Category Archives: Weeknight Dinner

Dairy-Free, Dry Beans, Weeknight Dinner, Winter

White Bean and Swiss Chard Stew

This is best served with a side of toasty, fresh bread (like focaccia or a a roll), so I’m including that here. Leave off if you’d like, or if you have other plans.

Print Recipe

White Bean and Swiss Chard Stew

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 2 servings
Calories: 442kcal

Ingredients

Beans

  • ¾ cup cannellini beans
  • Bay leaf kombu, spices for beans

Soup and bread

  • 2 tbsp olive oil
  • 2 large cloves garlic
  • 1 medium red onion
  • 8 oz carrots
  • 12 oz green Swiss chard
  • 2 tsp smoked paprika
  • ½ slab focaccia or other bread
  • 1 tbsp vegan butter
  • 1 tsp salt
  • freshly ground black pepper

Instructions

  • First, make the beans. Soak the beans in advance in water and salt. Drain off nearly all of the water, to make the water less saline, and then add more water. Add the bean flavorings. Bring to a very gentle boil for 10 minutes and then turn down to a low simmer. (Given the fragile nature of cannellinis, you want to go low and slow.) When beans are done, reserve the beans and 3 cups of the liquid.
  • Mince the garlic cloves. Finely chop the red onion. Scrub and thinly slice carrots. Using a knife, cut Swiss chard stems from leaves. Thinly slice the stems. Halve the leaves lengthwise and slice crosswise into ½”-thick ribbons.
  • In a Dutch oven or large saucepan, heat 2 tbsp oil over medium-high until shimmering. Add about ½ tsp of the paprika and cook for 30 seconds. Add the garlic, diced onions, carrots, Swiss chard stems and 1 tsp salt. Stir well. Cover and cook, stirring occasionally, until everything is softened, about 7 minutes.
  • Add the beans and 1½ cups of the bean liquid. Add smoked paprika, salt and pepper. Bring to a simmer. Then add the Swiss chard leaves and cook until wilted, about 4 minutes. Season to taste.
  • Serve with bread.

Notes

Serves 2

Nutrition

Calories: 442kcal | Carbohydrates: 55g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 2005mg | Potassium: 1176mg | Fiber: 11g | Sugar: 10g | Vitamin A: 30601IU | Vitamin C: 63mg | Calcium: 188mg | Iron: 6mg
Nutrition Facts
White Bean and Swiss Chard Stew
Amount Per Serving
Calories 442 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Trans Fat 1g
Sodium 2005mg87%
Potassium 1176mg34%
Carbohydrates 55g18%
Fiber 11g46%
Sugar 10g11%
Protein 12g24%
Vitamin A 30601IU612%
Vitamin C 63mg76%
Calcium 188mg19%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Spring, Weekend Dinner, Weeknight Dinner

Spring Veggie Farro Bowl with Feta

This was a very surprisingly delicious meal the first time we made it. There are some interesting combinations I wouldn’t have considered. It’s also fairly quick to make and healthy.

Print Recipe

Spring Veggie Farro Bowl with Feta

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Vegetarian
Keyword: Inspired by Marley Spoon, Spring
Servings: 3 servings
Calories: 461kcal

Ingredients

  • 4 oz farro
  • 4 oz radishes
  • ½ lb asparagus
  • 1 Fresno chile or 1 Anaheim chile
  • 1 oz scallions
  • ¼ oz fresh dill or thyme
  • 4 oz feta
  • ¼ cup sour cream
  • 3 eggs
  • 1 tbsp red wine vinegar or other sweet vinegar
  • ¼ tsp sugar
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tbsp olive oil
  • 1 oz pepitas optional

