Porcini Ragù

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1026610-porcini-ragu

Yield:2 to 4 servings

Ingredients 

1½ ounces/40 grams dried porcini mushrooms
Boiling water, for soaking the porcini
Fine salt and black pepper
¼ cup olive oil, plus more for serving
3 garlic cloves, very finely chopped
½ teaspoon crushed red pepper (or less, if you prefer)
½ cup finely chopped fresh parsley stems and leaves, plus more for serving
1½ tablespoons tomato paste
About 9 ounces/250 grams dried tagliatelle nests
1½ ounces Parmesan, very finely grated (about ¾ cup, loosely packed), plus more for serving
3 tablespoons heavy cream

Directions

In a medium bowl, cover the mushrooms with boiling water and let soak for 10 minutes. Drain, reserving 5 tablespoons of the soaking liquid. Very finely chop the mushrooms, aiming to mimic the consistency of ground meat, then set aside. Heat a medium pot of salted water to a boil.

Put the oil, garlic, crushed red pepper, parsley and heaping ¼ teaspoon salt into a cold, large sauté pan over medium-low heat. Very gently fry for 5 minutes until soft and lightly golden, turning the heat down if the garlic starts to brown.

Increase the heat to medium-high, then add the chopped mushrooms, tomato paste and plenty of freshly ground black pepper (about 50 twists, 1 to 1½ teaspoons). Stir-fry for 3 minutes, then set the pan aside while you boil the pasta.

Cook the pasta in the salted boiling water according to package directions until al dente. Drain, reserving 1¾ cups of the pasta water.

Return the sauté pan with the mushroom mixture to medium-high heat, then stir in 1½ cups of the reserved pasta water plus the reserved porcini soaking liquid. Bring to a simmer. Once simmering, let it bubble away for 3 minutes.

Add half the Parmesan, stirring until it has melted before adding the rest. Lower the heat to medium, then stir in the cream, followed by the drained tagliatelle. Toss over the heat until the pasta and sauce have emulsified, 1 to 2 minutes, adding a splash more pasta water if the pasta looks dry.

Remove from the heat and serve at once, finished with as much olive oil and Parmesan as your heart desires, plus a sprinkling of parsley.

Tabbouleh*

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

Zucchini-Feta Pancakes (Turkish Mucver)

Adapted from the New York Times (https://cooking.nytimes.com/recipes/1013960-zucchini-pancakes)

Yield: 12 pancakes

Ingredients
For the Pancakes

3 medium zucchini (about 1 pound), shredded
Salt and freshly ground black pepper
3 large eggs, beaten
½ cup all-purpose flour
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
3 scallions, finely chopped
⅓ cup finely chopped dill
1 teaspoon baking powder
4 to 6 tablespoons vegetable oil, more as needed

For the Yogurt Sauce (optional)

⅔ cup plain yogurt
2 cloves garlic, finely chopped
½ teaspoon salt

Directions

Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with ½ teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.

In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, ½ teaspoon salt, olive oil, feta, scallions, dill and ½ teaspoon black pepper. Mix well, add baking powder, and mix again.

Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about ⅜ inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.

For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes. 

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)

Tomato Risotto*

Adapted from the New York Times (https://cooking.nytimes.com/recipes/1020378-tomato-risotto)

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)

Spicy Butternut Squash Pasta With Spinach*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1021535-spicy-butternut-squash-pasta-with-spinach)

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)

Green Tomato Spice Bread

 

Makes 2 loaves, 12 slices each

Ingredients:
3 2/3  cups  all-purpose flour
1 tablespoon  baking powder
1 tablespoon  baking soda
1/2  teaspoon  salt
1  teaspoon  ground cinnamon
1  teaspoon  ground nutmeg
1/2  teaspoon  ground allspice or cloves
1 2/3  cups  granulated sugar
2 large egg whites
1/2  cup  canola oil
1/2  cup buttermilk
2  large eggs
15 ounces of pureed (or very finely chopped) green tomatoes*
Cooking spray
1/2  cup  chopped walnuts (optional)
1/2 cup raisins or craisins (optional)

Directions:
Preheat oven to 350°. 

