Meatless Monday – Eggplant, Kale & Tofu with Black Bean Sauce

by joycevandenbergporterFebruary 16, 2015

Are you a lover or a hater? Tofu gets a bad rap and seems to trigger a love/hate reaction. I am totally a lover, I think it’s delicious and guilt free-just sayin’. Let’s talk about what’s good about tofu besides the obvious – no animals were harmed in the making of my dinner! Tofu is high in protein, low in fat, and naturally cholesterol-free. along with providing a whole slew of healthful nutrients. It is fairly bland in flavor and easily absorbs flavorful sauces and marinades so it’s easy to manipulate in cooking. So why does tofu get a bad rap? Well some people just don’t like the taste and texture but there is controversy beyond the likability aspect. Tofu is a processed soy product, and the verdict is still out on it’s health benefits and risks. For more info click HERE. It’s quite a complicated topic and no one seems to agree. So for now, I will keep making delicious (and guilt free) tofu dishes like this one with eggplant and a yummy black bean sauce.

This dish was a bit hit in my house. Tofu, cooked to crispy perfection, sauteed with eggplant and kale (still the darling of the day) and coated with a tasty spicy black bean sauce. Delicious and ready in less than 30 minutes!

TIPS: Make sure you buy organic tofu. Over 90% of tofu produced in the U.S. is GMO and treated with ‘Roundup” which is a poison and shouldn’t be on your dinner plate. The more liquid you can squeeze out of your tofu, the more flavor can be absorbed.

EGGPLANT, KALE & TOFU WITH BLACK BEAN SAUCE

14 oz firm tofu
2 Tbsn vegetable oil (avocado, coconut or other high heat oil)
1 globe or 2 Japanese eggplants
1/2 bunch (6-7 kale leaves, 0r other bitter green like collards, mustard greens or broccoli rabe)

BLACK BEAN SAUCE
2 Tbsn black bean sauce
1 tsp chili sauce (or paste)
1 tsp honey
1 tsp corn starch
1/2 tsp white or apple cider vinegar
2-3 cloves garlic, finely minced (or 1 tsp garlic paste)
1/4 cup water
1/4 tsp red pepper flakes (optional)

Slice tofu block into 1 inch slices and place on double paper towels. Cover with double paper towels and place a heavy object on top (like a heavy pan or cutting board with canned goods) to press out the water. Let sit at least 10 minutes. Then cut into 1 inch dice. Set aside.

Cut unpeeled eggplant into 1 inch dice. Set aside.

Remove rib from kale (either tearing with your hands or using a sharp knife), then cut into 1-2 inch pieces. Set aside.

In a small bowl whisk together the ingredients for the black bean sauce. Set aside.

Heat 1 tablespoon of the oil in a well-seasoned cast iron pan or non-stick pan over medium high heat. Add the tofu and cook until light brown, turning each piece over to brown all four sides, about 8-10 minutes. If tofu is sticking add a bit more oil. Remove tofu from pan and set aside.

Add another tablespoon of oil to the pan over medium high heat. Add the eggplant and cook, stirring frequently, until it is soft, about 8-10 minutes. If it sticks or seems to dry, add a few tablespoons of water instead of more oil.

Stir in the kale and cook until it softens, 2-3 minutes.

Pour in the sauce and stir to combine. Fold in the crispy tofu and cook until the sauce is thick and coats the vegetables, about a minute.

Serve with brown rice or noodles.

Eggplant, Kale & Tofu with Black Bean Sauce

Servings: 4
Time: 20 minutes
Difficulty: easy
Print

Slice tofu block into 1 inch slices and place on double paper towels. Cover with double paper towels and place a heavy object on top (like a heavy pan or cutting board with canned goods) to press out the water. Let sit at least 10 minutes. Then cut into 1 inch dice. Set aside.
Cut unpeeled eggplant into 1 inch dice. Set aside.
Remove rib from kale (either tearing with your hands or using a sharp knife), then cut into 1-2 inch pieces. Set aside.
In a small bowl whisk together the ingredients for the black bean sauce. Set aside.
Heat 1 tablespoon of the oil in a well-seasoned cast iron pan or non-stick pan over medium high heat. Add the tofu and cook until light brown, turning each piece over to brown all four sides, about 8-10 minutes. If tofu is sticking add a bit more oil. Remove tofu from pan and set aside.
Add another tablespoon of oil to the pan over medium high heat. Add the eggplant and cook, stirring frequently, until it is soft, about 8-10 minutes. If it sticks or seems to dry, add a few tablespoons of water instead of more oil.
Stir in the kale and cook until it softens, 2-3 minutes.
Pour in the sauce and stir to combine. Fold in the crispy tofu and cook until the sauce is thick and coats the vegetables, about a minute.
Serve with brown rice or noodles.

Meatless Monday – Spaghetti Carbonara with Shiitake ‘Bacon’

by joycevandenbergporterFebruary 9, 2015

BACON…OMG! I think I’ve found the Holy Grail! As you might have gleaned from past blog posts, I ~~love~~ loved bacon. I don’t eat it anymore but that doesn’t mean I’m going down without a fight. I have taken on the challenge of finding that perfect bacon substitute that satisfies our taste for ‘umame’ (horrible word whoever came up with the name), which is considered one of the five basic tastes, including sweet, sour, bitter and salty. Umami, translated from Japanese as a “pleasant savory taste” is thought to hit our brain receptors as a long lasting and mouth watering sensation on our tongues, which is why we love that salty, savory yumminess that you get from foods like bacon. I have tried a few recipes with decent results like ‘Coconut Bacon’ and Crispy Shallots but when I came across directions for making Shiitake ‘Bacon’ in the Cook Fresh,Winter 2015 magazine I knew I had to give it a go. All I can say is that my husband’s eyes rolled back in his head and he said “Oh, God!”when he tried a piece. Winner!

Enough about umame, let’s talk about mushrooms. People either love or hate mushrooms and I know mushroom detractors will stay far away from them, but if you are a mushroom lover like I am, here are five reasons you should be eating more, compliments of Eat Local Grown (Click to read the full article)

WEIGHT LOSS-Consumption of mushrooms could be useful in regulating glucose levels, that might make it easier to lose weight by controlling blood sugar.
NUTRIENT ABSORPTION- Mushrooms happen to be one of the few vegetables considered to be a good source of edible Vitamin D which can facilitate the absorption and metabolism of calcium and phosphorus.
STRONGER BONES-Mushrooms contain calcium which has been shown to reduce joint pain, lack of mobility and risk for osteoporosis when consumed.
DIABETES MANAGEMENT- Mushrooms are considered a good tool for dietary management of this condition, as they contain natural insulin and enzymes which help the body break down sugar and starch in other foods.
IMMUNE HEALTH- As one of the highest antioxidant foods in the world, it’s no surprised that mushrooms have been found to stimulate and regulate the body’s immune system.

I’m not sure why I thought of Spaghetti Carbonara because I have never made a Carbonara sauce before but I was trying to think of something I used to like that requires bacon. Not having a family recipe, I knew I couldn’t go wrong with a recipe from local chef, Tyler Florence, and I was not disappointed. Of course I modified his recipe a bit to include my Shiitake ‘Bacon’.

For those of you who are interested in making your meal vegetarian, make sure you buy vegetarian Parmesan cheese. I know it was a surprise for me to learn that traditional parmesan is made from animal rennet which is an enzyme, harvested from ruminants (grass eating animals like cows and goats), which helps turn the milk into cheese. There are vegetarian cheeses available that are made with vegetable-based rennet that are equally delicious. I can’t taste the difference. They are usually labelled vegetarian. I have had good luck finding vegetarian parm at Whole Foods and Trader Joe’s.

TIP: Shiitake mushroom stems are edible but they are tough and woody and not great in this pasta. I recommend removing the stems and just using the caps. If you enjoy making your own stock, the stems are great for making a rich vegetable stock along with odds and ends of other veggies like carrots, celery and onions. Leave the onion skins on for a glorious golden color and include any veggie ‘tops’. Just cover with water, add a bay leaf and some fresh herbs and simmer for several hours. Let cool, strain and store in the refrigerator for up to four days or freeze it for later.

SPAGHETTI CARBONARA WITH SHIITAKE ‘BACON’

3/4 pound dry spaghetti
2 tablespoons extra-virgin olive oil
1/2 cup (or more) shiitake ‘bacon’ (recipe below)
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1/2 cup of the starchy cooking water. (Easiest done by scooping out with a cup before draining)

Prepare everything while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Chop parsley.

