Archive for the ‘Daily Recipes’ Category
A Plant-Based Diet
We agree with food writer Michael Pollan when he said, “Eat food. Not too much. Mostly plants.” While most folks think of summer as the time for grilling meat, we’re pretty jazzed on the abundance of warm-weather veggies currently coming out of our farmers’ fields. To highlight these seasonal offerings, we’ve compiled a list of our favorite recipes from Austin-based food blogger, Jeanine Donofrio of Love and Lemons.
- 1 small head romaine lettuce, chopped
- ½ cup halved cherry tomatoes
- 1 small cucumber, thinly sliced
- 1 medium zucchini, spiralized or peeled into ribbons
- 1 ear of corn, grilled, kernels sliced off cobb
- 1 avocado, pitted and diced
- 12 to 14 ounces extra-firm tofu, patted dry and cubed
- ½ cup coconut “bacon” (recipe below)
- 1½ cups unsweetened coconut flakes
- 1½ tablespoons tamari
- scant 1 tablespoon maple syrup
- ½ teaspoon smoked paprika
- 1 cup raw cashews, soaked in water 3 to 4 hours, preferably overnight, drained and rinsed
- ½ to ¾ cups fresh water
- 2 tablespoons fresh lemon juice
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ to ½ teaspoon sea salt
- In a blender, combine the cashews, ½ cup water, lemon juice, onion powder, garlic powder and ¼ teaspoon of sea salt. Blend until creamy, adding more water if necessary. Taste and season with additional salt as needed. Chill until ready to use.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the coconut flakes along with the tamari, maple syrup and smoked paprika on the pan and toss gently to coat. Spread in a thin layer on the pan and bake until dark golden brown and slightly crispy, about 10 minutes.
- Increase the oven temperature to 400°F and line a baking sheet with parchment paper. Place the tofu cubes on the pan and toss with a drizzle of olive oil and generous pinches of salt. Bake for 15 to 17 minutes or until golden brown around the edges.
- In a serving bowl, assemble the salad with the romaine, cherry tomatoes, cucumber, zucchini, corn, avocado and tofu. Top with the coconut “bacon” and serve with the dressing on the side. Store any extra dressing in a sealed container in the fridge.
- 1 small Japanese eggplant, chopped into 1-inch pieces
- 1 cup chopped summer squash (yellow, pattypan, or zucchini)
- 1 red bell pepper, deseeded and sliced into 1-inch pieces
- 1 cup cherry tomatoes, sliced
- drizzle of extra-virgin olive oil
- 6 corn or flour tortillas
- 1 cup cooked black beans, drained and rinsed
- ½ avocado, diced
- handful of cilantro
- 1 serrano pepper, sliced (optional)
- crumbled cotija cheese (optional)
- sea salt and freshly ground black pepper
- ⅓ cup store-bought or homemade tomatillo salsa
- ¼ cup pepitas
- ½ avocado
- handful of spinach
- 2 tbsp olive oil
- squeezes of lime, to taste
- sea salt and freshly ground black pepper
- Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
- Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
- Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
- Store extra sauce in the fridge for 2 to 3 days.
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon yellow mustard
- salt & pepper
- 2 large portobello mushrooms, sliced into 4 long slices each
- ½ cup red onion
- ½ cup chopped tomatoes
- squeeze of lime
- 1 serrano pepper, thinly sliced
- salt & pepper
- yellow mustard
- 4-5 hot dog buns
- optional: ketchup on the side
- optional: 1 serrano pepper, thinly sliced
- In a small bowl, mix together the chopped red onion and sliced tomatoes. Add a squeeze of lime, salt and pepper. Stir and set aside.
- Preheat your grill or grill pan. In another small bowl, mix the marinade ingredients together (olive oil, balsamic, mustard, salt & pepper), and brush onto the portobello slices until they’re coated.
- (Note: If you’re making the macaroni salad, make it now and grill your mushrooms last).
- Grill mushroom strips on each side until grill marks form and mushrooms are tender and juicy (about 3-4 minutes per side). Place 2 mushroom slices into each hot dog bun. Top liberally with onion & tomatoes, some serrano slices, and a swirl of mustard.
- ½ cup walnuts
- 3-4 tablespoons brown sugar
- 1 teaspoon cinnamon
- tiny pinch of salt
- 2 tablespoons cold butter (I use vegan earth balance)
- a few teaspoons flour*, if necessary for the crumble
- 4-6 peaches
- ice cream (I used coconut, use what you like)
- Make the crumble by crushing the walnuts together with the brown sugar, cinnamon and salt. I did this in a plastic bag using a wooden kitchen mallet, a rolling pin would also work. Add the butter and, using your hands, crumble it into the mix until just combined. If it’s too moist and not crumbly, add a bit of flour.
