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Main Dishes Archives | Elizabeth Borelli

North African Date Tangine

BY ELIZABETH BORELLI

6 servings

Tangine is a North African word for both a special type of ceramic cookware and the succulent stew that’s traditionally cooked inside. The exotic spices make this version of North African Date Tangine beautifully fragrant and very delicious.

Ingredients:

  • 1 tablespoon coconut oil
  • 2 large onions, diced
  • 3 cloves garlic, crushed; or 2 teaspoons powdered or granulated garlic
  • 2 teaspoons Beanalicious Curry Spice Blend or curry powder
  • ½ teaspoon cinnamon
  • 3 cups garbanzo beans, precooked
  • 2 cups jarred or 1 15-ounce can BPA-free crushed tomatoes (Muir Glen is my favorite)
  • 2 cups whole-wheat couscous
  • ¾ cup dates, pitted and cut into quarters
  • Juice of 1 large lemon
  • ½ cup cilantro, chopped (a mini food processor is recommended, if available)
  • 1 teaspoon salt

To prepare beans from scratch, soak for at least 8 hours or overnight. Drain and rinse beans, then add to a large stockpot and fill with water to cover the beans by at least 6 inches. Turn heat to medium-high and bring to a low boil, then reduce heat to simmer and cook for 1½ to 2½ hours. Drain and rinse.

Sauté onion in oil in medium saucepan, stirring often, until it begins to brown, 6 to 8 minutes. Add garlic and Curry Spice Blend and sauté for 1 minute longer. Add tomato, cinnamon, garbanzo beans, and ¼ cup water. Cover and cook for 10 minutes longer.

In the meantime, prepare couscous by bringing 4 cups of water to a simmer in medium saucepan. Add couscous and return to boil, remove from heat, cover, and let stand for 5 minutes. Add dates, salt, and lemon juice to the tangine, stirring thoroughly. Serve over couscous.



Easy Beanie Chili

BY ELIZABETH BORELLI

10 servings

Nothing warms you up from the inside quite like homemade chili.  This dish is so rich and hearty, you’ll never miss the meat.  It’s easy to prepare, too, and makes great leftovers (and also freezes well).  Feel free to like to mix different beans—black with pinto and kidney, or any combination you like.  Serve with a side salad and a slice of corn bread for an easy meal.

Ingredients:

  • 4 cups dried or 8 cups cooked black beans, kidney beans, and/or pinto beans in any combination
  • 2 large onions, chopped (optional)
  • 1 tablespoon olive oil
  • 2 cups diced tomatoes (or 1 28 oz. BPA-free can)
  • 4 cups bean cooking broth; or 4 cubes or teaspoons vegetable broth
  • 2 cups salsa,  or 1 16 oz. jar of your favorite organic variety
  • 1 6 oz. jar or BPA-free can tomato sauce
  • 1 tablespoon chili powder
  • Salt to taste
  • Optional:  2 cups ground seitan, or try my favorite; Upton Naturals seitan-
    based ground beef/sausage

To prepare beans from scratch,  soak for at least 8 hours or overnight.  Drain and rinse beans, then add to a large stockpot and fill with water to cover the bean by at least 6 inches.   Turn heat to medium-high and bring to a low boil, then reduce heat to simmer and cook for 1 ½  to 2 hours until tender.  Let sit on the stove if you’re making the chili the same day, or refrigerate beans in cooking liquid until ready to use.

When you’re ready to make your Easy Beanie Chili, sauté the chopped onion in olive oil in a large stockpot on medium-high heat until translucent, about 5 minutes.

Add the remaining ingredients,  including 2 cups of the bean cooking liquid (can be replaced with broth or water); cover and cook on medium heat, simmering, for 1 hour, stirring occasionally and adding bean cooking liquid, broth, or water as needed.

Continue to simmer on low heat until ready to serve.    Spoon into serving bowls and top with shredded cheese if desired.

Italian Inspired Stuffed Acorn Squash

BY ELIZABETH BORELLI

Makes 4 servings

This festive favorite is surprisingly simple to pull together.  Acorn squash is easy  to prepare, just hard to cut, so enlist a hand if you need to!

The combination of olives, sundried tomatoes and oregano creates a savory stuffing reminiscent of the best Italian cuisine, while the lentil and grain combination adds the pleasing texture to this delicious vegetarian stuffing.  Serve Italian Inspired Stuffed Acorn Squash as a meat-free main dish friends and family will love.