Meanwhile, pour the olive oil left from cooking the mushrooms in a deep skillet over medium flame. Add more oil if needed to make 2 Tablespoons. Add the garlic and saute for a couple of minutes. Add the hot, drained spaghetti to the pan and toss to coat the strands in the oil.

Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt.

Gently fold in shiitake ‘bacon’ and garnish with parsley.

Mound the spaghetti carbonara into warm serving bowls and serve with more parsley and parmesan.

SHIITAKE ‘BACON’

6 ounces of fresh shiitake mushrooms (about 2 cups)
3 Tbsn olive oil
salt to taste

Wipe mushrooms caps with a damp papertowel, remove stems (set aside for another use) and slice mushroom caps into thin strips.

Place mushrooms in a baking dish and toss with olive oil and sprinkle generously with salt.

Bake at 350 degrees for 20 to 25 minutes. For best results, place in the lower third of the oven and stir several times.
Let cool
Use in salads, omelettes, sandwiches, pastas and any other dishes that normally call for bacon.

Spaghetti Carbonara with Shiitake 'Bacon'

Servings: 4
Time: 40 minutes
Difficulty: medium
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Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1/2 cup of the starchy cooking water. (Easiest done by scooping out with a cup before draining)
Prepare everything while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Chop parsley.
Meanwhile, pour the olive oil left from cooking the mushrooms in a deep skillet over medium flame. Add more oil if needed to make 2 Tablespoons. Add the garlic and saute for a couple of minutes.
Add the hot, drained spaghetti to the pan and toss to coat the strands in the oil.
Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt.
Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Shiitake 'Bacon'

Servings: scant 1 cup
Time: 30 minutes
Difficulty: easy
Print

6 ounces of fresh shiitake mushrooms (about 2 cups)
3 Tbsn olive oil
salt to taste

Wipe mushrooms caps with a damp papertowel, remove stems (set aside for another use) and slice mushroom caps into thin strips.
Place mushrooms in a baking dish and toss with olive oil and sprinkle generously with salt.
Bake at 350 degrees for 20 to 25 minutes.
Let cool
Use in salads, omelettes, sandwiches, pastas and any other dishes that normally call for bacon.

Meatless Monday – Black Bean Chili Con Quinoa

by joycevandenbergporterFebruary 2, 2015

Can we talk about the Superbowl? Or rather I would just like to watch Katy Perry’s Halftime Show again! She and her guests, Missy Elliot and Lenny Kravitz, were fantastic, so fun to watch, even the dancing chessmen and sharks! For those of you who missed the show here is a chance to watch it again – Katy Perry Superbowl Halftime Show. If you thought the Superbowl was about football, guess again. For many of us it’s really about the commercials, halftime show and FOOD! So what did I serve for this great American event? I went with a tried and true crowd favorite, Chili with all the fixin’s. Yum!

Chili without meat is kind of like thick soup, or so I thought…until I tried using red quinoa instead of ground beef. I know it sounds crazy but the quinoa adds a similar texture to chili con carne, unintentionally fooling some of my Superbowl guests. I wasn’t actually trying to pull a fast one on anyone. I thought everyone knew by now that I no longer cook with meat. When I asked my husband how he liked the meatless chili, he said “There is no meat in there?” I declared it a personal victory. There are quinoa chili recipes all over the internet and I was tempted to try one, but in the end I decided to use the chili recipe in my head that I have been using for years and just substitute cooked red quinoa for the more traditional ground beef. Red quinoa makes a good meat substitute, in that it provides a good texture and adds lots of great usable protein (similar to beef), vitamins and minerals so it’s not just adding bulk. In addition, the dark reddish brown color blends in better with the chili beans. I sauteed the cooked quinoa along with the onions and garlic before adding the crushed tomatoes, broth and spices, and then finally the beans. Sauteing the quinoa infuses it with some of the savory flavors of garlic and onion and the olive oil gives it a ‘fattier’ feel. I was surprised at how well this technique worked!

I like to make a ‘Chili Bar’ and stack big and small bowls next to the pot of chili and a row of pre-chopped toppings laid out for easy serving.

TIP: I enjoy soup or chili with lots of saucy juice, but this chili also makes a good taco filling. Just add less of the crushed tomato and let the water or broth evaporate until it’s the right consistency. I used canned beans but, of course, you can use dried beans and let them soak overnight. Then you will need to add them along with the tomatoes and broth and be prepared to cook them for at least an hour.

BLACK BEAN CHILI CON QUINOA

1 cup red quinoa
2 Tbsn olive oil
1/2 medium yellow onion, diced
4 cloves garlic, finely minced
1-2 cups vegetable broth or water
1 (28 oz) crushed tomatoes with juice
4 Tbsn chili powder
1 Tbsn cumin
1/2 tsp cayenne pepper (optional)
Salt and pepper, to taste
3 (16 oz) cans black beans, drained and rinsed

SUGGESTED TOPPINGS: shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas.

Rinse and cook quinoa according to directions and set aside.

Saute onions in olive oil in a large saucepan over medium high heat until transluscent, about 5 minutes. Add in garlic and quinoa and saute a few more minutes.

Stir in broth, crushed tomatoes, chili powder, cumin, cayenne, and season with salt and pepper to taste. Cover saucepan and simmer about 20 minutes

Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally. Add more broth or water if necessary.

Serve with shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas. (suggested toppings optional)

Black Bean Chili Con Quinoa

Servings: 8
Time: 50 minutes
Difficulty: easy
Print

1 cup red quino
2 Tbsn olive oil
1/2 medium yellow onion, diced
4 cloves garlic, finely minced
1-2 cups vegetable broth or chicken broth
1 (28 oz) can crushed tomatoes with juice
4 Tbsn chili powder
1 Tbsn cumin
1/2 tsp cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
3 (15 oz) cans black beans, drained and rinsed
SUGGESTED TOPPINGS: shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas.

TIP: This chili also makes a good taco filling. Add less crushed tomato and let the water or broth evaporate until it’s the right consistency.

Cook quinoa according to directions and set aside.
Saute onions in olive oil in a large saucepan over medium high heat until transluscent, about 5 minutes.
Add in garlic and quinoa and saute a few more minutes.
Stir in broth, crushed tomatoes, chili powder, cumin, cayenne, and season with salt and pepper to taste. Cover saucepan and simmer about 20 minutes
Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally. Add more broth or water if necessary.
Serve with shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas. (suggested toppings optional)

Meatless Monday -Pasta with Fried Lemons, Kale & Chili Flakes

by joycevandenbergporterJanuary 19, 2015

Fried Lemon? Yes, you read correctly. Even the lowly potato is turned from wallflower into the life of the party when fried in oil, so just imagine what frying can do to a crowd pleaser like the lemon! I have a Meyer Lemon tree outside my kitchen door which is exploding with lemons. Most lemon trees have two crops a year, a summer crop and a winter crop which, surprisingly is the larger of the two. The winter crop is right now so lemons should be plentiful and inexpensive. My freak of nature tree, however, has lemons all year around and right now it is so heavily laden with fruit that branches are bending under the weight. Just take a look at this bounty! I can’t even get the whole tree in the photo. It might be time to make some more Limoncello…

It has become a job (a fun one) to figure out how to use all my lemons, and not just sending every visitor home with bags full. So when I see a new way to use lemons, I get excited, especially when the lemon is treated as an actual fruit and not just a flavoring. In fact, lemons are so good for us, we would all do well to include more of them in our diets. A Care2 Article lists 16 health benefits of eating lemons and how they are good for our bodies, beyond the big dose of Vitamin C they provide. Even though lemons are acidic in taste, they are one of the most alkaline-forming foods in our bodies which helps restore our pH balance. Lemons also stimulate our livers and cleanses our bowels, to name only a few benefits of the wonderful lemon. I have seen a couple of recipes lately for fried lemon and after researching the various techniques, I decided to try the method in which thinly sliced lemon wheels are dredged in flour and fried in oil until golden brown and crispy. I was not disappointed. Fried lemons are delicious, a perfect combination of crispy, salty, chewy and tart. They make a great garnish and will elevate even a simple dish into something more elegant. I decided to revamp a favorite but simple recipe that I have done in the past, Garlicky Kale Pasta with Lemon and Parmesan, using the same ingredients but a different technique. This time I fried the lemons into crispy little wheels and sauteed julienned Dino Kale in butter, olive oil, garlic and chili flakes. Tossed together with spaghetti, delicious!

