Tag Archives: Classic

Dry Beans, Favorites, Great Leftovers, Meal Prep, Pressure Cooker, Rice, Rotation, Weekend Dinner, Weeknight Dinner

Red Beans and Rice

November 24, 2023 Sam

This is a delicious version of red beans and rice, and while it takes a little bit to make it, it makes so much and it saves so well that it’s a valuable recipe to put into rotation.

Print Recipe

Red Beans and Rice

Delicious variation on a classic, which I've modified to use brown rice and to match my preferred ways to cook beans and rice.

Prep Time1 30

Cook Time30

Soaking Time6

Total Time8

Course: Dinner, Lunch

Cuisine: California, Southern, Vegan

Keyword: Dry Beans, Rice, Vegan

Servings: servings

Calories: 477kcal

Ingredients

Beans

3 tbsp olive oil
1 yellow or white onion chopped
1 green bell pepper chopped
1 celery stalk chopped
2 tsp Creole seasoning salt-free preferred
1 tsp Spanish smoked paprika aka pimenton
1 lb dried red beans Domingo Rojo, Hidatsa Red, or Kidney
3.5 cups vegetable broth low sodium
1 bay leaf
2 tsp soy sauce
2 tsp Cholula or other hot sauce

Rice

1 tbsp neutral vegetable oil
1 large yellow onion diced
2 tbsp unsalted vegan butter or dairy butter if not aiming for vegan
1 bay leaf
1 tsp kosher salt
2 cups brown jasmine rice
3.5 cups vegetable broth low sodium
1 cup chives thinly sliced for serving

Instructions

Rice

Pour the 1 tbsp neutral vegetable oil into a saucepan over medium-high heat. Add the 1 large yellow onion, 2 tbsp unsalted vegan butter, 1 bay leaf, and 1 tsp kosher salt and cook, stirring frequently, until the onion is soft, 6 to 8 minutes. Add the 2 cups brown jasmine rice and stir to coat.
Add the mixture to the rice cooker. Stir in the 3.5 cups vegetable broth. Set the rice cooker to cook brown rice and leave until beans are complete.

Beans

Soak the 1 lb dried red beans for 6-10 hours in a 1.5% salinity solution. Drain and rinse.
Pour the 3 tbsp olive oil into the Instant Pot and heat on saute. Add the 1 yellow or white onion, 1 green bell pepper, and 1 celery stalk. Saute until softened and fragrant. Add the 2 tsp Creole seasoning and 1 tsp Spanish smoked paprika.
Add the soaked beans, 3.5 cups vegetable broth, and 1 bay leaf. Turn Instant Pot to pressurize and go to high pressure for 5 minutes. Allow pressure to release naturally for 5 minutes, then release the rest of the way.
Check the beans. If very well cooked (you want them fully soft), you can then move to the next step. If not, continue to cook either by bringing back to pressure for 1-5 minutes, or just by boiling on saute.
Str in the 2 tsp soy sauce, 2 tsp Cholula or other hot sauce, and any salt if necessary.

Serving

Serve the beans in bowls with a scoop of rice in the center and sprinkle the 1 cup chives on top. Pass more hot sauce at the table.

Notes

Makes 8 servings

Nutrition

Nutrition Facts

Red Beans and Rice

Amount Per Serving

Calories 477 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 8mg3%

Sodium 1210mg53%

Potassium 970mg28%

Carbohydrates 77g26%

Fiber 11g46%

Sugar 5g6%

Protein 17g34%

Vitamin A 1011IU20%

Vitamin C 20mg24%

Calcium 73mg7%

Iron 5mg28%

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

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

Beyond “Meat”balls and Pasta

July 2, 2022 Sam

I like meatballs, but in reducing my meat consumption substantially, I do not find myself eating them often. Well, this is a fantastic substitute for meatballs at home!

While this is with pasta and marinara sauce, I bet this would be fantastic in a meatball sandwich.

