Pickled Jalapeños

Recipe from Love and Lemons 
Husband-Tested in Alice’s Kitchen
Makes about 2 (1-pint) jars depending on the size of the peppers.

These pickled jalapeños are the perfect sweet & spicy addition to salads, tacos, burgers, and more! The longer they sit in the fridge, the sweeter and milder they'll become.

Ingredients
10 jalapeño peppers, thinly sliced
2 whole garlic cloves, peeled
1 cup distilled white vinegar
1 cup water
⅓ cup sugar
1 Tablespoon sea salt

Instructions
1. Divide the jalapeños into 2 (16-ounce) lidded jars and place a garlic clove in each jar.
2. In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños. Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.

Tahini Caesar Dressing (Vegan)

 

What you see here is a simple bowl made with black beans
cooked in the Instant Pot, saffron rice cooked
in the rice cooker; roasted sweet potato,
and a simple salad made with Romaine lettuce,
baby spinach, carrots, red pepper, vegan feta,
Sumac Onion Salad, and topped with Tahini Caesar Dressing.

Recipe from Julia Maiten 

Husband-Tested in Alice’s Kitchen

Makes about 1¼ cups

Just when we decide that we have a favorite go-to vegan dressing, I come upon this fabulous one.  This one is absolutely delish!  Make a double batch for the whole week to go with salads, bowls, roasted veggies, wraps or pasta salads.  

2 cloves of garlic, minced

Juice (and zest) from ½ lemon

1/3 cup (80ml) tahini

1/3 cup (80ml) water, more as needed

3 heaping Tablespoon nutritional yeast

1 heaping teaspoon Dijon mustard 

1 Tablespoon apple cider vinegar 

2 teaspoon capers, minced (optional, but so darn good)

1 Tablespoon soy sauce

Black pepper, to taste

Salt, as needed

Whisk or blend together all of the ingredients (mince the garlic and capers finely if not blending). Add more seasonings to taste. 

Nutritional Information: (1 of 8 servings) 75 calories; 4 g protein; 6 g total fat; 1 g saturated fat; 0 g sugars; 1 g fiber; 18 mg calcium; 1 mg iron; 0 mg cholesterol 

Curried Falafel with Kale Salad

Recipe from Whole Bowls: Complete Meals to Power Your Day by Allison Day

Husband-Tested in Alice’s Kitchen

Makes 4 servings

We really enjoyed this meal.  We had just come back from vacation and wanted something fresh and especially nourishing.  This fit the bill.  I made a double batch of the falafel and the dressing.  I froze half of the baked falafel for another time and I used the scrumptious dressing for all our salads for the week. (Falafel is traditionally made with soaked, dried chickpeas and fried.  This way is a bit quicker and more healthful since they are baked.)

For the Curried Falafel (I suggest doubling the recipe and freezing a batch for later.)

1 tbsp. refined avocado oil or extra-virgin olive oil 

1 onion, roughly chopped 

2 cloves garlic 

2 cups cooked chickpeas 

1 tbsp. lemon juice 

1 tbsp. curry powder 

1/2 tsp. sea salt 

1/2 cup chickpea flour*

*If you have a high speed blender, you can make chickpea flour by blending dried chickpeas.  Otherwise, you can purchase chickpea flour at a supermarket. 

For the Dressing 

3 tbsp. tahini

2 tbsp. lemon juice

2 tbsp. water 

1 tbsp. maple syrup 

1 tbsp. nutritional yeast 

2 tsp. curry powder 

1/2 tsp. sea salt 

Ground black pepper, to taste 

Preheat oven to 425-degrees Fahrenheit. Line a large-rimmed baking sheet with  parchment paper and grease with oil. In a food processor, pulse onion and garlic until a paste forms. Add chickpeas, lemon juice, curry powder and salt; pulse until fully combined. Pulse in chickpea flour until fully combined (will look like very thick hummus). Rest for 30–40 minutes at room temperature to allow flour to absorb excess moisture. Line a large-rimmed baking sheet with parchment paper and grease with oil. Scoop 2–3 tablespoon-sized rounds onto parchment; roll into balls. Bake for 25 minutes. 

To make the dressing, in a small bowl, whisk the ingredients until well blended.

I recommend making a nourish bowl by layering a whole grain, such as quinoa or brown rice, some a steamed veggie like broccoli, some greens like baby kale or spinach with shredded carrots and sliced cucumbers and maybe some cherry tomatoes. Then add the falafel on top and drizzle with the dressing.  Pickled veggies or sauerkraut would be a lovely addition. 

