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.

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

Fiery Green Tahini Sauce

https://www.bonappetit.com/recipe/fiery-green-tahini-sauce

Ingredients
2 lemons
¼ cup extra-virgin olive oil
½ cup tahini (such as Soom)
Kosher salt

3 cups chopped parsley

2 serrano chiles

2 garlic cloves, crushed

Directions
Finely grate zest of 1 lemon into a blender. Cut both lemons in half and tease out seeds. Squeeze juice into blender; you should have around ½ cup. Add chiles, garlic, parsley, oil, and ⅓ cup cold water and blend on high speed until smooth and very green. NOTE: With water, it's a condiment, without the water it's more of a sauce.

Pour mixture into a medium bowl, add tahini, and whisk until fully incorporated; season sauce generously with salt.

Cover and chill. Sauce can be made 3 days ahead.

Makes about 2 cups. 

Korean BBQ Sauce

Ingredients

2–3 cloves garlic, crushed

1 inch ginger, grated 

1/3 c. gochujang

1/4 c. mirin

1/4 c. brown sugar

1 tbsp. sesame oil

1 tbsp. soy sauce

2 tbsp. rice wine vinegar

1 tbsp. fish sauce – optional but it really brings it together

1 tbsp. avocado oil

Directions

Over a low simmer, add the avocado oil, garlic and ginger and cook long enough to soften, no more than 2 minutes. Next, add the remaining ingredients and let simmer over low heat for 10 minutes to combine. Remove from heat until ready to use. 

Tofu Scramble

Adapted from: https://www.loveandlemons.com/tofu-scramble/ 

Ingredients
⅓ c. almond milk
2 tbsp. nutritional yeast
½ tsp. Dijon mustard
¼ tsp. ground turmeric
¼ tsp. ground cumin
1-2 tsp. black salt (for egg taste)
14 oz. extra-firm tofu, patted dry and crumbled by hand

Optional:
2 garlic cloves, minced
½ c. diced yellow onion
Olive oil

Directions
In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and salt. Set aside.

Heat a large skillet over medium heat. Crumble in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated, maybe browns a little (oil optional, don't usually use it.) Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more black salt and freshly ground black pepper.

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

Coconut Ginger Congee with Crispy Tofu

Ingredients
4 garlic cloves, peeled and minced
1 oz. fresh ginger, peeled and minced
1 scallion, thinly sliced, green and white part separated (divided)
½ c. quinoa speckled sushi rice
5.5 oz. coconut milk
10 oz. organic extra firm tofu, patted dry and cut into ½-inch pieces
4 tsp. Sriracha
1 tsp. vegetable oil
Salt and pepper

Directions
Add garlic, ginger, scallion whites, quinoa speckled sushi rice, coconut milk, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 13 to 15 minutes.

Heat 1 tsp. vegetable oil in a small saucepan over medium heat. Add scallion greens, cubed tofu, and a pinch of salt and pepper to saucepan and cook until tofu is lightly browned, 5 to 8 minutes.

Divide the coconut ginger congee between bowls. Top with crispy tofu, charred scallion, and as much Sriracha as you’d like.

Serves 2.

1 serving = 440 calories

Crispy Chick'n Asian Noodle Salad

Original recipe from Hot For Food! 

Ingredients
Breaded, plant-based chick'n fingers

For the salad: 
225 grams thin spaghetti (or chow mein style wheat noodles)
2 c. carrot, ribboned or shredded 
2 c. cabbage, shredded or finely chopped
2 green onions, finely chopped, about 3/4 cup
½ c. cilantro, finely chopped and packed
¼ c. mint leaves, finely chopped and packed
2 tbsp. sesame seeds
½ tsp. chili flakes (optional)

For the dressing: 
1 tbsp. ginger, minced
3 garlic cloves, minced
2 tbsp. sesame oil
3 tbsp. rice wine vinegar
2 tsp. tamari or low-sodium soy sauce
1 tsp. sugar or agave nectar
¼ tsp. sea salt
¼ tsp. white pepper

Directions
Bake chick'n fingers as directed.

Meanwhile, bring a large pot of salted water to a boil and cook noodles to al dente. Drain and rinse under cool water. Drain well in a strainer before adding to a large mixing bowl.

Whisk the sesame ginger sauce ingredients together in a bowl or mix in a small blender.

Toss the recently drained and still warm noodles in about 1/4 cup of the dressing so that they don’t stick.

