Thai Curry Risotto With Squash and Green Beans*

Adapted from https://cooking.nytimes.com/recipes/1021947-thai-curry-risotto-with-squash-and-green-beans

Kung Pao Tofu

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1025397-kung-pao-tofu

Yield: 3 to 4 servings 

Ingredients

1(14-ounce) package extra-firm tofu
¼ cup soy sauce
2 tablespoons brown sugar
2 tablespoons hoisin sauce
2 tablespoons rice wine
1 tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
½ teaspoon freshly ground pepper
1 tbsp squeeze ginger
2 teaspoons cornstarch (for the sauce) plus ¼ cup (for the tofu)
Salt
Garlic-infused canola oil, for frying
1 red bell pepper, cut into ½-inch squares
2 celery stalks, cut into ¼-inch slices
4 scallions, cut into 1-inch chunks
2 tsp red pepper corn/flakes (or spicier pepper mix)
⅓ cup roasted peanuts
¼ cup roughly chopped cilantro leaves and tender stems
White rice, for serving

Directions

Drain the tofu, wrap in a clean kitchen towel, set on a plate and put a cast-iron skillet or other weighty object on top. Let it press for at least 10 minutes and up to 1 hour.

While the tofu is pressed, prepare the sauce: In a medium bowl, whisk the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, white pepper, ginger, 2 teaspoons cornstarch and ⅓ cup water until combined.

After the tofu has been pressed, unwrap it and cut into ¾-inch cubes. Transfer tofu to a medium bowl, season with salt and coat in ¼ cup cornstarch; set aside.

In a large cast-iron skillet over medium-high heat, add enough neutral oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, about 3 minutes, then flip. Cook until the other side is crisp and golden brown, another 3 minutes. Remove with a slotted spoon and transfer to a plate.

Add the red bell pepper, celery and scallions. Cook, stirring occasionally, until the red bell pepper starts to soften while maintaining some bite and the vegetables char, about 4 minutes. Add the peppercorns/flakes and cook until fragrant, about 1 minute. Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, about 2 minutes. Finish with the peanuts and cilantro, stir again, then serve immediately with rice.

Tabbouleh*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1012585-tabbouleh)

Stir-Fried Winter Squash and Tofu With Soba*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1012864-stir-fried-winter-squash-and-tofu-with-soba)

Gazpacho*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1017577-best-gazpacho)

Pressure Cooker Sweet Potato-Coconut Curry Soup*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1020135-pressure-cooker-sweet-potato-coconut-curry-soup)

Sweet-and-Spicy Roasted Tofu and Squash*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1015879-sweet-and-spicy-roasted-tofu-and-squash)

Za'atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini

Lower-FODMAP version, adapted from NYT Cooking (https://cooking.nytimes.com/recipes/1023630-zaatar-roasted-tofu-with-chickpeas-tomatoes-and-lemony-tahini)

INGREDIENTS

1 (14-ounce) package firm tofu, drained and patted dry

1 (15½-ounce) can chickpeas, drained, rinsed and patted dry

1 pint cherry or grape tomatoes

Salt and pepper

6 Tbsp lemon juice (2 + 4)

½ cup garlic-infused extra-virgin olive oil

2 Tbsp za’atar dry spice mix

1 teaspoon dried oregano or marjoram

2 Tbsp dried parsley

2 tablespoons soy sauce

¼ cup tahini

1 tablespoon honey

1 (8-ounce) bag leafy greens, such as baby spinach, baby kale or mixed greens

PREPARATION

Cut the tofu into ½-inch-thick slices and place them on a kitchen or paper towel to dry out for an hour or more. 

Make the marinade:

Mix oil, za'atar, oregano, dried parsley, and 2 Tbsp lemon juice. 

Place tomatoes and chickpeas in a bowl. Season with salt and pepper. Pour half of marinade over chickpeas and tomatoes and toss to combine.

Add soy sauce to remaining marinade and mix. Pour some marinade on a plate, arrange tofu on plate, and pour remaining marinade over tofu slices. Allow to marinate up to an hour.

