Kale and Black Bean Enchiladas with Green Sauce

I'm not gonna lie - this recipe takes a little bit of time and effort. However, it's worth every minute, AND you can make a big tray of these enchiladas and enjoy them throughout the week. They're packed with good-for-you kale, and the creamy cilantro-scallion-coriander-cumin sauce is so good that I had to stop myself from eating it with a spoon! Adapted from epicurious.

Sauce

• 1/2 16-ounce package frozen chopped kale, available at Whole Foods. You could also use fresh kale for this - just wash and chop it into small pieces first. Alternately, you can easily sub in other green ingredients, like spinach.
• 1 tablespoon butter
• 1 tablespoon all purpose flour
•  2 cups whole milk
• 1/2 cup chopped fresh cilantro
• 3 green onions, minced (I included the white parts)
• About 2-3 tablespoons sliced jalapenos from a jar. (Can be upped or decreased based on your spice preferences)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 teaspoon dried crushed red pepper

Enchiladas

• 12 6-inch corn tortillas
• 1/2 16-ounce package of frozen kale or spinach (again, it's fine to use fresh - just wash and chop first)
• 1 cup grated cheddar cheese
• 1 can black beans, rinsed and drained
• 2 tablespoons chopped fresh cilantro
• 1 green onion, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander

• 1/2 cup nonfat Greek yogurt, or extra milk

For sauce:
Warm the frozen kale or spinach until it's just melted, but not hot. (I usually dump it in a pan with a little water, heat it for a few minutes, then drain it well. If you're using fresh, you can use the same method - just stir it around in a pan with a little bit of water over medium heat until it wilts). Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in milk. Simmer until slightly thickened, about 10 minutes. Stir in half the kale/spinach, the 1/2 cup cilantro, 2 green onions, chilies, cumin, coriander and red pepper. Puree in batches in processor until almost smooth. (If it's a little dry, you can add more milk at this stage). Season with salt and pepper. 

For enchiladas:
Combine the rest of the kale or spinach with the black beans, cheddar, and the rest of the cilantro, green onion, cumin, and coriander. Warm the tortillas so they're a little more flexible (I stuck mine in the microwave). Place a few spoonfuls of the filling (about 1/4 cup) in the middle of each tortilla, then roll it up. Place seam side down in large glass baking dish. Repeat with remaining tortillas.

Preheat oven to 375°F. Stir sour cream into sauce, and pour over enchiladas. Bake until cheese melts and enchiladas are heated through, about 25 minutes.

Beet (or other) Greens with Caramelized Onions

Pretty much exactly how it sounds. Slightly sweet and delicious.

2 onions, sliced thinly
2 cloves garlic, minced
1 small bundle dark leafy greens (I used beet greens, but am sure it would also work with kale or other greens), washed and cut into ribbons.
a handful of chopped walnuts (optional)

Heat a small amount of oil in a wide saute pan over medium heat. Add the onions and stir fairly constantly until they begin to turn golden brown (about 5-10 minutes). Turn the heat down to medium-low and continue to cook, stirring fairly constantly, until they're very brown and smell sweet and delicious. Add the garlic; cook for about 1 minute. Add the greens and cook just until wilted. Add salt and pepper to taste, and toss in walnuts if using.

Kale, Kalamata Olive, & Sundried Tomato Pasta Salad

Salty and crunchy. Matt: "Mmmm. This has a great mouthfeel." (We've been watching lots of Master Chef in our downtime).

A few handfuls of whole wheat pasta - I used fusilli
2-3 cloves garlic, minced
2 small summer squash (I used golden zucchini - so pretty!), sliced into half-moons
A few handfuls of kale, stripped off the stems and sliced into thin ribbons
Good-quality feta, packed in water (this is important - the water goes into the dressing! I used this amazing Bulgarian sheep's milk feta I found at Whole Foods. Creamy, not too salty, and not too expensive - all my favorite things).
5 sundried tomatoes (the kind packed in oil), coarsely chopped
3-4 tablespoons coarsely chopped kalamata olives, plus some olive juice from the jar.
3-4 eggs
Olive oil
Red pepper flakes (optional)

Cook the pasta according to package directions until it's al dente.