Toss noodles in the large mixing bowl with all the salad ingredients, cooked and sliced chicken fingers, and the remaining dressing until well combined.

Serves 4 (as a side)

1 serving = 230 calories (not including chick'n fingers) 

Five-Ingredient Creamy Miso Pasta

Ingredients

Kosher salt
16 ounces spaghetti, linguine or bucatini
6 tablespoons unsalted vegan butter
3 tablespoons white (or red) miso
4 ounces vegan parmesan, finely grated (1 packed cup)
Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1½ cups pasta water, then drain the pasta.

Add the butter, miso and 1¼ cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is “vigorously.” To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)

Divide among shallow bowls and sprinkle with nori or furikake, if using.

Serves 4. 

Vegan Copycat Panera Mac & Cheese

A tasty approximation by HealthyGirl Kitchen.

Ingredients
12 oz. shell pasta
1.5 c. raw cashews
1/4 c. nutritional yeast
3/4 c. macadamia milk
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1/2 c. veggie broth
1/2 lemon juiced
1 tsp. Dijon mustard
2 tsp. vegan butter

Directions
Pour boiling water over cashews and let sit for 10 to 15 minutes. Blend all ingredients except pasta in Vitamix until smooth.

Make pasta. Add pasta back into the pot and combine with the mac and cheese sauce. Stir on low until heated through. If it thickens too much, add a touch more macadamia milk. 

Serves 6.

1 serving = 400 calories

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)

No Knead Foccacia

A fuss-free baking recipe from The Kitchn. 

Ingredients
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. dry instant yeast
3/4 c. lukewarm water
3 tbsp. plus 3 tsp. extra-virgin olive oil, divided
2 tsp. fresh rosemary leaves, coarsely chopped
1/4 tsp. flaky sea salt

Directions
Place the flour, salt, and yeast in a food processor fitted with the blade attachment and pulse to combine. Add the water and 2 tablespoons of the oil. Pulse until a rough ball of dough forms, about 15 (2-second) pulses.

Drizzle 2 teaspoons of the oil in a large bowl. Flour your hands, scoop the dough out of the food processor, and form into a smooth ball. Place the ball of dough in the oiled bowl and turn it so it's coated on all sides. Cover with plastic wrap or a kitchen towel and let it sit at a warm room temperature until doubled in size, 2 to 3 hours.

Drizzle 1 teaspoon of the oil in a 10-inch cast iron or other ovenproof skillet and rub it over the bottom and sides. Punch down the dough and place the dough in the skillet. Using your fingertips, coax and stretch the dough to cover the bottom of the skillet and reach all the way to the edges. Cover with plastic wrap or a kitchen towel and let rest at warm room temperature until puffed and slightly risen, 30 to 40 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 450 degrees.

Use your fingertips to gently dimple the surface of the dough. Drizzle the remaining 1 tablespoon of oil over the dough so that it pools in some of the indentations. Sprinkle with the rosemary and flaky salt.

Place in the oven and immediately turn the heat down to 400 degrees. Bake until lightly golden-brown, 20 to 25 minutes.

Remove from the oven and cool for at least 15 minutes before slicing and serving. Focaccia is best eaten when warm but is also good at room temperature. If the crust gets too soft, reheat in a 350-degree oven to crisp it up.

Serves 6.

1 serving = 226 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

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 "Feta"

Ingredients
⅓ c. lemon juice
¼ c. water
2 tbsp. white miso paste

1 tbsp. nutritional yeast
1 garlic clove, minced
½ tsp. salt
Fresh or dried herbs of choice, I used about 1 tsp. za'atar
Black pepper, to taste
1-14 oz. pkg. firm or extra firm tofu, drained and pressed for at least 30 minutes

Directions
Whisk the lemon juice, water, miso, garlic, salt, herbs, and black pepper together in a medium bowl. 

Add the tofu, cubed or sliced, and toss to coat. Allow the tofu to marinate for at least 30 minutes. Serve immediately or refrigerate the tofu and marinade together in a sealed container for 2-3 days.

Serves 4. 

1 serving = 93 calories

Vegan Quiche

Ingredients
1 vegan pie crust

3 leeks, light green and white parts finely chopped

2 c. mushrooms

2 tbsp. vegan butter

2 cloves garlic, minced

1-14 oz. package extra firm tofu, drained

1/2 c. raw cashews

1/2 tsp. nutmeg

1/4 c. nutritional yeast

1/2 tsp. garlic powder

1/2 tsp. kala namak (black salt)

1/2 cup water

Salt and pepper, to taste

Directions

Preheat oven to 350 degrees. Saute leeks and mushrooms in butter with some salt and black pepper until the leeks become soft and tender, but do not brown. 

