Category Archives: Weeknight Dinner

Dairy-Free, Dry Beans, Great Leftovers, Lunch, Pressure Cooker, Weeknight Dinner

Chickpea Salad Sandwich

February 26, 2022 Sam

An excellent, relatively simple recipe.

Print Recipe

Chickpea Salad Sandwich

Prep Time30

Cook Time30

Bean Soaking8

Total Time9

Course: Dinner, Lunch

Cuisine: California, Vegan, Vegetarian

Keyword: Dry Beans, Sandwich

Servings: servings

Calories: 781kcal

Equipment

1 Pressure cooker

Ingredients

Beans

½ lb dry garbanzo beans
bean spices garlic, onion, bay leaf, oregano, etc.

Salad

6 tbsp extra-virgin olive oil
6 tbsp tahini
2 large lemons 3 tbsp lemon juice
1 clove garlic minced
1 tsp salt
½ tsp pepper
½ cup finely chopped celery
½ cup finely chopped scallions

Sandwich

8 slices bread
8 leaves butter lettuce
4 tbsp vegan mayonnaise optional

Instructions

Beans

Soak the beans in 1.5% salted water for 8 hours, ideally.
½ lb dry garbanzo beans
Add the soaked beans and ~2 quarts of water to the pressure cooker. Add bean spices in a spice bag or other container. Cook under high pressure for 8-12 minutes. Allow pressure to release naturally for 25 minutes. Then check doneness. If done, proceed; if not, cook again under pressure or not, depending on how much is needed. Drain beans and set aside to drain completely, cool some, and release steam while you prepare the other ingredients.
bean spices

Salad

In a large bowl (or large food processor), combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk (or pulse) until well combined.
6 tbsp extra-virgin olive oil, 6 tbsp tahini, 2 large lemons, 1 clove garlic, 1 tsp salt, ½ tsp pepper
Add cooked, drained garbanzo beans and mash gently, for a chunky texture (or briefly pulse in food processor). Add celery and scallions and mix (consider not pulsing again and mixing with a spatula). Season to taste with salt and pepper.
½ lb dry garbanzo beans, ½ cup finely chopped celery, ½ cup finely chopped scallions

Sandwitch

Prepare sandwiches. Optional mayonnaise can go on each side of the bread. Then add butter lettuce. Consider other toppings like tomato, avocado, cucumber, pickles, etc. Also consider making the mayonaise spicy with a bit of sriracha.
8 slices bread, 8 leaves butter lettuce, 4 tbsp vegan mayonnaise

Notes

Makes 4 big sandwiches

Nutrition

Nutrition Facts

Chickpea Salad Sandwich

Amount Per Serving

Calories 781 Calories from Fat 432

% Daily Value*

Fat 48g74%

Saturated Fat 6g38%

Polyunsaturated Fat 9g

Monounsaturated Fat 22g

Sodium 922mg40%

Potassium 958mg27%

Carbohydrates 71g24%

Fiber 17g71%

Sugar 11g12%

Protein 24g48%

Vitamin A 1243IU25%

Vitamin C 36mg44%

Calcium 193mg19%

Iron 7mg39%

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

Dairy-Free, Fall, Great Leftovers, Quick, Spring, Summer, Tofu, Weekend Dinner, Weeknight Dinner, Winter

Thai Green Curry with Vegetables and Tofu

February 19, 2022 Sam

This great meal is fairly quick and easy and makes a healthy number of servings of fairly healthy food, even if the coconut milk adds quite a bit of saturated fat.

Note: start the tofu among the first steps, before cutting the veggies, to be most efficient. You can chop the veggies while the tofu bakes.

Print Recipe

Thai Green Curry with Vegetables and Tofu

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: Asian, California, Thai

Keyword: Inspired by New York Times, Tofu, Vegan

Servings: servings

Calories: 639kcal

Ingredients

Tofu

14 oz tofu dried, pressed and cubed
2 tsp olive oil
½ tsp salt

Curry and Veggies

13½ oz coconut milk do not shake can
½ cup vegetable stock
4 tsp soy sauce
1 tsp brown sugar
3 tbsp Thai green curry paste vegan, check ingredients
1 medium onion cubed
1 medium red bell pepper cubed
1 large zucchini cubed
½ small peeled sweet potato cubed
1 cup green beans trimmed, cut into 1-2"
1 large lime juiced
8 leaves basil cut into thin strips

