salad dressing or mayonnaise and vinegar of choice
corn tortillas, for serving
Prepare the roasted tofu taco bits.
Meanwhile, prepare the mushroomy beans: Remove the stems from the mushrooms and chop the stems and caps. In a large frying pan over medium heat, warm the oil. Add the mushrooms, bay leaf, leeks, bell pepper, and chile and cook, stirring occasionally, until softened and starting to brown. Add the beans, stir, turn the heat to low, cover, and keep warm.
Prepare the taco salad: In a large bowl, add the lettuce, radishes, cucumber, kohlrabi, cabbage, green onion. Toss, add salad dressing, and toss again until well combined.
Toast the corn tortillas until hard. Break them into individual bowls. Layer mushroomy beans, salad, and tofu taco bits on top and serve.
Purple cabbage, red radishes, yellow sweet pepper, and green cucumber, fennel, and kale make for an eye-catching, tasty salad, and the beans and tofu make it substantial. For the eye-catching part, chop everything about the same size so they look like jewels. The rice-cake “croutons” add a nice crunch (feel free to use the crumbles at the bottom of the rice cakes bag!).
lacinato kale (aka dino kale or cavolo nero)
fennel bulb, chopped
radishes, cut into half-moons
green onion, thinly sliced
Asian, Mediterranean, or English cucumber, quartered lengthwise and sliced crosswise
yellow sweet pepper, chopped
red cabbage, cored and chopped
extra-firm tofu, cut into small cubes
cooked cannellini beans, pinto beans, or beans of choice, drained
toasted pecan pieces
chopped parsley or cilantro
mayonnaise of choice
mustard of choice
fruit vinegar, white balsamic vinegar, or vinegar of choice
brown-rice rice cakes (optional)
Remove and discard the large ribs from the kale. Chop the leaves into small pieces and place in a colander. Sprinkle with salt and massage until the leaves darken and begin to release their moisture. Rinse off the salt and drain.
In a large bowl, add the kale, fennel, radishes, green onion, cucumber, sweet pepper, cabbage, tofu, beans, caraway seeds, curry powder, pecans, and parsley and toss to combine. Add a spoonful each of mayonnaise and mustard and a splash of vinegar, crumble rice cakes on top, and toss to combine. Taste and adjust the seasonings, toss, and serve.
This is an intensely satisfying dish—especially if you choose a denser pasta, like large elbows (chiocciole), thick bowties (farfalle), or wide tubes (rigatoni), for a bit more chew. But any pasta shape works.
raw cashews, soaked at least 30 minutes in water to cover
fresh tomatoes, canned tomatoes, or tomato paste
ground chipotle chile (optional)
freshly ground black pepper
extra-virgin olive oil
mushrooms, thickly sliced
sweet pepper, chopped
jalapeño chile, sliced (optional)
large shape brown-rice pasta or whole-wheat pasta (such as chiocciole, farfalle, or rigatoni)
kale and/or collard greens, large center ribs removed and leaves cut into ribbons
fresh parsley, chopped
pitted Kalamata olives or olives of choice, for serving
Using a blender or immersion blender, blend the cashews with their soaking water, the tomatoes, nutritional yeast, oregano, turmeric, chipotle, and black pepper into a sauce. Set aside.
In a frying pan over medium heat, warm the oil. Add the onion and mushrooms and cook, stirring occasionally, until starting to brown. Add the sweet pepper and chile and cook until all of the vegetables are cooked through. Stir in the reserved sauce, cover, and when simmering, turn the heat down to medium-low, and cook, stirring occasionally.
Meanwhile, cook the pasta according to the package directions, setting a kitchen timer to make sure the pasta is cooked al dente. A couple of minutes before the pasta is ready, add the greens and parsley to the vegetable mixture and cover.
Drain the pasta, reserving up to 1 cup of the pasta cooking water. Add small amounts of the cooking water to the vegetable mixture, as needed, to create the sauce consistency of your choice.
Stir the cooked pasta into the pan with the vegetables and sauce, cook 1 minute longer, and serve with olives alongside.
For the sauce, this dish uses mushroom broth created by soaking chopped dried mushrooms in hot water plus almond meal or ground almonds to thicken and flavor the sauce. If using dried chickpeas, soak them and cook them separately. Feel free to use any vegetable in place of the cauliflower and any greens for the kale. Consider substituting olives, capers, or hot sauce for the salt.
dried mushrooms, chopped
fresh mushrooms, sliced
cauliflower, cut into bite-size pieces
almond meal or ground almonds (optional)
kale, center ribs removed and leaves chopped
cooked dried or canned chickpeas (see note above)
minced garlic or garlic powder
kosher salt and freshly ground black pepper
chopped fresh parsley
whole-wheat pita, cut into triangles and toasted until crisp
Place the dried mushrooms in a heatproof bowl and add hot water to cover. Set aside.
In a large frying pan over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until softened. Add the fresh mushrooms and the brown rice, stir, and cook for a few minutes until the mushrooms start to brown. Add the soaked dried mushrooms with their soaking liquid plus enough water to cover. Cook, covered and stirring occasionally, until the rice is almost done. Stir in the cauliflower and cook until the cauliflower is easily pierced with a fork and the rice is soft, adding more water as needed. Stir in the almond meal, kale, and chickpeas. When the kale is soft, stir in the garlic, chile powder, and turmeric. Season to taste with salt and pepper.
Ladle into individual bowls, top with almonds, parsley, and pita triangles, and serve.
Chewy, tangy, spicy, salty, and sweet—what more could one ask for? Find wheat berries (which are ground to make flour) in the bulk section of well-stocked grocery stores and health food stores. Soaking them in water to cover, like you would dried beans, helps reduce cooking time. This salad is a perfect summer potluck or picnic dish.
fruit vinegar (optional)
prepared mustard of choice (such as Dijon, yellow, whole grain, sweet hot, or a combination)
fresh orange or lemon juice
green onion, thinly sliced
Kalamata olives, pitted and chopped
baby arugula leaves
cooked or canned pinto beans (optional)
fresh mixed herbs (such as mint, cilantro, parsley, and basil), chopped
In a saucepan, add the wheat berries and enough water to cover (you can use the soaking water), bring to a boil, covered, and simmer until soft (they will be chewy). Move off the heat and allow the berries to absorb any leftover water. Let cool.
Meanwhile, in a measuring cup with a spout, add the raisins. Add balsamic and fruit vinegars and prepared mustard and whisk until well combined. Let stand for several minutes. Taste and season with vinegar, mustard and/or orange or lemon juice.
Add the radishes, cucumber, green onion, olives, and arugula to a large bowl. Pour in the raisins and dressing. Add the wheat berries, beans, herbs, and almonds. Toss, taste, and adjust the seasonings.
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.