The Good Dirt

January 8th, 2018

Black beans and sweet potatoes are a perfect pair and this taco recipe amps up their flavor with mushrooms, avocados and high-impact seasonings like chipotle powder and bitter orange marinade (often found in the international aisle). This recipe comes to us from Maribel of Food 4 Thought NYC.

Serves 4, 2 tacos each

  • 1 can of black beans, rinsed
  • 1 medium sweet potato, peeled and diced
  • 1 cup of diced bella mushrooms
  • 1 cup shredded cabbage
  • 1 avocado, sliced
  • 1/2 red bell pepper, chopped
  • 1 bunch fresh cilantro, cleaned and trimmed
  • 8 white corn tortillas
  • 2 tbsp. of olive oil, separated
  • 2 large cloves of garlic, minced
  • 1 tbsp. of tomato paste
  • 1 tbsp. of naranja agria (bitter orange) marinade (substitute lime juice if unavailable)
  • 2 tsp. of salt, separated
  • 1/2 tsp ground cayenne
  • 1 tsp ground chipotle powder
  • 1/2 tbsp. dried oregano
  • 1/2 tsp. garlic powder
  • Freshly ground black pepper

Preheat oven to 400°F. Line a small rimmed baking sheet with foil, add sweet potatoes, 1 tbsp. of oil, 1 tsp of salt, cayenne, and freshly ground black pepper; mix well. Place sheet in oven and bake for approximately 20 minutes or until potatoes are golden and tender.

While potatoes are baking, heat remaining oil in a skillet over medium flame. Cook the minced garlic for 1-2 minutes, but be careful not to burn them otherwise you’ll end up with a bitter flavor. Add mushrooms and red peppers, stirring occasionally for 3-5 minutes. Once the veggies have softened, throw in the rinsed beans along with the paste, salt, chipotle, oregano, garlic powder, and black pepper. Mix everything together and allow it to cook for 8-10 minutes. About halfway through, add the bitter orange marinade (or lime juice). Remove from heat.

Make sure you have all of your taco toppings ready on the side for easy prep. Turn on a burner to low-medium flame. Working with one tortilla at a time, carefully place it over the flame using tongs. Once you see the edges darken and it puffs up in the center, then flip it over. Cook each side for about 1-2 minutes. Place on serving plate.

Spoon about 1 tbsp. of black bean and mushrooms, along with 1 tbsp. of sweet potatoes on each tortilla. Top with sliced cabbage, avocado, and a small handful of cilantro. Squeeze a bit of lime juice on top if you have it, or just enjoy it as is.

January 8th, 2018

Squash is cubed and cooked on the stove with fenugreek seeds, garlic, turmeric and dried chilies. The sautéed squash’s natural sweetness is balanced by a splash of lime juice and a sprinkling of ground coriander in this flavorful side. This recipe comes to us from Prerna of Indian Simmer.

Serves 8

  • 1 medium acorn squash, skinned and seeded
  • 1 tablespoon canola or olive oil
  • 1 teaspoon fenugreek seeds*
  • 1 tablespoon garlic, freshly minced
  • 2 dried whole red chilies, broken into pieces
  • salt, to taste
  • 1 teaspoon turmeric powder
  • 1 tablespoon lemon or lime juice
  • 1/2 tablespoon brown sugar
  • 1 tablespoon ground coriander

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

Chop the seeded squash into 1/2 inch cubes.

Place the oil in a large wok or frying pan over medium heat. Add the fenugreek seeds and cook for about 1 minute, or until they start to sizzle. Add the garlic and dried chili pieces. Cook for 2-3 minutes more, or until the garlic begins to brown.

Add the cubed squash and turmeric. Cover and cook, stirring occasionally, for about 6-8 minutes, or until the squash is about half cooked. Uncover, season with salt to taste. Cook, uncovered for another 6-8 minutes, or until the squash is cooked through.

Season with the citrus, brown sugar and coriander powder. Mix well, taking care to ensure the ingredients are evenly distributed. Cook for about 1 minute more, or until the flavors come together. Divide into 8 portions and enjoy!

January 8th, 2018

This savory, seasonal chili features just a touch of sweetness from the butternut squash and cinnamon seasoning. Serve it up with a few slices of avocado for a dose of healthy monounsaturated fats. This recipe comes to us from Kelsey of Kelsey’s Apple a Day.

