Walnut Nori Rolls

Nori rolls are a great addition to summer picnics. These, made with a flavorful walnut paste, are delicious served plain, but are also excellent with a Tamari dipping sauce spiced with a dab of wasabi paste and some pickled ginger on the side. They are best eaten within a few hours of assembling as the nori wrapper becomes soft and chewy over time. Though some people I know like that part the best! This recipe was inspired by the amazing Walnut Nori Rolls at my favorite restaurant in Vancouver, BC—Eternal Abundance Café.

yield: 8 rolls  |  prep time: 15 minutes | assembly time: 35 minutes | resting time: 2 hours (optional)

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ingredients

Walnut Paste:

• ½ cup walnuts

• ¼ cup pecans

• 3 tablespoons sesame seeds

• 3 tablespoons sunflower seeds

• ½ cup diced red bell pepper

• 1 stalk celery, diced

• 1 small carrot, diced

• 2 tablespoons nutritional yeast

• 1 ½ tablespoons mellow white miso

• 1/2 teaspoon smoked paprika

• ¼ cup parsley or mint

Roll Fillings:

• 8 nori sheets

• 1 cup mixed sliced raw vegetables

• (carrots, peppers, cucumber, avocado, etc.)

• Sprouts, such as alfalfa or broccoli

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directions

1. For the Walnut Paste: In a medium bowl combine the walnuts, pecans, sesame seeds, and sunflower seeds. Cover with filtered water and allow to soak at room temperature for about 2 hours to soften. Drain thoroughly. This step is optional but gives a smoother texture to the paste.

2. Transfer the nuts to a food processor and add the bell pepper, celery, carrot, nutritional yeast, miso, paprika and fresh herb. Blend thoroughly until the mixture becomes an even paste. Transfer to a bowl or refrigerate for up to 5 days in an airtight container.

3. Toast nori sheets before assembling. Hold each sheet separately about 4-5 inches away from the heat source of a stovetop burner, turning the sheet and toasting it evenly.

4. To assemble, place a bamboo sushi mat on your work surface with the stitched lines vertical in relation to the front edge of your work surface.

   (In other words, so you can roll it from bottom to top when making the roll).

5. Place a toasted nori sheet on the mat, shiny side down. Spread a thin layer of walnut past on the nori, covering the entire surface evenly, leaving a 1/4-inch strip at the top uncovered.

6. Arrange slices of cucumber in a line across the roll about 1/4 up. Arrange other vegetables on either side and sprouts on top. Do not over fill.

7. Using the mat, roll the nori around the filling, pulling tightly to make a neat roll with the far edge down when you finish rolling.

8. Transfer to a cutting surface and cut into slices with a sharp knife. Store in an airtight container, or better yet serve immediately.

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Miso Lemon Tofu with Spicy Cilantro Sauce

Lemon juice and zest give the tofu in this recipe a fresh lemony burst in flavor which is complimented by a touch of sweetness and a spicy cilantro sauce. The dish is simple to prepare, with steps that can be taken in advance or over the course of a couple of days if you only have 10 minutes to cook here and there. It’s excellent served piping hot or at room temperature as either an appetizer or main course.

yield: 6 servings  |  prep time: 20 minutes | cooking time: 15 minutes

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ingredients

• 1 pound firm or extra firm tofu

• 1/4 cup mellow white miso

• 1/4 cup fresh lemon juice

• 1 heaping teaspoon lemon zest

• 3 tablespoons maple syrup (split between tofu and sauce)

• 1/4 cup olive oil (split between tofu and sauce)

• Crushed red pepper flakes to taste

• 2 cloves garlic

• 1 bunch fresh cilantro, tough stems trimmed and discarded

• 2-3 tablespoons water

• Salt and pepper to taste

directions

1. Slice the tofu into 1-inch slices. Arrange on a clean kitchen towel and cover with half the towel then place a weighted board on top so the tofu drains for at least 20 minutes.

2. Combine the miso, lemon juice, lemon zest and 2 tablespoons maple syrup and a pinch of red pepper flakes in a medium mixing bowl.

3. Add the drained tofu and toss to coat with marinade. May be prepared up to 24 hours in advance if refrigerated.

4. In a blender, combine 3 tablespoons oil, garlic, cilantro, and water and remaining maple syrup. Blend.

5. Season to taste with salt, pepper and pepper flakes. This sauce can be prepared up to 3 days in advance, stored, covered, in the refrigerator.

6. When ready to cook, heat 1 tablespoon oil in a medium skillet until hot but not smoking. Add the tofu and cook, tossing often, until it is crispy and browned. Serve with sauce alongside.