Instructions

Preheat the oven to 425ºF with a sheet pan in the top third position. Cube and pat-dry the tofu. Place in a bowl and drizzle lightly with olive oil and lightly salt, mix. Once oven is pre-heated, pour tofu onto sheet pan and place back in the oven and bake for 10-15 minutes, flipping halfway through to give both sides a bit of a crisp. Remove and set aside. Turn off oven.
14 oz tofu, 2 tsp olive oil, ½ tsp salt
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium sealable glass and mix well by shaking (or stir well in a bowl). In a medium measuring cup or bowl, combine vegetable stock, soy sauce, and brown sugar. Stir until the sugar is dissolved.
13½ oz coconut milk, ½ cup vegetable stock, 4 tsp soy sauce, 1 tsp brown sugar
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning.
3 tbsp Thai green curry paste
Add onion, red pepper, zucchini, sweet potato, green beans, and tofu. Stir until vegetables are hot, 2-3 minutes. Stir in remaining coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
1 medium onion, 1 medium red bell pepper, 1 large zucchini, ½ small peeled sweet potato, 1 cup green beans
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
1 large lime
To serve, place the curry in a warm serving bowl and garnish with the basil strips. Serve over rice.
8 leaves basil

Notes

Makes 4 servings

Nutrition

Nutrition Facts

Thai Green Curry with Vegetables and Tofu

Amount Per Serving

Calories 639 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 19g119%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 785mg34%

Potassium 726mg21%

Carbohydrates 87g29%

Fiber 11g46%

Sugar 18g20%

Protein 26g52%

Vitamin A 7790IU156%

Vitamin C 83mg101%

Calcium 262mg26%

Iron 10mg56%

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

Dairy-Free, Fall, Favorites, Pressure Cooker, Rice, Rotation, Spring, Weekend Dinner, Weeknight Dinner, Winter

Sheet-Pan Fried Rice

January 25, 2022 Sam

This recipe is best with pre-planning, so you can cool the rice to give it the perfect texture. But even if you cook the rice fresh before making it, this meal is worth it. The four generous servings are packed with deliciousness.

Print Recipe

Sheet-Pan Fried Rice

Prep Time1

Cook Time30

Total Time1 30

Course: Dinner

Cuisine: Asian, California

Keyword: Inspired by New York Times, Rice

Servings: servings

Calories: 703kcal

Equipment

1 Pressure cooker optional, for the rice

Ingredients

Rice (Make Ahead)

200 g brown rice
250 g water

Everything Else

1 tsp salt
2 tbsp soy sauce
2 tbsp sesame oil
1 onion finely diced
½ cup neutral oil
6 oz great mushrooms finely chopped
4 cloves garlic minced
1 inch ginger finely chopped
1 tsp red-pepper flakes
2 tbsp soy sauce
16 oz frozen mixed vegetables do not thaw
6 eggs
2 scallions thinly sliced

Instructions

Rice

Do not rinse the rice. Add 200g rice and 250g cold water to the Instant Pot (or other pressure cooker). Add a tiny pinch of salt and mix well.
200 g brown rice, 250 g water
If you do rinse the rice, account for the added water as part of the cold water. To do this, first measure the dry rice out to be 200g and measure the weight of the dry rice and inner pot of the Instant Pot. Remember that. Then rinse the rice and drain well. Add to the inner pot and put on the scale. Add enough water to equal a total of 250g above the weight of the dry rice and the Instant Pot weight. (Alternatively, subtract about 45 grams from the water per cup of rice.)
Cook on high pressure for 15 minutes. Then let pressure release naturally for 5 min. Then release remaining pressure. Check if rice is cooked and moisture has been absorbed. If it has, fluff and serve. If not, let steam release for a bit and it will likely solve itself.

Everything Else

Place a sheet pan on the middle oven rack and heat to 450 degrees.
In a large bowl, combine the cooled rice with salt, 2 tablespoons of the soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes.
1 tsp salt, 2 tbsp soy sauce, 2 tbsp sesame oil, 1 onion
While that cooks, make the sauce. In a medium saucepan on medium-high heat, add 1 tbsp neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent.
½ cup neutral oil, 1 onion
Add most of the remaining neutral oil except about 1 tbsp, along with the mushrooms, garlic, ginger, 2 tablespoon soy sauce, and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low.
½ cup neutral oil, 6 oz great mushrooms, 4 cloves garlic, 1 inch ginger, 2 tbsp soy sauce, 1 tsp red-pepper flakes
After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending on how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny.
16 oz frozen mixed vegetables, 6 eggs
To serve, spoon some of the sauce over the rice and top with scallions. If the rice needs more seasoning, add more sauce or season with salt.
2 scallions

Nutrition

Nutrition Facts

Sheet-Pan Fried Rice

Amount Per Serving

Calories 703 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 246mg82%

Sodium 1754mg76%

Potassium 719mg21%

Carbohydrates 62g21%

Fiber 8g33%

Sugar 3g3%

Protein 19g38%

Vitamin A 6324IU126%

Vitamin C 16mg19%

Calcium 107mg11%

Iron 4mg22%

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

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

Vegan Lima Bean Shakshuka

December 25, 2021 Sam

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

Cook Time30

Bean Time6

Total Time6 45

Course: Brunch, Dinner

Cuisine: California, Middle Eastern

Keyword: Dry Beans

Servings: 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

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

September 5, 2021 Sam

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

Cook Time45

Simmer Beans2

Total Time3 15

Course: Dinner, Soup

Cuisine: American, Italian

Keyword: Dry Beans, Inspired by New York Times, Pasta

Servings: 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

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

August 22, 2021 Sam

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

Print Recipe

Farro and Green Bean Salad

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: California, Vegan

Keyword: Farro, Vegan

Servings: 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

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

July 31, 2021 Sam

This dairy-free take on rajma is delightful. You won’t even miss the lack of paneer, like in the other version. Make sure you get a good quality tofu – like Hodo.