Instructions

  • Bring a large saucepan of water to a boil with plenty of salt. Add ⅔ cups farro and cook for 15-20 minutes, until cooked. Drain well and shake to get most of the liquid out.
  • While that is cooking, prepare the eggs. In a large saucepan or stock pot, add about 1" water and a steamer basket. Cover and bring to a boil. Once boiling heavily, gently lower the eggs into the pot. Cover and cook the eggs for about 8 minutes to get a semi-soft interior texture.
  • Preheat oven to 450ºF, with a rack in the upper third of the oven. Trim ends from the radishes and cut into ½” wedges. Trim the woody ends from the asparagus. Halve the Fresno chile, discard the stem and seeds and finely chop.
  • In a small bowl, whisk 2 tbsp oil, 1 tbsp vinegar, a ¼ tsp each sugar, salt and pepper. Stir in the chopped pepper and set aside to marinate.
  • On a rimmed baking sheet, toss the asparagus and radishes with 1 tbsp oil and season with salt and pepper. Roast on the upper rack until the asparagus is bright green and everything is cooked, about 8-10 minutes.
  • Trim the scallions and thinly slice. Roughly chop dill fronds and tender stems (or thyme leaves). Crumble the feta into a small bowl and add the ¼ cup sour cream and mash together with a fork. Stir in the scallions, dill/thyme and 2 tbsp water. Season with salt and pepper.
  • Serve farro, topped with radishes and asparagus, then topped with the feta cream mix, then the eggs (sliced in half). Sprinkle on pepitas and drizzle on the chile and vinaigrette.

Nutrition

Calories: 461kcal | Carbohydrates: 40g | Protein: 20g | Fat: 26g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 1361mg | Potassium: 589mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1381IU | Vitamin C: 16mg | Calcium: 290mg | Iron: 5mg
Nutrition Facts
Spring Veggie Farro Bowl with Feta
Amount Per Serving
Calories 461 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Trans Fat 1g
Cholesterol 207mg69%
Sodium 1361mg59%
Potassium 589mg17%
Carbohydrates 40g13%
Fiber 10g42%
Sugar 6g7%
Protein 20g40%
Vitamin A 1381IU28%
Vitamin C 16mg19%
Calcium 290mg29%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Pressure Cooker, Rotation, Weekend Dinner, Weeknight Dinner

Couscous, Feta and Chickpeas

Print Recipe

Couscous, Feta and Chickpeas

Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 4 servings
Calories: 429kcal

Equipment

  • Pressure cooker
  • Casserole dish (2 quart or larger)

Ingredients

Beans

  • ½ cup dry chickpeas
  • 1 bay leaf

Everything else

  • 1 pint grape tomatoes halved
  • 3 scallions thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic minced or crushed
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 3 sprigs oregano, rosemary or sage
  • 2 cups vegetable broth
  • 1 bunch dill leaves and tender stems minced
  • 1 tbsp lemon zest from 1 lemon
  • ¾ tsp cumin
  • 4 ounces couscous
  • 4 oz feta
  • 2 oz Parmesan finely shredded

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.

Everything else

  • Once ingredients are prepared, preheat the oven to 450ºF. In a large casserole dish, toss together the halved tomatoes, scallions, 2 tbsp oil, 1 tbsp vinegar, minced garlic, ½ tsp salt, ½ tsp pepper and the herb sprigs. Roast tomatoes in the oven until tender, about 15 minutes.
  • While that roasts, heat the stock until it boils. Stir in the chipped dill, lemon zest and cumin.
  • Remove the tomatoes from the oven and add the stock, couscous and chickpeas. Cover pan tightly (with foil if necessary) and return to oven for 20 minutes.
  • After 20 minutes, remove from the oven and remove the lid. Remove the herb sprigs and fold in most of the feta and half of the Parmesan. Then put the remaining feta and parmesan on the top. Bake uncovered until the feta starts to melt, another 5 minutes.

Nutrition

Calories: 429kcal | Carbohydrates: 47g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 1323mg | Potassium: 627mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1600IU | Vitamin C: 22mg | Calcium: 370mg | Iron: 3mg
Nutrition Facts
Couscous, Feta and Chickpeas
Amount Per Serving
Calories 429 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 35mg12%
Sodium 1323mg58%
Potassium 627mg18%
Carbohydrates 47g16%
Fiber 8g33%
Sugar 9g10%
Protein 19g38%
Vitamin A 1600IU32%
Vitamin C 22mg27%
Calcium 370mg37%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dinner Party, Dry Beans, Fall, Favorites, Great Leftovers, Pressure Cooker, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Braised Flageolet Beans and Brown Rice

This delicious meal has evolved some over time, especially with the important addition of the brown rice. Brown rice serves several roles here. For one, the brown rice picks up some of the delicious liquid. It also adds its own nutty flavor to the overall dish. And then it helps stretch this meal into a truly delicious 4-6 servings.

