Curried Lentils with Sweet Potatoes and Swiss Chard

(recipe adapted from The New York Times)

2 Tbsp. olive oil
1 medium onion, chopped
4 garlic cloves, minced
One 1-inch piece fresh ginger root, peeled and minced
1 1/2 tsp. garam masala
1 1/2 tsp. curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 cups dried lentils
1 bay leaf
1 lb. Swiss chard, center ribs removed and diced, leaves thinly sliced
1 tsp. kosher salt, more to taste
1/2 tsp. ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime

In a large saucepan, heat oil over medium heat.  Add onion and saute until translucent, 5 to 7 minutes.  Add garlic, ginger, garam masala, curry powder and jalapeño.  Cook, stirring, for 1 minute.

Stir in 4 cups broth, sweet potatoes, lentils and bay leaf.  Increase heat to high and bring to a boil; reduce heat to medium, cover, and simmer for 25 minutes.  (If lentils seem dry, add 1 cup stock, or more if needed.)  Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes.

Just before serving, stir in cilantro, lime zest and juice.

(Good flavor and fairly easy to make.  Keeps well.)

Napa Cabbage and Tofu Salad with Sesame Dressing

(recipe from Food & Wine magazine)

Dressing:
1 Tbsp. minced fresh ginger
1 large garlic clove, coarsely chopped
1/2 large jalapeño, seeded and chopped
1 Tbsp. plus 1 tsp. tahini
1 Tbsp. sesame oil
1 Tbsp. vegetable oil (I used flax oil)
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1/2 tsp. light brown sugar (I used honey)
3 Tbsp. chopped cilantro
1 Tbsp. chopped mint
Salt and freshly ground pepper

Salad:
1 lb. soft tofu, drained and cut into 1-inch cubes
4 cups finely shredded Napa cabbage (about 1/2 large head)
2 cups spinach leaves, finely shredded
1 cup finely shredded red cabbage
1 medium kohlrabi or small jicama, peeled and cut into matchsticks
5 large radishes, cut into matchsticks
1 large carrot, shaved into thin curls with a vegetable peeler (or matchsticks)
Salt and freshly ground pepper
1 Tbsp. black sesame seeds or toasted white sesame seeds, for garnish

Make the dressing: Combine all of the ingredients except for the cilantro and mint in a mini food processor and puree until smooth.  (I pureed the cilantro and mint too.)  Transfer to a bowl and stir in the cilantro and mint.  Season with salt and pepper.

Make the salad:  Bring a medium saucepan of water to a gentle simmer.  Add salt.  Put half of the tofu in a small strainer and ease it into the water.  Simmer over moderate heat for 2 minutes, then transfer to paper towels to drain.  Repeat with the remaining tofu.

In a large bowl, toss the cabbage, spinach, red cabbage, kohlrabi, radishes, carrot, and tofu.  Season with salt and pepper.  Spoon the dressing over the salad and garnish with sesame seeds.

Warm Sweet Potato, Mushroom, and Spinach Salad

(recipe from Deliciously Ella)

1 large sweet potato
a dozen crimini mushrooms
200g fresh baby spinach
2 jalapeno peppers, chopped (discard seeds)
a dozen cherry tomatoes
2 tsp. apple cider vinegar
cinnamon
paprika
salt
olive oil

Slice the sweet potato into bite-sized cubes and place them on a baking tray.  Drizzle with olive oil, salt, paprika, and cinnamon.  Bake for 40 minutes at 350F, until they're deliciously soft.

Meanwhile, slice the mushrooms and gently stir fry them with olive oil, salt,  apple cider vinegar, and jalapenos.  This should take about 7 minutes.  Just before the end add the spinach and allow it to wilt.  This is a very quick process, it will only take two or three minutes to become perfectly soft.

Slice the tomatoes into quarters.

Mix everything together and serve.