To hardboil the eggs: put them in a small pan, cover them with water, bring to a boil, then turn it off and leave it for about 9 minutes. When they're done, take off the shells and slice them.

Heat a few tablespoons of olive oil in a wide saute pan. Add the garlic and stir for about 1 minute. Then, toss in the summer squash. Cook until it's just beginning to soften - you want it to still have a bit of a crunch, and it'll continue cooking even after you take it off the heat.

When the pasta is done, run some cold water over it to cool it down. Then, put it in a big bowl. Stir in the squash and garlic (once it's cooled a bit), the kale, the olives, the sundried tomatoes, and the eggs. Crumble the feta on top and stir. Pour in some of the water from the feta, then add a few tablespoons of olive juice. Drizzle on some olive oil, then add black pepper and red pepper flakes to taste (you probably won't need any additional salt). Stir everything together. Enjoy!

Spicy Coconut Spinach

Easy-peasy and absolutely delicious South Indian-style spinach. Takes 10 minutes to throw together and is sweet, spicy, and savory all at the same time. From 101cookbooks, with adjustments.

1 shallot, minced
1 large clove of garlic, minced
1/4 teaspoon fine-grain sea salt
1-2 tablespoons canola oil
1/2 teaspoon yellow mustard seeds
1/2 teaspoon whole cumin seeds
1/4 teaspoon red pepper flakes
3-4 big handfuls spinach
4 tablespoons unsweetened coconut, lightly toasted (you can toast the coconut by putting it into a pan, with no oil, then gently heating it until it starts to turn light brown and smells delicious)

Heat the oil in a big pan. Once it's nice and hot, add the mustard seeds. When they start popping all over the place (BE CAREFUL! they're hot!), add the cumin seeds and stir so they don't burn. Cook for about 20 seconds, then sprinkle in the red pepper flakes and cook for another 10 seconds or so. Add the garlic and shallot and saute for about 1 minute, or until it starts to turn translucent. Then, add the spinach and sprinkle on the salt. Cook just until it wilts but is still bright green. Sprinkle on the coconut before serving.

Lemony Raw Kale Salad with Tomato and Avocado

I know, I know. Raw kale. It sounds weird. But this salad is fresh and amazing - the kale and sunflower seeds make it crunchy, the avocado makes it creamy, and the lemon juice gives it a delicious tartness. SO perfect for summer.

1 large bunch of kale, leaves stripped off the stem and cut into ribbons
1-2 tomatoes, chopped
1 ripe avocado, chopped
a handful or two of toasted sunflower seeds
1-2 lemons, depending on how tart you like it
a sprinkle of salt
olive oil
dulse (dried seaweed), optional

Put the kale ribbons in a big bowl, and squeeze the lemon or two over it. Sprinkle some salt on as well. Then, stick your fingers in and mush the lemon juice into the kale. (Really, mush it!). You'll start to feel the kale wilt, as if it's cooking down - so cool! Once it's "cooked" down enough, drizzle a little olive oil on top and mix that in, too. Then, add the tomatoes, avocado, sunflower seeds, and dulse. Gorgeous and delicious.

Raw Kale Salad with Parmesan, Red Pepper, and Bread Crumbs

Adapted from 101 Cookbooks, which adapted it from Melissa Clark's "In the Kitchen with A Good Appetite." The combination of lemon, garlic, red peppers, and sharp cheese is amazing, and will make you want to eat kale every day.

