Parmesan-Kale Sweet Potato Boats With Salted-Lemon Chickpeas & Maple-Balsamic Cream

Recipe from starinfinitefood 

Adapted and Husband-Tested in Alice’s Kitchen

Makes 2 servings

I used what I had to make this deliciously simple dinner.  Also, since it was just we two, I cut the recipe ingredients (which is what is shown below.) This recipe can easily be doubled. The recipe called for chickpeas, but I already had black lentils made, so I used those instead.  I also used homemade Creamy Blender Balsamic Vinaigrette instead of the tahini cream because I had a jar of it prepped in the fridge.  I topped the dish with homemade Salad Topper, which turned out to be a great idea. The hubster was thrilled with this meal.

For the sweet potatoes:

1 sweet potato, halved lengthwise and scored

1 Tablespoon olive oil

Salt

Pepper

For the kale:

1 cups minced kale (I used purple curly kale.)

¼ cup shredded Parmesan (Use vegan Parmesan to make this vegan.)

1 Tablespoon olive oil

2 teaspoons fresh lemon juice

1 clove garlic, crushed

Salt and freshly ground pepper, to taste

For the chickpeas or lentils:

1 cup chickpeas, rinsed and drained OR cooked black lentils, rinsed and drained

½ Tablespoon olive oil

½ teaspoon paprika

½ teaspoon garlic powder

½ teaspoon oregano

½ teaspoon sugar

¼ teaspoon salt

Zest of ½ lemon

For the Maple Balsamic Tahini Cream: (I used Creamy Blender Balsamic Vinaigrette instead.)

2 Tablespoon tahini

½ Tablespoon balsamic vinegar

1 teaspoon maple syrup

Pinch of salt

1 Tablespoon water

Toppings:

I used homemade Salad Topper, but any toasted seeds and/or nuts combo would be lovely.

Preheat the oven to 425. Line a sheet pan with parchment paper and set aside. 

Add the olive oil, a generous pinch of salt and pepper to the bottom of the sheet pan. Place the sweet potatoes face down in the oil and drizzle the tops with more oil and salt. Place in the oven for 35 minutes, flipping after 20 minutes. 

Make the chickpeas. Add all ingredients to a bowl, toss to coat and bake for 13-17 minutes, tossing halfway. They should be crisp. 

While the potato roasts, make the kale mixture. Add the kale, olive oil, lemon juice, salt, pepper and garlic to a bowl then use your hands to massage the kale. Add the parmesan cheese then toss with some tongs. 

Remove the sweet potato from the oven, push it to one side, then add the kale mixture to the other side and spread out. Bake for 5 minutes.

If using the tahini cream, add all ingredients and whisk until smooth. 

Place the sweet potato on a plate, top with a spoonful of the kale mixture, the chickpeas, sunflower seeds, dill and tahini.

Creamy Blender Balsamic Vinaigrette (vegan)

Recipe from Nisha Vora of Rainbow Plant Life
Husband-Tested in Alice’s Kitchen
Makes about 3/4 cup

This is now my go-to balsamic vinaigrette.  It’s easy to make and ticks all the flavor boxes.  Be sure to use a high quality balsamic vinegar.  

1 small shallot (You can substitute 1/4 purple/red onion.)
2 garlic cloves
¼ cup good quality aged balsamic vinegar 
1 Tablespoon Dijon mustard
1 teaspoon maple syrup or organic cane sugar 
¼ cup + 2 Tablespoons extra virgin olive oil 
½ teaspoon sea salt, plus more to taste
Freshly cracked black pepper 

Place all the ingredients in a high speed blender OR do the following: Use a grater or Microplane to grate the shallot into a wide-mouth jar. Grate the garlic into the jar as well. If you don’t have a Microplane, finely mince both by hand. To the jar, add the balsamic vinegar, mustard, maple syrup, olive oil, salt, and black pepper to taste. Seal the jar with a lid and shake vigorously to emulsify. Season to taste with more salt or maple syrup as needed. Store the vinaigrette in a sealed jar in the fridge for 1 to 2 weeks. 

Fab Fall Salad (vegan)

Recipe from Nisha Vora
Adapted and Husband-Tested in Alice’s Kitchen
Serves 2

This is a delicious salad that is full of autumn goodness.  Most of the components* can be made in advance on your prep day. Then, when it’s dinner time, slice the apple and toss with the ingredients you prepped.  

