Sesame Orange Udon

Ingredients
10 oz. asparagus
1 oz. fresh ginger
3 cloves garlic
1 orange
4 oz. curly kale
1 Thai chile
1 tbsp. sesame seeds
4 oz. organic udon noodles
¼ cup cashews
1 tbsp. brown sugar
1 tbsp. sesame oil
3 tbsp. tamari
2 tbsp. rice vinegar
2 tsp. vegetable oil
Salt and pepper

Directions
Place a large pot of salted water on to boil for the udon noodles. Trim about 1 inch from the bottom of the asparagus and slice the stalks into 2 inch pieces. Peel and mince the ginger. Peel and thinly slice the garlic. Zest the oranges, then cut half into wedges. Destem the kale, and roughly chop the leaves. Thinly slice the Thai chile into the rounds.

Place a large nonstick skillet or wok over medium heat and add the sesame seeds. Toast, tossing frequently, until the seeds are lightly browned and fragrant, about 1 to 3 minutes. Transfer the toasted sesame seeds to a medium bowl and add just 2 tbsp. orange juice, brown sugar, sesame oil, tamari, rice vinegar.

Return the large skillet to medium high heat with 2 tsp vegetable oil. Once the oil is hot, add the sliced garlic, as many sliced chiles as you’d like, and minced ginger, and cook, stirring occasionally, until lightly toasted and fragrant, about 1 to 2 minutes.

Add the udon noodles to the boiling water and cook until al dente, about 8 to 10 minutes. Add the sliced asparagus and cashews to the skillet with the aromatics, and cook until bright green and crisp-tender, about 2 to 4 minutes. Season asparagus with salt, and toss to coat. Turn off the heat.

Drain the udon noodles and immediately add to the now empty skillet along with the chopped kale and the sesame orange sauce. Increase heat to medium-high and cook the sesame orange udon until the sauce thickens slightly and the sugar dissolves. Add the orange zest, taste and adjust seasoning with salt if necessary.

Divide the sesame orange udon with asparagus and gingered cashews between large shallow bowls and serve with orange wedges.

Serves 2.

Caponata

Ingredients
1 small eggplant, cut into 1-inch pieces
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 large onion, chopped
1 celery stalk, chopped
¼ cup chopped green olives
2 teaspoons capers
1 large tomato, chopped
2 tablespoons red wine vinegar
½ teaspoon sugar

Directions
Preheat oven to 400°. Toss eggplant with 2 tbsp. oil on a baking sheet; season with salt and pepper. Roast, turning occasionally, until golden brown and tender, 25–30 minutes.

Meanwhile, heat remaining 2 tbsp. oil in a large skillet over medium-high, add onion, celery, olives, and capers, and cook, stirring occasionally, until tender, 12–15 minutes; season with
salt and pepper.

Stir in tomatoes, vinegar, sugar, and ½ cup water. Bring to a boil, reduce heat, and simmer until liquid is reduced by half, about 4 minutes. Add roasted eggplant and stir to coat.

Makes about 6 cups

Halloumi Tofu Bowls with Tahini Amba Dressing

Ingredients

1 cucumber (or 4-5 minis)

1 c. grape tomatoes

1/2 red onion

1 lemon

1 tbsp. mango chutney

2 tbsp. tahini

1 lb. extra firm tofu

1 tbsp. za’atar seasoning

1 tbsp. nutritional yeast

10 oz. shredded red cabbage

4 tbsp. olive oil

Salt

Directions

Peel the cucumber and halve lengthwise. Remove the seeds with a spoon, and slice. Cut the tomato into wedges. Peel and thinly slice the red onion. Halve and juice the lemon. Add the red cabbage, sliced cucumber, tomato wedges, as much sliced red onion as you’d like, just half the lemon juice, 2 tbsp. olive oil, and a pinch of salt to a large bowl. Toss the cucumber tomato salad to combine.

