Sheet-Pan Fried Rice

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.

Sheet-Pan Fried Rice

Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Asian, California
Keyword: Inspired by New York Times, Rice
Servings: 4 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

Calories: 703kcal | Carbohydrates: 62g | Protein: 19g | Fat: 44g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 1754mg | Potassium: 719mg | Fiber: 8g | Sugar: 3g | Vitamin A: 6324IU | Vitamin C: 16mg | Calcium: 107mg | Iron: 4mg
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.

Baked Royal Corona Beans

This delicious preparation of Royal Corona beans is fantastic. The huge beans are well-flavored and taste great in the rich tomato sauce. Serve with bread, pasta, vegetables, rice, farro, etc. It pairs exceptionally well with a full-flavor feta.

Baked Royal Corona Beans

Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Dinner
Cuisine: California
Keyword: Dry Beans, Inspired by Rancho Gordo
Servings: 6 servings
Calories: 389kcal

Ingredients

Beans

  • 1 lb Royal Corona beans
  • 1 onion peeled and cut in half
  • 2 bay leaves
  • 2 cloves garlic
  • 1 tsp peppercorn

Tomato Sauce

  • 3 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tsp oregano
  • 28 oz crushed tomatoes
  • ½ tbsp honey
  • 2 tsp salt

Instructions

Beans

  • Soak beans overnight in a huge bowl, covered, with 3 liters of water and 45 grams of salt.
    1 lb Royal Corona beans
  • Drain the beans. Place soaked beans in a large pot and cover with water by 3 inches. Add the halved onion directly to the pot; add the other bean spices to a small spice bag or a steeper. Bring to a boil and then turn the heat down to a bare simmer and cook until tender but holding their shape, which could be 30 minutes (highly unlikely) to 3 hours (also unlikely); probably around 2 hours total. Beans will be super creamy in texture when done. Add salt to taste just before the beans are finished cooking. When done, do not drain; set aside.
    1 onion, 2 bay leaves, 2 cloves garlic, 1 tsp peppercorn

Tomato Sauce

  • When the beans are done or nearly done, add the olive oil to a very large all-in-one pan or Dutch oven. Add the onion and cook until soft and browning; the trick is to let the onion sit for a bit once heated, so it develops some brown spots.
    3 tbsp olive oil, 1 medium yellow onion
  • Add the garlic, tomato paste and oregano. Mix well until aromatic.
    2 tbsp tomato paste, 2 tsp oregano, 4 cloves garlic
  • Add the tomatoes, sugar and salt and stir well. Let it simmer down some, but it should remain quite saucy. Taste for flavors here and add anything additional, like salt, pepper, more oregano, etc.
    28 oz crushed tomatoes, 2 tsp salt, ½ tbsp honey
  • Preheat the oven to 350ºF.
  • Drain the beans but reserve the liquid and discard the onion halves and other spices. Gently mix in the beans. If the mix is looking a little dry, add some of the bean water. You want the beans to be fully submerged and the sauce to be fairly liquid, as it will cook down in the oven further.
  • Bake for 30 minutes. Serve hot, at room temperature or cold.

Notes

Serves 6

Nutrition

Calories: 389kcal | Carbohydrates: 63g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Sodium: 1007mg | Potassium: 1884mg | Fiber: 15g | Sugar: 11g | Vitamin A: 384IU | Vitamin C: 17mg | Calcium: 257mg | Iron: 10mg
Nutrition Facts
Baked Royal Corona Beans
Amount Per Serving
Calories 389 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 1007mg44%
Potassium 1884mg54%
Carbohydrates 63g21%
Fiber 15g63%
Sugar 11g12%
Protein 21g42%
Vitamin A 384IU8%
Vitamin C 17mg21%
Calcium 257mg26%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.

Simple Brown Rice (Pressure Cooker)

This simple method for pressure cooking brown rice is excellent and fast, if slightly more work than just throwing into the rice cooker.

