Spicy Black Bean & Avocado Leaf Tostadas. ~. Vegetarian

Spicy Black Bean & Avocado Leaf Tostadas  Vegetarian 

Dried avocado leaves are a popular herb in the Oaxaca region of Mexico, where they’re often used to flavor black beans. The flavor is somewhat reminiscent of anise, but still distinctly unique. Look for avocado leaves online or in Latin American grocers, where you can also find Cotija. Serves 4    Servings for 2 are in parentheses.

Ingredients:
6 dried avocado leaves, about 5 g  (3 leaves)
3 tbsp (45 mL) olive oil.  (1 1/2 tbsp)
1 1/2 cups (375 mL) finely chopped white onion, divide (3/4c)
4 garlic cloves, minced. (2 garlic cloves)
1 cup (250 mL) low-sodium chicken broth or water  (1/2 cup)
1 can (540 mL) black beans, drained, rinsed  (1/2 can)
1 canned chipotle pepper in adobo  (1/2 adobo pepper)
1/2 tsp (2 mL) fine sea salt      (1/4 tsp)
8 tostada shells                (4 tostada shells)
4 cups (1 L) finely shredded iceberg lettuce  (2 cups)
2 ripe avocados, cut into slices    (1 ripe avocado)
3/4 cup (175 mL) crumbled Cotija cheese or feta    (3/8cup)
1/2 cup (125 mL) roughly chopped cilantro   (1/4 cup)
Lime wedges for serving
Directions:
Heat a medium-size frying pan over medium heat. Add avocado leaves and toast until fragrant, 30 seconds to 1 minute. Transfer to a small bowl. 

When cool enough to handle, crumble into fine pieces with your hands, discarding any tough stems. You should have about 3 tbsp (45 mL).  (1 1/2 tablespoon). Set aside.

Return pan to medium heat. Add oil then 1 cup (250 mL) (1/2 cup) onions. Cook, stirring occasionally, until softened, about 5 minutes. 

Add garlic and crumbled avocado leaves. Cook until garlic is fragrant, about 1 minute. Stir in broth or water,  beans, chipotle and salt. 

Simmer, on medium, until liquid has reduced by half, about 10 minutes. Remove pan from heat then crush beans and chipotle using a potato masher, until creamy, but not smooth. 

Return pan to heat and cook, stirring constantly, until beans are very thick and bottom of pan looks dry, 2 to 3 minutes. (Mixture will continue to thicken as it cools.)

To serve, spread about 1/3 cup (80 mL) beans over each tostada. Top with lettuce, avocado slices, reserved 1/2 cup    (125 mL)  (1/4 cup)  onions, Cotija or feta, and cilantro. Serve with lime wedges. Serves 4 or Serves 2 in parentheses 

Burrata With Polenta and Roasted Cherry Tomatoes

 Burrata with Polenta & Roasted Cherry Tomatoes

Soft polenta, sweet burst cherry tomatoes and creamy burrata come together for a satisfying dish that could be a vegetarian main for two or a satisfying side serving four alongside roast chicken. Feel free to swap in basil for mint, and the tomatoes on their own make for a terrific pasta sauce.

Ingredients:
2 cups (500 mL) cherry tomatoes
2 cloves garlic, roughly chopped
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) honey
1 tbsp (15 mL) cider vinegar
1 tsp (5 mL) salt, divided
2 tbsp (30 mL) roughly chopped mint
1/2 cup + 1 tbsp (125 mL + 15 mL) cornmeal

1 3/4 cups (425 mL) water

1/2 cup (125 mL) whole milk
6 tbsp (90 mL) salted butter
3/4 cup (175 mL) finely grated Pecorino Romano cheese
1 container (250 g) burrata, drained
Torn mint, shaved Pecorino Romano
freshly ground pepper to serve

Directions:

Preheat oven to 325˚F (163˚C).

In a 9-inch- (23-cm-) square baking dish, mix tomatoes, garlic, olive oil, honey, vinegar and 1/2 tsp (2 mL) salt. Bake until soft and beginning to brown, 40 to 45 minutes. Remove from oven, cool slightly, then stir in chopped mint.

After tomatoes have been baking for 15 minutes, start polenta. In a medium-size saucepan, combine cornmeal, water, milk and remaining 1/2 tsp (2 mL) salt. Bring to a boil over high heat, stirring constantly with a wooden spoon until thickened. Reduce heat to low and cook, stirring and scraping bottom of pan every 5 minutes, until polenta no longer has gritty texture, about 30 minutes. 