Spicy* Turmeric Pickled Cauliflower

Recipe from Chef Reilly Meehan (Instagram)
Husband-Tested in Alice’s Kitchen
Makes 2 (1 quart) Mason Jars

These spicy turmeric cauliflower pickles are just lovely. They will keep for a few weeks in the fridge.  Make a batch today so you’ll have a little flavor pop with your meals. 

1 head cauliflower (I used ½ head purple and ½ head orange.)
1¼ cup white vinegar
½ cup apple cider vinegar
¼ cup sugar
½ cup water
2 teaspoons salt
1-2 serrano peppers, sliced (I used one so that it wouldn’t be too spicy for the hubster.  You can also remove the seeds and the membranes to remove some of the heat.)
1 inch piece ginger, cut into chunks
3 cloves garlic, smashed
1 teaspoon peppercorns 
½ -1 teaspoon red pepper flakes (I used ½ teaspoon.) 
1 teaspoon ground cumin
1-2 teaspoons turmeric (I used 1 teaspoon because turmeric flavor can be a bit strong.)

Place all ingredients (except cauliflower) into a pot over medium heat and bring to a boil. Once it boils, turn to low and steep for 10 minutes.
Cut the cauliflower head into bite-sized chunks then place into a pickling jar, layering with the ginger, garlic and serrano pepper(s) from the pickling liquid. 
Pour the hot liquid over the cauliflower.  If the cauliflower is not covered with liquid, just add a bit of water to the jar until they are. Allow to sit at room temp for 30 minutes before popping on the lid. They will be ready to eat the next day and will get better the longer they “pickle” in the fridge.
Store the jars in the fridge for up to 4 weeks.
 

Tofu Souvlakia (vegan)

Here it is on naan served with Vegan Tzatziki Sauce,
a simple salad plus grapes.

Here it is served on whole grain lavash.

Servings: 2-4 sandwiches
Recipe from Julia Maiten YouTube Channel

Husband-Tested in Alice's Kitchen

This turned out to be a really delicious Tofu Souvlakia.  In the photo, you’ll see this Vegan Tzatziki Sauce beneath the tofu souvlakia. (The sauce should be made in advance.)  I didn’t have traditional pita, so I used whole wheat lavash.  I sprinkled a bit of fresh lemon juice and kosher salt over the arugula and tossed for some green freshness. This was so dang good.

Ingredients
1 package super firm or extra firm tofu, pressed

Marinade Ingredients
¼ cup olive oil (plus more for the grill pan)
Juice and zest from 1 large lemon
1 Tablespoon dried oregano
1 Tablespoon maple syrup
2 cloves garlic, minced or crushed

For serving:
Whole wheat pitas or lavash
Vegan Tzatziki Sauce
3-4 cups fresh arugula tossed with 1 Tablespoon fresh lemon and sprinkled with salt and pepper, to taste

Instructions
Cut the tofu into large cubes.  (I was able to cut the tofu into 16 cubes.) Thread the tofu cubes onto skewers. Set aside.
Put the marinade ingredients into an airtight glass container and whisk together.  Add the tofu skewers and turn them so that they are completely covered in the marinade.  Place in the fridge to marinate for at least an hour or overnight.
Heat a grill pan to medium high. Brush generously with olive oil.  Add the skewered tofu directly on the grill pan.  Leave them to grill until you see grill marks.  (You can add a bit of olive oil to the leftover marinade and brush the tofu cubes with that while they grill.) Turn and continue to grill on the other side. Remove the skewers before assembling the sandwiches.
To make a sandwich, fill the pita/lavash with the sauce, top with the tofu and arugula.  

Lazy Good No-Oil Tahini Dressing (vegan)

Recipe from Julia Maiten 
Husband-Tested in Alice’s Kitchen
Makes about ¾ cup dressing

I like making my own dressings and sauces, however, sometimes I’m just too lazy to go to any trouble at all.  This dressing is so simple to make, I don’t have any excuse to make a batch.  Here’s a photo of a simple nourish bowl which has been drizzled with Lazy Good No-Oil Tahini Dressing.  You’ll see sauerkraut, steamed broccoli, roasted potatoes, roasted tofu, cooked and roasted lentils atop arugula and purple onion tossed with just a touch of lemon juice. Such a great meal.

