Basmati & Wild Rice with Chickpeas, Currants & Herbs

Adapted from Jerusalem by Yotam Ottolenghi. 

Ingredients
2 tbsp. olive oil
1/2 c. basmati rice
scant 1 1/2 cups boiling water
2 tsp. cumin seeds
2 tbsp. curry powder or garam masala
1 1/2 c. drained chickpeas
1 lb. extra firm tofu, pressed and cubed
1 medium onion, diced
1 c. dried currents
1 c. flat leaf parsley, chopped
1 c. cilantro, chopped
1 c. chopped dill, chopped
salt and freshly ground black pepper

Directions

To cook the basmati rice, pour a tablespoon of the olive oil into a medium saucepan with a tight-fitting lid and heat on high. Add the rice and 1/4 tsp of salt and stir to combine the rice and oil. Carefully add in the boiling water, lower heat to very low, cover, and let cook for 25 minutes. 

Remove the pan from the heat, remove the cover, lay a clean towel over the pan, re-cover, and let sit for 10 minutes.

Heat the remaining tablespoon of olive oil in a large, deep saucepan over high heat. Add the onion, cumin seeds and the curry and cook until fragrant. Then, add the chickpeas and tofu, as well as about a teaspoon of salt. Stir fry the chickpeas and tofu for a couple of minutes, then turn off the heat. 

Add the rice, currants and herbs to the chickpea-tofu mixture. Add salt and pepper to taste. Serve warm or at room temperature, over greens with fresh cucumber and tomatoes. 

Makes 6 servings; keeps well for over a week.

Calories = 350

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

Mexican Rice & Beans (Instant Pot)

Ingredients

1/2 c. dried black beans (not soaked)

3/4 c. brown rice

3/4 c. salsa (I used medium chunky)

1/2 c. frozen corn

1 red bell pepper, chopped

1 white onion, chopped

2 c. vegetable broth

1/4 c. cilantro (stem and leaves, minced)

2 tsp. garlic powder

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1/2 tsp. smoked paprika

1/2 tsp. chili powder

Directions

Add beans, rice and vegetable broth to the Instant Pot and stir to combine. Next, add the salsa, corn, bell pepper, onion, cilantro and spices BUT DO NOT STIR. Cover the Instant Pot and seal the vent. Cook on high pressure for 26 minutes. When done allow for 10 minutes of natural pressure release, then quickly release any remaining pressure.

Open the pot and give it a good mix. Serve in a burrito or over greens. 

Serves 3.

1 serving = 358 calories

White Bean Farro Risotto

Original recipe from PureWow. 

Ingredients

For the farro: 

1 1/2 tbsp. olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 cup farro
1/3 c. dry white wine
1/2 c. coconut milk from a carton
6 sprigs fresh thyme
1 tbsp. fresh lemon juice
1/4 c. basil, finely slivered
salt & pepper

For the white bean puree: 

2 c. white beans, like cannellini or navy, cooked, rinsed, drained
1/2 c. coconut milk from a carton
1/4 c. nutritional yeast 
1 medium lemon, zested and juiced
2 tbsp. white or yellow miso paste
1/2 tsp. kosher salt

For the saucy cherry tomatoes: 

1/2 tbsp. olive oil
1 tbsp. fresh thyme, minced
1 pt. cherry or grape tomatoes
1/2 c. tomato sauce
1/4 c. dry white wine
salt & pepper

Directions

Select the sauté setting on the Instant Pot, and, after a few minutes, add the olive oil. Once the olive oil is hot, add the onion and cook, stirring occasionally, until starting to turn golden, about 4 minutes. Add the garlic and cook, stirring frequently, until very fragrant, about 1 minute. Add the farro to the pot, stirring to coat all the grains. Cook for 1 minute. Add the white wine to the pot and use a wooden spoon to scrape up any browned bits on the bottom. Simmer until the wine has evaporated, about 3 minutes. Add the coconut milk, thyme and ¾ cup water; season with salt and pepper. Secure the lid and set the pressure release to Sealing. Select the Pressure Cook (manual) setting at High Pressure and set the cook time to 10 minutes. Once the timer goes off, allow a natural pressure release for 10 minutes and then perform a quick pressure release.

