Category: mains

crispy tofu & plantain bowls

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wrap the tofu in

paper towel and press it

with something heavy

previous version, 4 servings

1.5 c rice cooked in 1 c water, 1 can coconut milk, pinch salt, 1 t minced garlic; 2 lbs tofu, pressed, sliced; 1 plantain, sliced; cornstarch, salt, canola oil; glaze: zest & juice of 1 lime, 1/2 c maple syrup, 1 T tamari, 1 T corn starch, canola oil; toppings: mango, avocado, kimchi, cilantro, green onion, mango coconut pepper sauce

toss tofu & plantain in cornstarch & salt; heat oil to shimmering, fry until crispy; remove from pan, deglaze with glaze ingredients, adding oil if needed; divide glaze between tofu and mango; assemble with toppings

lentil & eggplant stew

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the soft mud under

the new snow shows itself on

the dog’s feet inside

source, 4 servings

2 eggplant, chopped, roasted with olive oil, kosher salt & pepper, coriander, 400 F until charred; 2 c mirepoix, olive oil, kosher salt & pepper, 1 T minced garlic, 2 T tomato paste, 1 c lentils, 1/2 c small pasta, 5 c broth, zest & juice of 1 lemon

cook mirepoix, oil, salt & pepper until soft; add garlic, tomato, cook 2 minutes; add lentils, broth, cook until lentils are done; add pasta, cook until done; add lemon; top with eggplant

enchiladas with pumpkin sauce

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char the veggies in

the cast-iron pan and then

use it for baking

source, 6 servings

2 T olive oil, 2 onions & 1 pepper, sliced; 4 T minced garlic, kosher salt & pepper, cumin, chili powder, hot sauce, 1 can fire roasted tomatoes, 1/4 c sour cream, 2 c shredded cheese, 2 cans black beans, rinsed & drained; 1 c pumpkin, 8 6-inch flour tortillas, warm; cilantro

heat oil, spices, hot sauce, onion & pepper on stove until partly charred; puree half of charred veggies with tomatoes, pumpkin, sour cream; add beans, half of cheese to remaining veggies; pour half of sauce in oiled cast-iron pan; roll beans in tortillas and arrange in pan, add rest of sauce, cheese; 425 F, 10 minutes; broil; top with cilantro

thin crust pizza

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chill dough overnight

then leave at room temperature

for a few hours

source, 2 servings

dough: 2.5 c flour, 1 t kosher salt, 3/4 t yeast, 1 t olive oil, scant c warm water; sauce: canned tomatoes blended with kosher salt, olive oil; toppings: basil, olive oil, kosher salt, red pepper flakes, miyokos fresh vegan mozzarella

knead dough 3 minutes, rest 15 minutes, knead 3 minutes, chill overnight, bring to room temperature; form 2 rounds, add sauce, toppings; bake singly on preheated stone, 500 F, 5-10 minutes or until browning

maple pinto beans

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when asked why dried beans

are worth the effort, smile

and nod knowingly

10 servings

2 lbs dried pinto beans, soaked overnight in 2 inches water, 2 T kosher salt, 2 t soda; 4 bay leaves, 1/2 c balsamic, 1/2 c maple syrup, 1/2 c lemon juice, 2 T smoked paprika, 2 T oregano

simmer soaked beans and bay leaves, covered, until tender; add rest, cook 20 minutes, allowing bottom crust to form

couscous cake

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the chipmunks who eat

the fallen-down birdseed have

gone on vacation

source, 6 servings

sauce: 2 peppers, halved; 1 tomato, halved; 1 bulb garlic, top cut off; 1 onion, top cut off; olive oil, kosher salt & pepper, 2 T sherry vinegar, 1 T maple syrup; cake: 2 c israeli couscous, cooked in salted water; kosher salt & pepper, 8 green onions, halved, fried in olive oil until crispy; olive oil, 6 oz spinach, wilted in hot olive oil; 1 c full fat plain yogurt, 1 c shredded mozzarella, 1/2 c grated pecorino, 1/3 c flour, 2 eggs, 2 T minced garlic, 1 T coriander, 1 T basil

sauce: roast veggies with little oil, salt & pepper, on foil, garlic & onion wrapped in foil, 425 F, 40 minutes; blend with rest and more olive oil; cake: combine all but some fried onions, press into hot well-oiled pan, cook 10 minutes, slide onto plate, cook other side 10 minutes, adding oil and shaking pan as needed; top with more pecorino and remaining onions

chili & pickled onions

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black capped chickadees

are the bravest birds on the

autumn bird feeder

source, 4 servings

1 sliced onion + 1 T sugar + 1 T kosher salt + juice of 1 lime; 2 cans beans, drained; 1 can diced tomatoes & liquid, 2 T minced garlic, 1 T chili powder, 1 T oregano, 1 t kosher salt, olive oil, 1 onion, sliced

heat oil, sliced onion, spices, cook 5 minutes; add garlic, cook 1 minute; add beans, tomatoes, simmer 20 minutes; top with pickled onion

lemon ricotta pasta

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reserve 2 cups of

pasta cooking water, though

all might not be used

source, 6 servings

1 lb pasta, cooked in salted water; 1 c ricotta, 1 c grated parm, zest & juice of 2 lemons, kosher salt & pepper, red pepper flakes, basil

heat ricotta, parm, zest & juice, salt, pepper; add pasta water, starting with 1 c; stir; add pasta; top with more parm, red pepper flakes, basil, black pepper

crispy & soft sweet potatoes

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the first late sunlight

pricks on the yellow leaves still

on their high branches

source, 3 servings

3 sweet potatoes, sliced in thin vertical rounds, leaving bottoms uncut; 1 stick earth balance vegan butter, melted; 2 t minced garlic, kosher salt, herbs, olive oil

heat oiled cast-iron pan to 425 F, add potatoes, drizzle with olive oil, sprinkle with kosher salt, bake 30 minutes; combine butter, garlic, salt; drizzle half of garlic butter over potatoes; bake 10 minutes, broil; remove from oven, drizzle with rest of garlic butter, top with herbs

beans & squash

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lightly pack into

pint jars and freeze for a week

of autumn lunches

10 servings

1 lb mixed beans, soaked overnight in 2 inches water, 1 T kosher salt, 1 t soda; simmered with 3 bay leaves until tender; 1 spaghetti squash, halved, roasted at 425 F with maple syrup, kosher salt until just brown; squash seeds toasted with salt, cumin, olive oil; 1 red onion, sliced, pickled in distilled vinegar, sugar, salt; 1/2 c maple syrup, 1 T smoked paprika, 1 c balsamic

add squash, balsamic, maple syrup, paprika to beans; cook down, stirring, allowing a crust to form on bottom at end; top with toasted seeds and pickled red onion