Print Recipe

Braised Flageolet Beans and Brown Rice

Little green pods with a firm yet creamy texture
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: California
Keyword: Dry Beans, Rice
Servings: 4 servings
Calories: 767kcal

Equipment

  • Dutch oven
  • Pressure cooker

Ingredients

Braised Beans

  • 0.5 lbs dried Flageolet beans
  • 1 farcelette herb bundle – or bay leaves and other herbs in a spice bag
  • 2 tbsp olive oil
  • 1 large fennel bulb
  • 2 medium leeks
  • 2 large shallots
  • 4 cloves garlic
  • ½ cup dry white wine
  • 2 tsp vegetable bouillon to make 2 cups broth
  • 1 tsp salt

Herb Gremolata & Serving

  • ½ cup flat leaf parsley
  • ¼ cup tarragon leaves
  • 2 Meyer lemons
  • 1 clove garlic clove
  • 2 tbsp olive oil for drizzling

Brown Rice

  • 2 cups brown Kokuho Rose rice
  • 2 cups water
  • 1 tsp vegetable (or no-chicken) bouillon
  • ¼ tsp salt

Instructions

  • Rinse and soak the beans in water and 1.5% salt for 6-8 hours, preferably all day.
    0.5 lbs dried Flageolet beans
  • When ready to start preparing the meal, cook the beans along with the herb bundle. First bring the beans, herb bundle and at least 1.5 quarts water to a gentle boil for 5 minutes and then lower the heat to a gentle simmer for at least 20 minutes while you chop the vegetables.
    1 farcelette
  • All of the following can go in the same bowl. Remove the fronds from the fennel (save those for other uses) and cut into large wedges. Clean and keep the white and light green parts of the medium leeks; thinly slice once cleaned of dirt. Mince the 3 large cloves garlic. Thinly slice the shallots.
    1 large fennel bulb, 2 medium leeks, 4 cloves garlic, 2 large shallots
  • Remove 2 cups of the cooking bean water and add the bouillon to the hot bean water. Mix well and set aside. Allow the beans to cook gentle while you start the bigger meal. Right before adding, drain off the excess water.
    2 tsp vegetable bouillon
  • Preheat the oven to 350ºF. Heat 2 tbsp olive oil over medium heat in a large Dutch oven. Add the fennel wedges, leeks, shallots and garlic. Sauté until they begin to soften, about 5 minutes. Add the white wine and continue to cook for another minute.
    2 tbsp olive oil, ½ cup dry white wine
  • Add the bouillon mixture, fully drained pre-cooked beans and herb bundle, and about 1 tsp salt. Stir gently so the beans are submerged (and add more hot bean water or stock if necessary). Bring to a simmer, cover and transfer to the oven.
    1 tsp salt
  • Bake the beans and vegetables, covered, for 30-60 minutes, depending on how done the beans are. Remove the lid and cook uncovered until the beans are cooked through and the cooking liquid has reduced slightly, another about 30 minutes.
  • Once you’ve put the beans in the oven, you can make the herb gremolata. In a food processor, add rough-chopped flat leaf parsley, tarragon leaves the zest of both Meyer lemons, and the large garlic clove. Add a tiny bit of Meyer lemon juice if you need to get the mix to blend properly. Set aside in a covered dish until ready to serve.
    ½ cup flat leaf parsley, ¼ cup tarragon leaves, 2 Meyer lemons, 1 clove garlic clove
  • When you have about 45 minutes left, add 2 cups brown rice and 2 cups water with 1 tsp bouillon and ¼ tsp salt to the pressure cooker. Bring to low pressure for 15 minutes and then allow for up to 10 minutes of natural release. Release remaining pressure and fluff the rice and add a touch more salt, if needed.
    2 cups brown Kokuho Rose rice, 1 tsp vegetable (or no-chicken) bouillon, ¼ tsp salt, 2 cups water
  • Once beans are cooked and the dish has dried some, remove from the oven and let it sit for 5-10 minutes away from heat, uncovered.
  • Serve topped with the herb gremolata and some olive oil drizzled on top.
    2 tbsp olive oil

Notes

Serves 4 (approximately)

