Definitely comfort food, this tasty dish doesn’t take long to make and can’t help but please all palates. If you don’t have time to roast fresh peppers, use jarred roasted red peppers instead.
Yukon gold potatoes or potatoes of choice
mixed fresh peppers (such as poblano, Anaheim, and bell peppers)
jalapeño chile (optional)
greens (such as chard, kale, beet greens, and/or collards), stemmed and leaves cut into ribbons
garlic cloves, sliced
smoked paprika (optional)
hot sauce, for serving (optional)
Cut the potatoes into large chunks. Add to a saucepan, cover with water, bring to a boil, and simmer until tender when pierced with a fork. Drain, reserving some cooking liquid, and keep the potatoes warm.
Meanwhile, roast the fresh peppers and the jalapeño on an outdoor grill, under a broiler, or on a grill pan or over an open flame on the stove top, turning to char all over. Place them in a paper bag, close the bag, and let them steam for about 10 minutes. Peel, seed, and chop the flesh. Set aside.
In a large frying pan over medium heat, warm the oil. Add the greens and toss until just wilted. Add the garlic, stir the garlic into the greens, and cook, covered, for a couple of minutes until the greens are soft but still bright green. Cover to keep warm.
Rice the potatoes (with a ricer) or mash them in a large bowl, adding the reserved cooking liquid a tablespoonful at a time to reach the consistency you like. Add the peppers, jalapeño, and greens. Stir just to combine. Season to taste with paprika and serve with your favorite hot sauce.
Rainbow chard, with its multicolored stems, makes eating your greens very enticing indeed. Consider flavoring the brown rice by cooking it with a knob of coconut oil and stirring in some green onion slices when the rice is done but still steaming. Nutritional yeast sprinkled on top of your bowl adds a nutty, cheesy flavor and is worth a try. Because chard has a natural saltiness, you might not need to add any salt to your bowl, but smoked salt is almost always a good choice.
brown rice of choice
swiss chard, preferably rainbow chard
super-firm tofu, diced (optional)
nutritional yeast (optional)
sun-dried tomatoes packed in oil
cilantro, chopped (optional)
Cook the brown rice according to your preferred method (see note above for flavoring ideas). Cover and keep warm.
Meanwhile, mince the garlic and set aside. Cut the stems from the chard leaves and thinly slice. Separately, stack the leaves and cut into ribbons.
In a large pan over medium heat, warm the oil. Add the chard stems, cover, and cook for a minute or two. Stir in the chard leaves and cook, stirring occasionally until slightly wilted. Move the chard to the side of the pan and move the pan so the chard is off the heat. Pour a little bit of oil on the uncovered part of the pan that is over the heat, add the garlic, and cook for a minute or so. Shift the pan back onto the heat, stir the garlic into the chard, and cook until the chard is done to your liking. Cover and remove from the heat.
To serve, add a mound of rice to your bowl. Top with chard, tofu, a sprinkling of nutritional yeast, a few sun-dried tomatoes, a handful of walnuts, and some cilantro, and you’re ready to eat.
This recipe works with yellow or green split peas, any split legumes (aka dals), lentils, or a mixture. If you live near an Indian market, you have a wonderland of dals from which to choose. Although not required, soaking in hot water, covered, for a couple of hours reduces cooking time. You can stir in the greens as detailed below, or you can steam or sauté them and serve them alongside with hot cooked rice, quinoa, another grain, or pasta.
fresh or jarred red sweet peppers, chopped
jalapeño chile or other fresh chile, thinly sliced
yellow split peas or legumes of choice, soaked in hot water and drained
fresh rosemary sprigs
fresh tomato, chopped, or canned tomatoes with juices
greens (such as beet tops, kale, collards, Swiss chard, spinach, turnip tops, or a mixture), stemmed and leaves cut into ribbons
balsamic vinegar or vinegar of choice (optional)
kosher salt and freshly ground pepper
chopped fresh cilantro and/or fresh parsley
In a large saucepan over medium heat, warm the oil. Add the peppers and chile and cook until softened and fragrant. Add the legumes, water to cover by ½ inch, the bay leaves, and rosemary sprigs. Cover, bring to a boil, reduce the heat, and simmer, covered, until soft, adding water as needed to keep the legumes submerged.
Stir in the tomato and turmeric and simmer until the tomato breaks down into the liquid. Stir in the greens and cook until the greens are done to your liking.
