RIGATONI a la AUBERGINE
1 medium eggplant, cut into ½ cubes
3 Tablespoons olive oil
3 garlic cloves, minced
¼ teaspoon crushed red pepper flakes (add more or less to your taste)
1 28 ounce can fire roasted crushed tomatoes
Freshly ground black pepper
1 pound rigatoni
Balsamic vinegar for drizzling (don’t skip this!)
¼ cup fresh basil
Vegan ricotta (goat cheese works well here too)
Heat the oil in a large saucepan or skillet over medium-high heat. Add the eggplant and cook until lightly browned (5-7 minutes). Reduce heat to medium and cook for about 15 minutes until very soft and tender. Add the garlic and red pepper flakes and cook for 1 minute more. Add the crushed tomatoes. Cook and stir for a few more minutes. Season with black pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until tender. Use the time on the box for a guide, but high altitude always takes longer to cook pasta. Drain and return to the pot
Add sauce to pasta and toss to coat. Divide between bowls or plates. DRIZZLE EACH PLATE WITH BALSAMIC VINEGAR. This adds an important flavor to the dish and this step should not be skipped. Top with the chopped basil and a few dollops of ricotta or goat cheese.
In a large soup pot, heat the oil over medium-high heat. Add the onion, garlic, bell pepper, and celery. Sauté for 4-5 minutes. Add the potatoes, 2 cups of the corn, and the vegetable broth. Bring to a boil and cook uncovered for about 25 minutes, or until the potatoes are tender. Add the green chile. In a blender or food processor, combine the remaining 2 cups of corn, salt, and milk. Blend until semi smooth. Pour the mixture into the rest of the ingredients in the soup pot and bring to a boil. Cook for another 5 minutes. Remove the pot from the heat and use an immersion blender to briefly blend some of the soup. Don’t overdo it! You want some chunks and texture. Garnish each bowl with black pepper and chopped scallions.
1 T vegetable oil
1 medium onion, minced
4 garlic cloves, peeled and minced
1 1/2 T fresh minced ginger
1 4 ounce can red curry paste (We used Maesri brand found at Ta Lin). Start with 1 ounce at a time and add more to taste.)
1 10 ounce jar mild curry spice paste ( We used Patak’s Original found at Ta Lin.). Start with 5-7 ounces to start, and add more to taste.).
2 cans coconut cream
½ cup vegetable stock
1 T brown sugar
4 tsp soy sauce
1 14.5 ounce can diced tomatoes, drained
1 ½ cups home-cooked chickpeas, or 1 can, drained and rinsed
3-4 cups vegetables (suggested – cauliflower, broccoli, red bell peppers, eggplant, sweet potatoes, green beans, zucchini, peas… whatever you want).
Thai basil, cilantro, jalapeno as desired
Sautee the onion and ginger in a large pot in the oil until softened. Add the garlic and cook for 1 minute until fragrant. Do not let the garlic burn. Add the curry pastes and stir to combine. Cook for another minute. Then add the brown sugar, soy sauce, and vegetable stock. Add the coconut cream. Add the chickpeas and tomatoes. If using cauliflower, sweet potatoes, eggplant, or carrots, add them now. Bring to a boil, lower heat, and let simmer uncovered for 10 minutes.
10 minutes before serving, add the rest of your vegetables. You want them heated through but still crisp.
Serve over rice with garnish of your choice.
2 ripe avocados
1 garlic clove, minced
Fresh lime juice
Minced onion and tomato (optional)
Salt to taste
Chipotle Sour Cream
1 cup sour cream. Plant based sour cream is acceptable
1-2 tsp chipotle powder
2 onions, thinly sliced
2 bell peppers (red, yellow) julienned
2 small to medium sized zucchini, julienned
1-2 large chiles such as poblanos, julienned
2 tablespoons olive oil
1 tablespoon fresh lime juice
Salt and black pepper
10 inch tortillas
Prepare a medium fire in the grill with a vegetable grill rack in place (or prepare your large roasting or broiling pan). Toss your vegetables in olive oil, lime juice salt, and pepper. I group each type of vegetable separately since they have different cooking times. Grill, tossing frequently, until they are tender and grill-marked. This takes about 8 minutes. While your vegetables are grilling, make your guacamole by mashing your ingredients to your desired consistency. I like it a little chunky. To make the chipotle sour cream, combine the sour cream, chipotle powder, and salt to taste. Warm your tortillas in the microwave right before serving. Slice some fresh jalapenos on the side. Serve the warmed tortillas, jalapenos, guacamole, chipotle sour cream, and grilled vegetables at the table, and allow diners to assemble their own fajitas.
This soup is absolutely delicious and very healthy. Cutting up butternut squash can be time consuming, but frozen squash works perfectly fine in this recipe. If you have an immersion blender it can be made with only a little hands-on time and effort. This soup reheats well and can be frozen, so make a big batch! You won’t be sorry. Serves 6.
