The Good Dirt

April 16th, 2018

Spring is in the air and pasta is on the table! Show off spring’s seasonal produce like asparagus and peas with this simple pasta primavera, which uses coconut milk and vegan parmesan to keep the dish 100% plant-based. This recipe comes to us from Aimee of The Veg Life.

Serves 4

  • 1 tbsp. oil for sauteeing
  • 1 medium Vidalia or yellow onion, sliced thinly
  • 1 clove garlic, minced (optional)
  • 16 oz. mushrooms (any variety), cut into quarters (or 1″ pieces)
  • 1 bunch of asparagus, steamed and cut into 1″ pieces
  • 1/4-1/2 cup low-sodium vegetable broth
  • 1/4 cup corn
  • 1/2 cup peas
  • 1/2 lb pasta, such as farfalle
  • 1/2 cup coconut milk (canned)
  • 1 tbsp. lemon juice
  • 1/4 cup vegan parmesan
  • Salt & pepper, to taste
  • Parsley, parmesan and/or lemon zest for garnish

Prepare pasta to package instructions and drain (do not rinse).
Meanwhile, steam the asparagus spears until tender. Cut into 1″ pieces.
In a large saute pan over medium-high heat, add the oil and onion slices. Saute for about 3-5 minutes before adding the mushrooms.
Saute the mushrooms for an additional 5 minutes and if using garlic, add now. Saute for 30 seconds and then add the vegetable broth.
Allow to reduce slightly. Add the corn and peas.
When the broth has reduced and the vegetables have cooked through, add the drained pasta (a little residual pasta water will actually help thicken the sauce) and asparagus pieces.
Add the coconut milk, lemon juice and vegan parmesan stirring to combine. If necessary, add a splash more vegetable broth. The pasta will continue to absorb the liquids as it sits.
Season with salt and pepper, to taste.
To serve, divide between four bowls and top with additional vegan parmesan.
Garnish with parsley and/or lemon zest.

April 16th, 2018

This protein-packed salad combines whole grain spelt, edamame, fresh herbs and vegetables, and a light dressing  lemon juice and apple cider vinegar dressing. The result is a satisfying meal perfect for lunch or dinner. This recipe comes to us from our friends at M Cafe.

Serves 8-12

  • 1 cup (6 oz) whole spelt berries
  • 2 cups frozen edamame
  • 1 cup carrot, diced
  • 1 cup celery, sliced
  • 1 cup green bell pepper, diced
  • 1 cup cucumber, diced
  • 1/4 cup scallions (green tops only), chopped
  • 1/4 cup parsley, chopped
  • 1/3 cup dill, chopped
  • 1/2 cup vegan mayonnaise
  • 1 tablespoon lemon juice
  • 1/4 cup raw apple cider vinegar
  • 1 tbsp. vegan honey or brown rice syrup
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon white pepper

Soak spelt berries for at least 4 hours or overnight.  Drain well, and add to a pot of lightly salted boiling water (at least a quart).

Boil for 20 – 30 minutes, or until grains are completely tender.  Drain well and rinse under cool water.  Drain again and set aside.

Meanwhile, make dressing by combining mayonnaise, lemon juice, apple cider vinegar, honey, salt and pepper in small bowl. Set aside.

In large mixing bowl, combine cooked spelt berries with chopped vegetables and herbs.  Fold in dressing, and let sit for a few minutes to allow flavors to blend before serving.

April 16th, 2018

Tart, crisp green apple is seasoned apple pie style with cinnamon and lemon juice before being covered with hearty oatmeal. A well-balanced trio of salty, sweet and refreshing flavors completes the dish, as roasted almonds, brown sugar and mint are placed atop the oatmeal. This recipe comes to us from Trudy of veggie.num.num.

Serves 1

  • 1 green apple
  • a squeeze lemon juice
  • a dash cinnamon
  • 1/3 cup rolled oats
  • 1 cup nonfat milk
  • or
  • 1 cup non-dairy milk alternative
  • 1/4 cup almonds, roasted
  • 1 teaspoon brown sugar
  • fresh mint, to taste

Grate the apple and place it in a serving bowl. Squeeze a little lemon juice over it and grate the cinnamon on top.