Fig Scented Black Lentils

Black lentils are quick to cook and are lovely served warm or at room temperature with a gentle mix of seasonings to compliment their delicate flavor. Here fig scented balsamic vinegar reduction, high quality olive oil, tarragon and pine nuts combine perfectly to bring balance.

yield: 6 servings  |  prep time: 20 minutes | cooking time: 45 minutes

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ingredients

• 1 cup dried black lentils

• 1 small red onion, diced

• 1 tablespoon vegetable oil

• 1 bay leaf

• 3 tablespoons fig infused balsamic reduction

• 2-3 tablespoons high quality olive oil

• 1/4 cup minced fresh tarragon leaves

• 1/2 apple, cored and diced

• 1/4 cup diced red pepper

• 1 clove garlic minced

• Salt and pepper to taste

• Sliced fresh tomatoes

• Butter lettuce for garnish

• 1/4 cup toasted pine nuts

directions

1. Pick over the dried lentils to remove any rocks or debris. Rinse well and set aside.

2. Heat the vegetable oil in a 1-quart saucepan until hot, but not smoking. Add the onions and toss to coat with oil, then reduce heat and continue to cook, stirring often, until soft.

3. Add the lentils, bay leaf and enough water to cover by about an inch. Raise heat and simmer until tender but not mushy. If scum forms on top of the water, skim off and discard.

4. Drain cooked lentils and transfer to a mixing bowl. While still warm stir in the vinegar, olive oil, tarragon, apple, red pepper, garlic, salt and pepper.

5. Toss to mix and adjust seasonings. Serve on lettuce and garnish with tomato slices and pine nuts.

6. Best served warm. Or store covered in the refrigerator and bring to room temperature before serving.

Gluten Free Wild Mushroom Tart

When I was at cooking school in France in 1972 (yes, I’m that old!), I first encountered wild mushrooms—morel and chanterelle were most memorable. I returned to the US and to my dismay not even button mushrooms were available at many supermarkets. Things have changed! Now, all sorts of exotic and wild mushrooms are readily available—even at mainstream grocery stores. This tart was inspired by a selection I got at our local farmer’s market. I used a vegan, gluten free dough (though full gluten, whole butter crust works great too) and if you want a completely vegan tart, you can substitute potato flour for the egg.

yield: 6-8 servings  |  prep time: 45 minutes

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ingredients

• GF pastry dough (below)

• 1 1/4 pound fresh wild mushrooms

• 1 1/2 tablespoons olive oil

• 1 cup sliced shallots

• 1 tablespoon lemon juice

• 4 cloves garlic, peeled and sliced

• Pinch of nutmeg

• 1 1/2 teaspoon pink Himalayan salt

• 1/4 teaspoon black pepper

• 1/4 cup chopped chervil or parsley

• 2 eggs, beaten with 1 tablespoon water (or use 2-3 tablespoons potato flour )

• 1 tablespoon Grey Poupon mustard

• 1/2 cup grated vegan or cow’s milk mozzarella cheese

  GF pastry dough

• 1 cup GF flour mix

• Extra flour for dusting

• 1/2 teaspoon salt

• 4 tablespoons firm, cold vegan butter

• 4-5 tablespoons iced water

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A selection of wild mushrooms I found at the Boulder Farmer’s Market in mid August. The huge white lion’s mane in the upper left of this image added a rich chewy texture to the tart. That was complimented by chanterelles, the delicate yellow oyster, and the firm textured shiitakes. You can see that since they’d been refrigerated together in a brown paper bag for a few days before I got around to taking the photo and using them for the tart, bits had broken off of some of the more delicate mushrooms. But they were still super fresh, smelled sweet and tasted remarkable! Never use mushrooms that smell strongly or are beginning to get slimy.

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Slices of tart may be stored in the refrigerator in an airtight container for up to 5 days. To reheat, place on a baking sheet and warm in a 375 degree F. oven or toaster oven. When warmed through, flip upside down and turn heat to broil. Return the tart to the oven to crisp the bottom crust if desired. Slices may also be frozen individually for up to 2 months.

Chilled GF pastry dough, ready to roll.

directions

1. Prepare the pastry dough and chill for at least 2 hours.

2. Clean the mushrooms thoroughly with a soft brush and set them aside. If mushrooms are very dirty, brush, then rinse very quickly under cold water. Shake off extra water and place on the counter, spaced well apart, on a clean kitchen towel to dry completely. Once dry, trim and discard any tough parts, then slice the mushrooms.

3. Heat the oil in a large skillet over medium high heat until hot but not smoking. Add the shallots and toss to coat with oil. Reduce heat and cook, stirring frequently, until they begin to soften.

