Gluten Free

(Source: http://www.theppk.com/category/recipe/gluten-free)

Index

1. Tamale Shepherd’s Pie
2. Pesto Risotto With Roasted Zucchini
3. Roasty Soba Bowl With Miso Tahini
4. Mango Fried Rice
5. Sunflower Mac
6. Scallion Mashed Potatoes
7. Caramelized Beets
8. Eggplant & Black Eyed Pea Curry
9. Hottie Black Eyed Peas With Ginger Mashed Sweet Potatoes & Apples
10. Wild Rice Salad With Oranges & Roasted Beets
11. Roasted Potato & Fennel Soup
12. Bestest Pesto
13. Cashew Queso
14. Carefree Curry Burgers
15. Blackened Scrambled Tofu & Garlicky Grits
16. Creamy Avocado Potato Salad
17. Fresh Corn Johnnycakes
18. Ancho Lentil Tacos
19. Cast Iron Stir-Fry With Avocado, Basil & Peanuts
20. Cozy Collards & Tempeh
21. Black Beans & Quinoa with Chipotle Raspberry Sauce
22. Roasted Yellow Beet Salad With Warm Maple Mustard Dressing
23. Swiss Chard Frittata
24. Chickpea Rice Soup With Cabbage
25. Butternut Rancheros
26. Miso Soba Stir Fry With Greens And Beans
27. Quinoa, White Bean And Kale Stew
28. Roasted Broccoli
29. Fluffy Mashed Potatoes
30. Caribbean Curry Black Eyed Peas With Plantains
31. Tofu Omelets
32. Trattoria Pasta Salad
33. Quinoa Salad With Black Beans & Mango
34. Press-in Almond Crust
35. Gluten Free Buckwheat Pancakes

(Recipes extracted from:  http://www.theppk.com/category/recipe/gluten-free/)

1. Tamale Shepherd’s Pie

Recipe:

For the mashed potato layer:

• 2 1/2 lbs unpeeled red potatoes, cut into big chunks (1 1/2 inches or so)
• 1/2 cup unsweetened non-dairy milk, at room temperature
• 2 tablespoons olive oil
• 1 scant teaspoon grated lime zest
• 3/4 teaspoon salt (or to taste)

For the stew:

• 2 tablespoons olive oil (plus extra)
• 1 onion, diced medium
• 1 poblano pepper, seeded, diced medium
• 4 cloves garlic, minced
• 8 oz mushrooms, cut in half and sliced 1/4 inch thick or so
• 1 cup lightly packed cilantro, chopped
• 1 1/4 lbs plum tomatoes (about 6), chopped
• 1/2 cup corn (fresh or frozen)
• 1/4 cup dry red wine
• 3/4 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 2 ounces tortilla chips (about 4 good-sized handfuls)
• 2 tablespoons lime juice
• 2 tablespoons Frank’s red hot hot sauce (plus extra for serving)
• 3 cups cooked black beans (2 15 oz cans rinsed and drained)
• Garnished with: Hot red chilis, fresh cilantro and lime slices

Method:

1. Place potatoes in a pot and submerge in salted water. Cover and bring to a boil. Once boiling, lower heat to simmer and cook for about 15 minutes, or until potatoes are tender.
2. Drain potatoes and immediately transfer them back into the pot. It’s important to do this while everything is still hot. Give them a quick preliminary mash, then add the milk, olive oil, lime zest and salt. Mash until creamy, taste for salt, then cover and set aside.

To prepare the stew:

1. Preheat a large, heavy bottomed pan over medium-high heat. Saute onion and pepper in olive oil and a pinch of salt, until peppers are softened, about 10 minutes. In the meantime prep all your other ingredients.
2. Add garlic and saute until fragrant, 30 seconds or so. Add mushrooms and cilantro and cook until the mushrooms have released a lot of moisture, about 5 minutes. Add tomatoes, corn, wine, salt, cumin and red pepper flakes. Turn heat up and cover the pan, stirring occasionally, for 5 to 7 minutes. The tomatoes should break down and become saucy (if corn was frozen it may take a bit longer.)
3. Now take the tortilla chips and crush them into fine crumbs with your hands. It’s ok if there are a few bigger pieces, but aim for crumbs. Add them to the stew and mix well. Since tortillas can be salty, wait until they’re added to taste for salt. Mix in the lime juice and hot sauce, then fold in the black beans and heat through. Now taste for salt and seasonings.

To assemble:

1. Preheat oven to 350 F. Lightly grease a deep 11×13 casserole (cooking spray works just fine). Transfer the stew to the casserole and even it out with a spatula. Add the potatoes in dollops, and spread it into an even layer.
2. Place in oven and bake for about 25 minutes, until potatoes are lightly browned. Stick under the broiler for a minute or two just in case the browning isn’t happening. Serve hot garnished with cilantro, chili peppers and lime.

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2. Pesto Risotto With Roasted Zucchini

Recipe:

For the risotto:

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 1 1/2 cups arborio rice
• 1 cup dry white wine
• 4 cups or so vegetable broth
• 3/4 cup pesto (I recommend Bestest Pesto, it makes plenty)
• 1/2 teaspoon salt (more or less depending on how salty your broth and pesto are, so taste for salt often)
• Fresh black pepper

For the zucchini:

• 1 lb zucchini, cut on on a bias into chunky half moons
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• Fresh black pepper
• 3 cloves garlic, minced

Optional:

• Extra toasted pinenuts
• Extra pesto for drizzling

Method:

1. Warm the vegetable broth in a saucepan. Keep it warm on the lowest setting possible as you prepare the risotto.
2. Preheat the oven to 425 F for the zucchini, and have ready a large rimmed baking sheet lined with parchment paper.
3. Now let’s make the risotto! Preheat a heavy-bottomed 4 quart pot over medium heat. Sauté the onion in oil and a pinch of salt until translucent, 4 to 5 minutes.
4. Add the rice and use a wooden spoon to stir and coat with oil. Add the white wine and stir occasionally, until wine is mostly absorbed, 4 minutes or so. Add a few dashes fresh black pepper, and half of the salt. Turn the heat down just a bit to medium-low.
5. Add the broth by the cupful, stirring the risotto after each addition until the broth is mostly absorbed (6 to 8 minutes). After 2 cupfuls, add about half of the pesto and stir well, then continue to cook, adding broth by the cupful, stirring, and letting the liquid absorb.
6. At some point in there, your oven will be preheated. Toss the zucchini with oil, salt, pepper and garlic. Roast for about 6 minutes on each side, or until softened and lightly browned. Remove from oven and set aside.
7. With your last addition of broth, add the remainder of the pesto. Taste for salt and add the other 1/4 teaspoon if needed. Risotto is ready when the rice is chewy but still firm, and the sauce is very creamy. For a firmer risotto, just cook a few minutes extra to absorb more of the liquid.
8. To serve: scoop risotto into each bowl, and top with zucchini. Drizzle with extra pesto and garnish with a few toasted pine nuts.

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3. Roasty Soba Bowl With Miso Tahini

Recipe:

• 8 oz buckwheat soba noodles
• 2 cups cooked brown or green lentils
• 1 medium head cauliflower, cut into large florets
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• Severeal dashes Fresh black pepper

For the dressing:

• 1/4 cup mellow white miso
• 1/4 cup tahini
• 1 cloves garlic
• 1/2 cup to 3/4 cup water
• Optional: fresh herbs for garnish (dill, cilantro and parsley are all good choices.)

Method:

1. Cook the lentils if you don’t already have prepared ones (1 cup dry is about 2 cups cooked.) While the water for the soba is boiling, preheat the oven to 425 F and chop the cauliflower into large florets. It’s easy to do this by chopping it in half lengthwise, pulling of the leafy base and then pulling off the florets with your hands.
2. When the water boils, prepare soba according to package directions. Once cooked, drain and set aside, rinsing with cold water to prevent sticking.
3. Line a large rimmed baking sheet with parchment paper and spray with non stick cooking spray. Toss the cauliflower on the with the olive oil, salt and pepper. Roast for about 20 minutes, flipping once, until aromatic nicely toasted.
4. In the meantime, place all dressing ingredients in a small blender.