Place the oats and milk into a small saucepan over medium low heat. Bring to a gentle simmer and cook, stirring, for 2 minutes, or until the oatmeal is fully cooked.

Once the porridge is cooked, spoon it over the seasoned apple, top with the dry roasted almonds and the brown sugar. Drizzle a little pour of extra rice milk over the porridge and garnish with a little mint. Enjoy!

April 16th, 2018

This salad is the perfect harbinger of spring. It combines the first spring shoots of asparagus and sprouts with protein-rich seeds and chickpeas for a fulfilling but light lunch or supper. This recipe comes to us from Dig Inn.

Serves 4

For the salad:

  • 1 lb pencil asparagus
  • 4 oz bay arugula
  • 1/2 lb mixed leaf lettuce
  • 1 small bunch radishes
  • 2 cups cooked chickpeas
  • 1 clamshell sunflower or pea sprouts
  • 2 sprigs dill
  • 2 sprigs mint leaves
  • 3 sprigs parsley
  • 1/2 teaspoon caraway seed
  • 1/4 cup sunflower seeds
  • 1 teaspoon ground flax seeds
  • 4 eggs (optional, remove for a vegan salad)

For the dressing:

  • 1 tablespoon Greek yogurt
  • 1/2 garlic clove, minced very fine
  • 1/2 tablespoon honey or agave
  • 2 Tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • pinch of black pepper

Make dressing by whisking all ingredients together in a bowl. Hold until ready to use.

Prepare asparagus by cutting each stalk lengthwise on a bias into 4 or 5 thin pieces. Discard the woody end.

Using a sharp knife or mandolin slice the radishes into thin coins

Place the sunflower seeds and the caraway seeds in a skillet and toast until golden brown and fragrant. When well toasted, toss in ground flax seed. Set aside until ready to use.

Combine mint leaves with the dill and parsley sprigs and roughly chop.

Reserve until ready to use. Chefs note: make sure not to go over any of the leaves more than twice with your knife blade–this is what keeps the herbs tasting fresh like a spring meadow.

Hard-boil the eggs: place eggs in a pot and cover with water. Bring the pot to a boil, then immediately cover with lid and turn off heat. Let eggs sit for nine minutes, then shock with ice water and peel immediately. To serve, slice or quarter the eggs.

30 minutes before serving, place the asparagus, cooked chickpeas, and radish in a bowl and pour the dressing on top. Let macerate until ready to use.

Finish the salad by tossing the macerated asparagus mixture with the arugula, leaf lettuce, and chopped herbs. Season lightly with salt and pepper and place into four individual bowls.

Top each salad with 1 tablespoon of the seed mix, the sprouts and one sliced egg each. Enjoy.

April 9th, 2018

Sweet meets spicy meets sour as fresh peas are tossed with fresh ginger, chili and lemon juice. The Indian spice mix garam masala pairs perfectly with sweet peas in this satisfying side dish. This recipe comes to us from Kulsum of Journey Kitchen.

Serves 4

  • 1 cup fresh peas
  • or
  • 1 cup frozen peas, thawed
  • 2 tablespoons non hydrogenated margarine
  • 1 tablespoon ginger, shredded
  • 1 green chili, diced
  • 1 teaspoon red chili powder
  • salt, to taste
  • 1 teaspoon garam masala*
  • 1/2 tablespoon lemon juice

*Found in Indian markets or the Indian section of most grocery stores.

 

If using fresh peas, place a medium pot of water over high heat. When the water boils, cook the peas in the water for 2-3 minutes and remove with a slotted spoon into a large bowl of ice water.

Melt 1 tablespoon of margarine in a wok over medium-high heat. Add the peas and cook for 1 minute, or until the peas absorb the margarine. Remove the peas before they start popping and set aside in a small bowl.