Remove from heat and stir in butter and Pecorino Romano until melted and combined. Polenta should be thick, but pourable—if it’s too thick, stir in a small amount of water.

To serve, pour polenta into a round serving dish. Top with tomatoes, then push burrata down into centre of polenta. Garnish with torn mint, shaved Pecorino Romano and pepper.  Serves 4

Blogger's Suggestion:  When you remove the polenta from the heat, stir in Boursin Herb and Garlic Cheese for a creamy flavorful polenta.

Eggplant and Burrata Sandwiches With Pepper Relish ~ Vegetarian

Eggplant And Burrata Sandwiches With Pepper Relish 

Eggplant is an excellent vegetarian substitute for chicken or veal to make cutlets for a classic hot Italian sandwich. The crispy rounds are paired with creamy burrata, peppery arugula and a sweet-sour pepper condiment. Instead of focaccia, you could also serve it on ciabatta or crusty kaisers. Serves 4

Ingredients:
1 medium-size eggplant, about 14 oz (395 g)
Salt to taste
Pepper Relish
4 tbsp (60 mL) olive oil, divided
3/4 cup (175 mL) chopped onion
3 jarred roasted red peppers, drained, cut into 1/2-inch (1-cm) dice
3 tbsp (45 mL) capers, drained, rinsed
4 tsp (20 mL) raisins
3 tbsp (45 mL) sherry vinegar
3 tbsp (45 mL) honey
3 tbsp (45 mL) water
1/4 cup (60 mL) roughly chopped basil

3/4 cup (175 mL) flour
2 large eggs
3/4 cup (175 mL) bread crumbs
4 cups (1 L) canola oil
1 focaccia, about 7 x 9 inches (18 x 23 cm), cut into four, split
1 container (250 g) burrata, drained, quartered
1 cup (250 mL) loosely packed arugula, divided

Directions:
Slice eggplant into 1/2-inch (1-cm) thick rounds. Season both sides with salt and place on a baking sheet lined with paper towel. Let stand for 25 minutes.

Meanwhile, heat 2 tbsp (30 mL) olive oil in a medium-size saucepan over medium heat. Add onions. Cook, stirring occasionally, until softened but not browned, about 5 minutes. Add peppers, capers, raisins, vinegar, honey and water. When it comes to a simmer, cover partially with lid and reduce heat to low. Cook, stirring occasionally, until most liquid has evaporated, about 10 minutes. Remove from heat and stir in remaining 2 tbsp (30 mL) olive oil. Cool completely then stir in the basil.

Firmly blot eggplant with paper towel to remove as much moisture as possible. Set aside.

In three shallow dishes, place flour, eggs beaten with 2 tbsp (30 mL) water, and bread crumbs.

In a large heavy-duty pot or Dutch oven, heat canola oil on medium to medium-high heat to 375°F (191°C).

Working in batches, dip eggplant in flour (shaking off excess), then egg (letting excess drip off), then bread crumbs. Fry until well browned and cooked through, about 1 1/2 minutes per side. (Adjust heat as necessary and don’t crowd the pan.) Drain on a baking sheet lined with paper towel.

To assemble sandwiches, lay out four bases of focaccia. On each, place 1/8 of pepper relish, 1/4 of fried eggplant, 1 portion of burrata, another 1/8 of pepper relish, 1/4 of the arugula and top piece of bread. Serve immediately.

Red lentil and Cauliflower Soup

Red Lentil And Cauliflower Cream Soup

This is another nutritious dish but also quick!  Quick-cooking red lentils and cauliflower come together with aromatic seasonings for a sumptuously tasty and satisfying pureed soup. With layers of flavor from the spices and sweet-savory tomato paste, extra creaminess from coconut milk, and a brightening splash of lemon at the end, it’s a beautiful meal in a bowl that provides equal parts pleasure and nourishment.

Ingredients:
2 tablespoons neutral oil
1 large onion (approximately. 12 ounces) diced
3 cloves garlic 

1 tablespoon grated fresh ginger
1/4 teaspoon ground turmeric

1/2 teaspoon ground cumin 
2 tablespoons tomato paste

1/8 teaspoon cayenne pepper
1 1/2 cup dried red lentils 
7 cups vegetable stock or chicken broth
1/2 teaspoon sea salt
4 cups bite size cauliflower
1 cup coconut milk
2 tablespoons lemon juice plus more to taste

Directions:

Heat the oil and when shimmering add the diced onion.  Cook for 4 to 5 minutes just until slightly translucent stirring to prevent browning.  Add garlic  and ginger, cook for 30 seconds.  Add the turmeric, cumin, and cayenne pepper, stirring to mix well and cook for 30 seconds more. Stir in the tomato paste to incorporate followed by the lentils. Add the broth and salt and bring to a boil.

