Characteristic: vegan

While I have several similar dishes on this site (Sesame Peanut Noodles with Peas and Noodles with Ginger Scallion Sauce, Tofu and Mint for example), this combination really works well AND is a good template--different noodles, different sauce, different veg. To make this sauce I add peanut butter and water to some of the marinade for the tofu. It streamlines things a bit and gives the dish variety without too extra much effort.  ... Read more »

Acorn squash lends itself to baking and stuffing. Its thick skin is impossible to peel raw and therefore keeps its shape nicely when stuffed. The filling is very flexible, as the squash and filling are cooked separately and just combined for a final trip to the oven. You want the filling to be well-seasoned and flavorful, so taste it before you fill and adjust as needed.   This template isn't too time consuming and can come together for a weeknight meal. In addition to Acorn Squash, Sweet Dumpling or Jester or any small-medium squash with a nice cavity and enough flesh to make a sturdy shell will work well.   Here's a black bean and chili stuffed version for a different flavor profile.... Read more »

This is a wonderful template for vegetables you can grate or thinly slice. Make sure your dressing has enough acidity to balance the sweet vegetables and seeds. This is very similar to this carrot and radish slaw.  ... Read more »

Delicata squash, the small, oblong, striped squash is quick to prepare as it doesn't need peeling and when sliced into half-rounds, roasts in 15 minutes in a hot oven. It can be dressed with many different sauces such as this spicy yogurt sauce with cilantro and toasted pumpkin seeds, possibly my favorite method.   You can cut the slices thinner for quicker roasting and a different texture.... Read more »

This simple, simple salad is bright and delicious. The lemon cuts fennel's licorice flavor a bit. This is a lovely side/salad to meats, beans or grains.... Read more »

There are dishes that are quick to prepare, there are those that take a long time and then there is the occasional one that tastes like it took a long time to make but was actually pretty quick. This falls in the latter category. It’s doable on a weeknight if you have the ingredients (more or less) on hand. Yes, the list of ingredients is long but most of them are spices and the dish comes together quite quickly once you've chopped everything.   Here’s a tutorial for “butchering” winter squash.  ... Read more »

Grating beets (on a box grater or in a food processor) is a simple though slightly messy way to get beets on your plate in short order. A fairly quick sauté with a little olive oil and salt and you have a lovely side dish. You can fancify with fresh herbs, yogurt, or add to other vegetables. ... Read more »

Fragrant, light yet complex, this Indian dish is beloved far and wide and varies from cook to cook. Scale it up or down or vary the ratios as needed. Just be sure to use plenty of garlic and ginger.... Read more »

Whole grains (rye, barley, farro, spelt, wheat, etc. ) take about an hour to cook (if not soaked ahead of time) but the are versatile, flavorful, and nutritious, not to mention a very affordable staple. 2 cups of dry whole grains will yield about 4 1/2 cups cooked grains that can be used in salads, soups or for breakfast with fruit, nuts and a little honey.   In this recipe you steam the vegetables with the already cooked grains.  ... Read more »

This is a bright, hearty salad with plenty of crunch. It keeps well, making it a good lunch-box or potluck candidate.   Whole grains like this take a while to cook, about an hour if you haven’t soaked them (which I often forget to do). But they keep well, so cook a big pot at the beginning of the week and use it in a variety of ways.... Read more »

Beet greens are tender and so simple to cook. They're good mixed with the beets themselves, added to soups, stir-fries or frittatas or enjoyed as a side just like this.   They last much less long than the beets themselves so cut them off, just an inch or so above the roots and store them separately in a plastic bag and cook sooner rather than later.... Read more »

The cumin, red wine vinegar and mint play very nicely with the roasted eggplant for a superb salad.... Read more »

I like to cook a whole bunch of beets at once so that I have them ready to add to salads, sandwiches, or to make this quick spiced dish. Serve with or without the yogurt. Scale this up are down as needed.... Read more »

This is savory, complex and delicious and uses Thai red curry paste to create a lot of flavor quickly. You can serve it over potatoes instead of rice.   Variation Green beans would be a wonderful addition here. Add them at the same time you add the tomato sauce and coconut milk. If you don't have time to make tomato sauce and have fresh tomatoes, add fresh, chopped tomatoes to the curry paste after you've fried it for a few minutes and let reduce a bit before adding the eggplant and remainder of the coconut milk. Use green curry paste if you don't have red  ... Read more »

This idea came from a very cool woman who owns a very cool "junk" store on the Oregon Coast. She told me she didn't like beets until she started preparing them like this! Thank you, Lexie! They are indeed delicious.   I don't peel them and I don't worry too much about a little variation in thickness. The thin ones get really crisp and the slightly thicker ones have a bit more chew but by all means be uniform if you'd like. ... Read more »

These are quick to make and addictive! They are a variation of Szechuan green beans you might find in a Chinese Restaurant in the U.S. By all means add a teaspoon or more of spicy chili crisp instead of the chili flakes if you have it on hand.... Read more »

This is a quick method  to dress up or vary simple roasted potatoes. Vary the spices to suit your taste and pantry. Scale this up or down as needed and increase the ratio of spice to potato for a more strongly flavored version.   Preheating your sheet pan will cook the potatoes more quickly and help them get crispy.... Read more »

This the simplest of salads. The crunch from toasted walnuts, hazelnuts, almonds, toasted sunflower, pumpkin seeds or some crispy bread crumbs, is what makes it so good.... Read more »

This is how I cook asparagus when it first shows up in the spring and throughout its season when I'm short on time. It's delicious and so simple and quick. I don't bother with dunking the cooked spears in ice-water to stop the cooking and set the color but feel free to do so if you want.   And I'm going to make my pitch for thick asparagus spears, again. They are  no less tender than thin ones--you just have to snap the ends off where they naturally break to remove any tough parts--and you get a proper mouthful of their wonderful sweetness. Bunches of asparagus often have varying sizes, as you can see above, and you can cook them all perfectly, with this method.... Read more »

My CSA includes lots of radish seedlings (micro-greens) early in the season and they add so much flavor and a little bite to salads, soups, eggs, you name it. . . .This is really just a template for combining crunchy vegetables, cooked beans, plenty of toasted seeds and herbs with a basic vinaigrette or your favorite dressing. Quantities and ratios are totally up to you. Make as little or as much as you need. It keeps well though the seeds lose some of their crunch.   Variations: Substitute some fresh mint, cilantro or parsley for the radish seedlings. You can use many different types of beans, such as black, pinto, kidney, and chickpeas ... Read more »