Tomato Farro Risotto with Swiss Chard and Tofu Feta

Ingredients
4 cloves garlic
¼ cup apple cider vinegar
1 package extra firm sprouted tofu
1 onion
¾ cup farro
1 can crushed tomatoes
Fresh oregano
1 lemon
2 tsp nutritional yeast
½ tsp dried thyme
4 oz Swiss chard
2 tbsp olive oil
Salt and pepper

Directions
Peel 2 cloves garlic. Combine the garlic, apple cider vinegar, 1 cup water, and 1 tsp salt in a small saucepan and bring to a boil. Drain the tofu and cut into 1 inch cubes. Once the vinegar mixture is boiling, add the tofu and reduce heat to low. Gently cook until you start the farro. 

Peel and dice the onion. Peel and mince the remaining 2 cloves garlic. Place a large nonstick skillet over medium heat with 2 tbsp olive oil. Add the diced onion, minced garlic, and a pinch of salt and pepper. 

Cook until softened, about 4 minutes. Add the farro and stir until toasted, about 1 minute. Add the tomatoes and 2 cups water and cook until the farro is tender, about 18 to 22 minutes.

Chop the oregano leaves and add them to a medium bowl. Zest the lemon. Add the zest and the juice from half the lemon to the bowl along with the nutritional yeast, dried thyme, ½ tsp salt, and a pinch of pepper. Drain the tofu and add it to the bowl. Toss well to combine and place in the refrigerator until you’re ready to serve.

Thinly slice the Swiss chard stems and roughly chop the leaves. Cut the remaining lemon half into wedges.

Once the farro is tender, add the Swiss chard stems and leaves and stir to combine. Cook until the greens are bright and tender, about 3 to 4 minutes. Taste and season with salt and pepper.

Scoop the tomato farro risotto into large bowls and top with the tofu feta, crumbling it a bit with your hands.

Serves 2.

1 serving = 570 calories

Lentils With Chorizo, Greens and Yellow Rice

Original recipe from NYT Cooking.

Ingredients

For the lentils: 
1 tbsp. olive oil
1/2 large onion, diced (about 3/4 cup)
Salt and pepper
4 oz. dry-cured Spanish chorizo, cut into 1/2-inch chunks (I used Renegade Foods Spicy Chorizo) 
1/2 tsp. cumin seeds, toasted and ground
1/2 tsp. minced garlic
1/2 tbsp. smoked paprika
1/2 lb. large green or brown lentils, rinsed and drained
2 c. thinly sliced chard (about 2 bunches)  
2 tbsp. chopped scallions, both white and green parts

For the yellow rice: 
1 c. white long-grain or basmati rice
1 tbsp. olive oil
1/2 small onion, finely diced
1 1-inch cinnamon stick
3 whole cloves
1/2 tsp. turmeric 
½ tsp. salt

Directions
Put 1 tbsp. olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. When hot, add onion, stir to coat with oil, and season well with salt and pepper. Cook, stirring, until softened and beginning to brown, about 5 minutes.

Lower heat to medium, add chorizo and continue to cook mixture until chorizo has browned a bit. Add cumin, garlic and paprika, and stir to combine.

Add lentils to pot and pour in 3 cups water. Cover and bring to a boil over high heat, add 1/2 teaspoon salt, then turn down to a low simmer. Keep pot covered with lid ajar, and simmer gently, stirring occasionally, for 45 minutes, until well cooked and porridgelike. (Add a small amount of water to loosen slightly if necessary.)

Add the chard, pushing down to help it wilt. Put on lid and cook 15 minutes more until chard is well cooked. Stir to combine with lentils.

Meanwhile, cook the rice. Rinse rice well in a bowl of cold water until water runs clear, then drain. Put 1 tablespoons olive oil in the Instant Pot on sauté mode. Add onion and cook, stirring, until softened and starting to color, 3 to 4 minutes. Add rice and stir to coat. Add cinnamon, cloves, turmeric, salt and 2 cups water (if using white rice) or 2 1/2 cups of water if using brown rice. Set Instant Pot to high pressure for 4 minutes (if using white rice) or 23 minutes (if using brown rice).

To serve, put a large ladle of stewed lentils in a low wide soup bowl and place a large spoonful of rice next to it. Sprinkle with scallions.

Serves 4.