Make the dressing: 

Use a fork or whisk and mix tahini, honey, and 1/4 c lemon juice. Add water and stir to desired consistency.

Cook:

Heat oven to 425 degrees, positioning one rack near top and one rack near bottom.

Cover a sheet pan with aluminum foil. Spread  marinated chickpeas and tomatoes over one half, and tofu over other half. Pour any excess tofu extra marinade over the tomatoes and chickpeas. 

Place pan on bottom rack and roast for 30 minutes, stirring half-way (keep tofu separate from tomatoes/chickpeas, if possible)

Turn oven to broil and place sheet on higher rack. Broil for 5 minutes until chickpeas are crispy.

Divide the leafy greens among 4 bowls or plates. Spoon chickpeas, tomatoes, and tofu onto greens, and drizzle with lemon-honey-tahini dressing

Vegetable Broth

Adapted from https://www.fodmapeveryday.com/recipes/vegetable-broth/

Ingredients:

    2 tablespoons garlic-infused oil
    1 cup chopped leeks, green parts only, divided
    1 cup chopped scallions, green parts only, divided
    1 large bunch fresh flat leaf parsley, roughly chopped
    6 medium sprigs of fresh thyme
    1 teaspoon black peppercorns
    1 large bay leaf
    3 medium carrots, scrubbed (not peeled), cut into 1-inch pieces
    2 medium gold or white potatoes, scrubbed and quartered (not peeled)
    2 medium parsnips, scrubbed (not peeled), cut into 1/2-inch rounds
    1 medium fennel bulb, including fronds (the top, feathery leaves), chopped
    1 medium celery stalk, cut into 1-inch pieces
    large hunk of parmesan cheese rind (optional; adds a lot of flavor but then no longer vegan/parve)
    1 tablespoon kosher salt
    Water

Directions:

Add the oil to a 6 quart stockpot and heat over low-medium heat. Add half of the leek and scallion greens and sauté, stirring frequently, for a few minutes until softened. Add all remaining ingredients -- parsley, thyme, peppercorns, bay leaf, carrots, remaining leek and scallion greens, potatoes, parsnips, fennel, celery (and parmesan cheese rind, if using) and salt -- to the pot.

Add enough cold water to cover the vegetables by about 2 inches. Cover pot and bring to a simmer over medium heat; adjust heat and cook at a gentle simmer for 1 hour. Skim off any froth that rises to the top during the first half hour. Check occasionally and add water if necessary to keep all solid ingredients just submerged. Taste for flavor. If the broth seems weak, keep simmering for a while and/or add salt.

Strain into a clean pot or storage container(s) and discard solids. Allow broth to cool to room temperature, then refrigerate overnight. Keep refrigerated and use within 3 days, or store in jars and freeze for up to 6 months.

Makes about 3 quarts.

Thai Spring Rolls (Fresh)

Adapted from https://tastesbetterfromscratch.com/fresh-spring-rolls/

Ingredients

Peanut sauce:
3/4 cup sweet chili sauce (note: I use my homemade Tomato Jam for this. Delicious!)
1/3 cup peanut butter, smooth or crunchy
1/2 teaspoon low-sodium soy sauce
1/2 teaspoon hoisin sauce

Rolls:
1 package spring roll rice wrappers
1 package vermicelli rice noodles
2 mangoes, peeled and sliced into thin strips
1 large carrot, peeled and shredded or sliced into thin strips
1 large English cucumber, peeled and sliced into thin strips
1 pound firm tofu, squeezed dry and cut in small chunks
1 bunch fresh mint leaves, whole or chopped
1 bunch fresh basil leaves, whole or chopped
1 bunch fresh cilantro, chopped
Peanut sauce, to taste

Directions:

1. Cook vermicelli noodles in boiling water for just a few minutes, according to package instructions. Drain and rinse with cold water. (May be done ahead and chilled)
2. Gather all topping ingredients together, including chopped veggies, herbs, and tofu. (Place in individual bowls or plates for a fun build-your-own-spring-roll activity.)
3. Add about 1/2 inch of hot water to a large, deep dish or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should feel pretty soft as you remove it and lay it on your counter or plate. 
4. Spread up to 1 tbsp of sauce onto the center of the wrapper. Add 1-2 slices of each veggie, a few pieces of tofu, a few leaves of each herb and a small bunch of noodles on the spring roll.
5. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito. 