Simple Brown Rice (Pressure Cooker)

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Ingredient
Cuisine: Asian, California
Keyword: Basics, Rice, Simple
Servings: 4 servings
Calories: 181kcal

Equipment

  • 1 Instant Pot or other pressure cooker

Ingredients

  • 200 g brown rice
  • 250 g water

Instructions

  • 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.

Nutrition

Calories: 181kcal | Carbohydrates: 38g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 134mg | Fiber: 2g | Calcium: 18mg | Iron: 1mg
Nutrition Facts
Simple Brown Rice (Pressure Cooker)
Amount Per Serving
Calories 181 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 5mg0%
Potassium 134mg4%
Carbohydrates 38g13%
Fiber 2g8%
Protein 4g8%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Crispy Sheet-Pan Noodles With Marinated Tofu

Crispy Sheet-Pan Noodles With Marinated Tofu

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Asian
Keyword: Quick
Servings: 4 servings
Calories: 809kcal

Ingredients

Noodles and Tofu

  • 9 oz instant ramen noodles 3 blocks
  • 2 tbsp sesame oil
  • 1 tbsp neutral oil
  • 2 tbsp soy sauce

Tofu and Bok Choy

  • 14 oz tofu patted dry, cut into slices
  • 3 baby bok choy trimmed and sliced vertically into 4 pieces
  • 1 tbsp neutral oil
  • ½ tsp salt
  • Cilantro optional, a small amount

Marinade

  • 2 tbsp hoisin
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup
  • 1 clove garlic minced
  • 1 tsp sesame seeds

Instructions

Prepare Noodles

  • Pre-heat the oven to 450ºF, with one rack on the top and one on the bottom.
  • Fill a kettle with ~2 quarts water and boil. Place the noodles in a heat-proof large bowl and cover with boiling water. Soak for 5 minutes, then drain. (Save the bowl.)
    9 oz instant ramen noodles

Marinade

  • In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
    2 tbsp hoisin, 1 tbsp sesame oil, 1 tbsp maple syrup, 1 clove garlic, 1 tsp sesame seeds

Bake Noodles

  • Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
    2 tbsp sesame oil, 1 tbsp neutral oil, 2 tbsp soy sauce
  • Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn’t just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
    14 oz tofu

Prepare and Bake Bok Choy

  • Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
    3 baby bok choy, 1 tbsp neutral oil, ½ tsp salt
  • Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy.
  • Drizzle with the remaining marinade, top with cilantro leaves and serve.

Notes

Serves 4

Nutrition

Calories: 809kcal | Carbohydrates: 113g | Protein: 29g | Fat: 28g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 2222mg | Potassium: 161mg | Fiber: 8g | Sugar: 15g | Vitamin A: 42IU | Vitamin C: 18mg | Calcium: 214mg | Iron: 8mg
Nutrition Facts
Crispy Sheet-Pan Noodles With Marinated Tofu
Amount Per Serving
Calories 809 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 1mg0%
Sodium 2222mg97%
Potassium 161mg5%
Carbohydrates 113g38%
Fiber 8g33%
Sugar 15g17%
Protein 29g58%
Vitamin A 42IU1%
Vitamin C 18mg22%
Calcium 214mg21%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

Lunch: Mayocoba, Cilantro Brown Rice and Cilantro Hemp Paste

Lunch: Mayocoba, Brown Rice and Cilantro Hemp Paste

Course: Lunch
Cuisine: California
Keyword: Dry Beans, Rice
Servings: 8 servings
Calories: 579kcal

Equipment

  • 1 Pressure cooker
  • 1 Large food processor

Ingredients

Beans

  • 1 lb Mayocoba beans
  • bean spices

Cilantro Brown Rice

  • 4 cups water
  • ½ tbsp olive oil
  • 2 large limes zested and juiced, saving half of juice for paste
  • 1 bay leaf
  • 2 cups brown rice medium or short-grain
  • ½ bunch cilantro leaves chopped
  • ½ tsp salt

