Category: mains

baked crispy potatoes with arugula salad

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broiled potatoes

with arugula salad

and dressing on top

source, 6 servings

8 medium potatoes, sliced thin; olive oil, 1/2 c follow your heart vegan parm+1 t kosher salt+1/2 t pepper+1 T cornstarch; 6 c arugula; dressing: 1/2 c tarragon white wine vinegar+1/4 c olive oil

alternate potatoes, drizzle of olive oil, & cheese in oiled cast-iron pan, 4 layers each, reserving some cheese; 375 F, 35 minutes covered with foil, gently compress top; 35 minutes uncovered, compress top; broil; serve with greens, dressing, remaining cheese

summer’s smoky pinto beans

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beans in a quart jar

dried chili, coriander

picked in midsummer

6 servings

1 quart dried beans, 1 T dried coriander seeds, 3 dried chilis, 1 bay leaf, 2 t kosher salt, 1 T smoked paprika, 1 T balsamic vinegar, 2 T maple syrup

make sachet with coriander+chilis+bay leaf; simmer beans in 2 inches water & sachet until tender; remove sachet, add rest, cook down

3 sisters chili

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serve with sea salt, a

sliced chili from the garden,

bread & vegan cheese

source, 6 servings

1 lb mixed beans soaked overnight in 2-inches water+1/2 t salt; 1 halved onion, 1 chopped onion, 1 bay leaf, 2 T olive oil, 4 t minced garlic, 1 can diced tomatoes, 1 tiny can tomato paste, 1 c frozen corn, 2 c cubed butternut squash, 2 T chili powder, 1 t cumin, 1 t sugar, 1 t salt, cilantro

simmer beans+liquid, halved onion, bay leaf, 2 t garlic 30 minutes; cook chopped onion, oil, salt, sugar, chili powder, cumin, 2 t garlic 5 minutes, add tomatoes & paste, cook 5 minutes, add squash; add squash mixture to beans, simmer until done, add corn, heat through; top with cilantro

crispy tofu with corn & tomatoes

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in winter, frozen

or canned corn, along with canned

tomatoes will work

source, 2 servings

1 lb extra firm tofu, pressed, cubed, floured; corn from 5 ears, 2 c halved small tomatoes, 1 sliced jalapeño, 2 T olive oil, kosher salt & pepper, 1 T cumin, basil; 1 sliced red onion+zest & juice of 1 lime+kosher salt, rested 30 minutes

fry tofu in oil, cumin, salt & pepper on both sides; add corn, tomatoes, jalapeño, cook until browning; remove from heat, top with onion, basil

late summer one-pot kasha & bowties

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basil & parsley

from the garden along with

3 baby shallots

4 servings, 550 calories

zest & juice of 1 lemon, 2 T olive oil, 1 T smoked paprika, 1 T miso, 1/4 c chopped basil & parsley, 1 c kasha, 2 c bowties, 3 sliced shallots, 8 c hot water

cook oil, paprika, shallot, miso 3 minutes; add kasha, cook 1 minute; add water, low boil, covered, 20 minutes, stirring occasionally; add pasta, low boil, covered, 10 minutes, stirring occasionally; add lemon juice, stand 10 minutes; add zest & herbs, serve with chipotle tabasco

roasted potato & tomato salad

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coriander seeds

drying on the counter for

winter soups and stews

source, 4 servings

2 lbs small potatoes+8 tomatoes+olive oil+s&p; 1 sliced red onion, soaked in cold water, drained; dressing: 1 T bbq sauce+1 T maple syrup+zest&juice of 1 lemon+1 T mustard+1 t smoked paprika+1/2 t onion powder; herbs

roast potatoes, tomatoes, olive oil, s&p, 425 F, until potatoes are crispy, slice if needed; combine dressing ingredients; add to cooled potatoes & their liquid, onions; top with herbs

tomato paella

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cool september nights

make tomatoes fall off and

need to come inside

source, previous version, 4 servings

4 wedged tomatoes, 3 c hot water, s&p, olive oil, 1 sliced onion, 1 smashed clove garlic, tiny can tomato paste, pinch saffron, 1 T smoked paprika, 2 c rice, parsley

heat onion, garlic, s&p, spices, olive oil in oven-safe pan, cook 3 minutes; add tomato paste & rice, cook 1 minute; add water, arrange tomatoes on top, drizzle with more olive oil, s&p; 450 F, 15 minutes or until al dente; stand 5 minutes, brown bottom on stove, top with parsley