Tumeric & Coconut-Braised Cabbage

Ingredients
½ medium head of green cabbage (about 2 lb.)
2 medium shallots (about 4 oz.)
1 1" piece ginger
2 garlic cloves
1 serrano or other green chile
3 tbsp. extra-virgin olive oil, divided
3/4 tsp. kosher salt, plus more
1 13.5-oz. can unsweetened coconut milk
1 15.5-oz. can chickpeas (about 2 cups)
1 tsp. brown mustard seeds
1 tsp. ground cumin
1 tsp. turmeric powder
½ cup vegetable stock or water
Freshly ground black pepper
Steamed white rice, cilantro leaves, and lime wedges, for serving

Directions
To start, prep your ingredients. Slice cabbage through core to make 4 wedges. Peel and finely chop shallots. Finely chop or grate ginger and garlic cloves. Halve green chile lengthwise and, if you don’t want it too hot, scrape out seeds and white membrane with the back of the knife; discard. If you prefer some heat, leave as is. Finely chop chile. Set shallots, ginger, garlic, and chile aside. 

Heat 2 tablespoons of extra-virgin olive oil in a large high-sided skillet with lid or wide Dutch oven over medium-high. Add cabbage, cut side down, and season with kosher salt. Cook, undisturbed, until lightly charred underneath, about 5 minutes. Turn over and cook, undisturbed, until charred, about 5 minutes. Transfer cabbage to a plate. Shake one 13.5-oz. can unsweetened coconut milk to ensure it’s well mixed; open can. Open one 15.5-oz. can chickpeas and rinse in a colander under running water. Heat remaining olive oil in same skillet over medium-high. Add reserved shallots, ginger, garlic, and chile, and cook, stirring with a wooden spoon, until fragrant, about 1 minute. Add brown mustard seeds, ground cumin, and turmeric powder and cook, stirring, until mustard seeds are popping, about 1 minute. Add coconut milk, chickpeas, ½ cup vegetable stock or water, and 3/4 teaspoon of salt. Stir to combine. 

Place cabbage wedges back into pan and, using a large spoon, baste cabbage with coconut milk; bring mixture to a boil. Cover, reduce heat to low, and cook until cabbage is tender, 15–20 minutes. Taste and season with salt and freshly ground black pepper. Scoop some steamed white rice into each bowl and divide cabbage and chickpeas over; top with cilantro leaves. Serve with lime wedges, for squeezing over.

Serves 4.

Creamy Corn & Chorizo Enchiladas

Ingredients

1 onion

3 garlic cloves

2 vegan sausages (Field Roast Chorizo is great here!)

1 ear of corn

1 lime

14.5 oz. diced tomatoes

1 dried ancho chile

1 tsp. ground cumin

1 tsp. chipotle morita powder

¼ c. vegan sour cream

4 corn tortillas

¼ oz. fresh cilantro

2 tbsp. vegetable oil

Salt

Directions

Preheat the oven to 400°F. Peel and dice the onion. Peel and slice the garlic. Remove sausages from packaging and slice into bite-size pieces. Cut corn kernels off the cob. Halve and juice the lime.

Heat 1 tbsp. of vegetable oil in a medium saucepan over medium-high heat. Add just half the diced onion, just half the sliced garlic, and a pinch of salt, and cook until softened, 3 to 4 minutes. Add just 1 cup tomatoes, dried ancho chile, cumin, ¼ tsp salt, and ¼ cup water. Bring smoky ancho sauce to a simmer and cook until slightly thickened, 4 to 5 minutes.

Heat 1 tbsp. of vegetable oil in a large nonstick skillet over medium-high heat. Add sausage and cook until browned and crispy in places, 3 to 5 minutes. Add remaining diced onion and remaining sliced garlic and cook until softened, 3 to 4 minutes. Remove from heat and add corn kernels, chipotle morita powder, and sour cream, and stir well to combine.

Transfer the smoky ancho sauce to a blender. Add lime juice and blend on low until smooth. Taste, and add salt as necessary. Add ¼ cup smoky ancho sauce to an 8 x 8 baking dish.

Top each of the corn tortillas with creamy corn and chorizo filling. Roll each tortilla and place seam side down in the baking dish. Top enchiladas with remaining smoky ancho sauce and cover baking dish with foil. Bake 8 to 10 minutes.