Add the shredded ginger and diced green chili to the wok. Cook for 3-5 minutes, or until the ginger has become crisp.

Season with the red chili powder and salt to taste. Add the peas back to the wok and season with the garam masala. Mix well and remove from heat.

Add the lemon juice and enjoy.

April 9th, 2018

A traditional French ratatouille is cooked on the stovetop then wrapped in a whole wheat tortilla. Onions and bell peppers give the eggplant, zucchini and tomatoes a savory flavor boost, while maple syrup lends a sweet touch. This recipe comes to us from Carrie of Happy Vegan Yogini.

Serves 4

  • a little olive oil or cooking spray, to coat the skillet
  • 3 small Japanese eggplants, sliced
  • or
  • 1 globe eggplant, halved lengthwise and sliced
  • 1 large zucchini, halved lengthwise and sliced
  • 1 medium onion, sliced
  • 1 large green bell pepper, seeded and sliced
  • 3 cloves garlic, finely minced
  • 4 large tomatoes, roughly chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 teaspoon dried oregano
  • salt and pepper, to taste
  • 2 tablespoons pure maple syrup
  • 4 tablespoons fresh parsley, chopped
  • 4 large whole wheat tortillas, warmed

Prepare a skillet with a light coat of olive oil or cooking spray. Place the skillet over medium high heat and add the eggplant and zucchini. Sauté for 3-5 minutes, or until eggplant and zucchini start to become tender. Add the onions and pepper and sauté 3 more minutes, or until onions and peppers begin to soften. Add the garlic and sauté 1-3 minutes more, or until garlic becomes fragrant.

Add in diced tomatoes with their juices. Gently stir in the dried thyme, basil, oregano and salt and pepper to taste. Bring to a slow boil.

Once boiling, reduce heat and simmer for 15 minutes, or until all vegetables are soft and tender.

Add in maple syrup and stir to combine. Season to taste with salt and pepper and remove from heat.

Place about ½ cup of the ratatouille filling in the center of a large, warmed tortilla.Sprinkle with 1 tablespoon chopped parsley and roll burrito style. Repeat 3 times to make the additional ratatouille wraps.

April 9th, 2018

Green plantains are boiled then spiced with onion, turmeric and cilantro in this Caribbean breakfast. Red beans are seasoned with garlic and cumin for a savory contrast to the plantains and fresh pea shoots top the dish to add a touch of springtime. This recipe comes to us from Karen of Sprouts in the Hood.

Serves 4

For the red beans:

  • 1 cup dried red beans, rinsed and soaked overnight
  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 1 teaspoon cumin
  • salt and pepper, to taste

For the mashed plantains:

  • 2 unripe green plantains, sliced
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 2 garlic cloves, diced
  • 2 teaspoons turmeric
  • 1/2 tablespoon vinegar
  • 1/2 cup  water
  • 2 tablespoons cilantro, chopped
  • salt, to taste

To complete the Mashed Plantain with Red Beans:

  • 1 cup pea shoots

To make the red beans:

Place 3 cups of water in a pressure cooker.

Rinse the soaked beans and place them in the pressure cooker with the water. Cook on high until you hear the whistle. Turn heat down to low and cook for 13 minutes more.

While the beans are cooking, place a little olive or canola oil in a medium skillet. Add the onion, garlic and cumin. Sauté for 4-6 minutes, or until the onion has softened and become fragrant. Season with salt and pepper to taste.

Turn heat off and let the beans sit in the pressure cooker, covered, for about 15 minutes, or until the beans are cooked, but still hold their shape.

Take off the lid and stir in the onion garlic mixture. Set aside.

To make the mashed plantains:

Place a large pot of water over medium-high heat. Bring to a boil.

Add the unripe plantains and cook for about 20 minutes, or until tender. Drain and place in a blender or food processor.

Add the olive oil, vinegar and water to the blender or food processor. Pulse until blended. Season with the cilantro and salt to taste.