Print Recipe

Baked Rajma with Tofu

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: Indian

Keyword: Dry Beans, Tofu

Servings: servings

Calories: 587kcal

Equipment

Large, oven-safe skillet or all-in-one pan
Small food processor
Water kettle
Sheet pan

Ingredients

Beans

1½ cup dry kidney beans
Kombu, bay leaf, other bean spices

Rajma

1 large red onion
4 cloves garlic peeled and trimmed
1 serrano pepper top removed
1 inch fresh ginger cleaned and mostly peeled
2½ tbsp neutral oil ½ tbsp for the tofu
1 tsp cumin
1 tsp salt
28 oz canned crushed tomatoes or 2 lb fresh tomatoes
½ tsp ground ancho chile powder
¼ tsp garam masala
½ tsp fenugreek leaves
20 oz tofu cut into bite-sized cubes
½ bunch cilantro optional leaves chopped for serving on top

Pickled onion:

1 tsp granulated sugar
1 tsp kosher salt
¼ cup rice wine vinegar

Instructions

Soak the kidney beans in 1% salted water for about 6-8 hours. As the first step, before preparing ingredients, drain the soaked beans, add to a large sauce pot and cover with plenty of water. Cover and turn heat to high. While it comes to a boil, put your various bean spices (kombu, bay leaf, etc.) into a disposable or reusable spice bag and add to the water. Boil for at least 10 minutes, for kidney-bean-safety reasons. Then turn down heat to a gentle simmer and cook for another 15-45 minutes, checking frequently, until softened 99% of the way. (They will cook very slightly more in the oven.)
1½ cup dry kidney beans, Kombu, bay leaf, other bean spices
Prepare all ingredients as above and measure out spices as needed. Then, quarter the onion. Thinly slice half and set aside. Rough chop the remaining half and add to a small food processor with the garlic, serrano and ginger. Chop until small, scraping down the sides as needed.
1 large red onion, 4 cloves garlic, 1 serrano pepper, 1 inch fresh ginger
When beans are nearly done, begin the next steps. In a large, oven-proof skillet, preferably with high walls, heat 2 tbsp oil over medium. Add the cumin and mix for 30 seconds. Then add the ginger, onion and pepper mix and cook until the excess liquid has evaporated and the mixture is just starting to darken (8-10 minutes).
1 tsp cumin, 2½ tbsp neutral oil
Preheat the oven to 350ºF with a sheet pan on one shelf. Mix the cubed tofu with about ½ tbsp oil, just enough to cover, and a light dusting of salt and pepper.
20 oz tofu
Add the cooked, drained beans and the ancho chile powder to pan and mix. You can mash a small portion of the beans (1-2 tbsp worth) to help thicken the sauce, if you’d like. Add the crushed tomatoes, garam masala and fenugreek leaves to the pan. Stir well and allow to cook for 1-2 minutes on the stovetop.
28 oz canned crushed tomatoes, ½ tsp ground ancho chile powder, ¼ tsp garam masala, ½ tsp fenugreek leaves, 1 tsp salt
Spread the tofu onto a sheet pan. Place the tofu in the oven and set a timer for 7 minutes (for flipping the tofu). Cook the tofu until golden on a few sides, 15-20 minutes. When done, add directly to the beans/sauce and mix before allowing to cook longer.
At the same time as the tofu, add the rajma pan, uncovered, to the oven and cook for 30 to 40 minutes total, until the sauce has thickened. Stir 1-2 times while cooking, including when you add the paneer about halfway through. (See prior step.)
While everything bakes, pickle the thinly sliced onion. Boil water in the kettle. Add the sliced onions to a bowl. Pour boiling water on top and allow to sit for 30 seconds. Drain. In the wiped-clean bowl, stir together the rice wine vinegar, sugar and salt until dissolved. Add the reserved onion slices to the bowl and stir in the vinegar. Allow to marinate.
1 tsp granulated sugar, ¼ cup rice wine vinegar, 1 tsp kosher salt
When the beans and paneer is done, garnish with the pickled onion slices, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with rice or naan.
½ bunch cilantro optional