Assemble the bowl:
Divide soba noodles into big bowls. Top with lentils, cauliflower and plenty of sauce. Garnish with herbs and serve!

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4. Mango Fried Rice

Recipe:

• 3/4 cup unroasted cashews (if using roasted cashews, skip the toasting step)
• 6 oz green beans (about 1 1/2 cups), ends removed, sliced into 1 inch pieces
• 3 tablespoons peanut or canola oil, divided
• 1 medium red onion, diced medium
• 3 cloves garlic, minced
• 1 tablespoon fresh minced ginger
• 2 teaspoons crushed coriander seed
• 1/4 teaspoon red pepper flakes
• 6 cups cold jasmine rice
• 3 tablespoons tamari or soy sauce (tamari is gluten free, soy sauce is not)
• 1 tablespoon Sriracha hot sauce
• 1 tomato, cut into 1/2 inch pieces
• 2 mangos, peeled, sliced into 1/2 inch pieces (about 1 1/2 cups)
• 15 basil leaves, chiffonade (that means rolled up and thinly sliced, but you can just chop it, too)
• 2 tablespoons fresh lime juice

To serve:

• Extra Sriracha
• Fresh cilantro (optional)

Method:

1. Preheat a large heavy bottomed pan (preferably cast iron) over medium heat. Toss in the cashews and dry toast them for about 5 minutes, flipping occasionally. They should be slightly browned in some spots, but it’s okay if they’re unevenly browned, you don’t have to be too precise about it. Transfer cashews to a large plate.
2. Now we’re going to sear the green beans. Turn the heat on the pan up to medium-high. Add the green beans, a scant tablespoon of oil and a dash of salt. Cook for 3 to 5 minutes, until the beans are bright green and seared. Transfer beans to the same plate as the cashews.
3. Add the onions to the pan along with another tablespoon of oil and a dash of salt. Toss for about 3 minutes, until onions are slightly charred but still firm. Add the garlic, ginger, coriander and red pepper flakes, and toss for 30 seconds are so, being careful not to burn.
4. Add another tablespoon of oil and about half of the cold rice. Toss to coat, then add in the remaining rice, tossing once again. Cook for about 3 minutes, tossing often, until warmed through.
5. Add the tamari, hot sauce and tomato, and toss. Cook for another 3 minutes, until the rice has browned sufficiently and the tomato is slightly broken down.
6. Add the string beans and cashews, mangoes, basil leaves and lime juice. Cook just until mangoes are heated through and basil is wilted, a minute or two. Taste for salt (don’t add more tamari, just add salt if it needs it) and serve, garnished with cilantro if you like, and with a bottle of Sriracha close by.

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5. Sunflower Mac

Recipe:

• 8 oz macaroni pasta (use brown rice pasta to make it gluten-free)
• 1 cup unroasted sunflower seed kernels, soaked (see directions)
• 1 tablespoon olive oil
• 1/2 cup thinly sliced carrots
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 3 cups vegetable broth
• 2 tablespoons organic cornstarch
• 1/4 cup nutritional yeast
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
• Sweet paprika for sprinkling

Method:

1. Place sunflower seeds in a bowl and submerge in water. Let soak for about 2 hours and up to overnight. Drain well.
2. Boil a pot of salted water for your pasta.
3. Preheat a sauce pot over medium heat. Saute carrots and onions in oil with a pinch of salt for about 10 minutes, until onions are translucent and carrots are slightly softened. Add garlic and saute for 30 seconds or so, then remove from heat.
4. Place the carrots and onions in a blender or food processor. Add vegetable broth, corn starch, nutritional yeast, tomato paste and sunflower seeds. Blend until very smooth. This could take up to 5 minutes depending on the power of your machine, so give your blender  motor a break every minute or so and test the sauce for smoothness. It should be very smooth, with only a slight graininess.
5. If your water is boiling, prepare the pasta according to package directions.
6. In the meantime, transfer the sauce back to the sauce pot. Turn the heat up to medium and let cook, stirring very often, until thickened. This should take about 15 minutes. Add the lemon juice and taste for salt and seasoning.
7. The pasta should be done while the sauce is thickening, so drain and place back in the pot you cooked it in. Set aside.
8. When sauce is thick, pour most of it over the pasta, reserving some to pour over individual servings. Mix it up, and serve with extra sauce and paprika for sprinkling.

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6. Scallion Mashed Potatoes

Recipe:

• 1 1/2 lb yukon gold potatoes
• 2 1/2 cups chopped green onions or scallions, green and white parts
• 1/2 cup unsweetened almond milk (or your fave unsweetened non-dairy milk)
• 1/4 cup extra virgin olive oil
• 3/4 teaspoon salt (plus more for the water)
• Fresh black pepper to taste

Method:

1. Cut potatoes into about 1 1/2 inch chunks. Place in a pot and cover with cold water. Sprinkle about a teaspoon of salt into the water. Cover and bring to a boil, keeping a close eye so that they don’t boil for too long.
2. In the meantime, set aside 1/2 a cup of the scallions to garnish with later. Throw the other two cups into a blender with the almond milk and olive oil and blend until relatively smooth. Set aside.
3. Once the water is boiling, lower the heat to a simmer and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add the blender mixture, salt and pepper and mash until fluffy. You may want to add a bit more milk, if needed. Taste for salt and pepper and serve garnished with extra scallions.

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7. Caramelized Beets

Recipe:

• 2 lbs beets, peeled and sliced into 3/4 inch chunks
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 2 tablespoons balsamic vinegar (plus extra for drizzling)

Method:

1. Preheat oven to 375 F. Line a large rimmed baking sheet with parchment paper.
2. On the baking sheet, too the beets with olive and salt, to coat. Place in the oven and bake for 50 minutes, tossing every 20 minutes. Drizzle on the balsamic, toss the beets to coat, and cook for 10 more minutes.
3. Serve warm and drizzle with extra balsamic to taste.

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8. Eggplant & Black Eyed Pea Curry

Recipe:

• 1 tablespoon olive oil
• 1 large onion, diced medium
• 3 cloves garlic, minced
• 1 heaping tablespoon minced fresh ginger
• 1 1/2 lbs eggplant, peeled and cut into 3/4 inch chunks
• 1 1/2 tablespoons mild curry powder (more to taste)
• 1/2 teaspoon ground fennel seed or chopped fennel seed
• 1 teaspoon salt
• Fresh black pepper
• 1/4 teaspoon cayenne powder (leave out if you don’t like spicy, increase if you do)
• 1/2 cup red lentils
• 1/2 cup brown or green lentils
• 1/2 cup lightly packed fresh cilantro, chopped (extra for garnish)
• 5 cups vegetable broth
• 3 cups cooked black eyed peas, rinsed and drained (about 2 16 oz cans)
• 2 tablespoons fresh lemon juice
• 2 tablespoons tomato paste

Method:

1. Preheat a 4-quart soup pot over medium high heat. Saute onions in oil until translucent, 5 to 7 minutes. Add garlic and ginger and saute for another minute.
2. Add the eggplant, curry powder, fennel seed, salt, pepper and cayenne along with a 1/2 cup of the vegetable broth to cook the eggplant down for a minute or two.
3. Add lentils, cilantro and remaining vegetable broth. Cover pot and bring to a boil, keeping a close eye. Once it’s boiling, lower heat to a simmer and cook for about 40 minutes, until lentils are tender and eggplant is soft. Add black eyed peas to heat through, and stir in the tomato paste and lemon juice. If you’d like a thicker curry, then leave the lid off for the last 10 minutes. For thinner then just add a little extra broth. Taste for salt and seasoning.
4. Let sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro if you like.