4. Add the mushrooms, again increasing the flame and tossing the mushrooms to coat with oil, before turning down the heat.

5. Add the garlic, lemon juice, nutmeg, salt, and pepper. Continue to cook, stirring often, until the mushrooms are very soft and most of the juice that is has disappeared.

6. Stir in the chervil. Taste and adjust the seasonings. Set aside in a bowl.

7. Roll the dough on a lightly floured countertop into a round that is approximately 1/4-inch thick. Transfer the dough to the tart pan (or use a pie plate). Trim extra dough from the top and pinch to fit the mold.

8. Chill the raw tart until firm, at least 20 minutes. Meanwhile, preheat the oven to 350 degrees F.

9. Pierce the bottom of the tart shell with with a fork. Line with parchment and weight down with dried beans. Bake on the bottom rack of the oven until the sides are very lightly browned. Remove the parchment and beans, then return the shell to bake for another 8 minutes, or until the bottom has just begun to color. Remove from the oven.

10. Brush the inside of the tart shell with mustard.

11. Mix the egg (or potato flour) into the mushroom mixture. Fill the tart shell and sprinkle cheese on top. Bake in the lower middle of the oven for about 30 minutes until the filling has firmed and cheese is melted.

12. Remove from oven and cool briefly before removing the tart mold and slicing. Serve warm.

    NOTE: GF dough can be difficult to work with, depending on what mix you use. It is gluten in wheat flour that gives traditional pastry dough it’s texture and makes it easy to roll. Don’t fret if your dough tears while you’re transferring it to the mold. Just patch and pinch the new edges together. Then proceed as directed. Nobody will know!

For the Pastry Dough

1. In a small mixing bowl, combine the GF flour with the salt.

2. Cut the “butter” into small pieces, dropping them into the four.

3. Working quickly and using your fingertips rub the flour and butter together until the mixture resembles dry oatmeal.

4. Gradually stir in the cold water, until it forms a ball. Dust with flour, wrap in parchment and chill for at least 2 hours. May be frozen for up to 3 months.

Spaghetti Squash with Pesto and Butter Beans

Often I’ll prep various foods on the weekend with no particular dish in mind, but more to simply “stock the pantry” so that later in the week I can put together dinner in a flash. This recipe is one such dish that built itself from what was on hand. Vegan Pesto Sauce (store bought or use recipe that follows), baked spaghetti squash, and marinated butter beans combine for a lovely and balanced main course.

yield: 4-6 servings  |  prep time: 15 minutes (with components ready, longer if preparing all items from scratch)

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ingredients

• 1 medium spaghetti squash cooked and shredded

• 1/2 orange bell pepper, shredded

• 1 tablespoon olive oil

• 1/3 cup vegan pesto (more to taste)

• 1 1/4 cups marinated butter beans (recipe below)

  To Cook Squash

• 1 scant tablespoon olive oil

• Salt and pepper to taste

  Marinade for Butter Beans

• 1 1/4 cup cooked butter beans

• 2 tablespoons lemon juice

• 1 1/2 tablespoons olive oil

• 1 1/2 teaspoons honey or agave

• Salt and pepper to taste

  Vegan Pesto (or use store bought)

• 2 cups fresh basil leaves

• 3-4 cloves garlic

• 1/2 cup pine nuts

• 1/4 cup mellow white miso

• 2 tablespoons nutritional yeast

• 1/4 cup olive oil

• 2 tablespoons lemon juice

• Salt and pepper to taste

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Spaghetti squash (pictured center) is often overlooked. Yet it is versatile and makes a great “pantry item” to keep on hand. It has a delicate flavor that can compliment many sauces and, when baked for about 30 minutes, retains a lovely slightly crunchy texture that can be substituted for any type of noodle or pasta. Though, of course it will taste different from “true spaghetti” it is not only a great gluten free substitute, it opens up horizons you might have ignored thinking only rice or wheat noodles will work in your favorite recipe.

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directions

To stock your pantry, prepare the vegan pesto (keeps up to 3 weeks refrigerated, 3 months if frozen), cook the squash (keeps 7 days refrigerated), and marinated butter beans (keep 5 days refrigerated) . Then, dinner is ready in 10 min!

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Have all ingredients ready. If you have not shredded the squash, do so and keep it aside.

1. In a small saucepan, warm the pesto briefly and in a separate pan warm the beans.

2. In a large skillet, heat the 1 tablespoon olive oil until hot but not smoking. Add the bell pepper and toss to coat with oil. Cook, tossing frequently, for about a minute or until it begins to soften.

3. Stir in the shredded spaghetti squash and toss for about a minute more to heat through. Season to taste with salt and pepper.