Cilantro Hemp Paste

  • 1 bunch cilantro leaves and stems toughest stems removed
  • 1 cup hemp hearts
  • 1 large jalapeño destemmed
  • 2 cloves garlic trimmed
  • 1 large lime juiced
  • 1 tsp salt
  • 2 tbsp olive oil

Sides

  • 4 large bell peppers

Instructions

Dry Beans

  • Soak the beans in 1% salted water for 6-8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time substantially.)
    1 lb Mayocoba beans
  • Add the soaked beans and ~2 quarts of water. Add bean spices in a spice bag or other container. (If unsoaked, add more water; if soaked long enough, you may be able to use less water.) If fully soaked, cook under high pressure for 5-8 minutes; if unsoaked, cook under high pressure for 20-30 minutes. Allow pressure to release for 25 minutes. Drain beans, salt lightly, and set aside.
    bean spices

Brown Rice

  • Boil at least 1 quart of water in the kettle.
    4 cups water
  • Heat olive oil over medium heat in large sauce pot. Add the lime zest, bay leaf and rinsed rice. Stir well.
    ½ tbsp olive oil, 2 large limes, 1 bay leaf, 2 cups brown rice
  • After the rice starts to crackle and smell aromatic, add 4 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.
    4 cups water
  • Turn off the heat and discard the bay leaf and fluff well. Add the cilantro, half of the lime juice, and a pinch or two of salt and stir well to combine. Taste and add ½ tsp salt at most, but keep it under-salted.
    2 large limes, ½ bunch cilantro leaves, ½ tsp salt

Cilantro Hemp Pesto

  • To the bowl of a full-size food processor, add everything except the oil, including half of the lime juice from the cilantro brown rice. Process until everything is finely chopped; pause to scrape down the bowl as necessary. Add about ½ tsp salt, more if your salt isn't very salty.
    1 bunch cilantro leaves and stems, 1 cup hemp hearts, 1 large jalapeño, 2 cloves garlic, 1 large lime, 1 tsp salt
  • Slowly add the olive oil while still mixing, continuing until it is all well-combined and creamy. Taste and add salt if needed.
    2 tbsp olive oil

Assembly

  • Add the rice and beans to the containers. Top with the cilantro paste. Add the bell peppers on top.
    4 large bell peppers

Notes

Makes 8 servings

Nutrition

Calories: 579kcal | Carbohydrates: 80g | Protein: 27g | Fat: 18g | Saturated Fat: 2g | Sodium: 458mg | Potassium: 1359mg | Fiber: 14g | Sugar: 5g | Vitamin A: 2830IU | Vitamin C: 115mg | Calcium: 207mg | Iron: 11mg
Nutrition Facts
Lunch: Mayocoba, Brown Rice and Cilantro Hemp Paste
Amount Per Serving
Calories 579 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 458mg20%
Potassium 1359mg39%
Carbohydrates 80g27%
Fiber 14g58%
Sugar 5g6%
Protein 27g54%
Vitamin A 2830IU57%
Vitamin C 115mg139%
Calcium 207mg21%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.

Lunch: Garbanzos, Quinoa, and Sikil Paak

Lunch: Garbanzos, Quinoa, Sikil Pak

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Lunch
Cuisine: California
Keyword: Dry Beans, Quinoa, Vegan
Servings: 8 servings
Calories: 501kcal

Equipment

  • 1 Pressure cooker
  • 1 Large food processor

Ingredients

Beans

  • 1 lb garbanzo beans
  • bean spices

Quinoa

  • 2 cups quinoa
  • 4 cups vegetable broth

Sikil Pak

  • 1 cup pepitas
  • 1 serrano pepper
  • 4 cloves garlic trimmed
  • 1 small cilantro toughest stems chopped off
  • 1 large lime zested and juiced
  • ½ cup fire-roasted tomatoes

