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2020 21st Street
Boulder, CO, 80302

Richard Freeman and Mary Taylor's home.

RECIPES

Filtering by Tag: Main Courses

Mustard Tarragon Scented French Lentils

Mary Taylor

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


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

Mary Taylor

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


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

Mary Taylor

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


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

Mary Taylor

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


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

Mary Taylor

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


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.

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.

Coconut Vegetable Curry

Mary Taylor

At Yoga Thailand (Samahita Retreat) where we teach every year, the meals are a highlight; served in the open air dining area in a leisurely manner after practice and at the end of each day. One of the mainstays is their coconut curry. This recipe is inspired by that served at Samahita. The vegetable combination listed below has a nice balance to it, but you can use any seasonal vegetables that appeal—it’s best if there is a variety of texture and color in those you choose. Serve with piping hot jasmine rice.

yield: 6-8 servings  |  prep time: 40 minutes  |  cooking time: 20 minutes


ingredients

  • ¾ pound firm tofu
  • 2 tablespoons tamari
  • 1 tablespoon lime juice
  • 2 teaspoons agave (divided)
  • 1 small carrot, roll cut
  • 1 small sweet potato, sliced
  • 2 cups broccoli florets
  • 1 small crookneck squash, sliced
  • 1 cup sugar snap peas, trimmed
  • 2 tablespoons coconut oil
  • 4 cups coconut milk
  • 1 cup vegetable stock or water and bouillon
  • 1 tablespoon minced ginger or 4 slices galangal, smashed
  • 2-3 tablespoons green curry paste (available at natural foods and Asian markets)
  • Salt to taste
  • ⅓ cup chopped fresh basil

directions

  1. Slice the tofu into ½ inch thick slabs. Place on a clean kitchen towel, cover with a second towel and press to remove excess water by putting a cutting board and a weight (heaving frying pan works well) on top of the board. Allow the tofu to drain for about 20 minutes.
     
  2. In a medium mixing bowl combine the tamari, lime juice and 1 teaspoon of agave. When the tofu has been thoroughly pressed, cut it into cubes and toss the cubed tofu in the tamari marinade. Set aside for at least 10 minutes.
     
  3. As the tofu is being pressed and marinated, prepare the vegetables, trimming and slicing each. Set aside. The vegetables may be prepared and refrigerated in an airtight container for up to 8 hours before finishing the dish.
     
  4. In a sauté pan, heat the coconut oil over medium heat. Add the marinated tofu and cook, tossing frequently, until the cubes are browned on a couple of sides. Set aside. The tofu may be pressed, marinated and sautéed up to 24 hours in advance if refrigerated in an airtight container.
     
  5. To prepare the curry, place the coconut milk, stock, ginger and curry paste in a large sauté pan or saucepan. Bring to a simmer over medium heat, stirring occasionally. Add the vegetables in the order of porousness—those that will take longer to cook, such as carrots and potatoes added first, those that need just a few moments to cook like the sugar snaps added just at the end. Allow enough time for all vegetables to cook until just tender, in total for this particular mixture about 15 minutes. After about 10 minutes of simmering the curry, add the tofu to the mixture. Be sure to carefully stir the mixture once the tofu is added as it is very delicate.
     
  6. Once all vegetables are cooked and the tofu is warmed through, immediately remove the curry from the heat. Stir in salt to taste along with the basil. Turn into serving bowls with jasmine rice along side or pour the curry directly over the rice for each serving.