Print Recipe

Beyond “Meat”balls and Pasta

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: California, Italian

Keyword: Pasta, Substitutes

Servings: Servings

Calories: 707kcal

Ingredients

Meatballs

16 oz Beyond Meat substitute
½ large yellow onion diced
2 tbsp dried oregano
1 cup bread crumbs
2 large eggs
2 tsp soy sauce
1 tbsp red pepper flakes
4 cloves garlic minced, crushed or grated

Tomato Sauce

1 tbsp olive oil
½ large yellow onion diced
4 cloves garlic minced, crushed or grated
1 tbsp dried oregano
2 tsp salt
28 oz crushed tomatoes
1 tsp honey

Pasta

1 tbsp olive oil
½ lb Fergola pasta or other pasta

Instructions

Meatballs

Preheat the oven to 400ºF (375ºF convection). Mix together all meatball ingredients, with the eggs last. Lightly oil a sheet pan. Form meatballs into large balls, about 2 tbsp each. Place on sheet pan (can be close together, but not touching) and place in oven. Bake for 20-30 minutes until browned and cooked through.
16 oz Beyond Meat substitute, ½ large yellow onion, 2 tbsp dried oregano, 1 cup bread crumbs, 2 large eggs, 2 tsp soy sauce, 1 tbsp red pepper flakes, 4 cloves garlic

Tomato Sauce

Heat 1 tbsp olive oil over medium in a very large skillet or a large pot. (You want a pan with a large bottom surface area, to thicken the sauce some.) Add the onion and cook for 5-7 minutes until softening and translucent. Add the garlic, oregano, and salt and continue cooking. Then add the crushed tomatoes and honey. Stir well while it comes up to heat, then turn heat down.
1 tbsp olive oil, ½ large yellow onion, 4 cloves garlic, 1 tbsp dried oregano, 2 tsp salt, 28 oz crushed tomatoes, 1 tsp honey
Simmer for 5-30 minutes on low or just above low, so you get a nice simmer without too much splattering. Taste for salt and flavors.

Pasta

To a large sauce pot, add 1 tbsp olive oil and heat over medium. Add fergola pasta and stir well.
1 tbsp olive oil, ½ lb Fergola pasta
Add about 2 quarts water. Boil on high for 8-14 minutes. Pasta may stay a bit toothy, in a good way. Drain any remaining water (if any) and return to pot.

Serve

Serve with a layer of pasta, the meatballs, and then the sauce.

Nutrition

Nutrition Facts

Beyond "Meat"balls and Pasta

Amount Per Serving

Calories 707 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 12g

Cholesterol 93mg31%

Sodium 2167mg94%

Potassium 1274mg36%

Carbohydrates 85g28%

Fiber 11g46%

Sugar 15g17%

Protein 38g76%

Vitamin A 1220IU24%

Vitamin C 23mg28%

Calcium 308mg31%

Iron 11mg61%

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

Basics, Pressure Cooker, Projects, Snack, Summer

Mixed Berry Jam

July 26, 2020 Sam

You want sugar content, by weight, to eventually equal 65% of the mixture. I’d start with 50%-55% sugar by weight, so you don’t get too sugary a result. Going lower than this could cause you to cook the jam too long to remove water, and the long cook will make it less fresh tasting (and remove the natural pectin). You could adjust with added pectin and/or acid too, if you drop the sugar.

Print Recipe

Mixed Berry Jam

Prep Time30

Cook Time1 30

Total Time2

Course: Condiment

Cuisine: American, Classic

Keyword: Gift, Jam, Summer

Servings:

Ingredients

500 g strawberries
550 g other berries e.g., ½ raspberries, ¼ blackberries, ¼ loganberries
550 g sugar
¼ cup lime juice ~3 limes
1 tbsp pectin