Roughly chop the cilantro leaves and stems. Divide the creamy corn and chorizo enchiladas between plates. Top with chopped cilantro.

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.

Korean-Style Savory Oats

Ingredients
1/4 c. steel cut oats
1 1/4 c. water
1/2 tsp. vegetable base
1/2 tsp. Gochujang
1 tsp. maple syrup
1/4 tsp. ginger paste
1/4 tsp. lemongrass paste

Optional add-ins: 
Cucumbers, sliced into half moons
Spinach or other greens, chopped
Scallions
Edamame
Pickled onions
Cilantro
Black sesame seeds
Kimchi

Directions
Bring water and all ingredients before add-ins to a boil, stir in oats, reduce temperature to low and cook for about 20 minutes, stirring occasionally.

Towards the end of the cooking time, mix in chopped greens.


Pour oatmeal into a bowl and top with herbs, pickled onions, kimchi, or whatever else you have on hand!

Curried Lentil, Tomato, and Coconut Soup

Ingredients

2 tbsp. coconut oil

1 medium onion, finely chopped

3 garlic cloves, pressed

1 tbsp. ginger, minced

1 tbsp. curry powder

1/4 tsp. red pepper flakes

3/4 red lentils

1-14.5 oz. can crushed tomatoes (I used fire-roasted diced tomatoes)

1/2 c. cilantro, finely chopped

kosher salt

black pepper, freshly ground

1-13.5 oz. can unsweetened coconut milk, mixed well

Lime wedges 

Directions

Heat oil in large saucepan over medium. Cook onion, stirring often, until softened and golden brown. Add garlic, ginger, curry, and red pepper flakes, and cook, stirring until fragrant, about 2 minutes. Add lentils and cook for a minute more, stirring. Add tomatoes, 1/2 cup cilantro, a generous pinch of salt and 2 1/2 cups of water; season with salt and pepper. Set aside 1/4 cup of the coconut milk for serving and add remaining to saucepan. Bring mixture to a boil; reduce heat and simmer gently until the lentils are tender but not mushy, about 20 minutes. Season with more salt and pepper as needed. 

To serve, divide among bowls, drizzle with reserved coconut milk and top with additional cilantro. Serve with lime wedges.

Serves 4. 

Vegan Laksa

A bowlful of Malaysian flavor from Vegan Richa. Check out her blog for the original recipe and so many more: https://www.veganricha.com/2016/10/vegan-laksa-malaysian-curry-laksa-soup-recipe.html

Ingredients


Laksa Paste:2 tsp. coriander seeds
1/2 tsp. fennel or cumin seeds
1 inch fresh turmeric root peeled if needed (or use 1 tsp. ground turmeric)
1 inch fresh ginger root peeled if needed (or use 1 tsp. ginger paste)
1 green chile
1/2 tsp. cayenne (or use paprika + cayenne for less heat)
1 stalk lemongrass (or use 1 tsp. lemongrass paste)
3 cloves of garlic
2 tbsp. raw cashews soaked for 15 mins, use almonds or pepitas for cashew-free
a good handful of cilantro with tender stems
1 tsp. lime juice


Laksa Curry Soup:1 tsp. oil
Laksa curry paste from above
2 c. sliced white mushrooms
3/4 c. sliced carrots
1/2 to 1 c. other veggies, like bell peppers and broccoli, sliced or chopped small
3 c. veggie broth
13.5 oz. can coconut milk
6 to 8 oz. brown rice noodles, uncooked
1 c. of chopped spinach or chard
salt and cayenne to taste
sugar or sweetener, if needed
cilantro and mint, for garnish


Instructions

Make the paste:Toast the coriander and fennel seeds for 2 to 3 minutes or until fragrant. Add to a blender or spice grinder and grind to a coarse mixture. Add the rest of the ingredients to a blender or food processor and blend until pasty. Add a tablespoon or so water if needed. The paste can be refrigerated for up to a week and frozen for longer.