Nutrition

Calories: 767kcal | Carbohydrates: 127g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Sodium: 229mg | Potassium: 1825mg | Fiber: 16g | Sugar: 4g | Vitamin A: 1595IU | Vitamin C: 26mg | Calcium: 289mg | Iron: 11mg
Nutrition Facts
Braised Flageolet Beans and Brown Rice
Amount Per Serving
Calories 767 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Sodium 229mg10%
Potassium 1825mg52%
Carbohydrates 127g42%
Fiber 16g67%
Sugar 4g4%
Protein 24g48%
Vitamin A 1595IU32%
Vitamin C 26mg32%
Calcium 289mg29%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Rotation, Weeknight Dinner

Totchos

I really hope these are at least passable as a healthy dinner, because it’s been one of my favorite “new” “inventions” in the quarantine. With homemade beans, they are delicious. Nearly any bean works well, but kidney beans may be the best because they add an extra flavor.

Print Recipe

Totchos

An instant classic comfort food
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American, Comfort Food
Keyword: Dry Beans
Servings: 4 servings
Calories: 584kcal

Equipment

  • Pressure cooker
  • Casserole dish

Ingredients

Beans

  • 1 cup dry bean kidney, black, pinto, other
  • bean spices garlic powder, kombu, bay leaf, peppercorns, oregano

Pico de gallo

  • 1½ lbs tomatoes
  • 1 large white onion
  • 1 serrano pepper
  • 2 cloves garlic
  • ½ bunch cilantro
  • 1 lime

Toppings

  • 1 large jalapeno
  • 1 large red onion
  • 1 tbsp southwest seasoning
  • 20 oz frozen tater tots
  • 3 oz cheese mozzarella, cheddar, Monterey Jack
  • ¼ cup green olives optional
  • 1 bunch green onions

Instructions

  • Prepare the beans by whatever method you prefer. Soaking in salted water and then pressure cooking is what I recommend. See the "beans overview" for details.
    1 cup dry bean, bean spices
  • While the beans are cooking, make the pico de gallo by small dicing all of the ingredients, juicing the lime and then together in a container. Put in the fridge to marinate.
    1½ lbs tomatoes, 1 large white onion, 1 serrano pepper, 2 cloves garlic, ½ bunch cilantro, 1 lime
  • When the beans are nearly done, bake the tots according to the package directions.
    20 oz frozen tater tots
  • Shred the cheese and chop the onion and jalapeno. Fry the onion and jalapeno in a pan. Add 1 tbsp southwest seasoning (or other “taco-style” spices). Add the drained beans and combine all together. Allow to cool slightly.
    1 large jalapeno, 1 large red onion, 3 oz cheese, 1 tbsp southwest seasoning
  • Once the tots are done, remove from the oven but leave the oven on at 425ºF. Gather the tots into a largely even two-tot layer in a casserole dish and top with the onion/bean mixture. Then top with the cheese. Place in the oven and bake for 5-10 minutes, until the cheese is well-melted.
  • While that bakes, slice the green olives, if using. When done, top with the green onions. Use the pico de gallo and avocado as a serving topping, i.e. do not add until you’re ready to eat. Store extras.
    ¼ cup green olives, 1 bunch green onions

Nutrition

Calories: 584kcal | Carbohydrates: 82g | Protein: 21g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 889mg | Potassium: 1628mg | Fiber: 14g | Sugar: 9g | Vitamin A: 1858IU | Vitamin C: 53mg | Calcium: 276mg | Iron: 4mg
Nutrition Facts
Totchos
Amount Per Serving
Calories 584 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 22mg7%
Sodium 889mg39%
Potassium 1628mg47%
Carbohydrates 82g27%
Fiber 14g58%
Sugar 9g10%
Protein 21g42%
Vitamin A 1858IU37%
Vitamin C 53mg64%
Calcium 276mg28%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Favorites, Rotation, Weeknight Dinner

Southwest Pizza

I’ll admit I love Taco Bell’s “Mexican pizzas” — there, I said it. This is inspired by that classic. There is a certain magic to the original, so this is merely a replacement, not an improvement. (OK, maybe it’s technically better when you make it yourself, but it doesn’t carry the same nostalgic deliciousness.)