Drizzle with the vinegar, season to taste with salt and pepper, garnish with the fresh herbs, and serve.
Probably the last wintery soup recipe, as spring ingredients are starting to appear at the farmers’ market. For easier peeling of cipollini onions: trim the tops and bottoms, soak the onions in hot water for a few minutes, slip off the outer skin, and chop.
fresh ginger, peeled and thinly sliced or grated
cipollini onions or onions of choice, chopped
green garlic, white and light green parts, thinly sliced or garlic cloves, minced
leeks, white and light green parts, halved and sliced into half-moons
fresh tomato, chopped, or tomato paste (optional)
cabbage, cut into 1-inch dice
cooked white beans, rinsed if canned
super-firm tofu, cubed (optional)
dried chipotle flakes or red pepper flakes
miso or your vegetable broth mix of choice
fresh or dried oregano
In a soup pot over medium heat, warm the oil. Add the bay leaves and ginger and cook for a minute. Stir in the onions and cook for a minute, then turn down to medium-low, and cook until very soft and starting to brown. Add the garlic and leeks and cook until softened. Raise the heat to medium, add the tomato, cover, and cook, stirring occasionally, until the tomato breaks down and creates a sauce. Add the cabbage, cover, and cook, stirring occasionally, until the cabbage wilts. Lower the heat to medium-low, stir in the beans, tofu, fennel, caraway, and chipotle flakes, and cover.
Meanwhile, put the miso in a small heatproof bowl. Add a small amount of hot water and whisk until the miso is well combined into the water. Pour the miso mixture into the soup. Taste the soup broth and, if needed, repeat to add more miso. Remove from the heat (do not let the soup boil after you add the miso).
Remove the bay leaves. Season the soup with oregano, parsley, and black pepper and serve.
Here’s a very satisfying one-bowl meal with layers of Asian flavors. If you can’t find green garlic (also known as spring garlic) at your farmers’ market, you can substitute dried garlic cloves. Use your favorite type of miso and the smallest, most tender baby bok choy you can find.
fresh ginger, peeled and minced
baby bok choy
super-firm tofu, cut into small cubes
green garlic, white and light green parts, thinly sliced and parts kept separate
hot sauce (optional)
green onions, green parts only, thinly sliced
toasted sesame seeds, for garnish
Soak the rice for as long as possible, then massage it in several changes of cold water. Cook the rice with the ginger in a rice cooker or in a saucepan on the stove top until soft. Keep warm.
Pull the bottom leaves off of the bok choy and slice the stems diagonally. Swish in cold water to remove any grit. Set aside.
In a large pan over medium-high heat, warm the oil. Add the tofu and cook without stirring for a minute or two. Add the green parts of the garlic and stir to mix and scrape up the tofu browned bits from the bottom of the pan. Lower the heat to medium, add the white parts of the garlic, and cook for a few minutes.
Spoon the miso into a small heatproof measuring cup, add a few tablespoonfuls of hot water, and whisk vigorously until the miso is combined with the water. Pour the miso mixture into the pan with the tofu and garlic and stir. Add the bok choy and toss until well combined. Cover for a minute or two to allow the bok choy to steam, then toss again. When the bok choy is softened but still bright green, remove from the heat .
Spoon the rice into bowls; top with the bok choy mixture; sprinkle with hot sauce, green onions, and sesame seeds; and serve.
Winter brussels sprouts are a treat because chilly weather brings out their sweetness, which is enhanced by the balsamic glaze. As a shortcut, this dish uses packaged cooked polenta that comes in a log, but you can make polenta from scratch instead.
extra-virgin olive oil
red onion, half diced and half thinly sliced
mushrooms, thinly sliced
jalapeño chile, thinly sliced (optional)
olive tapenade or chopped olives
store-bought cooked polenta in a log, cut into 1-inch cubes
fresh brussels sprouts, trimmed and halved
kosher salt and freshly ground pepper
fresh or dried thyme leaves
In a medium saucepan over medium heat, warm the oil. Add the diced onion, mushrooms, and jalapeño and cook, stirring occasionally, until slightly browned. Stir in a heaping tablespoonful of the tapenade, the polenta cubes, and enough water to almost cover. Cover and bring to a simmer. Cook, stirring often and mashing the polenta cubes against the side of the pan, until the polenta becomes a porridge.
Meanwhile, preheat the oven to 400ºF. Line a baking sheet with parchment paper or aluminum foil. Toss the sprouts and sliced onions with oil and sprinkle with salt and pepper. Roast the brussels sprouts and sliced onions until browned in spots, about 20 minutes.