Ingredients
½ cup tahini
¼ cup water (or more depending on how drizzly you wish the dressing to be)
6 Tablespoons fresh lemon juice
3 garlic cloves, grated or crushed in a press (or ½ teaspoon garlic powder)
½ teaspoon onion powder
¾ teaspoon sea salt, plus more to taste
Freshly cracked black pepper, to taste

Instructions
Place all the ingredients in a medium bowl.  Whisk until completely blended.  Serve over your favorite nourish bowl or salad.  Store any leftovers in an airtight container or jar with lid.

Tips from Alice:
• I like to squeeze several lemons at a time.  I store some juice in a jar in the fridge for quick access.  The rest, I put in ice cube trays to freeze.  Once frozen, I pop the lemon juice cubes out and put them in an airtight container in the freezer.  
• Sometimes nut and seed butters can get stiff and clumpy and difficult to remove from the jar they came in.  So, I usually scoop out the entire jar of tahini (or nut butter) into a food processor with the “S” blade.  I give it a good whirl which ensures that the oils are blended right in, making it more “pourable” and loose.  I then scrape every last drop into a wide mouth Mason jar for easy access.  

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. 

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

Tahini Caesar Dressing (no oil/vegan)

Recipe from Let’s Eat Plants
Husband-Tested in Alice’s Kitchen
Makes about 2/3 cup dressing

When I made this the first time, I was sorry I didn’t make a double batch.  It not only tastes great on salads, but also drizzled over steamed greens, baked tofu, etc.  I now make a double or triple batch on food prep day so that I have it handy.

¼ cup tahini
2 Tablespoons fresh lemon juice
1 Tablespoon nutritional yeast
½ teaspoons stone ground mustard
1 ½ Tablespoons capers
1 Tablespoon caper brine
1 clove garlic, minced
¼ cup warm water or more to thin
Kosher salt, to taste
Freshly ground pepper, to taste

Place all ingredients in a blender.  Blend until smooth.

Asian-Style Salad Dressing (Vegan, Oil-Free)

Here's a fantastic salad using the Asian-Style Salad Dressing
served along with baked tofu and pesto.

Here are the ingredients for a great salad
(ingredients listed below the dressing recipe)
all prepped and ready to toss with the Asian-Style Salad Dressing 
(pictured in the jar on the left.)

Recipe from Ellie Likes Cooking

Husband-Tested in Alice’s Kitchen
Servings: 6

Well, this was just fantastic, good enough for company.  I highly recommend using all of the “optional” add-ins. This dressing will make any salad sing.

Ingredients
1 small carrot, chopped
½ small onion, chopped (I used ½ of a red onion.)
1 garlic clove
1 Tablespoon sesame seeds
3 Tablespoon tahini
2-4 Tablespoon soy sauce (I used 2 Tablespoons soy sauce + 1 Tablespoon Bragg’s Liquid Aminos.)
¼ cup rice vinegar
Water, as needed to thin

Optional Add-ins
1 tbsp date paste, maple syrup, or other sweetener (I used 1 pitted date.)
½ inch knob of ginger (I used 1 Tablespoon minced ginger from a jar.)
1 teaspoon white miso
¼ teaspoon ground turmeric
Pinch of black pepper

Instructions
Add all ingredients to a blender and blend to your desired consistency.  Add water 1 Tablespoon at a time in order to thin out the dressing, if desired. 
Store covered in the fridge for up to 7-10 days.

Nutritional Information: (1 of 6 servings) 80 calories; 4.9 g fat; 0.7 g saturated fat; 0 mg cholesterol; 502 mg sodium; 6.1 g carbohydrates; 1.6 g fiber; 1.8 g sugars; 2.4 g protein; calcium 55 mg; iron 1 mg; 118 mg potassium

Although the salad dressing tastes great on just about any salad, this salad combo (pictured above) along with the Asian-Style Salad Dressing is pretty darn fantastic:

Power Greens

Green or Purple Cabbage

Blanched Broccoli (stems and/or florets)

Cherry Tomatoes

Yellow Bell Pepper (red or orange peppers are fine too)

Jicama

Sumac Onion Salad

Walnut Dukkah*

Vegan Feta

Malden Salt or Kosher Salt (sprinkle over the greens before adding the other ingredients)

Freshly Ground Pepper (sprinkle over the greens before adding the other ingredients)

Asian-Style Salad Dressing

*Homemade Walnut Dukkah: Makes roughly 1 cup (more than what you'll need) 

1/2 cup walnut halves

1/3 cup sesame seeds

2 Tablespoons cumin seeds

2 Tablespoons coriander seeds

1 teaspoon flaked sea salt

Preheat the oven to 350 F.  Place the walnuts on a baking pan and roast them for 5-10 minutes or until they become slightly darker and fragrant. Remove the walnuts and set aside. Toast the sesame seeds in a skillet over medium heat, about 3 minutes or so.  Place the sesame seeds in a bowl with the walnut pieces.  Add the cumin and coriander seeds to the now empty skillet and toast for 2 minutes, stirring frequently.  (They will making a popping sound.) Place the toasted spices, the walnuts, the sesame seeds, and salt in a spice grinder and grind.  Store in an air tight container in the fridge.  Sprinkle over salads, soups, hummus and anything else you fancy.

