Curried Rice Noodles with Jackfruit

Ah, fall. The time of year for crisp, gloriously chilly temperatures; vibrant foliage; pumpkin everything; and an excuse to have curry incorporated into every meal.

Curry is so warming, so comforting, so delightfully spicy and flavorful that I find myself using it all the time once the temperatures begin to drop. Whether I'm using a spice blend, a paste, or concocting some sort of curry sauce - I just love the aromas, flavors, and fingernail-staining of it all. 

So, it's no surprise that one of my first recipes this fall is filled with curry flavor. (Side note: I used Upton's Naturals Thai Curry Jackfruit here because I had some in the fridge, but feel free to use your favorite jackfruit, or even tofu, chicken, etc. This dish is very versatile!).

Curried Rice Noodles with Jackfruit

Yields: 4 servings

Adapted from Upton's Naturals

-2 tablespoons vegetable oil, divided

-3 cloves garlic, minced and divided

-3 tablespoons Thai chile paste 

-Cumin

-Coriander

-Salt and black pepper

-1 teaspoon grated fresh ginger

-1 15-ounce can lite coconut milk

-1 medium onion, chopped

-2 green onions, sliced

-2 small red bell peppers, chopped

-1 tablespoon of chopped pickled jalapenos (optional)

-1 10.6-ounce package Upton’s Naturals Thai Curry Jackfruit

 -16 ounces udon or rice noodles, cooked

Lime wedges, extra chopped scallions, and chopped cilantro for garnish

Directions:

1.) In a medium saucepan, heat 1 tablespoon of vegetable oil over low heat. Add 1 clove of the minced garlic and cook for 30 seconds. Add the red curry paste along with the spices and grated fresh ginger. Add the coconut milk, and stir until thoroughly mixed. Turn heat to simmer and set aside.

2.) In a skillet, heat the remaining tablespoon of vegetable oil over medium-high heat, then add the onion, remaining garlic, and green onions. Stir-fry until golden, then add the red pepper. Cook for 2 minutes, then add the jackfruit. Stir until the jackfruit is thoroughly heated and the vegetables are tender. Season as needed with salt and black pepper.

3.) To serve, place a portion of noodles in a medium-size bowl and top with veggies as desired. Ladle some coconut curry sauce over the noodles and veggies, then top off with a squeeze of fresh lime juice, scallions, and cilantro. (We also added chopped pistachios to ours, for extra protein and crunch. Highly recommended, but certainly not necessary).

This dish is super easy to whip up, and I loved all of the aromas and flavors that came with it.

Happy autumn, all! 

What's your favorite thing about fall?

Stuffed Peppers with Black Beans and Farro

Vibrant bell peppers stuffed with black beans, farro, a slew of spices, and fresh cilantro? Yes, please.

These cute little peppers pack a protein punch, while also offering you quite the onslaught of nutrients. And if you're vegan, simply nix the cheese and yogurt. Easy - and still super delicious! 

Let's dig in!

Stuffed Peppers with Black Beans & Farro

Yields: 4 servings

-4 bell peppers

-2 tablespoons extra virgin olive oil

-1 small yellow onion, diced

-1 clove garlic, minced

-1 can black beans, drained and rinsed

-1 jalapeno, seeded and diced small

-Cumin

-Chile powder

-Pinch of cayenne (optional)

-Salt and black pepper, to taste

-1/2 cup salsa (I used a spicy tomato salsa)

-1/4 cup fresh cilantro, roughly chopped

-1 cup cooked farro

-1 cup shredded cheddar

Garnish: a dollop of plain Greek yogurt and extra chopped cilantro

Directions:

1.) Preheat oven to 350 degrees.

2.) Remove tops from peppers and scrape out membranes and seeds. Set aside.

3.) Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add in garlic and cook for 1 additional minute, or until fragrant.

4.) Stir in black beans, jalapeno, cumin, chile powder, cayenne, salt, and black pepper. Add salsa and cook for 2 more minutes. Remove from heat and stir in cilantro and cooked farro.

5.) Evenly fill the four prepared peppers with the farro and black bean mixture, and set inside an 8x8 baking dish. Top each pepper with 1/4 cup of cheese. Bake in preheated oven for 20-25 minutes, until peppers have softened and cheese is melted. Serve with dollops of Greek yogurt and extra cilantro.

Versatile, healthy, and filling. Dinner doesn't get much better than that!

What have you been cooking up lately?

Garlic-Ginger Tofu with Mushrooms and Scallions

It's hot outside. None of us want to turn our stoves on, or exert much energy for making dinner besides maybe some chopping and stirring. Maybe.

