Creamy White Bean Soup

1 onion, diced

2 celery stalks, diced

2 carrots, peeled and diced

4 garlic cloves, minced

1 cup low-sodium vegetable broth

1 cup water

3 (15-ounce) cans cannellini beans, rinsed and drained, or 4 1/2 cups cooked cannellini beans, divided

1 tsp smoked paprika

1/2 tsp dried rosemary

1/4 tsp dried thyme

1/2 tsp sea salt

1/4 tsp black pepper

1/4 cup chopped parsley

1. In a large stockpot over medium-high heat, saute the onion, celery, carrots, and garlic in a small amount of water until tender, about 8 minutes.

2. Combine the vegetable broth, water, and 2 cans of cannellini beans in a blender. Blend until smooth and creamy.

3. Add the blended beans to the vegetables in the pot, along with the remaining 1 can of whole beans and all the seasonings. Simmer on low for 20 to 30 minutes to allow the flavors to bloom. Serve warm.

Source: The PlantPure Kitchen

Try #1: November 2022
This was delicious!  Surprisingly flavorful.  Freezes well.

Roasted Beets and Sautéed Beet Greens

1 bunch beets with greens

¼ cup olive oil, divided

2 cloves garlic, minced

2 Tbsp chopped onion (optional)

Salt and pepper to taste

1 Tbsp red wine vinegar (optional)

1. Preheat the oven to 350 degrees F. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.  Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

**Alternatively, cook beets in the Instant Pot: 

Place a rack in the bottom of a 6 Qt Instant Pot and add 1 cup water. Place beets on the rack in a single layer and cook according to the time chart depending on the beet diameters and desired doneness.

These chart timings produce soft beets that are easily pierced with a knife. For beets that are more crisp-tender, reduce cooking time by 5 minutes. Cook the beets on high pressure followed by a quick pressure release.

Very small beets (1.5” to 1.75” diameter) – 15 minutes

Small beets (2” diameter) – 20 minutes

Medium beets (2 1/4” diameter) – 25 minutes

Medium-large beets (2 1/2” diameter) – 30 minutes

Large beets (2 3/4” diameter) – 35 minutes

Extra Large beets (3” diameter) – 40 minutes

2. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Source: https://www.allrecipes.com/recipe/54484/roasted-beets-and-sauteed-beet-greens/

https://natashaskitchen.com/instant-pot-beets/

Cauliflower Casserole with Cashew Cream Sauce (or... Baked Mac and Cheese with Cauliflower!)

1 head cauliflower, trimmed and chopped

1 tsp kosher salt

4 cups cooked elbow macaroni

1/2 cup shredded vegan mozzarella-style cheese (or Parmesan)

Red pepper flakes (optional)

For the sauce:

1 cup raw cashews

Juice of 2 lemons

14 oz can coconut milk

2 Tbsp nutritional yeast

1/4 tsp garlic powder

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1. To make the cream sauce, place the cashews in a medium bowl, cover with boiling water and soak for 15 minutes. Drain the water and transfer the cashews to a blender. Add the lemon juice, coconut milk, nutritional yeast, garlic powder, salt and pepper.  Blend until smooth and set aside.

2. In a large bowl, combine the cauliflower, olive oil, and salt.  Toss well to coat.

3. Place the cauliflower on a baking sheet and roast in a 425 F oven for 25 to 30 minutes, turning halfway through. (Tips for roasting cauliflower here.)

4. Transfer the cauliflower to a large bowl. Add the pasta and cashew sauce. Spread the mixture into a casserole dish and sprinkle the cheese on top. Bake at 400 F until the cheese melts.

5. Allow casserole to cool slightly. Serve with the red pepper flakes (if using).

Source: adapted from Healthy Vegan Air Fryer Cookbook

Instant Pot Mac and Cheese

1 box (16 ounce) elbow macaroni

4 cups of water

3 Tbsp of butter

2 tsp salt

2 cups of shredded cheddar cheese

1 cup of heavy whipping cream (1 can of evaporated milk(12 ounce) would work or even whole milk), add a little more if needed, 1 Tablespoon at a time 

Inside the instant pot, place the macaroni, water, salt and butter. Set instant pot on 4 minutes manual, manual release pressure (quick release).  After that is done, take lid off and set pot on saute and add whipping cream, and stir. Then slowly add cheese as it melts.