Ingredients

  • 2 small acorn squashes, halved, pulp and seeds removed
  • 1 cup brown or green lentils
  • ¼ cup quinoa or millet
  • 1 small red onion, peeled and chopped
  • 1 cup celery, chopped
  • ¾ cup pitted Kalamata olives, finely chopped
  • ½ cup dry sundried tomatoes, chopped (a blender or food processor is perfect for this)
  • ¼ cup whole grain breadcrumbs
  • 1 tablespoon olive oil
  • 1-2 tsp. dried oregano
  • ½ tsp. powdered garlic
  • 1 tablespoon Bragg’s Liquid Aminos
  • 1 teaspoon salt

Preheat oven to 385.  Place squash halves, cut side down on a glass or metal baking sheet (glass is easier to clean), and place in the oven.

Cook for 35-40 minutes until squash is soft, then remove from the oven.  This step can be done ahead or while you’re preparing your stuffing.

Give your lentils a quick rinse to remove any debris.  Add 8 cups of water to a large saucepan and pour in the lentils and quinoa.  The water should cover the lentils by at least 4”.

Bring the water to a low boil, then reduce heat and simmer for 15 minutes before adding the onion, celery and sundried tomatoes.

Return the lentil mixture to a simmer and cook for 10-15 minutes longer, until the lentils are tender.

Remove from the heat, drain and pour the mixture into a large serving bowl and add the remaining ingredients.

Turn the squash halves over to cut side up, and fill with stuffing mixture.  Place back into the oven 385 degree oven and cook for 10-15 minutes longer until the stuffing begins to brown.  Remove from the oven and serve warm.

Savory Pumpkin Curry Sauce

BY ELIZABETH BORELLI

Makes 4 cups

Pumpkin recipes are all the rage this time of year, and with excellent reason.  Pumpkin is a nutrition powerhouse that rings with Fall flavor, sending the culinary creativity soaring.  This Savory Pumpkin Curry Sauce is a family favorite at my house, where my kids love the creamy texture and savory blend of flavors in the cozy Fall dish.

Easy to prepare, this sauce is perfect to simmer your favorite veggie blend in (see suggestions below), and serve spooned over brown rice.

In keeping with my theme of planning ahead, the recipe makes enough to freeze a batch for use whenever you need it. For best results, freeze in a glass jar, lid left slightly ajar until fully frozen to avoid breakage, for up to 2 months.

Ingredients :

  • ½ cup raw cashews, soaked in just enough water to cover them, for at least 30 minutes
  • 2 large onions, peeled and cut in half
  • 6 cloves garlic, peeled
  • 2 cups cubed cooking pumpkin or butternut squash, peeled and chopped into 1” cubes, or 1 cup cooked pumpkin (cooked or BPA-free canned)
  • ¼ cup coconut oil
  • 3 cups rice or your favorite plant-based milk
  • 1 teaspoon lime juice
  • 1 tablespoon maple syrup or a dash of stevia
  • 1 teaspoon salt
  • 2 teaspoons curry powder
  • 2 tablespoons red curry paste (available in the Asian section of most grocery stores)
  • 2 teaspoons ground ginger or 1-inch piece of ginger root (unpeeled is fine)

Optional for added heat :

  • 1 teaspoon chili pepper or cayenne powder

Ingredient suggestions for creating your Savory Pumpkin Curry stir fry:

  • (Steam, covered in 1” water for 12 minutes before adding sauce)
  • Sweet potato cubes (1” cubes)
  • Broccoli or cauliflower florets
  • Carrot (halfed lengthwise and cut into 1” pieces)
  • Asian eggplant (halfed lengthwise and cut into 1” pieces)

(Steam, covered in 1” water for 8-10 minutes before adding sauce)

  • Chopped onion
  • Chopped cabbage
  • Sliced mushrooms

(Steam, covered in 1” water for 5 minutes before adding sauce)

  • Diced green onions (1” cubes)
  • Diced tofu
  • Chopped basil

Add 1 inch of water to a saucepan. Add cubed pumpkin or butternut (if using) onions, garlic and cover, turn heat to medium, and cook for 5 to 8 minutes, until onions are softened and translucent. Let stand on the stove for 5 minutes longer, covered,  then remove the cover and let it cool off for at least 5 more minutes.

When you’re ready, pour the steamed veggies into a blender or food processor and add the remaining ingredients. Puree until smooth. Savory Pumpkin Curry Sauce freezes for up to 2 months, or can be stored in the refrigerator for up to 1 week.

Veggie Taco Pizza (gluten free)

BY ELIZABETH BORELLI

Makes 2 12” pizzas, 4-6 servings
Preparation time:  20 minutes
Bake time:  30-40 minutes

Easy Vegan Taco Pizza is so savory and satisfying, you won’t believe how nutritionally stellar it is.  It’s gluten-free and vegan optional too.  This recipe is very abundant, so if you’re only cooking for one or two, freeze half of the crust, then just thaw, top and bake when you’re ready to serve it.