I get it. But, if you're like me - meaning, without a grill - you sometimes get the urge to whip something up in the kitchen, no matter how high you have to blast the A/C. Am I right? However, that dish you're whipping up needs to be worth every drop of sweat. And that's where this recipe comes in.

Here, tofu is baked to crispy perfection (like the tofu in this recipe was), and then immediately marinated in an Asian-inspired dressing complete with soy sauce and plenty of fresh garlic and ginger. It's then tossed with 'shrooms, scallions, and more soy sauce, fresh garlic, and fresh ginger (and a drizzle or two of Sriracha, because...why not?).

The end result is a healthy, savory, incredibly flavorful dish that - despite having to turn your oven on for - doesn't take long to whip up. Take that, sweltering summer heat.

Garlic-Ginger Tofu with Mushrooms & Scallions
Yields: 4 servings

Tofu Marinade:
-1 tablespoon low-sodium soy sauce
-Drizzle of extra virgin olive oil
-1 clove garlic, minced
-1 teaspoon minced fresh ginger
-Salt and black pepper

Everything Else:
-16-ounce package of extra firm tofu, drained and cut into 1/2-inch cubes
-2 tablespoons extra virgin olive oil
-1 clove garlic, minced
-1/2 teaspoon minced fresh ginger
-8-ounces mixed mushrooms, chopped (or your favorite kind of 'shroom!)
-3 scallions, thinly sliced
-1 teaspoon low-sodium soy sauce
-1 teaspoon rice vinegar
-Drizzle of Sriracha (optional)
-Salt and black pepper, to taste

Directions:
1.) Heat oven to 425 degrees F. Spread the tofu on a non-stick baking sheet in a single layer. Drizzle with a little olive oil and sprinkle with salt and pepper. Roast for 25 minutes or until crispy on the outside and slightly browned, turning tofu at least once so it browns on all sides.
2.) While tofu is baking, whisk together soy sauce, a healthy drizzle of olive oil, garlic, ginger, salt, and black pepper. As soon as tofu is done cooking, transfer it to a bowl and pour over marinade. Toss to coat, and let sit for 20-30 minutes.
3.) While tofu marinades, heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add garlic and ginger and cook, stirring frequently, until fragrant (about 30 seconds). Add mushrooms and scallions, and cook for about 3-5 minutes, or until mushrooms begin to brown.
4.) Add soy sauce, rice vinegar, and Sriracha; season with salt and black pepper. Let cook until soy sauce and vinegar have reduced slightly. Add marinated tofu to the pan and toss to coat.
5.) Serve over rice, garnished with scallions and raw cashews. (Cashews are optional but highly recommended!).

That fried tofu, though. So crispy, and so willing to soak up every last bit of flavor. 

Trust me: It's worth turning your oven on for this.

Garlic Naan Pizzas with Goat Cheese, Sausage, and Onion

I actually am trying to be more fit these days.

To help balance out all those beer calories, I've been eating healthier (during the week, at least) and hopping on the treadmill at least four times a week. And it's working. However, I still crave some freakin' pizza Monday through Friday. I'm only human!

That's where these healthier, super-easy-to-make, weekday delights come in.

These Garlic Naan pizzas are the perfect thing to whip up when you have leftover naan (like I did); or, if you just want to buy a brand new package and make a quick, healthier version of your favorite pizza.

I used toppings that were already in my fridge, but feel free to change up the toppings to your preferences. 

Here's what it took to make three of these little guys:

Garlic Naan Pizzas with Goat Cheese, Sausage, & Onion

Yields: 3 servings (with a large side salad)

-3 pieces of garlic naan

-1 tablespoon extra virgin olive oil

-1 clove garlic, minced

-1 cup pizza sauce (jarred or homemade)

-Toppings: goat cheese; 1 link Field Roast Italian Sausage, sliced; thinly sliced red onion

Directions:

1.) Preheat oven to 400 degrees. Place naan on an ungreased, non-stick baking sheet. Brush each piece of naan with olive oil, and evenly sprinkle on minced garlic. Spoon pizza sauce evenly over each piece; top with your desired toppings (or, toppings mentioned above).

2.) Bake at 400 degrees for 10-15 minutes, or until naan is crisp and goat cheese is softened/starting to brown.

I mean...how easy is that? Leftover naan no longer stands a chance.

What's your biggest, guilty pleasure craving? Besides pizza, I'm always craving nachos. Always.

Farro Salad with Black-Eyed Peas, Red Pepper, and Arugula

We've gone from rice to farro, friends.