1 bunch kale - I used about 7 giant stalks.
2 slices whole wheat bread, or two handfuls good, homemade coarse breadcrumbs
1 small garlic clove
1/4 tsp salt
1/4 cup (or small handful) grated pecorino or parmesan cheese, plus additional for garnish
3-4 tablespoons extra-virgin olive oil
Freshly squeezed juice of 1 1/2 lemons
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste


Rip the leaves off the kale stalks, and discard the stems. Slice the kale into 1/2 inch ribbons. You'll probably have about 3 cups worth. Place it in a large bowl.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs.

Mince the garlic very finely and transfer it to a bowl. Add the lemon juice and let it hang out for about 10 minutes; this will take the edge off the garlic. (However, if you love raw garlic, you can skip this step). Add olive oil, salt, black pepper to taste, and red pepper flakes, and whisk to combine.

Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5-10 minutes; the lemon juice and salt will actually wilt the kale leaves a bit. Add the grated cheese and toss again. Then serve topped with the bread crumbs and additional cheese. Plan on eating the whole bowl, because it's just that good.

Pink pasta with beets, greens, & walnuts

From epicurious, with tweaks :)

1/3 cup walnuts
2 tablespoons extra-virgin olive oil
2 onions, sliced thinly
2 garlic cloves, minced
1 bunch beets with yummy-looking greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
8 ounces whole wheat pasta
1/3 cup grated Parmesan cheese plus additional for serving


Heat a large pan over medium heat. Add walnuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir for about 5 minutes. Add greens to pan and cook, turning frequently, until they're bright green. Season with salt and freshly ground black pepper.

Meanwhile, cook beets in a pot of boiling salted water until tender, about 10 minutes. (You can also roast them to make them even sweeter, but it's 85 degrees out and I didn't even want to think about turning on the oven!). Using a slotted spoon, transfer beets to medium bowl. Now, you can do one of two things: if you want your pasta to be REALLY pink, you can cook it in the same water you used for the beets. You can also use fresh water, if you only want slightly pink pasta.

Stir onion-greens mixture and beets into pasta and divide into serving bowls. Sprinkle with pine nuts and grated cheese. Revel in the pinkness of your dinner.

Grown-Up Mac-and-Cheese-and-Greens Casserole

Welllll, we're not really casserole folks. But we have been on a comfort food kick and a use-up-the-leftovers-before-they-go-bad kick...and I think perhaps we struck genius with this one. So yummy!

1/2 pound noodles, cooked (we used whole wheat spaghetti!)
3 TBSP olive oil
1 large onion, diced
3 cloves garlic, minced
6 crimini mushrooms, sliced
1 large head broccoli, chopped
1/2 head escarole, chopped roughly
3 eggs
2 C low fat cottage cheese
1 C low fat sour cream
4-6 oz grated cheese (we used cheddar and parmesan)
1 1/2 C bread crumbs
salt and pepper, to taste

Preheat your oven to 350 degrees and butter a 9 x 13" pan. Heat olive oil in a skillet over medium heat. Saute onions, garlic, and mushrooms until soft and fragrant. Lightly season with salt and pepper. Toss in broccoli and escarole and saute another couple of minutes until broccoli is bright green and escarole has wilted.

In a large bowl, whisk together eggs, cottage cheese, sour cream, 1 C of the bread crumbs, about 2/3 of your grated cheese, and some salt and pepper. Add in the sauteed vegetables and the cooked noodles and toss everything together. Slide everything into your buttered pan and distribute noodles and vegetables evenly, pressing everything down into the pan. Sprinkle the remaining 1/2 C bread crumbs and reserved grated cheese across the top. Bake at 350 degrees for about 40 minutes or until the casserole has set and the top is nice and browned.

Enjoy with a nice simple green salad!

Moroccan-inspired Chickpea Stew with Sweet Potatoes, Butternut Squash, and Kale

This giant pot of stew will feed a small army...or you'll have leftovers for a week!