Make the soup:Heat oil in a saucepan over medium heat. Add all of the curry paste (1/3 to 1/2 cup) and fry for 3 minutes. Stir occasionally. If using premade paste, use a 1/3 cup. Add the mushrooms and cook for 2 minutes. Add the veggies, broth and coconut milk and bring to a boil. Reduce heat to medium low. Add in the rice noodles and let the mixture simmer for 10 minutes. Fold in the spinach and chard. Taste and adjust salt and heat. I usually add a bit of salt or soy sauce, lime juice and some sugar at this point. Add more coconut milk if needed. Simmer for another few minutes. Garnish with fresh cilantro, mint, bean sprouts or crisped tofu and serve.

Serves 4.

Refried Butternut Tacos

Ingredients
1 can cannellini beans
2 c. cubed butternut squash
1 c. red grapes, halved or quartered
1 jalapeno, deseeded & minced
1 scallion
1/2 oz. cilantro
1 lime
1 tbsp. vegan butter
2 tsp. agave
2 oz. shredded green cabbage
6 tortillas
2 tsp. hot sauce
3 tbsp. pumpkin seeds

Directions
Preheat oven to 400 degrees. Drain and rinse the beans. Add beans and squash to a large nonstick skillet and cover with an inch of cold water. Bring to a boil, reduce heat to medium, and boil until squash is fork-tender, about 10 to 12 minutes. Drain the squash, return to skillet and mash with a fork. Transfer the mashed squash and beans to a bowl and wipe the skillet clean.

Halve or quarter the grapes. Toss with 1 tsp. olive oil and a pinch of salt and pepper on a baking sheet. Roast until grapes are soft, fragrant, and slightly wrinkled, about 6 to 8 minutes. Set aside to cool slightly.

Mince the jalapeno and thinly slice the scallion. Finely chop the cilantro leaves. Combine the jalapeno with half the cilantro in a bowl with juice from half of the lime. After grapes have cooled, add them to the bowl with a pinch of salt and pepper and set aside.

Return the skillet to medium-high heat with 1 tbsp. olive oil. Add the mashed squash and beans and smooth into an even layer in the pan. Reduce heat to medium and cook undisturbed until bottom is well browned, about 5 to 7 minutes. Add the butter and agave and stir to combine. Season with a pinch of salt.

Add the remaining chopped cilantro, remaining lime juice, shredded cabbage, and a pinch of salt to a medium bowl. Toss the slaw to combine. Wrap the tortillas in a dish towel or foil and pop in the oven to warm.

Lay the warm tortillas on a clean work surface and divide the refried butternut between them. Toss with salsa, slaw, and pepitas. Drizzle with hot sauce.

Serves 2.

Leftover Thai Squash Soup

Ingredients
4 c. roasted winter squash
avocado or other neutral oil
1 medium onion, chopped
4 garlic cloves, chopped
1-2 tbsp. red curry paste
1 tsp. curry powder
1/2 tsp. ground pepper
4 c. vegetable broth
1/2 can coconut milk
1 tsp. soy sauce
1 tsp. maple syrup
coconut milk, cilantro & sesame seeds to garnish

Directions
Heat the oil in a pot over medium-high heat. Add the onions and sauté for a few minutes, then add the garlic. Scoop the squash into the pot. Mix everything well, add curry paste, curry powder and pepper. Add the broth, coconut milk, soy sauce, and maple syrup and bring to a boil. Reduce heat to low and let simmer for 15 minutes.

Transfer soup to a blender or use an immersion blender to puree the soup.

Garnish with coconut milk, cilantro, and sesame seeds.

Serves 2 to 4.

Tortilla Soup

Ingredients
1 medium onion, chopped
1 carrot, chopped
1 bell pepper, chopped
1 to 2 jalapenos, diced
4 cloves garlic
1 tbsp. olive oil
2 1/2 tsp. each ground cumin, dried oregano, and chili powder
1/8 tsp. salt
1-14.5 oz. can fire-roasted tomatoes
1/4 c. tomato paste
5 c. vegetable broth
1 tbsp. lime juice
6 to 8 corn tortillas, cut into 1-inch squares
1 1/2 c. cooked chickpeas (or 1 can)
chopped cilantro, minced jalapenos & avocado for garnish

Directions
Saute onion in the oil until translucent. Add carrot and bell pepper and cook until golden, another 3 minutes. Add jalapenos, garlic, spices, and salt and cook for another 30 seconds. Add tomatoes and paste. Stir thoroughly. Add broth and bring to a simmer.

Add the lime juice and tortilla squares. Stir and let simmer until tortillas get nice and soft, about 10 minutes. Turn off the heat and pulverize with your immersion blender until smooth.