Place a little olive or canola oil in a frying pan over medium-high heat. Add the onions, garlic and turmeric and sauté for 4-6 minutes, or until the onion becomes soft and fragrant. Mix the onion garlic mixture into the blended plantains.

To complete the Mashed Plantains with Red Beans:

Divide the mashed plantains in 4 portions. Top with a quarter of the red beans and fresh pea shoots per plate and enjoy.

April 9th, 2018

According to our friends at the Meatless Monday movement in Kuwait, this dish of red lentils, rice, and aromatic herbs and spices, called Moadas, provided sustenance to the Kuwaiti people in days past. Dried lime can be found in Middle Eastern markets or specialty online retailers and lends a complex acidity to the dish.

Serves 2-4

  • 1 cup rice
  • 1/2 cup red lentil
  • 1 handful chopped dill
  • 1 chopped onion
  • 1 chopped tomato*
  • 3 minced garlic cloves
  • 2 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp dried lime powder
  • 1/2 tsp black pepper
  • A dash of salt
  • 3 tbsp. cooking oil (vegetable or canola oil)
  • 1 1/2 liters hot water
  • 2 whole heads of garlic*
  • 2 whole green chilis*
  • 3 whole dried limes*
  • *Optional

Heat cooking oil in a large pot. Cook onion, garlic cloves, tomato, spices, and half the amount of dill in cooking oil for 3 minutes.

Add the rice, lentils, whole garlic, whole dried lime, whole green chilis, water, and the rest of the dill.

Cover and cook over high heat until the water is absorbed, then simmer over low heat about 20 minutes.

April 2nd, 2018

Red miso paste isn’t the first thing we’d usually associate with pasta, but this dish makes a delicious creamy sauce from the Japanese soup base. Morel mushrooms bring a delicate earthiness while peas add their own springtime sweetness. This recipe comes to us from Lindsay of Running with Tongs.

Serves 6

  • 1 ounce dried morel mushrooms*1 pound dried fettuccine pasta
  • 1 tablespoon olive oil
  • 1 large leek, white end only, minced
  • 1/2 tablespoon fresh thyme leaves, minced
  • 4 cloves garlic, minced
  • 1/4 cup reserved morel soaking water
  • 1/4 cup nutritional yeast
  • or
  • 1/4 parmesan, grated
  • 2/3 cup soy creamer
  • or
  • 2/3 cream
  • 1/2 cup fresh or frozen peas
  • 1 tablespoon red miso paste**
  • 2 tablespoons warm water
  • salt and black pepper, to taste

*dried morel mushrooms can be found in the dried food section of most grocery stores. If you can’t find dried morel mushrooms try substituting another flavorful dried mushroom like dried hen of the woods or shiitakes.

**red miso paste is a Japanese seasoning found in the ethnic food section of most grocery stores.

Soak the morels in water for a 5 minutes. Drain, rinse to remove any dirt and then soak morels in enough hot water to cover them. Let morels sit in hot water for 1 hour, drain and reserve 1/4 cup soaking liquid.

Cook pasta according to package directions. Drain and set aside.

While pasta is cooking, heat the olive oil in a sauté pan over medium-high heat. Add the leek and thyme and sauté for 5 minutes, or until leeks become fragrant.

Add the garlic and morels to the pan and sauté for a minute before adding the morel soaking water. Bring the mixture up to a boil and then reduce to a simmer. Simmer for 3-5 minutes.

Stir in the nutritional yeast or cheese, soy creamer or cream and peas. Let simmer for 5 minutes.

While the sauce is simmering, stir the red miso paste together with the warm water in a separate small bowl until thoroughly combined.

When morel sauce has finished simmering, take the pan off the heat and add in the miso mixture. Stir until combined. Season sauce to taste with salt and pepper. Toss cooked pasta with the miso morel sauce and enjoy.