Ingredients

  • 2-3 medium-sized carrots, cut into 2” pieces
  • 1 large parsnip, cut into 2” pieces
  • 1 sweet potato, peeled and cut into 1” chunks
  • 2 tablespoons fresh sage
  • Coconut oil for the cooking dish
  • 1 cup garbanzo bean or brown rice flour
  • 1 teaspoon salt
  • 2 teaspoons dried Italian seasoning
  • 1 clove garlic, crushed or teaspoon garlic powder
  • 2 cups pico di gallo or salsa fresca
  • 2 cups plant or dairy based shredded mozzarella cheese
  • ½ cup chopped olives (optional)

Preheat the oven to 385 degrees.  Lightly oil 2 cookie baking pans with coconut oil.

Place chopped carrots, parsnips and sweet potato pieces in a saucepan with 1” of water.  Heat, covered, on a medium high stovetop to simmer, then lower the heat to medium low and steam for 7-10 minutes until the vegetables begin to soften.

Turn off the heat and drain the liquid from the veggie mixture.  Let the pan sit for a few more minutes to allow the vegetables to begin to cool.

Add the steamed veggies and the sage to the blender or food processor, and process until well blended, but there is no need to completely puree here!

Pour the mixture into a mixing bowl and stir in the flour, salt, seasoning and garlic until blended.   Divide the dough in half and using your hands, flatten each half onto one of the oiled cookie sheets to create a 12” round pizza crust (it will be about ¼” thick).

Bake for 10 minutes, before removing from the oven.  Sprinkle with cheese, top with pico de gallo or salsa fresca (and olives if your using them) and return to the oven to be for 10-15 minutes longer, until cheese is melted.

Remove from the oven and serve.

Kung Pao Noodles

BY ELIZABETH BORELLI

4-6 servings

Prep and cook time:  15 minutes

This delicious dish is so quick to make it actually takes less time than stopping for takeout, and you control what goes into it.  Typically a dish high in salt, sugar and fat, this version of Kung Pao Noodles is optimized for taste and nutrition without compromising the yum factor.

You can easily convert this kid-friendly, vegan recipe to a gluten-free version by just substituting rice or quinoa pasta for the whole wheat spaghetti listed below.

Ingredients

  • 1 pound package whole wheat (or your favorite) spagehetti noodles
  • ½ cup real peanut butter (no sugar or high fructose corn syrup added)
  • 1 cup shredded carrots
  • 1 cup chopped green onions
  • ¼ cup Bragg’s Liquid Aminos or tamari sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons pure maple syrup
  • 2 tablespoons rice vinegar
  •  3 Tbsp. freshly squeezed lime juice
  • 1 teaspoon salt
  • 1 teaspoon red pepper sauce (Sriracha is our family favorite)
  • 2 cloves crushed or teaspoon powdered garlic
  • 1 teaspoon finely grated or powdered ginger

Cook the pasta according to instructions on the package. While it’s cooking, wash your veggies, shred your carrots (no need to peel them first), and chop the green onions.

Measure peanut butter and add to a glass dish (you can use a 2 cup or larger glass measuring cup as your mixing bowl if you have one).

Add the remaining ingredients to the peanut butter and heat for 30 seconds in the microwave, until warm.

Mix the sauce until the consistency is smooth.

When the pasta is done, drain it and put it back into the cooking pot.  Add the shredded carrot and green onion to the pan and cover it for 2 minutes so the hot pasta slightly steams the veggies.

Finally, add the peanut butter sauce and toss with large serving forks to combletely combine.  Serve warm or cold, topped with chopped smoked tofu if you like.

 

Savory Harvest Veggie Bake

BY ELIZABETH BORELLI

4 servings

Prep time:  20-30 minutes

Cook time:  45 minutes

This savory and satisfying alternative to your everyday meatloaf is not only simple to prepare, it’s loaded with protein, fiber, vitamins and too many other good things to list here.  Don’t make it for the health benefits though; it’s so delicious no one ever needs to know.

Savory Harvest Veggie Bake is essentially a heavy-duty blender or food processor recipe, which on the upside makes clean up a snap.  Cook it in a glass casserole dish with a cover if you have one, so you can store any leftovers in the fridge as-is and save yourself a step.

I use high protein garbanzo bean flour in this gluten free version, but you can substitute brown rice flour or any other whole grain flour you have on hand just as well.