Serve with chickpeas piled in the center of each bowl, with chunks of avocado, minced jalapenos, and some cilantro. Vegan sour cream is a nice add here, as well.

Serves 4 to 6.

Soba Noodles with Eggplant & Mango

Ingredients
1/4 c. rice vinegar
1 1/2 tbsp. sugar
1/4 tsp. salt
1 garlic clove, crushed
1/2 fresh red chile, finely chopped
1 tsp. toasted sesame oil
grated zest and juice of 1 small lime
1/2 c. sunflower or avocado oil
1 small eggplant, cut into 3/4-inch dice
6 to 7 oz. soba noodles (or your favorite Asian noodles)
1 large ripe mango, cut into 3/8-inch dice or 1/4-inch thick strips
3/4 c. basil leaves, chopped (if you find Thai basil, use less of it)
3/4 c. cilantro leaves, chopped
1/2 small red onion, very thinly sliced
1 pkg. extra firm tofu, pressed and cut into 1-inch cubes

Directions
In a small saucepan, gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice.

Heat only enough oil to coat a large pan and shallow-fry the eggplant. Once golden brown, remove to a colander, sprinkle liberally with salt and leave there to drain. Next, shallow-fry the tofu in a similar method, and move to paper towels to drain oil.

Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well. Shake off as much of the excess water as possible.

In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve, add the rest of the herbs and mix well, then pile on a plate or in a bowl.

Serves 3 as a main course.

1 serving = 615 calories

Southwestern Chopped Salad with Cilantro Dressing

Ingredients
For the salad: 
Large head of romaine, chopped
1-15 oz. can black beans, rinsed and drained
1 large bell pepper
1 pint grape tomatoes, quartered
2 c. corn (thawed if frozen)
5 green onions, finely chopped

For the dressing:
1 c. loosely packed cilantro, stems removed and roughly chopped
1/2 c. plain Greek yogurt
2 tbsp. fresh lime juice (about 1/2 lime)
1-2 garlic cloves
1/4 c. olive oil
1-1/2 tsp. white vinegar
1/8 tsp. salt

Directions
Puree all dressing ingredients in a blender or food processor until smooth. Taste and adjust seasonings if necessary. Finely chop romaine, bell pepper, tomatoes, and green onions. Place all salad ingredients in a large bowl and mix to combine. Toss with dressing. Serve topped with tortilla chips or crispy Chinese noodles. May also add cooked, chilled pasta for more bulk.

Serves 4.

Thai-Inspired Squash & Peanut Soup with Lime & Cilantro

Ingredients
2 lbs. butternut squash, peeled and cubed
1 c. vegetable stock
salt and fresh ground black pepper, to taste
2 tsp. olive oil
1 onion, finely chopped
2 tsp. garlic, minced
1 tsp. ginger root, minced or grated
1 red bell pepper, seeded and finely chopped
1-14 oz. can coconut milk
2 tbsp. Thai red curry paste
1/2 c. natural peanut butter
1 tbsp. brown sugar
2 tsp. soy sauce
2 tbsp. lime juice
1/3 c. cilantro, finely chopped
cilantro and peanuts, for garnish
Sriracha sauce, for serving

Directions
Peel the butternut squash and cut into cubes. Put the squash cubes and vegetable stock into the slow cooker, season squash generously with salt and freshly ground black pepper, and cook on high for 2 hours, or until the squash is soft enough to mash easily. When it's soft, use an immersion blender or potato masher to puree the squash.

Heat the oil in a large non-stick frying pan, add onion and saute until well-browned, about 8 minutes. Add the minced garlic, minced ginger, and diced red bell pepper and saute about a minute more. Then add the coconut milk, Thai red curry paste, and peanut butter and heat just until the curry paste and peanut butter is melted into the coconut milk.  Add the brown sugar and soy sauce.

Stir the coconut milk mixture into the pureed squash, turn slow cooker to low and cook for one hour more. Stir in the chopped cilantro and lime juice and cook about 15 minutes more. Serve hot, garnished with more chopped cilantro and chopped peanuts if desired. If you'd like more heat, shake in a little Sriracha Sauce.

Serves 4 to 6.