Serves 6

  • 2 tbsp. olive oil
  • 1 medium red onion, chopped
  • 2 red bell peppers, chopped
  • 1 small butternut squash (about 1 1/2 lbs.), peeled and chopped
  • 4 garlic cloves, minced
  • 2 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1/4 tsp. ground cinnamon
  • sea salt, to taste
  • 1-2 chipotle peppers in adobo, minced
  • 1 bay leaf
  • 1 (14-oz.) can fire-roasted diced tomatoes, including liquid
  • 2 (14-oz.) cans low-sodium black beans, drained and rinsed
  • 2 cups vegetable broth
  • 2 avocados, diced
  • chopped cilantro, for garnish
  • chipotle hot sauce, for garnish

Heat olive oil in a large Dutch oven or stockpot over medium-high heat.  Add onion, bell pepper, squash, and garlic and sauté until the onions begin to turn translucent, stirring occasionally, about 10 minutes.

Reduce heat to medium-low.  Add the chili powder, cumin, cinnamon, and salt.  Stir until vegetables are evenly coated, then add the bay leaf, tomatoes, beans, and vegetable broth.  Cover and simmer for one hour, stirring occasionally.  Taste for spice level and adjust, as needed.

To serve, remove bay leaf, then ladle into individual bowls and top with avocado and cilantro.  If desired, spice it up with some chipotle hot sauce.

January 8th, 2018

The Chinese often begin their day with a congee, or rice porridge. This breakfast rice, sweetened up with cinnamon and berries, is a great way to use up leftover rice. You can use any type of rice.

Serves 4



  • 2 cups brown rice, precooked
  • 1-1/2 teaspoons cinnamon
  • 1/2 cup almonds, slivered
  • 3 cups soymilk
  • 1/2 cup mixed berries

Mix all ingredients and simmer until thick, stirring constantly. Serve hot or cold and garnish with berries.

January 1st, 2018

Quinoa is infused with fresh squeezed orange juice and vegetable stock, while pumpkin is tossed with shallots, orange wedges and chickpeas. Tangy feta cheese stands out on a warm backdrop of toasted walnuts and slow roasted orange, all dressed with a reduced balsamic. This recipe comes from Trudy of veggie.num.num.

Serves 6

  • 1 cup quinoa, rinsed
  • 1½ cups low sodium vegetable stock
  • juice from 1 orange
  • 1 orange, peeled and cut into wedges
  • 2 tablespoons olive oil
  • 2 pounds pumpkin, diced into 1 centimeter cubes
  • 1 cup chickpeas, cooked or canned and rinsed
  • 5 shallots, quartered
  • 1/4 cup walnuts, roughly chopped
  • 1/2 cup balsamic vinegar
  • 2 cups rocket lettuces
  • 7 ounces feta cheese*, crumbled


Preheat an oven to 400 degrees.

Place the quinoa, vegetable stock and juice from one orange into a medium pot over medium-high heat and bring to a boil. Turn heat down to medium-low, cover, and simmer for 10-15 minutes, or until the liquid has been absorbed. Set aside.

Cut the remaining orange into wedges.

Toss the orange wedges, pumpkin pieces, chickpeas and shallots with the olive oil. Place on a baking sheet and put in the oven. Cook for 20-25 minutes, or until chickpeas are crisp and pumpkin is tender. Remove from the oven and set aside to cool slightly.

Place a sauté pan over medium-high heat. Toast the walnuts for 2-3 minutes, or until golden. Remove to a bowl and set aside.

Place the balsamic vinegar in a small saucepan and heat over medium heat. Allow the vinegar to come to a simmer. Whisk for 4-5 minutes, or until the balsamic has reduced by half and the vinegar is syrupy. Set aside to cool.

Place the quinoa in a large bowl. Add the roasted orange pumpkin mixture, toasted walnuts and rocket lettuces. Crumble the feta cheese on top, if using. Dress the salad with 2-3 tablespoons of balsamic reduction, or to taste, and toss well to combine. Season with salt and pepper to taste.

Place equal portions in 4 bowls atop extra rocket lettuce. Sprinkle with a little more balsamic reduction if desired and enjoy.