Place all other ingredients into Vitamix and blend until very smooth and airy. Season with salt and pepper, as needed. 

Add the tofu custard to the leeks and mix well. Pour the filling into the pie crust and bake for 45 minutes, or until filling is set. It should not jiggle. Cool for 20 minutes before serving. 

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. 

Instant Pot Beets

For texture preferences, lowest amount of time results in firm beets with a little crunch and longest amount of time results in soft beets with some chew.

Beet Circumference	Texture Preferences	Release
5 inches	High pressure 11-15 minutes	Quick release
5.5 inches	High pressure 14-18 minutes	Quick release
6 inches	High pressure 17-21 minutes	Quick release
6.5 inches	High pressure 18-23 minutes	Quick release
7 inches	High pressure 20-25 minutes	Quick release
7.5 inches	High pressure 24-28 minutes	Quick release
8 inches	High pressure 27-31 minutes	Quick release
8.5 inches	High pressure 30-34 minutes	Quick release
9 inches	High pressure 32-36 minutes	Quick release

Roasted Broccoli & Tofu with Creamy Miso Dressing

Adapted from a recipe in Bon Appetit. 

Ingredients
½ lb. brussels sprouts
2 tsp. coriander seeds
2 small heads of broccoli (about 1 pound total), cut into large florets
1 14-oz. block firm tofu, drained well, torn into bite-size pieces
5 tbsp. extra-virgin olive oil, divided
1 tsp. Aleppo-style pepper or other mild red pepper flakes
Kosher salt
⅓ c. green olives, pitted, coarsely chopped
¼ c. plus 2 tablespoons fresh lemon juice, divided
½ c. hemp seeds
2 tbsp. white miso
1 tbsp. almond butter
2 tsp. toasted sesame seeds, plus more for serving
Parsley leaves with tender stems, for serving

Directions
Preheat oven to 425 degrees. Cut off stems from brussels sprouts; discard. Place outer leaves, along with broccoli and tofu into a large bowl and toss with 2 tablespoons of oil, add crushed coriander and pepper, and toss to combine; season with salt. Finely slice inner brussels sprout cores and transfer to a medium bowl. Coarsely grind coriander seeds in spice mill or with mortar and pestle.

Add broccoli and tofu mixture to baking sheet. Roast, tossing once halfway through, until broccoli is browned (even lightly charred in a few spots) and tender, 30–35 minutes. Let cool.

Meanwhile, add olives, 1 tablespoon of oil, and 1 tablespoon of  lemon juice to sliced brussels sprouts and toss to combine. Season with salt.

Purée hemp seeds, almond butter, miso, 2 teaspoons of sesame seeds, remaining 5 tablespoons of lemon juice and 2 tablespoons of oil, and ¼ cup water in a blender until smooth. Season with salt.

Spread some dressing on bowls or plates. Toss roasted vegetables with sliced brussels sprouts and arrange over dressing. Top with sesame seeds and parsley.

Serves 2.

Kohlrabi Schnitzel

Ingredients
1 large kohlrabi
Frying oil

For the Egg Replacement: 
1/4 cup all-purpose flour 
1/2 cup water
1/2 teaspoon paprika powder
1/2 teaspoon salt

For the Breading:
1/3 cup bread crumbs
1/2 teaspoon salt
1/2 teaspoon paprika powder
1 teaspoon crushed pumpkin seeds
1 teaspoon sesame seeds 

Directions 
Take any additional leaves off the kohlrabi and wash it. Cut the kohlrabi in 4-6 slices (about 1/3 inch). Peel off the outer layer with a veggie peeler. In a large pot, bring water to a boil and add the kohlrabi slices. Let them cook for about 10 minutes. They should start to get translucent in the center. Then drain, place them on paper towels to remove excess water and set aside to cool off.

In a bowl, mix the ingredients for the egg replacement. It should have an egg-like consistency, you might have to add more water or flour to achieve that.

In another bowl, combine the ingredients for the breading.

When the kohlrabi slices are cold enough to handle, dip them first in the egg replacement, then coat them in the breading.

In a large pan, heat the frying oil (the bottom should be covered with oil) and add in the breaded Kohlrabi Schnitzel. Fry them on medium-high heat for about 5 minutes per side. They should be golden and crispy on both sides.

After frying, put them on a paper towel to remove excess oil.