Reduce the heat to medium-low and simmer uncovered for 15 minutes.  If the lentils have absorbed most of the broth, add more starting 1 cup at a time for a thick but soupy consistency.  Add the cauliflower and return the mixture to a boil.  Reduce the heat so the soup is at a simmer and cook the cauliflower for 20 to 25 minutes.  Reduce the heat and use an immersion blender, puree until smooth.  Or puree the soup. in batches with a blender.  Remove the cap in the lid and hold a towel over the opening.  Stir in coconut milk and lemon juice, then taste.   Season with additional salt if desired.  

Ladle in individual bowls and drizzle with coconut milk if desired.

Butter Beans And Rainbow Chard Bruschetta ~ Vegetarian

Butter Bean and Rainbow Chard Bruschetta

Creamy butter beans and sweet, earthy chard are dressed in a punchy caper dressing then piled high on grilled sourdough toasts. It’s a wonderful start to a light dinner in the garden and comes together in no time.

Ingredients
1/3 cup (80 mL) extra virgin olive oil, plus more for brushing
2 tbsp (30 mL) fresh lemon juice
1 tbsp (15 mL) red wine vinegar
1 tsp (5 mL) Dijon mustard
2 cans (each 398 mL) butter beans, drained and rinsed
1 1/2 cups (375 mL) finely sliced rainbow
Swiss chard, tender stems and greens
2 green onions, thinly sliced
2 tbsp (30 mL) capers, drained, rinsed
Fine sea salt to taste
6 slices sourdough, cut 1/2 inch (1 cm) thick

Directions:
In a medium bowl, whisk olive oil, lemon juice, vinegar and mustard until creamy and emulsified. Add beans, chard, green onions, capers and salt. Mix until well combined.

Preheat grill to medium-high. Clean and oil grill.

Brush both sides of bread with olive oil. Grill until bread is crisp and grill marks have formed, 1 to 2 minutes per side. (Alternatively, you can toast the plain bread then drizzle with oil after.)

 Divide bean mixture evenly among grilled bread slices and serve immediately.   Serves 6

Lentil Bolognese ~ Vegatarian

 

Lentil Bolognese

Rich and robust, this plant-based Lentil Bolognese is hearty, “meaty” and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy.  Recipe from "Feasting At Home"
Ingredients:
2 tablespoons olive oil
1 large onion, diced
1 1/2 cup carrots, small diced
1 1/2 cups celery diced
4–6 cloves garlic, rough chopped
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili flakes- optional
1 tablespoon fresh oregano or thyme (or 2 teaspoons dried Italian herbs)
1/3 cup tomato paste
Generous splash red wine (optional) 1/4 cup-ish
1 1/4 cup black caviar lentils (or other small lentils- see notes)
3 medium tomatoes, diced with juices (or sub a 14-ounce can of diced tomatoes or crushed tomatoes)
3 1/2 cups veggie stock or broth (or sub water plus 2-3 boullion cubes)
3/4 cup hemp hearts, or ground toasted walnuts or pecans
2 teaspoons balsamic vinegar

Directions:
Heat oil in a large pot or dutch oven over medium-high heat. Add the onion and saute for 2-3 minutes stirring until fragrant. Lower heat to medium, then add the carrots, celery, garlic, salt, pepper, chili flakes, and herbs. Saute 7-8 minutes, stirring.

Add the tomato paste, browning it just a bit in the pan (this will deepen the flavor), then deglaze with wine if you want, scraping up any brown bits. Once most of the wine has cooked off add the tomatoes and their juices, cook them down for just a few minutes.

Add the lentils, veggie stock and hemp seeds or walnuts. Bring to a boil, cover tightly, lower heat to low, and simmer gently 20-25 minutes, or until the lentils are tender. Uncover.

Continue cooking uncovered until most of the liquid has cooked off. Stir in the balsamic vinegar, taste, and adjust salt, pepper, vinegar and chili flakes to your liking. Keep in mind, you want this just slightly salty if tossing with pasta.

Serve this tossed with your favorite pasta or serve it over this creamy polenta or this Instant Pot Polenta. Sprinkle with optional pecorino cheese… or try this Vegan Cheesy Sprinkle!
Notes:

If using hemp- use the shelled soft “hearts”- not the whole seeds ( these will be gritty).