1 small butternut squash
2 medium-sized sweet potatoes, chopped into 1/2 inch chunks
3 TBSP olive oil
2 medium-sized onions, chopped
5 or 6 cloves garlic, minced
2 inch chunk garlic root, peeled and minced
salt to taste
black pepper to taste
1/2 tsp tumeric
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp dill
2 cans chick peas, drained and rinsed
1 can whole tomatoes in juice, chopped
1 medium-sized head of kale, stalks removed and chopped

Cut squash in half lengthwise and scoop out seeds. Place face down in a lightly oiled glass pan and bake at 400 degrees for about half an hour, or until tender. Remove from oven, carefully trim skin off, and chop into 1/2 inch chunks. Meanwhile, place chopped sweet potatoes in a pot with a steamer basket and steam for about 20 minutes.

Heat 3 TBSP olive oil in a large pot over medium flame. Add onions and saute until translucent, about five minutes. Add garlic, ginger, salt, pepper, tumeric, cumin, cinnamon, and cayenne, and saute another two or three minutes. Add steamed sweet potatoes, roasted squash chunks, dill, chick peas, chopped tomatoes with their juice, and about a cup of cold water. Cover and let simmer over medium heat until the stew thickens and all flavors meld, about 20 minutes. While stew is simmering, steam the chopped kale for about five minutes until bright green. Mix steamed kale into stew. Taste and adjust seasonings.

This stew is delicious served over brown rice with chopped raisins. Top it all off with a spoonful of yogurt!

spinach curry . . . ish.

Also known as my new favorite way to cook greens. (Except maybe Priya's spinach-tomato combination with coconut oil and some other yummy ingredients I can't remember . . . Priya, can you post that, pretty please?)

Anyway, this recipe is deceptively simple, but comes out chock full o'flavor. And it's super-easy . . . Auntie calls it "shortcut curry" :). Unfortunately, I've got no real measurements . . . back to guesstimates for this one!

1 tsp urad dal (little yellow lentils)
1 tsp mustard seeds
1/2 tsp cumin seeds
chopped onion -- maybe 2 tbs or so
minced garlic - 1-2 tsp
two or three fresh green chilis, sliced in half, lengthwise
a bunch of spinach (though I bet it would be awesome with kale or collards as well)

Heat about 2 tbs oil in a pan; add the dal, mustard seeds, and cumin and cook for about 30 seconds. Toss in the onion and garlic, adding more oil if needed; fry till they're soft and transluscent. Add the chilis, and fry for about 30 seconds. Toss in the spinach, adding a bit of water if needed. Cook till the leaves are at the desired consistency.

Vegetarian Hoppin' John

Hoppin' John, a Southern tradition introduced to me last week by my friend Ryan, is a savory black eyed pea stew that is supposed to bring the eater health and wealth in the new year. This version, made without the traditional ham and with a few additions of my own, was full of spice and super tasty when served with a warm slice of homemade cornbread (recipe to follow)! This recipe makes a huge pot so either serve your whole neighborhood or plan to eat this for a solid week.



1 pound black eyed peas, soaked overnight
8 C water
1 medium onion, halved
2 carrots, quartered
2 stalks celery, quartered
3 cloves garlic, halved
2 tsp salt
2 bay leaves

Place all ingredients in a large soup pot, bring to a boil, cover and reduce heat to medium. Simmer for about 1 hour, stirring once after half an hour. (Careful not to over mix or your beans will disintegrate!) Using a slotted spoon, scoop out the chunks of vegetable and the bay leaves and discard.

1/2 C brown rice
1 1/4 C water
1/2 tsp salt

Bring water to a boil in a saucepan. Add rice and salt, cover, reduce heat to low and cook covered for 45 minutes.

2 TBSP olive oil
1 onion, diced
2 stalks celery, diced
3 cloves garlic, minced

Heat olive oil in a small skillet and add all vegetables. Saute until tender and fragrant. Add vegetables and cooked rice to the pot of beans and mix gently.