April 2nd, 2018

Making Thai spring rolls is one of my favorite kitchen activities—it’s especially fun to wrap them with a group of friends when we want to get creative with our food. They look impressive but are surprisingly easy to make. —Marea Goodman, co-author of Straight from the Earth

Serves 6; makes 12 rolls

For the Peanut Sauce:

  • 1/4 cup peanut butter, salted or unsalted, creamy or crunchy
  • 1/4 cup very hot water (about 180°F)
  • 1 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 2 tsp. agave nectar
  • 1 tsp. fresh lime juice
  • 1/8 tsp salt
  • Freshly ground black pepper

For the Tofu:

  • 1 tbsp. low-sodium soy sauce
  • 1 tbsp. extra-virgin olive oil
  • 1/8 tsp freshly ground black pepper
  • 8 oz. extra-firm tofu, cut into twelve sticks

For the Spring Rolls:

  • 1 cup cooked rice noodles, prepared according to package directions
  • 12 cucumber sticks
  • 12 carrot sticks
  • 1 cup packed mung bean sprouts
  • 1 ripe avocado, sliced lengthwise into 12 even pieces
  • 12 pieces heirloom or romaine lettuce
  • 1/4 cup coarsely chopped fresh spearmint
  • 1/4 cup fresh cilantro
  • 12 6 in. spring roll wrappers

To make the peanut sauce: Stir together the peanut butter and hot water in a small bowl until smooth. Add the soy sauce, vinegar, agave, lime juice, salt, and a pinch of pepper and stir until thoroughly combined. Set aside at room temperature.

To make the tofu: Position a rack in the middle of the oven and preheat it to 375°F/190°C/gas 5. Whisk together the soy sauce, oil, and pepper in a small bowl. Drain the tofu sticks on paper towels to remove excess water. Place the tofu on a small rimmed baking sheet or in a casserole dish and pour the marinade evenly over each piece. Make sure every side is thoroughly coated. Allow the tofu to marinate for at least 10 to 15 minutes before baking.

Bake the tofu on the middle rack for 15 minutes. Remove it from the oven, flip each stick over, then bake for another 15 minutes, or until golden brown.

To make the spring rolls: Place the noodles, cucumber, carrot, bean sprouts, avocado, lettuce, mint, cilantro, and tofu on individual plates around your work surface.

Fill a wide, shallow bowl with warm water. Place one spring roll wrapper in the bowl and let it soak until limp, about 5 seconds. Lay the wrapper down flat on your work surface. In the upper center section of the wrapper, place 1 piece of lettuce. You will want to leave at least 1 in/2.5 cm at the bottom of the wrapper uncovered; no need to leave any space at the top. In a compact vertical line, arrange 1 piece each of carrot, cucumber, tofu, and avocado, a generous 1 tbsp each of the bean sprouts and noodles, and 1 tsp each of the mint and cilantro.

Fold the bottom edge of the wrapper on top of the filling. Then tightly (but gently) pull the left edge of the wrapper over the filling and the folded bottom edge. It may be helpful to put pressure on the filling with your fingertips to make it as compact as possible while rolling. Pull and roll the left side over the right side of the wrapper, keeping the filling as compact as possible. Press the edges of the wrapper together to close. You will have the top of the spring roll open, and tightly wrapped bottom and sides. Repeat until all 12 spring rolls are assembled. Serve with the peanut sauce.

April 2nd, 2018

These hearty burger patties are concocted from sweet potato, garlic, celery, onions and black beans which have been seasoned slightly spicy with cumin, coriander and cayenne pepper. Serve these black bean burgers on a bun, between toasted whole wheat bread or atop fresh greens. This recipe comes to us from Cara and Phoebe of Big Girls, Small Kitchen.

Serves 2

  • 1 small sweet potato, cut into chunks
  • 2 teaspoons olive oil
  • 1/2 small onion, diced
  • 1 small rib celery, diced
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • pinch of cayenne
  • a pinch salt
  • fresh cilantro*
  • 1/2 cup black beans
  • 1 tablespoon flour
  • 4 slices whole wheat bread, toasted

*optional

Bring a pot of salted water to the boil over medium-high heat. Add the sweet potatoes and cook for about 10 minutes, or until they are soft when pierced with a fork. Drain and cool until they can be handled.