Beet Hummus

Recipe from Nisha Vora of Rainbow Plant Life

Husband-Tested in Alice's Kitchen
Servings: 6 to 8
Calories: 142 calories per serving

How pretty this delicious hummus looks on a slab of toasted sourdough or on an appetizer platter!

1 small-medium beet (5 ounces or 140g) 
1 (15-ounce/425g) can chickpeas, drained and rinsed 
1/4 teaspoon baking soda
Heaping 1/3 cup (90g) good-quality tahini 
1 large lemon, zested and juiced (3 Tablespoons juice) more as needed
3 garlic cloves, chopped
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 heaping teaspoon kosher salt
Freshly cracked black pepper
½ Tablespoon extra-virgin olive oil (optional, for richness)
For serving
Extra virgin olive oil
1 tablespoon Za’atar* 
Chopped flat-leaf parsley
Homemade toasted pita chips, warm pita or flatbread, crackers, or crudités 

Prep the (beets). Preheat the oven to 425°F/218°C. Trim off any beet greens and most of their attached stalks (leave some of the stalk intact to prevent beets from “bleeding” in the oven). If the beets have any skinny tails, don’t trim them, as it results in less juicy beets. Wash and scrub the beets. Roast the beet(s). Rub beets with a bit of olive oil so they have a thin coating. Transfer to an ovenproof baking dish or ovenproof pan for which you have a tight-fitting lid. Add ½ cup (120 mL) water, and cover tightly with foil or the lid. Roast for 45 to 60 minutes, or until fork-tender (medium-sized beets usually take 60 minutes; small beets 45 minutes). While still warm but not hot, run the beets under cool water and peel off the skins (they're easier to peel when warm). Wear food-safe gloves to avoid temporarily staining your hands. Cut the stems off and discard. Roughly chop the beets.

Simmer the chickpeas. Add the drained and rinsed chickpeas to a saucepan, cover with an inch or two of water, and add 1/4 teaspoon baking soda. Bring to a boil over high heat, then reduce the heat to maintain a rapid simmer for 20 minutes, or until the chickpeas start falling apart.

Drain and rinse cooked chickpeas. Remove any loose skins, but no need to peel the rest. Transfer chickpeas to a food processor or small-capacity high-powered blender. Blend for 1 to 2 minutes until you have a smooth puree, scraping down the sides as you go.

Blend the hummus. Add the cooked beet, tahini, 2 teaspoons lemon zest, all of the lemon juice, garlic, cumin, coriander, ½ heaping teaspoon kosher salt, and pepper to taste. Add the olive oil for a richer mouthfeel. Blend until smooth, scraping down the sides with a silicone spatula as you go. Check the consistency. To make it a bit looser, add 1 tablespoon of ice water and blend again. If you prefer a thicker texture, omit.

Once you reach your desired texture, taste for seasonings, adding more salt, lemon zest, lemon juice, garlic, or cumin/coriander as needed. Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. Drizzle with olive oil in the well and garnish with Za’atar if using, cilantro or parsley, and a pinch of flaky salt.

*For a simple homemade Za’atar: In a small bowl, mix together 1 TBSP minced fresh thyme, 1 TBSP toasted white sesame seeds, 1 tsp sumac, and 1/4 tsp coarse or flaky sea salt. Mix well and store leftovers in the pantry for a few weeks.

Lemon Rice (6-cup Rice Cooker**)

Recipe from The Ultimate Rice Cooker Cookbook
Husband-Tested in Alice’s Kitchen
Makes 3-4 servings

I have to say that this was one of the best meals of the year 2022  in our household. I was going for the traditional black-eyed peas and greens to up our chances for a prosperous 2023.  I decided to give this Lemon Rice recipe a go and, man, oh man, was this a winner of a side dish!  We usually eat brown basmati rice because of the flavor and health benefits, but it was New Year’s Day after all.  