1 batch Baked Tofu*
1 head of curly kale or lacinato (dinosaur) Kale* 
1 sweet-tart crisp apple
2 to 4 Medjool dates, chopped or ¼ cup golden raisins
¼ cup cooked and rinsed Black or French Lentils*
4 Tablespoons Creamy Blender Balsamic Vinaigrette* 
2 ounces vegan feta
¼ cup Sweet Pumpkin Crunch* 

Baked Tofu 
1 (12 to 14 oz.) block of extra firm tofu 
1 1/2 Tablespoons extra virgin olive oil
1 teaspoons kosher salt
Freshly cracked black pepper 
2 Tablespoons potato starch or arrowroot powder 

Preheat the oven to 425F and arrange an oven rack in the top 1⁄3 of the oven. Line a rimmed sheet pan with parchment paper. Press the tofu for a bit and pat dry.  Cut into ½ inch cubes.
In a large bowl, add the tofu, oil, salt, and pepper to taste. Toss gently to coat, using either a silicone spatula or your hands. Now add the potato starch or arrowroot powder and, as gently as possible, toss to coat the tofu. Arrange the tofu cubes in a single layer onto the sheet pan. Bake for 15 minutes, then remove the pan from the oven. Flip with a spatula or carefully turn the tofu with your hands. Bake for 15 more minutes, or until the tofu is golden and crisp. Set aside the baked tofu for this recipe. While the tofu presses and bakes, prep the rest of the salad. 

Creamy Blender Balsamic Vinaigrette
Makes ¾ cup 

1 small shallot 
2 garlic cloves
¼ cup good quality aged balsamic vinegar 
1 Tablespoon Dijon mustard
1 teaspoon maple syrup or organic cane sugar 
¼ cup + 2 Tablespoons extra virgin olive oil 
½ teaspoon sea salt, plus more to taste
Freshly cracked black pepper 

Place all the ingredients in a high speed blender OR do the following:  Use a grater or Microplane to grate the shallot into a wide-mouth jar. Grate the garlic into the jar as well. If you don’t have a Microplane, finely mince both by hand. To the jar, add the balsamic vinegar, mustard, maple syrup, olive oil, salt, and black pepper to taste. Seal the jar with a lid and shake vigorously to emulsify. Season to taste with more salt or maple syrup as needed. Store the vinaigrette in a sealed jar in the fridge for 1 to 2 weeks. 

Sweet Pumpkin Crunch
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg (optional)
¼ teaspoon ground allspice (or 1/8 tsp ground cloves)
⅛ teaspoon cayenne pepper
A big pinch of kosher salt
1 Tablespoon extra-virgin olive oil (use ½ Tablespoon for a nonstick pan)
¾ cup pepitas 
1 Tablespoon pure maple syrup

Line a large plate with parchment paper. Stir the cinnamon, nutmeg if
using, allspice, cayenne, and salt together in a small bowl. Heat a medium frying pan for 1½ to 2 minutes. Add the olive oil and heat for 30 seconds. Add the pepitas. Cook for 2 ½ to 3 minutes, stirring from time to time, until they start to smell toasty and some have started to turn golden.
Add the maple syrup and spice mixture. Allow to sizzle, and stir very frequently, for about 2 minutes, tossing to coat the pepitas in the mixture. Immediately, transfer the mixture to the lined plate and allow to cool for 5 minutes. Store in a jar in the pantry for at least 2 weeks.

Kale
Strip out the tough center ribs. Wash and dry the leaves using a salad spinner (or a wash in a large bowl, then dry with clean dish towels). 
Option 1: Tear the kale into small pieces with your hands. 
Option 2: Stack several large kale leaves on top of each other, then roll them up. Slice the kale as thinly as you can. 
Massage the kale: Add the kale to your largest serving bowl. Add a few drizzles of olive oil and a couple pinches of salt. Use your hands to massage the kale until it softens a bit, 30 to 60 seconds. 
Add the kale to a paper towel lined container or reusable bag; refrigerate for up to 1 week to use in other meals. 

Lentils
Add 1 cup rinsed black (beluga) lentils or French lentils to the Instant Pot.  Add 1 ¾ cup water or vegetable broth.  Add a pinch of salt.  Place the lid onto the Instant Pot and set to Sealing.  Cook at high pressure for 5 minutes.  Do a natural release for 15 minutes. Rinse the lentils and store in a airtight sealed container.