Sides

  • 4 large bell peppers sliced
  • ½ cup sesame seeds

Instructions

Beans

  • Soak the garbanzo beans in 1% salted water for 8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time substantially.)
    1 lb garbanzo beans
  • Add the soaked beans and ~2 quarts of water. Add bean spices in a spice bag or other container. (If unsoaked, add more water; if soaked long enough, you may be able to use less water.) If fully soaked, cook under high pressure for 8-12 minutes; if unsoaked, cook under high pressure for 30-40 minutes. Allow pressure to release for 25 minutes. Drain beans, salt lightly, and set aside.
    bean spices

Quinoa

  • Rinse the quinoa and drain well. Add to a large sauce pot.
    2 cups quinoa
  • Add the 2 cups vegetable broth and bring to a boil. Once boiling, cover and cook for 15-30 minutes, depending on the kind of quinoa. Cook until done and all liquid has been absorbed.
    4 cups vegetable broth

Sikil Pak

  • Add the sikil pak ingredients to a food processor. Mix until everything is combined. Lightly salt, if desired.
    1 cup pepitas, 1 serrano pepper, 4 cloves garlic, 1 small cilantro, 1 large lime, ½ cup fire-roasted tomatoes

Assembly

  • Once all ingredients are ready, add to small containers in roughly equal proportions, starting with qunioa and beans, then the sikil pak then the sesame seeds and bell pepper slices.
    ½ cup sesame seeds, 4 large bell peppers

Notes

Makes 8 servings

Nutrition

Calories: 501kcal | Carbohydrates: 73g | Protein: 22g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 516mg | Potassium: 1035mg | Fiber: 17g | Sugar: 11g | Vitamin A: 2957IU | Vitamin C: 111mg | Calcium: 191mg | Iron: 8mg
Nutrition Facts
Lunch: Garbanzos, Quinoa, Sikil Pak
Amount Per Serving
Calories 501 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Trans Fat 1g
Sodium 516mg22%
Potassium 1035mg30%
Carbohydrates 73g24%
Fiber 17g71%
Sugar 11g12%
Protein 22g44%
Vitamin A 2957IU59%
Vitamin C 111mg135%
Calcium 191mg19%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Lima Bean Shakshuka

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.

Vegan Lima Bean Shakshuka

Prep Time15 minutes
Cook Time30 minutes
Bean Time6 hours
Total Time6 hours 45 minutes
Course: Brunch, Dinner
Cuisine: California, Middle Eastern
Keyword: Dry Beans
Servings: 4 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

Calories: 479kcal | Carbohydrates: 63g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 978mg | Potassium: 2129mg | Fiber: 18g | Sugar: 21g | Vitamin A: 3491IU | Vitamin C: 133mg | Calcium: 167mg | Iron: 9mg
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.

Stovetop Popcorn

Oil Options

  • Canola oil: neutral taste; tolerates high heat; goes with nearly any topping
  • Olive oil: familiar and typically light flavor; tolerates medium-high heat; goes with most toppings
  • Sesame oil: stronger taste that adds a unique flavor; tolerates high heat; coordinate with toppings
  • Coconut oil: traditionally used by movie theaters, but I’ve never tried it; tolerates high heat
  • Other oils: can be fun to experiment; oils with a high smoke point are best

Topping Options

The best part of homemade, stovetop popcorn is your toppings options are only limited by your tolerance for experimentation. Also, you and whoever you are enjoying this with can each add your own favorite topping, for a custom experience. Here are some options, but don’t feel limited by this.

