Spicy & Saucy Cherry Tomato Pasta

Adapted from NY Times Cooking! 

Ingredients

Kosher salt and black pepper
2 tbsp. olive oil
1/4 c. jarred capers
2 tbsp. tomato paste
3 garlic cloves, thinly sliced
1 tsp. red-pepper flakes
12 oz. ditalini, orecchiette or other pasta
1 lb. cherry or grape tomatoes, halved
1/4 c. fresh basil, chopped
Fresh almond ricotta (optional) 

Directions
Bring a large pot of salted water to a boil over high heat.

In a large nonstick skillet, heat 1 tablespoons oil over medium-high. Pat the capers dry, then add them to the skillet and cook, stirring frequently, until crisp, 3 to 4 minutes. Transfer the capers to a paper towel-lined plate.

Add the tomato paste to the skillet and cook over medium, stirring frequently, until tomato paste darkens in color and deepens in flavor, about 2 minutes. Reduce the heat to medium-low, add the remaining tablespoon of oil, the garlic and red-pepper flakes, if using, and cook, stirring frequently, until garlic is softened and fragrant, about 2 minutes.

Add the pasta to the boiling water and reduce heat to medium. Cook according to package instructions until al dente.

While the pasta cooks, add the tomatoes to the skillet, season with salt and pepper and cook over medium-high, stirring, 5 minutes. Add 2/3 cup pasta cooking water from the pot and cook, stirring occasionally, until the tomatoes start to fall apart and the liquid becomes saucy, about 10 minutes.

Drain the pasta and transfer it to the skillet with the sauce to combine. Stir in half the basil and season to taste with salt and pepper.

Divide among plates or bowls and top with capers and remaining basil, plus a tablespoon of ricotta and whole basil leaves. 

Serves 4.

1 serving = 430 calories (including 1 tbsp. ricotta per serving)

Peanut Butter Noodle Casserole

An easy weeknight meal from Vegan Richa. 

Ingredients

For the tofu:

2 tsp. oil
7 oz. extra firm tofu, pressed and cubed
2 tbsp. green onion, whites and greens separated
2 cloves garlic, minced
2 tsp. ginger, minced
1/4 tsp. salt
1/4 tsp. black pepper

For the noodles:
1 c. carrots, thinly sliced 
1 c. bell pepper, thinly sliced

1 c. other veggie, like edamame or broccoli
1/2 c. smooth peanut butter
2 tbsp. soy sauce , tamari for Glutenfree
2 tbsp. lime juice
2 tbsp. maple syrup or sugar
4 tbsp. sambal oelek or asian chili sauce of choice
2 tsp. sesame oil
8 oz. Asian noodles, like ramen, udon, or lo mein
4 c. of water
1 c. green cabbage, thinly sliced 

Directions
Toss tofu in a bowl or plastic bag with white parts of green onions, garlic, ginger, salt, and pepper. Spread tofu out on a 9x11 baking dish and bake at 400 degrees for 10 to 20 minutes or until the tofu is crisp to preference.

Meanwhile, add peanut butter and 2 cups of warm water to a mason jar and shake to combine. Add soy sauce, lime juice, maple syrup, sambal oelek, and sesame oil to another jar and shake to combine.

Pull the baking dish from the oven, and add peanut butter mix, sambal mix, carrots, peppers and other veggies (not cabbage!).

Distribute the noodles and drizzle 2 cups of water over the noodles. Then put the dish back in the oven to bake. Cover the dish with parchment paper and bake for 20 to 25 minutes.

Check after 20 minutes if the noodles are al dente and then remove the dish because the noodles will continue to cook in the hot sauce after you take it out and you don't want to overcook the noodles.
Add in the cabbage and toss well so that the cabbage softens a little bit with the heat of the noodles and the sauce.

Taste and adjust salt and flavor by adding more salt or soy sauce and mix in. Add in some lime juice. Let sit for two minutes for the noodles to absorb more sauce then serve. Garnish with peanuts and green onion. 

Serves 6. 

1 serving = 420 calories

Pasta with Sausage, Basil & Mustard

My veganized version of the popular recipe from Food & Wine. 

Ingredients
1 lb. penne, rigatoni or similar pasta 
1 tbsp. extra-virgin olive oil 
8 hot Italian sausages, crumbled (I used 4 links of Beyond Meat's Hot Italian Sausage)
3/4 c. dry white wine
3/4 c. cashew cream
3 tbsp. grainy mustard
Pinch of crushed red pepper
1 c. thinly sliced basil

For the Cashew Cream: 
1 c. raw cashews
1 1/4 c. unsweetened plant milk (I used almond)

Directions
To make the cashew cream, soak a cup of raw cashews in hot water for 15 minutes, then blend with 1 1/4 cups of neutral plant milk in a high speed blender.

Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

Serves 4.

Chilled Tomato & Stone Fruit Gazpacho

Ingredients
2 lbs. beefsteak tomatoes (about 4), quartered
1 lg. English hothouse cucumber, peeled, seeded, cut into pieces
1 lg. ripe peach, peeled, halved
½ jalapeño, seeded (or with seeds for a spicier soup), chopped
½ garlic clove
1 c. fresh (or frozen, thawed) cherries (about 8 oz.), pitted
2 tbsp. (or more) white balsamic or Sherry vinegar
¼ c. extra-virgin olive oil plus more
1½ tsp. kosher salt plus more
Freshly ground black pepper
Flaky sea salt

Directions
Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes. Mix in vinegar, ¼ cup oil, 1½ tsp. kosher salt, and 1 cup cold water; season with pepper. Cover and let sit at room temperature 1 hour, or chill at least 12 hours.

Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Serve soup drizzled with oil and seasoned with sea salt and pepper.

Soup can be made 2 days ahead. Cover and chill.

Serves 6.

Sweet & Spicy Halloumi-Style Tofu Sandwich

A veganized recipe from The Spruce Eats.  

Ingredients
For the Roasted Squash:
1 small delicata squash, seeds removed and cut into rings
1 tbsp. olive oil
1 dash cinnamon
2 to 3 pinches salt
1 tbsp. agave or maple syrup
3 dashes cayenne pepper

For the Raspberry Harissa Jam:
1 tbsp. raspberry jam
1/2 tbsp. harissa paste

For the Brussels Sprouts Slaw:
1/2 c. Brussels sprouts, shredded
1 tbsp. parsley, chopped
1/4 tbsp. olive oil
1/4 tbsp. sherry vinegar
1/4 tbsp. agave or maple syrup
1/4 tbsp. mustard
1 lemon, juiced
1 pinch salt
1 pinch garlic powder

For the Sandwich:
2 slices rosemary sourdough bread
2 oz. tofu, sliced and seared until crispy
1 1/2 tbsp. raspberry harissa jam
1 tbsp. vegan mayonnaise

Directions
Toss delicata squash rings in olive oil, cinnamon, salt, agave or maple syrup, and cayenne pepper. Arrange evenly on a baking sheet and bake for 30 minutes or until tender and beginning to caramelize.

For the Raspberry Harissa Jam:
Mix raspberry jam and harissa paste and set aside to meld. 

For the Brussels Slaw:
Place shredded sprouts in a large bowl. In a smaller bowl, whisk together olive oil, sherry, agave or maple syrup, mustard, lemon, salt, and garlic powder until combined. Add the wet mixture to the sprouts and stir to coat. Set aside.

For the Sandwich:
Toast your bread. Smear one side with mayo and top with Brussels sprouts slaw, the seared halloumi-style tofu, and the roasted squash. Smear the raspberry harissa jam onto the remaining piece of bread and place it on top. Serve immediately. 

Makes 4 sandwiches.

Spicy Corn on the Cob with Miso Butter & Lime

Ingredients
4 ears of corn, shucked
4 tbsp. plant butter, at room temperature
2 tbsp. white miso paste
2 tbsp. chives, freshly chopped
1 tsp. togarashi, furikake, or crushed red pepper flakes
squeeze of lime juice, to serve

Directions

Heat your grill to medium-high. Grill corn until slightly charred and cooked through, about 10-12 minutes. 

Meanwhile mix butter and miso thoroughly in a small bowl. 

Slather hot corn with miso butter and sprinkle on chives and spices. Squeeze a wedge of fresh lime over the corn. 

Serves 4. 

1 ear = 260 calories
 

Bulgur Veggie Chili with Kidney Beans

A bit of a different chili option by Naturally Ella.

Ingredients
1 medium yellow onion
2 cloves garlic
1 jalapeno 
1 tbsp. olive oil
1 medium parsnip (roughly 1/4 pound)
1/2 c. bulgur wheat
1 tbsp. chili powder
2 tsp. oregano
2 tsp. cumin
1/2 tsp. smoked paprika
Pinch of cloves
Salt (to taste)
1 28- ounce can crushed tomatoes
2 oz. bittersweet chocolate
2 1/2 to 4 c. vegetable broth
1 15- oz. can kidney beans (drained and rinsed) or about 1.5 c. pre-cooked

Directions
Chop the onion, garlic, and jalapeno into large chunks. Place in a food processor and pulse until everything is minced. Drain any liquid that may have formed.

