Arugula and roasted sweet potato salad - forks over knives

From cooking course Forks over Knives 

The salad dressing is great, and goes especially well with pistachios. Would try peaches, or other fruits or vegetables in place of or in addition to the sweet potatoes.

Ingredients

For the potatoes:

• 2 cups sweet potatoes, peeled and cut in 1–inch cubes 

• 2 tbsp white balsamic vinegar 

• 1/4 tsp freshly ground black pepper 

• 1/4 tsp cinnamon 

For the dressing:

1/2 cup white balsamic vinegar (I had honey ginger white balsamic from Naked Olive in Berkeley Springs)

3 Tbsp liquid sweetener (I used < 1 Tbsp agave)

1/4 tsp cinnamon

2 Tbsp fresh chives minced

For the salad:

4 cups arugula

1 small fennel bulb shaved on mandolin

Toasted nuts or seeds (used sunflower and pistachio - latter really goes well with this)

Directions:

1) Preheat oven to 375°F (190°C) for a convection oven or 475°F (245°C) for a conventional oven.

2) Toss the sweet potatoes with the vinegar, freshly-ground black pepper, and cinnamon. 

3) On a non–stick sheet pan, or one lined with parchment or a silpat, spread out the potatoes evenly. Place in the oven and roast, turning vegetables over once, for 15-20 minutes or until tender and slightly browned. Let the potatoes cool until they are near room temperature.

4) Prepare the dressing while the potatoes are roasting. In a small bowl, whisk together the remaining balsamic vinegar, honey, cinnamon and chives.

5) Toss arugula with fennel, toss with dressing, add potatoes.  Can add toasted seeds or nuts for crunch.

One Pot Curried Cauliflower with couscous and chickpeas

https://www.epicurious.com/recipes/food/views/one-pot-curried-cauliflower-with-couscous-and-chickpeas

Excellent - the comments on epicurious were good, but some said too bland.  Brendon cooked the lentils separately, and the spice mixture without the lentils was good, so maybe increase the spices by 1/2 to 1 if cooking all together.

Ingredients:
3 Tbsp coconut oil , divided (or canola oil)
1 large head cauliflower (~2 pounds), coarsely chopped
1 medium red onion
3 large garlic cloves, coarsely chopped
2 tsp curry powder (1 tsp curry and 1+ tsp coriander)
2 tsp Kosher salt
1  tsp ground cumin
3 cups low sodium vegetable broth (water with 2-3 tsp Vegetarian Better than Bouillon)
1 (15 oz) can chick peas, drained, rinsed
1 cup pearled couscous
1/2 cup split red lentils, rinsed and picked through
2 limes, divided (1 lime = 3 Tbsp lime juice for yogurt topping, more for serving)
1/2 cup Greek-style plain full or low-fat yogurt, or Greek style non-dairy yogurt
3 Tbsp coarsely chopped cilantro leaves, plus whole leaves for serving
5 oz baby spinach
1/4 cup sliced almonds (for serving, optional)

Directions:
1) Heat 2 Tbsp oil in a large pot over medium.  Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 6-8 minutes.

2) Add onion, garlic, and remaining 1 Tbsp oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more.

3) Add curry powder, salt and cumin.  Cook, stirring, until spices are toasted, about 30 seconds.

4) Add broth and bring to a boil.  Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.

5) Meanwhile, juice 1 lime to yield 3 Tbsp juice.  Whisk lime juice, yogurt, and 3 Tbsp chopped cilantro in a medium bowl until smooth.  The original recipe suggests to add water by the Tbsp until the sauce is thin enough to drizzle, but I prefer it as is.  Cut remaining lime into wedges.

6) Fold spinach into chickpea mixture.  Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.  These toppings make all the difference.

The stew without spinach can be made 3 days ahead; cover and chill.  Reheat and fold in spinach before serving.

Can't wait to make it again!

Vegan Chicken Soup

This is adapted for a Washington Post article on 4/1/2020, but greatly simplified.  Turned out great.  Didn't make the matzoh balls to go with it, but I like my standard recipe well enough to not bother trying these.  They called for 10-12 scallions, flaxseeds instead of eggs, dill.  Might try some of those in mine.  For the soup, they have you cook some of the veggies, squeeze the water out and discard, then cook the remainder of the veggies.  I just chopped all of them and left them in the soup.  Great clear soup, with turmeric giving it a golden color.   Recipe is for Vegan Matzoh Ball Soup, but I'm unable to access it right now.

The soup was a great clear soup, not tomato based for those who prefer avoiding tomatoes,  with lots of veggies.  I halved this recipe and I'd say it was enough for 6-8 servings.

Ingredients: 
4 quarts vegetable broth, low sodium
1 medium yellow onion
6 medium carrots, sliced
6 stalks celery, sliced
2 turnips (I used parsnips)
2 medium leeks split lengthwise and rinsed thoroughly, bottom and tops removed
1/2 small bunch flat leaf parsley
1/2 bunch fresh dill
4-6 cloves garlic shopped
4-5 bay leaves
1/2 - 1 tsp ground turmeric
Fine sea salt
Freshly ground black pepper

Directions:
1) Combine all of the vegetables and garlic in the broth, plus the parsley and the stems of the dill and the bay leaves.  Cook for about 45 minutes, or until veggies are almost soft.

2) Add the dill, turmeric, salt and pepper to taste.  Simmer for10-15 minutes, until veggies are done.

That's it!  Let it set for a day or so.  Then enjoy!!

Stir-Fried Tofu with Mushrooms, Sugar Snap Peas and Green Onions

From epicurious.com
Great dish, with the option of inserting other vegetables you have on hand.

3 servings

Ingredients:

Marinade:
3 Tbsp lite soy sauce
1 Tbsp unseasoned rice vinegar
1Tbsp honey
1 tsp oriental sesame oil
1/4 tsp dried crushed pepper
1 12-oz package extra-firm tofu, drained (squeezed), cut into 3/4 inch cubes, patted dry
1/4 cup water
1 tsp cornstarch (optional)

Stir-fry:
2 Tbsp canola oil, divided
6 oz fresh shiitake mushrooms, stemmed
8 oz sugar snap peas, trimmed
4 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
4 green onions, sliced on diagonal

Directions:
1. Whisk first 5 ingredients in medium bowl.  Add tofu and stir to coat; marinate 30 minutes.
Drain, reserving marinade in small bowl.  Whisk 1/4 cup water and cornstarch into marinade.

2. Heat 1 Tbsp oil in large skillet over medium-high heat.  Add tofu and sauté until golden, about 2 minutes.  Transfer to plate with slotted spoon.

3. Add 1 Tbsp oil then mushrooms.  Stir-fry until tender, about 3 minutes.  Add sugar snap peas; stir-fry  for 2 minutes.  Add garlic and ginger; stir-fry for 30 seconds.

4. Return tofu to skillet; drizzle reserved marinade mixture over.  Stir-fry until marinade thickens slightly, about 30 seconds.  Season to taste with salt and pepper.

5. Transfer to bowl.  Sprinkle with green onions and serve.