January 1st, 2018

Black lentils and wild rice are cooked together, then seasoned with tomato paste, garlic, lime juice, oregano and chili powder. Crushed wakame seaweed adds a unique umami flavor to the dish, which is delicious when finished with hot chili flakes and cool Greek yogurt. This recipe comes to us from Marica of Wasabi Honey Bee.

Serves 4

  • 2 cups black lentils, rinsed and picked over
  • 1/2 cup wild rice, rinsed
  • 1 6 ounce can tomato paste
  • 3 cloves garlic, crushed
  • 6 sticks wakame seaweed*, crushed into pieces
  • juice from 1 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • salt and black pepper, to taste
  • hot chili flakes, to taste
  • plain lowfat Greek yogurt, to taste

*Found in Asian markets or the Asian or dried good section of most grocery stores.

Bring the water, lentils and rice to a boil in a large pot over medium high heat. As soon as the water boils, reduce heat to medium low and simmer for about 25 minutes, or until the lentils are cooked through. Drain the lentils and rice and return them to the pot.

Return the pot medium low heat. Add the tomato paste, crushed garlic, wakame seaweed pieces and lime juice to the pot. Season with the chili powder, oregano and salt and pepper to taste.

Stir, taking care to ensure that all ingredients are evenly distributed. Simmer, stirring occasionally, for 3-5 minutes more, or until the flavors meld together. Divide into 4 servings, finish each with a sprinkle of red pepper flakes and a dollop of Greek yogurt and enjoy!

January 1st, 2018

Baby beets are roasted sweet and contrasted with bitter frisee and salty roasted pistachios. Sherry vinegar, honey and grapeseed oil are infused with fresh sage and peppercorns to dress this delicious beet salad. This recipe comes to us from Chef Jason Weiner of Almond Restaurants in New York City and Bridgehampton.

Serves 4

  • 1 1/2 cups baby beets
  • 3 tablespoons honey
  • 2 tablespoons sherry vinegar
  • 2 tablespoons grapeseed or canola oil
  • 1 teaspoon cracked peppercorns
  • 3 sprigs sage
  • 1 head frisee or curly endive, core and dark leaves discarded
  • 3 tablespoons roasted pistachios, shelled
  • 5 chives, cut into matchsticks
  • salt, to taste

Preheat an oven to 375 degrees. Place the beets in a baking pan with about 1 cup of water. Cover tightly with foil and transfer to the oven. Roast for about 40 minutes, or until tender when pierced with a fork. The roasting time will depend on the size and age of the beets. When the beets are tender, set aside to cool.

Whisk the honey, vinegar, oil, sage and peppercorns together in a mixing bowl. Transfer to a saucepot over high heat for 2-3 minutes, or until the dressing comes to a simmer. As soon as the dressing bubbles, remove it from the heat and pour through a strainer to transfer it back to the mixing bowl, omitting the sage and peppercorns.

When the beets have cooled, slip off their skins and dice them roughly. Transfer to a large serving bowl. Add the curly endive and roasted pistachios to the serving bowl.  Season the beets, greens and nuts with salt to taste. Drizzle with the honey-sage vinaigrette, tossing to ensure all ingredients are evenly distributed, until the salad is dressed to preference. You may not need all the vinaigrette.

Divide into 4 servings, top each with chive matchsticks and enjoy!

January 1st, 2018

These sweet potato muffins are a creative way to use up sweet potatoes leftover from your holiday gatherings. Candied ginger tops each muffin for a crunchy, spicy addition to these sweetly spiced treats. This recipe comes to us from Christy Morgan, The Blissful Chef.

Serves 6

  • 1 cup barley flour*
  • 1 cup brown rice flour*
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice mix**
  • 1 tablespoon flax meal*
  • 1 tablespoon arrowroot
  • or
  • 1 tablespoon cornstarch
  • 1 banana
  • 1/2 cup sweet potato puree***
  • or
  • 1/2 cup pumpkin puree***
  • 1/2 cup maple syrup
  • 2 tablespoon molasses
  • 3 tablespoons brown sugar
  • 1 cup candied ginger, chopped

*Found at health food stores or the health section of some grocery stores.

**Premade pumpkin pie mix is sold in stores, but if time allows, we suggest making your own.

***These muffins are a great way to use up leftover cooked sweet potatoes or pumpkins, but if you’re starting from scratch, try this sweet potato puree or pumpkin puree method.