  • Salt, especially if you have a seasoned salt, like a smoked salt or chili-lime salt
  • Melted butter and salt, for that classic movie-theater experience
  • Salt and black pepper
  • Zaatar (my husband’s favorite)
  • Salt, smoked paprika, pinch of cayenne or chipotle powder (my favorite, requires a spoon to eat)
  • Sweet drizzle: honey (1 tbsp), melted butter (2 tbsp), and cinnamon (1/4 tsp); mix together, then drizzle on top
  • Dulse (or other seaweed flakes / nori), and consider adding sesame seeds
  • Nutritional yeast (which I like sometimes, but not frequently)

Stovetop Popcorn

Cook Time15 minutes
Total Time15 minutes
Course: Snack
Cuisine: American, Mesoamerican
Keyword: Basics
Servings: 2 servings
Calories: 201kcal

Equipment

  • Large saucepot or other large (>6 quart) lidded pot, preferably one with a heavy bottom

Ingredients

  • ¼ cup popcorn kernels
  • 2 tbsp oil

Instructions

  • Add the 2 tbsp oil to a heavy-bottomed pot. Place just three popcorn kernels in the pot. Cover and heat over medium heat. After a few minutes, the kernels will pop, which is how you know the pot and oil is preheated.
    2 tbsp oil
  • Once you hear the kernels pop, turn off the heat and remove the pot from the burner. Add all of the remaining kernels of popcorn and cover the pot again with the lid. (No need to remove the popped kernels.) Gently shake and toss the pot for 10 seconds or so, the coat the kernels in the warmed oil.
    ¼ cup popcorn kernels
  • Wait 30-45 seconds – this is an important step in preheating the added kernels. Then place the pot back on the stove and turn the heat to medium. After another 2-5 minutes, the kernels will start popping.
  • Once they start popping, it will be done popping in 30-90 seconds. During that time:
    Gently shake the pot 2-3 times, while keeping it on/near the heat.
    Carefully lift one side of the lid to allow steam to escape. This step, done carefully, will lead to a crispier, better popcorn. But be careful, because the little popcorns come rocketing out with some force, so you want to tip the lid open just enough to allow a tiny bit of steam to get out.
  • Once you don’t hear popping for a few seconds, remove from heat and divide into large serving bowls. Immediately add your favorite topping (see reverse), toss well, and serve.

Nutrition

Calories: 201kcal | Carbohydrates: 15g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1mg | Potassium: 56mg | Fiber: 3g | Sugar: 1g | Calcium: 1mg | Iron: 1mg
Nutrition Facts
Stovetop Popcorn
Amount Per Serving
Calories 201 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 1mg0%
Potassium 56mg2%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 1g1%
Protein 2g4%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Lunch: Black Beans, Farro, Tofu and Cilantro

Lunch: Black Beans, Farro, Tofu and Cilantro

A simple meal for meal-prepped lunch
Prep Time15 minutes
Cook Time1 hour 30 minutes
Course: Lunch
Cuisine: California
Keyword: Dry Beans, Farro, Leftovers
Servings: 8 servings
Calories: 608kcal

Equipment

  • 8 large (~6 cup) containers

Ingredients

Beans

  • 1 lb black beans
  • 1 small red onion
  • 3 oz chipotle in adobo
  • ½ tsp salt

Farro

  • cups pearled farro
  • cups vegetable broth
  • 2 tbsp olive oil

Walnut-Cilantro Paste

  • 2 cups walnuts
  • 1 small serrano pepper
  • ¼ cup olive oil
  • ½ bunch cilantro
  • ½ tsp salt

Chipotle Tofu

  • 20 oz firm tofu Hodo Soy preferred
  • 3 oz chipotle in adobo cubed
  • 2 tsp cumin
  • 1 tbsp olive oil
  • 1 small lime juiced
  • 1 tsp oregano

Sides

  • 3 large green bell peppers

Instructions

Chipotle Tofu

  • Mix together the marinade ingredients. Add the cubed tofu. Set aside for a few hours, if possible.
    20 oz firm tofu, 3 oz chipotle in adobo, 2 tsp cumin, 1 tbsp olive oil, 1 small lime, 1 tsp oregano

Beans

  • Soak the black beans in 1% salted water for about 6-8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time.)
    1 lb black beans
  • In a pressure cooker (electric or stovetop), turn on the heat (turn on saute) and add the chopped red onion, the chipotle in adobo and a few pinches of salt. Cook until it has softened and developed some color and aroma.
    1 small red onion, 3 oz chipotle in adobo, ½ tsp salt
  • Add the soaked (or just rinsed) beans and ~2 quarts of water. If unsoaked, add more water; if soaked long enough, you may be able to use less water. If fully soaked, cook under high pressure for 4-6 minutes; if unsoaked, cook under high pressure for 24-28 minutes. Allow pressure to release for 25 minutes. Drain beans, salt lightly, and set aside.