Source: http://www.activehipmomma.com/instant-pot-mac-n-cheese/

Spinach Pasta with Roasted Vegetables

Roasted vegetables

1 large bunch of broccoli (about 1 ½ pounds), florets removed and sliced into bite-sized pieces

1 red bell pepper, sliced into 1-inch squares

1 tablespoon olive oil

Salt

Spinach pasta

8 ounces DeLallo Whole Wheat Linguine or spaghetti

2 tablespoons olive oil

1 shallot bulb, sliced very thin (about ½ cup, sliced)

¼ teaspoon salt

¼ teaspoon red pepper flakes

2 cloves garlic, pressed or minced

12 ounces baby spinach

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

1 tablespoon butter or olive oil

Optional: 1 ounce finely grated Parmesan cheese* (about ¾ cup, grated), plus extra for garnishing

Freshly ground black pepper, to taste

1. To prepare the roasted vegetables (optional, skip for a more simple spinach pasta): Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Transfer the sliced broccoli florets and bell pepper to the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss until the vegetables are lightly coated in oil (add a little more olive oil if necessary). Sprinkle with salt, arrange the vegetables in an even layer and bake until the broccoli is tender and caramelized on the edges, tossing halfway, about 25 minutes.

2. Once the vegetables are in the oven, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions. Before draining, carefully reserve about 1 cup of the pasta water. Drain and return the pasta to the pot.

3. To prepare the balsamic spinach, in a large Dutch oven (a 5.5-quart Le Creuset is perfect here) or large sauté pan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the sliced shallot, ¼ teaspoon salt and ¼ teaspoon red pepper flakes. Cook, stirring frequently, until the shallot is translucent, about 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 20 seconds. While stirring constantly, add several big handfuls of spinach at a time until they have wilted, then repeat until all of the spinach is in the pot. Once the spinach has reduced a bit but is still bright green in parts (this happens quickly!), pour in the balsamic vinegar and remove the pot from heat.

4. In your Dutch oven or in a large serving bowl, combine the roasted vegetables and cooked pasta with the spinach mixture. Add 1 tablespoon lemon juice, 1 tablespoon butter or olive oil and optional Parmesan. Drizzle in about ⅓ cup reserved pasta cooking water and gently toss to coat. Season to taste with additional salt (mine needed about ½ teaspoon more) and freshly ground black pepper. Divide into bowls and serve immediately, with extra grated Parmesan on top for bonus presentation points.

NOTES:

CHANGE IT UP: Skip the roasted veggies for a simple weeknight pasta that’s full of greens, or change up the vegetables used.

MAKE IT VEGAN/DAIRY FREE: Use olive oil instead of butter and omit the Parmesan. This pasta is great without the Parmesan, but you could add a light sprinkle of nutritional yeast for some cheesy flavor, if you’d like. Another option for extra savory flavor would be to add about ⅓ cup freshly toasted pine nuts or sliced almonds.

*A NOTE ON PARMESAN: I always get a few comments on recipes that include Parmesan (“It’s not vegetarian!”) but Whole Foods actually makes a great animal rennet-free Parmesan. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.

MAKE IT GLUTEN FREE: Choose a good gluten-free pasta (DeLallo makes one!).

Source: https://cookieandkate.com/spinach-pasta-recipe/

Creamy Roasted Cauliflower Soup

1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter (or 1/4 cup cashews, see notes below)
1 tablespoon fresh lemon juice, or more if needed
Scant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

1.Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

2. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.

3. Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.

4. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

5. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. (I added 1/4 cup of cashews at this point.) Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.

6. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)

7. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.

8. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

MAKE IT DAIRY FREE/VEGAN: Use cashews instead of butter. Soak ¼ cup cashews for 4 hours, then drain and rinse them (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this). Add the cashews when you would add the butter.  (Alternatively, add the cashews into the soup when you add the broth, then blend everything together at the end.)