ASSEMBLE THE SALAD: Using a sharp knife, slice the apple as thinly as you can. Add the sliced Apple to the massaged Kale, along with the chopped dates (or Raisins) and Lentils. Spoon on the Creamy Blender Balsamic Vinaigrette and toss well to coat. Add the Sweet Pumpkin Crunch, the Feta and the Baked Tofu. Toss again and add more Balsamic Vinaigrette to taste. 

Miso Lentils with Caramelized Cauliflower (vegan)

Recipe from BOSH
Husband-Tested in Alice’s Kitchen
Makes 4 generous servings

My husband and I loved this dish.  Though the ingredient list is long, most of the ingredients are spices.  The method is pretty basic. Be sure to have everything measured and prepped before beginning, as it comes together quickly. The dish tasted quite good as leftovers, so you can make this on your food prep day. Be sure to serve with some sort of grain and/or flat bread for soaking up the delicious sauce.  

Ingredients for the Cauliflower
1 medium cauliflower, cut into small florets
1 Tablespoon olive oil
2 Tablespoon brown rice miso paste
1 Tablespoon soy sauce
1 Tablespoon maple syrup
1 Tablespoon balsamic vinegar

Ingredients for the Lentils
1 teaspoon coriander seeds
2 medium onions, chopped
4 cloves of garlic, minced
2 inch piece of fresh ginger (I used 1 Tablespoon minced ginger from a jar.)
1 red chili (I used ½ jalapeno, minced)
2 teaspoons smoked paprika
2 Tablespoons olive oil
2 Tablespoons plant-based butter
1 teaspoon mustard seeds
1 teaspoon cumin seeds
6 curry leaves
1 bay leaf
1 teaspoon turmeric
1 teaspoon smoked paprika
15 oz. can of chopped tomatoes
2 (15 oz.) cans lentils (I used 2 cups cooked homemade French lentils. Be sure to rinse and drain the lentils whether you’re using canned or homemade.)
2 Tablespoon miso paste
1 small lime, juiced (I would begin with 1 Tablespoon juice, taste and then go from there.)
1 Tablespoon minced fresh cilantro

Ingredients for Serving

½ cup plant-based yogurt
1 Tablespoon fresh lime juice, or to taste
Salt and pepper, to taste

the Roasted Cauliflower florets
Toasted seeds (I used Smokey Granola.)
Plant-based Naan bread or Roti or brown rice or other grain

Preheat the oven to 425F. Cut the cauliflower into bite-sized florets.  Add the olive oil, miso paste, soy sauce, balsamic vinegar, paprika and maple syrup to a large bowl. Whisk together well.  Add the cauliflower and toss until thoroughly coated. Transfer to a baking tray and roast for 30 minutes, mixing half way until tender and caramelized.

Heat the oil and butter in the pan over medium heat.  Add the mustard seeds and coriander seeds and fry for 30 seconds or until they start to pop. Add the cumin seeds, curry leaves, bay leaf and fry for 1 minute until fragrant.  Add the onions and the chili to the pan and fry for 6-7 minutes until soft and golden. Add the turmeric and paprika and fry for 30 seconds. Add the rinsed and drained lentils and stir for 2 minutes. Add the tomatoes, miso paste and maple syrup, stir to combine and simmer for 3-4 minutes. Pour in the coconut milk, stir to combine and simmer for 3-4 minutes.  Add the lime juice and cilantro.  Stir, taste and adjust seasoning. 

 
Add the coconut yogurt, lime juice, salt and pepper, to taste, to a small bowl and stir to combine. Add a little water to loosen if needs be. Drizzle over the yoghurt, sprinkle over the toasted nuts/seeds, garnish with cilantro leaves, top with the cauliflower florets and serve immediately with the bread of your choice or grain.

Lentil Bolognese (vegan)

Servings: 6
Author: Nisha Vora

Husband-Tested in Alice's Kitchen

My husband and I thought this was especially delicious, perfect for company.  The texture is very "meaty" and the taste has depth.  Serve this up with a crisp green salad and some garlic toast for a grand meal!

