Characteristic: gluten free
Baked or Pan Fried Tofu
Because I'm usually rushing I tend to pan fry quickly marinated, firm tofu. Whether you pan fry or bake, here are lots of recipes using tofu. Baking tofu is a great way to prep it ahead of time. It can be stored in the fridge and added to salads, wraps, stir-fries, noodle dishes or wherever you can think to use it.
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Collard Green Wraps
Blanched collard green leaves, like chard, make excellent wraps. Collards are sturdier than chard and are well suited to fill and roll around most any savory filling. Make a couple for lunch as they're easy to make ahead and pack or serve them as appetizers, cut in half or several each for dinner.
And they're more flexible than burritos since they're delicious cold. By all means blanch more leaves at once and store them, covered, in the fridge for up to 5 days.
[caption id="attachment_19726" align="aligncenter" width="620"] This version is filled with marinated, sauteed tofu, roasted cauliflower, broccoli and peanut sauce.[/caption]... Read more »
Roasted Tomato Sauce (for any kind/combo of tomatoes)
This has become my method for making tomato sauce to freeze and I do it once a week or so while tomatoes are plentiful. It's very low effort and can accommodate any kind of tomato and actually works well with a combination of sauce types and slicers and even cherry tomatoes. You can do small or large batches, just save the large batches for cooler days since your oven will be one for quite a while. There's no peeling or seeding or milling involved!
If you love tomato sauce you might buy a hotel pan (see above) to do this in. They are very affordable. I typically use a 4" one but a 6" will hold even more.
I freeze the sauce in zip loc bags to maximize space in my freezer but you can use pint or quart plastic or glass containers if you prefer.... Read more »
Corn, Cucumber Salad with Lime and Cilantro
It's hard to beet fresh corn, especially dressed with lime juice to balance the corn's sweetness and tossed with cucumbers, cilantro and maybe a little tomato.... Read more »
Baked Kale Chips
Kale chips are a fun and easy snack to make. This recipe uses a lower baking temperature to make sure the kale chips get crispy but don’t burn. I used dinosaur or lacinato kale in the photos above, but use any variety you like.
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Tomato Rice
This is a version of Tamatar Biryani, tomato rice made in many parts of India but particularly famous in South India. I use more tomatoes and therefor less water than is typical to make it really tomato-y. And I go heavy on the ginger and garlic but by all means reduce those for a milder dish.... Read more »
Corn Tomato Chowder
This is lighter version of a classic corn chowder and uses tomatoes for a portion of the broth and is delicious. If you substitute smoked paprika for the bacon it's vegan. Be sure to cook the potatoes until almost tender before adding the tomatoes since the acidity in the tomatoes will prevent them from cooking properly.... Read more »
Marinated Tofu Lettuce Wraps with Peanut Sauce
This marinated and baked tofu is a great way to prep tofu ahead of time. It can be stored in the fridge and added to salads, wraps, stir-fries, noodle dishes or wherever you can think to use it.
Serves 3-4
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Grated Vegetable Sauté with Peanut Sauce
This is a simplified version of this and can be adapted to suit your needs. I often make more peanut/tahini sauce than I need for a specific dish and then use leftover sauce on these quickly sautéed vegetables. This recipe makes a lot of sauce so feel free to halve it if you want. It stores well for 5 days, covered, in the fridge.
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Vermicelli Noodle Bowl with Kimchi and Tofu
This bowl uses bean thread noodles aka mung bean, cellophane, glass or vermicelli noodles made with mung bean starch, as its foundation. The sauce is a light one that you'll also use to marinate the tofu.... Read more »
Orach with Rice and Lemon
Orach is a beautiful green that can be used much like spinach. In this quick dish it steams on top of rice and turns it a gorgeous pink.
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Spigarello with Tomatoes, Capers and Balsamic Vinegar
Spigarello is native to southern Italy and while in the broccoli family tastes and behaves a little more like Tuscan kale. It's delicious in any case and you can use most of the tender stems.... Read more »
Curried Rice Noodle Stir-fry with Zucchini, Carrot and Bell Pepper
These aren’t “saucy” noodles, but they’re quite flavorful. This recipe can act as a template for whatever vegetables you have. Cabbage, mushrooms, broccoli, cauliflower, green beans or snap peas would all be delicious. You can also add in additional protein like tofu, chicken or shrimp.
Serves 3-4
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Celtuce and Chard Stem Sauté with Lime and Chili
As is so often the case, constraints are the mother of creativity. I had a bunch of chard stems and two wilting stems of celtuce. Quickly sautéed and finished with chili oil and lime juice they turned into a delicious and gorgeous side dish.... Read more »
Quick Braised Greens with Chili Crisp
Any leafy green can be quickly sautéed/braised and dressed with the ever-more-popular spicy chili crisp condiment.... Read more »
Lentil, Rice, Cucumber Salad with Chicken and Lime Fish Sauce Dressing
I had leftover lentils and rice to use up from a photo shoot of one-bowl meals. It's a bit of work to cook both of these just for this meal but it might just be worth it! I always suggest cooking more beans and grains than you ever need for a given recipe so if you get in the habit of cooking a pot or two at the beginning of the week, a dish like this can come together on a weeknight.... Read more »
Chickpea and Pickled Vegetable Salad
This is fantastic salad for a warm summer night. It's also an excellent use of these quick-pickled vegetables. It's robust and begging for variations. In this version I had some caulilini that needed using so I quickly steamed it and added it.
This salad holds up well so is suited for picnics and potluck and lunches throughout the week.... Read more »
Vermicelli Noodle Stir-fry Salad
This is similar to this Salad-Roll Salad but it's quicker and even more versatile. Here bean thread noodles are combined with quickly stir-fried vegetables (and meat if you like), fresh herbs and a bright fish sauce, lime dressing. You can change the ratio of noodles to vegetables/herbs to suit your likes and needs.
[caption id="attachment_20643" align="aligncenter" width="660"] And a fully loaded version with lots of toppings.[/caption]
Bean thread noodles aka mung bean, cellophane, glass or vermicelli noodles are made with mung bean starch. They are a popular noodle in Chinese cuisine. They're quick to prepare and can be used in salads, stir-frys and soups.
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Tempeh Tacos with Cabbage Kale Slaw
A note on tempeh: it's known to have a bitter flavor and boiling has been found to reduce that. Simply add a couple inches of water to the skillet you will cook the tempeh in and bring it to a boil over medium heat. Add the block of tempeh and cook for 12 minutes, flipping halfway through. Remove the tempeh and pat dry before cooking as desired. You certainly don't have to do this, but if you've found the taste of tempeh off-putting before, try this and see if you notice a difference.
Serves 2-3
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Lentil Bowl with Turmeric Tofu/Cauliflower and Raita
This employs some of my favorite spices and elements of Indian cooking. It's a beautiful, light and delicious combination of green lentils, tangy raita, crunchy peanuts and spicy, fragrant tofu or cauliflower.
Make it with either tofu or cauliflower or any vegetable you'd like.
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