Source: https://cookieandkate.com/creamy-roasted-cauliflower-soup-recipe/

Try #1 - March 29, 2022

This was easy (despite the long directions!) and delicious.  I followed the recipe but threw in the 1/4 cup cashews when I added the broth to allow them to soften (since I didn't soak them ahead of time).  Then I blended it all together with the stick blender and it worked perfectly!  Creamy, filling soup (and Lucy liked it too!).

Southern-Style Pinto Beans (Instant Pot)

Saute Ingredients:
1 Tbsp mild oil
1 1/2 cups minced onion
4 garlic cloves, minced

Pressure Cooker Ingredients:
3 cups water
2 cups dried pinto beans
1 tsp jalapeno powder, optional (or added some chopped pepper to the saute)
1 tsp liquid smoke
Salt, to taste

1. For the saute, use the saute setting over normal, or medium heat, and heat the oil.  Add the onion and saute until transparent, 5 minutes.  Then add the garlic and saute a minute more.

2. For the pressure cooker, add the water, pinto beans, jalapeno powder and liquid smoke to the onion mixture and stir to combine.  Put the lid on and make sure the steam release handle is set to sealing, or closed; change to the manual setting (pressure cooking) and set the time for 45 minutes.

3. Allow the pressure to release naturally.

Source: The Ultimate Vegan Cookbook for Your Instant Pot, by Kathy Hester

One-Pot Black-Eyed Peas and Rice (Instant Pot)

Saute Ingredients:
1 tsp extra virgin olive oil
1 large onion, diced
2 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced

Pressure Cooker Ingredients:
1 medium tomato, diced
1 cup dried black-eyed peas (can substitute lentils)
1/2 cup white rice (can substitute brown rice or quinoa)
1 tsp dried parsley
1 tsp dried oregano

1 tsp crushed red pepper
1/4 tsp ground black pepper

1/4 tsp cumin
1/4 cup tomato paste
2 1/2 cups vegetable broth

Before Serving Ingredients:
2 Tbsp lemon juice, or to taste
Salt, to taste

1. For the saute, use the saute setting over normal, or medium heat, and heat the oil. Add the onion, carrots, celery, and garlic and saute for 5-8 minutes, until the vegetables are soft.

2. For the pressure cooker, add the tomato, black-eyed peas, rice, spices, tomato paste and broth to the onion mixture and stir to combine. Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 8 minutes.
3. Let the pressure release naturally. If there's too much liquid, switch back to the saute setting and heat until the extra liquid evaporates.

Source: The Ultimate Vegan Cookbook for Your Instant Pot, by Kathy Hester (recipe credited to JL Fields, JLgoesVegan.com)

Try #1 - March 21, 2021

This was easy, and cooked well.  It reminded me of Mexican rice and beans.  You could play with the spices a bit if you wanted to - chili powder and/or more cumin would probably be nice.  Overall a solid dish.  I served it with dill cabbage salad and corn.

Broccoli and Olive Frittata

1 medium yellow bell pepper

1 medium red bell pepper

2 broccoli crowns, cut into bite-size pieces (or 1 pound frozen broccoli)

1/2 cup pitted ripe olives, halved

6 organic eggs, softly beaten

1/2 cup unsweetened almond milk

2 Tbsp chopped fresh sweet basil or 1 tsp dried basil

1 tsp dried oregano

Sea salt and black pepper to taste

1/2 cup cashews, ground fine (for garnish)

1. Quarter and seed peppers, then broil them for 5-10 minutes or until lightly charred. Place in a closed brown paper bag, and let cool for 5 minutes. Peel and thinly slice. (If you don't mind the peel, leave it on and just slice the roasted peppers into thin slices.)

2. Reduce oven heat to 400 degrees F.

3. Grease a 9-inch round pan. Place broccoli, peppers, and olives in the pan, making sure to arrange them evenly. Beat remaining ingredients except cashews together in a small bowl and pour over vegetables.

4. Bake for 35-40 minutes or until the center has set. Broil for the last two minutes to brown the top. Cool, slice into wedges, and serve warm or cold garnished with ground cashews (in place of Parmesan cheese). Serves 4.

Note: You can use this basic recipe for any type of frittata that you desire. Other ingredient ideas include basil, pine nuts, and pesto. You can add spinach to almost any frittata. Be creative.