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9. Hottie Black Eyed Peas With Ginger Mashed Sweet Potatoes & Apples

Recipe notes:

~This recipe calls for shredded greens, but all i really mean is very thinly sliced. A fast and easy way to get this done, is to pile the leaves on top of each other and then roll them up. You’ll see that it’s very easy to slice them that way.

~Peas and greens are a wonderful combination for taste and nutrition. With one serving you will eat as much fiber as the average American gets in a whole day! Plus a day’s worth of vitamin A and a quarter of the iron. Combine with one serving of the Ginger Mashed Sweet Potatoes and Apples you’ll have 16 grams of protein and nearly one fifth of your calcium for the day. All with only 2 grams of fat and under 400 calories.

~Depending on how sweet your apples are, you may need even less agave than listed in the sweet potatoes, or perhaps even no agave at all! Taste before adding.

Recipe:

• 1 teaspoon olive oil
• 1 small onion, diced small
• 2 cloves garlic, minced
• 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound)
• 1/4 cup water
• 1/4 teaspoon salt
• 2 15 oz cans black eyed peas, rinsed and drained
• 1 cup tomato sauce
• 1/2 cup veg broth
• 1 tablespoon hot sauce
• 1/4 teaspoon liquid smoke (optional, a smidge of smoked paprika would be great too)

Method:

1. Preheat a 4 quart pot over medium heat. Saute the onion in the oil until translucent, about 5 minutes. Use a little cooking spray if needed. Add the garlic and saute a minute more. Add the greens, 1/4 cup of water and salt. Cover the pot and cook the greens down for about 10 minutes, stirring occasionally. Add black eyed peas, tomato sauce and broth and thoroughly mix. Cover pot and cook for about 5 minutes, stirring occasionally.
2. Add hot sauce and liquid smoke, then use a potato masher to mash some of the beans, about 1/4 of them, to thicken the sauce. Cook for about 5 more minutes uncovered. Taste for salt and seasoning.  Serve hot.

For the Sweet Potatoes

• 1 pound apples, peeled, cut into 1/2 inch chunks (2 average sized)
• 2 pounds sweet potatoes or yams, peeled, cut into 1/2 inch chunks
• 1/4 cup water
• 1/4 teaspoon salt
• 1 tablespoon agave (optional, see note)
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon fresh grated ginger, see note
• Cooking spray

Method:

1. Preheat a 4 quart pot over low heat. Spray with cooking spray, then add apples, sweet potatoes, water and salt. Cover pot and sweat the apples and sweet potatoes for about 20 minutes, stirring often. What this means, is just to cook them slowly and let them steam. You want to coax the mixture out of them, but if you make the flame too high they’ll burn and cook unevenly.
2. After 20 minutes, you can turn the heat up just a bit. Add a little more water if needed. Cover and cook 20 more minutes, paying close attention so that they don’t burn, and stirring often. When they’re very tender, they’re done. Mash with a potato masher. Add the agave, cinnamon and ginger, and mash some more. Taste for salt and seasoning. Serve warm.

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10. Wild Rice Salad With Oranges & Roasted Beets

Recipe Notes:

~For time management purposes, prepare the beets and the wild rice the night before or a few hours before so that they have ample time to cool. But if you want to make everything on the same night, it actually tastes pretty good warm, too. Though the key word is “warm,” not “hot.”

~Wild rice has an alluring earthy flavor, but the price can be not so alluring. If your budget isn’t feeling wild about it, go for a wild rice blend instead. That’s got some long grain brown rice thrown in to the mix, but you still get that wild rice taste, texture and color.

Recipe:

• 2 cups cooked wild rice, cooled
• 1/4 cup currants
• 2 cups red leaf lettuce, torn into bite sized pieces
• 1 navel orange
• 2 tablespoons sesame seeds
• 1 lb roasted tin foil beets, cooled

Method:

One recipe Orange Sesame Vinaigrette

1. First prepare the orange segments. Slice a thin layer off the top and bottom of the orange, then place the orange right side up on the cutting board and simply slice the peel downward, using a chef’s knife and following the natural curve of the orange. A little of the white part (called the “pith”) is okay, just try to get as much orange as you can. Then slice the orange widthwise and cut each piece into 3/4 inch segments.
2. Then toast the sesame seeds. Preheat a small, heavy bottomed pan over low/medium heat. Add the sesame seeds and stir often for about 2 minutes. They should be toasting up by then (if not, then raise the heat). Use a spatula to toss continuously for another minute or so, until they are varying shades of toasty brown. Remove from pan ASAP to prevent burning.
3. Pour the dressing into a large mixing bowl. Add wild rice, currants and lettuce. Using tongs, toss to coat. Add oranges and sesame seeds, and toss again. Lastly, fold in the beets. Serve.

Sesame Orange Vinaigrette

This dressing is heavenly; fruity, toasty, spicy and tangy. Toasted sesame oil is kind of a godsend for dressings because it has so much flavor and a little goes a long way.

Make sure your sesame oil is labeled “toasted sesame oil.” Toasting the seeds brings out a lot of bold flavor, where regular sesame oil might just fall flat. It’s usually found in the oil section of the supermarket, although sometimes it can be found in the Asian aisle.

Recipe:

• 3/4 cup fresh orange juice (from 2 to 3 naval oranges)
• 2 tablespoons red wine vinegar
• 1 tablespoon toasted sesame oil
• 1/8 teaspoon salt
• 1 teaspoon hot chili sauce, like Sriracha
• 1 teaspoon microplaned or finely minced ginger

Method:

Vigorously mix together all ingredients. Just mix them right into a measuring cup so as not to make too many dishes. If you’re using it for a grain salad, you can also mix it directly into the large mixing bowl that you will use to prepare your salad. Keep refrigerated in a tightly sealed container until ready to use.

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11. Roasted Potato & Fennel Soup

Recipe:

• 2 lbs yukon gold potatoes, cut into 1 inch chunks
• Olive oil for drizzling
• 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves)
• 1 large onion, peeled and cut into 1/2 inch slices
• 1 teaspoon salt, divided
• Fresh black pepper
• 2 cups warm vegetable broth
• 2 cups unsweetened warm soy or almond milk

Method:

1. Preheat oven to 425 F. Line 2 large rimmed baking sheet with parchment paper.
2. Place sliced potatoes on one baking sheet. Drizzle with olive oil (1 tablespoon should do, but 2 tablespoons is ideal for browning.) Sprinkle with 1/2 teaspoon salt and add add several dashes fresh black pepper. Toss with your hands to coat completely. Roast potatoes for 15 minutes.
3. In the meantime, prepare the fennel and onions. Slice the fennel bulbs from top to base, in 1/2 inch slices. Place on the other baking sheet with the sliced onions and toss with olive oil, 1/2 teaspoon salt and pepper to coat, just like you did with the potatoes.
4. When the potatoes have roasted for 15 minutes, remove from the oven and use a spatula to flip them. Return to the oven on the upper rack, and place the fennel and onions on the middle rack.
5. Roast for 10 minutes, then remove the fennel and onions, flip, and roast an additional 5 to 10 minutes. At this point, the potatoes should be tender and the fennel and onions should be caramelized.
6. Reserve a few pieces of fennel for garnish. If using a food processor, place potatoes and fennel in the workbowl along with warmed milk and broth. Pulse a few times, so that it’s creamy but still chunky. Don’t over-puree or potatoes will turn gummy. Thin further with water, if needed.
7. You can serve immediately, or transfer to a pot to warm a little more and let the flavors meld.
8. You can also use a submersion blender by transferring all ingredients to a 4 quart pot and blending so that it’s creamy but still chunky, thinning with water as needed.
9. Taste for salt and pepper, ladle into bowls, garnish with reserved roasted fennel slices and fennel fronds, and serve!