Notes

Serves 6

Nutrition

Nutrition Facts

Baked Rajma with Tofu

Amount Per Serving

Calories 587 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 1g

Sodium 1348mg59%

Potassium 1065mg30%

Carbohydrates 103g34%

Fiber 16g67%

Sugar 17g19%

Protein 33g66%

Vitamin A 348IU7%

Vitamin C 33mg40%

Calcium 266mg27%

Iron 10mg56%

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

Dairy-Free, Lunch, Quick, Salad, Summer, Weeknight Dinner

Spinach-Strawberry Salad

June 6, 2021 Sam

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

Course: Salad

Cuisine: California

Keyword: Vegan

Servings: 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

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

May 2, 2021 Sam

Print Recipe

Bar Pizza

Prep Time30

Cook Time10

Cold Ferment1

Total Time1 40

Course: Dinner

Cuisine: American, Comfort Food

Keyword: Simple

Servings: pizzas

Calories: 573kcal

Equipment

Bar pizza pans

Ingredients

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

Instructions

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

Nutrition

Nutrition Facts

Bar Pizza

Amount Per Serving

Calories 573 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 11g69%

Cholesterol 60mg20%

Sodium 1339mg58%

Potassium 371mg11%

Carbohydrates 63g21%

Fiber 4g17%

Sugar 5g6%

Protein 29g58%

Vitamin A 807IU16%

Vitamin C 4mg5%

Calcium 510mg51%

Iron 4mg22%

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

Dairy-Free, Weeknight Dinner

Tantanmen with Tofu

April 26, 2021 Sam

This noodle dish is said to be a Japanese version of Chinese dan dan noodles.

Print Recipe

Tantanmen with Tofu

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Japanese

Keyword: Inspired by New York Times

Servings: servings

Calories: 848kcal

Ingredients

12 oz ramen noodles dried, or 20 oz fresh
4 tbsp neutral oil
10 oz firm tofu drained and sliced ¼" thick
8 oz shiitake mushrooms trimmed and thinly sliced
4 cups vegetable broth
½ oz dried kombu about 30 sq. inches, optional
2 cups soy or oat milk at room temperature
¼ cup Tahini
¼ cup soy sauce
1 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp sugar
2 tbsp chile oil plus more for serving
1 cup frozen corn defrosted and drained, if needed
4 scallions finely chopped
1 tbsp roasted sesame seeds

Instructions

Bring a pot of salted water to a boil over high heat. [See serving notes if you're making two portions.] Add noodles and cook until al dente, according to package instructions. Drain and run under cold water until the noodles are completely cold. (This stops the noodles from cooking further.) Set aside to drain.
Heat a large skillet over medium-high. When hot, add 1 tbsp neutral oil and arrange the tofu slices in a single layer. Generously season the tofu with about ½ tsp salt and some freshly ground pepper. Reduce heat to medium, and cook tofu for 3 to 4 minutes until golden. Flip the tofu, and cook until golden on the other side, about 2 to 3 minutes. (Depending on the size of your skillet, you may need to cook your tofu in two batches.) Remove from the pan, set aside on a plate.
To the same pan, add 1 tbsp olive oil and the mushrooms. Season with salt and pepper. Pan-fry until mushrooms are tender and slightly golden, about 6 minutes.
Pour the vegetable stock into a large pot and add the kombu, if using.
Bring to a gentle simmer and cook over medium heat, about 7 minutes. Remove kombu and turn off heat. Allow to sit for 2 minutes, then slowly and gradually whisk in milk so it doesn't curdle. Once the milk has been added, heat broth over medium until it simmers.
In a medium bowl, combine the sesame paste, soy sauce, sesame oil, rice vinegar, sugar and chile oil. Mix well. Divide mixture across two deep noodle bowls. [See notes about serving size.]
Pour the hot broth over the base in the bowls, dividing it evenly among the bowls. [See notes on serving size.] Whisk to combine the base with the broth. Divide the noodles across the bowls, and top each bowl with a few slices of tofu, mushrooms, corn, scallions, sesame seeds and an extra drop of chile oil.

Notes

To serve this two servings at a time, cook only half of the noodles and then proceed through all steps as normal until you get to the serving steps (including adding the tahini/soy mix to the bowls). Divide ingredients at the point, with half being served right away and half being stored. Store the broth, tahini/soy mix and toppings separately. (Tofu, mushrooms, corn and scallions can be saved together if just for 18-24 hours until the next lunch/dinner.)

Nutrition

Nutrition Facts

Tantanmen with Tofu

Amount Per Serving

Calories 848 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 10g63%

Trans Fat 1g

Sodium 3564mg155%

Potassium 651mg19%

Carbohydrates 93g31%

Fiber 7g29%

Sugar 18g20%

Protein 25g50%

Vitamin A 892IU18%

Vitamin C 6mg7%

Calcium 347mg35%

Iron 7mg39%

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