2½ pounds cauliflower (1 very large head), cut into 1-inch florets, leaves reserved
¼ cup extra-virgin olive oil, plus more for drizzling
Carrots Onion Celery Veggie stock
Cheese
Salt and pepper
garlic
Step 1 Heat the oven to 425 degrees. On a sheet pan, toss the cauliflower florets, lleaves and onions with the olive oil and season generously with salt and pepper. Sprinkle exposed cloves with salt, then drizzle lightly with oil. Roast until the cauliflower is browned and tender and the garlic is soft and fragrant, 30 to 35 minutes.
Step 2 Meanwhile, in a large pot or Dutch oven, bring 6 cups of water and veggie to a simmer over medium. Add Carrots and celery then Reserve about 1 cup cauliflower for the topping, then add the rest to the pot, including any browned bits on the sheet pan. Cover and simmer until the cauliflower is very soft, 7 to 10 minutes.
Step 3 Off the heat, using an immersion blender (or working in batches in a traditional blender), purée the soup until smooth. If thick, add water to taste. If thin, simmer, uncovered, for 5 to 10 minutes to reduce slightly. (The soup will also thicken as it cools.) Season to taste with salt.
Step 4 Serve the soup topped with the reserved roasted cauliflower, a drizzle of olive oil and more black pepper.
Step 1 Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
Step 2 Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
Step 3 Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
Step 4 Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.
In a skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. Remove from heat.
In a large bowl, blend eggs and cheese. Add zucchini mixture to the eggs and cheese and stir.
Separate crescent dough into 8 triangles, roll them thinner and place in an ungreased quiche pan or 12×8″ baking dish. Press over the bottoms and up the sides.
Spread crust with mustard. Pour zucchini mixture evenly into the crust.
Bake at 375 degrees for 18-20 minutes or until a knife comes out clean. Let stand for 10 minutes before serving. Makes 6-8 servings!
2 cups red lentils 2 large russet potatoes 1 carrot 1 onion 3 pieces garlic 1 tomato 7 cups water 3 tbsp olive oil 2 tsp cumin 2 tsp salt lemon wedges to serve few sprigs parsley zaa’tar to taste pepper to taste
1. Rinse and drain the red lentils and set aside. Peel the russet potatoes and chop into small cubes. 2. Finely chop the carrot, onion, and garlic. Dice the tomato 3. Use a kettle and bring the 7 cups of water to boil 4. Heat up a stock pot to medium heat. Add the olive oil followed by the onions. Sauté for 3-4min 5. Add the carrots and sauté for 2min. Add the garlic and sauté for 1min 6. Add the cumin, salt, and pepper. Sauté for another minute. Then, add in the red lentils and tomato. Sauté for another minute 7. Add the potatoes and pour in the hot water. Give the pot a good stir 8. Bring the soup to a boil, then cover and cook on medium for 20 min 9. Transfer 3-4 cups of the soup to a blender. Blend on medium low for a few seconds. Then, pour the soup back into the pot and give it a good stir to combine 10. Plate the soup and garnish with fresh lemon juice, chopped parsley, a drizzle of olive oil, a sprinkle of zaa’tar, and fresh cracked pepper to taste
1 (12 to 16-ounce) block of super firm tofu (also sold as high-protein tofu)*
2 roma tomatoes, chopped
1 chipotle pepper in adobo + 1/2 tablespoon adobo sauce**
2 teaspoons red wine vinegar
½ cup (120 mL) water
Lime juice to finish
Broil the poblano pepper or green bell pepper. You have two options; the gas flame gets you a smokier flavor. No need to peel or remove the seeds when done.a.
Cook the aromatics. Heat 1 ½ tablespoons of oil in a medium nonstick frying pan over medium high heat. Once the oil is hot, add the onions and season with a pinch of salt. Cook for 5 to 6 minutes, or until just starting to get some color. Add garlic and cook for 2 minutes, stirring frequently. Add tomato paste, cumin, oregano, chile powder, 1 teaspoon of salt, and pepper and cook for 1 minute. Add the tomatoes and cook until they’ve softened, about 5 minutes.
While the onions are cooking, cut the tofu into 4 slabs. Squeeze out as much water as you can. Crumble tofu into small pieces, about the size of a blueberry.
Transfer the onion-tomato mixture to a blender or food processor. Add the broiled poblano pepper, chipotle peppers in adobo, vinegar, and water. Blend until relatively smooth. Taste the sauce, adding any sweetener as needed or more vinegar or salt.
Heat the remaining 1 ½ tablespoons oil in the frying pan over medium-high heat. Once hot, add the tofu and spread out in a single packed layer and season with ½ teaspoon kosher salt. Allow to cook 2 to 3 minutes undisturbed. Flip and continue cooking for a total of 12 minutes, stirring only every 2 to 3 minutes, until most of the tofu is browned.
Pour in the sauce and simmer for 5 minutes, stirring occasionally. It’ll start to thicken, so turn the heat to medium or medium-low and cook for another 5 minutes, or until flavors have developed and tofu is saucy. If it gets too thick, add a few splashes of water.
Taste, adjusting seasonings as needed. If it’s a bit tangy, add a pinch of organic brown or cane sugar. Finish with a squeeze of lime juice.
NOTES
* If super firm tofu is not available, use extra firm tofu. Crumble the tofu into small pieces but not as small as the super firm tofu: if you crumble really small, it will get mushy. Check out the reference photo in the FAQ section. Then, coat the tofu crumbles with 1 tablespoon cornstarch and ½ teaspoon kosher salt. Coating the tofu in cornstarch improves its texture quite a bit, giving it a slightly crisp coating and more chew, similar to Chipotle’s sofritas.
** Use ½ teaspoon adobo sauce for mild heat.
*** Want to save ~10 minutes? Cook the tofu in a separate pan while you cook the aromatics.
2 zucchini (about 12 ounces), washed and wiped free of any clinging grit
1 pint yellow Sungold cherry tomatoes
⅓ cup coarse bread crumbs
In a pot, boil 2 inches of water for blanching tomatoes. Place an 8- or 9-inch cast-iron skillet on a burner over low heat, and add butter to melt.
Peel the potatoes, and slice on a Japanese mandoline into 1/4-inch-thick disks, then arrange in a single layer circle covering the bottom of the cast-iron skillet with its melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.
Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.
Peel the onion, then slice into even ¼-inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.
Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini.
Slice the zucchini into ¼-inch-thick rounds, and layer half of them in concentric, just-overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.
Season the now-boiling water with a few good pinches of salt, and drop the tomatoes into the boiling water. As soon as their skins split — about 30 seconds — retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.
Build another ring of potato around the tian on top of the now-steaming zucchini, this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.
Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you split the tomatoes in half horizontally with a small sharp knife.
Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees.
Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)
With a spoon, baste, and drizzle the pan juices that accumulate in the tian over the top when you remove it from the oven at the end. Allow the tian to cool, settle and kind of meld for an hour before eating.
Step 1 Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
Step 2 Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
Step 3 Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
1 ½ teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)
Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey!
Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you’d like.