Meanwhile, make the white bean puree. Add the cannellini beans, coconut milk, nutritional yeast, lemon zest and juice, miso paste and salt to the bowl of a food processor or high-powered blender and process until you have a smooth and creamy puree with no pieces of beans remaining.

Make the saucy tomatoes. Heat the olive oil in a nonstick skillet over medium heat. Add the thyme and cherry tomatoes, and cook until the tomatoes burst, gently pressing down on them to help the process, 6 to 7 minutes. Season with salt and pepper; stir in the tomato sauce and white wine. Bring the mixture to a rapid simmer. Cook until the wine has mostly reduced and the smell of alcohol has dissipated, about 4 minutes.

Once the pressure on the Instant Pot has been released, open the pot and remove the thyme sprigs. Select the Sauté setting. Stir in the white bean puree until it has melted into the farro, about 1 minute. Stir in the 1 tablespoon lemon juice and taste for seasoning, adding a pinch or two of salt as needed. Serve the farro immediately topped with the saucy cherry tomatoes and fresh basil.

Serves 3.

Pumpkin Chipotle Rice

Depending on your preference, you can make this with a fried rice texture or more of a gumbo texture - play with the water to see what you like. Do not go below 1 cup! The original recipe is from Vegan Richa. 

Ingredients

1 c. long grain brown basmati rice
1 c. dried kidney beans
1 tsp. avocado or other neutral oil
1/2 c. onion, chopped
1/2 jalapeno pepper, diced
1 1/2 c. veggies, chopped (frozen actually work well here!)
1 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. thyme
3/4 tsp. salt
2 tsp. chipotle chili powder
1/3 c. pumpkin puree
2-3 c. water or broth

For garnish: 

Pickled jalapeno
Cilantro 
Lime juice

Directions

Soak the rice and beans in hot water for 20+ minutes. Wash, drain, and set aside. 

Oil the bottom of the Instant Pot and set to sauté. Lightly sauté the onions and jalapenos. Add all other ingredients and mix well. 

Close the lid and pressure cook on high for 20 minutes. Let the pressure release for 8 minutes, then quick release. Open the lid, fluff, taste, and adjust flavor. 

Transfer the rice to a serving bowl so it doesn't continue to cook in the hot Instant Pot. Top with garnishes of choice and serve. 

Serves 5

1 serving = 190 calories

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.

Gochujang Veggie Bowls

Ingredients

2 sweet potatoes

4 radishes

4 scallions

1 oz. fresh ginger

1 garlic clove

1 lime

2 oz. vegan cabbage kimchi

2 tbsp. gochujang

2 tbsp. sesame oil

½ cup midnight grains

2 tbsp. vegan mayo

Salt

Directions

Preheat the oven to 425°F. Dice the sweet potatoes into 1 inch cubes. Trim and quarter the radishes. Cut the scallions into 1 inch pieces. Peel and mince the ginger and garlic. Halve the lime, juice one half, and cut the other half into wedges. Roughly chop the kimchi.

Add the midnight grains, minced ginger, minced garlic, 1 cup of water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat and set aside, covered, to steam.

Place the diced sweet potatoes, quartered radishes, and sliced scallions on a baking sheet. Toss with gochujang and sesame oil. Roast until sweet potatoes are fork-tender and browned, 15 to 18 minutes.

Add the chopped kimchi, vegan mayo, and lime juice in a small bowl. Stir until combined.

Divide the cooked midnight grains between plates. Top with gochujang roasted vegetables and dollop with kimchi mayo. Serve with lime wedges. 

Punjabi Kadhi

Ingredients
3/4 c. short-grain brown rice
1 onion
4 garlic cloves
1 oz. fresh ginger
1 jalapeno
8 oz. baby spinach
2/3 c. garbanzo bean flour
1/4 c. non-dairy yogurt
1/4 tsp. baking powder
2 tsp. curry powder
11.5 oz. can coconut milk
2 tbsp. mango chutney (pre-made)

Directions
Add the brown rice, 1¾ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 30 to 35 minutes. Peel and finely dice the onion. Peel and mince the garlic and ginger. Halve and deseed the jalapeño, then thinly slice. Roughly chop just half the baby spinach.

