Black bean quinoa salad

This salad is so good. It actually tastes like the inside of a chipotle burrito. The boyfriend was hesitant about trying quinoa, which he imagined tasted "like poop" but after he tried a bite he said, "oh, I'd definitely eat that" and then took all the leftovers. I served mine cold but it would be fine served warm or room temperature as well. 

Ingredients:

1/2 cup uncooked quinoa
1 cup veggie stock
1/2 can black beans, drained and rinsed
1/3 cup corn kernels
1/4 of a red pepper, diced
1/4 of a green pepper, diced
6 cherry tomatoes, chopped
1/4 cup diced red onion
1 green onion, chopped
1 handful cilantro, leaves torn
1 teaspoon minced jalapeno
2 tablespoons olive oil
2 tablespoons rice vinegar
1/2 lime, juiced
1/4 teaspoon salt
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 dash crushed red pepper flakes
1/2 an avocado, diced

Directions:

Cook quinoa in veggie stock according to package directions. Set aside and allow to cool. In a medium bowl, combine black beans, corn, red and green bell pepper, cherry tomatoes, red onion, green onion, cilantro, and jalapeno and stir to combine. In a separate small bowl, combine oil, vinegar, lime juice, salt, cumin, chili powder, garlic powder, cayenne pepper, and crushed red pepper flakes. Stir sauce until everything is incorporated. When quinoa is cool, add it to the black bean mixture and top with the oil and vinegar sauce. Stir to combine. Serve chilled or at room temperature and top with avocado and cilantro.

Chicken-free "chicken" and dumplings

Chicken and dumplings is one of the greatest comfort foods in my opinion. I have very fond memories of eating this as a child, but once I became vegetarian it became really difficult to find a suitable replacement. My version is completely vegetarian and doesn't use any fake chick'n replacements. I just used white beans to increase the protein and add a little thickness to it. When I made this my boyfriend said, "I know this is going to be good because it looks really wonky", which is totally true.

Ingredients:

1/2 an onion, diced
1 large carrot, diced
2 stalks celery, diced
1 tablespoon olive oil
1 can white beans, drained and rinsed
1 large clove garlic
1 bay leaf
4-5 cracks black pepper
1 dash cayenne pepper
1 dash crushed red pepper flakes
1/4 teaspoon crushed sage
1/8 teaspoon garlic powder
2 tablespoons parmesan
3 cups veggie stock
2 tablespoons cream cheese
1/2 teaspoon corn starch, mixed with a little cold water
salt, to taste
1 cup flour
1/2 rounded tablespoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 egg, lightly beaten
parsely (optional)

Directions:

In a large soup pot, combine onion, carrot, celery, and olive oil and cook over medium-low heat until vegetables have softened a bit (about 4-5 minutes). Add half of the white beans, then crush the remaining half with a fork until a smooth paste forms. Add this to the pot along with the garlic, bay leaf, black pepper, cayenne pepper, red pepper flakes, sage, garlic powder, and parmesan cheese. Stir everything all together. Add veggie stock and bring to a simmer. Continue to simmer for 5-10 minutes. Whisk in cream cheese and stir until smooth, then add the corn starch/water mixture. Bring to a simmer for about 3-5 more minutes, then taste and adjust salt and other seasonings. While this is simmering, in a separate bowl combine flour, baking powder, salt, buttermilk, and egg and fold all ingredients together gently until just combined. Take spoonfuls of flour mixture (I got 9 out of mine) and drop into simmering soup making sure they don't crowd each other. Place lid on pot and simmer for about 13-14 minutes without lifting the lid. Check dumplings after this time, they should be puffy but firm. Turn off heat and let rest for about 5 minutes, then serve topped with parsley (optional).

Matar Paneer

Matar paneer is an Indian dish with peas and and fresh cheese cubes in a creamy tomato sauce. It is really delicious and relatively easy to make at home. For me, tofu is a perfectly acceptable replacement for the paneer in this dish. The texture is similar and it is much easier to find. When it is covered in the sauce and all the spices it really doesn't taste much different. The ingredient list looks long but most of the ingredients are spices, and most of the spices are pretty commonly used ones (except garam masala but it is pretty easy to find).

Ingredients:

1 1/2 cups cubed paneer (or extra firm tofu)
1 teaspoon oil
1/4 teaspoon garlic powder
1/8 teaspoon ginger powder
1/2 onion, chopped
1 tablespoon oil
1/8 teaspoon cayenne pepper (or more depending on your preferences)
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon turmeric
1/2 teaspoon garam masala
1 clove garlic, minced
1/2 teaspoon grated fresh ginger
1/2 cup crushed tomatoes
1/2 teaspoon tomato paste
3/4 cup veggie stock
1/2 cup frozen peas
1/4 cup plain yogurt
1/8 teaspoon coriander, crushed
cilantro
salt

Directions:

Toss paneer (or tofu) with 1 teaspoon oil, garlic powder, and ginger powder. Saute or broil until lightly browned on each side. Remove from heat and save for later. In a large soup pot, combine oil and onion and cook over medium-low heat until onions are soft but before they brown. Add cayenne, cumin, garlic, turmeric, and garam masala and cook for about a minute or until things get smelling really good. Add garlic, ginger, crushed tomatoes, and tomato paste and stir to combine. Add veggie stock and puree it all with an immersion blender to create a smooth sauce. Bring the sauce to a simmer and allow it to cook and reduce for about 10 minutes or until it is starting to thicken. Add the paneer (or tofu) back in and allow things to come back up to a simmer. Simmer for about 5 more minutes, then add the peas and cook for 2-3 more minutes. Turn off the heat and allow things to cool a bit, then add the yogurt and the coriander. Season with salt as necessary and top with cilantro. Serve with rice or naan.

