Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice

Ingredients

Spicy Thai Peanut Sauce
  • ½ cup creamy peanut butter
  • ¼ cup reduced-sodium tamari or soy sauce
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, pressed
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons water
Roasted vegetables
  • 2 sweet potatoes, peeled and sliced into 1 inch long, ½ inch wide chunks
  • 1 red bell pepper, cored, deseeded, and sliced into bite-sized strips
  • about 2 tablespoons coconut oil (or olive oil)
  • ¼ teaspoon cumin powder
  • Sea salt, to taste
Rice and garnishes
  • 1 ¼ cup jasmine brown rice (or any variety of long-grain brown rice)
  • 2 to 3 green onions/chives, sliced into thin rounds (green and white parts)
  • Handful cilantro, torn
  • Handful peanuts, crushed
  • Sriracha/rooster sauce on the side (optional)
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Tomato Panzanella

Ingredients

  • 1/2 loaf sourdough bread, preferably stale (about 1 lb)
  • 2 large cloves garlic
  • 6 anchovy filets
  • 3 c. basil
  • 1/2 c. olive oil, plus more for serving
  • 2 tbsp. sherry vinegar
  • Kosher salt
  • Pepper
  • 2 lb. heirloom tomatoes (in various colors and sizes)
  • 4 tbsp. unsalted butter

Breaded, Fried, Softly Spiced Tofu

Ingredients

  • 1 (16 ounce) package extra-firm tofu, drained and pressed
  • 2 cups vegetable broth
  • 3 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sage
  • 1/2 teaspoon cayenne pepper

Tofu Scramble

Ingredients

  • 2 14-ounce blocks extra-firm tofu
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 1 small green bell pepper, finely chopped
  • 1 small red bell pepper, finely chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons ground turmeric
  • 1 15-ounce can black beans, rinsed, drained
  • 1/4 cup coarsely chopped fresh cilantro
  • Kosher salt, freshly ground pepper
  • 4-6 whole wheat tortillas, warmed
  • Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)

Vegetable Tagine

Ingredients

  • 2 Tbs. olive oil
  • 4 shallots, chopped
  • 2 cloves garlic, minced
  • 1 1-inch piece peeled fresh gingerroot, minced
  • 1 stalk celery, chopped
  • 1 3-inch cinnamon stick
  • 1 1/2 tsp. ground coriander
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1/8 tsp. cayenne pepper or to taste
  • 1 32-oz. can crushed or diced tomatoes
  • 1 large carrot, peeled and cut into chunks (1 cup)
  • 1/3 lb. green beans, ends trimmed (2 cups)
  • 1 small butternut squash or sweet potato, peeled and cut into chunks (3 1/2 cups)
  • 1/2 head cauliflower, cut into florets (3 cups)
  • 1/2 fennel bulb, trimmed and cut into chunks (2 cups)
  • 1/4 tsp. crushed saffron
  • 1 cup cooked or canned chickpeas (rinsed if canned)
  • 1/2 cup pitted kalamata olives
  • 1/2 cup halved pitted prunes
  • 3 Tbs. chopped fresh parsley

Sweet And Sour Aubergines

Ingredients

  • 1 tsp salt
  • 8 baby aubergines, quartered lengthways
  • 3 tbsp gram (chickpea) flour
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tbsp finely grated fresh ginger
  • 2 cloves of garlic, crushed
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • Handful of fresh coriander leaves, chopped
  • 3 tbsp coconut or vegetable oil
  • Juice of 1/2 a lemon
  • 3 tsp brown sugar

Cauliflower-Cashew Soup with Crispy Buckwheat

Ingredients

  • ½ cup olive oil, divided
  • 4 large shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 bay leaves
  • 2 teaspoons fresh thyme leaves
  • Kosher salt
  • ½ cup dry white wine
  • 1 large head of cauliflower, cored, cut into small florets, stem chopped, divided
  • ¼ teaspoon cayenne pepper
  • ¾ cup plus 2 Tbsp. cashews
  • 6 cups (or more) vegetable stock, preferably homemade
  • Freshly ground black pepper
  • 2 tablespoons buckwheat groats
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon paprika