Try #1 - February 11, 2022

This was delicious and very satisfying. I used frozen broccoli but cooked it before putting it into the pan. I left out the olives, because olives are gross. I made this in the morning but will also try putting it together the night before and refrigerating so I can stick it in the oven in the morning.

Tubu (Tofu) Chorim

1 pack formed bean curd (tofu)

1 tsp roasted salt (1/2 tsp table salt)
2 Tbsp oil for frying

To make yangnyomjang sauce:
2 Tbsp soy sauce
1 tsp sugar (optional) - I used 1/2 tsp
1 tsp red pepper powder - I used 1/4 tsp crushed red pepper flakes
1 Tbsp sesame oil
1/2 tsp chopped garlic
3 stalks green onions
Optional: 3 Tbsp soup stock

1. Cut the tofu into rectangles 2 inches long, 1 inch wide, and 1/2 inch thick.  Lightly sprinkle with salt.
2. Slice green onions lengthwise to 2-inch lengths, or simply chop them.  Mix them with other sauce ingredients.  This is enough when adding the sauce directly to the tofu pan, but add 3 Tbsp soup stock if you want to boil the friend tofu and sauce in a new pan to make it softer and juicier.

3. Pour oil into a heated pan and brown both side of the tofu pieces.

4. You can add the sauce and boil the tofu directly in the pan, or boil the sauce in another pan add the browned tofu to it.  The first way will make the tofu rather gummy whereas the second way will make it softer.

Source: Heidi!

Try #1 - February 20, 2022
This was delicious!  I just added the sauce directly to the tofu pan, which seemed fine to me.  I served it with brown rice and steamed broccoli.  I think next time I would try stir-frying vegetables (in a separate pan from the tofu) and maybe double the sauce to have enough to stir-fry with the veggies as well as the tofu.

Cream of Spinach Pockets

Cashew Cream Sauce:

1/4 cup water

1/2 cup raw cashews

3 Tbsp nutritional yeast

2 Tbsp cider vinegar

Salt and freshly ground pepper

Filling:

1 Tbsp vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

1 cup frozen spinach, thawed

1/4 cup fresh parsley

4 medium pita pockets or tortillas

1. Put all the cream sauce ingredients, including salt and pepper to taste, in a high-speed blender and mix until it is all smooth, then set aside.

2. To make the filling, heat the oil in a pan over medium heat and add the onion.  Stir and cook for 3 to 5 minutes before adding the garlic and spinach.  Cook them for an additional 3 minutes.  Add the cashew cream sauce and cook until it thickens a little and has a creamy consistency, about 2 to 3 minutes.  Turn off the heat and mix in the parsley.

3. Stuff each pita pocket with filling or spread the filling over half a tortilla and fold the other half over.  Cook the filled pita or tortilla in a panini maker or a skillet.

Source: Easy Vegan Breakfasts & Lunches, by Maya Sozer

Sauteed Mushroom and Avocado Hummusadillas

2 Tbsp olive oil

3 shallots, thinly sliced (or substitute onions)
Salt and freshly ground black pepper
6 medium portobello mushrooms, thinly sliced (I used peppers and zucchini instead of mushrooms)
4 Tbsp hummus
2 large tortillas
1 avocado, peeled, pitted and sliced
Fresh arugula

1. Heat the olive oil in a skillet over medium heat.  Add the shallots and cook, stirring occasionally, until the shallots are translucent, about 3 minutes.  Add salt and pepper to taste.  Add the mushrooms and cook until most of the juice is reduced and the mushrooms turn golden brown.
2. Spread 2 tablespoons of the hummus over one side of a tortilla.  Add half of the sauteed mushrooms over hummus and fold the tortilla in half.
3. Cook both sides in a skillet until each side gets a nice crust with slightly charred spots.  Repeat for the second quesadilla.  After they are cooked, open the fold briefly to add the avocado slices and fresh arugula.

