This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it with mashed potatoes for a deliciously comforting meal.YIELD: SERVES 21 Tbs. olive oil10 small frozen pearl onions, thawed1 medium carrot, cut into ½-inch pieces (⅔...
Shiitake mushrooms, marinated tempeh, and flavorings like herbes de Provence and balsamic vinegar make this updated classic a taste sensation.YIELD: SERVES 42 cups medium-bodied red wine, such as Pinot Noir1 8-oz. pkg. tempeh, cut into 1-inch cubes1 small onion,...
Combining quinoa with bulgur improves the texture and nutritional profile of this cold grain salad. Roasted eggplant and chickpeas round out the dish, making it ideal for a take-along lunch or a light summer supper.YIELD: SERVES 43 medium eggplants, cut into ½-inch...
These skillet-browned cakes have a Greek feel to them with the sage, spinach, and golden raisins. Serve with a spicy prepared tomato sauce or dollops of olive tapenade. The recipe will work with other cooked whole grains as well.YIELD: SERVES 62 cups cooked millet1...
Truffle oil and earthy wild mushrooms turn a simple combination into a sublime main dish. Try making the whipped beans with cooked red lentils for a change.YIELD: SERVES 42 tsp. olive oil, divided1 medium leek, white and pale green parts chopped (about ½ cup)3 cups...
Need a dish for a potluck or holiday party? These spicy enchiladas fit the bill.YIELD: SERVES 8 (MAKES 16 ENCHILADAS)SAUCE1 15-oz. can tomato sauce1 tsp. ancho chile powder1 tsp. chili powder1 tsp. garlic powder1 tsp. onion powder1 tsp. dried oregano½ tsp. chipotle...
Heirloom Orca beans have clearly been an inspiration to cooks and gardeners. In addition to the whale-reference name, the legumes are also called vaquero (which means cowboy in Spanish) and calypso beans. Creamy and starchy, Orca beans work well in hearty soups and...
This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good.YIELD: SERVES 41 Tbs. vegetable oil½ medium onion, diced1 Tbs. garam masala1 Tbs. tomato paste2 tsp. grated fresh ginger1 serrano chile, minced2...
Red lentils, yellow split peas, and mung beans give this traditional Indian dish a lovely golden color. To simplify the recipe, you could just make it with 1 cup of a single dried lentil or split pea. Split peas are also members of the high-protein legume family,...
Crinkly savoy cabbage leaves (which pull apart more easily than white cabbage) are stuffed with a combination of lentils, currants, and olives, then blanketed in a spicy tomato sauce. Serve over rice.YIELD: SERVES 41 Tbs. olive oil1 small onion, finely chopped (1...