Print Recipe

Southwest Pizza

Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: American, Fast Food
Keyword: Dry Beans
Servings: 4 servings
Calories: 471kcal

Equipment

  • Pressure cooker

Ingredients

Beans

  • ¾ cup dry beans think-skinned, like Mayocoba, pinto, black
  • Various bean spices bay leaf, garlic, oregano, red pepper flakes
  • 1 tbsp olive oil
  • 1 tsp salt

Pizzas

  • 6 oz vegetarian “meat” crumbles
  • 1 tbsp neutral oil to cook crumbles and brush tortillas
  • 4 medium flour tortillas
  • 4 oz cheese cheddar and Monterey jack, shredded
  • 3 scallions thinly sliced
  • 3 medium tomatoes chopped
  • ½ cup enchilada sauce
  • Green olives sliced, optional

Instructions

Beans

  • First, make the beans. Rinse and soak the beans in 1% salinity water for 6-10 hours. Drain and put in the pressure cooker. Bring to pressure for 4-8 minutes, depending on the type of bean. Allow for pressure to release for 25 minutes. Then release remaining pressure and drain beans, reserving some of the bean water.
    ¾ cup dry beans, Various bean spices
  • To a large skillet, add no more than 1 tbsp oil and heat to medium. Add the beans and 1-2 tbsp of the bean water. Mash as the liquid evaporates off – add more liquid if needed. You want the texture to be fairly smooth, yet still spreadable. When done, remove to a storage container, for now.
    1 tbsp olive oil, 1 tsp salt

Pizzas

  • Preheat the oven to 425ºF. Prepare all of the ingredients, including cooking the burger crumbles according to the package directions.
    6 oz vegetarian “meat” crumbles
  • Place four tortillas on a flat surface. Stab all with a fork several times. Coat in just a bit of oil, 1 tbsp or less. Cook on baking sheets, in rounds if needed, flipping ever 3-5 minutes. You want them to stiffen and toast, but not get too brown.
    4 medium flour tortillas, 1 tbsp neutral oil
  • When done, make sure you have all ingredients and a clean assembly surface. Place two tortillas next to each other. Coat with a layer of the mashed beans. Then sprinkle the burger crumbles over top. Then add another of the baked tortillas. Coat with a very thin layer of enchilada sauce, about ¼ cup. Top with a layer of cheese. Add the diced tomatoes.
    4 oz cheese, ½ cup enchilada sauce, 3 medium tomatoes
  • Bake for 5-10 minutes in the oven, until the cheese is melted and bubbling.
  • Remove from the oven. Top with the chopped green onions and olive slices, if using.
    3 scallions, Green olives

Notes

Serves 4

Nutrition

Calories: 471kcal | Carbohydrates: 48g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1393mg | Potassium: 899mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1348IU | Vitamin C: 16mg | Calcium: 337mg | Iron: 4mg
Nutrition Facts
Southwest Pizza
Amount Per Serving
Calories 471 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 31mg10%
Sodium 1393mg61%
Potassium 899mg26%
Carbohydrates 48g16%
Fiber 13g54%
Sugar 6g7%
Protein 24g48%
Vitamin A 1348IU27%
Vitamin C 16mg19%
Calcium 337mg34%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Rotation, Weekend Dinner, Weeknight Dinner, Winter

Lentil, Paneer and Cauliflower Salad

This meal is fiber-full and flavorful. The spicy cilantro dressing is what really takes this one over the top into the regular rotation. The baked paneer certainly helps!

Print Recipe

Lentil, Paneer and Cauliflower Salad

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Vegetarian
Keyword: Dry Beans
Servings: 4 servings
Calories: 665kcal

Equipment

  • Immersion blender, food processor or blender

Ingredients

Salad

  • ½ cup green lentils
  • ½ cup black lentils
  • 1 small cauliflower
  • 10 oz paneer
  • 1 tsp fine sea salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 4 scallions

Dressing

  • 1 cup olive oil
  • ½ bunch cilantro
  • 1 serrano pepper
  • 1 lime
  • 1 tsp coriander seeds crushed or ground
  • ½ tsp whole black peppercorns
  • ½ tsp salt