Heat a stockpot over medium heat. Add olive oil and onion mixture. Cook until onions are fragrant and transparent, 5 to 6 minutes. Meanwhile, chop the parsnip into large chunks and pulse in the food processor until the pieces are the same size as the bulgur. Transfer to the pot with the onions.

Stir in the bulgur and spices, cooking for 1 to 2 minutes or until you can smell the spices. Add in the tomatoes, chocolate, and 2 1/2 cups of the vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook for 10 minutes.

After 10 minutes, stir in the kidney beans, cover, and cook for another 10 to 15 minutes. Bulgur should be tender. Taste and adjust the salt/seasoning. Add more vegetable broth if a thinner consistency is desired.

Serves 4.

1 serving = 437 calories

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

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.

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.

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

Tuscan Zucchini with Herbed Sausage & Lemon Quinoa

Ingredients
¾ cup quinoa
2 zucchini
1 onion
3 garlic cloves
4 oz. cherry tomatoes
2 vegan Italian sausages
1 tsp. dried oregano
½ tsp. red chile flakes
¼ cup panko breadcrumbs
1 lemon
2 tbsp. + 2 tsp. olive oil
Salt and pepper

Directions
Preheat the oven to 400°F. Add the quinoa, 1¼ cups of water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed, 15 to 17 minutes.

Halve the zucchini lengthwise and remove seeds with a spoon. Rub the cut side of the halved zucchini with 2 teaspoons of olive oil and add a pinch of salt and pepper. Place cut side down on a baking sheet and roast until zucchini is browned, 10 to 12 minutes. (Or, grill the zucchini!)

Peel and dice the onion. Peel and mince the garlic. Halve the cherry tomatoes. Remove Italian sausages from the packaging and crumble.

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the crumbled sausages and cook until crispy and browned, 5 to 6 minutes. Add the diced onion, minced garlic, oregano, and as much of the red chile flakes as you’d like, and stir frequently until the onion softens, 3 to 4 minutes.

Add halved tomatoes to the skillet and cook until warmed through, 1 to 2 minutes. Move the sausage and sautéed tomatoes to one side of the skillet and add the panko breadcrumbs. Toast for 2 to 3 minutes, and sprinkle with salt and pepper. Add toasted breadcrumbs to the tomato sausage mixture and stir.

Halve the lemon, juice one half, and cut the other half into wedges. Add 1 tablespoon of lemon juice to the cooked quinoa and stir. Divide the lemon quinoa between plates, and top with roasted zucchini and crisped Italian sausage. Serve the Tuscan stuffed zucchini with lemon wedges.

Cauliflower Shawarma

Ingredients
6 oz. cauliflower florets
Handful of grape tomatoes, sliced
1 shallot or red onion
2 tsp baharat spice blend
2 garlic cloves
3 tbsp. vegan mayo
1 lemon
1 tbsp. harissa paste
1 tbsp. tahini
2 oz. shredded red beets
4 oz. mixed greens
2 multigrain flatbreads
2 tsp vegetable oil
1 tbsp. olive oil
Salt and pepper

Instructions
Preheat oven to 400°F. Chop the cauliflower florets into bite-sized pieces. Thinly slice the tomatoes. Peel and thinly slice the shallot.

Transfer the cauliflower florets to a baking sheet and toss with 2 teaspoons of vegetable oil, the baharat spice, and a pinch of salt and pepper. Roast until tender and browned in places, about 12 to 15 minutes.

Peel and mince the garlic. Add minced garlic, vegan mayo and a pinch of salt to a small bowl. Mix garlic aioli well. Whisk together harissa paste, tahini, just 1 tablespoon of apple cider vinegar, ½ teaspoon of salt, ¼ teaspoon of pepper in a separate medium bowl. Add shredded beets and toss until harissa beet slaw is evenly coated.

Combine the greens, remaining apple cider vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper in a large bowl. Gently toss the salad. Place the multigrain flatbreads in the oven or toaster to warm for 1 minute.

Spread the garlic aioli on the flatbreads. Top half of each with the roasted cauliflower, sliced tomatoes, sliced shallot, harissa beet slaw, and greens. Fold in half to make two sandwiches and serve with the remaining green salad.