TIPS: If you are not a devout believer in kale, spinach would make a great substitute, just reduce the cooking time or the spinach will get too soft. Meyer lemons are sweeter and less acidic than the typical grocery store lemon, usually the Eureka lemon. It also has a thinner skin and the pith is not so pronounced or bitter, making it perfectly suitable for eating whole, however, Eureka lemons can be used as well. Some recipes suggested blanching the slices first in boiling water and adding a pinch of sugar to the flour before frying to reduce the bitterness, so that is worth a try if you are not using Meyer lemons. Otherwise, add whatever fresh herbs you have available. You can’t go wrong.

PASTA WITH FRIED LEMONS, KALE AND CHILI FLAKES

3-4 lemons (preferably Meyer Lemon)
1/2 pound spaghetti (or other pasta shape)
2 Tbsn extra-virgin olive oil, more for drizzling
2 Tbsn unsalted butter (or use more oil)
5-6 cloves garlic, chopped
1 Tbsn fresh thyme (or 1 tsp dried)
¾ tsp chile flakes, more to taste
1 bunch dino kale or spinach
1/2 cup parmesan cheese (optional)
salt and pepper to taste

Prepare fried lemon (1 or 2 lemons) according to directions below and set aside. Bring a large pot of salted water to a boil and cook pasta according to directions, drain, reserving a half cup of cooking liquid.

While the pasta is cooking, finely zest 2 of the lemons and set aside.

Cut the center rib from the kale (if using) and slice the kale into 1/2 inch strips about 4 inches long.

Heat the butter and oil in a large saute pan over medium heat. Add the garlic, chile flakes, thyme and lemon zest (reserving some for garnish) and cook until fragrant.

Add kale and saute about five minutes, or until softened.

Toss in pasta and reserved pasta water. If you like it extra lemony, add a squeeze of lemon juice. Add salt and pepper to taste. Top with the carmelized lemons and parmesan cheese, if using and garnish with additional lemon zest.

FRIED LEMONS

1-2 lemons (preferably Meyer Lemon)
1/3 cup all purpose flour
1/4 tsp salt
1/8 tsp pepper
1/4 cup oil (olive, coconut or avocado)

Mix flour, salt and pepper in a shallow bowl or pie pan and set aside.
Slice unpeeled lemon into paper-thin slices and remove any seeds.
Heat olive oil in a brimmed skillet on the stove on medium-high until hot.

Dredge each lemon slice in the flour mixture, shake off any excess and place in the oil.

Cook for approximately 1 minute on each side until browned. Remove from heat and let cool on a paper towel. They will crisp as they cool.

Serve as a garnish or stir them into pasta or salad

Pasta with Fried Lemon, Kale and Chili Flakes

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

Prepare fried lemon (1 or 2 lemons) according to directions below and set aside.
Bring a large pot of salted water to a boil and cook pasta according to directions, drain, reserving a half cup of cooking liquid.
While the pasta is cooking, finely zest 2 of the lemons and set aside.
Cut the center rib from the kale (if using) and slice the kale into 1/2 inch strips about 4 inches long.
Heat the butter and oil in a large saute pan over medium heat. Add the garlic, chile flakes, thyme and lemon zest (reserving some for garnish) and cook until fragrant.
Add kale and sautee about five minutes, or until softened.
Toss in pasta and reserved pasta water. If you like it extra lemony, add a squeeze of lemon juice. Add salt and pepper to taste.
Add the carmelized lemons and parmesan cheese, if using.
Garnish with additional lemon zest.

FRIED LEMONS

1-2 lemons (preferably Meyer Lemon)
1/3 cup all purpose flour
1/2 tsp salt
1/8 tsp pepper
1/4 cup oil (olive, coconut or avocado)

Mix flour, salt and pepper in a shallow bowl or pie pan and set aside.
Slice unpeeled lemon into paper-thin slices.
Heat olive oil in a brimmed skillet on the stove on medium-high until hot.
Dredge each lemon slice in the flour mixture, shake off any excess and place in the oil.
Cook for approximately 1 minute on each side until browned. Remove from heat and let cool on a paper towel. They will crisp as they cool.
Serve as a garnish or stir them into pasta or salad

Meatless Monday – Spicy Tofu with Sauteed Greens

by joycevandenbergporterJanuary 12, 2015

Calling all tofu lovers! This one is for you… Even if you’re not a big fan of tofu, this might change your mind. The tofu is crispy on the outside, creamy on the inside, nestling in a bed of gingery greens and topped with a spicy Asian chili sauce. Yum! I’m still making my way through my CSA box which is proving to be a fun ‘job’. I wanted to use the beautiful bok choy as well as the gorgeous beet greens that I clipped off of the beets I roasted for yesterday’s salad. When you buy beets with the greens, it’s kind of like getting two for one (or eating your cake and having it too!). Beet greens are delicious and full of precious vitamins so don’t throw them away! Use the beets for one dish and the beet greens in another. If you are interested in roasting beets check out this recipe for Roasted Beet Salad with Ripe Peaches and Goat Cheese which gives easy directions for roasting beets. The salad can be seasonally adjusted or to suite your tastes.

I remembered making a really delicious Crispy Glazed Tofu and Bok Choy that I was tempted to make again because everyone liked it so much, but in the theme of New Year/New Ideas decided to give it a bit of a makeover using what I have on hand. My favorite way to cook = a little bit from memory + fresh veggies available + pantry magic + weather outside. I actually think looking out my window determines a lot about what I decide to make for dinner. These days I’m craving warm, spicy and comfort foods because it’s so chilly outside. Soon enough, I will be yearning for cooling salads and refreshing drinks on the patio.

TIPS: If you don’t have beet greens handy, or you don’t like beets, substitute any somewhat bitter green like mustard, kale, chard or collards. The length of cooking time will be determined by the coarseness of the greens. Broccolini is a great substitute for bok choy, just check for doneness by slicing a bit of stem off one end to taste before removing from the pan. I like to make my own sauces but it’s not really necessary, as there are really good ones available. The one below uses an Asian Chili Paste, garlic and ginger which I was really happy with but you can play around with what is available in your pantry.

SPICY TOFU WITH SAUTEED GREENS

1 pound firm tofu
3-4 baby bok choy or small bunch baby broccolini
1 bunch bitter greens (like beet greens, chard, kale, collard or mustard)
2-3 Tbsn high heat oil (like avocado or coconut)
3 garlic cloves, minced
2 tsp minced fresh ginger
1/4 cup water
3 scallions, finely chopped
1 Tbsn sesame seeds

SPICY CHILI SAUCE
1 Tbsn Asian chili paste
1 Tbsn fresh ginger, minced (or fresh ginger paste)
2 cloves garlic, minced
1/4 cup soy sauce
1/4 tsp red pepper flakes (optional)

Drain the tofu and slice into 6 rectangles. Then cut each rectangle at a diagonal into 2 triangles. Place in a single layer on a layer of paper towels. Cover with more papertowels and place a heavy pan on top to press out the water. Let stand for at least 10 minutes.

Combine sauce ingredients in a small saucepan (except red pepper flakes) and bring to a boil. Reduce heat and let simmer for 3 or 4 minutes or until slightly thickened. Taste for spiciness and add red pepper flakes and a pinch of salt, if desired. Turn off heat and set aside.

Dry toast the sesame seeds (if desired) in a small pan over medium heat for several minutes until golden. Set aside.

Slice bok choy lengthwise into quarters and rinse. If using broccolini, just trim the ends and leave whole.

Cut greens into 2 inch strips, keeping any rough stems separate.

Heat 1 tablespoon of the oil and one third of the garlic and ginger over medium heat in a large, heavy nonstick skillet or wok, and saute the greens stems for several minutes before adding the leaves. Saute until softened but still al dente. Transfer to a serving platter.

Add a bit more oil, if needed, plus a third of the garlic and ginger and the water and saute the bok choy until softened and all the water has evaporated. Transfer to serving platter.

Add remaining oil to the pan and increase the heat to medium high and fry the tofu until lightly colored. Flip to brown the other side. Transfer to platter with the greens.

Reheat the sauce and drizzle over the tofu and greens. Sprinkle with scallions and sesame seeds.