Preheat an oven to 350 degrees. Prepare a muffin tin with a light layer of grease or nonstick cooking spray.

Whisk the barley flour, brown rice flour, baking powder, baking soda, salt and pumpkin pie spice together in a medium bowl.

Whisk the flax meal and arrowroot or cornstarch together in a small bowl. Add 3 tablespoons of water and mix well.

Add the mashed banana, sweet potato or pumpkin puree, maple syrup and brown sugar to the small bowl with the flax meal mixture. Whisk until thoroughly combined, taking care not to leave any chunks.

Slowly add the wet ingredients to the dry ingredients, mixing until well combined. Spoon the batter into the muffin tins until they are 3/4 of the way full.

Press the candied ginger onto the tops of each muffin. Bake for 18-22 minutes, or until the toothpick comes out dry when inserted into each muffin. Enjoy!

December 25th, 2017

Chestnuts are roasted sweet and balanced with apple cider vinegar and soy sauce in this simple soup. Red bell pepper slices and green onions top this winter warmer for a festive veggie crunch, making it perfect for your next holiday gathering. This recipe comes to us from Donna of Apron Strings.

Serves 4

  • 1 1/2 pounds whole chestnuts
  • 1 tablespoons olive oil
  • 1 large red onion, diced
  • 4 cups low sodium vegetable broth
  • 1 cup lowfat Greek yogurt
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • a few dashes hot sauce
  • salt and pepper, to taste
  • 1 red bell pepper, sliced
  • 2 green onions, sliced

Place the chestnuts in a bowl and cover with hot water. Soak for 1 hour.

Preheat an oven to 400 degrees. Make an X on the flat side of each chestnut and place them, onto a baking sheet, cut side up. Transfer the baking sheet to the oven, roast for about 30 minutes and set aside to cool.

When chestnuts are cool enough to handle, scoop their flesh out with a spoon. Dice the chestnut flesh.

Place the olive oil into a large stockpot over medium-high heat. Add the onion and cook for about 4-6 minutes, or until softened. Add the vegetable broth, 4 cups of water and the diced flesh of the chestnuts. Bring to a boil and reduce the heat to medium-low. Simmer for 30-40 minutes, or until the bits of chestnuts are very soft.

Remove the stockpot from heat and stir in the Greek yogurt, soy sauce, apple cider vinegar and hot sauce to taste.

Transfer the chestnut veggie stock mixture to a blender in batches. Puree until smooth. Strain through a sieve and transfer to a medium bowl. Taste for seasoning and adjust if desired.

Divide the soup into 4 bowls, top with festive red bell pepper and green onion slices and enjoy!

December 25th, 2017

Sweet potatoes hold their own when paired with whole-wheat flour in this holiday quickbread. The festive flavor combination of cinnamon, cloves and nutmeg spice this treat, but it’s the tart dried cranberries that you’ll remember. This recipe comes to us from Andrea Myers of Andrea’s Recipes.

Serves 12

  • a little nonstick cooking spray, to prepare the loaf pan
  • 1 (10 ounce) sweet potato, peeled and cut into chunks
  • 3/4 cup dried cranberries
  • 2 cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 stick unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Prepare a loaf plan with a light layer of nonstick cooking spray.

Fill a 2-quart pot with 1 inch of water, add the sweet potato cubes and bring to a boil over medium-high heat. When the water boils, reduce heat to medium and continue to cook for about 10 minutes, or until tender when pierced with a fork. Set aside the sweet potato chunks to cool. When the potatoes have cooled, mash well.

Fill a small bowl with hot water and soak the cranberries in the hotel water for about 10 minutes, or until they are plump and soft.

Whisk the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg together in a medium mixing bowl.

In a separate large mixing bowl, cream the softened butter, brown sugar and granulated sugar together until light and fluffy. Beat the eggs into the butter sugar mixture, scraping down the sides in between each egg. Beat in the vanilla and mashed sweet potato.

Stir the flour mixture into the sweet potato mixture, taking care to ensure the ingredients are evenly distributed. Pour the batter to the prepared loaf pan.