Ingredients
1½ tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme (or use more oregano)
1½ teaspoons kosher salt, plus more to taste
Freshly ground black pepper to taste
1 (5.3-ounce) (150g) tube of tomato paste 
½ cup (120 mL) dry red wine 
3 cups (720 mL) vegetable broth
1 cup (185g) red lentils, soaked 
¼ cup (32g) walnuts (or pecans), crushed finely
1 (14.5-ounce/410g) can of crushed tomatoes or whole peeled tomatoes, crushed by hand 
12-16 ounces (340-454g) long, wide pasta (such as tagliatelle, pappardelle, or fettuccine; or tube pasta such as rigatoni or penne rigate; or gnocchi)
1 tablespoon high-quality balsamic vinegar 
Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)

Instructions
Soak the 1 cup of lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.) 

Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a pinch of salt. 

Stir occasionally and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. 

Add a few spoons of water to deglaze the pan, and stir. 

Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 9-10 minutes. 

Add the garlic, thyme, oregano, 1½ teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds. 

Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently, until it’s darker red in color. 

Pour the wine into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes, until the smell of alcohol has burned off and the mixture is jammy. 

Pour in the broth to deglaze the pan, stirring any browned bits on the bottom of the pot and stirring the broth into the tomato paste to combine. Add the lentils and walnuts, and stir to incorporate. 

Heat until the mixture comes to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20 minutes, stirring occasionally.
Add the crushed tomatoes and simmer for another 20 minutes, or until the lentils are tender but still al dente, stirring occasionally to prevent burning and sticking. (If using crushed tomatoes, you may need to add a little water or lower the heat as needed to prevent burning.) 

Meanwhile, bring a large pot of water to a boil and salt generously. Add the pasta and cook until just al dente. Reserve a ladle or so of pasta water (may not need it). 

Drain the pasta but do not rinse it. 

Taste the Bolognese for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar and stir to combine. 

Add the hot cooked pasta to the Bolognese and toss until well coated in the sauce, adding a bit of pasta water as needed to ensure the sauce coats the noodles. 

Garnish with chopped parsley or basil, if using.

Notes
If you're not serving all of the Bolognese at this time, transfer the amount of Bolognese sauce you'd like to eat to the pasta pot. Add the hot cooked pasta, turn the heat to medium, and toss to coat. Store the leftover Bolognese sauce separately in the fridge. 

This recipe is best with tomato paste from a tube, not canned tomato paste. For the best tomato flavor, use whole peeled tomatoes and crush them by hand. Crushed and whole peeled tomatoes are hard to find in 14.5 ounce cans, so I usually use half of a 28-ounce can. 

You can try sautéing finely diced mushrooms after the onions to add in some of that natural umami, which walnuts bring. And/Or, if you have dried porcini mushrooms, you can blitz those in a spice grinder or small food processor into a powder (or use store-bought porcini mushroom powder), and 1/2 to 1 teaspoon of that when you add the veggie broth. Enjoy!

Information: (1 of 6 servings)  Calories 378; Total Fat 8.2g; Saturated Fat 0.8g; Cholesterol 0mg; Sodium 936mg; Total Carbohydrate 59.2g; Dietary Fiber 6.1g; Total Sugars 7.5g; Protein 14g; Calcium 50mg; 4% Iron 4mg 23% ;Potassium 650mg 14%

Instant Pot Lentil Soup

Recipe from Rainbow Plant Life 

Husband-Tested in Alice’s Kitchen
Makes 6 servings

What a super soup to make on food prep day!  This is almost stew-like and very filling.  You can make it more soupy by adding more broth or water.  Add a crisp salad and a slice of bread for a delicious lunch for friends.  This soup is also freezer friendly.

1-2 Tablespoons extra virgin olive oil
1 large yellow onion, finely diced
3 medium carrots, diced (peeled or not)
6 garlic cloves, minced
4 cups (960 mL) low-sodium vegetable broth, more as needed
1 pound baby potatoes, quartered (peel left on)* 
1½ cups (300g) French green lentils (Puy lentils)
Bouquet garni: 2 bay leaves + a few sprigs each of Italian flat-leaf parsley, fresh rosemary, sage, and thyme, tied tightly together with kitchen twine**
1 (28-ounce/800g) can whole peeled tomatoes, crushed by hand***
1½ teaspoons kosher salt
Freshly cracked black pepper, to taste 
½ teaspoon Dijon mustard
2 teaspoons aged balsamic vinegar****