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12. Bestest Pesto

Recipe:

• 1/4 cup walnut halves
• 1/4 cup pine nuts
• 2 cloves garlic
• 2 1/2 cups fresh basil
• 1/2 cup fresh cilantro
• 2 tablespoons fresh thyme
• 1 teaspoon salt
• 1/4 cup water
• 2 tablespoons nutritional yeast flakes
• 1/4 cup olive oil
• 1 tablespoon fresh lemon juice
• Fresh black pepper (to finish)

Method:

1. First toast the nuts. Preheat a large heavy bottomed skillet (preferably cast iron) over medium-low heat. First toast the walnuts for about 5 minutes, tossing them often. Then add the pinenuts for an additional 5. They should turn a few shades darker and smell warm and toasty.
2. Transfer toasted nuts to a food processor. Add the garlic and pulse everything into fine crumbs. Add the basil, cilantro, thyme, salt, nutritional yeast and water and puree until relatively smooth, scraping down the sides at least once to make sure you get everything. Stream in the olive oil and blend until well combined. Last but not least, blend in the lemon juice.
3. Serve it over warm pasta (don’t rinse, it needs the starch to stick), and finish it off with some fresh black pepper.

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13. Cashew Queso

Recipe notes:

~If you prefer a chunky queso, double the vegetable ingredients (except for the garlic) and set half aside before the pureeing step.
~This reheats really well! Gently reheat in a small pot, drizzling in a little water and whisking often until it returns to its original creamy state.
~The nutritional yeast is totally optional, I love it both with and without. It adds a little extra cheezy kick, but if you aren’t a fan or don’t have any on hand, the queso will not suffer for it.

~White miso is my favorite, but since it’s such a small quantity, any miso will do here.

Recipe:

• 1 cup cashews, soaked in water for at least 2 hours or overnight
• 2 cups veg broth
• 2 tablespoons white miso (see recipe note)
• 2 teaspoons cornstarch or arrowroot
• 1 tablespoons olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and sliced (keeps seeds if you want more heat)
• 3 cloves garlic
• 2 teaspoons ground cumin
• 1 teaspoon ground ancho pepper (or any mild ground red chili)
• 2 tablespoons nutritional yeast (optional)
• 1/4 teaspoon salt
• 1 tablespoon fresh lemon juice

Method:

1. Drain the cashews. In a blender or food processor, puree them with vegetable broth, miso and cornstarch until very smooth. This could take anywhere from 5 to 10 minutes depending on your device. Rub between your fingers to test; slight graininess is okay, but try to get it as smooth as possible.
2. In the meantime, preheat a 4 quart pot over medium heat. Saute onion, red pepper, and jalapeno in oil with a pinch of salt until soft, about 7 minutes. Add the garlic and saute about a minute more.
3. Transfer vegetables to the blender where the cashew mixture is. Add cumin, ancho, nutritional yeast and salt. Blend again until very smooth, scraping down the sides of the blender with a spatula to make sure you get everything.
4. Transfer mixture back to the pot. Whisking often, turn heat up to medium until the queso comes to a slow rolling boil. Lower heat so that it doesn’t burn and cook for about 20 minutes. Whisk often and check to see that it’s thickening, if it’s not, then turn the heat up a bit. It should become nicely thickened but velvetty and pourable.Stir in the lemon juice at the end. If the queso seems too thick, drizzle in a little water and whisk to desired consistency. Taste for salt, spices and lemon juice and adjust as you like.
5. Serve hot!

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14. Carefree Curry Burgers

You can totally make these burgers and simply serve with ketchup and pickles. If you’re feeling a little more fancy, you can fake a slaw and a chutney by drizzling some lime juice on both fresh chopped fruit and red cabbage. Then make a curried mayo for some extra kick by mixing a teapoon or two of curry powder into some vegan mayo.

Recipe:

• 2 cups cold leftover curry
• 1 cup cooked cold rice (brown basmati is great here)
• 1 cup chickpea flour, plus a little extra
• Extra curry powder to taste
• Salt to taste
• Cooking spray

Options for serving:

• Thinly sliced red cabbage, dressed with lime juice
• Chopped mango or pineapple
• Vegan mayo mixed with curry powder
• Ketchup mixed with Sriracha hot sauce
• Lettuce
• Red onion
• Fresh cilantro

Method:

1. Add the rice a food processor fit with a metal blade and pulse 5 or 6 times. Add the curry and pulse until no big chunks remain, although it shouldn’t not be completely smooth. Pea-sized chunks are okay.
2. Transfer to a mixing bowl and add the chickpea flour, a teaspoon or two of curry powder and a big pinch of salt. Mix well, using your hands as the mixture starts to come together.
3. The mixture should be mushy, not stiff. But if it seems soupy or very loose, add a little extra chickpea flour (by the tablespoon) until it holds together. Taste for salt and curry powder. Transfer mixture to the fridge and chill for at least an hour.
4. Preheat oven to 350 F. Line a baking sheet with parchment paper and spray with cooking spray.
5. Form the mixture into 6 patties (about 1/3 cup each) and place each on the baking sheet. Spray the tops with a bit of cooking spray. Place in oven and bake for 20 minutes, then flip and bake for an additional 8 to 10 minutes. Burgers should be golden and firm to the touch.

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15. Blackened Scrambled Tofu & Garlicky Grits

Recipe:

For the tofu

Spice blend:

• 1/2 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon coriander powder
• 1/8 teaspoon cayenne (optional, if you want it spicy)
• 1 teaspoon dried thyme, crushed with your fingers
• 1 tablespoon olive oil
• 1 small onion, quartered and sliced
• 3 cloves garlic, minced
• 1 block (12 to 14 oz) extra firm tofu
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• Fresh black pepper
• 1/2 cup cherry or grape tomatoes, sliced in half (I used sungolds)
• Scallions for garnish

For the grits:

• 1 cup polenta corn grits (such as Bob’s Red Mill brand)
• 4 cups vegetable broth
• 1/4 teaspoon salt (to taste, depending how salty your broth is)
• 1 tablespoon olive oil
• 4 cloves garlic, minced

Method:

To make the tofu:

1. Combine the spice blend in a small cup or bowl.
2. Preheat a large, heavy bottomed pan over medium high heat. Saute the onion in olive oil for about a 5 minutes, then add the garlic and stir for 30 seconds.
3. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the pan. If that is happening, turn the heat up and let the water evaporate.
4. Add the lemon juice, salt and pepper and saute a minute more. Add the spice blend and mix to incorporate. Add the tomatoes and cook until they are warmed through and slightly broken down, about 5 minutes. Taste for salt and seasoning and keep warm until ready to serve.

To make the polenta:

1. Bring vegetable broth and salt to a boil in a 2 quart pot. Lower heat to simmer. Add the polenta in a slow steady stream, stirring constantly with a whisk. Whisk for about 5 minutes, until polenta is thickened. Keeping heat low, cover and let cook for 20 more minutes or so, stirring occasionally.
2. When polenta is almost done, preheat a small pan over medium-low heat. Saute the garlic in oil just until it begins to sizzle, being careful not to burn. Stir for 30 seconds, then transfer to the cooked polenta and mix well.

To serve:

Spoon some polenta onto a plate and scoop on some tofu, overlapping a bit. Complete the plate with greens, then garnish with scallion.