Sweet and sour grapes

I can't stop eating these, seriously. They are so good and they taste like candy, but you don't have to feel too bad about eating them since they are just grapes. You'll need citric acid in order to make these, which really isn't hard to find. I found some at the bulk food store by my house and it was very inexpensive.

Ingredients:

1 handful green grapes
1/4 cup sugar
1 teaspoon citric acid (adjust to control how sour they are)

Directions:

In a small bowl, combine sugar and citric acid. Wash green grapes but don't dry them. Toss a few at a time into the sour sugar and swirl the bowl around to coat. Transfer to serving dish and continue with the rest of the grapes.

Asian noodle salad

This noodle "salad" is so good. It is crunchy, light, and really filling. It is just as good the day you make it as it is left over. And it is equally good room temperature or cold. They have a dish like this at one of my favorite restaurants and it costs something like $12 or $13, which is totally crazy since it is so easy to make.

Ingredients:

8-10 cubes of tofu, pressed and dried
1 teaspoon sriracha sauce
1 teaspoon chili oil
1/4 teaspoon garlic powder
1/4 teaspoon ginger powder
2 ounces of dry rice noodles
2-3 inches of cucumber, julienned
5 baby carrots, julienned
2-3 inches of daikon radish, julienned
1/2 teaspoon sugar
2 tablespoons rice vinegar
1/4 teaspoon salt
2 green onions, chopped
1 handful cilantro
1/3 cup shredded napa cabbage or lettuce
1/2 lime, juiced
1 teaspoon honey
1 1/2 tablespoon vegetable oil
1 1/2 tablespoon rice vinegar
1/2 teaspoon grated fresh ginger
dash of salt

Directions:

In a small bowl, toss tofu with sriracha, chili oil, garlic powder, and ginger powder. Heat a skillet over medium heat and spray it with non-stick spray. Cook tofu, turning occasionally, for 5-8 minutes, or until it crisps up on the sides. Remove from heat. Cook noodles according to package directions, then drain and squeeze out the extra water. In a small bowl, combine carrots, daikon, sugar, vinegar, and salt. Let it sit for a few minutes so the flavors can meld. In another small bowl, combine lime juice, honey, oil, vinegar, ginger, and salt. Toss noodles, cucumber, drained carrots and daikon, green onions, and cilantro in the lime vinaigrette and stir until coated evenly. Then add the tofu and the cabbage or lettuce.

Easy blended salsa

Normally if I choose to make a red salsa I will almost always make a pico de gallo, however, this is not a great option in the middle of winter when tomatoes are sort of a pale red color and have almost no taste. This kind of salsa can be easily and cheaply made using canned tomatoes, which do not have the same problems with mid-winter quality. This salsa is really tasty, much more so than you'd expect from a can of tomatoes.

Ingredients:

1 can of diced tomatoes
1/4 of a sweet onion, chopped
1/2-1 jalapeno, diced (depending on how spicy you want it)
1 large clove garlic, minced
1/2 (rounded) teaspoon salt
1/4 teaspoon sugar
1/2 a lime, juiced
1/4-1/2 teaspoon cumin (depending on taste)
1 very large handful cilantro leaves

Directions:

Dump everything into a food processor. Pulse it 4-5 times, wipe down the sides, and then turn on for 10 seconds. Check the consistency as well as the levels of sugar and salt. Season again if necessary and continue to blend until it is the consistency you want. Leave it sit in the fridge for at least an hour for the best flavor.

Broccoli cheese soup

Normally I am not a huge fan of creamy soups. I don't really know why other than I don't like milk. This recipe is great because it makes a really creamy, thick soup without using any milk at all (dairy yes, milk no), which also means that you don't have to be quite as careful about the soup breaking or separating. I like my soup mostly pureed with a good handful of broccoli florets still whole but you could easily leave it chunky or puree the whole thing. If you puree the whole thing yours will be really green instead of yellow-ish though.