If your veggie broth is bland or your bolognese is bland, you can intensify the depth here by adding a tiny splash of soy sauce, or miso paste mixed with a little water, or a little veggie stock bouillon paste.

Feel free to sub-French Green Lentils or Split Red lentils

This can be made ahead and will keep up to 4 days in the fridge.

Roasted Eggplant With Vegetables - Vegan

 

Roasted Aubergines (Eggplant) 

With Mozzarella & Olive Dressing

Make the most of seasonal aubergines in a veggie dish that is heavy on the Med.-vibes.  Swap out the cheese for a handful of roasted nuts, or go the other way and mix anchovies in the dressing for added umami.

Ingredients:

2 large aubergines, halved lengthwise

5 tablespoons olive oil

2 tablespoons green or black olives

2 tablespoons (25g pkg.) coriander or any soft herb, leaves picked. 

1 small clove garlic, finely chopped

1 small red chili pepper deseeded and finely chopped ( or 1/2 teaspoon     

    chili flakes)

2 thick slices sourdough bread (or white bread, crusts removed)

4 ounce ball (125 g) fresh mozzarella cheese, drained and patted dry

Lime or lemon juice, or vinegar to serve, optional

Directions:

Preheat oven to 375*F.  Score a criss-ross pattern in the cut sides of the Aubergines.  Put in a roasting pan in a single layer, brush with 2 tablespoons of olive oil and season: roast for 25 minutes. 

Meanwhile finely chop the olives and half of the coriander leaves.  Put in a bowl with the garlic and chili.  Stir in 2 tablespoons olive oil, season and set aside.  Tear the bread in one-inch pieces.  Put on baking sheet and drizzle with remaining 1 tablespoon olive oil.  Spread out evenly.

Turn the aubergine so they are cut-side down and return to the oven for 10 minutes, adding the tray of bread to the top shelf till they are golden and the aubergine are tender.  

Divide the aubergine between two plates cut side up, spoon over most of the dressing, then tear over the mozzarella.  Scatter the croutons on top, spoon over the dressing, and sprinkle over the remaining coriander leaves.  Then squeeze over the lime or lemon juice, with a little vinegar if liked.

Vegetarian Lebanese Koosa

 

Vegetarian Lebanese Koosa

Ingredients:

12 Lebanese koosa, about 5-8 inches in length

3/4 cup medium grain rice (substitute long grain)

1 large tomato, seeded and finely chopped

2 scallions, finely sliced

1 medium vidalia or other sweet onion, finely diced

1/4 cup flat leaf parsley leaves, finely chopped

1/4 cup fresh mint leaves, finely chopped

1/4 teaspoon cinnamon

Several grinds Black pepper

1 teaspon kosher salt

For the tomato broth:
6 cloves garlic, peeled and trimmed
1 large yellow onion, quartered
1 48 oz. container tomato juice
1 teaspoon kosher salt
Several grinds black pepper
1 tablespoon tomato paste (optional)
Labneh for serving (optional)

Directions:

First, trim the koosa. Cut the stem end of the koosa low enough to remove any bend in the koosa and to create a flat top. Slice the very tip of the round end off as well.

Hollow out the koosa using a Lebanese koosa corer or zucchini corer, leaving about 1/4-inch perimeter inside the koosa (it's quite hollow; be careful not to make the interior too thick). Don't worry if you poke through a koosa, it can still be used! Discard the cores or save for another use (the Lebanese like to drain the cores and cook them with eggs, ijjeh).

In a medium bowl, rinse the rice and pour off the water. Stir in the tomato, scallions, onion, parsley, and mint. Season with cinnamon, salt, and pepper and stir well.

Fill the koosa with the rice mixture, spooning it into the hollowed squash and gently pushing the filling into the cavity. Be sure to leave at least 1/4-inch headroom with no filling at the top of the koosa, otherwise once the rice cooks and expands it will fall out of the koosa.

Place the stuffed koosa in a large pot, leaning the koosa against one another on an angle. Tuck in the garlic cloves and onion slices. Pour the tomato juice over all, then fill the container with some water and pour that over almost to cover the koosa. Season the broth with salt and pepper

Cover the pot and bring to a boil over medium high heat. Reduce to medium low and simmer for about one hour, or until the koosa is tender.

Transfer the koosa to a serving dish and reduce the sauce a bit to thicken it. You can add tomato paste as well (loosen it with the sauce before adding to the pot). Increase the heat to bring the sauce to a boil, and boil for about 10 minutes, or until the sauce thickens and gains some body. Take care not to scorch the bottom of the pan or to over-reduce the tomato sauce here. Unlike pasta sauce, In the end this sauce is still quite liquid, which is what we want.