Watermelon Rind and Coconut Curry

Adapted from http://www.sumptuousspoonfuls.com/watermelon-coconut-curry/

Ingredients

For the Cilantro Coconut Curry Sauce:

• 1 15-oz. can coconut milk
• 1 Tbsp peanut butter
• 1 Tbsp ground ginger
• 2 Tbsp finely chopped cilantro leaves
• 1 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 Tbsp honey
• 1 Tbsp oyster (or other fish) sauce
• 1-2 tsp minced fresh garlic
• 2 Tbsp lime juice
• 2 Tbsp Thai red curry paste
• 2+ Tbsp Sriracha sauce, to taste

For the curry:

• 3 cups cubed, peeled watermelon rind (white part, 1/2" cubes)
• 2 - 3 cups peeled, cubed baking potato (1/2" cubes)
• 2 tsp canola oil
• 2 carrots, peeled and cut into slices (1/2" cubes)
• 2 cups cilantro coconut curry sauce
• For extra heat: Sriracha sauce
• For garnish: fresh cilantro leaves

Instructions

1. In a medium mixing bowl, whisk together all the sauce ingredients. Set aside.
2. Put the potato chunks in a small bowl and toss with 1 teaspoon oil. Microwave on high for 2-3 minutes until the potato is tender but not falling apart.
3. Pour the other teaspoon of oil into a wok or saute pan. Add the watermelon rind and carrots and cook over medium heat, stirring frequently, for 10 minutes. Add the potato and curry sauce and bring to a boil, then simmer about 15-20 minutes, until the vegetables are crisp tender and the sauce is largely evaporated. Serve over hot cooked Basmati rice, with extra Sriracha (if desired) and fresh cilantro for garnish.

Palak Tofu (Curried Spinach and Tofu)

Adapted from https://www.cookwithmanali.com/palak-tofu/

Ingredients

• 1 package firm tofu, cut into cubes
• 1 tbsp garlic-infused canola oil
• 1/8 teaspoon ground pepper
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon red chili flakes
• salt, to taste

Spinach Curry

• 2 lbs baby spinach
• 1 can diced tomatoes, drained
• 2 tsp ground ginger (or 1 inch fresh ginger, roughly chopped)
• 1/2 teaspoon curry, to sprinkle
• 1/8 teaspoon red chili powder, or to taste
• 3/4 teaspoon cumin powder
• 1/2 to 1 cup coconut milk (1/2 a can)
• 1 tbsp garlic-infused canola oil
• salt, to taste
• 1-2 teaspoon sugar or honey, optional
• 1 teaspoon fresh lemon juice, optional

Instructions

Tofu

1. In a pan heat the oil. Add cubed tofu and sprinkle paprika, salt, pepper and red chili flakes.
2. Saute a few minutes on each side, until tofu is light golden brown in color. Set aside.

Spinach Curry

1. In a large pot, heat oil and add ginger. (If using fresh ginger, cook 3 minutes; if using ground ginger, cook 1 minute.) 
2. Add tomatoes, curry powder, cumin powder, salt, and chili powder, and cook 3-4 minutes.
3. Add spinach and cook until wilted, then another 2 minutes.
4. Transfer mixture to a blender, add 1/2 cup (or more) coconut milk, and blend to a smooth paste. (Add coconut milk until puree is desired consistency.)
5. Return spinach puree to pot and add sauteed tofu.
6. Mix well and also add water at this step [if required] to adjust the consistency of curry to preference.
7. Add sugar/honey [if using] and mix.
8. Cover and let the curry simmer for 10 minutes on medium-low heat.
9. Squeeze in some fresh lemon juice (optional) and serve hot with Indian bread or basmati rice.