1 serving = 385 calories

Almond Butter Tofu Bowls

Ingredients
¾ c. sushi rice
1 garlic clove, minced
2 tsp. fresh ginger, minced
2 tbsp. almond butter
2 tbsp. tamari
1 tsp. turbinado sugar or agave
1 tbsp. sesame oil
2 tbsp. chile garlic sauce
1 radish
1 lb. extra-firm tofu, pressed
6 oz. chopped kale and/or chard
1 tbsp. + 2 tsp. vegetable oil
Salt and pepper

Directions
Add the sushi rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes. Remove saucepan from heat, covered, to steam until ready to serve. (Or, cook rice in the Instant Pot at high pressure for 6 minutes with 3/4 cup of water.)

Add 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. Stir the almond butter sauce until smooth.

Trim the radish and slice into matchsticks. Dice the tofu into bite-size cubes.

Heat 2 teaspoons of vegetable oil in a large nonstick skillet over high heat. Add chopped kale and/or chard and cook, tossing occasionally, until bright green and tender, 3 to 5 minutes. Sprinkle greens with salt and pepper, and transfer to a plate.

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

Divide the cooked sushi rice between bowls and top with almond butter tofu and winter greens. Top with radish matchsticks and any remaining chile garlic sauce.

Serves 2.

1 serving = 650 calories

Spaghetti Squash Bake with Sundried Tomato Cream Sauce

Vegan Richa's Italian dishes are easily on par with her Indian dishes! This is a super healthy, easy substitute when you're craving lasagna.

Ingredients
1 spaghetti squash
3 cloves garlic, minced
3-4 ounces spinach, chopped
salt and pepper to taste

Sundried Tomato Cream Sauce
7 oz. silken tofu
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. oregano, basil and thyme
1 tbsp. extra virgin olive oil
3 tbsp. sundried tomato
2 tbsp. nutritional yeast
1/2 tsp. salt
1 1/4 c. non-dairy milk
2 tsp. cornstarch or arrowroot starch

Garnish
fresh basil or herbs, pepper flakes, vegan Parmesan or breadcrumbs

Directions
Cook the spaghetti squash in the Instant Pot. Place the spaghetti squash on a trivet, add 1 1/2 cups of water to the inner pot, then lower into the Instant Pot. Close the lid, and pressure cook for 10 minutes. Let the pressure release naturally.

Carefully lift out the trivet with the spaghetti squash from the Instant Pot. Let the squash cool for 5-10 minutes, then slice open. Use a spoon to scoop out the seeds. The squash will be well cooked and soft at this point. You can convert it into noodles using a fork by pulling the fork through the squash, from the end to the top. The longer the stroke, the longer noodles you'll get. Set the noodles aside.

For the sauce, blend all the ingredients until well blended. Blend for a minute, let it sit for a few minutes so the sundried tomato can rehydrate, then blend again until the mixture is smooth and creamy.

Next, assemble your squash bake. Oil the bottom of a 9x9 baking dish. Add all of the spaghetti squash, garlic, and spinach, then pour in the tomato cream sauce, and toss well so that it is mixed in. Top the sauce with some pepper flakes and some vegan mozzarella (optional), and bake at 400 degrees for 25 minutes until the edges are golden, and the sauce is bubbly. Let the mixture sit for 10 minutes before serving. Garnish with fresh herbs and vegan parm. You can also add some bread crumbs before baking so that you get a toasted bread crumb topping.

Serves 6.

1 serving = 121 calories

Roasted Sweet Potatoes with Spicy Cashew Sauce & Kraut

Ingredients
2 sweet potatoes
2 garlic cloves
½ cup cashews
2 tbsp. rice vinegar
2 tsp. agave
1 tsp. tamari
1 tsp. red pepper flakes
8 oz. Swiss chard (or other green)
1 Thai chile (or other hot pepper)
1 lime
4 oz. sauerkraut
2 tsp. vegetable oil
2 tbsp. + 1 tsp olive oil
Salt and pepper

Directions
Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to a baking sheet. Rub halved sweet potatoes with 2 teaspoons of vegetable oil, sprinkle with a pinch of salt and pepper, and bake cut-side down until tender, 22 to 26 minutes.

Peel the garlic and add to a blender. Measure just ⅓ cup of cashews and add to the blender along with the rice vinegar, agave, tamari, Aleppo pepper, 2 tablespoons of olive oil, and 3 tablespoons of warm water. Blend spicy cashew sauce until smooth. Taste, and add salt as necessary.