Farro is an ancient wheat grain that I somehow always forget about. I typically go for couscous or quinoa in the same grocery store aisle, forgetting about these little pearls of high-fiber goodness. (Bonus: Farro's also awesome for those who are sensitive to gluten - while it's not gluten-free, it contains lower levels than most of today's wheat products, and, if prepared properly, the gluten is pre-digested and broken down by sprouting and fermentation (like a sourdough process, essentially)). 

To up farro's nutritional ante in this recipe, I added black-eyed peas for protein, red pepper and arugula for texture and nutrients, and plenty of garlic, onion, Parmesan cheese, and even a little white wine for extra flavor.

Dig in!

Farro Salad with Black-Eyed Peas, Red Pepper, & Arugula

Yields: 6 servings

-3 cups homemade vegetable stock (or low-sodium store-bought)

-1 cup dry farro

-2 tablespoons extra virgin olive oil

-1 small red onion, diced

-1 large garlic clove, minced

-1 large red bell pepper, diced

-1 15-ounce can black-eyed peas, drained and rinsed

-Pinch of crushed red pepper

-Salt and black pepper, to taste

-Splash of dry white wine (I used Pinot Grigio)

-2 large handfuls of baby arugula

-1/4 cup grated Parmesan cheese

-Squeeze of fresh lemon juice

Directions:

1.) In a large pot, bring vegetable stock to a boil. Stir in farro, and lower heat to simmer; let cook for 20 minutes, or until farro is tender. Strain any excess stock and set aside.

2.) In a large saute pan, heat olive oil over medium-high heat. Add onion and garlic and cook until onion is almost translucent, about 4-5 minutes, stirring constantly. Add bell pepper and cook until it begins to soften, about 3-5 minutes. 

3.) Add black-eyed peas, crushed red pepper, and salt and black pepper to the saute pan. Add a splash of wine, scraping any excess flavor from the bottom of the pan. Add the arugula and cook until just wilted, about 2 minutes.

4.) Off the heat, add in the Parmesan cheese and a healthy squeeze of fresh lemon juice. Stir black-eyed pea, pepper, and arugula mixture into the cooked farro. Serve salad warm, or refrigerate and serve cold later. (It's even better the next day!).

This salad made a delectable side dish alongside some vegetarian sausages and a green salad, but a big bowl of it also made the perfect work day lunch. 

Do you have a favorite farro recipe? 

Sweet and Spicy Tempeh Stir-Fry {Vegan}

I admit: I've been a little obsessed with rice lately.

About 95% of my recipes on here have been "over rice." I get it. I have a problem. And I promise this is the last one for a while.

I've just been on a rice kick as a way to avoid eating too many heavy carbohydrates at dinner time. I tend to drink several beers during the week, and I'm always looking for ways to cut back on my nightly carbs. But I get it: too much rice is a boring thing.

But before I go on my rice hiatus, I needed to share one more best-over-rice recipe...because it's tasty, easy to throw together, and super satiating. You'll forgive me, right?

Sweet & Spicy Tempeh Stir-Fry
Yields: 4 servings
-One batch of Chile-Garlic Sauce (minus the tofu, obviously)
-12 ounces tempeh, cut into chunks
-2 tablespoons extra virgin olive oil
-1/2 large yellow onion (or 1 small), thinly sliced
-1 large garlic clove, minced
-2 red bell peppers, cut into strips
-1 medium bunch asparagus, chopped
-1 small jalapeno, seeded and diced
-1 8-ounce can pineapple chunks (in their own juice; not syrup!); cut chunks in half
-Splash of low-sodium soy sauce
-Salt and black pepper, to taste
-1 cup cooked Basmati rice
-For garnish: roughly chopped raw cashews and chopped fresh cilantro

Directions:
1.) In a medium bowl, mix tempeh with Chile-Garlic sauce, ensuring each piece of tempeh is coated with the "good stuff." Cover and place in fridge for 30 minutes.
2.) In a large saute pan, heat olive oil over medium-high heat. Once hot, add onion and cook until almost translucent, about 3-4 minutes. Add garlic and stir for about 30 seconds, or until fragrant.
3.) Add peppers and asparagus to the pan. Cook until both begin to soften, and asparagus is almost fork-tender (about 5 minutes). Add jalapeno and marinated tempeh (and all the excess sauce!) and stir, cooking for an additional 3-4 minutes. Add pineapple and soy sauce and cook for 2-3 more minutes, or until pineapple is warm. Taste, and season as necessary with salt and black pepper.
4.) Scoop the stir-fry mixture over (or next to) a bed of Basmati rice. Garnish with chopped cashews and plenty of fresh cilantro.

