Quinoa Black Bean Burgers

When we’re looking for a meal that feels like a splurge, but is actually healthy, we normally turn to this recipe. These burgers take only a few minutes to put together before cooking, then baking. They’re especially good topped with avocado and served with roasted vegetables on the side. I put vegetables with a little olive oil and sea salt on a baking sheet in the oven as it’s heating up and allow them to continue to cook as I prepare the burgers. The vegetables and burgers are ready at the same time.
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Ratatouille

Ratatouille is a hearty, one dish meal that’s equally good the day after it’s made. Reheat it, covered, in a 350F oven for ~30 minutes.

It’s nice to have a grain to serve with all these vegetables. Plain rice works well, but a rich risotto is even better. Place the risotto or rice in the bottom of a shallow bowl and top with the ratatouille.
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Skillet Gnocchi with Kale and Beans

When you need a one pot dish that’s ready in less than half an hour, this makes a great candidate. The ingredients are fairly flexible. I’ve made this with both chard and spinach with equally good results. Spinach gives a more mild flavor than the kale and chard is a much sharper green flavor.

You can also use canned tomatoes with other flavors mixed in if that’s what you have you have on hand. If you don’t have gnocchi, cook a box of pasta and stir it in – rotini works quite well.
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Smoky Tempeh and Broccoli Pita

Stuffed pitas make a great lunch or dinner. This one packs a protein punch thanks to the tempeh and veggies fill in the gaps. The broccoli in this recipe is delicious on it’s own and a great way to mix things up while keeping it healthy.

If you use an oven safe pan, leave the broccoli in the pan when you go to broil it. Otherwise, spread on a cookie sheet before broiling.
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Coconut Curry Lentil Soup

Sometimes I find myself with a fridge full of ingredients and leftovers that need to be used up. This soup came about when I realized I had some extra curry paste, cauliflower, and rice that was nearing the end of it’s life. If you have other veggies to use, substitute them here, or beef up the amount if you have more. Broccoli and carrots would both work well in place of – or in addition to – the roasted cauliflower; chop and roast them in the same way.
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Beef Bourguignon with Polenta

Beef bourguignon recipes are typically intimidating and time consuming. This one is no exception though it’s worth the investment for a special occasion. It’s great for a dinner party because it’s best when made and refrigerated overnight, then reheated. To do this, keep the beef mixture separate from the carrots, onions, and mushrooms. When ready to reheat, stir them in and place in a 325F oven for 30-60 minutes until hot throughout.

Pearl onions can be difficult to find. If you can’t locate fresh ones, substitute frozen or jarred (rinse very well to remove brine). For the mushrooms, I used creminis instead of white buttons and they were quite delicious.

To serve, place beef bourguignon in a shallow bowl and top with polenta and a sprig of rosemary.

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Coconut Red Curry

This curry is a one pot meal which comes together quickly. Serve over rice (my preference) or rice noodles. The rice absorbs the broth and makes it thick and heartier; use about 3 cups of cooked rice for this dish. It’s also fine to substitute other vegetables in place of the ones listed below.

Adding meat is optional. Shrimp works very well as does tofu (or soy puffs).
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