4. On individual or one large serving plate arrange an arc of the warmed pesto. Place the squash along side this and nestle beans nest to the squash. Serve immediately.

For the Pesto

1. Combine the basil, garlic, and nuts in a blender or food processor and puree until minced evenly. Add the miso and yeast and blend thoroughly.

2. With the motor running pour in the oil and lemon juice and blend completely. Taste and adjust seasonings with salt and pepper.

For the Squash

1. Heat oven to 350 F. Rinse the squash and cut it lengthwise, then scoop out and discard seeds.

2. Brush the inside of each half with a very light brushing of olive oil and sprinkle with salt and pepper.

3. Place cut side down on a parchment lined baking sheet. Pierce the skin of each half several times with a fork.

4. Bake for 30 minutes, then remove from oven. When cool enough to handle, using a fork scoop out the squash, separating it into “spaghetti.”

For the Butter Beans

1. Combine the beans with the lemon juice, olive oil, sweetener and salt and pepper. Allow to marinate for at least 30 minutes or up to several days, refrigerated.
   

Blackened Garlic Tofu with Sugar Snaps

This recipe is beautiful with a strong but subtle flavor and texture combination that is extraordinarily satisfying. It has a bit of prep, but all can be done well ahead of time, so when it comes time to cook the dish it’s quite easy. Blackened garlic’s rich flavor echos fresh garlic but gives a subtle depth to many dishes. It has higher concentrations than raw garlic of many nutrients and antioxidants which have shown to be helpful in reducing inflammation, improving brain health and reducing levels of triglycerides and cholesterol.

yield: 4-6 servings  |  prep time: 45 minutes

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ingredients

• 12 ounces extra firm tofu

• 1 tablespoon sunflower oil (or any mild flavored oil with a high smoking point)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 8-10 fermented blackened garlic

  (2 full tablespoons finely chopped, or use puree)

• ¼ cup low sodium tamari

• 2 ½ tablespoons maple syrup

• 3-4 tablespoons water

• ¼ cup minced scallions

• 1/3-pound fresh sugar snaps

• ¼ cup pickled ginger, minced

• Pickling juice from ginger

• 1-2 red jalapeno peppers, sliced thin (optional)

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Blackened garlic has become a popular ingredient in many dishes these days. It is soft and chewy and has a delicately sweet garlic flavor. Available whole or in puree form online or in many stores.

You may make blackened garlic too, though it takes at least 16 - 21 days.

Select fresh, plump organic heads of garlic. Clean them thoroughly by scrubbing with a vegetable brush and removing all dirt. If the bulbs are very dirty, you may dry scrub, gently wipe with a damp kitchen towel and dry at room temperature for at least 24 hours before beginning to cook.

Place cleaned heads in a slow cooker or rice cooker. Find a well ventilated place, such as a porch or garage, to plug in the cooker where it can be undisturbed for a couple of weeks. Otherwise your whole house will smell like garlic!

Arrange the whole heads of garlic on the bottom of the cooker, with space between them. Place lid on cooker and set it on low. After a few days the skin of the garlic will begin to brown. After about 2 weeks the garlic will have darkened be quite hard. That is a good sign! Leave for an additional 2-4 days, checking for doneness. When ready they will have pulled away from the skin and softened beautifully. Remove from cooker and cool completely, then store in an airtight container until ready to use.

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Individual cloves of blackened garlic are a wonderful addition to stir fry, sauces, pizzas, salads and virtually any savory dish.

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directions

1. Drain the tofu and cut into ½-inch thick slices. Arrange on a clean kitchen towel, cover with another towel and place a cutting board with heavy weight on top to drain the tofu for 30 minutes. Cut tofu into cubes.

2. Meanwhile, combine the 2 blackened garlic, tamari, and maple syrup and water in a blender and mix into a paste. (If you use the puree, just combine garlic in a mixing bowl with other ingredients.) Set aside. The sauce may be prepared several days in advance and refrigerated, covered.

3. Rinse the sugar snaps under cold water, then trim and discard the ends and tough stems.

4. Slice the sugar snaps lengthwise into thin strips and steam over rapidly boiling water until they turn a bright green and are still crisp, 3-4 minutes.

5. Immediately transfer the steamed sugar snaps to a strainer and place under cold running water until completely cool to preserve their bright color. Combine in a bowl with the pickled ginger and ginger juice to taste. Stir in sliced jalapenos if desired. May be steamed in advance, but add the ginger and juice just before serving to avoid discoloration.

