Chana Masala

The spice list on this recipe is long, I'll admit that, but it is so easy to make that just about anyone could do it. Mango powder is somewhat of an odd ingredient, but don't let it scare you off, if you don't have it just use lemon juice.

Ingredients:

1 can chick peas, drained
1/2 onion, diced
1 tablespoon oil
1 large (2 smaller) clove(s) garlic
1 tablespoon grated ginger
1 tablespoon minced jalapeno
1 teaspoon cumin
1/8 teaspoon coriander seeds, crushed
1/8 teaspoon cayenne pepper (more if you want it spicier)
1/2 teaspoon tumeric powder
2-3 teaspoons mango powder
1/4 teaspoon paprika
3/4 teaspoon garam masala
1/4 teaspoon salt
1/2 cup water
3/4 cup tomato sauce
1/2 lemon, juiced
cilantro leaves

Directions:

Place chickpeas in a small pot and cover with water. Boil for 10 minutes, then drain and set aside. While they are boiling, cook onion in oil over medium-low heat until it is soft, about 3-5 minutes. Add garlic, ginger, and jalapeno and cook for one more minute. Add cumin, coriander, cayenne, tumeric, mango powder, paprika and garam masala and cook one more minute until everything is fragrant and browning just a bit. Add salt, water, and tomato sauce and bring to a simmer. Add your drained chickpeas and continue to simmer for 10-15 minutes, checking to make sure it isn't drying out (if it is just add more water). When chickpeas are tender remove from heat and add lemon juice, stir to combine. Top with cilantro leaves and serve with rice and naan.

Potato leek soup

I brought this soup in to work to share with my coworkers once a year or two ago and people are still talking about how good it was. It is so simple but it is really comforting. You can serve this completely smooth or you can serve it a little chunky like I do, both ways are delicious. This is great on its own or you can top it with cheese, green onions, hot sauce, tomato, and/or bacon if you're not vegetarian.

Ingredients:

1 leek, white and very light green parts only, sliced in half moons
1 tablespoon butter
1 tablespoon olive oil
2 medium (or 1 extra large) potato, peeled and cubed
3-4 cups veggie stock
1 ounce cream cheese
pepper

Directions:

In a large pot, combine leek, butter, and olive oil and cook over medium-low heat for about 5 minutes, or until the leek is very tender but before it browns. Add cubed potato and add just enough stock to cover the potatoes by about a 1/4 inch (mine took a little more than 3 cups). Bring to a gentle boil and cook for about 7 minutes, stirring occasionally. If you want your soup chunky, remove about a 1/3 of the potatoes from the pot after 7-8 minutes (or until they are fork tender but not mushy). Continue boiling the rest of the potatoes for another 10-15 minutes, or until they are very soft and mushy. Using an immersion blender, blend the mushy potatoes until they are smooth. Stir to get everything off the bottom and then add the cream cheese, stirring well to incorporate. Add the reserved potatoes back in and stir. If it is thicker than you'd like, add a bit more stock until you have your desired consistency. Season with pepper and let cook for about 1 more minute just to heat everything through. Serve alone or with cheese, hot sauce, green onion, etc.

Pineapple quesadillas

These quesadillas are a little different since they have pineapple in them, but they are both spicy and sweet. If you want more spice just increase the amount of chili powder (and add a dash of cayenne). I served these with bbq sauce on the side and shredded lettuce for a little more crunch.

Ingredients:

2 flour tortillas
2 tablespoons cream cheese
1/2 cup mozzarella cheese
1/2 teaspoon chili powder
2 tablespoons chopped green pepper
2 tablespoons chopped fresh pineapple
1 tablespoon chopped red onion

Directions:

In a small bowl, heat cream cheese until soft, add mozzarella and chili powder and mix well. Spread half the cheese mixture on one tortilla. Top with green pepper, pineapple, and red onion. Add the remaining cheese mixture on top and cover with remaining tortilla. Place the quesadilla on aluminum foil on a baking sheet and spray with non-stick spray, place under the broiler. Broil for 3-4 minutes, or until golden brown. Flip and broil for another 2-3 minutes, or until the other side is equally brown and crispy. Check your quesadillas regularly when under the broiler since all broilers are different. Remove from heat and allow to rest for 1-2 minutes. Cut in wedges with a pizza cutter. Serve with bbq sauce.

