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. 

Fingerling Potato & Lentil Salad (vegan & gluten-free)

Recipe from This Savory Vegan
Husband-Tested in Alice’s Kitchen
Makes 5 servings

This Fingerling Potato & Lentil Salad is a beautiful salad, good enough for company.
 
For the Potatoes
1 pound fingerling potatoes (The colorful ones are especially nice.)
2 Tablespoons olive oil (To cut back on fat, lightly spray olive oil over the potatoes.)
1 teaspoon garlic powder
¼ teaspoon garlic salt
½ teaspoon pepper

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Add the potatoes to a stock pot and cover with water. Place on the stove and bring to a boil. Once boiling, cook for 5 minutes. Drain the potatoes and let them cool for a couple minutes.
Cut any of the larger potatoes in half lengthwise - leave the smaller ones intact. Place them on the prepared baking sheet with the oil and dry seasonings. Toss to coat and place in the oven for 25 minutes, flipping after 15 minutes. Remove from the oven and allow to cool slightly.

For the Dressing (This was the dressing in the original recipe.  I didn’t wish to use so much oil, so I used Trader Joe’s Green Goddess Dressing to lightly dress the salad.  I don’t know why you couldn’t use your favorite dressing in this salad.)
½ cup olive oil
1 Tablespoon Dijon mustard
1-3 Tablespoons red wine vinegar to taste
2 cloves garlic minced
2 Tablespoons chives finely chopped
1 lemon, juiced
¼ teaspoon pepper

While the potatoes are cooking, add all of the dressing ingredients to a bowl and mix to combine - it might taste extra tart, but try to avoid adjusting the flavors, once tossed with everything as they will mellow out.

For the Salad
2 cups fresh kale, stems removed and chopped (I used baby kale as it’s more tender.  You could use any of your favorite greens for this salad.)
2½ cups cooked lentils, chilled (I like to use French lentils for salad recipes.)
½ red onion thinly sliced (I used Sumac Onion Salad for an even better flavor pop!)
2 small avocados, sliced
Fresh chives, sliced, for serving

Add the lentils, kale and dressing to a large bowl and toss to combine. Place in the fridge until the potatoes are ready.
Add the potatoes, red onion & avocado to the kale/lentils and gently toss. Taste and adjust the dressing as needed - you can add more lemon juice, olive oil, salt or pepper. Plate the salad and top with more chives.

Nutritional Information: (1 of 5 servings) Calories: 510kcal | Carbohydrates: 44g | Protein: 13g | Fat: 34g

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

Marinated Lentil Salad with Fresh Herb

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Makes 4-5 generous servings

Adding the spiced oil and fresh herbs will make ordinary lentils taste pretty amazing.  I reheated some of the leftovers the next day and thought they actually tasted even better after they had some time to let the flavors intensify.  This dish is a keeper. Serve this as a side dish, or scoop it over a bed of salad greens and pair with roasted potatoes or toasted bread, or add it to a platter along with hummus, pita bread and olives.

1 cup French green lentils or black beluga lentils (I used black beluga lentils.)

1 large shallot or small yellow onion, peeled and halved (I used a shallot.)

1 bay leaf

Freshly ground black pepper, to taste

2 ½ Tablespoons extra virgin olive oil

3 thinly sliced garlic cloves

¾ teaspoon cumin seeds

¾ teaspoon coriander seeds

1½ - 2 Tablespoons champagne vinegar (or red wine vinegar, sherry vinegar or lemon juice) (I used 1½ Tablespoons champagne vinegar.)

Sea salt or kosher salt, to taste

2-3 handfuls (2/3-3/4 cup) of fresh soft herbs, finely chopped (flat leaf parsley, dill, basil, mint, cilantro or tarragon) (I used parsley and mint.)

Fill a medium saucepan with water and generously salt, as you would salt cooking water for pasta.  Once the water is boiling, add the lentils, shallot, bay leaf and ½ teaspoon black pepper. Reduce heat to simmer and maintain a simmer for 20-25 minutes, or until the lentils are al dente (tender but with a bite.)

While the lentils are cooking, make the spiced oil.  Heat the extra virgin olive oil in a small skillet over medium heat.  Add the sliced garlic, coriander seeds and cumin seeds.  Swirl the skillet or stir frequently,  until the mixture is fragrant and the garlic is golden, about 60-75 seconds.  Remove from the heat.

While the lentils are cooking, finely chop the fresh herbs.  When the lentils are al dente, drain them over a colander and discard the bay leaf and shallot.  Transfer the lentils to a serving bowl.  Pour the spiced oil mixture over the lentils,  Pout the vinegar on (start with 1½ Tablespoons, add more as needed) and season to taste with salt and pepper.  Add the fresh herbs and toss well to combine.  Serve hot or at room temperature.

Vegetarian Shepherd’s Pie w/Cheesy Cauliflower Topping

Serves 8

Recipe from Martha Stewart Living Magazine

Adapted and Husband-Tested in Alice’s Kitchen

I had tested Spring Vegetable Shepherd’sPie with Turkey recently and we loved it.  However, I wanted to try something similar but without meat.  I found this Martha Stewart recipe, but because I loved the riced cauliflower and Boursin cheese topping of the turkey version, I decided to use the same topping for this vegetarian shepherd’s pie.  Riced cauliflower is now available frozen and is very convenient. Traditional shepherd’s pie is topped with mashed potatoes, but the cauliflower-cheese topping is absolutely delicious and a bit healthier too. This dish had an issue that I needed to address, but it tasted very yummy and so I thought I’d post this recipe with how I dared to adapt a Martha Stewart recipe. 