6. When ready to serve, have the sugar snaps at room temperature and arrange on individual or one large serving dish.

7. Heat the oil over medium high heat in a large skillet. When hot, but not smoking, toss in the tofu. Season with salt and pepper and cook for a couple of minutes to begin to sear. Reduce heat slightly and continue to cook, tossing frequently, until the cubes are crisp and lightly browned. Transfer them to a clean bowl and set aside while finishing the recipe. It’s best to add the tofu to the sauce just before serving so it remains crisp on the outside and provides interesting contrast to the texture of the sugar snaps.

8. Add the blackened garlic sauce to the skillet and allow it to bubble as you stir. Add the tofu. Warm through and coat with sauce. Stir in the scallions, saving some for garnish.

9. Transfer the tofu to the serving dish and sprinkle with remaining scallions as a garnish. Serve immediately.

Sprouted Lentil and Heirloom Tomato Salad

This surprising combination of flavors, sweet, pungent and spicy gives this dish it's memorable appeal.

yield: 6 servings  |  prep time: 40 minutes  |  cooking time: 15 minutes

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ingredients

• 2 1/2 cups cooked black beans

• 2 1/2 tablespoons olive oil

• 1/2 cup sweet onion, sliced thin

• 4 cloves garlic

• 1 small red bell pepper, diced

• 2 teaspoons cumin

• 1 teaspoon oregano

• 1/2 cup vegetable stock

• Salt and pepper to taste

• 1/4 cup minced cilantro

• 3 dried ancho chili peppers

• 3/4 cup diced tomatoes (may use drained canned tomatoes)

• 2 tablespoons tomato paste

• 2 teaspoons smoked paprika

• 1 tablespoon honey

• 2 bananas

• 1 tablespoons butter or coconut oil

• Butter lettuce leaves, cooked rice and cilantro for garnish

directions

1. Drain the beans and set aside.

2. Heat 1 1/2 tablespoons oil in a skillet over medium heat until hot but not smoking. Add the onion and toss to coat with oil, then reduce heat to low and cook, stirring frequently until translucent.

3. Slice two cloves of garlic very thin. Add along with the bell pepper, cumin and oregano to the beans.

4. Stir in 1/4 cup stock. Bring the mixture to a simmer and cook, stirring often, until flavors merge and the peppers just begin to soften, about 8 minutes.

5. Stir in the chopped cilantro. Season to taste with salt and pepper. The beans may be prepared to this point and refrigerated in an airtight container for up to 4 days.

6. To prepare the sauce: Place the ancho peppers in a small bowl and cover with boiling water. Set aside and allow to soften for 20 minutes.

7. Drain the peppers. Remove stems, and most of the seeds. Place anchos in a food processor or blender with the remaining garlic, 1 tablespoon oil, 1/4 cup stock, diced tomatoes, tomato paste, paprika and honey. Blend well.

8. Warm the sauce, seasoning to taste with salt and pepper. The sauce may be prepared up to a week in advance if refrigerated in an airtight container.

9. To serve: Warm the beans and the ancho sauce separately.

10. Peel and slice the bananas into 4-inch wedges. In a skillet heat the butter or coconut oil until very hot, but not smoking.. Carefully place banana slices cut side down in the hot oil. Cook until lightly browned.

11. To serve arrange the beans, rice and bananas on top of a lettuce leaf. Garnish with cilantro and a dollop of ancho sauce. Serve additional sauce along side.

Sweet and Spicy Bean Medley

The complimenting textures and flavors of this colorful summer salad make the dish a satisfying main course or snack. It’s best to prepare ahead and toss for flavors to marry. You may refrigerate the salad for up to 3 days (though colors will fade), but bring toward room temperature before serving ever so slightly chilled with corn tortillas or crusty bread alongside.

yield: 4-6 servings  |  prep time: 25 minutes  |  resting time: 15 minutes

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ingredients

• 1 cup cut green beans

• 2 small cucumbers, peeled, seeded and sliced

• 1 ½ cups cooked black beans

• 1 stalk celery, peeled and diced

• 1/3 cup cherry tomatoes, halved

• 1 ear corn, cooked and cut from cob

• 2 tablespoons fresh lime juice

• 2 cloves garlic, minced

• 2 teaspoons agave

• 1 teaspoon ground cumin

• ½ teaspoon dried oregano

• 1 tablespoon chili powder

• 4 tablespoons olive oil

• Salt to taste

directions

1. Steam the green beans over rapidly boiling water until just tender, 6-8 minutes.

2. Immediately transfer to a strainer and rinse under very cold water to stop the cooking and stabilize the bright green color. Pat dry and transfer to a large mixing bowl.

3. Put the sliced cucumbers in the strainer and sprinkle with salt. Allow them to rest for 10 minutes while preparing the rest of the salad. (This removes any bitterness).