Ingredients

  • 6 carrots, cut into 2” pieces
  • 1 sweet potato, peeled and cut into 1” chunks
  • 3 or 4 green onions, coarsely chopped
  • 2 cups raw cashews, pre-soaked in just enough water to cover
  • 2 tablespoons fresh sage
  • Coconut oil for the cooking dish
  • 1 cup garbanzo bean or brown rice flour
  • 1 teaspoon salt
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon lemon pepper (optional)

Soak cashews for 30 minutes in just enough water to cover them.  I soak mine right in the Vitamix!

Preheat the oven to 385 degrees.

Place chopped carrots and sweet potato pieces in a saucepan with 1” of water.  Heat, covered, on a medium high stovetop to simmer, then lower the heat to medium low and steam for 7-10 minutes until the vegetables begin to soften.

Turn off the heat and add the green onions.  Replace the cover and let the pan sit for a few more minutes to allow the onions to soften and the other vegetables to begin to cool.

Add the steamed veggies and the sage to the blender or food processor, and blend with the cashews (and soaking liquid) just until completely blended, no need to completely puree here!

Pour the mixture into a mixing bowl and stir the flour until blended.  Pour into an oiled casserole dish or loaf pan and bake for about 45 minutes, until the top begins to look dry.

Remove from the oven, let sit for ten minutes before slicing into squares and serving.

Nutty Sprout Crunch Salad

BY ELIZABETH BORELLI

 Makes 6-8 servings

Nutty Sprout Crunch Salad is a great way to prepare fresh bean sprouts. Both lentils and mung beans are simple to sprout, requiring only a few days before they’re ready to eat,and so easy to prepare.  Steam them with the rice and toss into the veggie blend.  Add a touch of sweet citrus to complete this savory, satisfying one-dish meal.

Ingredients:

  • 1 cup cooked long grain brown rice
  • 2 cups lentil or mung bean sprouts
  • 1 ½  cups thinly sliced green cabbage
  • 1 ½  cups thinly sliced red cabbage
  • ½ cup diced red pepper
  • ½ cup chopped peanuts
  • 1 tbsp. Bragg’s Liquid Aminos or ½ teaspoon salt
  • 2 tablespoons olive or sesame oil
  • 1 large orange, peeled
  • 1 cup chopped tofu (optional)

Prepare your rice by rinsing it in a fine sieve until water runs clear, then transferring to a medium pot. Add 2 cups of water and 1/2 tsp. salt and bring to a boil.  Cover, reduce heat to medium low and simmer until the water is absorbed,  40-50 minutes. Remove from the heat and set aside for 5 minutes then uncover and fluff with a fork.

When the rice is done cooking, mix your sprouts into the rice in the pot, cover and let sit for at least 5 minutes.  This mixture can be made ahead as well.

Divide the orange into sections and cut each into 4 pieces.  Prepare the rest of the ingredients before adding each of them to your large salad bowl.  Pour in the rice and sprout combo, the warmer the better, then combine all ingredients and mix well.  Enjoy!

UltraVeggie Maki Rolls

BY ELIZABETH BORELLI

Makes 2 large rolls, 2 servings

Inspired by the Japanese tradition, these colorful rolls are as fun to make as they are good to eat. Sprouted lentils and brown rice deliver high quality protein to complement the nutrient-rich seaweed and veggies rolled into a highly flavorful package.

Pack UltraVeggie Maki Rolls for lunch or serve with a big salad for a light evening meal.   Be creative with your fillings; add your favorite veggies, nuts or even some smoked tofu for an extra protein punch.

You’ll need a bamboo mat for this, but they’re easy to find in the Asian food aisle of most grocery stores, and inexpensive (around $2) too.

Ingredients

  • 2 sheets nori seaweed (available at most grocery stores)
  • ½ ripe avocado
  • ½ tsp. salt
  • ¼ teaspoon garlic powder
  • ¼ cup red lentils, sprouted or pre-cooked
  • ¼ cup cooked brown rice
  • ½ red bell pepper, seeded and thinly sliced
  • ½ cup cabbage, thinly sliced
  • ¼ cup chopped roasted peanuts, pecans or sunflower seeds
  • Bragg’s Liquid Aminos for dipping

Directions

Prepare a pot of brown rice by simmering 1 cup of rice and 1/2 -1 teaspoon salt  in 2 cups of water,covered for 45-50 minutes until the water is absorbed.

When rice is just finished cooking, remove ½ cup from the pot, and blend with red lentils.  (chefs note:  If you like the rice and lentil combination, add 1-2 cups of sprouted red lentils to your freshly cooked rice to use in additional meals).  Store remaining rice covered in the fridge for future use.