Source: Easy Vegan Breakfasts & Lunches, by Maya Sozer

Try #1 - February 20, 2022
The idea of a hummus "quesadilla" intrigued me, so I decided to give this recipe a try despite not loving sauteed mushrooms.  Instead of mushrooms, I sauteed onions, peppers, and zucchini.  The result was delicious!  So delicious I made it again for lunch two days later.  Seems like a versatile recipe - could sauté various vegetables and probably add some black beans.  I loved the hummus in place of cheese - my new favorite way to eat hummus.  Yum!

Update: I had this three times in one week, it was that good.  Abby liked it too and made it a couple of times for herself!  I added kale instead of arugula, which was great!

Pizza Beans

2 tablespoons olive oil
1 large onion, chopped
2 celery stalks, diced
1 large or 2 regular carrots, diced
Salt and freshly ground black pepper or red pepper flakes
2 large garlic cloves, minced
1/4 cup dry white or red wine (optional)
4 ounces curly kale leaves, chopped or torn
2 1/4 cups crushed tomatoes (28-ounce minus 1 cup; reserve the rest for another use)
1 pound cooked firm-tender giant white beans
Up to 3/4 cup vegetable broth
1/2 pound mozzarella, coarsely grated
1/3 cup grated Parmesan
2 tablespoons roughly chopped fresh flat-leaf parsley, for garnish (optional)

1. Prepare the beans and vegetables: Heat the oven to 475 degrees. In a 2 1/2-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots.
2. Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about 10 minutes. Add the garlic, and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the kale, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth, 1/4 cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.
3. If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish.
4. Bake: Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler. Finish with parsley, if desired.

Note: Freezes well.  For a meaty variation, brown some fresh sweet or spicy Italian sausages (about 3/4 pound) with the vegetables.

Source: https://smittenkitchen.com/2017/09/pizza-beans-cookbook-preview/

Bulgur Pilaf with Potatoes and Pistachios

2 Tbs. olive oil, divided
12 oz. new potatoes, diced
2 zucchini, diced (about 2 cups)
3 cloves garlic, minced (about 1 Tbs.)
1 1/2 cups bulgur
3 large shallots, chopped (about 1/2 cup)
1 Tbs. ground coriander
2 1/4 cups low-sodium roasted vegetable broth
1/2 cup unsalted pistachios, coarsely chopped
1/3 cup chopped fresh parsley

1. Heat 1 Tbs. oil in large pot or Dutch oven over medium-high heat. Add potatoes, and cook 7 to 10 minutes, or until just golden, stirring often. Stir in zucchini and garlic, and sauté 1 minute, or until vegetables are coated with oil. Transfer mixture to plate.
2. Heat remaining 1 Tbs. oil in pot over medium-high heat. Add bulgur, shallots and coriander, and cook 2 to 3 minutes, or until bulgur grain is lightly toasted and has nutty fragrance, stirring often.
3. Stir in potato mixture. Add broth, and bring to a boil. Reduce heat to low, cover, and simmer 10 to 15 minutes, or until all broth is absorbed. Fold in pistachios and parsley, and season with salt and pepper. Cover, and let stand 2 minutes. Fluff with fork, and serve hot.

Source: Vegetarian Times, Nov/Dec 2006

Lentil-Bulgur Salad with Parsley, Walnuts and Tuscan Kale

1 cup French green lentils
2 cups water
Salt
1 cup bulgur wheat (medium or coarse)
1 cup boiling water
1/2 tsp salt
1 bunch Tuscan (lacinato) kale
1 bunch Italian parsley
2 medium carrots
1 bunch scallions
1/2 cup walnuts
Zest of one lemon
1/2 cup lemon juice (about 2 lemons)
1/2 cup extra virgin olive oil
2 cloves garlic
1 tsp salt
1/2 tsp pepper
Additional salt and pepper to taste