Spicy Tofu with Sauteed Greens

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

1 pound firm tofu
3-4 baby bok choy or small bunch baby broccolini
1 bunch bitter greens (like beet greens, chard, kale or mustard)
2-3 Tbsn high heat oil (like avocado or coconut)
3 garlic cloves, minced
2 tsp minced fresh ginger
1/4 cup water
3 scallions, finely chopped
1 Tbsn sesame seeds

SPICY CHILI SAUCE
1 Tbsn Asian chili paste
1 Tbsn fresh ginger, minced (or fresh ginger paste)
2 cloves garlic, minced
2 Tbsn soy sauce
1/4 tsp red pepper flakes (optional)

Drain the tofu and slice into 6 rectangles. Then cut each rectangle at a diagonal into 2 triangles. Place in a single layer on a layer of paper towels. Cover with more papertowels and place a heavy pan on top to press out the water. Let stand for at least 10 minutes.
Combine sauce ingredients (except for red pepper flakes) in a small saucepan and bring to a boil. Reduce heat and let simmer for 3 or 4 minutes or until slightly thickened. Taste for spiciness and add red pepper flakes and a pinch of salt, if desired. Turn off heat and set aside.
Dry toast the sesame seeds (if desired) in a small pan over medium heat for several minutes until golden. Set aside.
Slice bok choy lengthwise into quarters and rinse. If using broccolini, just trim the ends and leave whole.
Cut greens into 2 inch strips, keeping rough stems separate.
Heat 1 tablespoon of the oil and one third of the garlic and ginger over medium heat in a large, heavy nonstick skillet or wok, and saute the greens stems for several minutes before adding the leaves. Saute until softened but still al dente. Transfer to a serving platter.
Add a bit more oil, if needed, plus a third of the garlic and ginger and the water and saute the bok choy until softened and all the water has evaporated. Transfer to serving platter.
Add remaining oil to the pan and increase the heat to medium high and fry the tofu until lightly colored. Flip to brown the other side. Transfer to platter with the greens.
Reheat the sauce and drizzle over the tofu and greens. Sprinkle with scallions and sesame seeds.

Meatless Monday – Avocado Pesto Pasta

by joycevandenbergporterJanuary 5, 2015

What’s for dinner? How about a Meatless Monday meal in minutes? This delicious avocado pesto pasta is ready just in the time it takes to heat the water and cook the pasta. It’s that fast, less than 15 minutes, and that easy! I am an avocado lover and think most meals can be improved upon by adding avocado, even if it’s just slicing some into a salad, so bear with me while I wax poetic about one of my favorite foods. Luckily I’m not the only one…

Son #2, Dylan, has two food loves, pesto and avocado. Since he is home on break just having finished his first semester at law school, I wanted to create a dish that included both. Pesto is traditionally made with basil, pine nuts, parmesan and olive oil, however I opted to use avocado rather than parmesan, in part to satisfy Dylan’s avocado obsession but also to experiment with making a pesto without cheese. Yes, I am trying to wean myself from my addiction to cheese. No, I’m not giving it up, just cutting back by getting more creative. It turns out that avocado adds a silky creaminess which makes it a good substitute for cheese. It also adds a yummy avocado flavor that melds well with the basil, garlic and pinenuts. Topped with toasted pinenuts and freshly sliced basil, this pasta is divine and oh so simple! But don’t feel limited to just pasta. This thick and creamy pesto would be great spread on toast for breakfast, slathered inside a sandwich or piled on top of a tomato half with some freshly ground pepper. Yum!

Avocados have been much maligned in the past by ‘health experts’ who warned us not to eat them because of their fat content. They are high in fat but the healthy kind of fat that your body needs and they actually boost the ‘good’ cholesterol in our bodies. Avocados are also loaded with vitamins and minerals as well as being a good source of protein. Unlike the protein in meat, which is difficult for most people to digest, avocado protein is readily absorbed by the body. So it is no surprise that now avocados are considered one of the world’s most nutritious foods.
I used Ancient Grains penne pasta, made with brown rice, quinoa, amaranth and corn, to make the meal a super healthy one. Most pasta is fairly empty calories and carbs but there are many really good brands now made with whole grains that add vitamins, minerals and fiber to your meal. They have come a long way from the original gluey whole grain pastas, so don’t be afraid to give them another try if you haven’t in a while.

TIP: My friend, David, who is an avocado expert, showed me the best way to get the pit out of an avocado. Slice the avocado in half. Holding the half that contains the pit in one hand, strike a knife into the pit, twist and it will come out easily. Then you can peel and slice or scoop it out with a spoon. If you aren’t a huge avocado fan, you might like this recipe better with only one avocado. You can try adding only one avocado to start, blend, then taste before adding the second avocado. You might like it just as it is. A second avocado adds creaminess but also more avocado flavor and less intense garlic and basil flavors. So follow your taste buds…

AVOCADO PESTO PASTA

3/4 lb pasta (any shape)
2 cups fresh basil (reserve a few leaves for garnish)
1-2 ripe avocados
1/2 cup pine nuts
2 Tbsn lemon juice
3-4 cloves garlic
1/2 tsp salt(or more to taste)
1/4 tsp pepper
1/2 cup olive oil
1/4 cup pine nuts, garnish(optional)
1/4 cup grated parmesan, garnish(optional)

Cook pasta according to directions. Drain and put back into pan.

While pasta is cooking, add basil (leaves only), avocado, pine nuts, lemon juice, salt, pepper and garlic to a food processor and blend until smooth.

TIP: Add one avocado to begin, blend and taste before adding the second avocado.

Add olive oil in a stream while food processor is going and process until combined.
Taste and add salt and pepper as needed.

Toast 1/4 cup pine nuts in a dry pan over medium heat until golden. Let cool.

Toss with cooked pasta and serve with toasted pine nuts, sliced basil and parmesan, if desired.

Avocado Pesto Pasta

Servings: 4
Time: 15 minutes
Difficulty: easy
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Cook pasta according to directions. Drain and put back into pan.
While pasta is cooking, add basil (leaves only), avocado, pine nuts, lemon juice, salt, pepper and garlic to a food processor and blend until smooth. TIP: Add one avocado to begin, blend and taste before adding the second avocado.
Add olive oil in a stream while food processor is going and process until combined.
Taste and add salt and pepper as needed.
Toast 1/4 cup pine nuts in a dry pan over medium heat until golden. Let cool.
Toss with cooked pasta and serve with toasted pine nuts, sliced basil and parmesan, if desired.

Photo Credit: Avocado – pxleyes.com

Meatless Monday – Portobellos with Greens, Mozzarella & Pesto

by joycevandenbergporterDecember 29, 2014

30 Minute Meals – Is anyone else feeling overwhelmed by the sheer amount of food consumed during the holidays? With my house full and bursting at the seams, my kitchen has been in full production since Thanksgiving – and we have one more holiday to go! If you are slightly kitchen fatigued, like me, you are looking for fast and easy recipes that will still satisfy the masses. This version of a stuffed Portobello mushroom was inspired by a stuffed mushroom I bought from Whole Foods last week while looking for an instant vegetarian meal to serve amidst all the non-vegetarian offerings, as I am the only non-meat eater in the family. To make it a bit more substantial, I added a yummy layer of sautéed power greens (a combination of red and green chard, tat soi, arugula and spinach) that were sautéed with red onion and garlic. Topped with melted cheese with fresh pesto and red pepper flakes, the stuffed mushroom is absolutely delicious! This particular baked, stuffed mushroom is easy to prepare and is ready in less than 30 minutes, especially if you take shortcuts, like using prepared pesto instead of making your own. Another shortcut would be omitting the sautéed greens, however, I think they add a nice flavor, not to mention the additional nutrition they provide. They are packed with vitamins, minerals and important cancer fighting and system supporting phytonutrients and amino acids. They are not called power greens for nothing!

Did you know that a Portobello mushroom is just a grown up crimini mushroom or conversely, the little brown crimini is just a baby Portobello? They are considered a crimini until they are 4 to 6 inches in diameter. If you were in Northern Italy you would call them “cappellone” which means “big hat”. Regardless of what you call them, Portobello mushrooms are delicious and packed with nutrition. They are fat-free and very low in calories, and a rich source of selenium, copper and niacin Their rich flavor and firm texture makes them perfect for Meatless Monday. They are extremely versatile and can be chopped for sauces and veggie sautees, sliced and grilled as a great pizza topping or stuffed with grains, veggies or cheese for a satisfying main course.

PORTOBELLO MUSHROOMS STUFFED WITH GREENS, MOZZARELLA AND PESTO

4 large whole portobello mushrooms
1 Tbsn olive oil
1/2 tsp salt, divided
3-4 cups power greens (kale, collard, chard or spinach)
1/2 red onion or 2-3 shallots, chopped
3 cloves garlic, minced
1/2 tsp ground black pepper
1/4 tsp red pepper flakes (optional)
1 cup mozzarella cheese, shredded ( swiss, jack or fontina are good substitutes)
1/2 red bell pepper, finely diced (optional)
1/2 cup pesto sauce (Click here for a Home made recipe from Cooks.com)

Preheat the oven to 400°F. Carefully remove stem from mushrooms and set aside.