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16. Creamy Avocado Potato Salad

Recipe:

• 2 lbs fingerling potatoes, cut into 3/4 inch chunks
• 2 avocados
• 2 tablespoons lime juice, from a lime or two
• 1/2 tsp salt
• 1/4 teaspoon ground cayenne pepper (optional)
• 1 plum tomato, chopped
• 1 small red onion, diced small
• 1 smallish cucumber, diced very small
• Scallions for garnish (optional)

Method:

1. Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool.
2. Once potatoes have cooled, prepare the dressing. Split the avocado in half, remove the seed and scoop the yumminess into the food processor. Add the lime juice and salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion.
3. Put the potatoes and cucumbers in a large mixing bowl and mix them up. Add the dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to use. Top with scallions, if you like.

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17. Fresh Corn Johnnycakes

Recipe:

• 1 cup corn, fresh or frozen (thawed if frozen)
• 1 cup plain almond milk
• 1 1/2 cups cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons maple syrup
• 2 tablespoons canola oil
• 2 tablespoons fresh lemon juice
• Spray oil

Method:

1. In a blender, pulse the corn and almond milk around 5 times, just to get the corn a bit chopped up. Add all remaining ingredients and blend for about 5 seconds, or until combined. There should still be chunky pieces of corn left.
2. Let the batter rest for around 10 minutes, and in the meantime, preheat a well-seasoned cast iron pan over medium heat. If using non-stick, you only need to preheat 3 minutes or so.
3. Spray the pan with oil and use ¼ cup measuring cup (or ice cream scoop) to ladle out three johnnycakes. Cook for about 3 minutes, the underside should be crisp and browned, the top still wet. Flip the cakes (spraying the pan as you lift each cake) and cook until crisp and flecked with brown.
4. Keep finished Johnnycakes on a plate covered with tinfoil as you prepare the rest. Serve with pure maple syrup and a few blueberries if you have them.

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18. Ancho Lentil Tacos

Recipe:

• 2 teaspoons olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 2 1/2 cups cooked lentils (from about 1 cup dried)
• 3 tablespoons tomato paste
• 2 tablespoons hot sauce

Spice mix:

• 1/2 teaspoon dried oregano
• 2 teaspoons ground ancho chile
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt

Method:

1. First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook.
2. Preheat a large skillet over medium-high heat. Sautee the onion and garlic in the oil with a pinch of salt for about 3 minutes, until lightly browned. Add spices and toss them for 30 seconds or so to toast.
3. Lower heat to medium, add lentils, a few splashes of water, tomato paste and hot sauce; use a spatula to mash them a bit as they cook, until they hold together. If your spatula isn’t strong enough to accomplish this, just use a fork. Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Taste for salt and seasoning; you may want to add more spices or hot sauce. And that’s it, time to serve!

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19. Cast Iron Stir-Fry With Avocado, Basil & Peanuts

Recipe:

Sauce ingredients:

• 2 tablespoons hoison sauce
• 2 tablespoons mirin
• 1 tablespoon plus 1 teaspoon soy sauce (or gluten free tamari)
• 1 tablespoon agave syrup
• 2 tablespoons water

For the stir-fry:

• Peanut oil (in a spray bottle if you’ve got it)
• 14 oz tofu, cubed (press it if you have the time, otherwise just blot with a paper towel to remove moisture)
• Salt
• Fresh black pepper
• 1 lb broccoli, cut into florettes, stems sliced 1/4 inch thick
• 1 small red onion, sliced into half moons
• 1 bell pepper (red, yellow or orange), sliced 1/4 inch thick
• 2 teaspoons fresh minced ginger
• 4 cloves garlic, minced
• 1 teaspoon crushed red pepper (use half that if you’re a spice wimp)

To garnish:

• Avocado, diced
• Roasted salted peanuts
• 2 big handfuls fresh basil leaves, chiffonade (or thinly sliced)

Method:

1. Preheat the cast iron over high heat. On my stove, I bring it up to about 8, but stovetops vary. In the meantime, mix together the sauce ingredients and set aside.
2. Have at the ready a baking pan or mixing bowl to place the ingredients as they finish cooking. I like to use a 9×13 pan so that there’s plenty of room and things aren’t sitting on top of each other and steaming.
3. Once pan is good and hot, apply a thin layer of olive oil. Add the cubed tofu and sprinkle with a pinch of salt and fresh black pepper. The ingredients should immediately sizzle when they hot the pan, otherwise, turn the heat up. Cook for about 7 minutes, tossing often and spraying with oil as necessary, until it’s nicely browned, like so:
4. All sides don’t have to be evenly browned, just as long as a few of them are, you’re good to go.
5. Transfer tofu to the baking pan or bowl, and proceed with the broccoli. Apply a thin layer of oil, toss in broccoli, add a pinch of salt and fresh black pepper. Cook until broccoli is charred and bright green, about 5 minutes. Cover the pan between tosses, so that it cooks faster. Transfer to the pan with the tofu.
6. Now proceed with the onion and peppers. Apply a thin layer of oil, and toss in the onions and peppers. Spinkle with a pinch of salt and fresh black pepper. Cook for about 3 minutes, it should be charred but still crisp. Transfer to the pan with the tofu. Now we’ll finish it off with the sauce.
7. Add the garlic, ginger and red pepper flakes to the cast iron pan and drizzle with a little oil and saute until fragrant (about a minute) being careful not to burn. Add the sauce and mix together until heated through and bubbly, about 2 minutes.
8. Now, add back all the veggies and the tofu and toss to coat. Taste for salt and seasoning.
9. Serve over quinoa or brown rice, top with avocado, peanut and basil and serve hot!

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20. Cozy Collards & Tempeh

Recipe:

• 1 1/2 pounds collards (one big bunch)
• 1 lb tempeh (two 8 oz packages)
• 2 tablespoons soy sauce (or tamari if you’re gluten-free)
• 1 tablespoon fresh lemon juice
• 1 cup water
• 1 tablepoon olive oil
• 1/2 cup sliced shallots
• 4 cloves garlic, minced
• 1/2 cup loosely packed fresh cilantro, chopped
• 1/2 teaspoon fennel seed, crushed
• 1/2 teaspoon red pepper flakes
• A few dashes fresh black pepper
• 2 roasted red peppers (storebought or homemade), cut into bite sized pieces
• Salt to taste
• Lemon wedges to serve

Method:

1. First, rip the leaves off the stems of the collards, rip them into smaller pieces and wash them. I like to fill my sink with cold water and let them soak in there, then drain when I’m ready to use.
2. Place the drained collards in a large pot (at least 5 quart) and submerge with water and a big pinch of salt. Cover and bring to a boil, then lower the heat and let simmer for 10 minutes. Drain and set aside.
3. In the meantime, crumble the tempeh into bite-sized pieces and place in a large skillet. Add water, soy sauce, and lemon juice. Cover and bring to a boil. Let boil for about 10 minutes, or until all of the liquid has absorbed or evaporated. This makes the tempeh plumped up and succulent and gives them flavor.
4. Lower the heat and push all the tempeh over to one side. Drizzle the oil into the other side of the pan and saute the shallots and garlic, along with a pinch of salt, for about 3 minutes. Then just flip them into the tempeh and mix together. Saute for about 5 more minutes, until tempeh is browned. Add a little extra oil if needed.
5. Mix in cilantro, fennel seed, red pepper flakes, black pepper and roasted red pepper. Lastly, mix in the collards and let everything cook together for about 10 more minutes. Add a little water or veggie broth it it begins to get dry. Taste for salt and pepper and serve with wedges of lemon and hot sauce.

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21. Black Beans & Quinoa with Chipotle Raspberry Sauce

Notes: Chipotles vary in size, but generally even if you are a spice wimp, you should be able to handle 2 chipotles that have their seeds removed. If you are a lover of spice, then start with 3 and add more if you like.