Instructions

  • Cut paneer into ½” cubes. Thinly slice the green and white parts of the scallions. Clean the cauliflower and cut into small florets. Preheat the oven to 425ºF.
  • Rinse the lentils. Add to a medium saucepan and add enough water to cover by about 1 inch. Bring to heavy boil over medium-high heat, turn the heat to low and simmer for 20 minutes (or more) until tender but not overcooked. They should be just past al-dente. Check frequently after the 20-minute mark. When done, drain and set on a clean kitchen towel to absorb any remaining liquid.
  • Mix the cauliflower and the cubed paneer with 1 tbsp olive oil and salt. Add to a sheet pan and roast for 20-25 minutes, stirring every 7-10 minutes if you can, until the florets and paneer are crispy on the outside and tender.
  • While that roasts, make the dressing. Roughly chop cilantro leaves and tender stems until you have 1 cup (tightly packed). Add with the olive oil to a small food processor cup (or stick blender cup). Trim the pepper and add to the cup. Also add the juice of the lime (about ¼ cup), the 1 tsp crushed coriander seeds, and ½ tsp peppercorns and ½ tsp salt.
  • When the paneer and cauliflower is done, add to a very large bowl. Stir in the drained lentils and scallions. Drizzle with just a little of the dressing (maybe ¼ cup). Then serve and drizzle extra dressing as you serve. Store the dressing and mixture separately, to keep it fresh. Shake/mix the dressing before serving.

Nutrition

Calories: 665kcal | Carbohydrates: 35g | Protein: 24g | Fat: 49g | Saturated Fat: 15g | Cholesterol: 47mg | Sodium: 916mg | Potassium: 505mg | Fiber: 15g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 42mg | Calcium: 406mg | Iron: 5mg
Nutrition Facts
Lentil, Paneer and Cauliflower Salad
Amount Per Serving
Calories 665 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 15g94%
Cholesterol 47mg16%
Sodium 916mg40%
Potassium 505mg14%
Carbohydrates 35g12%
Fiber 15g63%
Sugar 2g2%
Protein 24g48%
Vitamin A 225IU5%
Vitamin C 42mg51%
Calcium 406mg41%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Great Leftovers, Rotation, Weeknight Dinner, Winter

Kale, Quinoa and Spicy Tofu Salad

This is the vegetarian version of a chicken recipe I used to make years ago. It’s even better in this form!

Pick a high-quality tofu (like the tofu from Hodo Soy) and you won’t even need to press the tofu to get a delicious result.

Print Recipe

Kale, Quinoa and Spicy Tofu

Prep Time30 minutes
Cook Time15 minutes
Marinating4 hours
Total Time4 hours 45 minutes
Course: Dinner
Cuisine: Vegetarian
Keyword: Tofu
Servings: 3 servings
Calories: 529kcal

Ingredients

Tofu and Marinade

  • 10 oz firm tofu
  • ¼ tbsp ground chipotle powder
  • ½ tsp dried oregano
  • ¼ tsp garlic powder
  • ½ tbsp tamari
  • 1 tbsp vegetable oil for pan-frying

Salad

  • ¾ cup dried quinoa
  • ½ tbsp olive oil
  • 1½ cups vegetable broth
  • 15 oz Lacinato kale one large bunch
  • ½ cup feta crumbled

Dressing

  • 1 lemon
  • 1 tbsp brown mustard
  • 1 small shallot
  • 2 cloves garlic
  • 2 tbsp olive oil
  • ½ tsp salt

Instructions

Marinate Tofu

  • First, marinate the tofu 4-8 hours in advance. In a medium-sized container that can seal, mix together the marinade ingredients (chipotle powder, oregano, garlic powder and tamari – exclude the oil you'll use for frying). Slice the tofu into bite-sized pieces – you want max surface area while not making them so thin that they break apart. Dry the cubes. Add the tofu to the marinade and stir to coat. Put in the fridge until ready to cook.
    10 oz firm tofu, ¼ tbsp ground chipotle powder, ½ tsp dried oregano, ¼ tsp garlic powder, ½ tbsp tamari

