by Admin | Sep 21, 2020 | Entrées, Lunch
Kuku is an Iranian egg dish made with more greens than a frittata. It’s traditionally served in small squares warm or at room temperature.YIELD: SERVES 41 Tbs. olive oil, divided8 oz. butternut squash, cut into ½-inch cubes (2 cups)1 medium leek, thinly sliced1 5-oz....
by Admin | Sep 20, 2020 | Entrées
Any type of broccoli can be used in this recipe, but we like the play of classic Italian flavors that slightly bitter broccoli raab brings to the dish. Extra egg whites keep the frittata light and lower in cholesterol.YIELD: SERVES 41 Tbs. olive oil1 large red onion,...
by Admin | Sep 19, 2020 | Lunch, Pasta, Noodles, Dumplings
This basic meringue recipe can be used to make cookies and pie toppings. The liquid from any cooked beans can be used as aquafaba—just make sure it’s thick and has a viscosity similar to egg whites.MAKES 2 CUPS¾ cup aquafaba (liquid from 1 15-oz. can chickpeas or...
by Admin | Sep 16, 2020 | Breakfast
Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich “meat” in this deli classic.YIELD: SERVES 8SEASONED TEMPEH¼ cup Bragg Liquid Aminos1 small onion, quartered2 cloves garlic, peeled1 bay leaf1 8-oz. pkg. tempeh, slicedTHOUSAND ISLAND DRESSING¼...
by Admin | Sep 13, 2020 | Breakfast
Stuff marinated, baked tofu into a crusty roll with crunchy cabbage, refrigerate it, then grab it on your way out the door the next morning for an on-the-go version of a Vietnamese bahn mi sandwich.YIELD: SERVES 21½ Tbs. low-sodium soy sauce1½ Tbs. lime juice1 Tbs....