Recipe:

• 1 cup quinoa (red quinoa is especially pretty)
• 2 cups water
• 2 teaspoons oil
• 4 cups small broccoli florettes, and diced stems
• 15 oz can black beans, rinsed and drained (about 1 ½ cups)
• 1 clove garlic
• 1/3 cup slivered almonds, toasted (divided)
• 2 to 3 chipotles in adobo, seeded
• 1/4 cup water
• 3/4 cup frozen raspberries, thawed
• 1 teaspoon agave (sugar or maple syrup ok too)
• 1/4 teaspoon salt

Method:

1. In a small saucepan, combine the quinoa and water with a pinch of salt. Cover and bring to a boil. Once boiling, lower heat to simmer and cook until quinoa is tender, about 20 minutes. Stir occasionally.
2. In the meantime, preheat a large pan over medium heat. Toast the almonds, tossing them frequently, until they’re honey brown in spots. Remove from pan. Reserve about 2 tablespoons of the almonds for garnish, the rest will go into the dressing.
3. Now, in the same large pan, saute the broccoli in oil and a pinch of salt. Cover and cook for about 5 minutes, tossing frequently, until tender. When it’s done, just let it sit in the pan uncovered.
4. Now prepare the sauce. Place the garlic clove in a small food processor (I use the Magic Bullet) and pulse to chop. Add the almonds (except for the reserved 2 tablespoons) and grind to a coarse powder. Add remaining ingredients and blend until smooth. If it’s too thick, thin out with a little water.
5. To assemble, toss the quinoa, black beans and broccoli together in a mixing bowl. Reserve about 1/3 of the dressing. Pour the rest of the dressing into the mixing bowl and toss everything to coat. Transfer to plates, drizzle with the extra sauce and garnish with almonds.

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22. Roasted Yellow Beet Salad With Warm Maple Mustard Dressing

Recipe:

For the beets:

4 small yellow beets, peeled

Preheat oven to 425 F. Wrap beets in tin foil and roast for an hour. Remove from oven, unwrap and slice when they stop steaming.

For the Smoky Tempeh Croutons:

• 8 oz tempeh, diced (1/2 inch to 3/4 inch pieces)
• Olive oil or cooking spray

Marinade:

• 3 tablespoons soy sauce
• 1 tablespoon liquid smoke
• 1 tablespoon pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon tomato paste
• 3/4 cups vegetable broth
• 2 cloves garlic, crushed

Method:

1. Mix all marinade ingredients together in a bowl. Add tempeh pieces and marinade for an hour.
2. Preheat a large cast iron pan over medium-high heat. Remove tempeh from marinade and saute in a little olive oil or cooking spray. When they’re browned (about 7 minutes) splash in some extra marinade and toss to coat. Remove from heat.

For the Maple Mustard Dressing:

• 1/4 cup stoneground mustard
• 2 tablespoons pure maple syrup
• 1 tablespoon water

Mix everything together in a bowl. When ready to serve, microwave for 30 seconds or gently heat in a pan over low heat.

Needed to serve:

• 4 oz baby arugula, or your favorite greens
• Sliced red onion

To assemble:

1. Place the greens in a super large mixing bowl. Drizzle in the dressing and use tongs to coat. The greens will wilt slightly.
2. Transfer salads to 4 plates (or two, if you’re looking for entree-sized salads). Place slice beets snugly against the greens. Scatter on tempeh croutons and a few slices of sliced red onion.

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23. Swiss Chard Frittata

Recipe:

• 1 tablespoon olive oil
• 6 cloves garlic, thinly sliced
• 1 bunch of red chard, rough stems removed, chopped well (about 4 cups)
• 2 teaspoons dried oregano
• 1 pound firm or extra firm tofu
• 1 tablespoons tamari or soy sauce (use tamari if gluten free)
• 1 teaspoon wet mustard (dijon or yellow, whatever you got)
• 1/4 teaspoon tumeric
• several dashes fresh black pepper
• 1/4 cup nutritional yeast flakes
• salt to taste

Method:

1. Preheat oven to 400 F.
2. Preheat a large heavy bottomed pan over low-medium heat. Add the oil and the garlic and cook for about 3 minutes, stirring occasionally. What you’re doing here is “blonding” the garlic, it’s ready when it’s turned a light amber color.
3. Add the chard, oregano and and turn the heat up to medium high. Saute for about 5 minutes, until chard is completely wilted/ Add splashes of water if needed to get the chard to cook down. Turn the heat off.
4. While the chard is cooking, prepare your frittata base. Give the tofu a squeeze over the sink to remove a little of the water. Use your hands to crumble and squeeze it in a large mixing bowl, until it has the consistency of ricotta cheese (about 3 minutes). Add the remaining ingredients to the tofu and mix well. When your chard is ready, incorporate it into the tofu. Be sure to get all of the garlic, but if there is any moisture in the pan try to avoid adding it to the tofu. Taste for salt.
5. Lightly grease an 8 inch pie plate and firmly press in your frittata mixture. Bake for 20 minutes, until firm lightly browned on top. Let cool for about 3 minutes, then invert onto a plate and serve.

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24. Chickpea Rice Soup With Cabbage

Recipe:

• Olive oil (1 teaspoon to 2 tablespoons, however much you want to use)
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dry thyme
• 1 teaspoon salt
• Fresh black pepper
• 1/2 cup jasmine rice, rinsed
• 1/2 lb baby carrots (see comment above)
• 1 lb cabbage, shredded (about 1/4 of a big head)
• 6 cups broth
• 1 24 oz can chickpeas, drained and rinsed (about 3 cups)
• 3 tablespoons fresh chopped dill, plus extra for garnish

Method:

1. Preheat a stock pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, thyme, salt and pepper and saute a minute more.
2. Add rice, carrots and cabbage and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrot is tender.

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25. Butternut Rancheros

Recipe:

• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 2 tablespoons oil
• 1  yellow onion, diced medium
• 2 jalapeno peppers, seeded, chopped
• 4 cloves garlic, chopped
• 1 15 oz can tomato sauce
• 1/2 tsp salt
• 1 tsp maple syrup or agave
• 2 15 oz cans black beans, drained and rinsed
• Sliced scallions to serve

Method:

1. Preheat a large heavy bottomed pan, preferably cast iron, over medium heat. Dry toast the seeds in the pan for about 2 minutes, stirring frequently, until they’re fragrant and a few shades darker, just be careful not to burn. Raise the heat to medium high, add the oil and saute the onion, peppers and garlic for about 10 minutes, until onions are browned. Add the tomato sauce, salt and syrup and cook for about 5 minutes.
2. Transfer to the blender or food processor and blend until smooth. If using a blender, intermittently lift the lid to let steam escape so that it doesn’t build up and explode and kill you.
3. Return sauce to the pan and add beans. Cook over medium heat until heated through, about 5 minutes.

To plate:

If you’ve got some large shallow bowls they would be perfect to use here. Pour a layer of saucy beans in the bowl and top off with 2 or 3 slices of squash. Garnish with scallions.

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26. Miso Soba Stir Fry With Greens And Beans

Note:

~ Not all soba noodles are gluten free. Look for noodles that are 100% buckwheat if you or someone you are serving follows a gluten free diet.

~ If you don’t care about lowfat, then increase the oil to 2 tablespoons. Which still isn’t a ton of fat.

