and immediately soaking or cleaning the pan.) After cooling for a bit, you can add a bit more water if it’s too thick.

Notes

Nutrition estimate is for small servings, as a side.

Nutrition

Nutrition Facts

Meyer Lemon Cranberry Sauce

Amount Per Serving

Calories 78 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 2mg0%

Potassium 47mg1%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 16g18%

Protein 1g2%

Vitamin A 27IU1%

Vitamin C 11mg13%

Calcium 7mg1%

Iron 1mg6%

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