1 can whole peeled tomatoes in sauce
1/2 pound turnip greens (or collards), chopped
4 scallions, whites and greens chopped
2 tsp cumin
1 tsp thyme
1/2 tsp cayenne
1/2 tsp black pepper
1 tsp paprika
salt to taste

Roughly chop tomatoes and add (with juice!) to the beans. Add greens, scallions, and all spices. Stir gently and let simmer for five minutes. Taste, adjust seasonings as needed.

Enjoy with a big buttery slice of cornbread!

Tofu Schnitzel with Peanut Soy Sauce

Vegetarian comfort food: Breaded fried tofu drizzled with a peanut-y, lime-y soy sauce and served with roasted pumpkin slices and sauteed kale with avocado. Yum.



1 package tofu, drained well
4 TBSP flour
2 eggs
3 TBSP soy milk
2/3 C bread crumbs
1 tsp dill
1/2 tsp salt
1/2 tsp pepper
1 tsp parsley
1 tsp poppy seeds
1/4 tsp cayenne pepper
1/2 tsp paprika
vegetable oil

3 TBSP soy sauce
1/4 C peanut butter
3 TBSP hot water
juice from 1/2 lime
cayenne pepper to taste

Slice drained tofu into 1/2 inch slabs. Set out three shallow bowls: flour in the first, eggs beaten with soy milk in the second, and bread crumbs mixed with all seasonings in the third. Dredge each slice of tofu in flour, then move to the second bowl and dip in egg, then move to the third bowl and coat with breadcrumb mixture. Make sure each slice of tofu gets thoroughly coated on all sides at each stage. (It's a good idea to use a fork to transfer the tofu as fingers quickly become gooey and then tend to pull the coating off.)

In a skillet heat enough vegetable oil to coat the bottom of the pan. When hot, fry the slices of tofu for about five minutes on each side until golden brown. Drain on paper towel.

In a small saucepan over low heat, whisk soy sauce, peanut butter, and hot water until combined. Remove from heat and stir in lime juice and cayenne pepper.

Serve the slices of tofu drizzled with the sauce. I accompanied the tofu with roasted pumpkin (quarter, deseed, and peel the pumpkin, slice thinly, and bake with a little olive oil, cinnamon, nutmeg, salt, and pepper) and kale (saute with red onion and garlic in a little olive oil, remove from heat and top with sliced avocado). Delicious!!

Curried Squash, Kale, and Lentil Casserole

A variation on one of the squash recipes Lisa posted last fall. Serve this with quinoa (or couscous) and you've got a hearty dish that makes for a truly delicious November meal!



1 medium butternut squash
1 small red onion, roughly chopped
1 tsp curry
1/2 tsp cinnamon
1/2 tsp cardamom
2/3 C lentils
5-6 cloves garlic, minced
1 C feta, crumbled
4 C kale, chopped
1 C peanuts (or other nuts), coarsly chopped
juice from one lime
handful fresh cilantro, chopped
olive oil
salt and pepper to taste

Quarter and de-seed the squash and bake in a shallow pan for 30 minutes at 450 degrees. (If your oven heats from the bottom, like mine, it's a good idea to fill the pan with a 1/2 inch of water to prevent burning!)

Meanwhile, mix lentils and garlic together in a sauce pan with enough water to cover. Cook over medium heat continuing to add water as necessary until lentils are tender and water is all absorbed, about 30 minutes. When lentils are cooked, stir in crumbled feta, salt, and pepper.

In a skillet, heat 1 TBSP olive oil and gently saute kale for a minute or two. Add about 1/2 C water, cover and let steam about 5 minutes until bright green and tender. Remove from heat and strain kale, shaking out excess water to stop cooking.

When squash is tender, remove from oven. Carefully peel away skin and chop into 1/2 inch chunks. In a large baking dish, mix together squash, onion, curry, cinnamon, cardamom, salt, pepper, and 2 TBSP olive oil. Sprinkle peanuts over squash and bake mixture for 10 minutes at 450 degrees. Remove from oven and layer kale evenly over squash. Squeeze juice from 1/2 of the lime over the kale. Spread the lentil mixture evenly over the kale and place casserole back into the oven for 10 more minutes.

