Bulgur with tomato, eggplant, and lemon yogurt

From Ottelenghi Simple

This dish takes some organizing and assembling different parts, but any one of them is worth the trouble - the roasted eggplant, the bulgur with tomato, and the yogurt with preserved lemon and fresh mint.  

I was able to prepare different parts over the course of the day and they came together nicely at dinner time.  Any of the parts can be made a day ahead, kept separate in the fridge, and warmed through and assembled before serving. 

Ingredients:

2 eggplants, cut into 1 1/4 inch chunks -> 6 cups (I prefer 1/2 or more of the peel removed)

~6 Tbsp olive oil

Salt and black pepper

2 onions, thinly sliced -> ~ 3 cups

3 garlic cloves, minced

1 tsp allspice 

14 oz cherry tomatoes (I used a 28 oz can of fire roasted chopped tomatoes, and didn't add water)

1 Tbsp tomato paste

1 2/3 cup water

1 cup bulgur wheat

2/3 cup Greek style yogurt (I used Kite Hill Greek style plain)

1 small preserved lemon, seeds discarded, skin and flesh finely chopped -> ~ 2 Tbsp

1/2 cup mint leaves, finely shredded

Directions:

1) Preheat oven to 425 degrees

2) Place the eggplant in a large bowl with ~4 Tbsp of the oil, 1/2 tsp salt (or less) and a good grind of pepper.  Mix well and then spread out on a large parchment-lined baking sheet.  Roast for 35-40 minutes, stirring halfway through, until the eggplant is caramelized and soft.  Remove from the oven and set aside.  

3) You can do this next step oil-free, and add water to deglaze the pan - Add the remaining oil to a large sauté pan with a lid and place over medium-high heat.  Once hot, add the onions and fry for 8 minutes, stirring a few times, until caramelized and soft.  Add the garlic and allspice and fry for 1 minute, stirring continuously until the garlic is aromatic and starting to brown.  

4) Pierce the cherry tomatoes (or add canned tomatoes with their juices) then add them, mashing them with a potato masher to break them up.  

5) Stir in the tomato paste, water and 1/2 - 1 tsp salt.  Bring to a boil, decrease the heat to medium-low, cover, and cook for 12 minutes. 

6) Add the bulgur, stir so that it is completely coated, and then remove from the heat.  Set aside fro 20 minutes for the bulgur to absorb all the liquid.

7) In a medium bowl, mix together the yogurt with the preserved lemon, half the mint and 1/8 tsp salt.

8) Divide the bulgur among four plates.  Serve with the yogurt and eggplant on top and a sprinkle of the remaining mint.

Dooboo Jorim (braised tofu)

From Korean Vegan cookbook, then on epicurious.com

Spicy and excellent.  Also tried baking the a few slices of tofu in the toaster oven at 400 for ~ 12 minutes with some of the sauce on it - excellent.  Even uncooked tofu, or mushrooms, taste delicious in the sauce. 

https://www.epicurious.com/recipes/food/views/dooboo-jorim-braised-tofu?utm_term=recipe-lead&utm_source=nl&utm_brand=epi&utm_mailing=EPI_CTN_010522&utm_campaign=aud-dev&utm_medium=email&bxid=5c931628fc942d0bdf16a039&cndid=4649318&hasha=7cf42d7a90eda26f805e57b3a5998648&hashb=0935300134207d887f9c54ea4fe55bb4b586ba36&hashc=3d594b75b907ebf06ba2d38bc764e5846d8ad96a8d4d52623a3e4f0bae65a335&esrc=rbox_mig_grp_1&utm_content=Final 

Have I mentioned how much I love recipes that are absolutely “stupid proof”? You can call it “noobie proof” or “I’m exhausted from work proof” or “I barely know how to boil water proof” too. We’ve all been there: For whatever reason, your brain is on autopilot and, therefore, the recipe better be damn near automated lest you burn your house to the ground. This is one of those rare recipes that practically makes itself but looks and tastes like you slaved over it all day long. I keep it in my arsenal for quick meals and dinner parties alike—it never fails to satisfy. And I’ll bet this may be the first vegan recipe you’ve seen that doesn’t call for extra-firm tofu. This dish celebrates how soft and velvety tofu can be, so play around with medium or firm tofu!

Editor’s note: The Spicy Soy Sauce Dressing will yield more than you need to make the dooboo jorim. Save the extra for another batch of the tofu—keep it in a covered container in the refrigerator for up to a month—or use it as a dipping sauce for dumplings, pour some over cooked vegetables or beans, or spoon it over a bowl of rice.

