Category: mains

corn & israeli couscous

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corn from the roadside

stand means someone else worried

about the raccoons

source, 4 servings

1 c israeli couscous, 3 c water, kernels from 3 ears corn, 1 stick vegan butter, s&p, red pepper flakes, 1/2 sliced onion, 2 sliced leeks, 2 T minced garlic; toppings: scallions, basil, vegan parm, more s&p, more red pepper flakes

sauté corn, 4 T butter, spices, until softening; remove half & blend with rest of butter, more spices; to half in pot add more spices & all but water, cook 2 minutes; add water, cook until couscous is done; add blended corn; serve with toppings

grilled corn & cheese waffles

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the kernels are for

the humans & the cobs are

for all the chickens

11 4-inch waffles, 180 calories

1.5 c grilled corn, 4 eggs, 1 c masa harina, 1 c white whole wheat flour, 2 t powder, 1 t sea salt, 8 oz cubed vegan mozzarella, 1 1/4 c silk whole next milk

mix, cook 1/4 c batter on greased nonstick iron

cheesy tomato & pepper sourdough skillet bread

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the adolescent

coyote grins with the same

smile as the dog

8 servings, 260 calories

1 c wheat chef, 3 eggs, 1 c masa harina, 1 t sea salt, 2.5 oz grated vegan parm, 2 t powder, 2 T sugar, 1 c white whole wheat flour, 1 c silk whole next milk; toppings: 1/2 c tomato halves, 1/4 c pepper halves, herbs, more parm

mix, place in parchment-lined cast-iron pan, add toppings, 450 F, 35 minutes

potatoes & persillade

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potato galette

can be flipped piecemeal instead

of turning it out

source, 4 servings

6 thinly sliced potatoes, olive oil, s&p, nutmeg, rosemary; persillade: 1 t tarragon+1/4 c parsley+2 t minced garlic+1 T lemon juice+salt

heat oil, rosemary, s&p, nutmeg; arrange potatoes in 2 layers, top with more oil/spices/herbs; cover & brown on both sides; top with persillade

tomato & olive israeli couscous

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roasting tomatoes

revives the ones that have been

on the countertop

source, 4 servings

4 c halved small tomatoes+3 cloves garlic+olive oil+salt; 2 1/4 c israeli couscous cooked in 2 3/4 c broth; dressing: 1/4 c olive oil+1/4 c warm water+1 T lemon juice+s&p; 1/2 c halved kalamata olives+parsley/tarragon/mint/s&p

roast tomatoes until shriveled; remove garlic+1/2 c tomatoes & blend into dressing; add remaining tomatoes to olives; serve veggies over couscous & top with dressing+more herbs

peas & parmesan dutch baby

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shelling peas in the

morning sun before it storms

in the afternoon

4 servings, 200 calories

4 eggs, 1 c peas, 1 sliced green tomato, chives+dill, 1 oz sliced vegan mozzarella, 1/4 c grated vegan parm, 1/2 c flour, 1/3 c silk whole next milk, s&p, 1 t dijon

mix, pour into parchment-lined cast-iron pan, 425 F, 30 minutes; broil; toppings: herbs/balsamic glaze/sriracha

pupusas

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like tortillas but

easier to make & the

filling’s included

source, 8 servings, 250 calories

2 c masa harina+1.5 c water+1 t sea salt; 12 oz vegan mozzarella in 8 pieces, slaw

surround cheese with flattened disks of dough; gently press & brown both sides in lightly-oiled nonstick pan; serve with slaw