Remove from oven and squeeze second 1/2 of the lime over the top of the casserole. Sprinkle fresh cilantro over the entire dish. Serve over quinoa or couscous, topped with a big dollop of yogurt.

Loaded Veggie Polenta Pizza

Delicious AND nutritious! Note: Feel free to add/subtract toppings - this combination is phenomenal, but use whatever you have on hand for a super easy, unbelievably tasty meal.

1 C polenta
3 C water
2 TBSP butter
1/2 tsp salt
1 TBSP olive oil
1 can whole peeled tomatoes, chopped
3-4 cloves garlic, chopped
1 can artichoke hearts, chopped
1/2 C pitted kalamata olives, chopped
4 scallions, green and white parts chopped
5 cremini or baby bella mushrooms, sliced
3 C spinach, chopped
2 C broccoli, chopped
dash of balsamic vinegar
salt and pepper
1 C mozzarella cheese, grated
1/2 C feta cheese, crumbled
parmesan cheese

In a saucepan bring 3 cups water and 1/2 tsp salt to a boil. Slowly stir in polenta, reduce heat, and simmer for ten minutes stirring constantly. Add butter and stir until completely melted. Pour polenta onto an oiled baking sheet and spread evenly with the back of a spoon until it forms a crust about 1/2" thick. Bake in a 450 degree oven for 12 minutes.

Meanwhile, in a skillet heat the olive oil and saute the garlic, broccoli, mushrooms, and spinach for about five minutes, or until broccoli is tender. Remove from heat, stir in a dash or two of balsamic vinegar along with salt and pepper to taste.

Remove crust from oven. In the following order, evenly distribute layers of: chopped tomatoes and sauce, mozzarella cheese, artichoke hearts, sauteed vegetables, olives, scallions, and feta cheese. Sprinkly liberally with parmesan. Bake at 450 degrees for ten more minutes.

Spicy Moroccan Kale and Chickpea Stew

A lovely, spicy autumnal stew! We served it at our debate watching party this past week and it was certainly a hit. This makes one ENORMOUS pot of chickpeas. Seriously, you'll be eating it all week. Or you can just do what we did: gather all your friends and force them to eat seconds, thirds, etc... Enjoy!

1 lb dry chickpeas
10 C water and/or vegetable broth
2 TBSP olive oil
1 onion, chopped
5-6 cloves garlic, minced
3-4 potatoes, chopped
2-3 carrots, diced
28 oz can whole tomatoes in sauce, chopped
1 large bunch kale, stems removed and chopped
2 tsp cumin
1 tsp chili powder
1 tsp thyme
1/2 tsp oregano
2-3 bay leaves
5 or more shakes hot sauce
salt and pepper

Overnight, soak dry chickpeas in enough water to cover by several inches. Drain and rinse well. In a large pot, combine soaked beans with 10 cups water and or vegetable broth (I used half water, half broth left over from boiling veggies the previous day!). Salt well and bring to a boil, reduce heat, and allow to simmer partially covered for 45 minutes to an hour.

Meanwhile, in a skillet saute heat the olive oil and saute the onions until translucent and fragrant. Add garlic and saute one minute more. Add potatoes and carrots and continue cooking another five minutes. When beans are ready, stir vegetables into the beans along with chopped tomatoes and sauce, kale, all spices, bay leaves, as many shakes of hot sauce as you can like, and plenty of freshly ground black pepper. Stir well. Taste and adjust spices as needed. Allow all to simmer at least 30 minutes so flavors can meld.

Serve over brown rice or couscous. Perhaps with a side of roasted root veggies. Mmmmmm!

Vegetarian Lasagna

Nothing beats lasagna. And this recipe, adapted from my grandmother's, is truly special...