In a large bowl, combine flour and next 6 ingredients (through allspice/cloves) in a bowl. Mix with a fork or whisk.

In another large bowl, combine sugar, egg whites, oil, buttermilk, and eggs; beat with a mixer at high speed until well blended. Add tomatoes, beating at low speed until blended. Add flour mixture (and optional nuts/fruit) to tomato mixture, beating at low speed just until combined.

Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray.

Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

*Any green tomatoes will do: large, small, in-between. I recommend that you chop them in a food processor or high-quality blender (we have a BlendTec) until pureed, then strain most of the liquid. Add 1 tbsp salt, stir, and let stand 10 minutes. More liquid will appear because of the brining. Rinse well a few times, and drain again. Four cups of tomatoes will generally process down to about 15 ounces pureed.

Margherita Pizza

Adapted from NYT Cooking recipes - Roberta's Pizza Dough and Margherita Pizza

Dough
10.6 oz hot-from-the-tap water
1.5 tsp extra virgin olive oil
1 1/8 tsp yeast
16.2 oz flour
1.5 tsp salt

Sauce
1 15-oz can whole or diced tomatoes, well drained
extra virgin olive oil
kosher salt

Toppings
At least 1/2 lb mozzarella, to taste (fresh, whole mozzarella -- diced -- is better, but shredded is ok as long as it's not non-fat)
10 large basil leaves, chiffonade

Directions
In the large bowl of a stand mixer with dough hooks, add water, oil, and yeast.
Cover with a towel or plastic wrap, or place in an enclosed area (e.g., microwave oven) for 10 minutes until yeast begins to foam.
Once yeast has foamed, add flour and salt, and mix with dough hooks for 3 minutes, until fully mixed.
Let sit for 15 minutes, then mix again for 3 more minutes.
Remove ball of dough and place on a well-floured surface. Divide in two, shape into balls, cover with a floured towel, and let rise for 4-6 hours.
About an hour before you plan to cook the pizza, place two pizza stones (or pans) on a shelf in the middle of the oven. Heat oven to 500 F.
In a blender, blend tomatoes, splash of olive oil (~1 tsp) and pinch of salt (~1/4 tsp) to make the sauce.
When dough has risen, add more flour to the surface. Use hands and/or rolling pin to flatten each ball to a 12"-14" round.
If you have a pizza peel, spread 1/2 cup sauce on each round, then sprinkle with mozzarella. Using the peel, place pizzas on pizza stones and bake for 12 minutes.
If you don't have a peel, remove one of the pans from the oven, add a splash of olive oil, and carefully transfer pizza dough to pan. Re-shape/spread as necessary, then add sauce and mozzarella, and bake for 12 minutes.
Sprinkle basil on pizza for last minute of baking.

Butternut Squash Lasagna with Mushrooms and Bechamel

(Theoretically serves 12, but everyone wanted seconds)

Adapted from Table Magazine

Lasagna Ingredients

Bechamel sauce

• 1 stick butter
• 1/4 cup flour
• 3 cups milk
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp nutmeg

Butternut squash filling

• 1 butternut squash, halved, or 1 lb. frozen cubed butternut squash
• 1 oz butter (omit if using frozen squash)
• 1 oz brown sugar 
• 1.5 cups ricotta cheese
• 1 cup mascarpone cheese
• 1/2 cup fresh grated Parmesan (or similar) cheese
• 3/4 tsp ground black pepper
• 1/4 tsp nutmeg
• 1/4 cup fresh sage leaves, chiffonade

2-3 cups red sauce (Ragu, Prego, etc.), separated (reserve about 3/4 cup for final layer)

4-5 cups thinly sliced mushrooms 

1 lb shredded mozzarella, separated (reserve up to 1/2 cup)

1 1/4 cups fresh grated Parmesan (or similar) cheese, separated (reserve 1/4 cup)