Potato, Zucchini, and Olive Stew with Garlic, Jalapenos and Tomatoes

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

4 lbs. fresh tomatoes (about 8 medium) (I used fire-roasted canned diced tomatoes)
3 Tbsp. olive oil
10 cloves garlic, peeled and left whole
1/2 medium white onion
1 1/2 cups vegetable stock
1 cup chopped fresh parsley leaves
1/8 tsp. salt
1 1/4 lbs. tiny red potatoes
1 lb. zucchini (about 3 medium)
1 cup whole pimiento-stuffed green olives, drained (I used jalapeno-stuffed green olives)
2 tsp. chopped pickled jalapenos (I omitted this, since my olives were stuffed with jalapenos)

Roast the whole tomatoes under a preheated broiler, turning frequently, until their skins are well charred.  Remove from the heat and set aside to cool for a few minutes.  When the tomatoes are cool enough to handle, cut out the stem ends, peel away and discard most of the blackened skin, and place the tomates in a blender.  (I just put the canned diced tomatoes in the blender; did not drain.)

Meanwhile, heat the oil over medium heat in a heavy-bottomed stockpot.  Add the garlic cloves and cook, stirring constantly, until they begin to turn golden brown.  This will take only a minute or two.  Watch carefully - if the garlic gets too dark, it will taste bitter.  Turn off the heat.  Remove the garlic cloves from the oil with a slotted spoon and add them to the tomatoes in the blender, along with the onion, stock, parsley, and salt.  Puree until smooth.

Pour the tomato puree into the pan in which the garlic was cooked.  Bring to a simmer over medium-high heat, reduce heat to very low, and simmer, stirring frequently, for 20 minutes.  The sauce will reduce and thicken considerably.

Meanwhile, scrub the potatoes but do not peel them.  Cook the whole potatoes in plenty of rapidly boiling water until they are barely fork-tender, about 10-15 minutes, depending on their size.  Drain and set aside.  [Alternately, cook the potatoes in the simmering tomato puree - it may take a little longer; just monitor for doneness (the potatoes can be cut to preferable size before cooking).]

Discard the stems and root ends of the succhini and slice crosswise into 1/2-inch rounds.

When the sauce has thickened, cut the potatoes in half and stir them into the sauce, along with the zucchini, olives (I sliced mine), and jalapenos.  Simmer over low heat, stirring frequently, 20 minutes.  Serve very hot.

Green Salsa

(recipe from Eating Well magazine)

8 oz. tomatillos
2 cloves garlic, unpeeled
1 jalapeno pepper
1/4 cup sliced white onion
1/2 ripe avocado
3 Tbsp. chopped fresh cilantro
1/4 tsp. salt
Freshly ground pepper to taste

Bring a pot of water to a boil.  Remove husks from tomatillos and rinse well.  Cook the tomatillos in the boiling water until soft, 5 to 8 minutes.  Drain and set aside.

Toast garlic cloves, jalapeno, and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.

When cool enough to handle, peel the garlic.  Remove the jalapeno stem and remove seeds if desired.  Combine the tomatillos, garlic, jalapeno, onion, and avocado in a bender or food processor.  Process until smooth.  Stir in the cilantro, salt, and pepper.

(Creamy and tangy sauce for tacos or whatever!)

Spicy Sweet Potato Stew

(recipe origin unknown)

2 Tbsp. olive oil (I used coconut oil)
2 medium onions, chopped
1 jalapeno, seeded and chopped (or leave seeds for heat)
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. cayenne
2-3 cups vegetable stock
2 medium sweet potatoes, peeled, cut into 1/2-inch cubes
Two 14.5 oz. cans stewed tomatoes, chopped if needed
Two 14.5 oz. cans small red beans or white beans, drained
1/2 cup cilantro, chopped
1 Tbsp. orange peel, grated (I omitted this)
Juice of 1/2 a lime

Heat the oil in a large pot over medium-high heat.  Add onion and sauté until golden brown, about 5 minutes.  Add jalapeno and spices and stir 1 minute.  Add broth and potato.  Cover; reduce heat to medium and simmer until potato is almost tender, about 10 minutes.  Add tomatoes with their juices, and beans.  Simmer uncovered until chili thickens and potato is very tender, about 10 minutes.  Mix in cilantro and orange peel  Squeeze in the lime.  Season to taste with salt and pepper.