Ingredients

For the Spicy Soy Sauce Dressing

½ cup soy sauce

1 Tbsp. gochugaru (used  one teaspoon Blue Agave Sriracha) 

2 cloves garlic, minced

1 scallion, chopped

2 Tbsp. finely diced red onion

½ shishito pepper or jalapeño, sliced - used total of one tiny orange pepper

½ Fresno pepper, sliced

1 Tbsp. brown rice syrup or maple syrup

1½ tsp. rice vinegar - only had apple cider vinegar

1½ tsp. mirin

½ tsp. freshly ground black pepper

¼ tsp. ground turmeric

For the tofu

1 (16-ounce) block medium-firm tofu

1 Tbsp. extra-virgin olive oil

3 Tbsp. Spicy Soy Sauce Dressing (from above), plus more for serving

½ cup vegetable broth

1 onion, julienned

1 carrot, finely diced

3 large or 4 small to medium mushrooms, thinly sliced - used LOTS 

2 scallions, chopped

1 Tbsp. toasted sesame seeds

For the Spicy Soy Sauce Dressing

Step 1

In a small bowl, whisk the soy sauce, gochugaru, garlic, scallions, red onion, shishito or jalapeño pepper, Fresno pepper, brown rice syrup, rice vinegar, mirin, black pepper, and turmeric together. You can store it in a covered container in the refrigerator for up to 1 month. Shake well before serving.

For the tofu

Step 2

Slice the block of tofu crosswise into ⅓-inch-thick pieces (I usually end up with 8 to 9 pieces).

Step 3

In a very large skillet, heat the olive oil over medium-high heat. When the oil is hot, place the tofu in the pan in a single layer (you may have to cook in batches if your pan is not large enough) and cook the tofu until the bottom is browned, 7 to 10 minutes. Flip the tofu and repeat until both sides are evenly cooked.

Step 4

Add three tablespoons of the Spicy Soy Dressing and vegetable broth to the pan. Bring to a boil and then reduce the heat to very low. Sprinkle the onion, carrot, and mushrooms over the tofu. Cover the pan and cook until most of the braising liquid has evaporated, 15 to 20 minutes, popping the lid open occasionally and spooning a little bit of the braising liquid over the top of the tofu and vegetables as they cook.

Step 5

Garnish with the scallions and toasted sesame seeds. Serve with additional dressing over the top or on the side.

From The Korean Vegan Cookbook: Reflections and Recipes From Omma's Kitchen © 2021 by Joanne Lee Molinaro. Reprinted with permission by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Buy the full book from HarperCollins, Amazon, or Bookshop.

Easy Vegan Meatloaf

https://www.allrecipes.com/recipe/262090/easy-vegan-chickpea-meatloaf/?printview 

Changed sage to thyme and rosemary, and added a little paprika and a little extra soy sauce and pepper.   Mixture was too much to process at once, so it's best to use half the chickpeas in one batch and half in another in the food processor, then combine and mix by hand.  

Easy Vegan Chickpea Meatloaf 

This family-friendly vegan meatloaf is made with chickpeas, garlic, and flax seeds. Topped with ketchup (or I used Primal Kitchen Classic BBQ sauce, organic unsweetened), it's even better than the classic meat version!  I also used some more of the vegetables - I like the crunch in it!

By Fioa 

Prep:

20 mins 

Cook:

52 mins 

Total:

1 hr 12 mins 

Servings:

6 

Yield:

6 servings 

Ingredients

• cooking spray 
• 3 tablespoons olive oil, divided 
• 1 onion, diced 
• 2 carrots, diced 
• 2 stalks celery, chopped 
• 2 cloves garlic, minced 
• 2 (15 ounce) cans garbanzo beans, drained 
• 2 cups bread crumbs  (or cooked bulgur as part or all of it)
• ½ cup almond milk 
• ¼ cup ketchup, divided  (or top with Primal Kitchen BBQ sauce)
• 2 tablespoons flaxseed meal 
• 2 tablespoons soy sauce 
• ½ teaspoon salt 
• ½ teaspoon ground black pepper 
• ½ teaspoon dried sage (used thyme, rosemary and added paprika)

Directions

• Step 1

  Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.

• Step 2

  Heat 1 tablespoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 3 minutes. Add carrots, celery, and garlic; cook and stir until tender, about 4 minutes.