4. Add the black beans, celery, cherry tomatoes and corn to the mixing bowl along with green beans.

5. In a small mixing bowl, whisk together the lime juice and remaining ingredients.

6. Pat the cucumbers dry (do not rinse) and add them to the salad then pour the lime dressing over and mix well.

7. Allow salad to rest for 15 minutes, tossing occasionally, or cover and refrigerate until ready to serve.

Black Bean Banana Bowl with Ancho Chili Sauce

This surprising combination of flavors, sweet, pungent and spicy gives this dish it's memorable appeal.

yield: 6 servings  |  prep time: 40 minutes  |  cooking time: 15 minutes

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ingredients

• 2 1/2 cups cooked black beans

• 2 1/2 tablespoons olive oil

• 1/2 cup sweet onion, sliced thin

• 4 cloves garlic

• 1 small red bell pepper, diced

• 2 teaspoons cumin

• 1 teaspoon oregano

• 1/2 cup vegetable stock

• Salt and pepper to taste

• 1/4 cup minced cilantro

• 3 dried ancho chili peppers

• 3/4 cup diced tomatoes (may use drained canned tomatoes)

• 2 tablespoons tomato paste

• 2 teaspoons smoked paprika

• 1 tablespoon honey

• 2 bananas

• 1 tablespoons butter or coconut oil

• Butter lettuce leaves, cooked rice and cilantro for garnish

directions

1. Drain the beans and set aside.

2. Heat 1 1/2 tablespoons oil in a skillet over medium heat until hot but not smoking. Add the onion and toss to coat with oil, then reduce heat to low and cook, stirring frequently until translucent.

3. Slice two cloves of garlic very thin. Add along with the bell pepper, cumin and oregano to the beans.

4. Stir in 1/4 cup stock. Bring the mixture to a simmer and cook, stirring often, until flavors merge and the peppers just begin to soften, about 8 minutes.

5. Stir in the chopped cilantro. Season to taste with salt and pepper. The beans may be prepared to this point and refrigerated in an airtight container for up to 4 days.

6. To prepare the sauce: Place the ancho peppers in a small bowl and cover with boiling water. Set aside and allow to soften for 20 minutes.

7. Drain the peppers. Remove stems, and most of the seeds. Place anchos in a food processor or blender with the remaining garlic, 1 tablespoon oil, 1/4 cup stock, diced tomatoes, tomato paste, paprika and honey. Blend well.

8. Warm the sauce, seasoning to taste with salt and pepper. The sauce may be prepared up to a week in advance if refrigerated in an airtight container.

9. To serve: Warm the beans and the ancho sauce separately.

10. Peel and slice the bananas into 4-inch wedges. In a skillet heat the butter or coconut oil until very hot, but not smoking.. Carefully place banana slices cut side down in the hot oil. Cook until lightly browned.

11. To serve arrange the beans, rice and bananas on top of a lettuce leaf. Garnish with cilantro and a dollop of ancho sauce. Serve additional sauce along side.

Mustard Tarragon Scented French Lentils

An interesting combination of aromas and flavors elevate a simple lentil dish to new heights. French lentils, which are smaller and more round than brown lentils, retain their shape and integrity when filling this warm lentil preparation with distinctive flavors and textures. For a vegan version, the cheese may be omitted, but if cheese is in your diet give it a try, the balance it offers is lovely!

yield: 6-8 servings  |  prep time: 25 minutes  |  cooking time: 45 minutes

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ingredients

• 1 cup raw French lentils
• 1 bay leaf
• 2 teaspoons olive oil (optional)
• 10 oil soaked sun dried tomatoes
• ¼ pound gruyere cheese (optional)
• 2 teaspoons Dijon style mustard
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2½ tablespoons minced tarragon
• 1 Braeburn apple, peeled, cored and sliced

directions

1. Pick over the lentils to remove and discard all rocks and debris. Rinse the lentils well in several changes of water then place them in a 2 quart saucepan. Cover with water so that the water is about 2 inches higher than the top of the lentils.
    
2. Bring the lentils to a boil and then reduce the heat to medium low. Skim and discard any scum that rises to the surface of the pan during the first few minutes of simmering. Add the olive oil and bay leaf and continue to cook the lentils until just tender, about 40 minutes. When the lentils are cooked, drain most of the cooking liquid from the lentil, leaving just enough to cover about ¼ of the lentils. They may be prepared up to 3 days in advance if stored in an airtight container.
    
3. Drain the sun dried tomatoes and pat excess oil off of them then chop them into ½ inch pieces. Trim any rind from the cheese, then cut it into very small dice — pieces that are not much bigger than the lentils.
    
