Characteristic: vegan

Lentils and rice are a lovely combination and celery root (celeriac) adds another layer of earthy sweetness. A dash of your favorite vinegar at the end will balance things out if it's too sweet. I've used the tiny black caviar lentils in this version but small French Green lentils work perfectly as well.   Variations You can certainly substitute potatoes, sweet potatoes, or even parsnips for the celery root. In place of the black lentils, you can use small French green lentils or any small lentil that holds its shape when cooked Other delicious rice choices include arborio rice or brown rice. Veggie bouillon or NoBull scratch starter--the mushroom flavor is particularly good in this dish, are great substitutions for the water or broth. ... Read more »

Whether you add the chorizo (or other sausage or meat) or not, this long-cooked deeply flavored sauce-y stew is fantastic. You can also decrease the cooking time and still get good results.   Variations Can serve on top of rice, boiled potatoes, mashed potatoes and turnips, or as is, with a salad. Can substitute or add other meats such as ground turkey or chicken seasoned with smoked paprika (pimenton), chili powder, or any hot pepper If desired, water, veggie or chicken broth all make a great substitute for the chickpea cooking liquid. ... Read more »

If you see this cute, golden acorn-type squash, buy it! It's called Gill's Golden Pippin and is incredibly flavorful--much more so than most acorn types. The skin is very hard and brittle so I just crack it in half and scoop out seeds and roast. And it's fun to serve, in it's little boat-like shell.   You can enjoy them as is or serve them filled with anything from been or beef chili to cooked grains or even other cooked vegetables.  ... Read more »

This is a fairly quick, flavorful simplified version of a Thai curry paste. You may have everything in your pantry already. I try to keep Makrut lime leaves in the freezer (I stock up if I see them in the store) but you can substitute a little lime and lemon zest for those, here. If you have galangal by all means use it instead of the ginger or use a combination.   The paste keeps in the fridge for up to 2 weeks and adds so much flavor to a quick curry. Use whatever vegetables you'd like and substitute chicken for the tofu, if desired.  ... Read more »

When you have a flavorful pesto or sauce on hand or have a few minutes to make one, it can turn most anything into a delicious dish. This is the pumpkin seed and cilantro/parsley pesto thinned down with plain yogurt, over blanched/boiled (an underrated cooking technique!) or roasted cauliflower, garnished with more toasted pumpkin seeds.   Variations Many different base vegetables can be used such as broccoli, roasted winter squash, cabbage, potatoes, sweet potatoes, etc. Roast the cauliflower instead of boiling if you'd like.   ... Read more »

This is hearty, savory and very adaptable. This dish materialized thanks to already cooked farro and a variety of vegetables in need of using up, including cauliflower leaves. If your grains are already cooked this comes together quite quickly. I had some homemade harissa on hand which elevated it further. I topped this particular version with meatballs.   Variations Make this your own with whatever grain you'd like--spelt, barley, rye, wheat berries and different spices. Vegetables like collard greens and kale are great to use in place of or with the cauliflower leaves and spices. ... Read more »

This never fails to be devoured. It's like candy! And don't skimp on the salt.... Read more »

Red beans and rice is a traditional Louisiana area Creole dish, often seasoned with ham bones or other pork products but very delicious without as well. It's a richly flavored dish either way and makes the most superb leftovers.   You can use already cooked beans or beans that have just been soaked (either the quick method of pouring boiling water over dry beans and letting sit for an hour or two or the 8-hour version). The version below uses soaked, but not cooked beans but just decrease the cooking time if you're using already cooked beans and use some of the bean cooking liquid in your preparation.   Add some salt pork, bacon or ham bones or hock if you'd like. Add the salt pork or bacon to the onions etc. when sautéeing. If using a bones or a hock add when you add the liquid. ... Read more »

You'll get tender, flavorful collards greens in about 15 minutes with this simple method. By all means add a little pork, in one form or another, if you'd like.... Read more »

In late summer I often roast and process peppers of various kinds together with a few tomatillos into a flavorful sauce. I thinned out this sauce to make a dressing for this template of a salad. Feel free to use a typical vinaigrette instead and feel free to change up the beans, vegetables, to suit your needs. You could by all means add bacon too!... Read more »

[caption id="attachment_14077" align="aligncenter" width="628"] Served with meatballs loaded with cilantro and dill and dill aioli.[/caption] This feels like an elegant dish thanks to the lemon and dill but is very simple and suitable to a variety of vegetables. Any combination of sweet and hot peppers would be good.   Variation You could add diced summer squash, or greens beans, or fava beans, or peas or fennel Instead of water, you can liven up the dish by using vegetable broth or veggie bouillon. ... Read more »

In late summer, early fall when peppers of all kinds are abundant I make a sauce like this when I have a few minutes to spare. I usually don't have a specific plan for using it but it never lasts long. It makes a great (fairly spicy) dip but also a wonderful base for a salad dressing or topping for roasted vegetables or meats or is delicious stirred into eggs or beans or even spread on a sandwich.   This is quite similar to this tomatillo-based salsa, however the high percentage of Anaheim (Poblano would work too) peppers here gives it a richer flavor.  You can vary the ratio of peppers to tomatillos to suite your taste and/or what you have on hand. It's a very flexible sauce that is a good template for most any pepper, sweet or hot.... Read more »

Most any greens are delicious simply sautéed with garlic and finished with a little lemon juice. Sweet potato greens are no exception! The lemon balances their sweet earthiness nicely.   Variations You can use other greens such as swiss chard, kale, mustard greens, etc. ... Read more »

This is a quick, delicious side dish for which you can use most any tender, leafy green. For this version I used 1/2 tomato sauce 1/2 water as I had a little tomato sauce left over. It certainly added flavor but you can just use water or broth or any combination of liquid you like. [caption id="attachment_14030" align="aligncenter" width="624"] Sweet potato leaf couscous with salmon seasoned with salty, pulverized, dried tomato skins (leftover from canning sauce)[/caption]   Variations Can use other soft and tender leafy greens such as collard or mustard greens, kale, spinach, swiss chard ... Read more »

If you have a few minutes, toast whole cumin and coriander seeds in a dry skillet for about 90 seconds until toasty and pulverize in a mortar.   Variations You can substitute spinach or mustard greens here if you don't have sweet potato greens. Feel free to add some hot chilies, fresh or dried. ... Read more »

This sauce came about in a typical cook-with-what-you-have moment. I was racking my brain for what to make for dinner. I had half a can of coconut milk, lots of herbs and some fresh ramen noodles. You could use spaghetti or soba noodles instead of ramen noodles. Cooked chicken would be a delicious addition.... Read more »

This takes 5 minutes to pull together and is so delicious. It's my son's second favorite salad, after Caesar salad. It's similar, but much simpler, to this one. It's bright, spicy from the ginger and garlic, crunchy and fresh.  ... Read more »

Don't skip the capers. They really elevate this fennel-rich ragout that's delicious with pasta or braised meats or just good crusty bread or an egg.... Read more »

This is an iconic Catalan dish, enjoyed anytime from breakfast to a late night snack. I make it practically daily during tomato season. It's messy and fun, to make and eat!  ... Read more »

This is crunchy and bright and fragrant with herbs. Simplify with fewer herbs, add tofu or chicken or shrimp or cooked for more heft. If you don't have komatsuna you can substitute young bok choi, tatsoi or young mustard greens. You can substitute cashews or even toasted almonds or sunflower seeds for the peanuts--some crunch really balances out the salad. ... Read more »