Select the Sauté setting on the Instant Pot (normal or medium heat level). After a few minutes, add the olive oil. Once the oil is hot, add the onion with a pinch of salt. Cook until the onion is nicely golden and completely soft, 6 to 8 minutes. Add the carrots and garlic along with a pinch of salt and a few cracks of pepper. Cook until the carrots are just starting to soften, about 3 minutes.
Pour in a bit of the vegetable broth to deglaze the pot and scrape up any browned bits. Add the remaining broth, lentils, potatoes, bouquet garni, 1½ teaspoons kosher salt, and several cracks of pepper. Stir gently. 
Pour the crushed tomatoes (including juices) on top, but don’t stir (this prevents the tomatoes from sinking to the bottom and triggering the Burn notice).
Note: Get the can nice and low right into the pot instead of pouring it from high above. That will help keep the tomatoes resting on top. Hit the Cancel button. 
Secure the lid and set the valve to Sealing (not Venting). Select the Pressure Cook setting (or Manual setting on older models) at high pressure and set the cook time to 11 minutes. 
Once the 11-minute timer has completed and beeps, allow a Natural Pressure Release for 10 minutes. Then manually release any remaining steam.
Open the pot and remove the bouquet garni. Stir in the Dijon mustard and balsamic vinegar and taste. Add more salt and pepper to taste. 
This is a hearty and thick soup/stew, but if you want it thinner, add more broth until you reach your desired consistency and stir until warmed through.

Notes
*If you don't have baby potatoes, you can use larger golden or yellow potatoes; just chop them into small pieces.  
** If you don't have all the herbs, it's totally fine to use just 2 or 3 of them. You can also use oregano instead of sage or rosemary. 
*** I prefer whole peeled tomatoes, as they are made with just tomatoes (pre-crushed and pre-diced tomatoes have other ingredients added), so there's more pure tomato flavor. If you don't have them, though, just use pre-crushed tomatoes. 
**** A good-quality aged balsamic vinegar is needed: it adds a subtle sweet tanginess that works so well with lentils. The standard $3 imitation balsamic at every grocery store is just sour and doesn't do any favors. If you don't have a good balsamic, try using 1 teaspoon of red wine vinegar or sherry vinegar, taste, and then add more as desired. If the soup tastes too tangy, add a pinch or two of sugar or maple syrup (it won't taste sweet, just there to balance the flavors).

Nutritional Information: (1 of 6 servings) 388 calories; 15.9 g total fat; 2.2 g saturated fat; 0 mg cholesterol; 48.1 g total carbohydrates; 9.8 g fiber; 16 g sugars; 12 g protein; 214 mg calcium; 4 mg iron; 291 mg potassium

Strawberry Salad with Candied Hazelnuts (Vegan)

Here we have Strawberry Salad with Candied Hazelnuts
served along side bbq tofu.

Recipe from Minimalist Baker
Husband-Tested in Alice’s Kitchen 
Servings: 4 (2-cup servings)

It’s strawberry season where we live, therefore, we must eat ‘em any way we can.  Minimalist Baker has consistently posted great recipes and so I was pretty confident this one would be great too.  I confess to making a double batch of the hazelnuts to toss in other salads for the week, but they are absolutely the perfect nut to pair with the strawberries.  I buy vegan feta cheese from Trader Joes.  The strawberries were locally grown and so they were extra tasty.  All in all, this salad is summer in a bowl.  Yum!

Hazelnuts
1 heaping cup raw hazelnuts, roughly chopped
2 tsp olive oil or melted coconut oil
1 Tbsp coconut sugar
2 tsp maple syrup (or agave nectar)
1 pinch sea salt
1 pinch ground cinnamon

Dressing
2 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
1/2 tsp maple syrup
1-2 Tbsp minced shallot
1 pinch each sea salt and black pepper

Salad
1 (5-oz.) package baby spinach OR mixed baby greens
1 ½ cups thinly sliced strawberries
1/4 cup vegan feta cheese crumbles 

Preheat oven to 350 degrees F (176 C) and add raw hazelnuts to a parchment-lined baking sheet.  Once oven is preheated, toast hazelnuts for 7 minutes. Then remove from oven and add remaining ingredients directly to the hazelnuts (oil, coconut sugar, maple syrup, sea salt, and cinnamon). Use a spatula to thoroughly toss/combine.
Place back in oven and roast for another 4-6 minutes or until fragrant and golden brown. Set aside to cool.
In the meantime, prepare dressing by adding all ingredients to a jar (or mixing bowl) and shaking vigorously (or whisking) to combine. Taste and adjust flavor as needed, adding more balsamic for acidity, maple syrup for sweetness, salt or pepper for flavor balance, or olive oil for creaminess. Set aside.