15 whole wheat lasagna noodles (plus 2 or 3 in case some break!)
salt

2 TBSP olive oil
3-4 cloves garlic, crushed
28 oz can crushed tomatoes
1 package Gimme Lean soy ground beef (optional)
fresh basil, chopped
salt

2 TBSP olive oil
4-5 cups of finely chopped or grated:
onion, mushrooms, spinach, summer squash, zucchini,
kalamata olives, or whatever else you have on hand
salt and pepper

2 lb ricotta or cottage cheese
2 eggs
1/2 C parmesan cheese
1 TBSP fresh parsley, chopped
1/2 tsp black pepper

10 oz. mozzarella, grated
handful of parmesan


In a large pot, bring several quarts of water to a boil. Salt well. Add lasagna noodles gently one or two at a time, and return to a boil. Cook about 10 minutes for whole wheat noodles (or follow directions on package). Drain carefully, rinse in cool water, gently separate noodles, and lay flat to dry.

Meanwhile, in a saucepan heat 2 TBSP olive oil and saute garlic until slightly golden. Add crushed tomatoes and salt to taste. Stir well. Simmer until liquid starts to evaporate and tomatoes thicken, about 15 minutes. Stir in fresh basil (in a pinch, dried basil and oregano work well). If you prefer a meaty sauce, you can add a package of Gimme Lean soy ground beef to the tomatoes for a delicious protein-packed sauce.

Finely chop or grate whatever combination of vegetables you are using. In a separate pan, heat 2 TBSP olive oil and saute vegetables until tender, adding salt and pepper to taste. In general, onions, squash, and mushrooms can all be thrown in at the same time. Spinach or any other greens should be added at the last minute.

In a medium sized bowl, whisk ricotta/cottage cheese, parmesan, eggs, parsley, and black pepper until thoroughly combined.

Brush sides and bottom of large baking dish (9x13") with olive oil. Layer five noodles in the bottom of pan, spread half the ricotta mixture over noodles, spread one third of the sauce over the ricotta, sprinkle one third of the mozzarella, and spread half of the vegetables. Repeat. Finish with one more layer of noodles, the remainder of the sauce, the remainder of the mozzarella, and a good handful of parmesan.

Bake in preheated 375 degree oven for 30-45 minutes until cheese is bubbly and browned. This recipe freezes very well, so feel free to make in advance and then increase the cooking time accordingly.

Enjoy!

Lentils and Quinoa with Avocado

According to a guy who works at Murray's Bagels on 8th Ave, eating lentils will make you live forever. Here's to heart health! Woohoo!

1 pound lentils
6 C water
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
4 cremini mushrooms, chopped
3 garlic cloves
6 kale leaves, chopped
2 splashes apple cider vinegar
4 splashes soy sauce
1/4 tsp cardamom
1/2 tsp ground coriander seed
handful fresh parsley, chopped
1 C quinoa
2 C water
salt
black pepper
avocado
fat-free or dairy-free sour cream (optional)

In a large pot, combine lentils, 6 C water, carrots, celery, onion, mushrooms, whole garlic cloves, a solid pinch of salt, and plenty of black pepper. Simmer over medium heat for 10 minutes with lid tilted. Add kale, vinegar, soy sauce, cardamom, and coriander, stir well, and cook another 10 minutes. Remove from heat, add parsley, squash garlic cloves against the side of the pot, and stir. Meanwhile, as lentils are cooking, bring 2 C water to a boil in a saucepan. Add quinoa and a pinch of salt and cook for 15 minutes covered on low heat.

To serve, layer a scoop of quinoa and a scoop of lentils in a shallow bowl. Arrange avocado slices on top of lentils and finish with a dollop of sour cream. Heart-healthy and oh-so tasty...