Ladle the tomato sauce over the koosa. To serve the koosa, cut the top side open lengthwise and spoon the sauce over. A dollop of labneh is delicious served on top!

Apple Kale Salad With Miso Mustard Dressing & Toasted Almonds

Apple Kale Salad With Miso Mustard 

Dressing & Toasted Almonds This apple kale salad is filled with so much veggie goodness. Fine cuts of kale, parsnips, celery, apples, and chives combine for perfection in every bite! The flavourful miso mustard dressing features a tiny splash of maple syrup. Ready in 30 minutes!
Ingredients:
Miso Mustard Dressing

1 teaspoon light miso
2 teaspoons grainy mustard
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 ½ tablespoons lemon juice
1 teaspoon apple cider vinegar
sea salt and ground black pepper to taste
⅓ cup + 1 tablespoon olive oil
Kale Apple Salad

1 bunch Lacinato kale, stems removed and finely sliced (about 4 cups of chopped and packed kale)
sea salt and ground black pepper, to taste
1 large apple, cored and finely sliced into matchsticks (I like Honeycrisp here)
1 medium parsnip, peeled and finely sliced
1 stick celery, finely sliced
⅓ cup chopped chives
⅓ cup sliced almonds, toasted

Directions:
Make the miso mustard dressing. 

In a medium bowl, combine the miso, grainy mustard, Dijon mustard, maple syrup, lemon juice, apple cider vinegar, salt, and pepper. Whisk these ingredients until thoroughly mixed. You might need to go in with the back of a spoon to mash up the miso and mix it in.

Slowly drizzle the olive oil into the bowl while vigorously whisking to completely emulsify the dressing. Once you've added all of the olive oil, give it a final whisk. Taste the dressing and adjust the seasoning if necessary. Set aside.

Add the finely sliced kale to a large bowl. Season the kale with salt and pepper and add 2 tablespoons of dressing to the bowl. Go in with clean hands and massage the dressing/seasoning into the kale for about a minute, or until the kale has softened slightly.

To the kale, add the sliced apple, parsnip, celery, chives, and remaining miso mustard dressing. Season with a bit more salt and pepper and toss the apple kale salad until all the components are evenly combined.
Lightly chop the toasted almond slices, and then garnish the top of the salad with them. Serve immediately.
Notes:

Some time saving options for this recipe: seek out pre-chopped kale at the grocery store and if you have a mandoline slicer, use that for the apple, parsnip, and celery.

If you have a small bulb of fennel on hand, shaving it up into this salad would compliment all of the other flavours nicely.
If your celery comes with the beautiful inner leaves, they are a nice addition to this salad.

Some crumbled, soft-style vegan cheese (like this one) would be great on the top of this!

Mushroom - Barley Soup

Mushroom - Barley Soup   Moosewood

Ingredients:

1/2 cup raw pearled barley

6 1/2 cups stock or water

1/2 to 1 teaspoon salt

3 to 4 tablespoons tamari

3 to 4 tablespoons dry sherry 

3 tablespoons butter

2 cloves minced garlic 

1 heaping cup chopped onion

1 pound fresh mushrooms sliced

freshly ground black pepper

Directions:

Cook the barley in 1 1/4 cups of the stock or water until tender.  Cook it right in the soup kettle.  Add the remaining stock or water, tamari and sherry.

Saute the onions and garlic in butter.  When they soften, add mushrooms and 1/2 teaspoon salt.  When all is tender, add the barley making sure to include the liquid the vegetables expressed while cooking.

Give it a generous grinding of black pepper and simmer up to 20 minutes, covered over the lowest possible heat.  Taste to correct seasonings. 

Polenta Cous Cous ~ Vegetarian

Polenta Cous Cous

This vibrant dish brings together influences from the north and south of Italy.   Cous cous might not be the first food that comes to mind when one thinks of Italy, but these delightful minuscule pearls of crushed durum wheat are a staple of Sicilian cuisine, introduced to the island during the Arab rule. Though their reign lasted from 837 to 902 AD, their influences permanently impacted the cuisine, with couscous being just one of the preparations that have withstood the millennium that has elapsed since the Arab's departure.

