Ezme

Adapted from an Ottolenghi recipe. 

Ingredients

2 shallots

6 garlic cloves

5 red chiles (I used Fresnos)

6 plum tomatoes

1 tbsp. olive oil

1 tbsp. tomato paste

2 1/2 tbsp. pomegranate molasses

20 g. walnuts, toasted and finely chopped

1 c. fresh mint leaves, finely chopped

1 c. fresh parsley leaves, finely chopped

1/2 c. Greek style yogurt (I used Kite Hill) 

Directions

Heat up the grill. In a large bowl, mix the shallots, garlic, chiles, tomatoes and a tablespoon of the oil. Once the grill is hot, grill the vegetables, using tongs to turn them as necessary: give the shallots about two minutes on each side, until softened and charred; grill the chiles and garlic for about five minutes, turning often, until the skins are blistered and blackened all over; and grill the tomatoes for about 10 minutes, until softened and blistered. Once cooked, lift the vegetables on to a board and leave to cool.

Once the grilled vegetables are cool, peel off and discard the chiles, garlic and tomato skins, then finely chop all the vegetables and put in a medium bowl. Stir in a 1/2 teaspoon of salt and all the remaining ingredients for the ezme, except the yogurt, then set aside.

To serve, spoon the yogurt over a large platter, spread it out evenly with the back of the spoon, then make a well in the center. Spoon the ezme on top and serve.

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)

Sausage & Lentil Soup

Veganized from original recipe at Bon Appetit. 

Ingredients
2 medium onions, finely chopped
2 celery stalks, finely chopped (reserve leaves, if possible)
1 fennel bulb (whites only), finely chopped
6 garlic cloves, smashed and minced
12 oz. plant-based sausage (Field Roast Caramelized Onion & Beer Bratwursts worked well)

2 tbsp. extra-virgin olive oil, plus more for drizzling
½ tsp. crushed red pepper flakes
Kosher salt
2 tbsp. tomato paste
1 tsp. smoked paprika
a splash or two of Liquid Smoke
1¼ c. lentils (cooking time will change based on type)
2 c. basil leaves
plant-based plain yogurt, to serve

Directions
Prep the mirepoix of onion, celery and fennel in a bowl. Slice sausage crosswise into ¼"-thick coins.

Heat a large heavy pot over medium. Add 2 tablespoons of extra-virgin olive oil and swirl to coat. Cook sausage in a single layer until golden brown underneath, about 3 minutes. Turn pieces and cook, stirring occasionally, until mostly browned on both sides, 1 to 2 minutes longer. Remove sausage from the pan.

Reduce heat to medium-low. Add onion mixture, crushed red pepper flakes, and 1 teaspoon of salt and cook, stirring often, until vegetables are softened, and onion is translucent, about 8 to 10 minutes. Add tomato paste and cook, stirring often, until it darkens in color, 1 to 2 minutes longer.

Add lentils, 1 teaspoon of salt, and 4½ cups water and stir to combine. Increase heat to medium-high and bring to a simmer. Once simmering, reduce heat to medium-low, cover pot, and cook, peeking occasionally to ensure soup is at a bare simmer, until lentils are tender but not falling apart, 20 to 45 minutes (depending on type of lentils).

Stir in reserved sausage and after a few minutes, remove from heat. Add basil, stirring to wilt. Taste and adjust seasoning for salt.

Divide soup between bowls. Dollop with yogurt. Garnish with reserved celery leaves.

Serves 6. 

1 serving = 375 calories (does not include yogurt)

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

Adapted New York Times Cooking: https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon

Ingredients
1 bunch broccolini, ends trimmed, thick stalks split lengthwise
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, cut into thin rounds
2 tbsp. olive oil
1 tsp. ground cumin
½ tsp. red-pepper flakes
Kosher salt and black pepper
1 recipe of Tofu "Feta," sliced into planks
4 oz. cooked orzo or other small pasta, for serving
½ c. fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Directions
Preheat the oven to 400 degrees. Combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Spread the vegetables onto a sheet pan and nestle the tofu "feta" planks into the vegetables.

Roast for 15 to 20 minutes, stirring halfway through but leaving the tofu in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down. Serve over orzo or farro. Top with fresh herbs, if using.

Serves 3. 

1 serving = 400 calories (including pasta and tofu "feta")

Tofu with Burst Cherry Tomato Sauce

Veganized version of a recipe from Bon Appetit. 