Meanwhile, heat 1/2 teaspoon of the olive oil in a small skillet over low heat. Cook the onion and celery for a minute or two, or until the onion begins to become fragrant. Add the garlic and cook for 5-7 minutes, or until the vegetables are soft, but not browned.

Season the cooked onion, celery and garlic with the cumin, coriander, cayenne pepper and a pinch salt.  Add the black beans with a tablespoon of the bean’s juices. Cook for 3-5 minutes more, then place 2/3rds of the bean mixture into a food processor. Add the sweet potatoes, flour and fresh cilantro, if using, and process until smooth. Stir in the 1/3 unprocessed bean mixture for texture.

Warm the remaining 1 1/2 teaspoons of olive oil in a skillet over medium heat. Form the sweet potato-bean mixture into two 4-inch patties and cook for about 5 minutes, or until brown and crispy. Flip and cook each burger another 5 minutes on the other side.

Serve the burgers in between the two pieces whole wheat toast and enjoy.

April 2nd, 2018

Strawberries and bananas are baked right into the batter of these pancakes. A yogurt banana sauce fills in for maple syrup to top these fruity flapjacks. This recipe comes to us from Phnewfula of Turtle Pie’s Drool Session.

Serves 4

For the topping:

  • 1 banana, peeled
  • ½ cup low fat vanilla yogurt

For the pancakes:

  • 1 1/4 cup flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch salt
  • 3/4 cups nonfat milk
  • 1/4 cup
  • 1 egg
  • 1 banana, peeled
  • 6 strawberries, trimmed of their tops
  • a little oil, for the skillet
  • sliced strawberries, for garnish*
  • sliced bananas, for garnish*

*optional

For the topping:

Puree banana and vanilla yogurt in a blender or food processor. Set aside.

To make the pancakes:

In a large bowl mix together flour, sugar, baking powder, baking soda and salt.

In a separate medium bowl beat the egg with the oil.

Place milk, banana and strawberries in a blender or food processor and puree. There should be about 1 ¼ cups of fruit milk batter after blending. Add more strawberries if there’s less than 1 ¼ cups liquid.

Pour the fruit milk batter into the bowl with the beaten eggs and oil. Mix until combined.

Add the wet ingredients to flour sugar mixture. Stir together to fully incorporate, but do not over mix.

Prepare a skillet with a light layer of oil. Place over medium-high heat. When skillet is preheated drop ¼ cup of pancake batter per pancake on the skillet. Cook for 2-3 minutes per side, or until bubbles start to form on top. Flip and cook on the other side until pancake is fully cooked. Repeat until you are out of batter.

Drizzle pancakes with the banana yogurt topping, sprinkle with sliced strawberries and bananas and enjoy!

March 26th, 2018

Garlic and shallots are sautéed and then tossed with fresh basil, parsley, artichoke hearts and asiago cheese for a delightfully pungent stuffing. The earthy artichoke is steamed whole before its leaves are pulled apart to make the perfect palate for the herbal cheese topping. This recipe comes to us from Patrice of Circle B Kitchen.

Serves 4

  • 1 large artichoke, stem removed
  • a little olive oil, for preparing the pan
  • 2 cloves garlic, minced
  • 1 medium shallot, minced
  • 1/4 cup parmesan cheese, grated
  • 1 egg
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/4 cup asiago cheese, grated
  • Juice from 1 lemon, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

To prepare the artichokes:

 

Place a large pot of water over medium-high heat. Bring to a boil.

When the water boils, place the artichoke into the water, stem side up, and cook for about an hour, or until the leaves are nearly falling off the artichoke. Drain and set aside to cool. While the artichoke is cooking, prepare the stuffing.

 

To make the stuffing:

 

Prepare a frying pan or skillet with a light layer of olive oil or nonstick cooking spray and place the pan over medium-high heat. Add the garlic and shallots and sauté for 3-5 minutes, or until they begin to become fragrant. Set aside to cool.