To serve, add spinach or baby lettuces/greens, half of the strawberries, and half of the roasted hazelnuts to a large mixing/serving bowl. Drizzle with half of the dressing and toss to combine.
Plate and garnish with the vegan feta and remaining strawberries and hazelnuts, and serve with remaining dressing (if you like a more heavily dressed salad).
Best when fresh, though leftovers store separately in the refrigerator up to 3 days. Store hazelnuts well sealed at room temperature.

Nutritional Info: (1 of 4 servings) Calories: 368; Carbohydrates: 19.1 g; Protein: 7 g; Fat: 31.9 g; Saturated Fat: 2.9 g; Polyunsaturated Fat: 4 g; Monounsaturated Fat: 23.5 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 68 mg Potassium: 557 mg; Fiber: 5.6 g; Sugar: 11.2 g; Vitamin A: 3337 IU; Vitamin C: 43 mg; Calcium: 94 mg; Iron: 3 mg

Oil-Free Balsamic Salad Dressing/Marinade (Vegan)

Here's a simple salad drizzled with Oil-Free Balsamic Salad Dressing. 
It shares a plate with a bit of sauerkraut, Crispy Air Fryer Tofu,
a Clementine orange and one Brazil nut.

Recipe from Shane & Simple

Husband-Tested in Alice's Kitchen

This delicious oil free, nut free, gluten free, whole food plant based dressing is tangy with a hint of sweetness.  It can be made in less than 2 minutes.  It will keep in the fridge for 2-3 weeks.  And, it can be used as an oil-free marinade for tofu or tempeh or veggies for roasting. 

1/4 cup + 2 Tablespoons good quality balsamic vinegar

3 Tablespoons Dijon mustard

2 Tablespoons maple syrup

1 teaspoon nutritional yeast

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1-2 cloves garlic, minced (optional)

Water (optional)

Add all the ingredients, except the water, to a jar with a tight fitting lid.  Shake the jar vigorously until the ingredients are well combined.  Add water, a Tablespoon at a time and shake again, until you get the consistency you like.

(You can also place the ingredients in a bowl and use a whisk to combine.)

Nutritional Information: (2 Tablespoons) 60 calories; 300 mg sodium; 0 g fat; 11 g carbohydrates; 0.1 g fiber; 0.3 g protein; 0 mg cholesterol

Note: I think it's really important to use a good quality, great tasting balsamic for dressings, especially when the vinegar flavor will be "out there in front."  Here's the one I use.  (I purchase it from William Sonoma.)

  

Mushroom Toasts

 

Husband-Tested Recipe from Alice's Kitchen

Makes 2 generous servings

(This is a vegetarian dish, but you can easily make this vegan by swapping the cheese with mashed avocado.)

There are many versions of mushroom toast out in the world.  And, no wonder!  It's a wholesome, scrumptious, low budget meatless meal that everyone will love. It's very simple to make, but be warned.  Because it comes together so quickly, you must have all the ingredients prepped in advance.  

4 slices sturdy bread such as sourdough or whole grain (Pictured is Dave's Killer 21 Whole Grains and Seeds Bread found in the freezer section at Whole Foods.) 

2 1/2 ounces (about 1/2 package) Boursin Garlic & Fine Herbs Cheese (For a vegan version, use 1 large mashed avocado.)

4 cups baby kale or baby spinach

3 cloves peeled garlic, divided (Slice 2 cloves.  Leave 1 clove whole.)

1/2 pint cherry tomatoes, halved

3 scallions or 1 shallot or 1/4 red onion, thinly sliced

1/4 teaspoon or less red pepper flakes

8 ounces or so Baby bella mushrooms or other mushrooms, sliced or quartered

1/4 cup red wine or good quality balsamic vinegar

Water, as needed

Kosher salt, to taste

Freshly ground pepper, to taste

Olive oil

Be sure to prepare all the ingredients in advance because it comes together very quickly.