Ingredients
8 oz. extra firm tofu, pressed

1 tbsp. nutritional yeast
6 scallions or 1/4 c. sliced red onion
1" piece ginger (I used 1 tbsp. jarred ginger)
2 garlic cloves
1 tsp. coriander seeds
1 tsp. cumin seeds
½ tsp. black mustard seeds
¼ tsp. cayenne powder
¼ tsp. ground turmeric
4 oz. sugar snap peas (about 1 cup)
3 tbsp. extra-virgin olive oil or avocado oil, divided
Kosher salt
12 oz. cherry tomatoes (about 2 cups)
Pinch of sugar (optional)
½ cup (lightly packed) basil or mint leaves
Cooked rice (for serving)

Directions
First, prep your ingredients. Slice tofu into generous ¼"-thick planks and pat dry; set aside. Trim roots from 6 scallions and discard. Thinly slice on a deep diagonal and place in a medium bowl. Scrub and thinly slice a 1" piece ginger. Stack ginger slices and slice crosswise to make strips the size of matchsticks; add to bowl with scallions. Peel and thinly slice 2 garlic cloves; add to bowl.

Using a mortar and pestle or the side of your chef’s knife, coarsely crush 1 tsp. coriander seeds and add to vegetables. Mix in 1 tsp. cumin seeds, ½ tsp. black mustard seeds, ¼ tsp. cayenne powder, and ¼ tsp. ground turmeric; set aside.

Snap off tips from stem ends of 4 oz. sugar snap peas (about 1 cup) and pull to remove strings. Repeat process on the other end. Cut any larger sugar snap peas in half on a diagonal; set aside.

Now, bring it all together. Heat 2 tbsp. extra-virgin olive oil in a large skillet over medium-high until shimmering. Arrange reserved tofu in a single layer and cook until golden brown underneath, about 1 minute. Flip tofu and season with salt and nutritional yeast. Once light brown in color, Transfer paneer to a plate, leaving as much oil behind in pan as possible. 

Set pan over medium heat and add remaining 1 Tbsp. extra-virgin olive oil along with reserved scallions, ginger, garlic, and spices. Cook, stirring often, until scallions are wilted and mustard seeds begin to pop, about 2 minutes.

Add 12 oz. cherry tomatoes (about 2 cups), reserved snap peas, and 1 cup water. Increase heat to medium-high, season with salt, and bring to a simmer. Gently smash each tomato open with spoon (gentle is key; you just want to break them open a little) and simmer until tomato juices thicken slightly, about 3 minutes (it should still be pretty brothy and light).

Taste sauce and add more salt if needed. If your tomatoes aren’t super sweet, you may need to add a pinch of sugar at this point to balance their acidity. Add tofu back to pan and simmer until warmed through.
Remove from heat and mix in ½ cup (lightly packed) mint or basil leaves. Serve with cooked rice.
Serves 2. 

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.

Tomato-Peach Salad with Tofu Cream

From Bon Appetit! 

Ingredients
8 oz. silken tofu
4 tbsp. Sherry vinegar, divided
4 tbsp. olive oil, divided
2 tbsp. soy sauce, divided
Kosher salt and freshly ground black pepper
3 medium heirloom tomatoes, cut into 1-inch wedges
1 pint cherry tomatoes, halved
2 medium peaches, cut into ½-inch wedges
½ small red onion, thinly sliced
½ c. fresh corn kernels (from 1 medium ear)
2 tbsp. chopped fresh tarragon
2 tbsp. chopped fresh chervil, plus sprigs for serving
3 slices thick grilled or toasted country-style bread, cut lengthwise into wide strips

Directions
Blend tofu, 2 tablespoons of vinegar, 1 tablespoon of oil, and 1 tablespoon of soy sauce in a blender until light and smooth; season tofu cream with salt. Do this up to a day ahead, cover & chill.

Whisk remaining 3 tablespoons of oil, 2 tablespoons of vinegar, and 1 tablespoon of soy sauce in a large bowl; season with salt and pepper. Add tomatoes, peaches, onion, corn, tarragon, and chopped chervil and toss to combine. Adjust seasoning if needed.

Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Serve with bread.

Serves 8 as a side.

Roasted Eggplant & Tomato Pasta

Ingredients
1 3/4-lb. eggplant, cut into 1″ cubes
2 Italian peppers, halved and thinly sliced
4 tbsp. extra-virgin olive oil
Sea salt + freshly ground black pepper
12 oz. pasta
2 lbs. plum tomatoes, halved
2 cloves garlic, minced
1 tsp. crushed red pepper
2 tbsp. capers, drained
2 tbsp. vegan butter
Vegan parmesan, freshly grated
Fresh basil leaves

Directions
Heat the oven to 450 degrees. Toss eggplant and peppers in oil and season with salt and pepper. Bake for 30-40 minutes.