Strawberry cream cheese crepes

All the prep work should be done the night before, so plan ahead for these!! Despite needing to think ahead, these are so easy. Crepes have a reputation for being challenging, but really they are quite simple. So simple that it is sort of silly that they cost $10-$15 at a restaurant.

Ingredients:

1/2 cup cream cheese
10 strawberries
1 teaspoon sugar
1 teaspoon lemon juice
1/4 cup water
1/4 cup buttermilk
1/2 cup flour
1 1/2 teaspoons sugar
1 egg
1 small pat of butter
1 dash salt
1/4 teaspoon vanilla

Directions:

In a food processor, combine cream cheese, strawberries, 1 teaspoon sugar, and lemon juice. Pulse to combine then process for a few seconds straight so that it is nice and smooth. Transfer to a small bowl and refrigerate overnight. In a blender, combine the rest of the ingredients (water through vanilla) and blend until very smooth. Transfer to a sealable container and place in fridge overnight. When you're ready to cook them, place a non-stick saute pan over medium heat and spray it with non-stick spray. Place 1/4 cup of batter on hot pan and swirl the pan to coat it thinly and evenly. Cook for about 1 minute, or when the bottom begins to bubble and turn very light brown. Carefully flip crepe using an offset spatula and your fingers and cook the other side for about 30 seconds. Remove from heat and continue with the rest of the batter. To serve, place a dollop of the strawberry cream cheese in the center of each crepe and fold in triangle shape. Top with sliced strawberries or whipped cream or powdered sugar.

Corn cakes

These corn cakes are just as good for dinner as they are for breakfast. For dinner, serve as is or with black beans. For breakfast, serve with eggs. These are really delicious and they also freeze well just in case you can't eat all of them. I served mine with easy blended salsa.


Ingredients:

1 box jiffy cornbread mix
1 egg
1/3 cup buttermilk
2 tablespoons shortening
1 cup corn
1 green onion, chopped
1 small handful cilantro, chopped
1 teaspoon jalapeno (adjust to your taste)
1/4 teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon butter

Directions:

Mix all ingredients except butter and vegetable oil in a bowl until just combined. Let rest for 5 or so minutes. Heat a cast iron skillet over low-ish heat and melt butter and vegetable oil together in pan. Take approximately 1/3 cup of batter and pour into hot pan (I cooked about 3 at a time). Cook until edges look cooked and are starting to brown, about 2-3 minutes. Flip and cook another 2-3 minutes on the other side. Repeat with the rest of the batter, adding more oil and butter if necessary. Serve with sour cream, salsa, and/or black beans.

Cilantro mint dipping sauce

 

This sauce is really delicious. It is bright and fresh and slightly spicy. This sauce is sort of like the one you get as an appetizer at Indian restaurants. I served this with naan but it would be great with pita bread or pita chips or along side a spicy curry dish. Feel free to adjust the spice according to your preference.

Ingredients:

1/2 cup cilantro leaves
1/4 cup mint leaves
1/2 teaspoon freshly grated ginger
2 tablespoons chopped red onion
1 teaspoon minced jalapeno
1/4 teaspoon cumin
1 tablespoon lemon juice (I used half a lemon)
2 tablespoons water
salt, to taste

Directions:

Combine everything in a food processor and pulse a few times, then turn on until everything is smooth and well combined. Season with salt as necessary and add more water if you would like to change the consistency. Serve with naan.

Parmesan herb salad dressing

I recently bought a huge thing of buttermilk because it was the only size container available, which has forced me to get creative with how to use it all up. I decided to try making a creamy dressing at home and it was really delicious, much better than bottled dressing. I also used all low-fat ingredients here but use what you have on hand.

