Category: mains

grilled tostadas

haikuvegLeave a comment

toast the tortillas

on the grill while the veggies

are still blackening

rice source, veggies source; 4 servings

8 corn tortillas, 1 halved onion, 3 halved peppers; rice: 1 c rice, 1.5 c water, 1 T olive oil, 1 T vegan butter, 1 bunch cilantro, 1 jalapeño, 1 persian dried lime, juice of 1 lime, 2 T onion powder, 1 t kosher salt; beans: 1 lb black beans, 1 t soda, 1 t kosher salt, 1 persian dried lime, 1/4 c maple syrup, 3 T lime juice; cumin salt: juice & zest of 1 lime+1 t cumin+1 t kosher salt

rice: heat oil, butter, salt, cilantro stems, dried lime, onion powder, cook 1 minute, add rice, cook 1 minute; add water, simmer until done; add jalapeño, cilantro leaves, lime juice; beans: soak beans+salt+soda overnight in 2-inches water; add dried lime, cook down, add syrup, lime juice; veggies: grill until blackening on both sides, adding cumin salt on each side; serve rice on grilled tortillas, topped with beans, veggies

grilled lettuce flowers & corn salad

haikuvegLeave a comment

bitter lettuce stalks

taste like asparagus when

cooked on a hot grill

1 serving

2 ears corn, 1 shallot, 2 halved tomatoes, 3 big lettuce stalks and/or leaves, 1 thick slice vegan feta, 2 lemons, kosher salt, balsamic glaze, mustard

grill veggies, cheese, lemon until brown, sprinkling with salt & squeezing with lemon as it browns; cut corn from cob, assemble, top with balsamic, mustard

toast with simple hummus & baby greens pesto

haikuvegLeave a comment

when thinning onions,

carrots, & beets, bring the greens

inside for pesto

2 servings

4 pieces toasted ezikiel bread; hummus: 1.5 c cooked (not canned) chickpeas, 1 t kosher salt, juice & zest of 2 lemons, 1 c aquafaba, 2 t chipotle chili powder, 1/2 t black pepper; pesto: 3 c greens, zest & juice of 2 lemons, 1 shallot, 1 clove garlic, 1 t kosher salt, 1/4 c raw cashews, 2 T aquafaba

hummus & pesto: food processor, adding aquafaba as needed; serve on toast, top with tomatoes & balsamic reduction

chickpea pasta with parsley & lemon

haikuvegLeave a comment

fry the garlic &

onion & spices until

brown & then sauté

source, 4 servings

8 oz pasta, cooked; 2 c lightly-salted & cooked chickpeas+2 c liquid, half mashed; 1 T rosemary, 2 c italian parsley, 2 cloves garlic, 1 sliced onion, s&p & red pepper flakes, olive oil, vegan parm, zest & juice of 1 lemon

fry onion, garlic, rosemary, spices, oil 2 minutes; cook 10 minutes, add mashed chickpeas & liquid, cook down; add pasta, parsley, lemon, more olive oil; top with more red pepper flakes, vegan parm

grilled veggie chickpea frittata

haikuvegLeave a comment

halve the lemon and

use the tongs to squeeze it on

the veggies when flipped

4 servings, 225 calories

1 sweet potato, 6 small tomatoes, 2 kale leaves, 4 broccoli leaves, 2 shallots, 2 leeks, 1 lemon; 1.5 c chickpea flour+1.5 c water+s&p; toppings: olive oil, s&p, nutritional yeast, cilantro, basil, parsley

halve potato, leeks, shallots; grill veggies until blackening, squeezing with lemon; wedge sweet potato; pour chickpea mixture into parchment-lined cast-iron pan, arrange veggies in pan, add toppings; 375 F, 45 minutes

sourdough grilled pizza

haikuvegLeave a comment

oil the dough well

on both sides and then cook it

well on both sides too

2 servings

dough: 1 c wheat chef, 2 – 2.5 c flour, 1 t kosher salt, 1 t yeast, 1 T olive oil, 1/2 c water wrist temp; toppings: marinara+vegan mozz+basil+s&p; arugula+vegan parm+small white beans+pepperoncini

knead dough 5 minutes; rise, covered, room temperature, until doubled; form 2 balls; chill, covered, 2+ hours; stand room temperature 30 minutes; shape into rounds, oil both sides well with more oil; grill on 1 side, cover down, 3-5 minutes until grill marks form; flip, add toppings except basil, s&p; grill, cover down, 3-5 minutes until cheese melts; add basil, s&p

wheel pasta with tomatoes & white beans

haikuvegLeave a comment

a black-throated blue

warbler eats seed from the ground

the next day he’s gone

source, 3 servings

8 oz wheel pasta, cooked al dente; 1 chopped onion, 2 t minced garlic, 1 can diced tomatoes & juice, 1 can small white beans, rinsed; 2 t sugar, s&p, 2 T basil, 3 T olive oil

heat onion, garlic, s&p in oil, cook until browning; add tomatoes, sugar, simmer 20 minutes, mashing some & adding pasta water; add beans, basil, remove from heat, add pasta, stand 5 minutes

baba ghanouj

haikuvegLeave a comment

use small eggplants to

maximize the ratio

of burned outer skin

4 small eggplants, halved, grilled until black on both sides; 1/2 c tahini, 1/4 c-1 c lemon juice, 1 t smoked paprika, pinch sea salt, 1 t minced garlic; garnishes: smoked paprika, lemon juice, parsley, olive oil

immersion blender, adding lemon as needed; top with garnishes

charred eggplant & crusty bread

haikuvegLeave a comment

without oranges

and jam to eat, oriels

eat hummingbird food

4 servings

2 large eggplants, halved lengthwise, olive oil, sea salt; toppings: balsamic vinegar, chipotle tabasco, lemon juice, herbs

grill eggplants topped with oil & salt, with hickory grilling chips, until black on both sides & falling apart; divide into bowls, add toppings, serve with bread

stuffed flatbread

haikuvegLeave a comment

white throated sparrows

say “old peabody;” their heads

come in two colors

source, 6 servings

dough: 1 packet yeast+1 t honey+2 c warm water, 2 c white whole wheat flour, 3/4 c plain yogurt, 1 T olive oil, pinch salt, 3 c white flour; filling: 1 c feta, crumbled+2 T oregano leaves+1/2 c basil blended with 1 t minced garlic, s&p, 1 T olive oil

stand yeast mixture 5 minutes, knead in rest; rise 1.5 hours; form 6 disks on floured wax paper, fill and pinch closed, brush with olive oil, rest 30 minutes; bake seam side down on oiled parchment on a cookie sheet, 400 F, 25 minutes