Place the parmesan cheese, egg, basil, parsley, asiago cheese, half the lemon juice, salt and pepper together in a medium sized bowl. Add the sautéed garlic and shallot to the cheese herb mix.

 

To complete the Artichoke Stuffing Bites:

 

When the artichoke has cooled, remove the leaves, reserving only the largest ones with the most artichoke heart still attached. Remove the purple, fuzzy choke from the artichoke heart using a spoon or knife. Dice the artichoke heart and add it to the stuffing.

Preheat a broiler.

Arrange the leaves on a baking sheet. Drop 1- 2 teaspoons of stuffing onto each leaf. Lightly drizzle a little more olive oil over the leaves to prevent drying while they broil.

Broil the stuffing topped artichoke leaves for 10-12 minutes, or until the stuffing is nicely browned. Arrange on a platter, drizzle with the other half of the lemon juice and enjoy.

March 26th, 2018

This spin on tuna salad tosses tempeh with basmati rice, sun dried tomatoes, mustard and pickle relish. Cabbage’s cousin bok choy is used as an edible serving dish for the terrific tempeh salad. This recipe comes to us from Cat of Verdant Eats.

Serves 2

  • 1 cup basmati rice, cooked according to package directions
  • 1 2 ounce square pre-cooked tempeh, crumbled
  • 2 tablespoons fat free mayonnaise
  • or
  • 2 tablespoons dairyfree mayonnaise substitute
  • 1 tablespoons dijon mustard
  • 1 tablespoon pickle relish
  • 1 teaspoon granulated garlic
  • or
  • 1 teaspoon garlic powder
  • 2 teaspoons turmeric
  • 4 sliced sun-dried tomatoes, crushed and drained of oil
  • 4 fresh basil leaves, chopped
  • 4 drops liquid smoke*
  • salt and pepper to taste
  • 2 large pieces of bok choy

*liquid smoke is smoke flavor that has been condensed to a liquid and stripped of the tar and carcinogens found in smoke. It can be found near hot sauces in most grocery stores.

In a medium bowl combine rice, tempeh, mayonnaise, mustard, pickle relish, garlic, turmeric, liquid smoke, sundried tomatoes and basil. Mix together with a fork until evenly distributed, being careful not to mash. Season to taste with liquid smoke, salt and pepper.

To serve place half the tempeh salad into each piece of bok choy, as if the bok choy was a bowl.

March 26th, 2018

This simple lasagna is a great recipe to cook as a family. Kids will love chopping the soft mushrooms and zucchini and helping to create the layers and using a slow cooker is a perfect for a weeknight meatless meal. This recipe comes to us from our friends at Produce for Kids.

Serves 8

  • 2 tablespoons olive oil
  • 2 cups mushrooms, chopped
  • 1 cup bell pepper, seeded, chopped
  • 1 sweet onion, finely chopped
  • 3 cups baby spinach, chopped
  • 1 pound (16 oz.) 2% cottage cheese
  • 2 cups (plus 1/2 cup) shredded mozzarella cheese, divided
  • 1/4 teaspoon salt
  • 26 ounces low-sodium pasta sauce
  • 2 zucchini, sliced 1/4-inch thick
  • 8 ounces no-boil whole wheat lasagna noodles

Heat oil in large skillet over medium-high heat; add mushrooms, peppers, onions and spinach, and cook 5 minutes, or until water evaporates.

Mix cottage cheese, 2 cups mozzarella cheese and salt in mixing bowl.

Assemble lasagna in slow cooker as follows: 1/3 of pasta sauce, single layer noodles, 1/3 of cooked vegetables, single layer zucchini and 1/3 of cottage cheese mixture. Repeat for another 2 layers.

Sprinkle 1/2 cup mozzarella cheese on top.

Cook on low 5 hours, or until noodles and zucchini are tender.

TKCM_logo2 View this recipe on The Kids Cook Monday in our signature Kid, Adult, Together format!