Pumpkin Chickpea Curry with Broccoli

Adapted from Yup It's Vegan

Ingredients
Saute mixture:
    1 Tbsp garlic-infused olive oil
    1/2 cup diced onion or shallots (or green onion/green leek for Low FODMAP)
    1 1/2 inch fresh minced ginger (or ~2 tsp ground ginger)
    1/2 tsp chili pepper flakes
    1/2 tsp ground cumin
    1/4 tsp ground cinnamon
    1/4 tsp ground turmeric
    3 Tbsp Thai red curry paste

Remaining vegan pumpkin curry ingredients:
    1 (15 oz) can coconut milk
    1 (15 oz) can pumpkin puree
    1 (15 oz) can chickpeas, rinsed and drained
    8 oz broccoli crowns, cut into small florets
    1 1/2 Tbsp fresh lime juice
    salt to taste (or use ~1 Tbsp soy sauce)

Instructions

Heat the olive oil in a pot over medium heat. Add the onion/shallot/leek with a pinch of salt, and stir frequently until starting to brown, 3-5 minutes. Add the ginger and cook for 30 seconds. Add the chili flakes, cinnamon, cumin, and turmeric with another pinch of salt, and cook for another 30 seconds or until fragrant. Stir in the Thai red curry paste and cook for 2-3 minutes until starting to stick.

Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil (it will be thick!). Reduce the heat, stir in the broccoli, and cover the pan. Cook for about 10 more minutes, stirring occasionally, until the broccoli is bright green and tender. Stir in the lime juice and season to taste with additional lime, and soy sauce or salt.

Serve hot with jasmine rice

Teriyaki Tofu and Green Beans

Sauce: http://www.geniuskitchen.com/recipe/restaurant-teriyaki-sauce-133751

Slice firm tofu into 16 or 20 cubes. In large nonstick pan, heat 1-2 Tbsp of chili oil and fry tofu until golden on each side (takes ~20 min).

Remove tofu to a plate or bowl; place 3-4 cups of fresh green beans in the pan and add 3-4 Tbsp of teriyaki sauce. Stir and cover, cooking ~10 minutes. Return tofu to pan, add more teriyaki sauce (to taste) and heat.

Serve over rice.

Israeli Salad with Chickpeas

Based on The Jerusalem Cookbook's "Spiced chickpeas and fresh vegetable salad" (https://ottolenghi.co.uk/spiced-chickpeas-fresh-vegetable-salad-shop) but use a can of chickpeas (drained and rinsed) and just add them and the spices directly, rather than cooking the chickpeas in the spices.

Butternut Squash–Sweet Potato Soup

Modified from http://makingthymeforhealth.com/butternut-squash-sweet-potato-soup-vegan/

Ingredients

2 tablespoons butter
1 cup diced onion
1 cup carrots, peeled and cut into ~1/2" chunks
1 lb frozen butternut squash
1 large sweet potato, peeled and diced (about 2 cups)
4 cups vegetable broth
1 cup lite coconut milk
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon curry powder
1/8 teaspoon ground nutmeg

Directions

In a large pot, warm the butter/oil over medium heat. Add the onion and cook for 5 minutes. Add the spices and stir, cooking for 1 minute.

Add the broth and diced sweet potato to the pot and bring to a boil. Reduce to a simmer, cover, and cook for about 10 minutes. Add butternut squash, return to a boil, reduce to simmer, and cook an additional 10 minutes.

While the vegetables are simmering, steam the carrots in a microwave-safe bowl for 5 minutes until tender.

Using an immersion blender, puree the vegetables until a thick, smooth consistency is reached. Add the coconut milk and the steamed carrots. Stir to combine then cook until heated through, about 3 minutes.

Caramelized Butternut Squash

Adapted from peanutbutterandpeppers.com

 

Ingredients

• 9 cups (approx. 2.5 pounds) Butternut Squash, peeled, cut into cubes (or frozen, semi-thawed cubes)
• 3 tbsp. Extra Virgin Olive Oil
• 3 tbsp. Maple Syrup
• ¼ tsp. Salt
• ¼ tsp. Ground Pepper
• ½ tsp. Cinnamon, ground
• ¼ tsp. Cayenne Pepper
• ¼ - ½ cup Dried Cranberries

Instructions

1. Preheat oven to 400 degrees
2. Line baking sheet with aluminum foil and spray with cooking spray (or use a silpat, no spray needed).
3. In a large bowl, add all of the ingredients, and mix until all the butternut squash is coated.
4. Place the butternut squash mixture on the baking sheet. Place in oven and bake for 30 - 40 minutes, flipping half way through.
5. Place in a oven-ready serving dish (can be reheated or kept warm in the dish if needed, e.g., for Thanksgiving).

