Category Archives: Recipes

West Indian Red Beans with Coconut Rice (Moosewood)

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Coconut Rice Ingredients

  • 3/4 cup white rice
  • 1/2 teaspoon turmeric
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/3 cup coconut milk

Red Beans Ingredients

  • 3/4 cup diced onions
  • 2 teaspoon vegetable oil
  • 1/4 teaspoon red pepper flakes or 1/2 small fresh chile pepper, minced
  • salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon allspice
  • 1 (14.5-ounce) can of diced tomatoes
  • 1 (15-ounce) can of red kidney beans, drained (black beans will work too)
  • Chopped scallions and/or cilantro

Coconut Rice Instructions

  1. Rinse and drain the rice
  2. In a saucepan on medium heat, sauté the rice, turmeric, and salt in the vegetable oil for a minute or two, stirring constantly
  3. Add the water and coconut milk, bring to a boil, cover and reduce the heat to low
  4. Simmer until the rice is tender and the liquid is absorbed, about 15 to 20 minutes

Red Beans Instructions

  1. While the rice is cooking, in a saucepan on medium heat, sauté the onions in the vegetable oil for 3 or 4 minutes
  2. Add the red pepper flakes, sprinkle lightly with salt, cover, and cook, stirring occasionally, until the onions are soft, for 5 to 8 minutes
  3. Add the thyme, allspice, tomatoes, and beans, co3ver, and simmer for 10 to 15 minutes, stirring occasionally
  4. Serve the red beans on a bed of the rice and top with scallions and/or cilantro

From: Moosewood Restaurant Simple Suppers / The Today Show.

Tofu Marinade

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Ingredients

  • 1 tablespoon sesame oil
  • 2 tablespoon soy sauce/tamari
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground ginger

Instructions

  1. In a small bowl, add dry ingredients and mix well.
  2. Add sesame oil, soy sauce and whisk until fully combined.
  3. In a shallow container, add diced or sliced tofu.
  4. Cover your tofu in marinade and refrigerate for at least 2 hours, or overnight.
  5. Preheat oven to 350F.
  6. Line a baking sheet with parchment paper. Place tofu on it in an even layer and bake for 35-40 minutes, flipping once halfway through. Tofu is ready when crispy and golden on the outside.

From The Big Man’s World.

How to Cook Dried Beans

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From Moosewood Restaurant Cooks at Home (pp. 355)

The Quick-Soaking Method

  1. Put beans in a pot and cover them with 2 inches of water.
  2. Place pot on high heat and bring water to boil.
  3. After beans have boiled uncovered for 2 minutes, cover the pot and remove from heat.
  4. Allow beans to sit for 1 hour (chickpeas will take a bit longer).
  5. Beans are ready to cook!

Oven Cooking

  1. Preheat oven to 350°F.
  2. Place picked-over, rinsed, soaked, and drained beans in oven-safe pot and cover with 2 inches of fresh water.
  3. Bake for 1 hour (chickpeas will take a bit longer).

Slow-Cooker Chicken Tortilla Soup

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Ingredients

For the Soup

  • 1 lb. boneless skinless chicken thighs
  • 1 15-oz. can black beans, rinsed
  • 1 cup frozen corn
  • 1 white onion, diced
  • 1 serrano or jalapeño seeded & diced (or more to taste)
  • 1 15-oz. can diced tomatoes (pref. fire-roasted)
  • 1/4 cup freshly chopped cilantro, plus more for garnish
  • 3 cloves garlic, minced
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. kosher salt
  • 2 cups chicken broth

For Serving

  • Shredded Monterey jack cheese
  • Tortilla chips
  • Sliced avocado, for serving
  • Sour cream, for serving
  • Lime wedges, for serving

Instructions

  1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
  2. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
  3. Shred chicken with a fork & return to slow-cooker.
  4. Serve with cheese, sour cream, tortilla chips, avocado & cilantro.

Adapted from Delish.

Soda Farls

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Ingredients

  • 8 oz white flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Enough buttermilk to make the dough into a thick, knead-able consistency

Instructions

  1. Warm griddle or cast iron skillet in preparation.
  2. Mix the flour, baking soda, and salt in a bowl.
  3. Start with just large splash of buttermilk and when the dough is of a thick, workable consistency it is ready to be cooked.
  4. Dust the griddle with a little dry flour to stop the farl mix from sticking to the pan.
  5. Turn the dough out onto a floured board, knead lightly to form a round shape—then flatten it lightly with a rolling pin. Cut the circle into four or eight wedges and bake them on the griddle, a few wedges at a time.
  6. When the underside has formed a firm skin, turn the wedge over and turn down the heat if necessary as the bread cooks on its second side. After a few minutes cooking on the second side, use a skewer to check if the farl is cooked through. Keep cooking until the skewer comes out clean.