4-5 layers of oven-ready lasagna (12-15 noodles or 8-10 sheets)

up to 1/4 cup fresh chopped Italian parsley 

up to 1/4 cup fresh chopped basil

Directions

1. Preheat oven to 375F. 
2. Make bechamel sauce
   • Heat medium size pot over medium heat, then melt butter. 
   • Slowly whisk in flour, then milk, then spices.
   • Bring mixture to a simmer, stirring constantly to avoid scorching. Simmer for 15 minutes, remove, and allow to cool. 
   • Reserve about 3/4 cup of bechamel for final layer
3. Make butternut squash filling
   • Cover butternut squash halves in butter and sugar, and roast 30-45 minutes. When cool, scoop out the flesh and discard the skin. (Alternatively, cook frozen butternut squash cubes according to microwave directions, then add brown sugar)
   •  In a large bowl, mix cooked squash with cheeses, spices, and sage.
4. Heat large saute pan on medium high. Add splash of olive oil (or non-stick spray) and sauté mushrooms about 5 minutes
5. Prepare lasagna: Cover the bottom of a 9x13 pan with a thin layer of red sauce, a thin layer of bechamel, and one layer of lasagna noodles/sheets (3 noodles or two sheets).
6. Cover pasta with a thin* layer each of 
   • bechamel
   • red sauce
   • squash filling
   • sautéed mushrooms
   • mozzarella
   • grated Parmesan
7. Repeat three or four times (depending on depth of your 9x13 pan). *Each layer should be about 1/3 or 1/4 of total (not including any reserved amounts).
8. After final layer of pasta, add reserved bechamel and red sauce.
9. Cover with aluminum foil and bake for 45 minutes.
10. Uncover and sprinkle with parsley, basil, and reserved mozzarella and Parmesan.   
11. Bake uncovered an additional 15 minutes.
12. Allow to cool and set at least 15 minutes before serving.

(I don't even want to guess how many calories this is... )

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.

Zucchini Tomato Frittata with Feta

Ingredients

• 2 medium shredded zucchini (about 2 cups, shredded)
• 2 tbsp garlic-infused olive oil, separated
• 10 cherry or grape tomatoes, cut in half
• 4 eggs
• 8 egg whites
• 2/3 cup crumbled feta
• 1/4 cup milk
• 1/8-1/4 tsp red pepper flakes (optional)
• 6 medium basil leaves, sliced

Directions

1. Heat oven to 450.
2. Shred zucchini and sprinkle with kosher salt and pepper. Let sit and drain for 5-10 minutes.
3. In medium-sized, oven-safe frying pan, heat 1 tbsp olive oil over medium-high heat. Add cut tomatoes and drained zucchini, and cook for 5-10 minutes, stirring, until tomatoes are soft.
4. While zucchini and tomatoes cook, mix eggs, egg whites, feta, milk, and pepper flakes. 
5. Drain excess water from zucchini mixture (if any) return pan to stove top. 
6. Turn heat to high and pour egg mixture over zucchini. Mix gently with a fork. Cook 5 minutes.
7. Sprinkle basil over frittata and place pan in oven. Cook for 20-25 minutes, until light brown on top.

Adapted from https://www.furtherfood.com/recipe/zucchini-and-feta-frittata-low-fodmap-gut-healthy-low-carb-gluten-free/ and https://www.wholefoodbellies.com/zucchini-tomato-and-feta-frittata/

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.

Minestrone Soup

Adapted from All Recipes

https://www.allrecipes.com/recipe/13187/minestrone-soup-i/

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

Sweet Potato Latkes

Modified from https://www.epicurious.com/recipes/food/views/sweet-potato-latkes-105919 

Ingredients

2 lb sweet potatoes, peeled and coarsely grated
4 scallions (or equivalent chives or green part of leeks), finely chopped
2/3 cup all-purpose flour (GF flour also works)
4 large eggs, lightly beaten
2 teaspoon salt
1 teaspoon black pepper
3/4 cup vegetable oil

Mix all ingredients through pepper. (Note: If you want more of a patty, mix yams and scallions, then regrind in food processor to desired texture/consistency.)

Pour oil into large, non-stick frying pan until it just covers the bottom of the pan. Heat on medium. Once oil is hot, reduce heat to medium-low.

Using your hands, form balls of approximately 1-1/2" or 2", place in pan, and press down with fingers or a fork. 

Flip latkes when golden. If flipped too early, flip back until desired done-ness -- approximately 2 minutes per side.