Add the mango chutney, tahini, 1 tbsp. lemon juice, 1 tbsp. olive oil, 3 tbsp. warm water, and a pinch of salt to a medium bowl. Whisk tahini amba dressing until smooth.

Pat the tofu dry with a clean kitchen towel and cut into 1/2-inch planks. Heat 1 tbsp. olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until crispy, 4 to 6 minutes. Add the za’atar seasoning, nutritional yeast, and ¼ tsp salt. Cook the halloumi tofu until fragrant, another 1 to 2 minutes.

Divide the cucumber tomato salad and top with halloumi tofu. Top with any remaining lemon juice. Serve with tahini amba dressing.

Serves 4. 

1 serving = 375 calories

Chipotle Sweet Potato Soup with Chorizo

Ingredients

2 large sweet potatoes (about 2 lbs.)

2 medium cooking onions (about 1 1/2 c.)

1/2 c. roasted red peppers, chopped

6 c. vegetable broth

4 cloves garlic, minced

1/2 tsp. cumin

1-2 tsp. chipotle chili pepper powder

2 vegan chorizo sausages

1/2 orange or 1 clementine, juiced

1 tsp. agave

avocado oil

salt and pepper

cilantro, pepitas, or lime crema (see recipe for vegan sour cream made with lime!)

Directions

Dice sweet potatoes, toss with oil, chipotle powder, salt and pepper, and bake at 425 degrees for 12-18 minutes. 

Sauté onions and garlic in oil. Once browned, add roasted red pepper. Add broth and sweet potatoes, bring to a boil, simmer 10 minutes. 

Crumble chorizo and brown in saute pan. Toast pepitas. 

Puree soup in Vitamix, squeeze in orange juice and add agave.

Pour into bowls and ladle chorizo into the center. Garnish with cilantro, pepitas, and lime crema.

Elote Bowls

Ingredients

¾ cup black quinoa

1 can chickpeas

1 lime

2 ears of corn

2 radishes

¼ oz. fresh cilantro

1 jalapeño

2 tbsp. plain vegan yogurt

2 tbsp. vegan mayo

¼ tsp. cayenne pepper

2 tbsp. pumpkin seeds

2 tsp. vegan parmesan

4 tsp. olive oil

Salt and pepper

Directions

Add the black quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes.

Drain and rinse the chickpeas and pat dry with a clean kitchen towel. Zest and juice the lime. Remove corn husks and cut kernels off the cob. Thinly slice radishes. Roughly chop cilantro. Trim, deseed, and mince the jalapeño.

Add just half the lime zest, just half the lime juice, yogurt, vegan mayo, just half the cayenne pepper, and a pinch of salt to a small bowl. Stir the elote sauce to combine.

Heat 2 tsp. olive oil in a large nonstick skillet over high heat. Add chickpeas and cook until lightly browned and crisp, 4 to 6 minutes. Transfer crispy chickpeas to a bowl. Return skillet to high heat with 2 tsp. olive oil. Add corn and cook until charred in spots, 3 to 4 minutes. Sprinkle with salt.

Add the remaining lime zest, remaining lime juice, minced jalapeño, and a pinch of salt to the crispy chickpeas and stir to combine. Divide cooked black quinoa between large bowls. Top with lime chickpeas and charred corn. Drizzle with elote sauce. Add sliced radishes, chopped cilantro, pumpkin seeds, and parmesan. Sprinkle the elote bowls with any remaining cayenne pepper.

Serves 2.

Crispy Plantain Tacos

Ingredients
2 garlic cloves
6 oz. tomatillos
1 poblano pepper
1 lime
¼ oz. parsley
1 apricot or peach
1 red Fresno chile
1 plantain
1 red onion
6 oz. curly kale
6 whole wheat tortillas
2 tbsp. vegan sour cream
1 tbsp. + 1 tsp. vegetable oil
Salt and pepper

Directions
Preheat the oven to 300°F for the tortillas. Peel the garlic. Remove husks from the tomatillos, and rinse and halve the fruit. Destem, deseed, and chop the poblano pepper. Halve and juice the lime. Roughly chop parsley leaves and stems. Remove pit from the apricot or peach and dice. Trim, deseed, and thinly slice the red Fresno chile. Peel plantain and cut into ½ inch thick slices. Peel, halve, and thinly slice red onion. Destem curly kale and roughly chop the leaves.