- Slice your peaches and grill for a few minutes on each side.
- Serve the peaches with some of the crumble and a scoop if ice cream.
Like us, you are probably looking for a tasty way to utilize the mustard greens (or other hearty greens) abounding on our shelves or in your garden these days. This Weekly Recipe showcases the late winter/early spring vegetable in a tofu curry featuring all of our favorite spices. This recipe for Tofu Curry with Mustard Greens is one of many soulful dishes in the James Beard award-winning eco-chef and food activist Bryant Terry‘s cookbook Afro Vegan.
Terry is a vegan chef dedicated to making “flavorful, plant-strong, vegetable-forward food” popular. In an interview with Flavorwire, where we found this recipe, Terry said, “most people are driven by flavor, and I wanted to show them that we can have food that’s healthful and beautifully presented. That’s really in line with my ethics and the ethics around people eating.” From the spices to the tofu – in.gredients has everything you need to make this tasty vegan feast at home.
- 14 to 16 ounces extra-firm tofu, cut into 1⁄2-inch cubes
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- 3⁄4 teaspoon fine sea salt
- 1⁄4 teaspoon mustard seeds
- 1 cup finely diced white onion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 1⁄2 teaspoons ground turmeric
- 1⁄2 teaspoon cumin seeds, toasted and ground
- 6 cardamom pods, toasted, seeds removed and ground
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon freshly ground black pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon ground ginger
- 1 (14-ounce) can chopped tomatoes with juices
- 1 heaping tablespoon chunky peanut butter
- 1 jalapeño chile, seeded and minced
- 3 cups vegetable stock, homemade (page 42) or store-bought
- 12 ounces mustard greens (or green of your choice), stemmed and cut into bite-size pieces
- 2 bay leaves
- 2 tablespoons chopped cilantro
- Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
- Put the tofu in a bowl, drizzle with 2 teaspoons of the oil, and sprinkle with 1/4 teaspoon of the salt. Gently toss the tofu with clean hands until evenly coated. Transfer to the lined baking sheet, spreading the tofu in a single layer. Bake, turning once after 15 minutes, for 30 minutes, until firm.
- Meanwhile, warm the remaining 3 tablespoons of oil in a large sauté pan over medium heat.
- Add the mustard seeds and cook, shaking the pan occasionally, until they pop, 2 to 3 minutes.
- Add the onion and the remaining 1/2 teaspoon salt, and sauté until soft, 5 to 7 minutes.
- Add the garlic, fresh ginger, turmeric, cumin, cardamom, chili powder, black pepper, garlic powder, and ground ginger and sauté until fragrant, about 2 minutes.
- Add the tomatoes, peanut butter, and jalapeño and stir until well combined.
- Stir in the stock, mustard greens, and bay leaves and bring to a simmer. Decrease the heat to medium-low, partially cover, and simmer, stirring occasionally, for 20 minutes.
- Gently stir in the tofu and cook for 10 minutes. Remove the bay leaves. Taste and season with more salt and black pepper if desired. Serve garnished with the cilantro.
As April rolls in, spring is coming to an end and it’s time to take advantage of the last month or so of spring veggies before early summer. With a few new additions to our produce section, there is plenty to keep you busy in the kitchen. If you are looking for another hearty snack, consider sharing an artichoke or two with friends and family, or preparing the hearts as a tasty addition to your favorite salad.
We know this little veggie can be daunting to prepare, but have no fear, for we have advice from one of Austin’s top bloggers, Elizabeth Van Huffel, who has made the process simple and easy with photos and instructions to lead you on your way. Elizabeth’s blog, Local Savour, strives to incorporate 80 – 100 % of her ingredients locally and is a great resource for seasonal creations. If you are already familiar with the art of artichoke preparation, we’ve gone ahead and listed Elizabeth’s favorite recipe below. Happy Eating!
in.structions for cooking artichoke:
Cut off the stem of the artichoke until there is about ¼ an inch left. Rinse and place in a double boiler, cooking about 20 minutes or until the base of the stem is fork-tender. If you do not have a double boiler handy, immerse your artichokes in a pot of water, making sure to cover the artichokes completely and boil using the same method above. Once fully cooked and tender, remove excess water and serve with salted garlic butter.
in.structions for salted garlic butter:
3 tbsp of unsalted butter
½ tsp of sea salt
⅛ tsp of garlic powder or mashed fresh garlic