This recipe couples the southern staple with corn flour, the basis of polenta, the velvety, hearty darling of the north. Corn and Veggie Cous Cous

Ingredients:
14 oz. corn couscous
9 oz. turnip florets
9 oz. cleaned broccoli
4 oz. cleaned turnip tops
1 fennel
1 purple carrot
1 yellow carrot
1 orange carrot
fresh coriander
extra-virgin olive oil
salt

Directions:
Boil 2 cups water 1 Tbsp. extra-virgin olive oil and a pinch of salt.
Remove from the stove, add the couscous, let rest for 5 minutes, then spread it evenly on a tray with a fork.

Clean the vegetables, cut into 3” cubes and blanch in salted water.   Add the fennel and carrots,
then after 4 minutes the purple cauliflower and
after 1 minute, the broccoli.
Cook for 3 more minutes, then add the turnip tops.
Drain everything after 1 minute.

Flavor the veggies in a pan with 5-6 Tbsp. extra-virgin olive oil for 3-4 minutes, salt to taste.

Heat (do not fry), 6-7 Tbsp. extra-virgin olive oil with 3-4 freshly cut coriander sprigs.

Put the couscous on a serving dish, evenly sprinkle the veggies, season with the coriander-flavored oil, and add salt flakes to taste. Serve at once.  Serves 4

To easily remove polenta residue from the pan when you’re finished, fill it up with water and place it on the stove. Boiling will melt the crust off the bottom.

Coconut Cauliflower Bites With Creamy Honey Mustard Yogurt Sauce, Vegan

Coconut Cauliflower Bites With

Creamy Honey Mustard Yogurt Sauce

Ingredients:

For the Coconut Cauliflower bites: 

1 medium (or half) cauliflower head, leafy parts 

   trimmed, and cut into bite size florets.

1 14 oz. can unsweetened coconut milk

1 cup unsweetened coconut flakes

1 cup Panko breadcrumbs

1/2 cup all-purpose flour

1 tsp salt

1/2 tsp freshly ground black pepper

2 eggs lightly beaten with 1 Tbsp water

Creamy Honey Mustard Dipping Sauce:

1/2 cup plain Greek yogurt

2 Tbsp yellow or Dijon mustard

2 Tbsp honey

1 Tbsp juice from a fresh lemon

salt and pepper to taste

Directions:
For the Coconut Cauliflower bites:
Add your cauliflower florets into a medium glass bowl or ziplock bag and pour in the coconut milk (reserving any cream that has formed in the can for another use). Toss and set aside to marinate for two hours, tossing every 30 minutes or so to get any pieces not submerged mixed in.

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

In either a high speed blender or food processor, pulse the coconut flakes until ground into small crumbs. Transfer to a shallow bowl and add in the panko breadcrumbs. Toss to combine and set aside.

In another shallow bowl, toss together the flour, salt, and a dash of pepper. Set aside.

In a third shallow bowl, add the beaten egg.

Remove the cauliflower florets from the coconut milk and dip into the flour mixture to thoroughly coat. Next, dip into the egg mixture to thoroughly coat and then dip into the breadcrumb mixture to coat. Place coated cauliflower pieces onto your prepared baking sheet, making sure to leave a little space between each floret, and repeat the dipping steps with the remaining florets.

Bake for 30 minutes or until starting to brown all over, tossing halfway through. Serve warm with the Creamy Honey Mustard dipping sauce.

Creamy Honey Mustard Dipping Sauce:

Whisk together the yogurt, mustard, honey, and lemon juice. Taste and season with salt and pepper.

Tofu Parmigiana

                                             

Tofu Parmigiana

Instead of chicken or veal, seared slabs of tofu are baked under a blanket of garlicky tomato sauce and two cheeses for a memorable vegetarian parmigiana. If a guest does not eat rennet-based cheeses (most vegetarians are fine with them) use a Parmesan-style cheese made with vegetable rennet. This recipe yields more tomato sauce then you will need, but it freezes well.

TOMATO SAUCE
2 cans (each 798 mL) Italian plum tomatoes
1/4 cup (60 mL) extra virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
2 sprigs basil
Salt and freshly ground pepper
Sugar to taste
3 blocks (each 455 g) firm tofu, drained
Salt and freshly ground pepper to taste
3 tbsp (45 mL) canola oil, divided
1/3 cup (80 mL) chopped basil
1/2 lb (225 g) mozzarella, coarsely grated
1/2 cup (125 mL) finely grated Parmesan
Chili flakes for serving

Directions:

Empty tomato cans into a large mixing bowl. Remove and discard any bits of skin and unripe tomato. Gently crush tomatoes with your hands. Set aside.