Wipe outside of mushrooms with a damp paper towel. Sprinkle mushroom caps with about 1/4 teaspoon salt and place rounded side up on an oiled baking sheet. Bake until just barely tender, about 15 minutes.

Chop mushroom stems and greens. Baby greens do not need to be chopped. If you are using mature greens, remove tough rib and stem before chopping.

In a large skillet combine onion, garlic and pepper and saute until onions are soft, about 5 minutes.

Add greens, remaining 1/4 teaspoon salt and a few Tablespoons water in a large skillet. Saute, stirring frequently, over medium heat until greens are wilted and water is evaporated; mature greens will take longer to become soft. Add more water if necessary.

Remove mushrooms from the oven and turn them over, gill side up.

Fill each cap with a layer of greens (about 1/4 cup).

Add a layer of mozzarella cheese.

Top with a Tablespoon of pesto

Sprinkle with red pepper flakes and red bell pepper.

Return to the oven and bake until cheese is melted, about 5-8 minutes. For a crispy top, broil the last minute or so.

Portobello Mushrooms with Greens, Mozzarella & Pesto

Servings: 4
Time: 30 minutes
Difficulty: easy
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4 large whole portobello mushrooms
1 Tbsn olive oil
1/2 tsp salt, divided
3-4 cups power greens (kale, collard, chard or spinach)
1/2 red onion or 2-3 shallots, chopped
3 cloves garlic, minced
1/2 tsp ground black pepper
1/4 tsp red pepper flakes (optional)
1 cup mozzarella cheese, shredded
1/2 red bell pepper, finely diced (optional)
1/2 cup pesto sauce (see directions below for homemade)

Preheat the oven to 400°F. Carefully remove stem from mushrooms and set aside. Wipe outside of mushrooms with a damp paper towel. Sprinkle mushroom caps with about 1/4 teaspoon salt and place rounded side up on an oiled baking sheet. Bake until just barely tender, about 15 minutes.
Chop mushroom stems and greens. Baby greens do not need to be chopped. If you are using mature greens, remove tough rib and stem before chopping.
In a large skillet combine olive oil, onion, garlic and pepper and saute until onions are soft (about 5 minutes)
Add greens, remaining 1/4 teaspoon salt and a few Tablespoons water in a large skillet. Saute, stirring frequently, over medium heat until greens are wilted and water is evaporated; mature greens will take longer to become soft. Add more water if necessary.
Remove mushrooms from the oven and turn them over. Fill each cap with a layer of greens (about 1/4 cup).
Add a layer of mozzarella cheese.
Top with a Tablespoon of pesto
Sprinkle with red pepper flakes and red bell pepper.
Return to the oven and bake until cheese is melted, about 5-8 minutes. For a crispy top, broil the last minute or so.

Meatless Monday – Savory Lentil and Brown Rice Pilaf

by joycevandenbergporterDecember 22, 2014

Savory Lentils and Brown Rice Pilaf was born out of pure laziness, coupled with my love for lentils and savory/spicy food. It was raining and I didn’t want to battle the Christmas shoppers for parking or stand in line to purchase ingredients which I would then have to lug home and turn into dinner. If you find the ‘dinner question’ to be an ordeal every day, how about an easy alternative? Look no further than your pantry for commonly stocked items like, rice and lentils. throw in a few dried spices and dinner is on the table. Easy peasy! Your pantry not very well stocked? Well there is a simple solution to that; Stock it! Your world becomes a lot easier if you can make dinner without having to do that last minute grocery store run, especially in the winter when gardens are not as prolific and fresh produce is harder to find.

If you’re not sure what to stock in your pantry, consider the non perishable foods that you eat regularly; pasta, beans, olive oil, vinegar, tomato sauce, chopped tomatoes, rice and other grains, broth or boullion. I like to throw in some specialty items like canned hearts of palm or artichoke hearts which help transcend an otherwise boring salad into something special. If you bake at all, include flour, sugar, salt, your favorite spices, and cooking oil. You will also want to keep ingredients that you use frequently on hand that are perishable but can last days or weeks on your counter like fresh onions, garlic, tomatoes, potatoes and other root vegetables. Don’t forget to use your freezer as an extension of your pantry (and not just for ice cream). Mine is stocked with nuts and frozen vegetables. Your pantry should reflect the kinds of foods you like to eat. If you like Italian food, you should have a supply of pasta, tomatoes and Italian herbs like basil and oregano. If you like Mediterranean food, stock your pantry with grains and legumes plus spices like cumin, ginger and allspice. If are a list person or just beginning to stock a kitchen pantry, check out this List of Basic Pantry Ingredients from Basic Cooking to get yourself started.

Otherwise start shopping in your own pantry! Perhaps you want to start with this yummy but healthy ‘one pot’ recipe…

TIPS: Lentils are a wonderful addition to any meal. You can add to salads, soups or stews. Red and yellow lentils are softer and best for soups and stews. If you want the lentil to hold it’s shape, use the firmer green or black lentils. The regular brown lentils will work too but will cook faster (get soft and split), so I would add those in after 10 minutes or so. I have listed the spices as 1 or 2 teaspoons, depending on how much spice you like. The kind of broth you use will also determine how much additional salt and spice you need. I would recommend adding 1 teaspoon of the spices when you add the broth, stir to combine and taste. Then add salt and more spice to your taste.

SAVORY LENTIL AND BROWN RICE PILAF

1 Tbsn sesame oil (or olive oil)
1 medium onion, diced
4-5 cloves garlic, minced
1 cup long grained brown rice
1 cup lentils (preferably green or black firm lentils)
1-2 tsp allspice
1-2 tsp curry powder
1-2 tsp turmeric
1-2 tsp ginger powder
1/2-1 tsp black pepper
1/4 tsp cayenne pepper (or more to taste)
6 cups vegetable broth
salt to taste
2 cups frozen peas, thawed
1/2 cup pistachios, shelled (optional)
1/2 cup raisins, purple or golden (optional)

Saute onion and garlic in a heavy, wide pan until slightly soft. Add rice and stir until aromatic. Add lentils and stir to coat.

Add water and the smaller amount of spices. Taste the broth, then add salt and additional spices as needed. Cover and simmer for 20-25 minutes.

Remove from heat and let stand 5 to 10 minutes.

Stir in peas, and fluff with a fork. Top with raisins and pistachios if desired.

Savory Lentil and Brown Rice Pilaf

Servings: 6
Time: 45 minutes
Difficulty: easy
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Saute onion and garlic in a heavy, wide pan until slightly soft. Add rice and stir until aromatic.
Add lentils and stir to coat.
Add water and spices. Taste the broth, then add salt and additional spices as needed. Cover and simmer for 20-25 minutes. Remove from heat and let stand 5 to 10 minutes.
Stir in peas, and fluff with a fork. Top with raisins and pistachios if desired.

Meatless Monday – Pasta Puttanesca with Roasted Eggplant

by joycevandenbergporterDecember 15, 2014

Spaghetti alla puttanesca translates literally as “spaghetti of the whore” in Italian. I’m sure there are many stories as to how this dish got it’s ‘flavorful’ name and who gets the full credit for it’s creation, but I’m not going to go there. I’m only going to suggest that maybe this combination of tangy olives, salty capers, sweet tomatoes, fragrant garlic and aromatic fresh basil all whirled around in a good olive oil is so delicious that it is ‘sinful’. Puttanesca is a classic Southern Italian sauce that is very versatile. It is great on any kind of pasta, drizzled over creamy polenta, or even on toasted bread or crostini as an appetizer. I opted to add eggplant, as I just happened to have a nice fat one sitting on my counter, and I wanted to make it a little more filling as a main course. Roasting the eggplant first gives it a nice creamy texture that blends nicely with the sauce. I also fried the capers, as I had seen in a Vegetarian Times recipe, which makes them crispy and gives the dish an additional pop of flavor.

This pasta is not only delicious, it’s full of gorgeous colors and makes a pretty presentation. Best of all, it takes less than 30 minutes! I served it the other night to an assortment of non-vegetarian friends and family, who loved it and went back for more. I always take that as a sign that they weren’t just being polite – not that my family has held out on me in the past. They are my biggest fans and also my harshest critics. Not everything makes it past my ‘food screeners’ to GMD. This one, however, was a crowd favorite! With all these wonderful ingredients, it’s hard to go wrong…

TIPS: You can make a more traditional Puttanesca sauce and leave out the eggplant, if you are so inclined. I happen to love eggplant but I know not everyone is a fan. If you can’t find cherry tomatoes or other good fresh tomatoes this time of year, use a can of chopped tomatoes. If you are pressed for time, you can skip salting the eggplant before roasting. You can also skip the roasting if you are really in a hurry, and add diced eggplant in before the tomatoes. The texture will be different but should still taste pretty good. Additionally, the capers do not need to be fried if you prefer them in their original state.