1 cup long grain white rice, such as basmati

1 ½ cups vegetable broth or No-Chicken Broth

Pinch of salt

1 large clove garlic, peeled

2 teaspoons freshly grated lemon zest

2 Tablespoons unsalted vegan butter

2 Tablespoons chopped fresh Italian parsley

Place the basmati rice in a fine strainer or bowl.  Rinse with cold water at least twice until the rinse water is clear.  Drain.

Place the rice in the rice cooker bowl.  Add the broth and salt.  Stir to combine.  Place the garlic clove in the center on top of the rice.  Close the cover and set for the regular cycle.

When the machine switches to the Keep Warm cycle, add the lemon zest, butter, and parsley; stir to combine.  Close the cover and let the rice steam for 10 minutes.  Fluff the rice with a wooden spoon or plastic rice paddle.  This rice will hold on Keep Warm for 1-2 hours.  Before serving, remove the garlic clove and discard.  Serve the rice hot.

**The rice can be prepared per package instructions on top of the stove or even in the Instant Pot, using broth and adding the garlic.  When the rice is cooked, add the zest, butter and parsley.

Crispy Sesame Tofu and Mushroom Lettuce Wraps

Recipe from Rainbow Plant Life (Nisha Vora) 
Servings: 4

This is one of those “moan meals” during which every bite will produce a moan from the eater.  It looks like a lot of ingredients, but the this is quite easy to make.  The sauce can be made ahead of time and stored in the fridge.  While the tofu and mushrooms are roasting, you can clean up any dishes you used for prepping and set the table. This is definitely company worthy!  

Tofu and Mushrooms
1 (16-ounce) block of extra-firm tofu
16 ounces of oyster mushrooms (can substitute shiitake mushrooms)
2 - 2½ Tablespoons neutral-flavored oil, divided 
2 teaspoons toasted sesame oil
1 Tablespoon tamari or soy sauce 
1 Tablespoons arrowroot powder (or cornstarch)
1½ Tablespoons panko breadcrumbs 
1 Tablespoon black sesame seeds or white sesame seeds
Kosher salt to taste
Freshly cracked black pepper to taste
1 small batch of rice noodles or brown rice noodles (4 to 6 ounces)
1 large head of Bibb or butterhead lettuce

Garnishes: chopped cilantro, chopped chives or scallions, and sesame seeds

Spicy Almond-Sesame Sauce
4 Tablespoons smooth, creamy almond butter
½ to 1½ Tablespoons Sriracha
½ Tablespoon black vinegar, or 1 Tablespoon rice vinegar
1 Tablespoon agave nectar (or maple syrup)
½ Tablespoon tamari or soy sauce 
1 Tablespoon toasted sesame oil
1- inch piece fresh ginger, minced or grated (or heaping teaspoon minced from a jar)
3 garlic cloves, crushed
2 Tablespoons water

Preheat the oven to 425°F/218°C. Line two baking sheets with parchment paper. Drain the tofu and press it.  Once pressed, chop the tofu into small cubes. Place tofu cubes in a large bowl. Add 1 Tablespoon of the neutral-flavored oil, the 2 teaspoons toasted sesame oil, the 1 Tablespoon tamari, and 2 pinches of kosher salt. Toss to combine. Then add the arrowroot powder, panko, and sesame seeds. Gently toss to combine, using a spoon or your hands. Spread the tofu out in a single layer on the lined baking sheet.

Clean off the oyster mushrooms with a damp towel. Then, slice off the tough woody ends. Use your hands to separate the bunches into individual mushrooms; for large mushrooms, slice them in half. Add the mushrooms to the same bowl used for the tofu; toss with the remaining 1 to 1½  Tablespoons neutral-flavored oil, and season with salt and pepper. Place the mushrooms on another lined baking sheet. Bake the tofu and mushrooms in the preheated oven for 15 minutes. Remove the trays from the oven and toss the tofu and flip each mushroom over. Return to the oven and bake for another 15 minutes, until tofu is crispy and browned and the mushrooms are golden brown. 

While the tofu and mushrooms are baking, cook the rice noodles according to the package. When they are done cooking, drain the noodles. Use scissors to cut the noodles into bite-sized pieces. While the tofu and mushrooms are baking, make the Spicy Almond-Sesame Sauce. Add the almond butter to a microwave-safe bowl. Heat for 25 seconds to help loosen it up. Then add the remaining ingredients except for the water and whisk well to combine. Then, stream in the water and whisk to thin out the sauce until pourable but still thick.
Assemble the lettuce wraps: Separate the lettuce leaves. Spoon a small amount of the cooked rice noodles on top, followed by the baked tofu and mushrooms. Spoon the sauce on top. Repeat with remaining lettuce and fillings.