1. Heat the oil in a large pot over medium heat. Add the onion and cook, stirring until tender – about 5 minutes. Stir in the ginger and cook until fragrant, about 1 minute. Add the squash, sweet potatoes, and regular potato, and water or stock. Bring it to a simmer. Add salt to taste. Store bought bouillon cubes tend to be salty, so make sure you taste the soup before adding extra salt. Reduce the heat and simmer covered for 45 minutes, or until all the ingredients are tender.
2. Using an immersion blender, puree the soup. If you don’t have an immersion blender you can use a regular blender, working in small batches. 3. Return the soup to the pot if you are using a regular blender. Stir in the milk. Tate and adjust the salt and pepper to taste.
There are many variations of this Italian classic, and this version is so flavorful that the meat is not even missed. It is a cross between a stew and a soup, but has quite different flavors from minestrone. This recipe is very forgiving, and you should feel free to adjust the seasonings to suit your taste. Pasta Fagioli keeps well and makes a great leftover meal, but make the pasta fresh each time and don’t let it sit in the
Serve with crusty bread.
3 Tablespoons butter
1 onion, chopped
Red pepper flakes to taste
1 28 ounce can (or 2 14 ounce) stewed tomatoes
1 to 1 ½ cups jarred spaghetti sauce (Ragu…)
1 cup cream or half and half (plant based milks do not lend themselves to this dish)
1 pound penne pasta
Fresh grated parmesan for topping
Start your pasta cooking using the directions on the box. Sautee the butter, onion, and red pepper flakes until the onion is soft. Add the stewed tomatoes. Break the bigger chunks of tomato apart as they cook using a wooden spoon. Add 1 cup of spaghetti sauce, reserving the rest. Let cook for a few minutes. Add the cream. After it has cooked for a minute, dip a spoon in the sauce. If it coats the spoon, it is done. Adjust to taste, adding more spaghetti sauce and/or cream until it tastes perfect. Drain the pasta well and stir into the sauce. Cover and let the pasta sit for a bit to allow the pasta to absorb the sauce. Serve topped with fresh grated parmesan.
This soup is quick and easy, and totally delicious on a cold winter’s day. Serves 4
2 Tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
2 teaspoons salt
2 teaspoons Italian seasoning
Crushed red pepper flakes to taste (don’t skip unless you HATE spice)
1 - 28 ounce can whole tomatoes (fire roasted if you can get them)
2 cups vegetable broth or water with a veggie boullion cube
1 can coconut milk
2 Tablespoons brown sugar
Chopped fresh basil or cilantro for garnish (optional, but recommended)
In a large pot, heat the oil over medium heat and sauté the onion until soft. Add garlic, salt, Italian seasoning, and red pepper flakes and let cook for about one minute. Add the tomatoes and vegetable broth and bring to a boil. Remove from heat and puree. The BEST method is with an immersion blender, but you can do it in batches in a regular blender if you do not have one. Return to the pot if you used a blender and add the brown sugar and coconut milk. Reheat and season to taste. Top with the fresh herbs and croutons.
For the red chile sauce:
For the posole:
Recommended garnishes: sliced avocado, grated cheese, chopped onion, chopped jalapeno, cilantro
1. If you are preparing your ingredients from scratch, get your beans and hominy cooking well in advance. If you are using canned products, drain and rinse them.
2. Prepare the Bueno red chile by heating 2 Tablespoons of oil in a saucepan. Add 2 Tablespoons flour and cook to make a roux. Let cook briefly, then add the red chile, 1 teaspoon salt, 2 cloves of garlic, and ½ teaspoon of oregano. Fill the empty chile container with water and add to the batch. Let cook 20 minutes on medium heat until it starts to thicken.
3. In a large stewpot, warm the olive oil until shimmering. Add the onion and a pinch of salt. Cook until the onions are soft, about 5 minutes. Add the garlic and cumin and cook until fragrant while stirring, about 1 minute.
4. Add the hominy and pinto beans to the pot. Add about ½ of your prepared red chile sauce and enough vegetable stock get your desired flavor and consistency ( add the vegetable stock or bean juice a little at a time. You don’t want your posole too thick or too thin.). You want a soupy stew texture. Taste and add more red chile or stock as needed. Stir in ½ teaspoon salt and raise the heat to medium high. Bring to a boil, lower the heat, and simmer the posole gently, stirring occasionally, for about 25 minutes.
5. Stir in the cilantro and juice from ½ a lime. Add a splash of olive oil for richness. Taste and adjust the seasonings, and add more water or red chile until it seems perfect to you.
6. Serve in bowls with the garnishes of your choice. Extra limes cut in small wedges are a must.
Saute the onion in the olive oil. Add garlic, mushrooms, and wine. Add everything else EXCEPT the crumble and simmer for 4 hours with the lid off. Add the crumbles (as much or as little as you like) about an hour before serving time.