Make Meal

  • When ready to make the meal, start with the quinoa. Toast the quinoa briefly in a very minimal amount of olive oil over medium heat in a saucepan. Then add vegetable broth, bring to a boil, and reduce the heat to a simmer over low or medium-low.
    ¾ cup dried quinoa, ½ tbsp olive oil, 1½ cups vegetable broth
  • After about 15 minutes, check if the qunioa is cooked by fluffing with a fork and checking the liquid content on the bottom. You want to end with cooked qunioa and no liquid. If there is still liquid and the qunioa is uncooked, continue to cook. If there is still liquid and the quinoa is cooked, then stir frequently while keeping it uncovered, to allow more evaporation. If no liquid and it's not quite cooked, add a few tbsp more water and finish cooking. When done, remove from the heat and keep covered.
  • For the kale, remove the center stems from the leaves and then slice the leaves thinly. Add to a very large bowl.
    15 oz Lacinato kale
  • Heat vegetable oil in a skillet over medium heat. Add the marinated tofu and cook, turning occasionally, until browned and well cooked, about 7-10 minutes total.
    1 tbsp vegetable oil
  • Make the dressing. Clean the garlic cloves. Juice the lemon until you have ¼ cup of juice and put into an immersion blender cup or very small food processor. Clean and rough chop the shallot. Add the garlic, shallot, and brown mustard to the lemon juice. Add olive oil. Add a dash of salt and pepper. Blend thoroughly until fully emulsified. Taste and season appropriately with salt and pepper.
    1 lemon, 1 tbsp brown mustard, 1 small shallot, 2 cloves garlic, 2 tbsp olive oil, ½ tsp salt
  • To finish, add the cooked quinoa to the kale in the large mixing bowl and mix. Add about ½ of the dressing, the fried tofu and the feta. Taste and add more dressing if desired, or save the dressing to add to each serving.
    ½ cup feta

Nutrition

Calories: 529kcal | Carbohydrates: 45g | Protein: 23g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1405mg | Potassium: 865mg | Fiber: 11g | Sugar: 4g | Vitamin A: 14734IU | Vitamin C: 153mg | Calcium: 648mg | Iron: 6mg
Nutrition Facts
Kale, Quinoa and Spicy Tofu
Amount Per Serving
Calories 529 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 13g
Cholesterol 22mg7%
Sodium 1405mg61%
Potassium 865mg25%
Carbohydrates 45g15%
Fiber 11g46%
Sugar 4g4%
Protein 23g46%
Vitamin A 14734IU295%
Vitamin C 153mg185%
Calcium 648mg65%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Favorites, Rotation, Weeknight Dinner

Skillet Vegetable Pot Pie

This can be a super quick weeknight dish for the regular rotation, because I can use a mix of vegetables depending on the season and then I otherwise have many of these ingredients already in the pantry.

Print Recipe

Skillet Vegetable Pot Pie

Biscuit-top is the star of the show
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Southern
Keyword: Inspired by Marley Spoon
Servings: 4 servings
Calories: 571kcal

Ingredients

Vegetables and sauce

  • 1 tbsp olive oil
  • 2 medium parsnips or carrots, chopped
  • 1 medium fennel bulb or celery, chopped
  • 1 cup edamame frozen or shelled fresh
  • ¾ lb gold potatoes scrubbed and cut into ½"-¾" cubes
  • 1 medium yellow onion chopped
  • ¾ cup corn kernels from 1 ear corn, or use frozen if off-season
  • 1 tsp salt
  • 1 tsp black pepper or ¼ tsp white pepper, optionally
  • 2 tsp vegetable bouillon
  • 1½ cup water boiled in the kettle
  • 2 tbsp flour
  • ¾ cup whole milk

Biscuit

  • 2 tbsp butter melted
  • ⅔ cup milk
  • 1 tsp white vinegar
  • 1 cup flour
  • ½ tsp salt
  • 1½ tsp baking powder
  • 3 oz Parmesan cheese finely shredded
  • 2 springs Fresh rosemary finely minced

Instructions

  • Prep the vegetables by peeling, scrubbing and cleaning. Dice everything into small pieces appropriately bite-sized for pot pie. Onions and most of the vegetables can be combined to go in at the same time; the potatoes should stay separate. Also grate the parmesan cheese; finely mince the rosemary; and, strip the kernels from the corn (or set aside the frozen kernels if fresh is out-of-season). Mix the 2 tsp bouillon mix and some hot water and set aside. Mix the flour and dry ingredients. Verify you have all ingredients on hand, ready to use. (A reminder for this one because it is fastest if fully prepped.)
  • Preheat the oven to 450ºF. Gently melt 2 tbsp butter in a Dutch oven over medium heat on the stovetop, then transfer to a medium heat-proof bowl.
  • In the same Dutch oven, heat 1 tbsp oil over medium high. Add the onions and vegetables. Season with salt and pepper. Cook 5-7 minutes undisturbed, until softened and developing color.
  • Add the 2 tsp broth concentrate and 1½ cups water. Bring to a boil. While that is coming to a boil, whisk together 2 tbsp flour and ¾ cup milk until smooth. Once the pot is boiling, stir in the corn, potatoes and flour/milk mixture. Reduce heat to low and simmer, stirring occasionally, until cream sauce thickens, 4-5 minutes (and while you prepare the biscuits.
  • While that cooks, add ⅔ cup milk and 1 tsp vinegar to the bowl of melted butter and stir to combine (butter will clump). Add the premixed dry ingredients and stir to combine until there are no traces of dry flour.
  • Spoon 6-8 large drops of biscuit dough over the vegetable filling. Bake on upper rack until the biscuits are golden and cooked through and everything is tender, about 18 minutes.