Instructions

Put spoons in the freezer. First, clean and crush the berries. Start by washing them and picking through for any obvious issues. Remote the tops from the strawberries. Roughly chop the strawberries. Add everything to a very large pan – preferably one that is both wide and quite deep. Weigh out the sugar in a bowl. Sprinkle just a small amount of the sugar onto the berries and toss. Let sit for a few minutes while you prep jars and clean up a little, to get ready for the next steps. (Clean the jars, lids and bands, prepare the water bath canner for sterilizing jars, etc.)
Once you have everything else ready, more or less, crush the fruit some (it should have sweat some, from the sugar). Put the berries over a medium heat, add about half of the lime juice, and stir until everything is liquid. Now, add the rest of the sugar and the pectin and cook over medium-low, stirring frequently. Watch for foam and stir it down when needed.
Sterilize the jars, since you’ll be processing them for less than 10 minutes. Do this by filling the canner you’ll be using with the empty jars and boiling for 10 minutes. Preheat the oven to 180ºF, so you can keep them warm. Remove each and drain the water back into the canner, for use during processing. Place sterilized jars in a large Pyrex baking dish and place in the oven while you finish the jam. Leave the water and canning setup.
At this point, the jam will hopefully be reaching temperature. You need it to get to 217ºF to 226ºF, which demonstrates enough water has evaporated that the mixture is now 65% sugar. If you haven’t quite reached this temperature, turn up the heat some and stir until water evaporates away.
Once it reaches the correct temperature, test the consistency with the spoon test. (Take a frozen spoon, dip it in carefully and put in the fridge for a minute or so. Test consistency once it’s cooled.)
When it’s done, remove the jars from the oven and turn off the oven. Turn the heat back on for the water bath canner. Fill each of your jars with jam, leaving just ¼” headroom. Place lid on top and screw the lid on finger-tight. Place in the water bath canner, careful not to tip them over.
Bring the canner to boiling for 5 minutes. Then turn off the heat for about 10 minutes and then remove the jars. Do not disturb for 12-24 hours. Then you can remove the lids and check seals.

Great Leftovers, Quick, Side

Mexican / Spanish Rice

November 25, 2017 Sam

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

Print Recipe

Mexican / Spanish Rice

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American, Mexican, Spanish

Keyword: Rice

Servings: servings

Calories: 204kcal

Ingredients

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

Instructions

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

Notes

Serves 6 (as a side)

Nutrition

Nutrition Facts

Mexican / Spanish Rice

Amount Per Serving

Calories 204 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 1g

Sodium 185mg8%

Potassium 300mg9%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 4g4%

Protein 3g6%

Vitamin A 885IU18%

Vitamin C 19mg23%

Calcium 29mg3%

Iron 1mg6%

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

Dairy-Free, Fall, Favorites, Great Leftovers, Indian, Meal Prep, Rice, Spring, Summer, Tofu, Weekend Dinner, Weeknight Dinner, Winter

Tofu Tikka Masala

January 11, 2015 Sam

This is an edited version of an old classic, which for me started as Chicken Tikka Masala, and then turned into Paneer Tikka Masala, and now is a California-adjusted Tofu Tikka Masala.

You can substitute two pounds of fresh tomatoes for the crushed tomatoes, if you wish. It does make the dish more fresh, but crushed tomatoes work well.

This version includes butter and cream, but this could easily be made dairy-free by switching to oil instead of butter and using a non-dairy cream. It shouldn’t affect the taste too much in either case.

Print Recipe

Tofu Tikka Masala

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner

Cuisine: California, Indian

Keyword: Tofu

Servings: servings

Calories: 432kcal

Ingredients

Ginger-Garlic-Serrano Paste:

¼ cup garlic cloves whole
¼ cup fresh ginger peeled, cut into 1/2-inch slices
2 serrano peppers trimmed, seeds removed
2 tbsp canola oil

Paneer or Tofu

20 oz tofu firm Hodo Soy or extra firm regular
1 tsp canola oil

Sauce

2 tbsp butter
2 tbsp tomato paste
1 tsp garam masala
2 tsp paprika
28 oz canned crushed tomatoes
½ tbsp salt
½ cup heavy cream

Instructions

Ginger Garlic Paste

Add garlic cloves, fresh ginger, trimmed and seeded serrano peppers and canola oil in a mini-food processor and process until it is a semi-smooth paste.
¼ cup garlic cloves, ¼ cup fresh ginger, 2 serrano peppers, 2 tbsp canola oil