From Delishably.

Mayonnaise

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Ingredients

  • 1  egg
  • 1 tablespoon lemon juice (from 1/2 a lemon)
  • 1 teaspoon Dijon mustard
  • 1 cup avocado oil
  • 1/4 teaspoon salt

Instructions

  1. Place egg, lemon juice, and mustard in the bottom of cup or jar that just fits the head of your immersion blender. This is vital. the circumference of the jar must be just larger than the head of your blender and the egg/lemon juice mixture must reach the blades for this to work. If the mixture does not reach the blades, double the recipe before attempting.
  2. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Store in a sealed container in the refrigerator for up to two weeks.

From Serious Eats.

Halibut with Caper Vinaigrette

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Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoon mayonnaise
  • 1 clove garlic, crushed
  • 1 lemon, half of it juiced, the other half sliced in wedges for serving
  • 2 tablespoons champagne or red wine vinegar
  • 2 tablespoons capers
  • 1 teaspoon mustard
  • fresh thyme
  • salt & pepper

Instructions

  1. Season your fillets with salt & pepper
  2. Fire up the stovetop and get your pan super hot, add vegetable oil, swirl in pan
  3. Sear your halibut fillets, starting with the skinless side, until golden, about 3-4 minutes.
  4. While your fish is searing, whisk together the mayonnaise, garlic, lemon juice, vinegar, capers, mustard, and thyme in a bowl
  5. Flip your fish and continue cooking, skin-side down, for 2 minutes
  6. Lower heat to medium-low and pour on your sauce, simmer until fish is opaque and cooked through.
  7. Plate, topping with more of the warm sauce, and enjoy!

From Sea Forager.

Roasted Garlic Dressing

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Ingredients

  • 10-12 garlic cloves, unpeeled
  • 1 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1/3 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon Dijon mustard

Instructions

In an unoiled small, heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally. Cook the garlic for about 10 to 15 minutes, until it is soft and covered with dark spots. To test for doneness, press a garlic clove with a spoon. When you see small bubbles of juice bursting through the skin, remove the garlic from the skillet. When the cloves are cool enough to handle, peel the garlic.

In a blender or food processor, puree the garlic with the oil, vinegar, water, salt, pepper, and mustard until smooth. Covered and refrigerated, this dressing will keep for several weeks.

From Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day.

Chickpea Peanut Stew

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Ingredients

  • 1 tablespoon peanut oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 green chili minced
  • 1 tablespoon ginger grated or minced
  • 1 teaspoon cumin
  • 1 teaspoon 1/2 teaspoon cayenne (updated 10/31/2022)
  • 1 teaspoon coriander
  • ½ cup tomato paste
  • 2 ½ cups vegetable stock
  • 1 cup coconut milk
  • ½ cup peanut butter
  • 2 cups or a 15 ounce can chickpeas
  • 2 cups or a 15 ounce can diced tomatoes
  • 2 cups 1 large sweet potato, diced
  • 1 bunch collard greens stems removed and coarsely chopped
  • ¼ cup peanuts chopped
  • ½ cup fresh cilantro chopped
  • Sea salt
  • Cooked brown rice optional, for serving

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt, and cook it for about 15 minutes, stirring frequently. It should be fragrant and golden.
  2. Add garlic, green chili, ginger, cumin, cayenne, coriander, and tomato paste to the pot and stir everything together. Cook for about 3 minutes, until the mixture is fragrant.
  3. While the vegetables are cooking, whisk together the vegetable stock, coconut milk and peanut butter. Add the mixture to the pot along with the chickpeas, tomatoes, sweet potato and collard greens. Turn the heat up to medium-high.
  4. Bring the stew up to a quick boil, then reduce the heat and let simmer for about 20 minutes. Give it a good stir every so often.
  5. The stew is done when the sweet potatoes are tender and the liquid has thickened.
  6. Serve over brown rice, if desired, and top with the chopped peanuts and cilantro.

Adapted from Dianne’s Vegan Kitchen.