Nutrition

Calories: 571kcal | Carbohydrates: 77g | Protein: 23g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 1578mg | Potassium: 1324mg | Fiber: 12g | Sugar: 12g | Vitamin A: 596IU | Vitamin C: 42mg | Calcium: 549mg | Iron: 5mg
Nutrition Facts
Skillet Vegetable Pot Pie
Amount Per Serving
Calories 571 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 38mg13%
Sodium 1578mg69%
Potassium 1324mg38%
Carbohydrates 77g26%
Fiber 12g50%
Sugar 12g13%
Protein 23g46%
Vitamin A 596IU12%
Vitamin C 42mg51%
Calcium 549mg55%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Amaranth, Dairy-Free, Dry Beans, Pressure Cooker, Weeknight Dinner

Amaranth and Chickpea Pilaf with Saffron

Print Recipe

Amaranth and Chickpea Pilaf with Saffron

Unique yet simple pilaf
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 4 servings
Calories: 485kcal

Equipment

  • Pressure cooker

Ingredients

Beans

  • ½ lb dry chickpeas
  • 2 bay leaves
  • 1 piece kombu
  • 1 tsp oregano
  • 3 small chilis de arbol

Pilaf

  • 2½ cups boiling water
  • 2 tsp vegetable or no-chicken bouillon
  • 2 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 1 cup amaranth rinsed
  • ½ tsp dried basil
  • 1 pinch saffron
  • 1 tsp sweet paprika
  • 1 pint cherry tomatoes sliced
  • 2 tbsp finely chopped parsley optional

Instructions

  • Rinse then soak the garbanzos in 1% salinity water for at least 8 hours. Drain and add the beans to a pressure cooker. Cover with water by at least 1" or so. Add bean spices to the pot, in a spice bag if possible. Set timer for 7 minutes and cook on high pressure. Allow for pressure to release naturally for 25 minutes and then release remaining pressure. Drain beans.
    ½ lb dry chickpeas, 2 bay leaves, 1 piece kombu, 1 tsp oregano, 3 small chilis de arbol
  • Once beans are done, turn on the kettle and bring at least 3 cups of water to a boil. Pour 2.5 cups of boiling water in a measuring cup and mix in 2 tsp bouillon. Set aside.
    2½ cups boiling water, 2 tsp vegetable or no-chicken bouillon
  • Heat 2 tbsp oil in the all-in-one pan (or large skillet) over medium-high. Add the diced onion and cook until starting to turn golden.
    2 tbsp olive oil, 1 medium yellow onion
  • Reduce heat to low. Add the amaranth, water and stock, cooked chickpeas, chopped tomatoes, and 1 tsp sweet paprika. Stir well. Cover and cook for 20-30 minutes, stirring frequently, until millet is cooked.
    1 cup amaranth, ½ tsp dried basil, 1 pinch saffron, 1 tsp sweet paprika, 1 pint cherry tomatoes
  • When done, break up with a fork and season further, if needed. Add the parsley (if using).
    2 tbsp finely chopped parsley

Notes

Serves 4

Nutrition

Calories: 485kcal | Carbohydrates: 74g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Sodium: 51mg | Potassium: 1079mg | Fiber: 15g | Sugar: 11g | Vitamin A: 1151IU | Vitamin C: 36mg | Calcium: 176mg | Iron: 9mg
Nutrition Facts
Amaranth and Chickpea Pilaf with Saffron
Amount Per Serving
Calories 485 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 51mg2%
Potassium 1079mg31%
Carbohydrates 74g25%
Fiber 15g63%
Sugar 11g12%
Protein 19g38%
Vitamin A 1151IU23%
Vitamin C 36mg44%
Calcium 176mg18%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.