PASTA PUTTANESCA WITH ROASTED EGGPLANT

1 small globe eggplant
1 Tbs. olive oil
2 Tbn. capers, drained and patted dry with paper towels
1 red onion (or 4-5 shallots), chopped
3 cloves garlic, minced
½ tsp. red pepper flakes
3-4 cups cherry tomatoes
3/4 cup fresh basil leaves
¼ cup pitted Kalamata olives
3/4 lb linguine (or other pasta)
grated parmesan (optional garnish)

Slice eggplant into 1/4 inch circles and lay in a single layer. Sprinkle with salt and let sit for about 10 minutes or until water beads up on the surface.

Brush eggplant slices with 1 Tbsp olive oil. Broil eggplant slices in single layer until browned on top (3-5 minutes). Turn to brown the other side. Remove from oven and let cool.

Roughly chop eggplant or slice into strips and set aside. Slice olives in half and cherry tomatoes in halves or quarters. Slice basil into julienne strips.

Heat oil in large frying pan over medium-high heat and fry capers, 1 to 2 minutes, or until many capers have split. Remove capers with slotted spoon, and drain on paper towels.

Using the same pan, saute onion 3 to 5 minutes, or until translucent. Add garlic and red pepper flakes, and saute another minute.

Stir in tomatoes, and saute for 5 minutes, or until slightly soft

Remove from heat and stir in eggplant, half of basil and olives.

Cook pasta according to package directions. Scoop out a half cup of pasta water and reserve before draining pasta. Add drained pasta to pan with eggplant sauce, and toss gently to combine, adding some of the pasta water if needed.

Serve garnished with remaining basil, capers and a sprinkle of parmesan, if desired.

Pasta Puttanesca with Roasted Eggplant

Servings: 4
Time: 25 minutes
Difficulty: easy
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1 small globe eggplant
1 Tbs. olive oil
2 Tbs. capers, drained and patted dry with paper towels
1 red onion (or 4-5 shallots), chopped
3 cloves garlic, minced
½ tsp. red pepper flakes
3-4 cups cherry tomatoes, halved
1 cup fresh basil leaves, thinly sliced
¼ cup pitted Kalamata olives, sliced in half
3/4 lb linguine (or other pasta)
grated parmesan (optional garnish)

Slice eggplant into 1/4 inch circles and lay in a single layer. Sprinkle with salt and let sit for about 10 minutes or until water beads up on the surface.
Brush eggplant slices with 1 Tbsp olive oil. Broil eggplant slices in single layer until browned on top (3-5 minutes). Turn to brown the other side. Remove from oven and let cool. Roughly chop or slice into strips and set aside.
Heat oil in large frying pan over medium-high heat and fry capers, 1 to 2 minutes, or until many capers have split. Remove capers with slotted spoon, and drain on paper towels.
Using the same pan, saute onion 3 to 5 minutes, or until translucent. Add garlic and red pepper flakes, and saute another minute.
Stir in tomatoes, and saute for 5 minutes, or until slightly soft
Remove from heat and stir in eggplant, half of basil and olives.
Cook pasta according to package directions. Scoop out a half cup of pasta water and reserve before draining pasta. Add drained pasta to pan with eggplant sauce, and toss gently to combine, adding some of the pasta water if needed.
Serve garnished with remaining basil, capers and a sprinkle of parmesan, if desired.

Meatless Monday – Sweet Potato and Kale Gratin

by joycevandenbergporterDecember 8, 2014

Comfort food. For some people that might be chicken soup or macaroni and cheese but whatever your go to dish might be, you may want to add this creamy, savory, slightly sweet and surprisingly rich gratin. I love when readers send me recipes or offer suggestions! I was at a book event last week when reader and friend, Patti Boston, asked me if I had made the Sweet Potato and Kale Gratin that was featured in the San Francisco Chronicle last week. Patti had tried the recipe and loved it, so what was I to do? Of course I had to give it a try. Now this is not a combination I would normally have made up on my own, so I followed the recipe pretty carefully, with one exception. Instead of using one cup of whole milk and one cup of heavy cream, I used 1 1/2 cups of milk and 1/2 cup of plain yogurt. I often use plain yogurt to replace some of all of the cream, sour cream or mayo that is called for in many recipes. I think it’s a healthier option and provides great results. My favorite milk and yogurt are from local, Straus Family Creamery. Not only do I love their products but I appreciate their dedication to animal welfare, including the calves, which is not common in the dairy industry. All their cows are free to roam in pastures and are fed organic, non-GMO food. The creamery is also environmentally aware, using reusable (and returnable) glass bottles and renewable power in their methane digester (yes, I’m talking about poop to power).

Kale is still the darling of the culinary world and rightly so. It reigns as one of the world’s healthiest foods, providing protein, fiber and a wealth of vitamins and minerals. Sweet potatoes add more than just a creamy, sweet flavor. They are a great source of beta carotene, as evidenced by their brilliant orange color. Did you know that adding a bit of fat to your sweet potatoes allows your body to maximize the nutrition, or make it more usable? (So don’t sweat that pat of butter). Together, kale and sweet potatoes make a delicious and nutritious team. Let me know if you try it. As always, I appreciate photos and will post them to my You Made It! page.

TIP: If you have a pan that can go from stovetop to oven, this becomes a one pot dish. Otherwise saute the vegetables on the stovetop then pile it all into a buttered baking dish to bake in the oven. I chose to use a combination of whole milk and plain yogurt but you can use half milk and half heavy cream, as the original recipe calls for, or any combination that appeals to you. Next time I make this dish I will most likely consider replacing some or all of the milk and cream with vegetable broth as a lower calorie, less fat option.

SWEET POTATO AND KALE GRATIN

2 pounds sweet potatoes
2 tablespoons unsalted butter + more for the gratin dish
1 small yellow onion, julienned
2 cloves garlic, thinly sliced
4 cups lacinato kale
Kosher salt and freshly ground black pepper to taste
¼ teaspoon nutmeg
1 tablespoon chopped fresh rosemary
1/2 cup plain yogurt
1 1/2 cup whole milk + extra as needed
1½ cups grated Parmigiano-Reggiano

Preheat oven to 350 degrees. Peel and slice sweet potatoes into 1/4 inch rounds. Set aside.

Melt the 2 tablespoons butter in a large skillet over medium-low heat. Add the onion and garlic, cover and cook until completely soft, about 10 minutes. (Keeping the pan covered will help prevent browning.)

Remove the tough core of the kale and slice into julienne strips. When the onions are soft and translucent, add the kale, cover again, and cook until tender, about 5 minutes. Sprinkle with salt, pepper and nutmeg. Stir in the rosemary.

Add the milk and yogurt, bring to a simmer, and cook about 10 minutes until reduced by one-quarter.

Remove from the heat and season with more salt; you will want the mixture on the salty side.

With the pan off the heat, add the sliced sweet potatoes and 1 cup of the Parmigiano-Reggiano. Stir to coat the slices.

Butter a 10-inch round or oval gratin dish. Transfer the potato mixture to the gratin dish, spreading it evenly in the dish. You may need to add a little extra milk; it should look like a little liquid is seeping out of the gratin. Top with the remaining ½ cup of cheese.Cover the gratin with aluminum foil and bake for 45 minutes, or longer until fork tender.

Uncover, then bake another 15-20 minutes, until the top is brown. Serve hot or at warm room temperature.