Place the bread slices on a baking sheet.  Brush each slice with a bit of olive oil.  Set aside.

Heat a large skillet on medium high.  Add some olive oil.  Add the mushrooms and onions.  Saute for a few minutes.  Add the red pepper flakes and 2 cloves of sliced garlic.  Stir about 1 minute.  Add the red wine or balsamic vinegar.  Stir until the liquid has evaporated.  If the mushrooms begin to stick, just add a splash of water.  Remove the mushroom mixture to a bowl and set aside.  Using the same skillet, add a bit more oil and once the oil is hot, add the greens and cherry tomatoes.  Stir until the greens are wilted.  Remove from the heat and set aside.

Heat the broiler.  Place the bread slices in the oven under the broiler.  Watch carefully.  Broil until the tops are toasty brown.  Remove the baking sheet.  Brush the tops with a bit of olive oil.  Rub the toast with the whole clove of garlic.  Sprinkle with salt and freshly ground pepper.  Flip the slices over.  Brush with olive oil and place the baking sheet back under the broiler.  Watch carefully because the second side will toast up much faster.  When the toasts are nicely browned with maybe a little char on the edges, remove them from the oven.  Again, brush with a bit of olive oil, rub with the garlic clove, sprinkle with salt and freshly ground pepper.  

Smear some of the Boursin cheese or mashed avocado on each slice.  Add the greens and tomato mixture.  Top with the mushrooms.  Serve hot with a fork and sharp knife and a large napkin ;-)

Instant Pot "Baked" Beans (vegan)

Instant Pot "Baked" Beans served with Garlic Toast* and a simple salad/slaw

Recipe from The Vegan Instant Pot Cookbook by Nisha Vora

Husband-Tested in Alice’s Kitchen

Serves 10-12

No need to use bacon or an oven to make these absolutely scrumptious baked beans.  Take this dish to a pot luck and amaze your friends and family.

1 lb. dried navy beans or great northern beans, rinsed and drained

8 cups water, for soaking

1½ Tablespoons plus 1½ teaspoons kosher salt, plus more to taste, divided

2 cups low-sodium vegetable broth

3 Tablespoons brown sugar, coconut sugar or date sugar (I will use 1-2 T next time.)

¼ cup blackstrap molasses

1 teaspoon smoked paprika

1 Tablespoon Dijon mustard

1 Tablespoon olive oil

1 large yellow onion, finely chopped

4 cloves garlic, minced

3 bay leaves

Freshly ground black pepper, to taste

½ cup tomato sauce

3 Tablespoons vegan Worcestershire sauce

2 Tablespoons tomato paste

1 Tablespoon balsamic vinegar

In a large bowl, combine the beans, 8 cups water and 1½ Tablespoons of the salt.  Stir until the salt is dissolved.  Soak for at least 10 hours and up to 12 hours.  (Soaking the beans in plenty of salted water is key to softening their skins.  Soaking will also aid in digestion and will take less time to cook the beans.)  Drain and rinse the beans.

Stir together in a large measuring cup the vegetable broth, brown sugar, molasses, smoked paprika, and mustard.  Set aside.

Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil.  Once the oil is hot, add the onion. Cook until the onion is browned, 4-6 minutes.  Add the garlic and cook until it starts to turn golden, about 1 minute.

Pour ½ cup of the broth-molasses mixture into the pot.  Use a wooden spoon to scrape up any browned on the bottom of the pot.  Cook 2-3 minutes to slightly thicken the mixture.

Add the soaked beans, bay leaves, black pepper to taste, the remaining broth-molasses mixture. Stir to combine and select the Cancel setting.

Secure the lid and set to Sealing. Select High Pressure and set the cook time to 35 minutes. 

Once the 35 minute timer has completed and beeps, allow a Natural Pressure Release.

Open the pot and check to see if the beans are tender.  (If they are still a bit firm, secure the lid and cook the beans at high pressure for another 5-10 minutes and allow the pressure to release naturally for 10 minutes.) 

Discard the bay leaves. Once the beans are cooked to your liking, select the Sauté setting and add the tomato sauce, Worcestershire sauce, tomato paste and vinegar.  Simmer the beans uncovered, stirring frequently, until the sauce is thick and gooey, 5-10 minutes.  (The beans will also thicken while resting.) Taste the beans and adjust the seasonings to your liking, adding more salt, molasses or vinegar as desired.