1. Rinse lentils in a fine-mesh strainer under cold running water.  Place lentils, 2 cups water, and a big pinch of salt in a medium saucepan.  Bring to a boil, then cover and reduce heat to a simmer.  Continue to simmer until lentils are soft but still hold their shape, 25-35 minutes.  When done, drain off any excess liquid and transfer to a medium-large bowl.
2. When lentils are cooking, place bulgur wheat in a bowl and pour in 1 cup boiling water.  Stir just to mix, then cover with a plate and allow water to be absorbed, about 20 to 30 minutes.  Fluff with a fork and transfer to the bowl with the lentils.
3. Wash Tuscan kale and strip the leaves from the tough stems.  Chop into fairly fine pieces.  Rinse a bunch of parsley and shake dry.  Chop the leaves and smaller stems the same size as kale.
4. Wash the carrots and scallions and chop finely.  Finely chop the walnuts (optional: toast them first).
5. Add the kale, parsley, carrots, walnuts, and lemon zest to the bowl with the lentils and bulgur.  Gently mix to combine.
6. Zest one of the lemons.  Juice both lemons and measure 1/2 cup into a liquid measuring cup.  Add the 1/2 cup olive oil.
7. Peel and mince the garlic.  Add to the measuring cup along with the teaspoon salt and the 1/2 teaspoon pepper.
8. Pour half the dressing over the salad and mix to combine.  Allow to sit for about 10 minutes then taste.  Add additional dressing, salt or pepper as desired.  (Refrigerate any leftover dressing to use elsewhere).

Source: Seattle Times, April 24, 2016

Spinach Chana Dal

1½ cups chana dal, soaked overnight and washed and drained after soaking (dried split chickpeas, often sold in the bulk section.  Yellow split peas can be substituted.)
½ teaspoon turmeric
1 teaspoon salt
1½ tablespoons ghee (clarified butter - could substitute olive oil)
½ teaspoon mustard seeds
½ teaspoon whole cumin seeds
1 large onion, peeled and chopped
2-3 cloves garlic, peeled and chopped
1-2 teaspoons peeled and grated fresh ginger
1 green chili, chopped
5 ounces fresh spinach, chopped

1. Put the dal in a medium-sized pot with 5 cups of water. Bring to a boil, skimming the foam that rises to the top. Once it boils, stir in the turmeric and cover partially, occasionally stirring. Cook for 75 minutes, being careful to check and stir a few times after 60 minutes. Stir in the salt when the dal is done.
2. While the dal cooks, heat the ghee in a frying pan over medium heat. Add the mustard and cumin seeds. Stir for 30 seconds and then add the onion. Saute 5-6 minutes or until the onion starts to brown.
3. Add the garlic, ginger, and green chili and cook for another 1-2 minutes.
4. Add the spinach and ½ cup water. Bring to a boil and cover. Cook until the spinach wilts, around 8-10 minutes.
5. When the dal is done cooking, add the spinach mixture to it and combine. If the dal feels too dry, stir in a bit of water to a consistency of your liking. Adjust salt to taste.

Source: 100 Days of Real Food

Try #1 - April 3, 2016
I used yellow split peas, and it took the same amount of cooking time (I thought it might be less).  I didn't soak the peas overnight, but I did soak them for a few hours before hand.  This dish had nice flavor, and was especially delicious with Trader Joe's naan!

Zucchini Pancakes

3 medium zucchini, peeled and shredded
3/4 tsp salt, divided
1 medium onion, finely chopped
1 Tbsp unsalted butter
2 eggs, slightly beaten
1/4 cup unsifted all-purpose flour
1/8 tsp tsp pepper
Oil for frying

1. Place zucchini in a colander and sprinkler with 1/2 tsp salt and set aside for 30 minutes.
2. Squeeze as much liquid as possible from zucchini with your hands; set aside.
3. Saute onion in butter in a medium size skillet until softened, about 3 minutes.
4. Transfer zucchini and onion into a large bowl. Stir in eggs, flour, remaining 1/4 tsp salt and pepper.
5. Pour oil into clean skillet to a depth of 1/8-inch and heat. Drop slightly rounded tablespoons of zucchini batter into oil. Flatten batter to 3-inch diameter with back of spoon. Cook 1 minute on each side or until golden. Remove pancakes with slotted spoon and drain on paper towels. Keep hot until all pancakes are cooked. Serve immediately.