Thinly slice the Swiss chard stems and roughly chop the leaves. Halve the lime, juice one half, and cut one half into wedges. Thinly slice the Thai chile. Place remaining cashews in a large nonstick skillet over medium heat and toast, 3 to 4 minutes. Transfer toasted cashews to a cutting board and roughly chop.

When the sweet potatoes are done, return the skillet to medium-high heat with 1 teaspoons of olive oil. Add the chopped Swiss chard leaves and sliced stems, and cook until just wilted, 2 to 3 minutes. Season the sautéed Swiss chard with a pinch of salt and lime juice.

Divide the sautéed Swiss chard between large plates. Top with roasted sweet potatoes and sauerkraut. Drizzle everything with spicy cashew sauce and sprinkle with toasted cashews and sliced Thai chile. Serve with lime wedges.

Grilled Caesar Salad with Smoky Tofu & Roasted Tomato Pilaf

Ingredients
½ cup quinoa
2 hearts of romaine lettuce
15.5 oz. extra firm tofu (or use SoyBoy Smoked Tofu)
1 shallot
2 oz. roasted tomatoes
1 tbsp. liquid smoke
1 tsp. agave
¼ cup vegan Caesar dressing
1 tbsp. vegetable oil
Salt and pepper

Directions
Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring quinoa to a boil, reduce heat, cover, and cook until the spirals burst and the water is absorbed, 12 to 14 minutes.

Halve the lettuce lengthwise. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Peel, halve, and thinly slice the shallot. Roughly chop the tomatoes.

Heat a large nonstick skillet over medium-high heat. Add the halved lettuce cut-side down, pressing to sear, and cook until charred, 2 to 4 minutes. Transfer to a plate and sprinkle with salt and pepper.

Heat a large nonstick skillet over medium-high heat with 1 tablespoons of vegetable oil. Add the sliced shallots and cubed tofu and cook until browned in places, 3 to 5 minutes. Add the liquid smoke, agave, and a pinch of salt and pepper. Cook, stirring occasionally, until the tofu is caramelized, another 2 to 3 minutes.

Add the chopped tomatoes to the quinoa and toss to combine. Top the grilled lettuce with roasted tomato pilaf and smoky tofu. Drizzle everything with Caesar dressing.

NOTE: This recipe could use a little spice!

Mafaldine Pasta

Ingredients
1 garlic clove
1/4 oz. fresh tarragon
1/4 c. walnuts
2 oz. leeks, sliced (about 1 large leek)
6 oz. mafaldine (or other long, wide) pasta
2 tsp. Dijon mustard
2 tbsp. vegan butter
2 oz. soft cashew cheese (i.e. Treeline Herb & Garlic)
1 lemon
4 oz. baby arugula

Directions
Bring a large pot of salted water to a boil for the pasta. Peel and mince the garlic. Pick the tarragon leaves from the stems and roughly chop.

Place a large nonstick skillet over medium heat and add the walnuts. Toast the nuts, shaking the pan frequently, until fragrant and lightly browned, about 3 to 5 minutes. Transfer the toasted walnuts to a plate.

Return the skillet to medium-low heat with 1 tbsp. olive oil. Add the sliced leeks and cook, stirring occasionally until softened but not browned, about 3 to 5 minutes.

Once the water is boiling, add the pasta and cook until al dente. Reserve 1/3 c. of pasta water, drain the pasta and return the cooked pasta to the large pot, off the heat.

Add the minced garlic and Dijon mustard to the skillet with the melted leeks and cook until fragrant, about 1 minute. Transfer the leek mixture to the pot with the pasta and add the butter, cashew cheese, and reserved pasta water. Using tongs, toss the pasta until the butter and cheese melt and the pasta is evenly coated, about 2 to 3 minutes. Taste and adjust seasoning with salt as needed.

Halve the lemon and cut half into wedges. Add half the lemon juice and baby arugula to the pot with the pasta. Using tongs, toss the pasta until the arugula is evenly coated. Divide the pasta with melted leeks between large plates. Top with tarragon, toasted walnuts and a pinch of pepper. Serve with lemon wedges.

Serves 2.

Hearty Green Quesadillas

Ingredients
1 red onion, thinly sliced
1/4 c. apple cider vinegar
1 tsp. sugar
1 green bell pepper, diced
6 oz. broccolini, trimmed & chopped into 1-inch pieces
1 can black beans, drained & rinsed
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt, divided
2 tortillas
2 oz. vegan mozzarella
1/4 c. vegan ranch dressing

Directions
Add sliced onion, vinegar, sugar, water and 1/4 tsp. salt to a small saucepan. Bring to a boil and reduce heat to low. Cook until onions are soft, about 8 to 10 minutes.