Ingredients:

1 large carrot, chopped

2 stalks celery, chopped

1 head broccoli, cut into florets (I used a large broccoli crown for this)

1/2 onion, finely diced

3 tablespoons butter

3 rounded tablespoons flour

1/4 teaspoon mustard

1/3 cup white wine (or beer if you like that flavor better)

3 cups veggie stock, warmed slightly

1/2 teaspoon garlic powder

1-2 generous dashes cayenne pepper (adjust to your preference)

4-5 cracks black pepper

3 tablespoons cream cheese

1/2 block of extra sharp cheddar cheese, shredded

1/4 cup parmesan cheese

salt

pepper

Directions:

Combine carrot, celery, and broccoli in a large soup pot. Cover with water and bring to a boil for 5 minutes. Drain and pull out about half of the broccoli to save for later. Transfer the rest of the boiled veggies to a blender or food processor (or use an immersion blender right in the pot) to blend up the veggies until mostly smooth. Save for later. In the same pot (that you've now emptied) combine onion and butter and cook on medium-low for 1-2 minutes or until the onions are fragrant and starting to soften. Whisk in the flour and cook for 1-2 more minutes. Add the mustard and stir, then add the wine and whisk like crazy until it is absorbed and thick. Increase the heat to medium-high and slowly whisk in the warm veggie stock, stirring constantly so that it gets thick and smooth. Once all the clumps are whisked out cook the mixture for 10-20 minutes over medium-high heat until it is the thickness you want. It should be thick enough to coat the back of a spoon. Once the mixture is thick and bubbly, turn the heat down to low and whisk in the cream cheese, stir until no clumps remain then add garlic, cayenne, and pepper. Add cheddar and parmesan and stir until melted. Once melted, stir in your pureed vegetables as well as your whole florets of broccoli. Keep on low heat for a few minutes to warm everything up again. Season with salt and pepper. 

Dal Nirvana (creamy spiced lentils)

I have always been a little intimidated by trying to make Indian food at home, but it turns out that it is actually really easy and super cheap. This recipe is made almost exclusively with things I keep on hand, which makes it a pretty good meal to throw together even if I haven't been to the grocery store in a while. This dish is surprisingly good. The yogurt at the end really makes it delicious.

Ingredients:

1/3 cup brown lentils (the cheap ones)
1/2 cup crushed tomatoes
1 clove garlic, minced
3/4 teaspoon of freshly grated ginger
1/8 teaspoon cayenne pepper (or more depending on your preference)
1/2 rounded teaspoon cumin
1/2 rounded teaspoon garam masala
1 tablespoon butter
1/2 cup veggie stock
1/4 rounded cup plain yogurt
1/8 teaspoon coriander seeds, crushed
cilantro
salt
pepper

Directions:

Place lentils in a large soup pot and cover with 2-3 inches of water. Bring to a boil and cook for 15 mintues, then drain water off. Place lentils back on stove and add garlic, ginger, cayenne pepper, cumin, and butter. Stir to combine and allow butter to melt. Add tomatoes and veggie stock and cover the pot. Cook over low heat for about 30 minutes, stirring occasionally. Check the lentils a few times to make sure they aren't getting too dry, if they are then just add a little water back in. Lentils are done when they are tender and thick but not dry. Turn off heat when lentils are tender and stir in yogurt and coriander seeds. Season with salt and pepper. Serve with naan and rice and top with cilantro.

Tofu banh mi

This sandwich is so tasty that I've eaten for the past three nights in a row, and I really dislike leftovers most of the time so that is saying something. It is so flavorful and it has lots of different textures, plus it is packed with veggies. I know most people don't have daikon in their fridge but it really makes this sandwich, so if you can find it then you should definitely use it.

Ingredients:

For the tofu:
1/2 block of tofu
2 tablespoons soy sauce
1 tablespoon honey
1 dash red pepper flakes
1/2 teaspoon sesame oil

For the pickled veggies:
1 daikon radish, shredded on a box grater
2-3 large carrots, shredded on a box grater
1/2 a jalapeno, sliced very thin
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup rice vinegar
1/2 teaspoon sesame oil

For the sriracha mayo:
2 tablespoons mayonnaise
sriracha (to taste)

For the rest of the sandwich:
1 sub bun or large piece of baguette per person, lightly toasted
3 inches of a seedless cucumber, sliced thin or in matchsticks
1 large handful cilantro, torn in smaller pieces

Directions:

Slice your tofu into thin strips, I got about 6 slices out of half a block of tofu. Drain and press these slices for about a half hour between two paper towels. Place something heavy on top of the paper towel to press more water out. While this is pressing, combine soy sauce, honey, red pepper flakes, and sesame oil together in a small bowl and set aside. In another mixing bowl, combine all ingredients for pickled veggies together and mix well. Set aside. In a small container, mix together mayo and sriracha until it is the desired spiciness. When the tofu is dry-ish heat a cast iron skillet over medium heat and wait for it to get pretty hot. Place slices of tofu on hot cast iron (you should hear a sizzle) and don't move them around. Let them cook for about 5 minutes, then try to flip. If your pan was hot enough you should see a crisp, brown coating on the tofu. Cook for another 5 minutes. Turn off heat and let the pan cool down significantly. After the pan has been off the heat for a few minutes add the soy sauce/honey mixture to the tofu, stir to coat and allow it to thicken from the pan's residual heat. Remove from pan quickly. To assemble: Take a bun and top with sriracha mayo, add tofu to the base of the bun, top with pickled veggies, then cucumber, then cilantro.