2 Tablespoons olive oil

1 large onion, finely diced

2 carrots, peeled and thinly sliced

4 cloves garlic, minced

10 oz. cremini mushrooms, sliced

1 Tablespoon tomato paste*

1 Tablespoon vegetarian Worcestershire sauce (I used Annie’s Naturals.)

1 bay leaf

1 cup French lentils, rinsed

4 cups water**

2 Tablespoons cornstarch

2 Tablespoons water

Kosher salt, to taste

Freshly ground pepper, to taste

1 cup frozen peas

2 (12 oz.) packages frozen riced cauliflower

1 (6.5 oz.) package light garlic-and-herb spreadable cheese (such as Boursin)

Heat the oil in a large soup-type pot over medium heat.  Add the onion, carrots, and celery and cook, stirring, until tender, about 6 minutes.  Add the mushrooms and garlic and cook, stirring until tender and most of the moisture is cooked out of the pot.  Add the tomato paste and cook, stirring, 1 minute.  Add the Worcestershire sauce, bay leaf, 4 cups water**, and lentils; season with salt and pepper.  Bring to a boil, then reduce to a simmer and cook until the lentils are tender, about 30 minutes or so.  If the filling seems too soupy or watery, in a small bowl, whisk together 2 Tablespoons cornstarch and 2 Tablespoons water.  Pour the “slurry” into the filling, stir and then allow to cook until the filling thickens a bit.  Add the peas.  Remove from the heat and season with salt and pepper.  Transfer the mixture to a 2½-3 quart baking dish.*** Prepare the frozen riced cauliflower according to the package directions.  Place the cooked cauliflower into a food processor along with the cheese.  Process until well blended.  It should look like mashed potatoes.  Dollop over the hot filling and spread.  (It may sink in a bit, but forge ahead.) Place the dish on a rimmed baking sheet and bake at 400F for 15 minutes or until bubbling.  Allow the shepherd’s pie to stand for about 20 minutes before serving to allow it to set a bit.  Serve with a crisp green salad.

*After spooning out 1 Tablespoon tomato paste, measure out by tablespoons the remaining tomato paste into an ice tray.  Freeze the tomato paste and then put them in a freezer-friendly container and pop them back into the freezer for another time.

**The original recipe called for the 4 cups water, but after following the directions, the filling seemed to be very “soupy” and I worried that the pie filling would not thicken up.  So, I ended up adding a “slurry” of cornstarch and water to the filling and cooking until it thickened up some.  I think next time, I will just add 3½ cups water and then see if that makes a difference.  You might try doing that and then you may not need a thickener.

***The original recipe called for a 2-quart baking dish, but I only had a 2 ½ quart dish.  Thank goodness, because the mixture came almost to the rim of the dish.  So, be sure to use a dish that has at least a 2½ quart capacity.

Nutritional Info: (1 of 8 servings) By my calculations, 1 of 8 servings = 248 calories and 8.0 grams fiber.

Warm Lentil and Potato Salad

Recipe from Smitten Kitchen

Husband-Tested in Alice’s Kitchen

Yield:  4 main dish servings/6 side dish servings

As you can see, this salad is just stunningly beautiful. The recipe says to serve it warm, which I did, but it would also make a fabulous addition to any party table served at room temperature.  The hubby and I had it cold for lunch the next day and it was delish. It’s important to use the small green lentils, like French lentils, because they will keep their shape and have the perfect bite for a salad like this one.  “Regular” lentils will more or less turn to mush, which is good for soup, but not for salad.  Whether lentils are red, green, brown, or French, adding them to your regular diet is a great thing.  They have tons of fiber and will make you feel full and satisfied. 

2 large shallots, peeled, 1 halved, 1 finely diced (I used 1 red onion)

4 sprigs of fresh thyme (I used 1 heaping teaspoon dried thyme.)

1 small bay leaf

1 cup dry small green lentils (I used French lentils.)

Kosher salt, to taste

Freshly ground pepper, to taste

Water

1 lb. fingerling potatoes (Baby red potatoes would be fine as well.)

2 Tablespoons red wine vinegar

2 cloves garlic, minced

1 Tablespoon smooth Dijon mustard

¼ cup good quality olive oil

2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped

2 Tablespoons cornichons or other sour gherkins (pickles), roughly chopped

2 scallions, thinly sliced

½ cup chopped flat leaf parsley, divided

Cook the Lentils:  Pick over and rinse the lentils.  Place them in a medium saucepan with the halved shallot, thyme, bay leaf, a pinch of salt, and 4 cups water.  Bring to a boil and then turn down the heat to a simmer.  Simmer for 25 to 30 minutes, until firm-tender.  Drain, discarding the shallot, thyme sprigs, and bay leaf.  Keep warm.

Cook the Potatoes:  In a separate saucepan, cover the potatoes with 1 to 2 inches of water.  Bring the potatoes to a boil.  Lower the heat and simmer the potatoes until they can easily be pierced with a fork. Check after 10 minutes and then keep checking until done. (They shouldn’t be mushy.)

Prepare the Dressing:  While the lentils and potatoes are cooking, prepare the dressing.  First, place the minced shallot in the bottom of a small bowl with the red wine vinegar.  Allow it to sit for 5 minutes.  Whisk in the garlic, Dijon, a pinch of Kosher salt, a few grinds of pepper, and the olive oil.  Stir in the capers, cornichon, and scallions.

Assemble the Salad:  Slice the warm potatoes into ½ inch segments and place in a serving bowl or platter.  Add the lentils, dressing and all but 1 Tablespoon parsley.  Toss gently.  Adjust the seasoning with salt and pepper, if needed.  Scatter the remaining parsley over the salad and serve.

Nutritional Info:  By my calculations, 1 of 4 main dish servings equals 400 calories and 17.6 grams fiber.  1 or 6 side dish servings equals 267 calories and 11.8 grams fiber.