Lentils + Quinoa with Spinach


  • 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


  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.

Tofu Marinade


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


  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.

Roasted Garlic Dressing


  • 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


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


  • 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


  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.

Eggplant Parmesan

Serves 8


  • 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


  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.

Goldie Falafel

  • 1 tablespoon baking powder
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1 pound dried chickpeas, soaked in water overnight and drained
  • Big handful fresh parsley
  • Big handful fresh cilantro
  • 1 medium carrot, peeled and chopped
  • 1 small onion, chopped
  • 4 garlic cloves
  • 2 tablespoons cold water, plus more as needed
  • Oil, for frying
  1. Mix together the baking powder, salt, cumin and turmeric in a small bowl.
  2. Layer half the ingredients in a food processor in this order: chickpeas, fresh herbs, vegetables, garlic, and the mixed dry seasonings. Repeat with the remaining ingredients in the same order. Add the water and pulse until very finely chopped and the mixture holds together when pinched between two fingers. If necessary, add a bit more water and pulse again to get the right consistency.
  3. Scoop the batter into a colander set over a large bowl to drain while you make the balls. Squeeze out the liquid from the batter with your hands until the dough stays together, then shape into 1-inch balls. Set the balls aside on a plate.
  4. Heat a couple of inches of oil to 350˚F in a large pot. Lower the balls into the hot oil with a long-handled slotted spoon and raise the heat to high to maintain the temperature of the oil. Fry in batches for 3 to 4 minutes, or until the falafel balls are brown and crispy (but not burnt!).
  5. Immediately transfer the falafel with a slotted spoon to a paper towel–lined plate to drain. Serve hot.

From Rachel Ray.

Zahav’s Hummus Tehina

  • 1 cup dried chickpeas
  • 2 teaspoons baking soda, divided
  • 4 garlic cloves, unpeeled
  • 1/3 cup (or more) fresh lemon juice
  • 1 teaspoon kosher salt, plus more
  • 2/3 cup excellent quality tahini (a.k.a. tehina—Chef Michael Solomonov loves Soom Foods, available on Amazon)
  • 1/4 teaspoon (or more) ground cumin
  • 1 splash Olive oil, for serving
  • 1 handful Chopped parsley and paprika, for serving (optional)
  1. Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with plenty of water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
  2. Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don’t worry if they are mushy and falling apart a little.) Drain.
  3. Meanwhile, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow.
  4. Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and puree for several minutes, until the hummus is smooth and uber-creamy. Then purée it some more! Taste and adjust the seasoning with salt, lemon juice, and cumin if you like.
  5. To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you have any left, and drizzle generously with oil.

From Food52

Andy Davis’ After Surf Burrito Recipe

The after surf burrito recipe:

Step 1: Whole grain spelt tortilla

Step 2: 2 c. Pinto Beans
soak beans overnight
in a slow cooker, cover beans well with 6 c. water
cook pinto beans a few hours (until soft) with
1 chopped yellow onion
3tsp. cumin
4 chopped tomatoes
salt after the beans are cooked (taste as you add)
layer beans on tortilla

Step 3: shredded purple cabbage on tortilla

Step 4: shredded organic mozzerella cheese & avo-
cado on tortilla

Step 5: Mango Salsa
3 or 4 Chopped Mangoes
2 cloves minced garlic
bunch of fresh cilantro
lime juice (lots) 1/4 cup
3 chopped tomatoes
1-2 minced serrano or jalapeno pepper
Wrap it all up for a healthy, yummy meal.


This was posted to Andy Davis’ website in 2010, and has since been taken down. I’ve transcribed it exactly as it was printed. I originally posted the pinto bean portion of the recipe in 2015.