Sweet Potato and Kale Gratin

Servings: 6
Time: 75 minutes
Difficulty: easy
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Preheat oven to 350. Peel and slice sweet potatoes into 1/4 inch rounds. Set aside.
Melt the 2 tablespoons butter in a large skillet over medium-low heat. Add the onion and garlic, cover and cook until completely soft, about 10 minutes. (Keeping the pan covered will help prevent browning.)
Remove the tough core of the kale and slice into julienne strips. When the onions are soft and translucent, add the kale, cover again, and cook until tender, about 5 minutes. Sprinkle with salt, pepper and nutmeg. Stir in the rosemary.
Add the milk and yogurt, bring to a simmer, and cook about 10 minutes until reduced by one-quarter
Remove from the heat and season with more salt; you will want the mixture on the salty side.
With the pan off the heat, add the sliced sweet potatoes and 1 cup of the Parmigiano-Reggiano. Stir to coat the slices.
Butter a 10 inch round or oval gratin dish. Transfer the potato mixture to the gratin dish, spreading it evenly in the dish. You may need to add a little extra milk. It should look like a little liquid is seeping out of the gratin. Top with the remaining 1/2 cup parmesan. Cover with aluminum foil and bake for 45 minutes or longer, until fork tender.
Uncover, then bake another 15-20 minutes, until the top is brown. Serve hot or at warm room temperature

10 Vegetarian Soups for Thanksgiving

by joycevandenbergporterNovember 20, 2014

SOUP GLORIOUS SOUP! Perfect for cold, rainy (or snowy depending on where you are) days. I am on vacation and not cooking this week. As promised, here is a collection of ten of my favorite soups. Mmm, so good! All soups are vegetarian or vegan and gluten and wheat free. Maybe one of them is perfect for your Thanksgiving table. Each link will send you to the recipe and original blog post. Love my readers! Sharing is caring. -J

Creamy Cauliflower Leek Soup

Spicy Black Bean Soup

Butternut Squash Soup with Polenta Towers

Carrot Coconut Soup with Marinated Tofu Triangles

Carrot, Sweet Potato Soup with Turmeric

Dhal Lentil Soup with Quinoa Cauliflower Cakes

Mushroom and Barley Soup with Cannelini Beans

Butternut Squash and Potato Soup with Crispy Fried Sage

White Bean and Swiss Chard Soup

Black and White Chili with Garlic Toast

12 Thanksgiving Sides or Vegetarian Mains

by joycevandenbergporterNovember 18, 2014

I am on vacation and very far from my kitchen. Picture my toes with their freshly painted nails digging into the sand, a good book in my hands and warm waves lapping the shore. Yes, I am at the beach and before packing for my trip, I had to do the dreaded errand most females I know over the age of 13 put off as long as possible – bathing suit shopping. Oh the horrors! Bottoms that fit – tops that don’t. Everything all tucked in? Front okay – back, hmmm… I may be a bit curvier than in my youth and just possibly, a bit more ~~self conscious~~ modest. too. Luckily, they also sell cute cover ups and big floppy hats…and after a margarita or two, who cares, right? But, I digress…

Since my kitchen is taking a short break, in lieu of new recipes this week, I have collected a dozen of my favorite vegetarian and vegan dishes which would be perfect for Meatless Monday or as sides for your Thanksgiving dinner or vegetarian (and vegan) main courses. Luckily, most of these recipes are healthy and naturally low fat so won’t add to the ‘winter layer’ we seem to start putting on this time of year. Clicking on any link will take you to the recipe and original blog post. On Wednesday I will post 10 of My Favorite Soups so check back or Follow so you don’t miss it. Lots of sharing buttons below too… Share with your friends! xoxo J

Roasted Acorn Squash with Wild Rice Stuffing

Black Bean Quinoa Salad

Vegetable Tart

Acorn Squash Rings with Cornbread Stuffing

Butternut Squash Leek and Apple Gratin

Quinoa Stuffed Peppers

Shaved Brussels Sprouts with Crispy Shallots and Toasted Pinenuts

Root Vegetable Tian with Goat Cheese and Crispy Shallots

Roasted Maple Glazed Acorn Squash with Apples and Pecans over Rainbow Quinoa

Tabouleh (grain free)

Portobello Mushroom Stuffed with Eggplant and Gorgonzola

Black and Wild Rice with Roasted Squash and Pomegranate

Meatless Monday – Acorn Squash Rings with Cornbread Stuffing

by joycevandenbergporterNovember 10, 2014

Thanksgiving is right around the corner and I’ve already started planning our feast. This will be my first Thanksgiving not roasting a turkey so it will take some extra inspiration on my part. My favorite part of the meal has always been the side dishes anyway, so I’m sure I won’t even miss the turkey – and I’ll save myself from the dreaded post dinner Turkey Coma. I guess I’ll have to come up with another ~~excuse~~ reason to take an afternoon nap. So the big question now is, ‘Where do I put my stuffing’? It seems anticlimactic to just bake it in a covered dish. I mean it’s not really stuffing if you haven’t stuffed anything! So I decided acorn squash would make a worthy vessel for this once a year treat. I was going to stuff acorn squash halves but decided to cut the squash into rings first and make individual servings. A half squash can be an awfully large portion for one person, although halves certainly work well as a main course. The rings also make a very attractive, almost floral, presentation with their fluted edges and golden yellow color.

Acorn Squash is a good food choice, especially this time of year when it is at the peak of the season and the most flavorful. It turns out that, once again, nature is providing us what we need just as cold season begins. Winter Squash is one of the richest sources of plant based anti-inflammatory nutrients such as omega 3s and beta-carotene, which are important for a strong immune system to help protect against colds and flu. Considered one of the world’s healthiest foods, acorn squash is nutrient dense, rich in vitamins, including A, C and B6, and harder to find potassium and iron. It is also a good source of fiber and has zero fat and cholesterol. The seeds can be rinsed and roasted on a cookie sheet in a single layer at 160-170°F (about 75°C) in the oven for 15-20 minutes. By roasting them at a low temperature you minimize damage to their healthy oils which contain Linoleic acid (the polyunsaturated omega-6 fatty acid) and oleic acid (the same monounsaturated fatty acid that is plentiful in olive oil).

I chose to make a traditional savory, sweet stuffing that combines savories like onions, celery, fresh sage and thyme with sweet apples, dates, pecans and cranberries. I brushed the squash with a maple butter glaze before cooking to enhance it’s natural sweetness. Then I piled each slice high with a mound of yummy buttery stuffing and baked until the squash was soft and the stuffing golden brown. If you like very moist stuffing, you can cover with aluminum foil for the first 20 minutes and remove foil for the last 10 or 15 minutes to brown the top.

TIP: This recipe can easily be halved using one acorn squash. Just divide the ingredients accordingly. I think it’s plenty sweet with the dates, cranberries and maple but for additional sweetness substitute half or more of the broth with apple juice.

ACORN SQUASH RINGS WITH CORNBREAD STUFFING

1 cup plus 2 Tbsn butter (divided)
1 onion, chopped
2 stalks celery, chopped
1 apple, chopped
2 whole acorn squash
2 Tbsn maple syrup
4 c dried cornbread (or stuffing mix)
1/2 c pecans or walnut, chopped
1/2 c dates, chopped
1/2 c dried cranberries, currants or yellow raisins
1 Tbsn fresh sage, minced or 1 tsp dried
1 Tbsn fresh thyme, or 1 tsp dried
4 c vegetable broth (or half broth half apple juice)
2 eggs, lightly beaten

Saute onion and celery in 1 cup butter for 5 to 10 minutes, or until onion is translucent. Add apple and cook another 5 minutes. Set aside..

Slice acorn squash into 1/2 inch rings and remove seeds and stringy bits.

Place squash rings on lightly oiled baking sheets. (Each squash will probably fill a pan.) In a small bowl combine 2 Tablespoons melted butter and maple syrup and brush tops and insides of rings with mixture. Sprinkle with salt and pepper.

In a large bowl, combine cornbread, onion mixture, dates, cranberries pecans, sage and broth. Taste and add salt and pepper or more herbs if necessary before mixing in raw egg.

Fill each squash ring with a heaping spoonful of cornbread mixture. Mixture should be damp but not wet. You should be able to form it into balls with your hands and place each ball inside the squash and press into shape.

Bake 30-40 minutes at 375 degrees, or until tops are golden brown and squash is tender. For a softer stuffing, cover with aluminum foil for the first 20 minutes or so.

Acorn Squash Rings with Cornbread Stuffing

Servings: 8-10
Time: 60 minutes
Difficulty: easy
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1 cup plus 2 Tbsn butter (divided)
1 onion, chopped
2 stalks celery, chopped
1 apple, chopped
2 whole acorn squash
2 Tbsn maple syrup
4 c dried crumbled cornbread (or stuffing mix)
1/2 c pecans or walnut, chopped
1/2 c dates, chopped
1/2 c dried cranberries, currants or yellow raisins
1 Tbsn fresh sage, minced or 1 tsp dried
1 Tbsn fresh thyme, or 1 tsp dried
4 c vegetable broth (or half broth half apple juice)
2 eggs, lightly beaten

Saute onion and celery in 1 cup butter for 5 to 10 minutes, or until onion is translucent. Add apple and cook another 5 minutes. Set aside..
Slice acorn squash into 1/2 inch rings and remove seeds and stringy bits.
Place squash rings on lightly oiled baking sheets. In a small bowl combine 2 Tablespoon melted butter and maple syrup and brush tops and insides of rings with mixture. Sprinkle with salt and pepper.
In a large bowl, combine cornbread, onion mixture, dates, cranberries pecans, sage and broth. Taste and add salt and pepper or more herbs if necessary before mixing in raw egg.
Fill each squash ring with a heaping spoonful of cornbread mixture. Mixture should be damp but not wet. You should be able to form it into balls with your hands and place each ball inside the squash and press into shape.
Bake 30-40 minutes at 375 degrees, or until tops are golden brown and squash is tender. For a softer stuffing, cover with aluminum foil for the first 20 minutes or so.