Kung Pao Tempeh

My new favorite tempeh recipe, courtesy of Amanda and "The Whole Soy Cookbook." Peanut-ey and rich, but not overwhelming. It comes together really quickly, despite the long ingredient list.

1/4 cup low-sodium soy sauce
1/4 cup white wine vinegar
1/2 cup dry sherry
1 1/3 cups vegetable stock
2 tablespoons honey
1 pound tempeh
1 tablespoon cornstarch
1 tablespoon salt
1/2 teaspoon white pepper
3 tablespoons roasted sesame oil
1 tablespoon vegetable oil
1 teaspoon cayenne (or to taste)
6 garlic cloves, minced
1 2-inch piece fresh ginger, minced
1/2 cup peanut butter
1/2 cup soy milk
vegetable of choice; swiss chard was super-yummy, but broccoli or asparagus would probably be great too

1. Whisk together the soy sauce, vinegar, 1/4 cup sherry, stock, honey, and set aside.
2. Cut tempeh into small squares and, in a steamer basket set over boiling water, steam for 5 minutes.
3 In a medium mixing bowl, combine 1/4 cup sherry, cornstarch, salt, pepper, and sesame oil. Add the tempeh and let marinate while sauteing the remaining ingredients.
4. Heat the vegetable oil in a skillet over medium heat; add garlic and ginger and cook for about 30 seconds.
5. Stir in the peanut butter, soy milk and soy sauce mixture. Add the tempeh along with its marindae and simmer over very low heat for 10 minutes. Add the veggie at some point, depending on how crisp you'd like them to be.

Service over brown rice.

Vegetarian Pho

Yummy! Adapted from vgr.org. Looks a bit complicated but is actually super-easy.


8 cups clear vegetable stock
3 Tablespoons soy sauce
8 medium garlic cloves, peeled and chopped coarsely
1 small onion, diced
One 1-inch piece of ginger
Two 3-inch cinnamon sticks
2 pods of star anise
2 large bay leaves
Whatever veggies you like: I used sliced green cabbage (even the organic kind is cheap!), sliced carrots, and spinach.
Noodles: preferably rice, but I used soba and it was yummy.
Optional toppings: cilantro, bean sprouts, lime wedges

Put stock, soy sauce, garlic, and onion in a large stockpot and bring to a boil over medium heat.

Meanwhile, char ginger on all sides over an open gas flame or in a small skillet. Add to the stock.

Add the cinnamon sticks, star anise, and bay leaves to the broth. Reduce the heat to low. Simmer, partially covered, for 20-25 minutes. Remove the cinnamon and anise. Fish the chunk of ginger out of the broth, squeeze it through a garlic press to get all the yummy ginger-ey ness out, then drop it back in. Simmer for another 15 minutes or so.

Add the noodles directly to the broth and cook till they're almost done. Add the veggies and cook till they're crisp-firm.

Tofu-Veggie Saute with Tahini

You should just use whatever combination of veggies you have on hand. Mushrooms, asparagus, chard, carrots...really anything you have in your fridge would be great in this stir fry. Personally, I loved the broccoli, kale, avocado combination. And it's oh-so green and cancer-fighting!

Ingredients:
plenty olive oil
6 cloves garlic, minced or sliced
1 package extra firm tofu, drained and cubed
1 medium head broccoli, chopped
2-3 TBSP soy sauce
1/2 pound kale, washed well and chopped
3-4 scallions, sliced (white AND green parts)
1 avocado, peeled and sliced
1/4 C tahini
splash of cider vinegar
pepper to taste

In a very large pan, saute garlic, tofu, and broccoli in enough olive oil for about 3 or 4 minutes on medium heat. Add soy sauce, stir well. Add kale and 3/4 of the scallions, cover pan and steam for 3 more minutes, or until kale is wilted and broccoli is bright green. Uncover, stir in avocado, tahini, a capful of cider vinegar, and pepper. Mix well. Serve over cous cous or brown rice with the remaining scallions sprinkled on top for eye appeal!