In a large pot, heat oil over medium heat. Add onions. Cook, stirring, until soft , about 5 minutes. Add garlic. Cook 1 minute. Stir in tomatoes and basil. Raise heat to high. When it starts to bubble, lower heat to maintain gentle simmer. Cook, stirring occasionally, until sauce is thick and delicious, about 30 minutes. Remove and discard basil. Season with salt and pepper. If it’s too tart, add just enough sugar for balance. (Cooled sauce will keep, covered and refrigerated, for up to 1 week.)

Line a baking sheet with a double layer of paper towel. Cut each block of tofu lengthwise into 4 even steaks. Place tofu steaks on baking sheet. Cover with a double layer of paper towel. Place another baking sheet on top and weigh it down with heavy objects for 10 minutes. Remove paper towel and season both sides of tofu with salt and pepper.

In a large nonstick frying pan, heat 2 tbsp (30 mL) oil over medium-high heat. Add half the tofu and cook until golden and crisp, 5 to 6 minutes per side. Drain on paper towel. Add remaining 1 tbsp (15 mL) oil to pan and cook remaining tofu.

Preheat oven to 400°F (200°C).

Spread 1/2 cup (125 mL) tomato sauce in bottom of a 7 x 11-inch (18 x 28-cm) baking dish. Arrange half of tofu in dish. Top with 1/2 cup (125 mL) tomato sauce and sprinkle with half of chopped basil, mozzarella and Parmesan. Make another layer with remaining tofu, 1 cup (250 mL) tomato sauce, remaining basil and cheeses. (Save remaining sauce for another use.)

Bake on middle rack until hot and bubbling, about 25 minutes. Serve with chili flakes.    Serves 6

Grilled Corn Quesadillas

Grilled Corn Quesadillas

Vegetarian

Ingredients:

2 ears fresh corn
1/2 cup chopped red pepper
3 chopped green onions
2 tablespoons chopped cilantro
Juice from 1 lime
1/2 teaspoon salt
1/4 teaspoon chili powder
6 (8-inch) flour tortillas
2 cups shredded Monterey Jack cheese

Directions:

Heat a grill to medium-high heat. Shuck and clean the corn and grill the corn until it is charred. Let cool, then cut the kernels from the cobs.
In a bowl, combine the corn, bell pepper, green onions, cilantro, lime juice, salt and chili powder. 

Heat a large skillet over medium heat. Spray with nonstick cooking spray and lay one of the tortillas in the skillet. Add one-sixth of the cheese to half of the tortilla and then top the cheese with one-sixth of the corn mixture. Fold the tortilla over. 

Cook until browned on the bottom, then flip over to brown the other side and finish melting the cheese. Remove from the skillet and cut into wedges.

Repeat with the remaining tortillas, cheese, and filling.

Instant Pot Frijoles ~ Red Beans

Instant Pot Frijoles ~ Red Beans

Ingredients:

1 pound Pinto Beans rinsed and drained

5 cups Fresh Water

2 Tablespoon Extra Virgin Olive Oil

1 teaspoon Ground Coriander

1 cup Yellow/Brown Onion diced

5 cloves Fresh Garlic minced

6 oz Fire Roasted Green Chiles drained or

OR  2 Serrano Chile or Jalapeno diced

4 teaspoons Sea Salt

1 teaspoon Ground Cumin

1/2 teaspoon Chipotle Chili Powder

1 Tablespoon White Vinegar

1 Tablespoon True Lime (Lime, Garlic + Cilantro Seasoning)

OR  2 Fresh Limes juiced

1/2 teaspoon Ground Coriander

1/2 cup Fresh Cilantro Leaves chopped

Directions:

Wash and drain beans and pick out any rocks.

Turn Pressure Cooker to Sauté mode and allow pot to heat.

Add the oil.  Toss in the onion, garlic, coriander seeds and fresh pepper.  Sauté for two minutes.

Dump in the beans, water and diced green chile (if fresh wasn't used).

Lock the lid in place and close the Pressure Valve.  Cook at High Pressure and set time for 45 minutes.  When Beep is heard, wait 15 minutes and then release the rest of the pressure.

Add salt, cumin, True Lime (or ground coriander and lime juice), chipotle chile and vinegar.

Using an Immersion Blender, smash the beans to the desired texture.

Press Sauté and simmer, for a thicker consistency.

Serve with fresh cilantro leaves on top.

Notes

Beans thicken as they cool.

True Lime, Cilantro, Garlic is best for this recipe
* NoteBeans thicken as they cool.

True Lime, Cilantro, Garlic is best for this recipe

Black Rice Bowl With Bok Choy

Ingredients:
2 cups black glutinous (sticky) rice, or another 

   whole grain rice (soaked in cold water for 1 hour, if

   possible. 

