Some people might call this a bread stuffing and make it only on holidays. But this casserole is comfort food anytime. For bread choices, consider using both sweet (whole wheat raisin bread?) and savory (rye or olive bread?). For the homemade broth, simmer the fennel tops from the fennel bulb in more than 4 cups of water while you prepare the other ingredients. Inspired by a Jacques Pépin recipe.
assorted breads (1 pound total)
sweet pepper, chopped
jalapeño chile, minced (optional)
fennel bulb, chopped
herbes de Provence spice blend (thyme, oregano, marjoram, savory, rosemary, and lavender)
Slice the bread and toast in a toaster or toaster oven until hard then cut into 1-inch pieces, or cut into 1-inch pieces and toast on a baking sheet in a 400ºF oven until hard. Transfer the bread to a large bowl.
Preheat or lower the oven to 375ºF. In a large frying pan over medium heat, warm some olive oil. Add the onion, mushrooms, pepper, jalapeño, fennel bulb, herbes de Provence, sage, and nutmeg and cook until soft, about 10 minutes. Pour in the broth and stir.
Transfer the vegetable-broth mixture to the bowl with the bread. Stir in the almonds, parsley, chard, garlic, shallot, and edamame with a sprinkle of more herbes de Provence. Pour into a baking dish (you might need two baking dishes, depending on volume). Cover with foil and bake, checking to see if more broth is needed, until completely cooked through and much of the broth is taken up by the bread, up to 60 minutes.
Here’s a great one-pot meal for when you have vegetable odds and ends lurking in your fridge. To cut down on cooking time, soak the wild rice like you soak before you cook dried beans. Inspired by a recipe from Rancho Gordo.
extra-virgin olive oil
chopped vegetables of choice (such as winter squash, summer squash, sweet peppers, hot chiles, mushrooms, cauliflower, kale, chard, celery, carrots, turnips, potatoes—whatever you have)
wild rice, preferably soaked overnight
garlic cloves, minced
miso of choice
fresh parsley, chopped
In a large frying pan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until translucent. Add the chopped vegetables and wild rice and cook, covered and stirring occasionally, until the vegetables are softened. Add enough water to cover the mixture, cover, and simmer, stirring occasionally and adding more water as needed if dry, until the wild rice is tender. Stir in the garlic. Turn the heat to low.
In a heatproof glass container with a spout, add the miso and enough hot water to cover and whisk until the miso is dissolved. Pour the liquid into the vegetable-rice mixture and heat through on low. Add the parsley, stir to combine, and serve.
Blue potatoes have blue skin and blue flesh, adding unusual color to this dish. If you can’t find them, use gold potatoes or sweet potatoes. An easy way to peel fresh ginger is to use the tip of a small spoon instead of a peeler or knife. The spice list is long, but that’s what creates the flavor of this dish. Serve the curry over basmati rice or your favorite grain. Inspired by a post on Vegan in the Freezer.
red onion, chopped
red bell pepper, chopped
jalapeño chile, sliced
fresh tomatoes, chopped
fresh ginger, peeled and chopped
chile powder (such as New Mexican or cayenne)
blue potatoes, diced
green beans, trimmed and thinly sliced
extra-firm tofu, cubed
fresh or thawed frozen white or yellow corn
chopped fresh basil
fresh lemon juice
pitted Kalamata olives
In a large frying pan over medium heat, warm the oil. Add the cumin seeds and mustard seeds and cook, stirring often, until the seeds are fragrant, 1 to 2 minutes. Add the onion, red pepper, and jalapeño and cook until translucent, about 5 minutes.
Meanwhile, in a blender or food processor, blend the tomato, garlic, and ginger into a coarse mixture.
Add the tomato mixture, turmeric, chile powder, coriander, ground cumin, and garam masala to the pan. Cook, stirring occasionally, until the mixture thickens and the garlic is fragrant, about 5 minutes. Add the potatoes, green beans, tofu, and up to 1 cup water. Cover and cook about 10 minutes. Reduce the heat to medium-low, add the corn, and simmer until the vegetables are cooked the way you like, about 10 minutes longer. Add more water if the pan gets dry or if you prefer more curry sauce. Right before serving, stir in the cilantro, basil, and a splash of lemon juice and serve with hot sauce and olives alongside.
A one-pot dish made on the stove top using summer’s bounty—what’s not to like?
dried chile, such as chipotle, rinsed
jalapeño chile or serrano chile, sliced
sweet pepper, seeded and chopped
summer squash (such as zucchini, Mediterranean, and patty pan), chopped
cherry tomatoes, halved, and regular tomatoes, chopped, with juices
mixed fresh herbs (such as parsley, cilantro, thyme, mint, basil, and rosemary), chopped
Kalamata or other olives
Slice the dried chile (I use scissors), discarding the seeds, and place in a heatproof bowl. Add hot water to cover and set aside.
In a large pan over medium-high heat, warm the olive oil. Add the onion and mushrooms and cook, without stirring, until starting to brown. Stir in the chile, sweet pepper, summer squash, tomatoes, and brown rice, lower the heat to medium, and cook until the vegetables just start to soften. Add the hydrated dried chile along with the chile soaking water. Add enough additional water to just cover the vegetable-rice mixture. Cover, bring to a boil, lower the heat, and simmer, covered and adding more water if the mixture starts to stick, until the rice is cooked the way you like. Stir in garlic, tomato paste, and fresh herbs and serve with olives.
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.
Made all in one pan, this dish is an homage to spring. Although the ingredient list includes spring onions and green garlic, it’s perfectly fine to use regular onion and garlic cloves. One cup of rice will cook up to quite a bit. Fresh green fava beans have an outer pod and an inner shell, and although most recipes ask you to blanch the beans and then peel away the inner shell, you don’t need to do that extra work for this dish.
olive oil or oil of choice
spring onions, white and light green parts, chopped
fresh fava beans, pods removed but inner shells unpeeled
asparagus, bottoms trimmed, spears sliced into 1-in pieces, and 2-in tips reserved separately
green garlic, white and light green parts, chopped
mixed fresh herbs (such as mint, basil, cilantro, parsley, and dill), minced
freshly ground pepper
green chile hot sauce or salsa of choice, tamari, or balsamic vinegar for serving
In a large frying pan over medium heat, warm the oil. Add the onions and cook for a minute. Add the mushrooms and cook, covered and stirring occasionally, until the vegetables soften and leave brown bits in the bottom of the pan. Stir in the rice, cover, and cook for a minute or two. Add enough water to cover the mixture, cover, and bring to a boil. Reduce the heat and simmer, adding more water as needed so the rice doesn’t stick, until the rice is almost done.
Stir in the fava beans, asparagus spears, and garlic. Cover and cook until the fava beans and asparagus are barely soft, then add the asparagus tips. Continue cooking until the vegetables are done to your liking. Stir in the fresh herbs, pepper, and hot sauce 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 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.
Here’s a salute to summer zucchini. For a main dish, add a large quantity of the vegetables to serve over your favorite grain or pasta; for a first-course soup, add more juicy tomatoes. Instead of the mix of spices listed, use any spice mix or grill rub that you enjoy.
extra-virgin olive oil
mushrooms, thickly sliced
red onion, chopped
sweet peppers, chopped
jalapeño chile, sliced
chopped fresh tomatoes or canned tomatoes with juices
zucchini, sliced into thick rounds
super-firm tofu, cubed (optional)
mixed ground spices (such as cayenne, caraway, cumin, coriander, and garlic powder)
freshly ground black pepper
chopped fresh parsley
Warm the olive oil in a large pan over medium-high heat. Add the mushrooms in one layer and cook, without stirring, until browned. Lower the heat to medium. Stir in the onion, peppers, and chile, cover, and cook until softened. Stir in the tomatoes and sprinkle with salt, cover, and cook until the tomatoes are cooked through. Add the zucchini and tofu, cover, and bring to a simmer. Lower the heat to medium-low and continue cooking, stirring occasionally, until the zucchini is soft. If the mixture becomes dry, add a splash of water.
Stir in the mixed spices and cook a minute longer. Season with salt to taste and a few grinds of pepper, sprinkle with the parsley, drizzle with some olive oil, and serve.