Ingredients:

1/2 cup buttermilk
2 rounded tablespoons mayo
1-2 rounded tablespoon(s) sour cream
1 clove garlic, made into a paste*
1 green onion, minced
1/2 teaspoon dill
1/8 teaspoon celery salt
1/2 teaspoon sugar
1/4 cup pamesan cheese
5-6 cracks black pepper
salt, to taste

Directions:

Mix buttermilk, mayo, and sour cream together until smooth. Add the rest of the ingredients and mix well, making sure to mix up the garlic paste well. Season with salt. Store in the fridge for at least 30 minutes before using to allow the flavors to come together.

*Make a garlic paste by mincing the garlic clove as finely as possible. Then sprinkle liberally with salt. Take the flat side of your knife and scrape the garlic and salt together several times until it forms a thick, smooth paste.

Baked egg rolls

I recently purchased a box of frozen vegetable egg rolls from the grocery store and was excited to pop them in the oven for dinner. When I took my first bite I saw something inside that I am still convinced was some sort of mystery meat, despite what the company says. Anyway, I won't be purchasing those any more due to the fear of mystery meat so I decided to try making my own. They were actually not as labor-intensive as I had imagined and I thought they were pretty tasty! They are also really flexible so you can use whatever veggies you like and you could even throw in some cooked rice noodles if you wanted.

Ingredients:

egg roll wrappers (mine made 8)
1 tablespoon vegetable oil
1/2 an onion, diced
1 large carrot, cut in small match sticks
1/4  large green pepper, diced
5-7 button mushrooms, chopped
3 stalks bok choy, chopped
1/3 cup bamboo shoots, chopped
1 clove garlic, minced
2 green onions, chopped
1/2 teaspoon fresh grated ginger
1 teaspoon soy sauce
1/2 teaspoon sriracha sauce
1/2 teaspoon rice vinegar
1/2 teaspoon sesame oil
1/4 teaspoon corn starch
cooking spray

Directions:

Preheat oven to 400 degrees. Heat oil over medium-low heat and saute onion, carrot, and green pepper for 3-4 minutes, then add mushrooms, bok choy and bamboo shoots. Continue to cook until vegetables are fully cooked and have softened slightly, approximately 3-4 more minutes. Add minced garlic, green onions, and ginger and cook until fragrant, about one minute. Add soy sauce, sriracha, vinegar, sesame oil, and corn starch and cook until most of the liquid has been absorbed. About 1-2 minutes. Remove from heat. On a clean, dry surface place one egg roll wrapper with a pointy edge close to you (so it looks like a diamond not a square. Place a spoonful of the veggies in the middle of the wrapper and fold the close pointed edge about 2/3 of the way up to the pointed edge at the top. fold the two sides in, covering the vegetables with another layer of wrapper. Wet the edges of the final pointed edge of the wrapper with water (the one at the top of the diamond) and roll up. Spray a cookie sheet with cooking spray and place the egg roll seam side down on the pan. Repeat with the rest of the wrappers and filling. Spray the tops of the rolls with cooking spray and bake for 6 minutes, then flip them over and cook for an additional 5-6 minutes or until brown and crispy.

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.

Roasted sweet potato and black bean tacos

These tacos take a little bit more time but they are definitely worth it. The sweet potatoes are sweet, a little smoky, and a little crispy and when mixed with the black beans it is the perfect filling for a slightly less traditional taco.

Ingredients:

1 sweet potato, peeled and cubed
1 can black beans, drained
1 tablespoon olive oil
1 teaspoon chili powder, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon cumin, divided
1/3 cup chopped onion
cilantro
red onion slices
avocado slices
queso fresco
corn tortillas

Directions;

Preheat oven to 425 and grease a cookie sheet. While oven is preheating, toss sweet potato with olive oil, and half of your spices (so 1/2 tsp chili powder, 1/4 tsp garlic powder, and 1/4 tsp cumin). When oven is preheated spread the sweet potatoes on the pan and roast for 30-40 minutes, turning once or twice during that time. While sweet potatoes are cooking, prepare your black beans. Place beans, the remaining half of your spices, and onions in a small sauce pot and top with water. Bring to a simmer and continue cooking until the beans are tender and water has mostly evaporated. When sweet potatoes are tender, remove them from the oven and cool for a minute. To assemble: place one scoop of sweet potato in a corn tortilla, add a scoop of black beans over top, and then load it up with cilantro, red onion, avocado, and queso fresco.