*Note: Calories per serving: 586 calories

One-Pan Orzo with Tuna & Tomatoes

Servings 3
Recipe from Albert Bevia of Spain on a Fork 
Husband-Tested in Alice’s Kitchen

This is a lick-your-plate kind of dish.  So good!  

1 small onion
6 cloves garlic
12 black, kalamata, or green pitted olives (I used kalamata olives.)  
1 teaspoon sweet paprika 
14.5 oz can diced tomatoes 
1 cup orzo (Use whole-wheat, if you can find it.)
2 cups vegetable broth 
2 cans tuna in olive oil (5 oz each) (Save the olive oil for this recipe.)
Handful fresh parsley, finely chopped
Pinch sea salt
Dash black pepper

Add the vegetable broth into a sauce pan and heat with a high heat.
Heat a large fry pan with a medium heat.
Meanwhile, finely chop the onion, roughly chop the garlic, cut the olives in half, finely chop the parsley and drain the cans of tuna into a sieve with a bowl underneath. (You’ll be using the reserved olive oil for the next step.)
Add the olive oil from the canned tuna into the hot fry pan, immediately add in the onion and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the orzo, continue to mix, after 3 minutes and the orzo is lightly browned, add in the paprika, quickly mix together, then add in the canned diced tomatoes, season with sea salt & black pepper and add the black olives, mix together, then add in the hot broth, mix together, place a lid on the pan and lower to a low-medium heat, cook until the orzo is al dente. (check package instructions)
Once the orzo is cooked, remove the pan from the heat, add in the drained tuna and 2 Tablespoons of the finely chopped parsley, mix together until well mixed, sprinkle with more parsley.

Stuffed Mushrooms (Vegan)

 

Recipe from From My Bowl

Husband-Tested in Alice's Kitchen

Makes 4 servings

These little bites were absolutely scrumptious.  Make them for your next gathering! (Use tamari or Bragg's Liquid Aminos instead of soy sauce to make these gluten free.)

Ingredients

12 medium cremini mushrooms, stems removed (about 12 ounces / 340g)

2 Tablespoons low-sodium tamari, divided

1/2 cup (55 g) raw walnuts

1/2 cup (75 g) pine nuts

1/2 small yellow onion, quartered

1 rib celery, cut in fourths

3–5 cloves of garlic

1 1/2 Tablespoons nutritional yeast

1 Tablespoon fresh rosemary (or 2 tsp dried)

2 teaspoons fresh thyme (or 1/2 tsp dried)

1/2 teaspoon smoked paprika

1/2 teaspoon ground sage

1/2 teaspoon black pepper, plus more to taste

1 Tablespoon vegan butter (optional; or sub oil or water)

1/4 cup (60 ml) dry red wine

Prep: Preheat the oven to 400F and set a 9×9″ baking dish aside.

Marinate the Mushrooms:  place the mushroom caps in a large glass bowl and drizzle 1 tablespoon of tamari over them; use a spatula to gently toss them in the mixture, until evenly coated. Set aside and let marinate while you prepare the filling, tossing occasionally.

Toast the Nuts: bring a medium pan to medium-high heat; Add the pine nuts and walnuts to the pan and toast for 5 minutes, stirring frequently to prevent burning. The nuts should be fragrant and slightly golden when finished; set aside.

Process the Filling: add the onion and celery to a food processor and process until they are very finely chopped, almost at a chunky paste. Remove from the food processor and set aside. Then, add the toasted nuts, garlic, nutritional yeast, rosemary, thyme, paprika, sage, and black pepper to the food processor. Pulse until the nuts are very finely chopped, almost resembling coarse breadcrumbs. Reserve 3 tablespoons of this mixture to top the mushrooms; place the rest in a separate bowl apart from the onions/celery.

Cook the Filling: heat the vegan butter (or oil or 3 tablespoons of water) in a nonstick pan over medium high heat. Once warm, add the onion and celery mixture. Sauté for 5 to 7 minutes, until the onion is translucent and slightly golden. Deglaze the pan with the remaining 1 tablespoon of tamari. Then, add the ground nut & spice mixture to the pan; cook for 1 minute, to allow the nuts and spices to toast. Add the red wine to the pan and stir well into the mixture; it should begin to stick together and form a thicker “paste.” Sauté for an additional 5 minutes, stirring occasionally. Season with salt and additional pepper to taste, if necessary.