In a small saucepan over low heat or in a microwave-safe bowl in the microwave, warm the balsamic vinegar until it thickens slightly. Pour in the brussels sprouts and sliced onions, sprinkle with the thyme, and toss to coat.
Scoop the polenta into bowls, top with the brussels sprout mixture, and serve.
Flavored with Mediterranean herbs, these crunchy nuggets definitely satisfy. Feel free to sub seasonings from any world cuisine. To form the balls, you need to use short-grain rice because it turns sticky when cooked (leftover cooked short-grain rice works, too). You can broil the balls instead of baking them, but keep an eye on them so they don’t burn.
Cook the rice in a rice cooker or on the stove top according to the package directions. Set aside until the rice is cool enough to handle.
Meanwhile, make or warm the tomato sauce. Keep warm.
Preheat the toaster oven or oven to 400ºF. Line a baking sheet with parchment paper or aluminum foil and lightly oil.
Place the cooked rice in a large bowl. Season with rosemary, thyme, oregano, fennel, sage, red pepper flakes, paprika, and salt and stir to combine.
Using moist hands, roll a tablespoonful or so of the rice mixture into a ball and place on the prepared baking sheet. Repeat with the remaining rice mixture. Bake until the balls are crispy all over, checking and turning them every 10 minutes or so.
To serve, place a handful of spinach leaves in the bottom of individual bowls and top with the warm tomato sauce and several rice balls. Enjoy!
Here’s a simple way to enjoy the taste of enchiladas while using any leftover cooked beans or cooked or raw vegetables hiding in your fridge (almost any bits work). If you have a round casserole dish about the size of the corn tortillas, the finished product resembles a deep-dish pie. For a milder allium flavor, use green onions or leeks, or sauté the onion and garlic before blending with the other sauce ingredients. To add a hot, smoky flavor, use chipotle chiles with or instead of the dried chiles. For crunch when serving, toast some additional tortillas and break into chips or serve with store-bought tortilla chips. Inspired by recipes from Decolonize Your Diet.
dried chiles, such as guajillo or ancho
tomatoes, fresh or canned, chopped
cauliflower florets, chopped
firm tofu, chopped
jalapeño chile, chopped
cooked beans (optional)
chopped pitted briny olives of choice (optional)
greens (such as beet greens, chard, kale, or collards), stemmed and slivered
raw pepitas (pumpkin seeds)
Toast the chiles whole in a dry pan over medium heat for a minute or so. Transfer to a heatproof container and submerge in hot water until soft, about 10 minutes. Stem, seed, and coarsely tear them, then add to a food processor or blender, reserving the soaking liquid if needed to thin the sauce.
Preheat the oven to 375º. Add the onion, garlic, cilantro, tomatoes, cauliflower, tofu, jalapeño, beans, cumin, oregano, and olives to the food processor. Whirl into a coarse sauce, stopping to scrape down the sides of the bowl and to add some chile soaking liquid if needed to thin the sauce. Season to taste with salt.
In the bottom of a casserole dish, spread a generous layer of sauce, top with a layer of tortillas, then continue layering with greens, sauce, and tortillas to fill the dish, ending with a layer of tortillas. Cover, place on a baking sheet, and bake until the sauce is bubbling, about 50 minutes. Uncover, flip over the top layer of tortillas, sprinkle a solid layer of pepitas over the soft sides of the tortillas, and bake until the pepitas are toasted, watching carefully that they don’t burn. Remove from the oven and allow to sit for a few minutes before serving.
A quick, tasty vegetable side dish or snack. If you love cauliflower and haven’t tried Romanesco, a green heirloom cauliflower available at farmers’ markets and now at well-stocked grocers, you are in for a treat. Any prepared mustard (such as Dijon, yellow, hot and sweet, etc.) works with a dollop of mayonnaise to dress this warm salad.
cauliflower (Romanesco, yellow, purple, or white)
prepared mustard of choice
mayonnaise of choice
freshly ground pepper
pepitas (pumpkin seeds)
Trim the cauliflower, separate into florets, and cut into bite-size pieces. Steam or microwave until soft. Transfer to a bowl.
While still warm, toss the cauliflower with mustard and mayonnaise a tablespoon at a time until the cauliflower is dressed the way you like. Season with caraway seeds, turmeric, and pepper. Toss again, top with almonds and pepitas, and serve.