Tempeh Khao Soi

Ingredients
1 oz. fresh ginger
2 garlic cloves
6 oz. baby bok choy
1 shallot
1 lime
1 Thai chile
2 tsp. sugar
2 tbsp. red curry paste
1 tbsp. tamari or soy sauce
5.5 oz. (1/2 can) coconut milk
7 oz. rice noodles
8 oz. tempeh
2 tbsp. crispy onions

Directions
Bring a large pot of salted water to boil for the noodles. Peel and mince the ginger and garlic. Trim and thinly slice the shallot. Halve the lime. Thinly slice the Thai chile.

Add the sliced shallot, just half the lime juice, 1 teaspoon of sugar, and a pinch of salt to a small bowl and toss to combine.

Place a medium saucepan over medium-high heat with 1 tablespoon of vegetable oil. Once the oil is hot, and the minced ginger, minced garlic, and red curry paste. Cook until fragrant, about 1 to 2 minutes. Add the tamari, coconut milk, 1 1/2 cups of water, 1/2 teaspoon salt, and 1/2 teaspoon of pepper. Bring to a simmer, then add the sliced bok choy and reduce the heat to low.

Add the rice noodles to the a large pot of boiling water, stir, and remove from the heat. Cook, stirring occasionally, until the noodles are tender, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.

Place a large nonstick skillet over medium-high heat with 2 tablespoons of vegetable oil. Once the oil is hot, crumble the tempeh into the skillet. Add a pinch of salt and pepper and cook, tossing occasionally, until it begins to brown, about 5 to 7 minutes. Add the remaining sugar, toss to coat evenly, and cook until well-browned, about 2 to 3 minutes.

Add the remaining lime juice to the broth. Taste and adjust the seasoning with salt as needed. Ladle the broth into shallow bowls. Top with rice noodles, crispy tempeh, crispy onions, pickled shallot, and sliced Thai chile.

Tofu Amritsari Masala

Vegan Richa's recipe for this spicy, smoky, creamy tomato dish is easy and delish! For the original recipe, visit her website: Vegan Richa

Ingredients

Baked Tofu & Veggies
14 oz. tofu, pressed and cubed (you could also use chickpeas here!)
2 carrots, sliced
1-2 c. cauliflower florets
2 tsp. ginger, minced
4 cloves garlic, minced
1 tsp. apple cider vinegar
2 tsp. lemon juice
1/3 tsp. salt
1 tsp. ground coriander
3/4 tsp. ground cumin
1/3 tsp. cayenne
1 tsp. oil
1-2 tbsp. cornstarch

Sauce
2 tsp. oil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. cayenne
1/2 tsp. smoked paprika
1 tbsp. ginger, minced
1/3 c. onion, finely chopped
1 green chili, seeded and finely chopped
1 red bell pepper, chopped
1-14.5 oz. can diced tomatoes, pureed
1/3 c. raw cashews, blended with 1 c. water
1/2 tsp. salt (to taste)
2 tsp. brown sugar (to taste)
cilantro, for garnish

Directions
Mix the ginger, garlic, vinegar, and lemon juice in a small bowl. Add to the tofu and veggies and toss to coat. Add the spices, salt, and oil, and toss to coat again. Add cornstarch and toss for a third time. Spread the tofu and veggies on parchment lined sheet and bake at 400 degrees for 20 to 25 minutes, or until golden brown.

Heat a skillet over medium heat. Add oil. Once hot, but not smoking, add the cayenne and paprika and cook for a few seconds. Add cumin and coriander and cook for a few seconds. It should be bubbly and you should smell the spices. You might even cough or sneeze a bit!

Add the ginger, onion, bell pepper, chili and mix in. Add a good pinch of salt and cook for two minutes until the chili is golden. Add the pureed tomato, salt, and sugar and mix in. Cook until the tomato puree thickens.

Add cashew milk and bring just to boil. Add the tofu and veggies and mix in. Simmer for 6 to 8 minutes to thicken and to allow the flavors to develop. Taste and adjust salt and sugar. Remove from heat. Let it sit for another few minutes for flavors to meld. Garnish with cilantro and more chili; serve over rice or another grain!

For reheating, add a little water or non-dairy milk.

Serves 2 to 4.

