Baby Bok Choy + Tofu Stir-Fry

Back in my early days as a vegetarian, my mom and I would sometimes make a stir-fry together. It usually involved broccoli and always incorporated those classic stir-fry flavors of soy sauce, sesame oil, garlic, and ginger– along with a little homemade apricot jam for that extra somethin’ somethin’. Though my universe of vegetable-centric cuisine has expanded significantly since then, I still find comfort in a good stir-fry.

1to 1½ tbsp coconut oil, divided
1 tsp nutritional yeast
¼ tsp garlic powder
1 package firm tofu
3-4 garlic cloves, minced
1 tbsp minced fresh ginger
Pinch of red pepper flakes
1 bunch (about 8) baby bok choy (pak choi), washed well, rough very bottom edges sliced off
¼ to ½ cup vegetable broth or water
1 Tb + a few splashes of tamari
1 tsp toasted sesame seed oil
¼ cup cashews

rice, quinoa, or noodles for serving (optional)
sriracha for serving (optional)

Pat tofu with a couple paper towels. Cut into 1” cubes, then pat again to soak up extra moisture.
Mix nutritional yeast and garlic powder in a small dish.
Heat ½ Tb of coconut oil in a large wok or skillet over medium high heat. Add tofu cubes, sprinkle with nutritional yeast-garlic powder mixture, and stir gently to distribute seasonings. Then let cook– without touching, so it can crisp up– for about 5 minutes. Turn down the heat (just for your own safety), carefully flip over the tofu, and splash with some tamari. Turn heat back up, and cook (without touching) for about 5 more minutes. Turn off burner and transfer tofu to another dish. Let the pan cool a little bit, then give it a gentle wipe with a paper towel to remove any blackened bits.
Cook garlic, ginger, and red pepper flakes in remaining ½ (or more) Tb of coconut oil over medium heat for 2-3 minutes, stirring frequently.
Stir in baby bok choy. Add broth or water, turn heat to medium high, and cook, covered, for 2 to 3 minutes. Remove lid, add 1 Tb tamari and let cook for about another minute. Lower heat, stir in prepared tofu, cashews, and sesame oil. Cook for a minute or two, warming up the tofu and allowing all the flavors to meld. Serve with grain of choice and sriracha, if desired.

Yield: 3-4 servings

Lentil & Spinach Soup

Recently in New York we experienced some really beautiful, warm(!) weather. I opened my windows, walked through the park, indulged in tulips and basil and ice cream (Steve’s Dark Chocolate Salty Caramel— OMG). Now, of course, it is cold again, as it no doubt will be for many more days to come. So while just last week I was craving salads and smoothies, now I want hot food– by the bowlful. This is the lentil soup I make over and over again, not terribly complex yet still full of flavor and so, so nourishing.
*Update: I’ve started soaking my lentils, which makes them far more easily digestible. It also reduces the cooking time. After rinsing and sorting, place lentils in a bowl and cover with a few inches of recently boiled water, plus 2 tbsp of apple cider vinegar (or other acid). Let soak for several hours or overnight, then drain and rinse before proceeding with recipe.

2 tbsp olive oil, plus more for drizzling
2 medium carrots OR 2 handfuls of baby carrots, chopped
1 not too big yellow onion, chopped
2 cloves garlic, minced
1 cup chopped tomatoes, fresh or canned
1¼ cups green or brown lentils, rinsed and sorted
6 cups liquid (I use water + 1½ veg bouillon squares or 3 cups water + 3 cups veg broth)
1 tsp ground cumin
1½ cups diced new potatoes, unpeeled (I like them unpeeled and kind of chunky, about ¾” dice)
10 oz spinach, either fresh or frozen (if frozen then slightly thawed)
juice from ½ lemon
salt and black pepper to taste

In a large soup pot, heat olive oil over medium heat. Add carrots, onion, and garlic, and cook for about 8-10 minutes, stirring frequently and turning down heat as needed.
Add tomatoes and cook for about 5 minutes more.
Add lentils, liquid, cumin, and a couple dashes of salt and pepper. Turn up heat and bring to a boil. Then cover, lower heat, and simmer, stirring every once in a while, until lentils are close to–but not quite– done. This will take about 15 minutes for lentils that have been soaked beforehand and 20-25 minutes for non-soaked lentils.
Add potatoes, turn up heat slightly, and cook, covered, for another 15 minutes or until potatoes can easily be pierced with a fork.
When soup is just about done, stir in spinach and lemon juice. Cook for a few minutes more. Check for seasonings. Serve with a little drizzle of olive oil. Also great with a splash of Tabasco.