Place a large skillet over medium-high heat with 1 tbsp. oil. Once hot, add pepper, broccolini. Cook until bright green, about 2 to 3 minutes. Add the black beans, chili powder, cumin, remaining salt and freshly ground black pepper. Cook until hot, 2 to 3 minutes more.

Lay the tortillas flat on a work surface. Spread half the cheese over the bottom half of each tortilla. Top with filling and remaining cheese and fold tortillas, pressing down to seal.

Wipe the large skillet clean and return to medium heat with 1 tsp. oil. Once the oil is hot, add the first quesadilla. Cook until the bottom is browned, 2 to 3 minutes and carefully flip to brown the other side. Remove from skillet and repeat with second quesadilla.

Cut each quesadilla into 4 pieces and divide between plates. Drizzle with ranch and serve with pickled red onion.

Serves 2.

Coconut Apple Dal

Ingredients
1 onion
2 garlic cloves
1 oz. fresh ginger
1 red apple
1 bunch of swiss chard (or other leafy green)
3/4 c. red lentils
1/4 tsp. ground cumin
1/4 tsp. curry powder
5.5 oz. coconut milk
8 oz. cooked brown rice
1 lime
toasted coconut, for garnish

Directions
Dice the onion. Peel and mince the garlic and ginger. Using the large side of a box grater, grate the apple. Thinly slice the Swiss chard stems and leaves. Rinse and sort the red lentils.

Place a medium saucepan over medium heat with 1 tbsp. coconut oil. Add the chopped onion, minced garlic, and ginger, and cook, stirring frequently, until the onion softens, about 3 to 4 minutes. Add the cumin and curry powder. Cook until fragrant, about 1 minute.

Add the grated apple, red lentils, coconut milk, and 2 cups of water to the saucepan. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until lentils are tender, about 15 to 20 minutes. Season with a pinch of salt and pepper.

Meanwhile, place a medium skillet over medium heat with 1 tbsp. coconut oil. Add the sliced chard and cook until wilted, about 2 to 3 minutes. Season with a pinch of salt and pepper.

Halve the lime and squeeze half of the juice into the dal, off the heat. Season with 1/2 tsp. salt. Divide the coconut apple dal between large shallow bowls and top with greens, toasted coconut, and lime wedges.

Serves 2.

Baked Bean Tostadas

Ingredients

For the baked beans: 
2 tbsp. vegetable oil
1/2 c. onion, finely chopped
1 tsp. smoked paprika
1 tsp. mustard
1 tsp. sea salt
1/2 tsp. black pepper, freshly ground
3 c. cooked navy beans (or 2 cans), rinsed and drained
1 c. water
1/3 c. brow sugar, packed
2 tbsp. maple syrup
1 tbsp. apple cider vinegar
1 tbsp. tomato paste
1 tsp. vegan Worcestershire sauce
(Or, use your favorite baked bean recipe!) 

For the collards: 
1 tbsp. vegan butter
10 c. collard greens, stemmed, finely chopped
3 garlic cloves, minced
1/2 tsp. chili powder
1/4 tsp. sea salt
1/4 black pepper, freshly ground

For the tostadas:
12 small tortillas (corn or flour both ok)
2 tsp. vegetable oil, for frying
The Sour Cream (see blog post titled "Vegan Sour Cream")
1/4 c. finely chopped red onion

Directions
To make the baked beans, saute onions over medium heat until just softened. Add paprika, mustard, salt, and pepper and cook for another minute. Add beans and water and stir to combine. Add the remaining baked beans ingredients and cook for 20 minutes, stirring occasionally. Cook beans for slightly more or less time depending on how much liquid you like in your beans.

Meanwhile, to make the collard greens, melt the butter in a large pan over medium heat. Saute the greens with garlic, chili powder, salt, and pepper for about 10 minutes until soft, wilted, and dark in color.

Remove the collards from the pan and cover to keep warm. Lower the heat in the pan and fry the tortillas in small batches for 2 to 3 minutes per side to toast.

Assemble the tostadas with 2 tortillas per tostada. Layer on the warm baked beans and collards, top with sour cream and chopped red onion.


Serves 2 to 3.