Tofu

Preheat the oven to 425ºF with a sheet pan on a middle rack. Cube the tofu. Toss with 1 tsp of canola oil and salt and pepper. Once the oven and pan have preheated, add the tofu and bake for 10 minutes. Check and toss and bake for another 10-15 minutes, until tofu looks crispy and baked.
20 oz tofu, 1 tsp canola oil

Sauce

When you're ready to make the curry, place a large skillet over medium heat and add melt the 2 tbsp butter.
2 tbsp butter
Add the Ginger-Garlic-Serrano Paste and saute until lightly browned.
Add 2 tbsp tomato paste and cook until the tomato has darkened in color, about 3 minutes.
2 tbsp tomato paste
Add 1 tsp garam masala and 2 tsp paprika and saute for about 1 minute to draw out their flavors.
1 tsp garam masala, 2 tsp paprika
Add the crushed tomatoes and salt. Add about ¼ of water.
28 oz canned crushed tomatoes, ½ tbsp salt
Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water to keep a thick-soup consistency (i.e. not dry).
If serving with rice, start cooking the rice.
Once the tofu is ready and the sauce is well-cooked, use an immersion blender to blend the sauce, if needed.
Add the tofu. Keep the heat on low for a gentle simmer for about 10 minutes.
Once it has cooked together, add the ½ cup cream and stir gently. Serve over rice or with naan.
½ cup heavy cream

Nutrition

Nutrition Facts

Tofu Tikka Masala

Amount Per Serving

Calories 432 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 7g

Monounsaturated Fat 11g

Cholesterol 49mg16%

Sodium 1259mg55%

Potassium 766mg22%

Carbohydrates 24g8%

Fiber 6g25%

Sugar 11g12%

Protein 18g36%

Vitamin A 1267IU25%

Vitamin C 28mg34%

Calcium 286mg29%

Iron 5mg28%

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

Dairy-Free, Dry Beans, Favorites, Great Leftovers, Low Calorie, Pressure Cooker, Weekend Dinner, Weeknight Dinner, Winter

Classic Vegan Chili

January 4, 2015 Sam

This is a classic chili that I have, more or less, been making since at least 2015 and probably for a few years before that. It is one of the first recipes I added to my original incarnation of this recipe website. I’ve made updates and changes over time, but I think this recipe is nearly perfect for a hearty, spicy, flavorful and straightforward vegan chili.

It works well with dry beans cooked before adding to the chili. That said, this is one meal where canned beans aren’t so different that I would strongly recommend against them. You can use canned beans.

This recipe has two default bean types: kidney and black beans. You can also substitute or add pinto beans or other beans that hold their shape in soups / stews.

This is best served with jalapeño cornbread muffins.

Print Recipe

Classic Vegan Chili

Prep Time30

Cook Time45

Bean Time2

Total Time3 15

Course: Dinner

Cuisine: California, Vegan

Keyword: Dry Beans

Servings: servings

Calories: 387kcal

Ingredients

Beans

½ lb dry black beans
½ lb dry kidney beans
bean spices kombu, garlic, onion, red pepper flakes, peppercorn

Chili

2 tbsp olive oil
2 medium yellow onions chopped
2 stalks celery small chopped
2 Anaheim peppers chopped
2 jalapeños diced
2 green bell peppers chopped
4 cloves garlic minced or crushed
2 tbsp tomato paste
2 tbsp chipotle peppers in adobo chopped with sauce
1 tbsp dried oregano
½ tbsp cumin
1 tbsp smoked paprika
2 tsp salt estimate, to taste
28 oz crushed tomatoes

Instructions

Beans

First, make the beans. I won't describe any directions here because the hope is that this is a meal you can make when you are already making either black or kidney beans for another meal, and you can just make a bit extra and save them to make chili. Suffice it to say, make the beans.
½ lb dry black beans, ½ lb dry kidney beans, bean spices