Recipe:

• 8 oz buckwheat soba
• 1 lb broccoli, stems thinly sliced, cut into florettes
• 1 teaspoon olive oil
• 6 cloves garlic, minced
• 1 bunch swiss chard (about 1/2 pound), rough stems removed, roughly chopped
• 1 cup thinly sliced green onions, plus extra for garnish
• 1/2 teaspoon salt
• 1 16 oz can azuki beans, rinsed and drained
• 1/3 cup miso
• 1/2 cup hot water
• 4 teaspoons toasted sesame seeds
• Sriracha hot sauce, to serve
• Cooking spray

Method:

1. Prepare a pot of salted water for boiling soba.
2. Preheat a large pan over medium high heat. First sautee the broccoli with a bit of cooking spray and a pinch of salt for about 5 minutes. Cover the pan and flip once or twice. Broccoli should be browned in some spots. Add a splash of water at the end, cover for another minute. The pan should be steaming. Remove brocolli from pan and set aside.
3. At this point, the water should be boiling. Use a mug to remove 1/2 a cup of water, you can use that to mix into your miso in a few steps. Then cook the noodles according to package directions, usually boiling for under 5 minutes. Drain when ready.
4. Now we’ll put everything together. Preheat the large pan again, over medium heat. Saute the garlic in oil for about a minute, until fragrant. Add chard, green onion and salt and saute for about 5 minutes, until wilted. Add beans to heat through.
5. In the meantime, in a mug or measuring cup, mix together miso and warm water until relatively smooth.
6. Add drained noodles to the pan, along with the miso and broccoli. Saute for about 2 minutes, using a pasta spoon, making sure everything is nice and coated. Taste for salt. To serve, top with sesame seeds and green onions and keep the Sriracha close at hand.

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27. Quinoa, White Bean And Kale Stew

Recipe:

• 1 teaspoon olive oil
• 2 cups leeks, thinly sliced (white and green parts)
• 1 teaspoon salt
• 4 cloves garlic, minced
• 1 large carrot, peeled, diced medium
• 1 large parsnip, peeled, diced medium
• 8 cups vegetable broth
• 1 1/2 pounds yukon gold potatoes, diced medium
• 1 cup dry quinoa
• 1 15 oz can white beans, drained and rinsed
• 1 bunch kale (about a pound), rough stems removed, torn into bite sized pieces

Herb blend:

• 1/2 teaspoon fennel seed, crushed (see crushing fennel tip)
• 1 teaspoon dried majoram
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Fresh black pepper, to taste

Method:

1. Preheat a 4 quart soup pot over medium high heat. Saute leeks and garlic in oil with salt for about 3 minutes, or however long it takes you to prep your carrot and parsnip. Add carrot and parsnip, along with the herb blend, turn heat up to high and saute for a few seconds.
2. Add vegetable broth, potatoes and quinoa. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 15 minutes, until potatoes and quinoa are tender. Add kale and beans, and stir frequently until kale is wilted. Cover and simmer on low for 5 more minutes. Taste for salt
3. When you serve you may want to add a little lemon juice or a splash of balsamic vinegar or hot sauce – whatever your thing is. Or you may not.

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28. Roasted Broccoli

Recipe:

• 1 1/2 pounds broccoli
• 3 tablespoon olive oil
• Salt

Method:

1. Preheat oven to 425 F. Line a large baking sheet with parchment.
2. Peel the broccoli stalks and chop them into 3/4 inch pieces. Cut the rest of the broccoli into large branches. Place on the sheet, drizzle with olive oil and sprinkle with salt. Toss to coat.
3. Place in the oven for about 10 minutes on each side. Broccoli should be have various shades of toasty brown. Serve as soon as you can!

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29. Fluffy Mashed Potatoes

Recipe:

• 3 pounds yukon gold potatoes
• 1/2 cup unsweetened almond milk at room temp
• 1/4 cup extra virgin olive oil
• 3/4 teaspoon salt (plus more for the water)
• Several dashes fresh black pepper

Method:

1. Cut potatoes into about 1 1/2 inch chunks. Place in a pot and cover with cold water. Spinkle about a teaspoon of salt into the water. Cover and bring to a boil.
2. Once boiling lower heat to a simmer and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add milk, oil, salt and pepper and mash until fluffy. You may want to add a bit more milk, if needed. Taste for salt and pepper and serve!

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30. Caribbean Curry Black Eyed Peas With Plantains

Serve with brown basmati rice. Nutritional info is below.

Recipe:

• 1 teaspoon olive oil
• 1/4 cup finely chopped shallot
• 1 red pepper, finely diced
• 1/2 to 1 habanero pepper, seeded and minced
• 3 cloves garlic, minced
• 2 teaspoons fresh minced ginger
• 2 bay leaves
• 1 star anise
• 2 teaspoons mild curry powder
• Pinch cinnamon
• About 3 stems of fresh thyme
• 1/2 teaspoon salt
• 3/4 cup light coconut milk
• 3/4 cup water
• 16 oz can black eyed peas, drained and rinsed
• 1 teaspoon light agave nectar
• Juice from about 1/2 a lime
• 2 very ripe plantains, split lengthwise and cut into 1 inch chunks

Method:

1. Bring your steamer apparatus to a boil and preheat a small, heavy bottomed pot over medium heat. Saute the shallot, red pepper and habanero in the oil for about 5 minutes, until softened. Add the garlic and ginger, bay leaf and star anise, and saute about 2 minutes more. Add a splash of water, the curry powder, the cinnamon and thyme stems. Mix for about 30 seconds, just to toast the curry powder a bit.
2. Add the salt, coconut milk, water and beans. Cover and heat through for about 5 minutes. Add agave and lime. Taste for salt and seasoning. Turn off heat, let sit for 10 minutes to let flavors meld.Remove thyme stems, anise and bay leaves.
3. In the meantime, steam the plantain for about 5 minutes. They should appear plump and bright yellow.
4. To serve, ladle curry over brown rice and top with plantains.

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31. Tofu Omelets

Recipe:

• 2 cloves garlic (optional)
• 1 14 oz package silken tofu, lightly drained (not the vacuum packed kind), or soft tofu (see tip)
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil
• 1/2 teaspoon turmeric
• 1 teaspoon fine black salt, plus extra for sprinkling
• 1/2 cup chickpea flour
• 1 tablespoon arrowroot or cornstarch

Method:

1. Chop up the garlic up in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric and salt. Puree until smooth. Add the chickpea flour and cornstarch and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.
2. Preheat a large, heavy bottomed, non-stick skillet over medium-high heat. Well-seasoned cast iron works great, but if you’re not sure of the non-stickness of your cast iron, do a test (see tip above) or use a regular non-stick skillet. Lightly grease with either cooking spray or a very thin layer of oil. (The less oil the better for the nice brown speckles we’re going for.) Also,  make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip. Don’t use an 8- inch omelet pan or anything like that. Here you’ll need at least 12 inches (tee hee).
3. In 1/2 cup measurements, pour omelet batter into skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6- inch circles. (It’s okay if it isn’t a perfect circle.) Be gentle when spreading it out, if there are any rips or holes, that is fine, just gently fill them in as you spread the batter. Let cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a dull matte yellow when ready to flip. If you begin to flip it and it seems like it might fall apart, give it a little more time. When the omelet is ready to be flipped, the underside should be flecked with light to dark brown when it is ready to flip.  Flip omelet and cook for about a minute on the other side. Keep warm on a plate covered with tin foil as you make the remaining omelets.
4. Stuff omelet with the fillings of your choice then fold over. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked.

Fillings options: It’s What’s Inside That Counts

It’s hard for me to imagine produce that wouldn’t find its calling stuffed into an omelet. When it comes to omelet fillings, think fresh and you can’t go wrong. Look deep within yourself that morning and find your spirit vegetable. And if that doesn’t do it for you, hit up your farmer’s market and go with what’s in season. Each of these fillings makes enough for 4 four omelets. Mix and match them to your heart’s content and come up with scrumptious fillings of your own.

Mushrooms And Spinach
Preheat a large pan over medium heat. Sautée 4 cups sliced cremini mushrooms in 2 tablespoons olive oil. After about 5 minutes, when mushrooms are soft, add 2 cloves minced garlic and about 3 tablespoons fresh chopped thyme. Sautée about 3 minutes more, add fresh black pepper and a few dashes of salt to taste. Stuff into omelets and divide 2 cups of fresh, chopped spinach amongst them. The spinach will wilt in the omelet. Top with homemade cheezy sauce or shredded vegan cheese and fold.