2 tablespoons vegetable oil
4 ounces shiitake mushrooms, thickly sliced (about 3 

   cups)
Salt
3 dried red Chinese peppers or 3 dried chiles de árbol
2 teaspoons minced ginger
1 teaspoon minced garlic
1 tablespoon soy sauce
Pinch of sugar (optional)
2 pounds bok choy or other sturdy Asian greens, 

   such as gai lan or mizuna, leaves cut crosswise into

   2-inch pieces, ribs cut into 1/2-inch pieces (about 8 

   cups)
1 teaspoon toasted sesame oil
¼ cup thinly sliced scallions
Directions:

Cook the rice: Rinse rice well and drain. Put rice in a 2-quart saucepan and cover with 3 1/2 cups water. Bring to a boil over high heat, then turn heat to low. Cover and cook for 30 minutes. Turn off heat and let the rice sit, covered, for 15 minutes, to continue steaming off heat.

1. As rice rests, cook the mushrooms: Put 1 tablespoon oil in a wide wok or heavy, deep-sided skillet, and place over medium-high heat. When oil shimmers, add mushrooms, sprinkle with a little salt and stir-fry for about 1 minute, letting mushrooms brown a bit. Remove mushrooms from pan and set aside.
2. Add remaining 1 tablespoon oil to the pan. When oil is hot, add peppers, ginger and garlic, and let them sizzle for 30 seconds or so, without browning. Add soy sauce, sugar (if using) and 1/2 cup water and turn heat to high.
3. Add greens and stir-fry, mixing well and allowing greens to wilt. The greens should be done in about 2 minutes, but still firm and bright. Add reserved mushrooms and toss to incorporate. Drizzle with sesame oil and turn off heat.
4. Mound a cup of rice in each serving bowl. Surround rice with the greens mixture and sprinkle with scallions.

Double Broccoli Quinoa

Double Broccoli Quinoa

Ingredients:
3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup coconut milk, heavy cream, or cashew cream
Optional toppings: slivered basil, fire oil (optional)**, sliced avocado
crumbled feta or goat cheese

• 
  

Directions:

Heat the quinoa and set aside.

Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto, puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pesto a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.
NOTES
Serves 4 - 6.
*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside. 
**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using.

Moroccan Sweet Potatoes

Moroccan Sweet Potatoes

This is a 5* recipe and rated company worth.

Ingredients:
4 medium sweet potatoes
1 cup dried brown or pardon lentils, rinsed
1 tablespoon olive oil
1 teaspoon cumin seeds
1 small yellow or white onion sliced
3 cloves garlic, finely minced
2 tomatoes chopped 
    or 1-14.5 can diced tomatoes, drained
1 tablespoon finely grated or mined fresh ginger 
   or 1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon sweet paprika
1 tablespoon horissa paste
   or 1 teaspoon ground chili powder
1/2 teaspoon salt
4 cups finely packed baby spinach
Water as needed
2 teaspoons pomegranate molasses (optional)
1/2 cup Lemon Tahini Dressing

Lemon Tahini Dressing
1/4 cup warm water
1/4 cup tahini
1 clove garlic, minced or grated
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon agave nectar or maple syrup
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions:
Preheat oven to 400*F and line a baking sheet with aluminum foil or parchment paper.  Put the potatoes on the baking sheet and prick several times with a fork.  Bake 45 to 60 minutes until fork tender.

Meanwhile, cook the lentils according to the package instructions.  Drain well.

Heat the oil in a large skillet over medium heat.  Add the cumin and cook stirring constantly, for 1 to 2 minutes, until the seeds start to pop.  Add the onions and cook, stirring occasionally for 5 to 7 minutes, until tender and translucent.  Add the garlic and tomatoes and cook stirring frequently for 1 to 2 minutes, until the garlic is fragrant.

Decrease the heat to low and stir in the lentils, ginger, cinnamon, paprika, harissa, and salt, then stir in the spinach.  Cook, stirring frequently until the spinach is wilted, adding water by the 1/4 cup if needed to prevent sticking.  Stir in the pomegranate molasses or maple syrup.  Taste and adjust seasonings if needed.

Make the everyday Lemon Tahini Everyday Dressing:  
Combine all the ingredients in a small bowl or measuring cup and whisk until evenly blended.  If the dressing is thicker than you like, whisk in water by the tablespoonful to achieve the consistency.  Or add several more dollops of tahini to get the sauce to come together.  Store in an airtight container in refrigerator for up to 1 week.