Cook the pasta in salted, boiling water; stop just before it reaches al dente.

Using a box grater, grate the tomatoes over a skillet, stopping before grating the skin. Make sure to use a safety glove. Add the garlic, red pepper, and 1 tablespoon of oil to the pan and bring to a simmer. Cook until it is reduced by half, then season with salt.

Add the cooked pasta, capers, and butter to the pan with the tomatoes and bring to a simmer, tossing until the butter melts and the pasta finishes cooking. Remove from heat and add the roasted vegetables and cheese.

Top with a drizzle of oil and fresh basil.

Sheet Pan Ratatouille with Polenta

Ingredients

5 to 6 cups of cubed vegetables, like eggplant, pepper, onion & zucchini

2 tsp. olive oil

2 1/2 tsp. of Herbs de Provence (or a mix of oregano, basil, thyme)

1/2 tsp. salt

1/4 tsp. black pepper, freshly ground

4 tomatoes, chopped (or 1-15 oz. can of diced tomatoes)

Fresh basil or parsley

For the polenta:

1/2 c. corn meal

2 c. vegetable broth

2 tsp. of nutritional yeast

1 tbsp. vegan butter

(I've also used vegan ricotta in place of nooch and butter)

Directions

Chop all the veggies and toss with olive oil and spices. I sometimes prep these the day before and store in a gallon sized plastic bag or container. 

Spread veggies on cookie sheet in a single layer and bake at 400 degrees for 30 to 35 minutes, or until eggplant is done. 

Add in the tomatoes, toss with other veggies, and bake for another 15 minutes. 

Meanwhile, make your polenta. Heat up the broth until hot, then add in corn meal gradually while whisking. Once you've added all the corn meal and you have thick polenta, add in your butter and nutritional yeast (or ricotta). Continue to whisk until smooth(ish). 

Serve ratatouille over polenta in bowls. Sprinkle fresh basil and some pepper flakes. 

Serves 3. 

1 serving = 282 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

Southern Pasta Salad with Black-Eyed Peas, Greens & Smoked Tofu

My vegan version of a recipe from EatingWell.

Ingredients

1 c. sun-dried tomatoes (not packed in oil)

8 oz. elbows or other small pasta

8 oz. Swiss chard or kale, washed and cut crosswise into thin strips

8 oz. Soy Boy Smoked Tofu, chopped

28 oz. black-eyed peas, cooked or canned

½ c. sweet onions, chopped

1/4 c. brewed coffee

2 tbsp. extra-virgin olive oil 

2 tbsp. lime juice

2 tbsp. cider vinegar

1 ½ tsp. molasses

1 tsp. vegan Worcestershire sauce

1 ½ tsp. chili powder

½ tsp. ground cumin

Salt & freshly ground pepper, to taste

Directions

Place sun-dried tomatoes in a small bowl, cover with boiling water and let stand until soft, about 10 minutes. Drain and let cool. Cut into slivers and set aside.

Cook pasta in a large saucepan of boiling, salted water until al dente; add greens during the last minute of cooking. Drain in a colander and rinse under cold water until cool. Press to remove excess water and transfer to a large bowl. Add tofu, black-eyed peas, onions and the reserved tomatoes.

Whisk together the remaining ingredients in a small bowl for dressing. Add to the pasta and greens; toss until well-combined.

Makes about 18 cups. 

1 cup = 180 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.

Fall Apart Carmelized Cabbage

From Bon Appetit. 

Ingredients
1/4 c. double-concentrated tomato paste
3 garlic cloves, finely grated
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
1 tsp. crushed red pepper flakes
1 2-lb. head of green or savoy cabbage
1/2 c. extra-virgin olive oil, divided
kosher salt
3 tbsp. dill, parsley or cilantro, chopped

Directions
Preheat oven to 350 degrees. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl. Cut cabbage in half through the core. Cut each half through core into 4 wedges. 

Heat 1/4 olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate. 

Pour remaining 1/4 olive oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2-3 minutes. Pour in enough water to come halfway up sides of pan (about 1 1/2 cups), season with salt and bring to a simmer. Nestle cabbage wedges back into the skillet. (They should have shrunk while browning, but a bit of overlap is okay.) Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, about 40-50 minutes. 

Scatter herbs over cabbage. 

Baked Ziti with Lentils & Tofu Béchamel

Thank you to Vegan Richa for this ridiculously easy and delicious pan of comfort! Plus, it's just 385 calories per serving.