Source: VFW "Summertime Cooking"

Split Pea and Mint Croquettes with Minted Yogurt

2 cups yellow split peas
3 garlic cloves
2 onions, 1 cut into quarters and 1 very finely chopped or grated
Olive oil
Large bunch of fresh mint, chopped, or 1 Tbsp cumin seeds, toasted and ground
3/4 cup breadcrumbs
3 oz hard sheep's cheese, such as manchego or pecorino, grated
1 egg
1 red chili, deseeded and chopped (optional)
Salt and black pepper
Flour, for dusting

For the sauce:
1 cup plain yogurt
Large bunch of fresh mint, roughly chopped
2 garlic cloves, finely chopped

1. Put the split peas in a pan with the garlic, quartered onion, a good splash of olive oil, and 3 cups water and cook, stirring occasionally, until the split peas disintegrate into a puree with a bit of texture, not smooth (about 20-25 minutes). You can add more water if it is too dry, and more olive oil to taste. Leave to cool. You can do this stage the day before.
2. Mix the cold puree with the finely chopped onion, chopped mint, breadcrumbs, cheese, egg, chili, salt, and pepper. Mix well and shape into croquettes. Dust in flour and fry in hot olive oil until golden brown on both sides. Drain on paper towels to absorb any excess oil.
3. To make the sauce, mix the yogurt, mint, and garlic in a food processor with just enough water to give the consistency you want, usually in the region of 1/2 cup.

Source: Fresh from the Garden, by Sarah Raven

Try #1 - June 8, 2015
These were good; similar to my chickpea fritters.  I used green split peas, and it seemed like it took longer than the suggested 20-25 minutes to really get them soft - like closer to 45 minutes to an hour.  Nathan, Abby, and I liked them... they weren't really a hit with the other kiddos.  Oh well.

Bean Burritos

1 cup brown or white rice (or 2 cups already cooked rice)

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles) - (I used 1/2 cup salsa verde)
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drained and rinsed (or use 1 can pinto beans, 1 can black beans)
1 1/2 cups water
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
6 green onions, white and green parts finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
16 burrito-sized (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese (I used 1 cup Monterey Jack, 1 cup cheddar)

1. Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.
2. Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
3. Heat tortillas in microwave for about 30-45 seconds or until all are warmed through. Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
4. Serve warm immediately, with salsa and sour cream if desired — or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don’t come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.

To reheat from frozen: Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

Source: http://www.melskitchencafe.com/super-bean-burritos/

Try #1 - May 20, 2015

These turned out great! Pretty easy, and the kids liked them - William especially gobbled his up and wanted second and thirds! I once again apologize for the unappetizing photo.

Try #2 - June  15, 2015
Added shredded chicken this time. This is a very flexible recipe - I followed it loosely and it still turned out great.

Green Alfredo Pasta

2 cups milk
1/3 cup (3 oz) cream cheese
2 Tbsp whole wheat flour
1 tsp salt
4 cups greens (spinach, kale, swiss chard, etc.)
1 Tbsp butter
1-2 garlic cloves
3/4 to 1 cup grated Parmesan cheese
1 cup chopped walnuts
1 pound pasta of your choice (I like whole wheat)

1. Blend milk, cream cheese, flour, salt, and greens in a blender until smooth.
2. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Saute garlic for about 30 seconds.
3. Add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a boil and thickens. Remove the pan from the heat.
4. Stir cheese in and cover. Let stand for at least 10 minutes or longer to thicken.
5. Meanwhile, cook pasta according to package directions.  Drain, and add sauce to pasta.  Add walnuts and toss until coated.  Serve with grated Parmesan on top, if desired.

Note: Sauce can be frozen in quart-size freezer bags. Thaw frozen sauce completely and reheat leftovers adding 1 tablespoon milk or water to thin.

Source: Started with this recipe, then decided to sneak in some greens and nuts!

Try #1 - March 10, 2015
I started out wanting to make an alfredo sauce for dinner, and had planned to add broccoli to it.  But... turns out we didn't have any broccoli in the freezer.  So to improvise (and still try to add some green to the meal), I decided to try and blend in some fresh greens.  We had a big bag of spinach/kale/chard mix from Costco, so I threw in a few handfuls of that into the blender.  On a whim, I decided to add some walnuts to the pasta at the end.  Everyone enjoyed the meal, even the baby!  I'm pretty pleased with my sneaky way of adding vitamins to our meal!  Sorry that the picture looks kind of gross.