Meatless Monday – Butternut Squash, Leek & Apple Gratin

by joycevandenbergporterNovember 3, 2014

Butternut squash, leeks and apples baked under a savory crust of sharp cheddar, parmesan and buttery breadcrumbs. Need I say more? This is a lovely dish which fills your home with a wonderful, homey, spent all day (not) in the kitchen smell. There is a reason butternut squash is the most popular hard winter squash. It has a sweet, buttery flavor (hence the name) that enhances soups and casseroles or can be a showstopper all on it’s own. It’s skin is fairly thin but hard which helps preserve the interior of the squash and prolong it’s shelf life. The squash’s seed cavity is relatively small so the yield of the edible portion is pretty high. It’s gorgeous brilliant orange color is from Beta carotene which gets converted to vitamin A by our bodies. Butternut Squash provides many other nutrients including vitamin C, potassium, calcium and fiber.

I love a meal that requires little clean up, in other words, doesn’t use every pot and pan you have in the kitchen. This gratin can be made as a one pot meal if you have a large cast iron pan that can go from stovetop to oven. Just keep adding each step to the same pan. Otherwise, saute the leeks first and deglaze the pan with wine and vegetable broth, then combine with apples and squash in baking dish. Either way it’s a pretty easy dish to make. This could be just what your Thanksgiving table needs!

TIPS: If you have any leftover, dried bread, it’s easy to make your own bread crumbs. The better the bread, the more delicious the dish. I used two day old ciabatta that was stored in a paper bag.

If the bread is completely dry, slice into small pieces and whirl in your food processor or finely chop with a heavy knife.

If the bread is still slightly soft, slice and toast in the oven to dry it out, then chop or grind into coarse bread crumbs.

BUTTERNUT SQUASH, LEEK AND APPLE GRATIN

Topping:
2 Tbsn butter, melted
1 cup coarse dry breadcrumbs
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded parmesan
1 tsp fresh thyme leaves, or 1/2 tsp dried
salt and pepper to taste

Filling:
1 tablespoon Olive Oil
2 Tbsn butter
4-5 cloves garlic, minced
2 leeks
1/3 cup white wine
2 tsp fresh thyme (or 1 tsp dried)
2 cups vegetable broth
2 Tbsn all purpose flour
1 apple
1 medium butternut squash (or 3-4 cups sliced or chopped)
1/2 shredded parmesan

To prepare topping, combine all ingredients in a small bowl and set aside. Add salt and pepper to taste. Set aside.

Cut ends off of leeks and slice lengthwise. Rinse under running water, fanning the layers like a deck of cards to remove any remaining grit, then coarsely chop.

Saute leeks in butter and olive oil over medium-low heat until soft, about 10 minutes.

Add garlic, thyme, wine and broth and reduce liquid by half.

Thinly slice apple.

Cut squash in half, remove seeds, peel and slice crosswise.

In the baking dish, fold in squash, apple, parmesan, flour and leek mixture. (For an even distribution you can sprinkle the squash with the flour before folding). Add salt and pepper if necessary. Veggies should not be dry. Add a bit more broth if necessary.

Spread the topping evenly to cover and bake for 45 minutes to an hour, or until the top is golden brown. If the top is browning too fast, cover with aluminum foil.

Remove from oven and let rest for 10 minutes before serving.

Butternut Squash, Leek and Apple Gratin

Servings: 4
Time: 90 minutes
Difficulty: easy
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Topping:
2 Tbsn butter, melted
1 cup coarse dry breadcrumb
1/2 cup shredded sharp Cheddar Cheese
1/2 cup Shredded parmesan
1 tsp fresh thyme leaves
salt and pepper to taste

Filling:
1 tablespoon Olive Oil
2 Tbsn butter
4-5 cloves garlic, minced
2 leeks
1/3 cup white wine
2 tsp fresh thype (or 1 tsp dried)
2 cups vegetable broth
2 Tbsn all purpose flour
1 apple
1 medium butternut squash (or 3-4 cups sliced or chopped)
1/2 shredded parmesan

To prepare topping, combine all ingredients in a small bowl and set aside. Add salt and pepper to taste. Set aside.
Cut ends off of leeks and slice lengthwise. Rinse under running water, fanning the layers like a deck of cards to remove any remaining grit, then coarsely chop. Saute leeks in butter and olive oil over medium-low heat until soft, about 10 minutes. Add garlic, thyme, wine and broth and reduce liquid by half.
Thinly slice apple.
Cut squash in half, remove seeds, peel and slice crosswise.
In the baking dish, combine squash, apple, parmesan, flour and leek mixture. (For an even distribution you can sprinkle the squash with the flour before folding). Add salt and pepper if necessary.
Spread the topping evenly to cover and bake for 45 minutes to an hour, or until the top is golden brown. If you find your topping is browning to fast, cover the dish with some aluminum foil.
Remove from oven and let rest for 10 minutes before serving.

Meatless Monday – Quinoa Stuffed Peppers

by joycevandenbergporterOctober 27, 2014

What is the Vegetarian Times most popular recipe of all time? Drumroll please… Quinoa Stuffed Peppers! Who knew the humble stuffed pepper would get such high honors? I decided to give the recipe a whirl in honor of VT’s 40th anniversary this month. With those bragging rights, how could I go wrong?

My Mom used to make stuffed green peppers with a tasty mixture of ground beef, onions and rice. Of course as a kid, I used to eat around the green pepper like it was a bowl. Now, of course, the pepper is my favorite part. I have also stuffed bell peppers with spicy sausage and other savory goodies but this is my first attempt at a vegetarian stuffed pepper. I would probably not thought to have put these specific ingredients together but they really do work well together and they combine to pack a huge nutritional punch at a low calorie and low fat cost. If you haven’t tried cooking with quinoa yet, don’t be shy. There is a reason it’s ~~everywhere~~ so popular. Quinoa is very easy to prepare and it’s nutrient rich, one of the only grains considered a complete protein source. In this recipe, the quinoa and black beans provide a large amount of protein and nutrients and the multiple veggies, spinach, celery, tomatoes, carrots and peppers, add even more vitamins, minerals and fiber. The cumin, garlic and pepper jack cheese infuse the quinoa mixture with a flavorful, slightly spicy deliciousness. Yum! I can see why this is a fan favorite! Congratulations Vegetarian Times on 40 years of promoting a health-conscious, eco-friendly and delicious lifestyle!

TIPS: Don’t forget to rinse the quinoa before cooking to remove the naturally occurring bitter saponins sometimes still remaining. This recipe provides fairly healthy proportions. (I had some quinoa mixture left over even after stuffing 8 bell pepper halves) Leftovers freeze well and, if you package the peppers separately, make wonderful and convenient individual servings right from your freezer. Or you could easily halve the recipe to serve four (2 bell peppers) or possibly a couple more if there is extra stuffing. I doubled up the cumin and the garlic for extra flavor and because I’m a cumin freak. Otherwise I followed the recipe with great results.

QUINOA STUFFED PEPPERS

1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (½ cup)
1 Tbs. ground cumin (or more to taste)
2 cloves garlic, minced (2 tsp. or more to taste)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
¾ cup quinoa, rinsed and drained
3 large carrots, grated (1½ cups)
1½ cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute.

Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender.

Stir in 1 cup cheese. Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes (or a splash of olive oil and 1/4 cup water) in bottom of baking dish. Fill each bell pepper half with heaping ¾-cup quinoa mixture, and place in baking dish.

Cover with foil, and bake 1 hour.

Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese.

Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving

Quinoa Stuffed Peppers

Servings: 8
Time: 90 minutes
Difficulty: easy
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1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (½ cup)
1 Tbs. ground cumin (or more to taste)
2 cloves garlic, minced (2 tsp. or more to taste)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
¾ cup quinoa
3 large carrots, grated (1½ cups)
1½ cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
Preheat oven to 350°F. Pour liquid from tomatoes (or a splash of olive oil and 1/4 cup water) in bottom of baking dish.
Fill each bell pepper half with heaping ¾-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving