Blue potato, white corn + green bean curry (gluten-free, dairy-free, vegan)

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.

Ingredients
  • olive oil
  • cumin seeds
  • mustard seeds
  • red onion, chopped
  • red bell pepper, chopped
  • jalapeño chile, sliced
  • fresh tomatoes, chopped
  • garlic, chopped
  • fresh ginger, peeled and chopped
  • ground turmeric
  • chile powder (such as New Mexican or cayenne)
  • ground coriander
  • ground cumin
  • garam masala
  • blue potatoes, diced
  • green beans, trimmed and thinly sliced
  • extra-firm tofu, cubed
  • water
  • fresh or thawed frozen white or yellow corn
  • chopped cilantro
  • chopped fresh basil
  • fresh lemon juice
  • hot sauce
  • pitted Kalamata olives
Method
  1. 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.
  2. Meanwhile, in a blender or food processor, blend the tomato, garlic, and ginger into a coarse mixture.
  3. 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.
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Seasoned crispy tofu (gluten-free, vegan)

Seasoned, baked, and then broiled, super-firm tofu turns chewy and flavorful, perfect for sandwiches, tacos, or salads. Here’s a simple way to get there.

Ingredients
  • super-firm tofu
  • olive oil
  • ground spices of choice (such as chili powder, cumin powder, turmeric, curry powder, chile powder, garlic powder, black pepper, and/or prepared spice mixes)
  • smoked salt or kosher salt
Method
  1. Preheat the oven or toaster oven to 375º. Line a baking sheet with parchment paper or aluminum foil.
  2. Slice the tofu as thinly as possible. Lightly brush the slices with olive oil to make it possible for the ground spices to stick.
  3. In a shallow bowl, mix the ground spices and salt until combined. Coat the tofu with the seasoning and place the slices on the prepared baking sheet.
  4. Bake the tofu long enough so that the slices dry out and make it possible to flip them (they might stick if you try to flip them too soon), but watch that the seasoning doesn’t burn. Flip the slices, sprinkle with more seasoning if desired, and bake the second side for a few minutes. Turn on the broiler and broil until crisped, making sure the seasoning doesn’t burn and flipping the slices again if needed until crisped the way you like.

Brown-rice bowl with garlicky chard, sun-dried tomatoes + walnuts (dairy-free, gluten-free, vegetarian)

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.

Ingredients
  • brown rice of choice
  • garlic cloves
  • swiss chard, preferably rainbow chard
  • olive oil
  • super-firm tofu, diced (optional)
  • nutritional yeast (optional)
  • sun-dried tomatoes packed in oil
  • walnuts
  • cilantro, chopped (optional)
Method
  1. Cook the brown rice according to your preferred method (see note above for flavoring ideas). Cover and keep warm.
  2. 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.
  3. 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.
  4. 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.

Onion soup with white beans + cabbage (dairy-free, gluten-free, vegetarian)

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.

Ingredients
  • olive oil
  • bay leaves
  • 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)
  • fennel seeds
  • caraway seeds
  • dried chipotle flakes or red pepper flakes
  • miso or your vegetable broth mix of choice
  • hot water
  • fresh or dried oregano
  • fresh parsley
  • black pepper
Method
  1. 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.
  2. 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).
  3. Remove the bay leaves. Season the soup with oregano, parsley, and black pepper and serve.

Baby bok choy with tofu, green garlic + miso over ginger rice (dairy-free, gluten-free, vegetarian)

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.

Ingredients
  • brown rice
  • fresh ginger, peeled and minced
  • baby bok choy
  • coconut oil
  • super-firm tofu, cut into small cubes
  • green garlic, white and light green parts, thinly sliced and parts kept separate
  • miso
  • hot water
  • hot sauce (optional)
  • green onions, green parts only, thinly sliced
  • toasted sesame seeds, for garnish
Method
  1. 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.
  2. Pull the bottom leaves off of the bok choy and slice the stems diagonally. Swish in cold water to remove any grit. Set aside.
  3. 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.
  4. 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 .
  5. Spoon the rice into bowls; top with the bok choy mixture; sprinkle with hot sauce, green onions, and sesame seeds; and serve.

Tortilla pie with greens, homemade sauce + pepitas (gluten-free, dairy-free, vegetarian)

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.

Ingredients
  • dried chiles, such as guajillo or ancho
  • onion, chopped
  • garlic, chopped
  • cilantro, chopped
  • tomatoes, fresh or canned, chopped
  • cauliflower florets, chopped
  • firm tofu, chopped
  • jalapeño chile, chopped
  • cooked beans (optional)
  • cumin powder
  • dried oregano
  • chopped pitted briny olives of choice (optional)
  • kosher salt
  • corn tortillas
  • greens (such as beet greens, chard, kale, or collards), stemmed and slivered
  • raw pepitas (pumpkin seeds)
Method
  1. 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.
  2. 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.
  3. 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.

Chickpea salad with tofu, avocado, peppers, nuts, seeds + pesto (gluten-free, dairy-free, vegetarian)

No cooking is required for this refreshing main-course salad.

Ingredients
  • cooked chickpeas, rinsed and drained if canned
  • super-firm tofu or seasoned tofu, cut into cubes
  • mushrooms, thinly sliced
  • Asian, English, or Persian cucumber, unpeeled, halved lengthwise and thinly cut crosswise
  • red or yellow sweet pepper, chopped
  • jalapeño chile, thinly sliced
  • store-bought or homemade pesto of choice or mayonnaise of choice
  • toasted slivered almonds
  • raw or toasted pumpkin seeds
  • balsamic vinegar or vinegar of choice
  • avocado
  • rice cakes, preferably brown rice
Method
  1. In a large bowl, add the chickpeas, tofu, mushrooms, cucumber, sweet pepper, and jalapeñol. Add a tablespoonful of pesto and the nuts and seeds, season with vinegar and more pesto, and toss well.
  2. Cut the avocado into cubes and place on top of the salad. Break the rice cakes into tiny bits. Gently toss the salad until just combined and serve.

Tofu, cucumber + sweet pepper salad with pesto or hummus dressing (gluten-free, dairy-free, egg-free vegetarian)

A juicy, crunchy, sweet, savory, and refreshing summer salad with a choice of two very simple dressings for an easy lunch. Accompany with rice cakes alongside, if you like.

Ingredients
  • super-firm tofu, such as Wildwood brand, cut into cubes
  • Asian, English, or Persian cucumber, unpeeled and cut into cubes
  • red or yellow sweet pepper, chopped
  • mayonnaise of choice
  • store-bought or homemade basil pesto or hummus
Method
  1. Mix together the tofu, cucumber, and sweet pepper in a bowl.
  2. Add a tablespoonful of mayonnaise and a tablespoonful of pesto or hummus on top of the salad. Toss until well combined and serve.

Zucchini stewed with tomatoes, mushrooms, peppers + spices (gluten-free, sugar-free, dairy-free, vegan)

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.

Ingredients
  • extra-virgin olive oil
  • mushrooms, thickly sliced
  • red onion, chopped
  • sweet peppers, chopped
  • jalapeño chile, sliced
  • chopped fresh tomatoes or canned tomatoes with juices
  • kosher salt
  • 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
Method
  1. 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.
  2. 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.

Garlic-ginger poached tofu with greens + brown rice (gluten-free, dairy-free, vegan)

Why not try poaching tofu with garlic and fresh ginger and see what happens? The inspiration for this recipe comes from the Spring 2016 issue of GFF: Gluten-Free Forever magazine, available at newsstands now. To cut down the cooking time of the brown rice, soak the rice in water for an hour or two before proceeding with the recipe.

Ingredients
  • brown rice or rice of choice, rinsed and drained
  • garlic cloves (several for the poaching liquid and 1 for the dressing), thinly sliced
  • large piece of ginger, peeled and grated
  • super-firm tofu, cut into bite-size pieces
  • tamari or soy sauce
  • dried chiles (optional)
  • greens (kale, Swiss chard, collards, or beet greens), stems removed and leaves coarsely chopped
  • toasted sesame oil
  • fresh lime juice or lemon juice
  • fruit vinegar or balsamic vinegar
  • fresh chile (jalapeño, Fresno, or serrano), thinly sliced (optional)
  • cucumber (Asian, Persian, or English), thinly sliced
  • fresh cilantro leaves
  • fresh mint leaves
Method
  1. Cook the rice the way you usually do or per the package directions. Cover and keep warm.
  2. Meanwhile, add water to a saucepan and add the garlic and ginger. Bring to a simmer over medium heat. Add the tofu, tamari, and dried chiles. Stir and cook, uncovered, at a simmer until the tofu has the degree of flavoring you like. Using a slotted spoon, transfer the tofu to a bowl, reserving about ¼ cup of the poaching liquid.
  3. Return the remaining poaching liquid to a boil in the same pan. Blanch the greens in the liquid until tender. Drain and set aside.
  4. In a bowl, add more tamari and whisk together with the sesame oil, lime juice, vinegar, garlic, fresh chile, and the reserved poaching liquid. Adjust the seasonings.
  5. To serve, add warm rice to individual bowls. Top each with chard, tofu, slices of chile and cucumber, and cilantro and mint leaves. Drizzle the dressing on top and serve.