Scoop out the avocado and add it along with the salt and garlic powder to a small mixing bowl. Mash the ingredients together until well blended.

Place a sheet of nori onto your bamboo mat, and spread the half of the avocado mixture evenly over the bottom half.

Layer half of the rice mixture over the avocado, then sprinkle half of the pepper, cabbage and nuts (or whichever fillings you choose to substitute) over the spread.

Moisten the top half of the nori with a little lemon juice or water, and you’re ready to roll!

Roll the nori starting at the bottom, and rolling up burrito-style, making sure the filling is wrapped in tightly.  Slice in half or into small cylinders and serve with dipping sauce on the side.

Bountiful Sprouted Lentil Salad

BY ELIZABETH BORELLI

Bountiful Sprouted Lentil Salad is all about abundance; abundance of flavor, of satisfaction and of uber-rich nutrients all in one amazing dish.  To be sure, sprouted lentils, tofu and millet all top the list of protein-rich foods fueling this wonderfully savory one-dish meal.

Substitutions:  Lentils are easy to sprout in just a few days, but if all you have on hand is dried, don’t let that stop you from trying this deliciously simple dish.  Quinoa or wild rice can be substituted for millet too.

Ingredients:

  • 1 tablespoon coconut oil
  • 2 cups cabbage
  • 1 cup sliced scallions or chopped red onions
  • 1 tsp. salt
  • 1 tablespoon Bragg’s Liquid Amino Acids (optional)
  • 4 cups sprouted lentils
  • 1 package baked tofu (Schezuan flavored if available), chopped
  • 1/3 cup mango chutney (available in the Asian food section of most markets)
  • 1/8 cup water
  • 2 cups dried millet, quinoa or rice

Add 2 ½ cups water to a medium sauce pan, pour in millet, and bring to a simmer.  Cover and cook for 25-30 minutes longer before removing from the heat.  You’ll mix this in with the salad when it’s prepared.

Add coconut oil to a medium sauté pan.  Turn the heat to medium and all cabbage,  scallions, salt and Braggs (if using), then saute for 2 minutes to coat.  Add lentils, tofu, water and chutney and cover the pan, lower the heat and simmer for 15 minutes, or until cooked through.  Add millet and stir to combine.  Serve warm or chilled.

Options:  Add fresh cilantro, ginger and garlic or basil for more flavor if you’re so inspired.

 

Simply and Savory 3-Bean Curry

BY ELIZABETH BORELLI

This recipe was adapted from Mark Bittman’s Mixed Whole Bean Dal recipe, I simply streamlined it and added my own flavor flair.  This simple 3-bean curry is equal parts salad and stew; low on liquid, nicely textured and surprisingly rich.  It makes a wonderful lunch served alongside some whole grains at room temperature or heated, it’s simply delicious. Don’t be intimidated by the short soak step, it’s very hands off and doesn’t add much prep time, but simply soak your usual way if you prefer and start from .

  • ½ cup each Mung Beans, adzuki beans and small white navy beans or black eyed peas
  • 1 large onion, chopped
  • 2-3 cups green cabbage, chopped
  • 1 green pepper, chopped (optional)
  • 1 tablespoon coconut oil
  • ½ cup tomato paste
  • ¼ cup dried currants
  • 1 tablespoon curry powder
  • 1 teaspoon salt

Short soak and boil your beans;  pour beans  and 8-10 cups of water into a large, heavy bottomed saucepan.    Bring to a boil then turn off the burner.  Remove from heat, cover and let sit for 2-4 hours.

Drain and set aside in the large glass bowl you plan to use for serving. In the meantime, sauté onion and cabbage in coconut oil in your large, heavy-bottomed sauce pan until soft, 5-7 minutes.

Add curry powder and sauté for 1-2 minutes more, before adding tomato paste, salt, walnuts and currants.  Sauté for a minute or two longer to combine, then add your beans, and just enough water to cover the mixture by about an inch.

Bring the bean mixture to a boil then lower the heat and cover the pan.  Let your curry simmer for 20-25 minutes before adding salt and additional water if needed.  Cook for 15-25 minutes longer, until beans are a combination of soft and slightly firm.    Enjoy over basmati or brown rice as a hearty, delicious meal.

Mung Bean Griddle Cakes

BY ELIZABETH BORELLI

 

Mung Bean griddle cakes

Mung Bean griddle cakes

I’ve been smitten with Mung Bean pancakes, or griddle cakes as it were, since the ever-inspiring Mark Bittman first introduced me to the concept in How to Cook Everything Vegetarian.  Why not? I reasoned, after all there are plenty of versions of veggie pancakes and Mung Beans are so easy to sprout.  And since I do like a good shortcut, neither was I opposed to using a mix.  So I turned to my stash of Bob’s Red Mill for starters. 