Place a medium saucepan over medium heat. Add the chopped spinach and 2 tbsp water and cook, stirring occasionally, until bright green, about 1 to 2 minutes. Drain the spinach and transfer to a medium bowl. Add just 2 tbsp diced onion, garbanzo bean flour, Cashewgurt, baking powder, 2 tbsp vegetable oil, and ¼ tsp salt. Mix until just combined.

Return the saucepan to medium heat with 2 tsp vegetable oil. Once hot, add the remaining diced onion, minced garlic, and minced ginger. Cook until aromatic, about 1 to 2 minutes, and then add the curry powder and stir. Add the coconut milk, ¼ cup water, ½ tsp salt, and bring sauce to a simmer. Cook until slightly thickened, about 2 to 3 minutes.

Once the curry sauce has thickened, reduce heat to low. Using a spoon, drop heaping spoonfuls of the dumpling mix into the sauce. You should get 8 dumplings. Cover and gently simmer dumplings until they expand and are firm to the touch, about 5 to 7 minutes.

Place a large skillet over medium-high heat with 1 tsp vegetable oil. Add the sliced jalapeño, remaining baby spinach, and a pinch of salt. Cook until the spinach is bright green and wilted, about 2 to 3 minutes.

Divide the brown rice between large bowls. Top with sautéed spinach and punjabi kadhi. Pour coconut curry broth around the kadhi. Dollop with the mango chutney.

Tamarind Cauliflower with Gingered Fried Rice & Cashews

Ingredients
8 oz. cauliflower florets
3 garlic cloves
1 oz. fresh ginger
1 Roma tomato
2 scallions
4 oz. green beans
2 bird's eye chiles
8 oz. brown rice, cooked
1 tbsp. tamari or soy sauce
1/4 c. cashews
1/4 c. tamarind sauce or paste

Directions
Preheat the oven to 425°F. Add the cauliflower florets to a baking sheet and coat with 2 tsp (4 tsp) vegetable oil. Season with a pinch of salt and roast until tender and browned in places, about 15 to 20 minutes.

Peel and mince the garlic and ginger. Cut the tomato into wedges. Chop the scallions into 2 inch pieces. Chop the green beans into ½ inch pieces. Mince the bird’s eye chiles.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add just half of the minced garlic and just half of the minced ginger. Cook, stirring constantly, until garlic is just toasted, about 1 to 2 minutes. Add the tomato wedges, chopped scallions, and green beans, and cook until vegetables are tender, about 1 to 2 minutes.

Add the brown rice to the skillet and cook until slightly toasted and heated through, about 2 to 3 minutes. Stir in the tamari and cook for 1 more minute. Taste and adjust the seasoning with salt if necessary. Divide the gingered fried rice between large serving plates.

Return the skillet to medium-high heat, with 1 tsp vegetable oil and the cashews. Cook until toasted, about 2 to 4 minutes; then add the remaining minced garlic, ginger, and as much minced chile as you’d like. Cook, stirring constantly, until fragrant, about 1 minute. Add the tamarind sauce, reduce heat to medium, and simmer until slightly thickened, less than 1 minute.

Add the roasted cauliflower to the skillet. Cook, tossing often, until cauliflower is well coated and sticky, about 1 to 2 minutes. Top the gingered fried rice with tamarind cauliflower.

Autumn Bibimbap

Ingredients
1/2 c. sushi rice
2 rainbow carrots
6 oz. Brussels sprouts
1 tbsp. gochujang
1 cucumber
1 scallion
1 garlic clove
2 tbsp. vegan mayo
2 tbsp. sesame oil
6 oz. baby spinach
1 tbsp. sesame seeds
4 oz. vegan kimchi

Directions
Preheat the oven to 400 degrees. Combine the sushi rice, 1 1/4 c. water and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all water is absorbed, about 15 to 18 minutes. Remove cover and allow rice to cool.

Peel and slice the carrots. Trim and quarter the Brussels sprouts. In a small bowl, mix the gochujang with 1 tbsp. water to make a glaze. Transfer the Brussels to a baking sheet and toss with the gochujang glaze, 1 tsp. vegetable oil, and a pinch of salt. Toss the sliced carrots with a little oil and add to the other side of the baking sheet. Roast the vegetables until tender, about 14 to 16 minutes.