The crunchy cashews, sweet pineapple, spicy tempeh, and boat-load of vegetables is an incredible combination here. Marinating the tempeh is also crucial - the Chile-Garlic Sauce not only gives the tempeh itself a world of flavor, but it also acts as the main flavor throughout the entire dish.

Oh, and P.S.: This is one of those dishes where the leftovers are even better than the original serving. So get ready for some epic work lunches this week.

Not into tempeh? Substitute it for tofu, chicken, or shrimp - any of the above would work wonderfully here.

Tell me: Are you a rice fan? Or are you just as ready for a "rice hiatus" as I am?

Grassa | NW Portland

Who's in the mood to carbo-load??

Grassa - another outpost from the geniuses behind Lardo - just opened a second location right around the corner from us, here in good ol' NW Portland. Our 'hood, as bumping as it might be, was seriously lacking a fast-casual spot with incredible food and decent beer on tap. Thanks to Grassa, that void has been filled.

Now, first things first: Grassa just opened their doors here in NW, so this isn't a review. I just want to share my initial thoughts on this new spot here in my own neighborhood, as I've been anxiously awaiting its opening - and I think it's worth the early visit.

The concept behind Grassa, in my own words, is a casual atmosphere (you order at the counter, then seat yourself) with a high quality yet simple menu (simple meaning your options are pasta, mostly, with a few additional appetizers and sides - think salad, garlic bread, cheese plate).

Z and I dined there last Friday night, and we both ordered a Barley Brown's Hand Truck Pale Ale to start. (It's a solid, local pale ale). To start, we also had the surprisingly impressive Cheese Board ($8) served with a generous amount of roasted garlic, grilled bread, oil-cured tomatoes, and the most decadent Cambozola cheese.

We also opted for the house Garlic Bread ($3), which had odd yet welcome notes of orange zest in each bite. We eagerly heaped the creamy cheese, sweet roasted garlic, etc. on each crusty piece of bread, getting a bit too full too fast - but calories don't count on Fridays, amiright?

For our entrees, we each got one of the two vegetarian pasta dishes on the menu (sadly, Grassa doesn't seem to modify meat dishes for vegetarians - even if the request is simply "no pancetta"). I got the Spaghetti 'Aglio Olio' ($8), tossed with garlic, chile flake,  olive oil, Grana, and breadcrumbs.

Z got the Cacio e Pepe ($9), made with truffle butter, sea salt, cracked black pepper, and Grana.

While both dishes were quite simple, the flavors were spot-on, and the pasta texture was perfectly toothsome. For the prices, the serving sizes were quite huge - we both went home with half of our dishes as leftovers (the bread and cheese beforehand may have helped with that, though).

I'm definitely excited to make a return visit to this new Grassa location, despite how dangerous its proximity to me will be for my waistline.

Have you checked out the new Grassa yet? 

Chile-Garlic Tofu

Spicy chile sauce poured over crispy tofu, with plenty of garlic to liven the palate party. That's what we're talking about today, folks.

Real talk: When tofu is prepared incorrectly, it can be...well, bland. Which is why I almost always marinate and/or season my tofu well before I get cookin'.

In this recipe, tofu is smothered in a spicy, garlic-y, delectable sauce before being pan-fried and smothered some more in that same dang addictive sauce - ensuring each bite is infused with the utmost flavor. 

...Did I mention I love this sauce?

Chile-Garlic Tofu

Yields: 2 servings
-14 ounces extra firm tofu, drained

-2 cloves garlic, minced 

-3 tablespoons vegetable oil, divided

-2 tablespoons Sriracha
-4 tablespoons honey
-3 teaspoons low-sodium soy sauce

-Salt and black pepper, to taste

Directions:

1.) Using a tofu press (or a heavy pot), press tofu to extract most of its excess liquid, about 20-30 minutes. (This will also help the tofu crisp up in the pan!).

2.) In a small saucepan, heat 1 tablespoon oil over medium-low heat. Add garlic and sautee for about 30 to 60 seconds, or until softened and fragrant. Set aside.

3.) In a small bowl, whisk together the Sriracha, honey, soy sauce, and garlic. Season with salt and pepper. 

4.) Cut pressed tofu into half inch-thick pieces. Pour half of the chile sauce over the pieces, ensuring each tofu "steak" is well-coated. Cover with plastic wrap and place in refrigerator for at least 30 minutes.

5.) After 30 minutes, heat remaining 2 tablespoons of oil in a large saute pan over medium-high heat. Add tofu slices and cook for about five minutes on each side, or until lightly browned. Serve tofu slices with remaining [addictive] sauce poured over them.