Ingredients

12 oz. ziti (or similar pasta of choice)

1 24-oz. jar of your favorite pasta sauce

1/4 c. red lentils 

1/4 c. walnuts, coarsely chopped

2 c. water

To "doctor" your jarred sauce: 

1 tbsp. balsamic vinegar or red wine

1 tsp. dried Italian seasoning, like basil, oregano, thyme

2 cloves garlic, minced

Tofu béchamel: 

7 oz. of silken tofu

1 tbsp. olive oil

1/2 tsp. garlic powder

1/2 tsp. miso or nutritional yeast (for an umami punch)

3/4 tsp. salt

1/4 tsp. onion powder

1 tsp. lemon juice

1/2 c. water

2 tsp. flour

Directions

In 9x13-inch pan, add the uncooked pasta and distribute evenly. Add the pasta sauce with "doctored" add-ins, lentils, walnuts, and water. Mix well. Taste; if the pasta sauce does not have enough salt, add some salt and mix really well and even it out with a spatula. Cover with foil and bake at 350 degrees for 50 minutes.

For the tofu béchamel, blend all the ingredients until smooth, taste and adjust salt and flavor and set aside.

Remove the pan from the oven and carefully remove the foil. Now pour the tofu béchamel over the pasta and put it back into the oven and broil it for 5 to 8 minutes, until browning. Add a drizzle of olive oil, red pepper flakes, and fresh basil to serve.

NOTE: The first time I made this, I prepped the pasta-sauce mixture and tofu béchamel early in the day and refrigerated separately until about an hour before dinner. This worked beautifully.

Serves 4-6.

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.

Caponata

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

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

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

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

Makes about 6 cups

West African Peanut Stew with Swiss Chard & Quinoa

Ingredients
¾ c. quinoa
2 garlic cloves
1 oz. fresh ginger
1 red onion
6 oz. Swiss chard (or other leafy green)
1 tbsp. vegetable broth concentrate
¼ c. peanut butter
1 tbsp. sriracha
14.5 oz. can crushed tomatoes
¼ c. peanuts
1 tbsp. olive oil
Salt and pepper

Directions
Add the quinoa and 1¼ cup water to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until the water is absorbed, about 15 to 17 minutes.

Peel and mince the garlic and ginger. Peel and dice the onion. Thinly slice the Swiss chard leaves and stems.

Place a medium saucepan over medium-high heat with 1 tbsp. olive oil. Once the oil is hot, add the minced garlic, minced ginger, and diced onion. Cook until fragrant, about 2 to 3 minutes.

Add the vegetable broth concentrate, 3 cups water, and a pinch of pepper to the garlic, ginger, and onion mixture. Bring to a boil, reduce heat, and simmer for 3 to 5 minutes.

Add the peanut butter, Sriracha, and just ½ cup of the tomatoes to the soup and stir well. Add the sliced Swiss chard leaves and stems and cook until soup is slightly thickened, and the Swiss chard has wilted, about 4 to 5 minutes.

Divide the West African peanut stew between large bowls. Top with quinoa and sprinkle with peanuts.

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.

Roasted Red Pepper Shakshuka

Ingredients
1 lb. extra firm tofu
1 shallot
3 garlic cloves
4 oz. roasted red peppers, chopped
1/4 oz. fresh mint
1 tbsp. za'atar
2 tsp. cumin seeds
14.5 oz. crushed tomatoes
2 oz. soft herbed nut cheese (i.e. Treeline Scallion)
1/4 c. crispy shallots
multigrain flatbread

Directions
Preheat the oven to 400 degrees. Drain the tofu and pat dry with paper towels. Hand tear the tofu into bite-sized pieces. Peel and mince the shallot and garlic. Drain the red peppers. Pick the mint leaves from the stems.

Add the tofu to a baking sheet and toss with za'atar, 2 tsp. olive oil and a pinch of salt and pepper. Bake until golden brown, about 15 minutes.

Place a large skillet over medium-high heat with 3 tbsp. olive oil. Once the oil is hot, add the minced shallot, garlic, and cumin seeds. Cook until fragrant, about 1 to 2 minutes. Add the roasted red peppers, crushed tomatoes, 1/2 tsp. salt, and a pinch of pepper. Bring to a simmer and cook until the sauce thickens, about 5 to 8 minutes.

Place the flatbread directly on the oven rack and bake until hot, about 3 to 5 minutes. Add the baked za'atar tofu to the sauce and simmer for 2 to 3 minutes. Remove the shakshuka from the heat and dollop with nut cheese. Sprinkle with mint leaves and crispy shallots. Serve family style with hand torn flatbread.

Serves 2.

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.