Transfer the loaf pan to the oven and cook for 50-60 minutes, or until a toothpick inserted comes out clean. Let cool for 15 minutes. Run a knife along he edges to loosen the bread. Turn the bread out onto the wire rack and allow to cool completely before slicing. Enjoy!

December 25th, 2017

Pecans are candied in a skillet with caramelized sugar, then seasoned slightly savory with smoked paprika and salt. These salty sweet nuts are the perfect accent to sit atop this salad of hearty cabbage, spicy radicchio and tart grapefruit. This recipe comes to us from Amy of Cooking with Amy.

Serves 4

  • 1/4 cup pecans, chopped
  • 2 teaspoons sugar
  • 1/8 teaspoon smoked paprika
  • a pinch of salt
  • 2 cups radicchio, shredded
  • 1 cup Napa cabbage, shredded
  • 1 grapefruit
  • 2 tablespoons olive oil
  • 1 teaspoon white wine vinegar

Toss the pecans with the sugar and 1 teaspoon of water in a small bowl. Transfer the pecans to a small frying pan over medium-high heat. Cook, stirring constantly, for 2-3 minutes, or until the sugar gets very brown. Take the pan off of heat and sprinkle with the smoked paprika and a pinch of salt. Stir well, taking care to ensure the nuts are separated, and let the pecans cool in the pan.

Toss the radicchio and cabbage together in a medium sized bowl. Peel the grapefruit with a knife. Cut between the membranes to remove only the segments and drop the grapefruit segments into the bowl.

Squeeze the remaining grapefruit juice from the membranes and peel onto the cabbage and grapefruit segments. Add the olive oil and vinegar to the cabbage and grapefruit, taking care to toss to ensure the dressing is evenly distributed.

Divide the salad into 4 servings, top with the candied pecans and enjoy!

December 25th, 2017

Quinoa is an excellent meatless protein source and this fun preparation mixes the superstar grain with hearty vegetables to create a delectable dish that can either be served as a main with pasta, or as an intriguing meatless party appetizer (make mini balls and don’t forget the little toothpicks!). This recipe comes to us from Stefanie of Sarcastic Cooking.

Serves: 3-4 (makes 8 “meatballs”)

  • 1 small eggplant
  • 1 tablespoon olive oil
  • 4 ounces shiitake mushrooms, cleaned, stems removed, and diced
  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1 large egg
  • 1 egg white
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, grated
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • pinch of crushed red pepper flakes
  • 1 teaspoon chopped basil
  • 1 teaspoon chopped parsley
  • vegetable oil, for frying
  • marinara sauce, to serve

Preheat the oven to 350F.

Using a fork, prick holes all over the eggplant. Place the eggplant on a baking sheet and roast it in the oven for an hour, until the eggplant collapses/shrivels. While the eggplant roasts, cook the quinoa and mushrooms.

In a small saucepan, bring the 1 ½ cups of water and quinoa to a boil. Reduce to a simmer, cover with lid, and let cook for about 15 minutes. After 15 minutes, uncover and fluff with a fork.

In a small skillet, heat the olive oil over medium heat for a minute or so. Add mushrooms to pan and sauté for 7-10 minutes until golden.

Once the eggplant is cooled, slice it in half length-wise. Use a spoon to scoop out the flesh of the eggplant.

Give it a chop and discard the eggplant skin. Add the eggplant, quinoa, and mushrooms to a medium mixing bowl.

Mix in the egg, egg white, parmesan, garlic, salt, pepper, crushed red pepper flakes, basil, and parsley. Mix well.

Line a baking sheet with parchment/wax paper. Form the shiitake/eggplant mixture into large balls. Place the balls on the lined baking sheet. Place the sheet with all the “meatballs” on it in the refrigerator for twenty minutes while you heat the oil.

Fill a large, heavy-bottomed skillet about ¼ of the way up with vegetable oil. Heat the oil over medium/high heat for about ten minutes.

Remove the “meatballs” from the fridge, add four “meatballs” to the hot oil at a time. Fry the balls, turning occasionally, for 8-10 minutes until golden on all sides. Remove with a slotted spoon, add to a plate lined with paper towels to drain. Fry the next batch in the same way.

Serve the “meatballs” with marinara sauce and your favorite pasta.