Fill the Mushrooms: Place each mushroom cap into the baking dish with the hollow side (where the stem used to be) facing up. Fill each mushroom with approximately 1 tablespoon of the cooked filling, using your fingers to press it in firmly (though some will remain on top). Sprinkle the reserved nut & spice “breadcrumbs” over each mushroom.

Bake: Bake in the top rack of the oven for 27-29 minutes, until the mushrooms have fully cooked and the topping is golden brown. Remove from the oven and transfer to a serving tray; serve warm, or as desired. Leftovers will keep in the fridge for up to 3 days and are best served warm.

Notes:

Substitutions: walnuts and pine nuts can be replaced with another buttery nut, such as macadamia nuts, pecans, or brazil nuts. 

Red wine can be replaced with 2 teaspoons of red wine vinegar + 1/2 cup (60 ml) vegetable broth.

If you do not have a food processor, you can use a knife and finely chop each ingredient.

Sesame Tempeh Bowls (Vegan)

Servings: 4

Recipe from Budget Bytes 

Husband-Tested in Alice’s Kitchen

This was a real treat and made the hubster very happy.  We really like tempeh for a few reasons.  It's a fermented food, which means it's good for the gut.  We really like the texture... chewy, in a good way.  It's also economical.  When I first tried cooking with tempeh, I made the mistake of not steaming or simmering the tempeh in water before proceeding.  This very important step takes away any bitterness.  Be sure not to skip that step in the recipe.  

1/4 cup soy sauce (I used low sodium soy sauce.)

2 Tablespoons water 

1 Tablespoon sesame oil 

3 Tablespoons brown sugar 

1 Tablespoon rice vinegar 

1 tsp grated fresh ginger 

2 cloves garlic, minced 

1 Tablespoon sesame seeds 

1/2 Tablespoon cornstarch 

8 oz. tempeh 

2 green onions, sliced (I didn't have green onions, so I used 1/4 red onion.)

4 cups cooked jasmine rice*

1 lb. fresh or frozen broccoli florets, cooked** (I used fresh.)

Begin by mixing together the sesame sauce. In a medium bowl, stir together the soy sauce, 2 Tablespoons water, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, sesame seeds, and cornstarch until the cornstarch is dissolved. Set the sauce aside.

Cut the brick of tempeh into 8 squares, then cut each square diagonally into a triangle. Turn each triangle on its side and slice it in half so you have two thinner triangles. To achieve the proper tempeh to sauce ratio, you don't want thick pieces. 

Place the tempeh in a large skillet and add 1/2 cup water. Place the skillet over medium-high heat and let the tempeh simmer until all of the water evaporates (about 5-8 minutes). Flip the tempeh a couple times as it simmers.

Once the water has evaporated, turn the heat down to medium and pour in the sesame sauce. The skillet will still be quite hot, so the sauce may begin to thicken immediately. Stir the tempeh in the sauce until the sauce has thickened (1-2 minutes), then remove it from the heat immediately to prevent further evaporation and thickening.

To build the bowls, place one cup of rice in each dish, top with 1/4 of the sesame tempeh, 1/4 of the broccoli florets, and a sprinkle of green onion.

Notes

*You can sub brown rice or plain white rice if desired.

**To cook the broccoli (fresh), add some water with a pinch of salt to a saucepan.  Bring the water to a boil.  Add the broccoli and cover with a lid.  Cook for 2 minutes.  Drain and proceed with the recipe.

Nutritional Information for Original Recipe: Calories: 441.63kcal | Carbohydrates: 68.25g | Protein: 20.83g | Fat: 11.18g | Sodium: 909.33mg | Fiber: 5.03g

 

Roasted Bell Pepper and Cannellini Bean Dip/Spread (Vegan)

Here you see some whole grain toast spread with
Roasted Bell Pepper and Cannellini Bean Dip/Spread 
and topped with lettuces, sprouts and fresh tomato slices
and sprinkled with Everything But the Bagel Seasoning. 
This open face sandwich is served along
with fresh grapes for a light and yummy lunch.

Recipe from Good Eatings

Husband-Tested in Alice's Kitchen

Makes about 2 cups

This bean spread is perfect for meal prep day since it can be made in advance and stored in the fridge for up to a week.  It can be used to add a little something special to a sandwich or as a dip for veggies for snacking.  