I used a multigrain pancake mix and whipped it up according to the recipe on the package.  I added scallions and sprouts and cooked them to a lovely golden brown.  Without actually specifying that the pancakes were made with sprouts (code name Asian Veggie seemed to suffice), I served them for dinner.

Never ones to refuse a good pancake, my kids and husband enjoyed them as politely as kids and a husband can, meaning there were none left and no one complained.  Serve your Mung Bean pancakes griddle cakes with a side of plain yogurt, chutney or your favorite salsa for a fun and savory dinner treat.

Ingredients

  • 1 cup multigrain pancake and waffle mix (I like Bob’s Red Mill)
  • 1 large egg
  • ½ cup rice, soy or dairy milk, more if needed
  • ¼ tsp. salt
  • 2 cups sprouted Mung Beans
  • ½ cup chopped scallions (white and green)
  • Coconut oil to prevent sticking

Condiment suggestions:

  • Fresh salsa
  • ½ cup plain yogurt combined with 1 tbsp. onion jam
  • Tomato chutney

Combine the first four ingredients in a large mixing bowl until batter is smooth.  Add sprouts and scallions and mix thoroughly.  Add 1-2 additional tablespoons of milk if needed for pancake-thick batter.

Add about 1 tsp. of coconut oil to a large frying pan or skillet and heat to medium high.  Spread the melted oil evenly around the pan, and drop the batter, 2 tablespoons at a time, into the pan, leaving about 1” between the pancakes.

Lower the heat to medium, cover the pan and cook for 5 – 10 minutes until bubbles form the surface of the cakes, then flip and cook for 3-5 minutes more on the 2nd side, until cooked through and lightly browned.  Enjoy!

Moroccan Harvest Salad

BY ELIZABETH BORELLI

February 2014 032If you’re not familiar with the wonders of quinoa, it’s time to give this high-protein plant food a try!  Light, yet hearty, sprinkled with subtle hints of sweet, this exotically spiced quinoa salad not only tastes amazing, it’s a super simple one-dish meal.  Or serve it alongside a dish of beans and greens for a scrumptiously satisfying dinner.  Leftovers make a fabulous lunch throughout the week.

Ingredients:

  • 1 ½ cups quinoa (any color)
  • 2 ¼ cups water
  • 2 cups carrot chunks (peel on, ½-1” rounds)
  • 2 cups parsnip chunks (peel off, ½-1” rounds)
  • 1 cup tomato sauce (either BPA-free canned or jarred recommended)
  • ½ cup currants
  • 1 cup chopped kale (optional)
  • ¼ cup fresh parsley, chopped (optional)
  • ¼ cup chopped walnuts
  • 1-2 tsps. lemon juice
  •  1 tsp. cinnamon
  • ½ tsp. ground cumin
  • ½ tsp. ground ginger
  • 1 tsp. salt or to taste

Add water and quinoa to a large saucepan and bring to a simmer.  Cover and cook for 15 minutes before adding carrots, parsnip, currents and tomato sauce.  Bring back to a simmer and cook for 5 minutes longer until veggies begin to soften, and turn off the heat.  Add remaining ingredients and let sit covered for 8-10 minutes before serving.

Kale and Sweet Potato Salad with Ginger Miso Dressing

BY ELIZABETH BORELLI

???????????????????????????????????????Kale and Sweet Potato Salad with Ginger Miso Dressing                                      6 to 8 servings

Minimalist that I am, I wasn’t remotely interested in cooking with steamer baskets until I learned this incredible recipe in a cooking class.  I love that the steamer method is low-tech, easy to learn, and fast.   At home I use a bamboo steamer, which creates an interesting and not unpleasant scent while steaming.  And believe me, this is a recipe worth steaming for!

Note:  you’ll need two stackable steamer baskets for this dish.

Ingredients:

  • 2 heads of kale, Swiss chard, or collard greens, stemmed and chopped
  • 1 large garnet sweet potato, , peeled, cut into quarters lengthwise and then into ½-inch slices
  • ½ cup scallions, chopped
  • 2 cups mung bean sprouts (or substitute with another of your favorites)
  • ¼ to ½ cup Ginger Miso Dressing

Add 6 inches of water to a large saucepan and bring it to a boil.  Place the sweet potato slices on the bottom steamer basket, and greens on the other one.  Place the sweet potato basket over the pot of water and cover; steam for 7 minutes.  Add the greens layer, cover, and steam for 5 minutes longer.  Check the sweet potato slices for doneness, and once tender, remove from heat.