Alternatively, you can throw everything in a crock pot and let it cook all day. This sauce freezes well.
With green chile season and cooler weather, now is the perfect time for green chile stew. This recipe makes a big batch, but it makes great leftovers, and gets even better over time. If that sounds like too much for you, just halve the recipe. I am including 3 different ways to make this recipe – the Instapot, slow cooker, and on the stove. They all work perfectly well, but some ways are easier than others.
Instapot – This is the quickest and easiest way, and the stew benefits from the slow cooker process after the pressure cooking is complete.
In the Instapot, cover the beans with 6 cups of water or so. You want the water to top the beans by about an inch. If you use too much, the stew will be watery. Pressure cook for 40 minutes. Release the steam and add the bouillon, spices, potato, and onion. Pressure cook for another 10 minutes. When the pressure releases naturally, open the pot and stir in the green chile and tomato. Adjust seasoning to taste. Add a little more water if it is too thick. Use the slow cooker setting to let the flavors develop until you are ready to eat. You can start this in the morning if you like, and let it simmer all day.
Slow Cooker - Also easy, but takes longer.
Cook the beans in water overnight in the slow cooker. Once the beans are soft, add all of the rest of the ingredients except the green chile and tomato. Cook at least 6 hours. Add the green chile and tomato about 2 hours ahead of time and adjust seasonings. Add more water if necessary.
Soak the beans overnight. Drain and add the water. Cook until soft (about 2 hours but it may take longer depending on the freshness of your beans). Check your water level occasionally and add more as necessary. Add the rest of the ingredients except for the green chile and tomato. Cook until the potatoes are soft. Add the rest of the ingredients and adjust seasonings. Simmer gently to allow the flavors to develop.
Try adding some avocado or cilantro as a garnish.
Spread some mayonnaise on the bread and top it with the sliced avocado. Add the tomato slices and top with the cheese. Spread the chopped green chile over the top. Place the sandwich on a cookie sheet and broil until the cheese is melted and the edges of the bread are crispy. Eat with a fork.
Makes 4-6 servings
1 quart good quality vegetable broth, or 1 quart water with 2 veggie boullion cubes
1 14.5 ounce can petite diced tomatoes
1 generous T. vegetable oil
1 onion, cut into medium dice
1 red bell pepper cut into medium dice
1/3 T. chili powder or to taste. (The combination of chocolate and chili is sublime!)
1 tsp. each ground cumin and oregano (I usually add more)
2 cans black beans, rinsed and drained.
3 large garlic cloves, minced
1 ounce bittersweet baking chocolate
¼ cup fresh cilantro (optional – but it really adds a pop of fresh flavor)
Cubed avocado for garnish (optional)
Heat the oil in a large soup pan or Dutch oven. Add the onions and peppers; sauté until soft and golden brown – about 5 minutes. Add chili powder, cumin, and oregano and sauté until fragrant, a minute or so. Add the beans, the vegetable stock, and the tomatoes. Bring to a simmer and reduce heat to low. Simmer, partially covered, until the vegetables are tender and the flavors have blended, about 20 minutes. Stir in garlic and chocolate and simmer for just a couple of minutes to blend the flavors. Turn off the heat and let stand a few minutes. Adjust seasonings. Add more chili powder or a touch more chocolate if desired. Spoon into bowls and top with chopped fresh cilantro and avocado.
I serve this with fresh cornbread. Delicious!!!
Coconut milk adds a richness to this flavorful sauce that can be made hot or mild,
depending on the curry powder or paste that you use. This recipe is quick and easy,
and good enough for company! Serve over rice.
1 T vegetable oil
1 small onion, minced
1 carrot or red bell pepper, thinly sliced
3 cups cauliflower florets (from 1 small cauliflower)
2 T curry powder or paste
1 14.5 ounce can diced tomatoes, drained
1 cup vegetable broth or 1 cup of water + 1 veggie boullion cube
1 ½ cup home-cooked chickpeas, or 1 15 ounce. can drained and rinsed
1 cup frozen peas
1 13 ounce can unsweetened coconut milk
½ tsp salt
Freshly ground black pepper
Cilantro and jalapeno for garnish - optional
Heat the oil in a large saucepan over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Stir in the carrot or red bell pepper, cauliflower, and curry powder to taste. Add the tomatoes and broth. Cover and cook for about 10 minutes. Stir in the chickpeas, peas, coconut milk, salt, and pepper to taste. Cook uncovered until the flavors are well blended and the mixture thickens slightly, about 10 minutes longer. If you like, you can garnish the curry with cilantro and/or chopped jalapeno. Serve in a bowl over basmati or brown rice.
** Bonus** This sauce freezes well, so if you make a big batch you can pull it out of the freezer on a busy day, make a batch of rice, and have an effortless home-cooked meal ready in minutes.