2 roasted red bell peppers from a jar

1 (15 oz.) can cannellini beans, rinsed and drained

Juice from 1/2 lemon

1-2 cloves garlic, chopped

2 Tablespoons nutritional yeast

1 teaspoon ground cumin

1/2 teaspoon Aleppo pepper or pinch of cayenne pepper

1-2 teaspoons maple syrup (I think 1 teaspoon is plenty.)

Garnish (optional) Aleppo pepper and fresh parsley, minced

Place all the ingredients in a food processor or blender and blend until the mixture is smooth.  Scrape down the sides of the processor, if needed.  Taste for seasoning and adjust, if needed.  Garnish, if desired.

Keep in an airtight container in the fridge for up to 1 week.

Macadamia Nut or Brazil Nut Ricotta Cheese (Vegan)

Recipe from Dolly and Oatmeal 

Husband-Tested in Alice’s Kitchen

Makes about 1 cup 

I’ve made this “cheese” several times now.  It’s especially nice to use as a spread on toast with a thick slice of summer tomato (see above photo.)  It has a very subtle sweet flavor from the nuts.  My husband LOVES this.  This cheese can be used in any recipe calling for traditional ricotta cheese like lasagna, pizza or any pasta dish. I like the fact that as long as I have nuts in my fridge, I can easily whip this up instead of running to the grocery store.  

1 cup Macadamia nuts or Brazil nuts (Soak the nuts in water overnight to soften.)

1 1/2 Tablespoons Nutritional Yeast

2 teaspoons Apple Cider Vinegar

1 1/2 teaspoons Fresh Lemon Juice

2 teaspoons Mellow White Miso Paste

2 cloves peeled Garlic 

8-10 Tablespoons Water

1/4 teaspoon Sea Salt or Kosher Salt

Drain and rinse the soaked nuts.  Place them in a high speed blender.  Add the nutritional yeast, vinegar, lemon juice, miso, and garlic.  Blend on high, scraping down the sides of the blender.  Then add the water one Tablespoon at a time until you get the consistency you wish.  Season with the salt.  Store the ricotta cheese in an airtight container until ready to serve.

To make the delicious dish pictured (adapted from a recipe found at Eating Well, add about 1 Tablespoon pesto and 1-2 Tablespoons Parmesan cheese to the ricotta cheese and stir well.  Spiralize 1 to 2 zucchini or summer squash.  Toss the zucchini with a bit of olive oil.  Sprinkle with salt and pepper.  Place in little “nests” on a parchment lined baking sheet.  Dollop some of the ricotta cheese over the top of the nests.  Place the baking sheet under the broiler for about 5 minutes (watch carefully so they don’t burn) or until toasty brown.  

Optional for Serving: Vegan Parmesan Cheese and/or Pesto

Pictured above is an adaptation of No-Bake Summer Lasagna.  I used the Macadamia Nut Ricotta Cheese instead of dairy ricotta.  I also used whole-grain noodles instead of lasagna noodles.  Yum!

Macadamia Nut or Brazil Nut Ricotta (Vegan)

 

Recipe from dollyandoatmeal.com

Husband Tested in Alice's Kitchen

Makes about 1 cup

Whether you eat dairy or not, this vegan ricotta "cheese" is pretty marvelous and very easy to make.  Use it as a spread on toast with summer tomatoes or in your favorite pasta dish.  

1 cup Brazil nuts or Macadamia nuts

1 1/2 Tablespoons nutritional yeast

2 teaspoons apple cider vinegar

1 1/2 teaspoons fresh lemon juice

2 teaspoons white mellow miso paste

2 cloves garlic

8-10 Tablespoons water 

1/4 teaspoon salt

Optional:

2 Tablespoons Parmesan cheese or vegan Parmesan cheese

1 teaspoon olive oil

Begin by soaking 1 cup of Brazil nuts in water overnight. (Soaking the nuts softens them up for the blender.) Then after rinsing and draining the nuts in the morning, pop them in the blender with 1 1/2 Tablespoons nutritional yeast, 2 teaspoons apple cider vinegar, 1 1/2 teaspoons fresh lemon juice, 2 teaspoons white mellow miso paste, 2 cloves garlic, 8-10 Tablespoons water, and 1/4 teaspoon sea salt. If using, add the Parmesan cheese and olive oil.  Blend this mixture for about 1 minute until smooth. 

I used 1/2 cup of the "cheese" for the pasta pictured above by I dolloping it onto some pasta along with farmers market cherry tomatoes, garlic, and a small onion, and zucchini that I sauteed along with some homemade pesto. I used the rest of the ricotta to spread on toast with thick slices of tomatoes for lunch.