Chili

As the beans are cooking (if necessary), prep the remaining ingredients according to the directions above.
Warm a large Dutch oven over medium. Add 2 tbsp olive oil. Then add the chopped onions and celery cook for about 10 minutes until fully softened and starting to get some good color.
2 tbsp olive oil, 2 medium yellow onions, 2 stalks celery
Next, add the three types of fresh peppers and cook until fragrant and softened. Then add the garlic, tomato paste, chipotle peppers in adobo. Also add the oregano, cumin and smoked paprika. Add at least 1 tsp salt. Stir well until everything is well combined and crackling.
2 Anaheim peppers, 2 jalapeños, 2 green bell peppers, 4 cloves garlic, 2 tbsp tomato paste, 2 tbsp chipotle peppers in adobo, 1 tbsp dried oregano, ½ tbsp cumin, 1 tbsp smoked paprika, 2 tsp salt
Add the crushed tomatoes and stir well. Then add the beans. Stir well and simmer for at least 30 minutes. Taste for salt and pepper and add more as needed. Continue simmering for up to another hour.
28 oz crushed tomatoes

Notes

Serves 6

Nutrition

Nutrition Facts

Classic Vegan Chili

Amount Per Serving

Calories 387 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 1130mg49%

Potassium 1708mg49%

Carbohydrates 67g22%

Fiber 18g75%

Sugar 12g13%

Protein 20g40%

Vitamin A 1421IU28%

Vitamin C 58mg70%

Calcium 163mg16%

Iron 8mg44%

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

Basics, Bread and Pasta, Favorites, Snack

Soft Pretzels

June 5, 2012 Sam

I have been making these for years and adjusting the recipe for a long time. According to Google Drive, my first version of this recipe is from June 2012, so I’m marking that as the date here, even though I’ve modified it since then.

It’s a classic for a reason – these are fantastic soft pretzels!

Print Recipe

Soft Pretzels

Prep Time1

Cook Time20

Total Time1 20

Course: Bread, Side Dish, Snack

Cuisine: American, German

Keyword: Bread

Servings: servings

Calories: 209kcal

Ingredients

Pretzel

450 g bread flour
2 tsp salt
1 tsp sugar
11 g instant yeast
300 g warm water

Water bath

4 cups water
2 tbsp baking soda

Topping

Coarse salt pretzel, flake or kosher salt

Instructions

Measure the dry ingredients into a mixer bowl and mix quickly to combine. Add the 300g warm water while kneading in the stand mixer (add up to 50g more water, or a bit more flour, if needed to form a barely-sticky dough). Knead for around 8 minutes, until the dough is soft, smooth and elastic. Cover and let rest in a warm spot for 1 hour.
450 g bread flour, 2 tsp salt, 1 tsp sugar, 11 g instant yeast, 300 g warm water
After it has rested, pull a piece of parchment paper the size of the baking sheet. Divide the dough into eight equal pieces and cover with a clean towel. You want the dough to rest for about 5 minutes after each is divided, so do this at a reasonably gentle pace.
Once it has rested after being divided, roll each piece of dough into a long, thin rope (about two feet) and twist each rope into a pretzel. Make sure you connect the legs to the frame well, so it does not come apart later. (They should be fairly thin at this step, as they will continue to plump up.) Set aside and cover as you go, allowing them to rise again for 10 minutes under cover. They can be on a sheet pan, if you'd like, but you will be transferring them off before you bake them, so it should be a second sheet pan if anything.
Preheat the oven to 450ºF. In a deep skillet, heat 4 cups water and 2 tbsp baking soda (or 2 cups, 1 tbsp for a smaller pan) until it is barely simmering. Quickly and very carefully boil each pretzel in the mixture for about 30 seconds, placing the completed pretzels on a baking sheet and sprinkling with a very coarse salt as soon as they come out of the boiling pan.
4 cups water, 2 tbsp baking soda, Coarse salt
Bake the pretzels for 10-12 minutes, or until they’re golden brown.

Notes

Makes 8 pretzels

Nutrition

Nutrition Facts

Soft Pretzels

Amount Per Serving

Calories 209 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 1410mg61%

Potassium 70mg2%

Carbohydrates 42g14%

Fiber 2g8%

Sugar 1g1%

Protein 7g14%

Vitamin A 1IU0%

Vitamin C 1mg1%

Calcium 13mg1%

Iron 1mg6%

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