December 18th, 2017

Hot cereal is simmered with cinnamon, dates and maple syrup for a sweet spiced breakfast that’ll take you back to childhood. Pumpkin’s earthiness is a great match for the porridge grain farina in this stick-to-your-ribs dish that’s sure to keep you full until lunch. This recipe comes to us from Kathy of Happy. Healthy. Life.

Serves 2

  • 1 1/2 cups of water
  • 1/2 cup soy milk
  • or
  • 1/2 cup nonfat milk
  • 1/3 cup uncooked farina based porridge
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 tablespoons maple syrup
  • 1/4 cup dates, chopped
  • 1/3 cup canned pumpkin*
  • or
  • 1/3 cup roasted pumpkin puree*
  • 1 teaspoon nondairy buttery spread, for garnish
  • or
  • 1 teaspoon butter, for garnish
  • additional soy milk, for garnish
  • dash of cinnamon, for garnish
  • 2 tablespoons dates, chopped for garnish
  • 2 tablespoons pecans**, chopped for garnish

*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.



Bring the water and milk to a boil in a large pot over medium-high heat. Add the salt and porridge, stirring constantly. Bring to a strong boil and reduce heat to medium.

Continue stirring constantly and cook according to package directions, or until the porridge thickens.

Stir in the cinnamon, dates and maple syrup. If you desire a thinner cereal add in additional milk. Thicker, add in more cereal.

When the porridge has cooked into a thick, hydrated consistency resembling thick applesauce, turn the heat down to low.

Stir in the pumpkin puree over low heat. You can either stir it in completely or you can leave it swirled gently into the porridge.

Turn off the heat and spoon equal amounts of porridge into 2 bowls. Add ½ teaspoon butter per bowl, a dash of cinnamon and a splash of milk on top. Add a few leftover chopped dates and pecans, if using, as garnish and enjoy.

December 18th, 2017

A fresh piece of fruit can make for the most simple, satisfying dessert, but fruit is sometimes overlooked in winter. This recipe is a great way to take advantage of fruit year round. Simmering pears in vanilla honey syrup will warm your kitchen and delight your taste buds. This recipe comes to us from Laura Sampson of Little House Big Alaska.

Serves 4

  • 1/2 cup honey
  • 1 vanilla bean
  • 4 ripe D’Anjou pears

Equipment note: A 9 inch x 4 inch deep saucepan is recommended to poach small D’Anjou pears. If you’re using larger pears, make sure the saucepan is wide enough to fit all four pears and deep enough to cover the pears in 4 cups water.

Bring 4 cups of water and the honey to a boil in a small, deep saucepan over medium-high heat. Turn heat down to medium-low.

Split the vanilla bean down the center lengthwise using a paring knife or spoon. Scrape the out the vanilla bean seeds and stir into the honey water mixture along with the scraped pod.

Add the pears to the pot. Simmer the pears for about 10 minutes, or until they become soft, but not mushy. Transfer the pears to 4 bowls.

Increase heat to medium high and cook the syrup for 10-15 minutes, or until the syrup has reduced and thickened. Pour the syrup over each pear.

December 18th, 2017

This curried tofu salad makes a great substitute for the ubiquitous lunch food for anyone who needs to avoid eggs. Curry powder gives the dish an extra punch of flavor, while almonds pack crunch and additional protein. This recipe comes to us from Melissa of For the Love of Food.

Serves 6 – 8

  • 1 block of extra firm tofu
  • 1 1/2 tbsp. curry powder
  • 2 tbsp. chopped onion
  • 2 tbsp. chopped parsley
  • 1/4 cup vegan or regular mayonnaise
  • 1 1/2 tbsp. stoneground mustard
  • Dash of cayenne
  • Salt and pepper, to taste
  • 2 tbsp. sliced almonds

Drain the tofu and wrap it in paper towels, setting a heavy pan on top. Let sit for 20 minutes, changing the paper towels once. This will dry up the excess moisture and allow the tofu to crumble more easily.

In a large bowl, crumble the tofu block with a fork until it reaches an egg-like consistency.

Add the curry, salt, pepper, parsley, onions and cayenne and mix.

Add the mayo and mustard and mix again. If you like your egg salad more creamy, feel free to adjust the mayo and mustard amounts.

Fold in the sliced almonds and refrigerate for an hour before serving.

Serve inside one half peeled avocado and enjoy!