• Step 3

  Combine remaining 2 tablespoons olive oil, onion mixture, chickpeas, bread crumbs, almond milk, 2 tablespoons ketchup, flaxseed meal, soy sauce, salt, pepper, and sage in the bowl of a food processor. Pulse until just combined; do not overblend. Work in batches if needed. Press mixture into the prepared loaf pan. Brush top with remaining 2 tablespoons ketchup.

• Step 4

  Bake in the preheated oven until golden, about 45 minutes.

Nutrition Facts 

Per Serving:

 

357 calories; protein 11g; carbohydrates 54.1g; fat 11.1g; sodium 1070.1mg.

Zippy Yams and Collards

From The Cancer Survivor's Guide - Neal Barnard

4 servings

The sweet potatoes overcome the bitterness of the collard greens, and the chili paste and Worcestershire sauce give it a punch.  For company, may want to make it on the spot - it's bright green at first, but dulls as it stands.  Collard greens do shrink, but not as much as spinach! 

"Chili paste, lemon juice, and garlic give this recipe a delightful zip, which is a welcome way to eat nutrient-rich vegetables like yams and collards.  The collard greens in this recipe add calcium, folate and B vitamins."

Ingredients:

1 large bunch collard greens rinsed (~one pound)

1/4 cup water or vegetable broth

1 onion, thinly sliced 

2 large garlic cloves, minced

2-3 small yams or sweet potatoes (peeled if desired), cut into bite-size chunks

1 Tbsp vegetarian Worcestershire sauce

1/2 tsp Thai chili paste

1/4 tsp salt

1/4 tsp ground black pepper

2 Tbsp freshly squeezed lemon juice 

(added a generous sprinkle of fenugreek powder)

Directions:

1) Remove the thick stems and slice the greens crosswise into thin strips.  Set aside.

2) Heat the water in a deep skillet.  Add the onion and garlic and cook and stir until the onion is tender, about 5-10 minutes.  Add the yams, stir and add enough water to cover them.  Cover and cook for 5-10 minutes, until the yams are soft when pierced with a fork.  Remove the lid and simmer uncovered until about half of the water has boiled away.  

3)Stir in the collard greens, Worcestershire sauce and chili paste.  Cook and stir until the collard greens are soft.  Season with salt and pepper to taste.  Sprinkle the lemon over the yams and greens just before serving. 

Stored in a covered container in the refrigerator, leftover Zippy Yams with Collards will keep for up to 3 days. 

Per serving: 77 calories, 0.5 hm fat, 0.1 gm sat fat, 3.3 gm protein, 6.3 gm sugar, 4.4 gm fiber, 83 mg sodium.

Cashew Cream

I haven't been successful with the most basic of recipes - cashew cream.  Soak them, blend them - what could be easier.  But without a Vitamix, it comes out watery and with particles.  

1 cup cashews

warm water just to cover the cashews

1/8  tsp salt or so

For cashew sour cream, add apple cider vinegar and lemon (Rouxbe plants ~ 38 or so) .  Blend very well in VItamix. 

Soak for 2 hours

Blend in the Vitamix, gradually up to level 10.   

Best Lentil Soup - loveandlemons

 

Best Lentil Soup

rate this recipe:

5 from 149 votes

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Serves 4 to 6

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https://www.loveandlemons.com/best-lentil-soup/

This was very good! I had some extra veggies in the fridge, so I added a few small white potatoes, a stalk of fennel, a large carrot - all good.  Oh, and I didn't have lentils per se, so I used mung beans, which means lentil!  The lime makes it sOOOO good! 

Meet my favorite recipe for lentil soup! It's warming & delicious, made with tomato, creamy coconut milk, ginger, and a bit of curry.

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 3 tablespoons minced ginger
• 1 tablespoon mild curry powder
• ¼ teaspoon crushed red pepper flakes, more to taste
• 1 (28-ounce) can fire roasted diced tomatoes
• 1 cup dried French green lentils, rinsed and drained
• 2½ cups water
• 1 (14-ounce) can full-fat coconut milk
• ½ teaspoon sea salt, more to taste
• Freshly ground black pepper
• ½ cup diced cilantro
• 2 tablespoons fresh lime juice - stir in at the end - really makes the soup! 

Instructions

• Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.
• With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
• Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce to a simmer, stirring only occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.
• Stir in the cilantro and lime juice. Season to taste with salt and pepper and serve.

yellow split pea soup

 https://www.loveandlemons.com/yellow-split-pea-soup/