Add the peeled garlic, halved tomatillos, chopped poblano pepper, just half the lime juice, chopped parsley, and ½ tsp. salt to a blender. Blend the fiery green sauce until smooth. Taste, and add salt as necessary.

Add the remaining lime juice, diced apricot or peach, thinly sliced red Fresno chile, and a pinch of salt and pepper to a medium bowl. Stir the apricot salsa. Taste, and add salt and pepper as necessary.

Heat 1 tbsp. vegetable oil in a large nonstick skillet over medium-high heat. Add sliced plantain and a pinch of salt and pepper. Cook until lightly browned, 3 to 4 minutes per side. Transfer the crispy plantain to a large plate.

Wrap the whole wheat tortillas in foil and place in the oven until warmed through, 4 to 5 minutes. Return skillet to high heat with 1 tsp. vegetable oil. Add sliced red onion and a pinch of salt and cook until lightly charred, 3 to 5 minutes. Lower heat to medium-high and add chopped curly kale and a pinch of salt and pepper. Cook until kale is bright green, 3 to 5 minutes.

Divide the warm whole wheat tortillas between plates. Add charred red onion and kale, crispy plantain, and apricot salsa. Top the crispy plantain tacos with fiery green sauce and a dollop of sour cream.

Serves 2

Takeout Noodles with Asparagus & Sesame Ginger Sauce

Ingredients

8 oz. asparagus

1 oz. fresh ginger

4 radishes

2 tbsp. sesame oil

3 tsp. tamari

1 tbsp. rice vinegar

1 tbsp. peanut butter

2 tbsp. chile garlic sauce

10 oz. fresh ramen noodles

¼ c. crispy shallots

¼ c. peanuts

1 tsp. vegetable oil

Salt

Directions

Bring a medium saucepan with 2 quarts water and 1 tablespoon of salt to a boil. Trim 1 inch off the bottom of the asparagus and slice the asparagus into 1-inch pieces. Peel and mince 2 teaspoons of ginger. Grate the radishes on the largest side of a box grater.

Add the minced ginger, sesame oil, tamari, rice vinegar, peanut butter, and as much of the chile garlic sauce as you’d like to a medium bowl. Whisk the sesame ginger sauce until combined.

Once the water in the medium saucepan is boiling, add the fresh ramen noodles and cook until just al dente, 1 to 2 minutes. Drain and rinse with cool water to stop the cooking process.

Heat 1 teaspoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the sliced asparagus and cook until bright green and tender, 2 to 3 minutes. Add the cooked ramen noodles, sesame ginger sauce, and a pinch of salt and toss until well coated and hot, another 2 to 3 minutes.

Divide the takeout-style noodles and asparagus between bowls. Top with grated radishes, crispy shallots, and peanuts.

Serves 2.

Parmesan Gnocchi with Melted Summer Squash & Basil

Ingredients

3 garlic cloves

2 yellow squash

1 lemon

½ oz. fresh basil

10 oz. fresh gnocchi

1 tbsp. vegan butter

3 tbsp. vegan parmesan

1 tsp. crushed Aleppo pepper

2 tsp. olive oil

Salt and pepper

Directions

Bring a large pot with 4 quarts water and 2 tablespoons of salt to a boil. Peel and thinly slice the garlic. Trim the summer squash and slice into half moons. Halve the lemon, juice one half, and divide the other half into wedges. Pick the basil leaves from the stems.

Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add the sliced garlic and a pinch of salt and pepper. Cook until the garlic is lightly browned, 2 to 3 minutes. Transfer the crispy garlic to a small bowl and return skillet to medium-high heat.