Grilled Marinated Asparagus
Marinate 1 pound asparagus, ends trimmed, in a mixture of 1/4 cup balsamic vinegar, 1/4 cup olive oil, 2 smashed cloves of garlic, fresh black pepper and a generous pinch of salt. Let sit for at least an hour or overnight. Grill asparagus on a preheated hot grill or grill pan for about 8 minutes, flipping once. Divide amongst omelets, top with tahini sauce and fold.

Roasted Tomatoes, Ricotta And Basil
Preheat an oven to 300° F. Slice 2 pounds of plum tomatoes lengthwise. Toss with 2 tablespoons olive oil. Sprinkle with salt and fresh black pepper. Place tomatoes face down on a rimmed baking sheet and roast for about an hour and a half. Stuff omelet with Cashew Rriccotta and about 10 leaves fresh basil for each, then add tomatoes and fold.

Sausage And Peppers
Preheat a large pan over medium high heat. Saute 4  sliced sausages and 2 medium diced red peppers in 2 tablespoons olive oil. Stuff into omelets and, if you like, top with homemade cheezy sauce  or shredded vegan cheese and fold.

Shredded Swiss Chard
Use one bunch of chard. Remove stems and layer leaves on top of each other. Roll up into a bundle and thinly slice. Preheat a large pan over medium heat. Saute 3 minced cloves of garlic in 2 tablespoons olive oil for about 2 minutes. Add chard and saute until completely wilted, add splashes of water if necessary to get it to cook down. Salt to taste. Stuff into omelets and top with homemade cheezy sauce or sprinkle with shredded vegan cheese and fold.

Burnt Broccoli
My aunt Bonnie invented burnt broccoli, probably by accident. It’s simple and even a little silly, but I absolutely love it. Preheat a large pan over medium. Sautée 4 cups of broccoli florettes in 2 tablespoons olive oil. Leave them alone for 2 minutes at a time so they can get a bit charred, then mix. Do this for about 15 minutes. Sprinkle on salt to taste. Stuff into omelets and sprinkle with shredded vegan cheese if you like, and fold.

Omelet Rancheros
Use the bean recipe from butternut rancheros to stuff into omelets. Top with fresh salsa and guacamole.

Capers And Broccoli Rabe
This is a favorite, and maybe the only one where vegan cheese is a requirement for me. Preheat a large pan over medium heat. Saute 3 cloves minced garlic in 2 tablespoons olive oil. Add 1 bunch of chopped broccoli rabe. Saute for about 7 minutes. Add 2 tablespoons capers and sauté just until heated through. Divide amongst omelets, top with shredded vegan cheese and serve.

Guacamole And Potato
Stuff with guac and homefries or roasted potatoes. Serve salad on the side instead of potatoes.

Denver Omelet
Preheat a large pan over medium heat. Sauté 1 1/2 cups of diced seitan, 1 small diced red onion and 1 diced green pepper in 2 tablespoons olive oil for about 10 minutes, or until browned. Drizzle in 1/2 teaspoon liquid smoke and cook for a minute more. Stuff filling into omelets, sprinkle on vegan cheese if you like, and fold.

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32. Trattoria Pasta Salad

Recipe:

• 1/4 cup sundried tomatos (the dry kind, not the oil-packed kind)
• 3 tablespoons walnuts, toasted
• 1/2 teaspoon fennel seed
• 2 tablespoons chopped shallots
• 3/4 cup water
• 1/4 cup balsamic vinegar
• 1 teaspoons dijon mustard
• 3/4 teapoon salt
• A few dashes fresh black pepper
• 1/2 teaspoon dried marjoram

For the pasta salad:

• 8 oz shell shaped brown rice pasta, boiled al dente, drained and cooled
• 1 15 oz can great northern beans or navy beans, rinsed and drained
• 4 cups arugula
• 1 small red onion, thinly sliced
• 1/2 cup chopped roasted red peppers
• 1/4 cup pitted kalamata olives, chopped in half
• Salt to taste
• Fresh black pepper
• Optional: 1/2 cup toasted walnut halves

Method:

Prepare the dressing:

1. First rehydrate the tomatoes. Place them in a bowl, a submerge in warm water. Let them soak for about 15 minutes, then drain.
2. Meanwhile, toast the walnuts. Preheat a small, heavy bottomed pan over medium heat. Toss in the walnuts and toast them, stirring often, for about 7 minutes. They should be varying shades of toasty brown, and smell walnut-y. Transfer immediately to the food processor.
3. Pulse the walnuts and fennel seed to finely chop. Add the remaining ingredients, except for the marjoram, and puree until relatively smooth. Add the marjoram and pulse a few times to get it integrated. Keep refrigerated in a tightly sealed container until ready to use.

Assemble:

Once the pasta is cool, toss all ingredients together in a large mixing bowl. Taste for salt and keep chilled until ready to eat.

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33. Quinoa Salad With Black Beans & Mango

*If you don’t have cooked quinoa on hand this will take more like an hour. Cool quinoa in a mesh strainer in the freezer, stirring often to hasten cooling.

Recipe:

• 1 mango, peeled and diced small
• 1 red pepper, seeded and diced as small as you can get it
• 1 cup chopped scallions
• 1 cup chopped fresh cilantro
• 2 tablespoons red wine vinegar
• 2 tablespoons grapeseed oil
• 1/4 teaspoon salt
• 2 cups cooked quinoa, cooled
• 1 1/2 cups black beans, drained and rinsed (a 15-ounce can)
• A few leaves of lettuce for plating

Method:

1. Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans.
2. You can serve immediately or let it sit for a bit for the flavors to meld. To serve, place a few leaves of lettuce on a plate and scoop some salad onto it. It tastes good chilled and even better at room temperature.

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34. Press-in Almond Crust

Give your rolling pin a time out with this nutty crust pressed directly into the pie or tart pan; the gluten free option produces a delicate, crumbly option that’s great with Pear Frangiapan Tart. To make it gluten free, substitute gluten-free oat flour for the all purpose flour.

Recipe:

• 2/3 cup slivered almonds
• 1 cup all purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 6 tablespoons canola oil
• 4 or more tablespoons cold almond milk

Method:

1. Pour almonds into a food processor and pulse into a fine meal, then add flour and salt and pulse to combine. Continue to pulse and stream in canola oil, then pulse in 3 tablespoons of almond milk. Mixture should hold together when pressed between your finger tips; if it feels a little mix in one more additional tablespoon of almond milk at a time.
2. Lightly grease pan, and sprinkle in mixture. Press the mixture into the bottom and sides.

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35. Gluten Free Buckwheat Pancakes

Recipe:

• 1/4 cup quinoa flour
• 1/4 cup corn flour (NOT cornmeal, corn flour is lighter)
• 1 tablespoon ground flax seeds (or flax meal)
• 2 tablespoons tapioca flour (cornstarch or arrowroot would be okay, too)
• 1 tablespoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup non-dairy milk (I used soy)
• 1/2 cup water
• 2 tablespoons pure maple syrup
• 2 tablespoons canola oil
• 1/2 teaspoon pure vanilla extract

Method:

1. In a large mixing bowl, mix together all flours, flax seeds, tapioca, baking powder, cinnamon and salt. Create a well in the center and add the remaining ingredients. Use a fork to mix well for about a minute. Let the batter rest, and preheat a large, non-stick or cast iron pan over medium-high heat.
2. When pan is hot, spray with a thin layer of cooking spray and use an ice cream scooper to pour batter and form pancakes. I did two at a time, but do as many as you can fit. The pancake should start to form little air bubbles, but not as much as “normal” pancakes do, so don’t worry. Cook for 2 1/2 to 3 minutes, then flip and cook for 2 minutes more. Keep warm on a plate covered with tin foil until ready to serve.
3. Serve with Earth Balance, maple syrup and fresh fruit.

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