Spicy miso ramen with a poached egg

I am slowly but surely learning to love a runny egg yolk. It was never something I enjoyed on its own, but I've recently discovered that it is absolutely delicious when mixed into a big bowl of something warm. You don't have to put the egg on top of this ramen but if you've never tried it before you have no idea what you're missing. For this recipe I used a package of organic dried ramen noodles from the asian section of the grocery store. You could just as easily use a package of instant ramen and then just throw away the seasoning packet.

Ingredients:

2 stalks bok choy, chopped
3 baby carrots, julienned
5 slices cucumber, cut in strips
2 teaspoons sesame oil, divided
1 teaspoon soy sauce
1/2 teaspoon (or more) sriracha
1 tablespoon instant miso paste*
1 cup veggie stock
1/2 cup water
1 serving ramen noodles
1 egg
1 tablespoon rice vinegar
1 green onion, chopped
chili oil

Directions:

In a medium sauce pot, heat 1 teaspoon sesame oil over medium heat. Add bok choy and a splash of water and cook until tender, about two minutes. Remove bok choy from pan, add carrot and cook until a little bit of the crunch has gone away, about another 1-2 mintues. Remove carrots and add cucumber, cook for 30 seconds or so, just to warm it and get it to taste like sesame oil. Remove cucumber from pan. Using the same pan you just cooked your veggies in, add stock, water, soy sauce, miso, sriracha, and the remaining teaspoon of sesame oil. Bring to a simmer then add ramen noodles. Cook noodles according to package directions (mine took 4 mintues). Remove noodles from pot when they are finished cooking and add them to the bowl you'll be serving it in. Top with piles of your cooked veggies. Leave the stock on the stove for now over low heat. In a separate small sauce pot, heat a few cups of water over medium-low heat. Add rice vinegar. Bring this to a very gentle simmer. Gently slide an egg into the pot of water and cook for 4 minutes. Remove from water with a slotted spoon. Place the egg on top of your noodles and veggies. Pour warm broth over the egg and noodles. Add green onions and season with a few drops of chili oil.

*Ok, so miso isn't really vegetarian. It is made with dried and fermented fish flakes. Honestly, I'm not that picky and it doesn't taste like fish to me and I really like it. If you don't want to use it or if you're a stricter vegetarian than I am then just use all stock. You could also use the "oriental" flavor packet of instant ramen instead of making your own broth. If you use the flavor packet then don't use soy sauce, miso, or stock.

Crispy buffalo tofu

Vegetarian bar food is sort of a joke. I mean, nachos are delicious but after a while they start to get a little old. One of the things that always looks and smells good is buffalo chicken. I think it smells so good because you can't smell any meat, you just get the spicy and buttery smell. Anyway, there aren't really any vegetarian options that come close to buffalo chicken, so I decided to try to make my own version. The tofu in this gets really crispy so if you don't like the normal texture this might surprise you.

Ingredients:

1/2 block tofu, diced
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
1/3 cup hot sauce
2 tablespoons butter

Directions:

Preheat your oven to 450 and line a baking sheet with parchment paper. Spray the parchment with non-stick spray. While the oven is preheating press your tofu between paper towels to get rid of as much moisture as you can. When your oven is preheated toss your dry-ish tofu in olive oil, garlic powder, and celery salt. Spread the tofu on the parchment paper in one layer. Bake for 15 minutes, then turn your tofu pieces over and bake for another 10-15 minutes, depending on how crispy you want them. While the tofu is baking, combine hot sauce and butter in a small sauce pot and bring to a gentle simmer. Reduce heat to low while you wait for tofu to cook. Once tofu is done toss the pieces in the hot sauce and heat together for about a minute or until the sauce has evenly coated the tofu and is the thickness you'd like. Serve with sour cream or blue cheese dressing.