Chipotle Sweet Potato & Brown Rice Egg Skillet

Ingredients
1/2 tbsp. olive oil
1/4 red onion, chopped
2 tbsp. poblano pepper, minced
2 medium sweet potato, shredded
1/2 to 1 tsp. chipotle powder and water
Juice from one lime, freshly squeezed
1/2 c. brown rice, COOKED
3 tbsp. cilantro, chopped and divided
2 eggs
1 avocado
2 to 3 tbsp. cojita cheese, crumbled

Directions
In a cast iron skillet, heat olive oil over medium low heat. Add onion and peppers, cooking for 5 to 6 minutes. Stir in shredded sweet potatoes, lime juice, and two tablespoons of water. Cover and let cook for 4 to 5 minutes, just until sweet potatoes are becoming soft. (Sky actually browned the sweet potatoes in advance a bit). Stir in the cooked brown rice and cilantro. Make a well in the center of the pan and crack both eggs. Cover, and reduce the heat to low, cooking eggs until desired firmness, about 7 to 12 minutes. Serve with wedges of avocado, a sprinkle of cojita, and cilantro. Serves 1 to 2.

Spinach Enchiladas

The is an excellent white sauce for the traditional "Mexican Flag" enchilada dish you might find. 

Ingredients
For the enchiladas:
1 lb. fresh organic spinach (we used the Wegmans 11 oz. organic baby spinach)

2 tbsp. chopped garlic
1 large onion, chopped
1 lb. fresh mushrooms, halved
1 tbsp. butter
2 slices white bread, crusts removed
salt
2 tsp. white pepper
1/4 tsp. nutmeg
1/2 tsp. chili powder
2 eggs, beaten
2 c. grated monterey jack and cheddar cheese blend, divided
6 to 8 flour tortillas

For the cilantro cream sauce:
1-1/2 c. half-and-half
1/8 tsp. cayenne pepper
3/4 tsp. salt
1/2 tbsp. cornstarch, plus 1 tsp. cornstarch, dissolved in a small amount of cold water
1-1/2 c. cilantro, chopped finely

Directions
Wilt spinach in large pot. Combine garlic, onion and mushrooms in food processor, and process until coarsely chopped. Melt butter in sauté pan, and sauté onion mixture until onion is translucent. Remove pan from heat, and set aside.

Make bread crumbs in food processor from sliced bread. Add spinach, salt, pepper, nutmeg, chili powder and eggs. Process until blended thoroughly. Transfer to mixing bowl, and stir in onion mixture and 6 tablespoons cheese.

Preheat broiler. Spoon a portion of filling onto each tortilla and roll it up. Place each enchilada in casserole dish, seam side down. Repeat until you've used up filling. 

For cream sauce, mix half-and-half, cayenne, salt and a little of the dissolved corn starch in medium saucepan, and heat until thickened. The sauce should be creamy, not runny; add more cornstarch mixture as necessary. Off the heat, stir in cilantro. Pour cilantro cream sauce over tortillas, and sprinkle with remaining cheese. Broil until cheese melts and turns a nice golden color.

Yellow Bean Salad with Coconut-Cilantro Dressing

My adaptation on a recipe from Heidi Swanson's 101 Cookbooks, for beans fresh from the garden!

Ingredients
1 lb. yellow runner beans (or, use green beans!)
1 jalapeno, stemmed and seeded
5 green onions, green parts trimmed and reserved
a big handful of cilantro
1 clove garlic, peeled and smashed
3/4 tsp. fine grain sea salt
1 tbsp.sunflower oil
1 c. coconut milk, well mixed
1-2 tbsp. freshly squeezed lemon juice, or to taste1 tsp. agave
2 big handfuls pepitas, toasted
1 avocado, diced (optional)

Directions
Cut the beans into 1-inch segments on a deep bias. Cook in a pot of well-salted water for just 30-45 seconds, drain, and run under cold water to stop cooking. Drain, and aggressively shake off as much water as possible. Set aside.

To make the dressing, pulse the chile, onions, cilantro, garlic, salt, and sunflower oil into a paste with a food processor. Pulse in the coconut milk in two additions, before adding the lemon juice to taste, a half tablespoon at a time.

Place the beans and avocado (if using) in a large bowl with most of the pepitas. Toss well with a generous amount of the dressing. Serve in a bowl or platter topped with the remaining pepitas and scallions.