Spiced Cauliflower with Sesame Seeds

(recipe from 101cookbooks.com)

1 1/2 Tbsp. olive oil or clarified butter
1 tsp. cumin seeds
2 medium yellow onions, finely sliced
a pinch of turmeric
fine grain sea salt

1 medium cauliflower, thinly sliced

4 dried chiles, stemmed and halved
1-2 tsp. sesame seeds, lightly toasted
1 garlic clove, grated
1 1/2-inch piece of fresh ginger, peeled and finely grated
1-2 green jalapeno chiles, seeds removed, finely chopped
2-3 Tbsp. chopped fresh cilantro

Heat the oil in a large skillet over medium-high heat, add the cumin seeds and cook until they begin to crackle, just 30 seconds or so.  Stir in the onions, along with the turmeric and a few pinches of salt.  Cook, stirring often, until the onions caramelize a bit and turn lightly golden, roughly 7-10 minutes.  Add the red chiles, sesame seeds, garlic, and half of the ginger.  Continue to cook for another minute.  Add the cauliflower and stir well.  Cover the pan and cook the cauliflower over low-medium heat for 3-5 minutes, until just tender.

When the cauliflower is nearly cooked, remove the lid, increase the heat, and stir in the green chiles and remaining ginger.  Salt to taste, sprinkle with cilantro and enjoy.

Yellow Gazpacho

(recipe from Real Simple magazine)

2 lbs. yellow beefsteak tomatoes, halved crosswise
1 tsp. kosher salt
1 small white onion, peeled and quartered
1 small garlic clove, peeled
2 Tbsp. fresh lemon juice
1 jalapeno, seeded and minced
1/4 cup fresh cilantro leaves, chopped
1 small cucumber, diced
1 small orange or red tomato, diced

Working over a large bowl, squeeze the yellow tomato halves to release the seeds and juices.  Reserve the liquid.

Combine the squeezed yellow tomatoes and salt in a food processor or blender and puree until smooth.  Transfer to the bowl containing the tomato pulp and juice.  Add the onion, garlic, and lemon juice to the food processor or blender and puree until smooth.  Add the onion liquid into the bowl containing the tomatoes.  Add the jalapeno, cilantro, cucumber, and diced tomato and mix well.  Refrigerate until ready to serve.

(Allow time for the soup to sit in the refrigerator a while for the flavors to blend and mellow.  [The onion was a bit too strong for me after it first was made, but eased after a while in the fridge.]  This is very tasty and easy to make!  And colorful!)

Salsa Con Otra Cosas

(recipe from Whole Foods Market)

3 tomatoes, coarsely chopped
1 jalapeno pepper, chopped finely
1/2 large onion, chopped
1/4 cup chopped or sliced black olives
1/8 cup vinegar
3 small cloves garlic, minced
1/2 bunch cilantro, chopped
1/4 tsp. salt, or to taste
2 Tbsp. olive oil
1 ripe avocado, chopped

Mix all ingredients at least one hour prior to serving.

(I brought this to a party and everyone asked for the recipe.  Quite tasty!)

Tomatillo Avocado Salsa

(recipe from ReadyMade magazine)

5 medium tomatillos, husked, rinsed, and chopped

4 jalapeno or serrano chiles, coarsely chopped, with seeds

1 large garlic clove, peeled

2 Tbsp. chopped white onion

1/2 cup coarsely chopped cilantro

1 tsp. fine salt

1 ripe avocado, halved and pitted

Put the tomatillos into a blender, then add the remaining ingredients except for the avocado.  Blend until smooth, stopping to prod with a wooden spoon if the mixture doesn't liquidize.  Add the avocado and blend again.  Season to taste with salt and blend again.

(This is the first time I've ever worked with tomatillos!  A neat salsa-quacamole hybrid.  I seeded all but one of my peppers, as I didn't want too much spice.  I also added a second avocado, which made it more quacamole-like.  Tangy and good!)

Fish Tacos with Green Apple Guacamole

(recipe from Real Simple magazine)

1 lb. cod fillets, 4 oz. each
1 tsp. grated fresh ginger
2 tsp. fresh lime juice
1 bunch arugula, chopped
Soft corn tortillas

Guacamole:
1 diced, peeled Granny Smith apple
1/2 diced small white onion (I used red onion)
1 minced jalapeno pepper
1 diced avocado
2 Tbsp. chopped fresh cilantro
1 Tbsp. fresh lime juice
1/2 tsp. kosher salt

To make the guacamole, combine all ingredients in a small bowl and toss well.