Add to a bowl, toss in the scallions, and let cool for 20 minutes or longer before tossing in sprouts and adding dressing.  Serve salad at room temperature or make ahead and refrigerate, adding dressing right before serving.

Ginger Miso Dressing                                                                                             Makes ½ cup

This is the dressing flavorful enough to transform iceberg lettuce and cello tomatoes (remember those?) into delicious cuisine in certain Japanese restaurants.  Imagine how good it’ll be with fresh organic greens or mung bean sprouts.

Ingredients:

  • ¼ cup white or yellow miso
  • ¼ cup tahini
  • 2 tablespoons water
  • 2 teaspoons powdered ginger; or ½ to 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon Bragg Liquid Aminos or soy sauce
  • Juice of ½ orange (approximately ¼ cup)
  • ½ to 1 teaspoon salt (to taste)

Combine all ingredients and serve.  Stays fresh in the refrigerator  for up to 10 days.

Fennel, White Bean, and Collard Green Sauté

BY ELIZABETH BORELLI

4 servings

This lovely, appetizing dish is easy to prepare. Boiling the fennel stalks an1-DSC_0229d greens in water until the liquid becomes concentrated, is a marvelous way to make your own aromatic consommé in one simple step. Serve this nourishing dish with wild rice or crusty whole-grain bread.

Ingredients:

  • 1 whole fennel bulb, stalks and greens included
  • 6 cups water
  • 1 tablespoon olive oil
  •  2 cups navy or cannellini beans, precooked
  • 3 cups collard greens, stems removed, sliced into thin ribbons
  • 2 cloves garlic; or 1 teaspoon powdered or granulated garlic
  • 1 teaspoon salt
  • juice of 1/2 lemon (1-2 tsps. to taste)
  • 1 teaspoon dried oregano or Italian seasoning blend

To make consommé:

Remove stalks and greens from fennel bulb, rinse thoroughly, and add them to a large saucepan with 6 cups of water. Bring to a simmer over medium heat, cover, and cook down for about 30 minutes. In the meantime, chop fennel bulb into inch-long, very thin slices.

When consommé is reduced to 2 to 3 cups, remove from heat, and pour the consommé liquid only into a glass jar. Set aside. Toss out the remaining cooked fennel.

Add olive oil to the saucepan, and return to medium heat. Add chopped fennel and sauté over medium-high heat for 5 minutes. Add ¼ cup of consommé and simmer on medium-low for 5 more minutes, then repeat. Add ¼ cup more consommé, collard greens, and remaining seasonings and cook for 5 to 8 minutes longer, until greens are tender. Stir in beans and serve warm or hot. Label, date, and store remaining consommé in the fridge for up to 1 week, or freeze for up to 3 months.

 

Curried Sweet Potato and Lentil Soup

BY ELIZABETH BORELLI

This yummy dish is supercharged with healthy ingredients, and a cinch to make, despite the exotic flavor combinations. Hearty enough to go solo, or serve Curried Sweet Potato and Lentil Soup with some brown rice on the side and a simple green salad for a flavorful multi-course meal.

Ingredients:

  • 1 medium onion, peeled and coarsely chopped
  • 1 large sweet potato, peeled, cut lengthwise then again into ½- to 1-inch pieces
  • 1 apple, peeled, cored, and coarsely chopped
  • 4 to 5 cups vegetable broth; or equivalent amount of water and 3 teaspoons or cubes of vegetable bouillon
  • 1 cup lentils, variety of your choice
  • currylentil
  • 1 teaspoon curry powder
  • ½ cup Vegan Curry Sauce
  • 1 tablespoon honey or stevia
  • 1 teaspoon lemon pepper blend (optional)
  • 1 teaspoon salt (or to taste)

Add 1 inch of water to a large pot and bring to a simmer. Add sweet potato and cover. Cook for 10 minutes, then add onion and cook for 5 minutes longer. Add the apple and turn off the heat, but leave the pot on the stove, covered, for 5 minutes longer. Pour the mixture into a blender with 2 cups of water and puree, then return the soup to the pan. Add remaining water and vegetable bouillon. Stir in remaining ingredients and bring to a simmer. Cook for 20 to 35 minutes longer, depending on the lentil variety you choose (red and yellow cook more quickly). Remove from heat and serve.

Snappy Veggie Stir-fry

BY ELIZABETH BORELLI

 4 to 6 servings

On those days when you’re caught without a plan (we all have them!) and the pressure’s on to whip something up in a hurry, here is an easy, throw-together idea for a delicious, nutritious, one-dish meal.  