Black Bean Butternut Squash Soup

Ingredients
1-2 tsp veg oil
1 1/2 c diced onion
2 lbs butternut squash chunks (frozen or fresh)
2 15-oz cans black beans (drained if you wish, but not necessary)
1 15-oz can corn
1 15-oz can diced tomatoes
1 15-oz can vegetable broth (or chicken, but then it's not vegan)
1 tsp taco soup mix (optional, or other spices)

Directions
In soup pot, heat oil and saute onions until soft. Add butternut squash and stir until coated.

Add remaining ingredients and heat on medium-low until boiling, then turn to low and simmer until butternut squash is your preferred consistency.

Can also be cooked in a crock pot on low, after sauteeing the onions.

Serves 6-8

Mejadra (Lentils, Onions and Rice)

From Jerusalem: A Cookbook

Ingredients

• 1 1/4 cups dried green or brown lentils
• 4 medium onions (1 1/2 lb before peeling)
• 3 tablespoons all-purpose flour
• about 1 cup sunflower oil
• 2 teaspoons cumin seeds
• 1 1/2 tablespoons coriander seeds
• 1 cup basmati rice
• 2 tablespoons olive oil
• 1/2 teaspoon ground turmeric
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon sugar
• 1 1/2 cups water
• Salt and freshly ground black pepper

Directions

Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.

Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands. Heat the sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn’t fry too quickly and burn). Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion; add a little extra oil if needed.

Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.

Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.

Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.

Basmati & Wild Rice with Chickpeas, Currants & Herbs

From Jerusalem: A Cookbook

Ingredients
1/3 cup wild rice
2 1/2 Tbsp olive oil
1 cup basmati rice
1 1/2 cups boiling water
2 tsp cumin seeds
1 1/2 tsp curry powder
1 15 oz can cooked and drained chickpeas
3/4 cup sunflower or canola oil
1 medium onion, thinly sliced
1 1/2 tsp all-purpose flour
2/3 cup currants
2 Tbsp chopped flat-leaf parsley
1 Tbsp chopped cilantro
1 Tbsp chopped dill
Salt and freshly ground black pepper

Directions

Start by putting the wild rice in a small saucepan, cover with plenty of water, bring to a boil, and leave to simmer for about 40 minutes, until the rice is cooked but still quite firm.  Drain and set aside.

To cook the basmati rice, pour 1 tablespoon of the olive oil into a medium saucepan with a tightly fitting lid and place over high heat.  Add the rice and 1/4 teaspoon salt and stir as you warm up the rice.  Carefully add the boiling water, decrease the heat to very low, cover the pan with the lid, and leave to cook for 15 minutes.

Remove the pan from the heat, cover with a clean tea towel and then the lid, and leave off the heat for 10 minutes.

While the rice is cooking, prepare the chickpeas.  Heat the remaining 1 1/2 tablespoon olive oil in a small saucepan over high heat.  Add the cumin seeds and curry powder, wait for a couple seconds, and then add the chickpeas and 1/4 teaspoon salt; make sure you do this quickly or the spices may burn in the oil.  Stir over the heat for a minute or two, just to heat the chickpeas, then transfer to a large mixing bowl.

Wipe the saucepan clean, pour in the sunflower/canola oil, and place over high heat.  Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously.  Use your hands to mix the onion with the flour to coat it slightly.  Take some of the onion and carefully (it may spit!) place it in the oil.  Fry for 2 to 3 minutes, until golden brown, then transfer to paper towels to drain and sprinkle with salt.  Repeat in batches until all the onion is fried.

Finally, add both types of rice to the chickpeas and then add the currants, herbs, and fried onion.  Stir, taste, and add salt and pepper as you like.  Serve warm or at room temperature.