4. In a saucepan, combine the lentils with the sun dried tomatoes along with the mustard, salt, pepper and tarragon. Warm through. Just before serving, stir in the cheese. Arrange slices of apples on individual or one large serving plate. Turn the warm lentils out onto the plate partially covering the apples and serve immediately.

Simmered Shiitake Tofu

Serve this flavorful tofu dish alone or over a bed of sesame flavored rice. Since fresh shiitake are so readily available, use them if you can.

yield: 4 servings  |  prep time: 25 minutes  |  cooking time: 20 minutes  |  resting time: 30 minutes

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ingredients

• 1 pound soft tofu

• ½ pound fresh shiitake mushrooms

• 3 tablespoons rice vinegar

• 2 tablespoons honey

• 4½ tablespoons low sodium tamari

• 1 cup light vegetable stock

• 1 tablespoons mirin

• 1 tablespoon minced ginger root

• 1 tablespoon minced garlic

• 1 small red bell pepper, diced

• ½ cup sliced water chestnuts (optional)

• 2½ tablespoons minced fresh tarragon

• ¼ cup minced scallions

• 2 tablespoons toasted pine nuts

directions

1. Drain the tofu and slice into ¾ inch slabs. Place them on a clean kitchen towel with a second towel on top. Put a light cutting board over the top towel, press the tofu very gently, and leave it to drain for 30 minutes. Cube tofu when drained.

2. Slice the mushrooms into ¼-inch thick strips. In a large skillet, combine the mushrooms, vinegar, honey, tamari, stock, mirin, ginger and garlic. Bring this to a boil and cook, stirring occasionally for about 5 minutes to blend flavors.

3. Add the tofu and reduce heat to a low simmer. Do not allow the tofu to break apart. Once the cooking liquid has reduced to about ¼ cup stir in the red pepper and continue to cook until the peppers are warmed through.

4. Remove from the heat and toss in the water chestnuts, tarragon and scallions. Serve immediately sprinkled with toasted pine nuts.

Lime Spiked Rice Noodles with Edamame

The combination of textures, colors and aromas in this dish make it very satisfying and intriguing. It’s easy to prepare, and even though there are numerous steps in preparation, most can be done in advance (mixing up the sauce, toasting and chopping the nuts, slicing vegetables, cooking the edamame) so the final cooking is super fast and easy. You may use flat brown rice noodles, thin vermicelli-type white rice noodles or bean thread noodles. Each results in a slightly different texture, but each works well.

yield: 4 servings  |  prep time: 25 minutes  |  cooking time: 10 minutes

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ingredients

• 4 ounces rice noodles

• ½ cup raw cashews

• ¼ cup white sesame seeds

• 3 tablespoons peanut or sunflower oil

• 3-4 tablespoons lime juice

• 1 teaspoon tamarind paste or mango powder

• 2 tablespoons tamari or soy sauce

• 3 tablespoons agave

• 2 cups cooked edamame (may use frozen)

• ½ cup sliced red or yellow bell pepper

• 2 tablespoons minced ginger

• 3 cloves garlic, minced

• 4 scallions, shredded

• ½ teaspoon red pepper flakes

• ¼ cup minced fresh mint

• ¼ cup minced cilantro

• 1 cup mung bean sprouts, rinsed

directions

1. Soak the noodles in a bowl of hot water for about 10 minutes or until soft. Drain, cover and set aside.

2. Toast the nuts and seeds: Place the cashews in a dry skillet and cook them over medium heat, tossing frequently, until browned. Pour the nuts onto a chopping surface and chop to a fine texture. Repeat the toasting process with the sesame seeds; browning and then turning onto the work surface to mix with the cashews.

3. In a small mixing bowl combine 1 tablespoon of the oil with the lime juice, tamarind or mango powder, tamari and agave. Set aside.

4. Prepare the edamame by steaming them over rapidly boiling water for about 4-5 minutes. They should be very crisp and a bright green. Immediately remove from the heat, drain and run under cold water to stop the cooking. Set aside.

5. Prepare all of the other vegetables, slicing the pepper, mincing ginger and garlic and shredding the scallions, setting them aside as well. Measure the pepper flakes, mint and cilantro.

6. All of these steps, except soaking the noodles, may be carried out up to 24 hours in advance if ingredients are stored in airtight containers—the vegetables, spices and sauce should be chilled if prepared in advance.

7. When ready to eat, prepare the final dish. Heat the remaining 2 tablespoons oil in a large sauté pan over medium high heat. When hot, but not smoking add the bell pepper, ginger, and garlic. Toss to coat with oil, reduce heat slightly and cook for about 1 minute. Add the softened noodles, scallions, pepper flakes and edamame. Toss and cook for 1 more minute. Remove from heat and stir in the lime juice mixture, mint and cilantro. Toss to combine. Turn into one large or several individual serving bowls, top with the cashew mixture and bean sprouts. Serve immediately.