In a medium skillet, bring an inch of water or broth (can add some lemon juice, too) to a simmer over low heat.  Place the cod fillets in the pan and poach, covered, until opaque, about 4 minutes total, flipping once carefully.  Remove the cod from the pan.

In a small bowl, flake the cod fillets.  Add ginger and lime juice and toss.

Tortillas can be warmed in the oven (wrapped together in foil and heated in a 400F over for 5 minutes) or in a dry skillet over low heat (individually or a few at a time).

To assemble, spoon some of the fish onto a tortilla, then top with some arugula and green apple guacamole.

(Simple preparation, but the green apple guacamole is an interesting addition.  Note that the fish mixture does not store well - I stored mine in the fridge overnight, and by the next day, the lime juice had turned it into a mushy ceviche mess.)

Guacamole

(recipe from Real Simple magazine)

2 ripe avocados
3 scallions, finely chopped
1 jalapeno, minced but not seeded
1 tomato, coarsely chopped
Juice of 1 1/2 limes
1/2 tsp. salt

Scoop the avocado pulp into a medium bowl.  Add the other ingredients and mash with a fork until combined but still chunky.  Spoon into a serving dish.

(Tangy!  Maybe too tangy...  Perhaps the juice of one lime is sufficient, or even half a lime.  Taste as you go.  I mean, it's guacamole - hard to go wrong.  But this particular recipe is quite lovely.)

Melintzanosalata (Eggplant and Parsley Dip)

(recipe from Saveur magazine)

2 lbs. eggplant (about 2 large eggplants)
1/2 cup olive oil
1 green bell pepper, cored and roughly chopped
1 jalapeno, stemmed, seeded, and roughly chopped
1 cup flat-leaf parsley leaves
2 Tbsp. red wine vinegar
3 cloves garlic, minced
salt & pepper, to taste
toasted pita, for serving

Build a hot fire in a charcoal grill or heat a gas grill to high.  Grill eggplants, turning, until charred and soft, 18-20 minutes.  [I just roasted the eggplants whole in the oven for about an hour.]  Let cool.  Peel eggplants; scoop out seeds.  Chop eggplants; drain in strainer for 30 minutes.

Heat 1/4 cup oil in a 12" skillet over medium-high heat.  Add peppers; cook for 10 minutes.  Add jalapenos and continue cooking until golden brown, about 5 minutes.  Transfer to bowl of food processor along with reserved eggplant, remaining oil, parsley, vinegar, and garlic.  Process until slightly chunky.  Season with salt and pepper.  Chill to meld flavors.  Serve with pita.

(Tangy!  I did not strain my eggplant, which cut time, but my dip ended up a little too watery.  Also, since I just roasted in the oven instead of grilling, my dip may not have been as smoky as intended.  But I enjoyed this, nonetheless, eaten on rice crackers and tortilla chips, as I'm trying to avoid wheat.)

Tempeh Chili

(recipe from DrWeil.com)

2 tsp. olive oil
1 onion, chopped
4 cloves garlic, minced
1 8-oz. cake of tempeh, crumbled
1 can crushed tomatoes
1 can kidney beans, drained and rinsed
1 green pepper, diced
1 red pepper, diced
2 jalapeno peppers, seeded and diced
1/2 cup cilantro, chopped
1 Tbsp. ground cumin
1 tsp. salt
1 small can chipotle chili en adobo (optional)

Heat the oil in a large saucepan.  Add the chopped onion, red and green peppers, jalapenos, and crumbled tempeh and stir-fry for 5 to 6 minutes.  Stir in the cumin and salt.  Add the canned tomatoes, kidney beans, chopped cilantro, and chipotle pepper.  Allow the mixture to simmer for about 40 minutes.

(Super easy.  You really can't go wrong with tempeh chili - you could add any veggies you like to this.  The chipotle pepper makes it killer!  So good.)