Yield: About 6 servings

Soba Noodles with Butternut Squash, Kale, & Pine Nuts

I love the way the flavors in this dish work together: there’s a little smokiness, a little sweetness, and a little tang– all in a warming, earthy tangle. I chose butternut squash because that’s what I had on hand, but I’m sure other types of winter squash would be equally delicious. I followed Isa Chandra Moskowitz’s recipe for roasting the squash and it turned out perfectly.
*To toast the pine nuts, heat in a dry skillet over medium heat for a couple of minutes, watching closely, just until lightly browned and fragrant.
*If you don’t have a steamer you could try one of these methods for steaming the kale, or even the microwave. Whatever works!

1 cup roasted butternut squash cubes (I used 1 small butternut)
1 smallish bunch of kale, rough stems removed, chopped
1 package of soba noodles
¼ cup toasted pine nuts

For the dressing, whisk together:
2 tbsp tamari (or soy sauce)
2 tbsp rice wine vinegar
1 tbsp toasted sesame oil
Pinch of red pepper flakes (optional)

Cook soba according to package directions.
Meanwhile, steam kale with a tiny dash of salt in a metal steamer with lid over medium-high heat, for 4-5 minutes. This may have to be done in batches.
Toss soba with kale and dressing, and sprinkle with pine nuts. Taste and see if you want to add a little more tamari or other dressing ingredients.

Yield: About 3 servings

Lentil Salad with Dill & Almonds

A yummy fall salad, perfect for a packed lunch or as part of a bigger spread. The combination of dill and roasted almonds is inspired by the Whole Earth Salad from the Hungry Hollow Co-Op in Chestnut Ridge, NY. It’s a delicious creation featuring baked tofu and cabbage, simultaneously light and satisfying. This lentil salad, too, is herbaceous and earthy and full of crunch, with plenty of tanginess via fresh lemon juice and sherry vinegar. It tastes best after a good sit in the fridge, ideally over night. Add a bit of red onion if you like; I didn’t find it necessary, but then again I’m not that crazy about raw onion in general. Some quinoa would also be awesome here.

1 cup French lentils, rinsed and sorted
Juice from 1-2 lemons
1/4+ tsp salt
black pepper
1 smallish beet, grated
1/2 carrot, grated or cut in thin strips (I used a vegetable peeler)
1/3 cup roasted almonds, chopped
5 tbsp grapeseed oil
2 tsp sherry vinegar
1 tsp dijon mustard
1/2-1 tsp agave
2 heaping tbsp fresh dill, chopped
bit of red onion, chopped (optional)

LENTILS

Cook lentils in 2 cups of water over high heat. Bring to a boil, then reduce heat and simmer for 30-40 minutes until cooked but still firm, stirring occasionally and adding more water to cover as necessary. Drain.
While lentils are still warm, stir in 1/4 tsp salt, juice from half a lemon, and a couple grinds of black pepper. Let cool.
Mix the oil, vinegar, dijon, agave, juice from the other lemon half, and a little salt and pepper by shaking in a closed jar or using one of those nifty salad dressing mixers. Taste and add more lemon juice if desired.
Stir dressing, veggies, almonds, and dill into the lentils. Taste for seasonings. Let sit for at least half an hour before serving.

Yield: 3.5 cups

Red Beans & Rice

Here is my recipe for weeknight (read: pantry-friendly!) red beans and rice. The thyme and the smokiness are essential flavors, though most of the ingredient list is actually pretty flexible: jarred roasted red peppers can be used in place of fresh, a bit of ground chipotle can be used in lieu of the liquid smoke, less tomatoes can be used for less saucy beans. Complete this dish with some garlicky braised collards or other greens, or serve with a nice big ol’ salad.

1 cup rice (I love brown basmati here)
bit of vegetable bouillon or pinch of salt (optional)
1 small onion, chopped
2 cloves garlic, minced
1 small frying or bell pepper (any color), or ¼ cup roasted red pepper, chopped
1½ tsp dried thyme
1/2 to 1 15-oz can fire-roasted chopped tomatoes
1 15-oz can red beans, drained and rinsed
1/8 tsp ground cayenne
drizzle or two of olive oil
couple splashes of liquid smoke

Cook rice your preferred method, with a bit of bouillon or pinch of salt if desired. Brown rice typically takes around 40 to 50 minutes.
Meanwhile, cook onion in olive oil over medium heat until slightly softened, about 4 minutes.
Add garlic, chopped pepper, and thyme (and more oil if necessary). Cook for another 4 minutes or so.
Add tomatoes and cayenne, turn up heat, let bubble a couple minutes.
Turn down heat, add beans and liquid smoke, and simmer for a few minutes. Check for seasonings. Add beans to rice and serve with your favorite hot sauce.