Moroccan Roasted Sweet Potato Soup

Ingredients
1-1/2 lb. sweet potatoes, cut into big chunks
6 large shallots, quartered
3 plump garlic cloves, unpeeled
1 carrot, cut into large chunks
1 tbsp. prepared harissa, plus extra to serve
2 tbsp. olive oil
1 qt. hot vegetable stock
1 tsp. honey
generous squeeze of lemon juice
crème fraîche, sour cream, or Greek yogurt, to serve
salt and black pepper, freshly ground

Directions
Preheat the oven to 400 degrees. Place the sweet potatoes, shallots, garlic, and carrot in a roasting pan. Mix the harissa with the oil, then pour over the vegetables and toss together so they are all well coated. Season with freshly ground black pepper, then roast, turning occasionally for 40 minutes or until tender and turning golden. Remove from oven.

Squeeze the garlic out of their skins into the roasting pan. Stir in the stock and honey, then scrape up all the bits from the bottom of the pan. Pour into saucepan and use an immersion blender to blend until smooth. Reheat gently.

Add a good squeeze of lemon juice and season to taste with salt and freshly ground black pepper. Swirl crème fraîche, sour cream, or yogurt with a little harissa and top each bowl with a spoonful. Serves 6.

Harissa Eggs In Purgatory

Ingredients
1/2 tsp. olive oil
2 tbsp. red onion, minced
2 tbsp. red bell pepper, minced
1-15 oz. can petite diced tomatoes
4 tbsp. prepared harissa
1 tbsp. parsley, chopped
4 eggs
salt and pepper, to taste

Directions
Heat a large non-stick skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes. Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.

Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover. Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking. Top with chopped fresh parsley or chives and serve. Serves 2. 

Buffalo Quinoa "Mac" & Cheese

Ingredients

1-1/4 c. quinoa, rinsed and drained

salt and pepper

2 tbsp. flour

1 c. milk, divided

2 scallions

1 c. extra sharp cheddar cheese, shredded

1/4 blue cheese, crumbled

1/3 c. Buffalo sauce (see Buffalo Cauliflower recipe)

Directions

Preheat broiler. Cook quinoa and set aside. 

Whisk together flour and 1/2 cup of milk in a separate saucepan over medium heat. Pour in remaining milk, and green onions. Switch to a spatula and bring the mixture to a boil, stirring constantly, then cook for one minute while boiling. 

Remove the pan from the heat and add in Buffalo sauce and cheddar cheese. Season with a few dashes of salt and pepper. Stir until the cheese is completely melted, then add in cooked quinoa and stir to combine. 

Pour into non-stick sprayed casserole dish and top with blue cheese. Broil for 5 to 7 minutes, or until cheese is golden brown and sauce is bubbly. You can also use individual ramekins. 

Serves 4.  

Spicy Roasted Veggie Macaroni & Cheese

Made without butter and WITH lots of veggies, making this macaroni and cheese a little healthier.

Ingredients
2 to 3 c. fresh vegetables, like broccoli, carrots, red pepper, and squash, chopped
2 c. whole wheat pasta
1/4 cup olive oil
1 garlic clove, minced
3 tbsp. all-purpose flour
1-1/2 c. milk
2 c. cheddar cheese, shredded
1/2 tsp. crushed red pepper flakes
1/2 tsp. cayenne pepper
Salt and pepper, to taste
2 tbsp. Panko breadcrumbs

Directions
Preheat oven to 400 degrees. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with parchment paper, and coating with a little olive oil or nonstick cooking spray. Toss vegetables onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.

Once the water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.

Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.

Buffalo Cauliflower

It's always the guilty pleasures that I miss as a vegetarian... like Buffalo wings and hot dogs. Here's a pretty awesome substitute for the former. 

Ingredients

1 head cauliflower, cut into florets

1 c. flour

1-1/2 c. buttermilk

1 tsp. garlic powder

1 tsp. salt

Freshly ground black pepper, to taste

1/3 c. Frank’s Red Hot (or similar)

1/2 c. unsalted butter

1/3 c. ketchup

2 tbsp. honey

Directions

Preheat oven to 450 degrees. Whisk together flour, buttermilk, garlic powder, salt, and pepper. The batter should be thick, similar to brownie mix. Coat the cauliflower in the batter. You may want to coat each individual floret, or add to the batter and gently toss to coat. Bake in one layer, on a cookie sheet or shallow pan for about 20 minutes, or until golden brown and a little crispy.

Meanwhile, combine Frank’s Red Hot, butter, ketchup, and honey in a saucepan and heat on low until well mixed.

Once the cauliflower is baked, remove from the oven and coat with Buffalo sauce. You may find it easiest to put the cauliflower in a large bowl and toss to coat. Put the cauliflower back in the oven for another 5 to 10 minutes. Serve with bleu cheese dressing and celery.