Chipotle Tofu

  • Preheat the oven to 450ºF. Place the marinated tofu in a ceramic baking dish. Once oven is pre-heated, bake tofu for 40 minutes.

Farro

  • Rinse the farro and drain well. Add to a large saucepot and turn to medium-high heat. Allow farro to burn off the water and start to toast in the pot.
    1½ cups pearled farro
  • Add the vegetable broth and bring to a boil. Turn heat to low and simmer for about 25 minutes, until cooked.
    4½ cups vegetable broth
  • Drain and add back to the pot, mixing with 2 tbsp olive oil.
    2 tbsp olive oil

Walnut-Cilantro Paste

  • Toast the walnuts (optional). Add the walnuts, serrano pepper, olive oil, cilantro and salt to a small food processor. Blend until you get a paste.
    2 cups walnuts, 1 small serrano pepper, ¼ cup olive oil, ½ bunch cilantro, ½ tsp salt

Assembly

  • Once all ingredients are ready, add to the small containers in roughly equal proportions, starting with farro and beans, then the cilantro paste, then the olives and bell pepper slices.
    3 large green bell peppers

Notes

Makes 8 servings

Nutrition

Calories: 608kcal | Carbohydrates: 59g | Protein: 20g | Fat: 35g | Saturated Fat: 4g | Sodium: 1100mg | Potassium: 589mg | Fiber: 17g | Sugar: 6g | Vitamin A: 1646IU | Vitamin C: 54mg | Calcium: 165mg | Iron: 5mg
Nutrition Facts
Lunch: Black Beans, Farro, Tofu and Cilantro
Amount Per Serving
Calories 608 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 4g25%
Sodium 1100mg48%
Potassium 589mg17%
Carbohydrates 59g20%
Fiber 17g71%
Sugar 6g7%
Protein 20g40%
Vitamin A 1646IU33%
Vitamin C 54mg65%
Calcium 165mg17%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Chorizo

This fantastic replacement chorizo is not only a good simulacrum to meat-based chorizo, I think it tastes even better. It’s spicy, crunchy and flavorful. While it appears to be complicated, it is reasonable given the quantity you end up with is easily several servings. It goes well in burritos, tacos and bowls. Serve with other beans, veggies, avocado, or anything else.

Vegan Chorizo

Fantastic vegan alternative
Prep Time30 minutes
Cook Time1 hour
Bean Soaking Time8 hours
Total Time9 hours 30 minutes
Course: Ingredient
Cuisine: California, Mexican
Keyword: Dry Beans, Inspired by Joe Yonan, Vegan
Servings: 8 servings
Calories: 421kcal

Equipment

  • 1 pressure cooker
  • 1 large skillet
  • 1 bean or potato masher
  • 1 small food processor

Ingredients

Beans

  • 115 g garbanzo beans
  • Bean spices

Quinoa

  • 1 cup dried quinoa red preferred
  • cups water
  • ¼ tsp salt

Everything Else

  • ¾ cup walnuts
  • 2 dried ancho chiles
  • 1 tbsp ground chipotle chile
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cloves
  • ½ cup bread crumbs panko-style
  • 4 cloves garlic minced
  • ¼ cup apple cider vinegar
  • 1 tsp soy sauce
  • 1 tsp salt smoked or kosher
  • cup neutral oil