Thinly slice the cucumber and scallion. Peel and mince the garlic and add to a small bowl with the vegan mayo, 2 tsp. of the sesame oil, a pinch of salt, and 2 tsp. of water. Mix the sesame aioli to combine.

Place a large nonstick skillet or cast iron pan over medium-high heat with just 1 tsp. of sesame oil. Add the spinach and cook until just wilted, about 1 to 2 minutes. Season with salt, transfer to a plate, and sprinkle with 1 tsp. of sesame seeds.

Fluff the cooked rice with a fork. Return the skillet to medium-high heat and add the remaining sesame oil. Once hot, add the rice, press into an even layer, and cook until the bottom begins to crackle and brown, about 10 minutes.

To serve the bibimbap family style, pile the rainbow carrots, gochujang Brussels, sliced cucumber, sesame spinach and kimchi directly onto the crispy rice in the skillet. Drizzle with sesame aioli and sprinkle with scallion and remaining sesame seeds.

Serves 2.

1 serving = 500 calories

Coconut-Lime Rice with Red Beans & Mango

Ingredients
2 c. short-grain brown rice
2 tsp. sesame oil
1 c. diced onion or shallots
1 1/2 tbsp. fresh ginger, minced
1 c. canned coconut milk
2 1/2 c. vegetable broth
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 mango
1 1/2 c. cooked red beans (or 2 15-oz. cans)
1 lime, juiced and zested
cilantro and scallions, for serving

Directions
Rinse the rice under cool water and set aside. Saute onions in a large soup pot, until they start to brown a bit. Add the ginger and saute for 30 seconds, or until fragrant. Add the rice and keep stirring until rice is slightly toasted, about 2 minutes. Add the coconut milk, broth, salt and cayenne and bring to a simmer. Give the pot a quick stir, cover it, and leave it alone until rice is tender and has absorbed nearly all the liquid (about 40 minutes).

While the rice is cooking, chop up the mango into bite-size pieces.

When the rice is tender, fold in the beans, lime juice and zest, and mango. Let this all cook together for another minute or two so that everything warms up. Serve topped with cilantro and scallions.

Serves 4 to 6.

Ginger & Lemongrass Infused Thai Soup with Crispy Tofu and Black Rice

Ingredients
2 tsp. coconut oil, divided
1 pkg. of extra firm tofu
1/4 c. tamari or soy sauce
1 tbsp. agave
1 tsp. toasted sesame oil
1 yellow onion, diced
2 carrots, peeled and chopped into coins
1 bunch scallions, chopped and divided into two piles
4 cloves garlic, minced
1" piece of ginger, peeled and minced (or squeezed from a tube)
1 stalk of lemongrass (or squeeze from a tube)
3 c. vegetable broth
1 can coconut milk
zest and juice of 1 lime
cilantro and peanuts, for serving
4 c. cooked black rice

Directions
Cut tofu into cubes and place them into a medium sized bowl. Mix tamari, agave, and sesame oil together in a small bowl. In a large dutch oven or soup pot, heat 1 teaspoon coconut oil over medium heat. Pour tamari mixture over cubed tofu and toss to make sure each piece is evenly coated. Add tofu to the hot pan and brown on all sides, about 15 minutes. Remove the tofu from the pan and set aside.

Heat the remaining coconut oil. Add onion and carrot and cook until soft and fragrant. Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2 to 3 minutes until very fragrant. Add the stock and coconut milk and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.

Remove lemongrass (if using stalk). Season the soup broth with salt and pepper to taste and add lime zest and juice. Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu, scallions, cilantro, and peanuts.

Serves 4.

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.