To serve: These delicious beans can be served at a pot luck as a side dish.  They can also be served on Garlic Toast!  Slice good quality crusty bread into thick slices.  Place the slices on a cookie sheet and drizzle with a bit of olive oil.  Broil until toasty.  Rub the toasty side with a clove of fresh garlic.  Sprinkle with kosher salt and freshly ground pepper.  Flip the slices and repeat. Sprinkle with some fresh chopped parsley, if desired. Spoon the beans over the toast and serve alongside a slaw for a great lunch or casual dinner.

Wild Rice Salad

Recipe from RainbowPlantLife

Husband-Tested in Alice’s Kitchen

Makes 4 servings (recipe can be halved or doubled)

There are several YouTube channels and blogs I truly enjoy watching.  One of these is Rainbow Plant Life.  The recipes and food prep videos are excellent.  The dishes Nisha prepares are all vegan.  This particular recipe for a simple wild rice salad was part of a food prep video.  She used the salad as a side, but also as a filling for roasted butternut squash.  I love the chewiness of the earthy wild rice, the sweetness of the dried cranberries and the crunch of the pecans. 

3 cups cooked wild rice*

Freshly ground black pepper, to taste

1 cup fresh herbs (such as parsley, mint, cilantro, basil), left whole or roughly chopped

½ cup dried cranberries, cherries or chopped apricots

½ cup toasted nuts (almonds, pecans, etc.) OR seeds (pepitas or sunflower seeds, etc.)

2-3 Tablespoons extra virgin olive oil

2-3 Tablespoons high-quality balsamic vinegar

Kosher salt or sea salt, to taste

Toss all the ingredients together in a large bowl.  Taste and adjust seasonings, if needed. Serve.  Store in the fridge in an airtight container for 2-3 days.

*How To Prepare Wild Rice In A Rice Cooker:

Place ¾ cup wild rice in the rice cooker bowl.  Add 2 cups water (or stock or a combination of stock and dry white wine).  Add ¼ teaspoon Kosher salt. Swirl to combine.  Close the cover and set for the regular/Brown Rice cycle.  When the machine switches to the Keep Warm cycle, open the cover and stir to dissipate the heat to prevent over-cooking.  Close the cover and let the rice steam for 15 to 20 minutes. (At this point I added the dried cranberries to the wild rice and gave it a stir.  This plumps up the cranberries.) This rice will hold on Keep Warm for up to 1 hour.  Serve hot, or cool to room temperature and chill for later.

Marinated Italian Tofu

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Recipe from Oh She Glows Every Day by Angela Liddon

Serves 4 to 6

Use this flavorful marinated tofu in a wrap or a salad for an easy flavorful boost of protein, especially in hot weather because there’s no need to cook it.  If you prefer your tofu warm, you can stir-fry, sear it, or bake it.  You’ll need a half batch of this tofu to make SpiraledZucchini Summer Salad.

1/3 cup extra-virgin olive oil

1/3 cup balsamic vinegar

2 Tablespoons low-sodium tamari

4 cloves garlic, grated on a Microplane or finely minced

1 teaspoon pure maple syrup

1 teaspoon lemon zest

½ teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon dried thyme

¼ teaspoon fine sea salt

1/8 teaspoon freshly ground pepper

1 (12 to 16 oz.) block firm or extra firm tofu, drained and pressed dry

Place all the ingredients except the tofu into a glass container and whisk until combined. 

Slice the pressed and dried tofu into small bite-size cubes.  Place the tofu into the marinade and gently toss to thoroughly coat the tofu.  Put a lid on the container and place the container in the refrigerator.  Marinate the tofu for at least 30 minutes, but longer if you have the time, even overnight.  The flavors will get better and better.  Store any leftovers in the fridge for 3 to 4 days.  If the marinade solidifies when chilled (due to the olive oil) simply leave the container on the counter at room temperature and it will liquefy once more.

Nutritional Info: 

(1 of 4 servings) 303 calories; 1.5 g fiber; 97.0 mg. calcium; 12.7 g protein

(1 of 6 servings) 202 calories; 1.0 g fiber; 65 mg. calcium; 8.5 g protein