Instructions

Beans

  • Rinse the beans. To soak them, add to a medium bowl along with 1 quart water and 2 tsp salt. Mix well. Set aside for at least 6 and up to 10 hours. Drain.
    115 g garbanzo beans
  • Place the beans in pressure cooker (electric or stovetop). Cover with about 1” water (a bit more if unsoaked). Add various bean spices (e.g., bay leaf, dried red pepper / pepper flakes, peppercorns, celery seed, garlic, onion) either in a spice bag or a metal steeper.
    Bean spices
  • Pressure cook for 7-10 minutes on high; for new and well-soaked beans, use 7 minutes, for shorter-soaked or older beans, go to 10 minutes. For completely unsoaked beans, cook up to 40 minutes. Allow pressure to release naturally for 25 minutes and then release any remaining pressure.
  • If beans are not fully soft, you can bring to pressure again for 1-2 minutes and then release pressure manually and that should finish them off. If they seem to need a lot more time, try cooking for an additional 1-2 minutes and then releasing pressure after 5-10 minutes.
  • Drain and set aside.

Quinoa

  • Heat a small saucepan over medium-high heat. Rinse the quinoa. Add the quinoa, a bit less than 1½ cups water and ¼ tsp of salt and stir well. Once it has come to a boil, reduce heat to medium-low, cover and cook until done and the quinoa has fully absorbed the water and is fluffy, about 35 minutes. If any liquid remains but the quinoa is cooked, leave uncovered while the heat stays on medium-low and occasionally (ever 2-3 minutes) stir it up so the steam can release. Once the water is fully absorbed, turn off the heat and leave uncovered.
    1 cup dried quinoa, 1½ cups water, ¼ tsp salt

Everything Else

  • Toast the walnuts on a large, heavy-bottomed dry skillet over medium heat, for about 5 minutes, stirring every minute or so to prevent scorching. Let cool and then chop or crush. Leave skillet for future steps.
    ¾ cup walnuts
  • Cut open the ancho chiles and discard the seeds and stem. Cut into ½” pieces and transfer to the small food processor. Add chipotle, pepper, oregano, cumin, coriander and cloves. Process until everything is finely ground.
    2 dried ancho chiles, 1 tbsp ground chipotle chile, 1 tsp black pepper, 1 tsp dried oregano, 1 tsp ground coriander, ¼ tsp ground cloves, 1 tsp ground cumin
  • Once the beans and quinoa are done, add the beans to a very large bowl. Mash the beans well. Add the quinoa and let cool for a few minutes (if fresh off the stove).
  • Stir all ingredients together except the oil. That is, add the chopped walnuts, spice mixture, the soy sauce and salt, breadcrumbs, minced garlic, and apple cider vinegar. Mix until everything is well-combined.
    ¾ cup walnuts, ½ cup bread crumbs, 4 cloves garlic, ¼ cup apple cider vinegar, 1 tsp soy sauce, 1 tsp salt
  • In a very large, heavy-bottomed skillet, heat ⅓ cup of neutral oil until it is hot and add half of the chickpea mixture. Stir as it cooks until it absorbs most of the oil. Spread it out and leave it undisturbed for a minute, then stir and scrape it around before spreading it out again. Repeat this process until it has developed darker color and is crispier, about 10 minutes total. Scoop into a bowl and repeat with the second half and another ⅓ cup oil.
    ⅔ cup neutral oil
  • Serve immediately or store in an air-tight container (for up to one week). It freezes well (up to three months).

Notes

Nutrition is for one of eight servings; it likely makes more than that, depending on what else you are eating with it.

Nutrition

Calories: 421kcal | Carbohydrates: 34g | Protein: 9g | Fat: 29g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 465mg | Potassium: 512mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2638IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 3mg
Nutrition Facts
Vegan Chorizo
Amount Per Serving
Calories 421 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 2g13%
Trans Fat 1g
Sodium 465mg20%
Potassium 512mg15%
Carbohydrates 34g11%
Fiber 8g33%
Sugar 6g7%
Protein 9g18%
Vitamin A 2638IU53%
Vitamin C 4mg5%
Calcium 64mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.