Warm Christmas Bean Salad

Christmas beans, known in Italy as Pope’s beans, are an heirloom lima bean. They are beautiful raw and when cooked retain some of their interesting swirled color. This very simple recipe highlights their natural nutty flavor and creamy texture with an added fresh crunch of pomegranate seeds. Don't shy away from trying the recipe because of long cooking and resting times; these are unsupervised soaking and simmering of the beans. 

yield: 4 servings | prep time: 20 minutes | cooking time: 1 hour | resting time: 6 hours

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ingredients

• 1 cup Christmas beans

• 4 cups water

• ½ white onion, chopped

• 10 black peppercorns

• 1 bay leaf

• ½ teaspoon salt

• 3 tablespoons flavorful olive oil

• 1 tablespoon fig balsamic vinegar (or plain balsamic)

• ¼ cup pomegranate seeds

• Romaine lettuce leaves

directions

1. Rinse the beans well. Place them in a bowl and cover with cold water. Set aside to soak for 8-12 hours.

2. Drain the beans and place them in a 3-quart saucepan with the water. Bring to a boil, reduce the heat slight then skim and discard the foam that rises to the top. Once no more foam surfaces, add the onion, peppercorns and bay leaf. Simmer for 45 minutes to an hour until just tender. If the water drops below the surface of the beans, add a bit more as they cook so they don't burn. Add the salt during the last 10 minutes or so of cooking. This way the beans will absorb the salty flavor, but the skins will not toughen.

3. Drain the cooked beans. Immediately stir in the olive oil and balsamic vinegar. Add the pomegranate seeds and toss gently so as not to break the beans. Set aside for about 5 minutes for the flavors to marry. Adjust the seasonings adding more salt if needed.

4. Place a cleaned leaf of romaine lettuce on individual serving dishes and top with warm beans. Serve immediately.

Pickled Ginger Tofu Sauté

This simple bean preparation is perfect for summer as a side dish or a main course and is perfectly complimented if served along with crusty French bread, fresh grilled vegetables or a salad.

yield: 4-6 servings  |  prep time: 25 minutes  |  cooking time: 20 minutes

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ingredients

• 1 pound extra firm tofu

• ¼ cup low-sodium tamari

• 2 tablespoons minced pickled ginger

• 1 tablespoon pickled ginger pickling juice

• 2 teaspoons brown rice vinegar

• 2 teaspoons toasted sesame oil

• 2 teaspoons vegetable oil

• 1 small red bell pepper cut in julienne slice

• 1 small green bell pepper cut in julienne slice

directions

1. Drain the tofu and cut it into ½ inch thick slices. Place the slices side by side, not touching, at one end of a clean kitchen towel. Fold the opposite end of the towel over the tofu, place a cutting board on the towel and weight down the board with a heavy skillet. Allow the tofu to drain for 30 minutes.

2. Remove the weights from the tofu and stack slices neatly then cut into ½ inch cubes. Place the cubed tofu in a mixing bowl. Add the tamari, pickled ginger and its juice, rice vinegar and sesame oil. Place a plate over the bowl to cover and toss the bowl to distribute the marinade. Refrigerate, covered for at least 30 minutes. Toss tofu several times as it marinates so that all of the pieces are marinated evenly. The tofu may be prepared up to 24 hours in advance to this point, remembering to toss occasionally in order to marinate evenly.

3. Heat the vegetable oil over medium high heat until hot, but not smoking. Add the peppers and toss to coat with oil. Reduce heat slightly and continue to cook, stirring frequently, until softened, about 8 minutes. Transfer to a mixing bowl and set aside while cooking tofu.

4. The peppers may be prepared ahead to this point up to 24 hours in advance if refrigerated in an airtight container.

5. Heat a 10 inch skillet over medium high heat until just hot. Pour the tofu and remaining marinade into the skillet and cook, tossing frequently, until lightly browned and cooked through. Add the cooked peppers to the skillet and continue to cook, tossing gently, until the peppers are warmed through and the mixture is evenly heated. Turn out onto individual plates or one large serving dish and serve immediately.

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notes

As the tofu cooks it is best to toss it by moving the tofu against the side of the skillet and flipping the pan gently rather than using a cooking utensil as the tofu is delicate and the cubes can be easily broken. This tossing motion is a bit intimidating to the novice cook, but is a great technique to master and can be used for sautéeing vegetables or tofu or even for cooking omelets and crépes.