Cranberry Cashew Biryani

Ingredients
1 tsp. vegetable oil
1 tsp. cumin seeds
1 tsp. mustard seeds
3 cloves garlic, crushed
2 medium carrots, diced
1 can chickpeas, rinsed and drained
200 g. basmati rice
1-1/2 tsp. garam masala
1/4 tsp. tumeric
1/4 tsp. red pepper flakes
3/4 tsp. salt
1000 mL water
5 tsp. tomato paste
60 g. dried cranberries
80 g. roasted unsalted cashews, chopped
50 g. frozen peas
fresh cilantro and chopped scallions, for garnish

Directions
Preheat the oil in a large saucepan over medium heat. Add cumin and mustard seeds and cover. Let the seeds pop for about 30 seconds and stir a few times. If seeds are not too brown, allow to pop for about 30 seconds more. Add garlic and saute for about a minute more. Add carrots, chickpeas, rice, spices, and stir constantly for about a minute. Dissolve tomato paste in warm water, and add to mixture. Cover and bring to a boil. Once boiling, reduce heat to a simmer. Allow to cook for about 30 minutes, stirring occassionally; at this point most of the liquid should be dissolved. Stir in the cranberries, cashews, and peas. Cook a little longer, if necessary, until liquid is completely absorbed. Fluff with a fork and garnish to serve. Serves 4 as an entree, 6 as a side.

Mexican Stuffed Peppers

Ingredients
6 bell peppers
2-1/2 c. brown rice, cooked
1 tbsp. canola oil
2 cloves garlic, minced
1-15 oz. can black beans, rinsed and drained
1 1/2 c frozen corn, thawed
1 c. tomato puree
2 tsp. chili powder
1 tsp. cumin
Cheddar cheese, shredded

Salt & pepper, to taste

Directions

Cut out stems and centers of peppers. Remove all seeds. Mix all other ingredients and cook all in skillet until tender. Fill peppers. Bake at 375 degrees for 25 to 30 minutes. Top with cheddar cheese and return to the oven for 5 minutes, or until melted and golden.

Serves 4. 

Quinoa Fried Rice

Ingredients
2 tbsp. olive oil, divided
2 large eggs, beaten
2 cloves garlic, minced
1 small onion, diced
8 oz. shitake mushrooms, sliced
1 head broccoli, cut into florets
1 zucchini, chopped
1/2 c. frozen corn
1/2 c.  frozen peas
2 carrots, peeled and grated
3 c. cooked quinoa (1-1/2 c. uncooked)
1 tbsp. grated fresh ginger
3 tbsp. soy sauce
2 green onions, sliced
Sriracha, for serving

Instructions
Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.

Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes. Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes. Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes. Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.

Stir in green onions and eggs. Serve immediately, drizzled with Sriracha, if desired.

Serves 4 to 6.

Butternut Squash Risotto With Sage

Ingredients
2-3 cloves of garlic, chopped
Salt
1 small winter squash or pumpkin (about 1 lb.)
3-4 c. vegetable stock
4 tbsp. unsalted butter
2 tbsp. extra-virgin olive oil
1 yellow onion, chopped
1-1/2 c. Arborio rice
About 5 fresh sage leaves, finely shredded
1-1/2 c. dry white wine
Pinch of nutmeg, freshly grated
Black pepper, freshly ground
3/4 to 1 c. Parmesan cheese, grated

Directions
In a small bowl, using a fork, crush the garlic with a pinch of salt. Set aside. Halve the squash and scoop out the guts. Peel the halves, then cut one half into 1/2-inch cubes and coarsely shred the remaining half using the large holes of a grater-shredder or food processor.

Pour the stock into a saucepan, bring to a simmer over medium heat, and adjust the heat to maintain a gentle simmer. In another heavy saucepan, melt half the butter with the olive oil over medium heat. Add the diced squash and the onion and saute until softened, about five to seven minutes. Raise the heat to medium-high, add the rice, and cook, stirring, until the kernels are coated with teh butter and oil and are opaque, three to five minutes.

Add the sage and pour in 3/4 cup of the wine. Cook, stirring, until the wine is absorbed. Stir in the remaining wine and again, cook and stir, until absorbed. Now, begin adding the hot stock about a 1/2 cup at a time, stirring until almost all of the stock is absorbed before adding more. When the rice is almost tender, after about 15 minutes, stir in the reserved shredded squash. Continue to cook, adding more stock and stirring constantly, until the rice is firm but tender and the center of each kernel is no longer chalk-white, 20 to 25 minutes total. Stir in the crushed garlic, the nutmeg, and salt and pepper to taste. Add additional hot stock if necessary.

Stir in Parmesan cheese to taste, then spoon the risotto into warmed soup plates. Serve at once. Serves 4.