Add the sliced summer squash to the skillet and cook until lightly browned in places, 3 to 4 minutes. Reduce heat to low and cook until the squash softens and breaks down, another 5 to 7 minutes. Transfer the melted summer squash to a bowl.

Add the gnocchi to the large pot of boiling water and cook until the gnocchi floats, 3 to 5 minutes. Drain the cooked gnocchi and shake to remove excess water.

Return skillet to medium-high heat with the butter. Once melted, add the cooked gnocchi and cook, undisturbed, until browned in places, 2 to 4 minutes. Add the parmesan and melted summer squash and stir to combine. Remove skillet from heat and add the lemon juice.

Divide the parmesan gnocchi with melted summer squash between bowls. Top with basil leaves, crispy garlic, and as much of the Aleppo pepper as you’d like. Serve with lemon wedges.

Serves 2.

Almond Butter Tofu Bowls with Charred Zucchini and Bok Choy

Ingredients

¾ cup sushi rice

1 garlic clove

1 oz. fresh ginger

2 tbsp. almond butter

4 tsp. soy sauce or tamari

1 tsp. turbinado sugar

1 tbsp. sesame oil

2 tbsp. chile garlic sauce

1 zucchini

6 oz. baby bok choy

1 radish

8 oz. pre-baked tofu (i.e. Soy Boy)

2 tbsp. vegetable oil

Salt and pepper

Directions

Add the sushi rice, 1¼ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 15 to 18 minutes.

Mix the almond butter sauce

Peel and mince the garlic. Peel and mince just 2 teaspoons of ginger. Add the minced garlic, minced ginger, almond butter, tamari, turbinado sugar, sesame oil, as much chile garlic sauce as you’d like, and 2 tablespoons of warm water to a medium bowl. Whisk the almond butter sauce until smooth.

Trim the zucchini and slice into half moons. Roughly chop the baby bok choy. Trim the radish and sliced into matchsticks. Cut the tofu into bite-size cubes.

Heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat. Add the sliced zucchini and cook until charred in places, 3 to 5 minutes. Add the chopped baby bok choy and cook until wilted, 2 to 3 minutes. Sprinkle with salt and pepper and transfer vegetables to a plate.

Return skillet to medium-high heat with 1 tablespoon of vegetable oil. Add the cubed tofu and cook until crispy in places, 3 to 5 minutes. Add the almond butter sauce and cook another 2 to 3 minutes.

Divide the cooked sushi rice between bowls and top with almond butter tofu and charred vegetables. Serve with sliced radish and any remaining chile garlic sauce. 

Serves 2.

Japanese Yam & Tofu Salad with Orange & Spicy Peanut Dressing

Ingredients

1 Japanese yam

6 oz. smoked tofu

¼ oz. fresh cilantro

1 orange

1 jalapeño

1 lime

1 tbsp. sesame oil

6 oz. shredded red cabbage

¼ c. sliced almonds

¼ c. spicy peanut sauce (pre-made)

2 tsp. vegetable oil

Salt and pepper

Directions

Preheat the oven to 425°F. Cut the Japanese yam into 1 inch cubes, place on a baking sheet, and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast the diced Japanese yam until tender and slightly browned, 20 to 25 minutes.

Cut the tofu into bite-sized cubes. Pick the cilantro leaves from the stems. Peel the orange and cut into wedges. Thinly slice the jalapeño. Halve and juice the lime.

Heat just 2 tsp sesame oil in a large nonstick skillet over high heat. Add the cubed tofu and a pinch of salt. Cook, tossing occasionally, until browned and crispy, 3 to 5 minutes.

Add the roasted Japanese yams, tofu, cilantro leaves, orange wedges, sliced jalapeño, just half the lime juice, remaining sesame oil, shredded red cabbage, and almonds to a large bowl. Toss the warm Japanese yam and shiitake salad. Taste, and add salt and pepper as necessary. Add the remaining lime juice and spicy peanut sauce to a small bowl and whisk until smooth. Divide the warm Japanese yam and shiitake salad between plates. Drizzle with spicy peanut dressing.

Serves 2.