Category: Vegetarian

  • Lentils + Quinoa with Spinach

    Ingredients

    • 2 tablespoons olive oil
    • 1 small onion chopped
    • 1 cup chopped carrots (about 3 medium)
    • 1 cup chopped celery (about 4 stalks)
    • 1 jalapeño  seeded + dieced
    • 2 garlic cloves minced
    • 1 tablespoon freshly grated ginger
    • 1 tablespoon cumin
    • 2 teaspoon smoked paprika
    • 1 1/2 teaspoon turmeric
    • 1 teaspoon salt + pepper
    • 1/2 teaspoon red pepper flakes
    • 1 can of diced tomatoes
    • 1 cup lentils
    • 1/2 cup quinoa
    • 4 cups vegetable broth
    • 2 cups fresh spinach
    • 1 cup coconut milk

    Instructions

    1. Cook quinoa separately
    2. Heat the oil over medium heat in a large Dutch oven or cast iron pot. Add onion, carrots, celery, pepppers and garlic, and cook until everything has started to soften, about 3 – 4 minutes.
    3. Season with ginger and spices and stir around until the whole mixture becomes fragrant, about 1 minute.
    4. Pour in the tomatoes, lentils, and broth, and bring the mixture to a boil. Cover and reduce to simmer for 25 – 30 minutes until lentils are soft.
    5. Remove pot from the heat, uncover and add spinach and coconut milk, stirring gently to combine. Taste (carefully!) and season with salt and pepper.
    6. Serve with a drizzle of olive oil, fresh herbs and sliced hot peppers.
    Adapted from Simply Quinoa.

  • West Indian Red Beans with Coconut Rice (Moosewood)

    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.

  • Yogi Tea

    • Bring 4L water to boil and add:
      • 20 whole cloves
      • 20 whole green cardamom pods (smashed)
      • 20 whole black peppercorns
      • 5 sticks of cinnamon
      • 8 slices/coins of ginger (no need to peel)
    • Simmer for 20 minutes – 1 hour.
    • Add 2 teaspoons of Assam & steep for 2 minutes.

    Adapted from The Secrets of Yoga & Yoga with Adriene.

  • Tofu Marinade

    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.

  • Eggplant Parmesan

    Serves 8

    Ingredients

    • 2 1/4 lbs (about 2 large) eggplants
    • 1 teaspoon kosher salt
    • 1 Tbsp extra virgin olive oil
    • 1 clove minced garlic (about 1 teaspoon)
    • 1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices
    • 1/2 cup finely chopped fresh basil
    • Kosher salt
    • Freshly ground black pepper
    • 1 1/2 cups breadcrumbs
    • 1 1/4 cups grated Parmesan cheese, divided
    • 3/4 cup flour
    • 4 eggs, beaten (more if needed)
    • 1/4 cup extra virgin olive oil (plus more to oil the sheet pans)
    • 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices

    Instructions

    1. Slice and salt eggplant, let drain: Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.
    2. Sauté garlic, add tomatoes, simmer, add salt, pepper, basil: Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices, breaking up the tomatoes as you add them to the pot. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.
    3. Make breadcrumb Parmesan mixture, set up bowls for dredging with flour, egg, breadcrumbs: Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.
    4. Dredge eggplant rounds in flour, egg, breadcrumbs, top with olive oil: Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture. Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.
    5. Bake eggplant rounds: Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes at 425°F, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.
    6. Layer sauce, eggplant rounds, cheeses in casserole dish: Spread 1/2 cup of the tomato sauce over the bottom of a 9×13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan. Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese. Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm. Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.
    7. Bake: Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.

    From Simply Recipes.

  • Slow Cooker Pinto Beans

    Ingredients

    • 2 cups pintos soaked overnight
    • 1 chopped onion
    • 1 tbsp cumin
    • 4 chopped tomatoes or 1 – 14.5 oz can of diced tomatoes

    Instructions

    1. Cook in slow cooker with 6 cups of water a few hours until soft.
    2. Salt beans to taste

    From a printout from Andy Davis’ website for a recipe for an after surf burrito that has since been taken.