More of a cooking method than a formal recipe, this dish invites you to use whatever you have on hand.  Add a sauce (pre-made if possible), some tofu, and a grain (brown rice, quinoa, whole grain pasta…) and you’ve got all your bases deliciously covered.

Ingredients:

  • 1 tablespoon olive or coconut oil
  • 2 to 3 cups of any of the following, coarsely chopped:  carrots (peel on or off), cabbage, celery, onion (peeled), broccoli florets, cauliflower florets
  • 1 cup extra-firm tofu, cut into 1-inch cubes (optional)
  • 1 cup bean sprouts or sliced mushrooms (optional)
  • 1 teaspoon salt
  • ½ cup of any of the following sauces:  Vegan Curry, Ginger Peanut, Cilantro Mint, or Basil Pesto

    Snappy Veggie Stir Fry

    Snappy Veggie Stir Fry

Heat oil in a large saucepan on medium-high heat, add chopped vegetables and tofu, and stir-fry for 5 to 10 minutes, until tender.  If mixture becomes dry, add a tablespoon of water as needed to prevent burning.  Add mushrooms or sprouts if using, and sauté for 2 minutes longer.  Mix in salt and sauce and stir to coat.  Remove from heat and serve.

Smokey Bacon-Bean Simmer Pot

BY ELIZABETH BORELLI

Smoky Bean Simmer Pot

Smoky Bacon Bean Simmer Pot

6 servings

How can a hearty bean stew made from scratch be made simple?  By breaking it down into 3 simple, 5 minute steps, neatly fit in to your regular routine. The lentil and bean combination makes a stew so rich and delicious, you won’t believe how easy it is to put together.  Simply cover your beans in water the night before you plan to serve them, rinse and simmer the next morning, turn the stove off before you leave  to start your day and wrap up your recipe with the remaining ingredients that evening.  Serve warm or hot.  Add a fresh green salad and some thick, crusty whole grain bread for a satisfying meal.

Ingredients

  • 3 cups dried bean soup mix, or a mixture of your favorite bean and lentil varieties you have on hand
  • 4 cups finely chopped cabbage or chopped kale (do your chopping in the morning while you’re waiting for your beans to come to a simmer)
  • 1 cup coconut bacon, or smoked tofu, chopped
  • 2 cups jarred or BPA-free canned tomato sauce
  • ½ cup water
  • ½ tsp. salt (to taste)
  • ½ tsp. liquid smoke or smoked paprika (optional)
  • 1 tablespoon maple syrup (optional)

Soak beans overnight in plenty of water (4” above the dried bean level), in the same saucepan you’ll use to cook them.  The next morning, rinse and refill the saucepan with water to the same level.  Bring to a simmer and cook for 1 ½ -2 hours before you start your day.  Scoop out a spoonful, rinse and decide if they’re soft enough.  When fully cooked, add the cabbage, turn off the heat, cover and leave them for at least 15 minutes more.  If the room temperature is less than 70° throughout the day, leave the covered bean and cabbage blend on the stove until you get home.  Otherwise, when the pot is sufficiently cooled, place it right in the fridge until you’re ready to reheat it to finish the dish.

Drain the cooled bean and cabbage mixture when ready to complete the recipe, and add remaining ingredients.  Heat again to simmer and cook covered for 5-10 minutes, then serve.

Betty’s Bean Burritos

BY ELIZABETH BORELLI

BettysBeanBurrito---opt6 servings

Betty’s Bean Burritos are a delicious opportunity to use leftover beans and rice for an easy dinner or satisfying lunch. As quick to make as they are healthy, I usually add shredded cabbage for an extra dash of green; as always, have fun creating your own version!

Ingredients:

  • 2 cups cooked kidney beans, precooked
  • 2 cups brown rice, precooked
  • ½ to 1 teaspoon salt, to taste
  • 6 whole-grain tortillas
  • 1½ cups shredded cheese, vegan or dairy
  • 1 ripe avocado, peeled and chopped
  • 1½ cups salsa (jarred is fine; choose your preference, from mild to hot)

Optional:

  • ½ cup olives 1 cup cabbage, shredded
  • 1 cup smoked tofu, diced

Heat beans and rice separately by placing into a saucepan, adding ½ inch of water, and warming over medium heat, covered, for 2 to 3 minutes. If beans are unseasoned, stir in salt before serving.

Warm your tortillas by wrapping a stack of 6 tortillas in aluminum foil and place in a preheated 350° oven until heated through, 15 to 20 minutes.

Layer each warm tortilla with beans and rice and any other fillings you choose, spreading evenly in a line down the center. Top with cheese and salsa, tuck in the ends to keep the goodness in, roll up, and enjoy.