Served alongside some broccolini (with extra garlic, of course), this ended up being a super flavorful, healthy, and simple weeknight dinner.

Do you always marinate and/or season your tofu before cooking?

Panang Tofu Curry

Spicy Thai chile sauce. Creamy coconut milk. A truck-load of vegetables (basically). Protein-packed tofu.

This was one of those "winner of a dishes" in our house last week. I could easily make this on a regular basis, substituting whatever vegetables and proteins I have on-hand. It's super versatile, super delicious, and super easy to throw together. And, bonus: it's also super good for you.

Can I get an amen??

Panang Tofu Curry
Yields: 4-6 servings
-2 tablespoons olive oil
-1/2 large yellow onion (or 1 small), diced
-1 tablespoon finely grated peeled ginger
-3 garlic cloves, finely chopped
-1/4 cup crunchy peanut butter
-2 teaspoons turmeric
-1 teaspoon ground cumin
-Pinch of cayenne (optional)
-1 teaspoon Thai chile paste
-1 cup water
-1 14-ounce can light coconut milk
-Juice of 1 lime + 1 teaspoon finely grated lime peel
-1 tablespoon light brown sugar
-Salt and black pepper
-1 14-ounce package organic firm tofu, drained, and cut into 1-inch cubes
-3 medium carrots, peeled
-1 large red bell pepper, roughly chopped
-1 cup frozen peas
-1 1/2 cups cooked Basmati rice and fresh cilantro, for serving

Directions:
1.) Heat oil in a large saute pan over medium-high heat. Add onion, ginger, and garlic; cook until onion is tender, about 6 minutes. Add peanut butter, turmeric, cumin, cayenne, and chile paste; stir until fragrant, 1 to 2 minutes.
2.) Whisk in 1 cup water, then add coconut milk, lime juice and peel, and brown sugar; bring to a low boil. Season with salt and black pepper.
3.) Reduce heat to medium and add tofu, carrots, bell pepper, and peas; cook until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring, about 20 minutes. Taste, and add additional salt and pepper as needed.
4.) Serve over Basmati rice and garnish with fresh cilantro.

Creamy, spicy, packed with flavor/nutrients/protein. AND super easy to throw together? This is the ideal [vegan] weekday meal, my friends.

What's your idea of an ideal weekday meal?

Where's the Beef? Stew

Growing up, my Mom made beef stew often on the winter weekends. I remember loving how the house smelled while her beef stew bubbled away in the Crockpot all day long.

Although I no longer eat beef (or any meat besides seafood!), I still crave my Mom's beef stew this time of year. The dreary, cloudy days here in Portland have only taken my craving to the next level...which inspired this vegan beef-less stew recipe. It's not built off my Mom's recipe, but it sure is delicious (and the leftovers are even better).

If you're looking for a lighter version of the traditional beef stew, this recipe's for you.

Where's the Beef? Stew
Yields: 6-8 servings
-2 tablespoons extra virgin olive oil
-1 large yellow, diced
-3 celery ribs celery, chopped
-3 medium carrots, peeled and chopped
-2 portabella mushrooms, cut into 3/4-inch pieces
-3 large cloves garlic, peeled and minced
-4 cups low-sodium vegetable broth + 1 cup water
-2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
-1/4 cup tomato paste
-Dried thyme (about 1/2 teaspoon)
-Dried tarragon (about 1/2 teaspoon)
-1 teaspoon smoked paprika
-2 teaspoons finely chopped fresh rosemary
-1 1/2 cups frozen green peas, thawed
-Salt and black pepper, to taste

Directions:
1.) Heat oil in a large pot over medium-high heat. Add the onion, celery, and carrots, and cook for 7 to 8 minutes, or until the onions begin to brown slightly, stirring frequently.
2.) Stir in the mushrooms and garlic, and continue to cook for an additional 5 minutes.
3.) Add the vegetable broth, water, potatoes, tomato paste, dried herbs, and smoked paprika. Bring to a boil, and then reduce heat to low (not a simmer!). Stir in the rosemary and cook covered for 15 minutes, stirring occasionally. Add the peas, and cook for 5 minutes more, or until the carrots and potatoes are tender.
4.) Taste the soup, and season with salt and pepper as needed. Ladle stew into bowls and drizzle each serving with a tiny bit of olive oil for extra flavor.

Chock-full of hearty potatoes, mushrooms, and a slew of other nutrient-rich vegetables - plus the slight smokiness from the paprika and the hit of fresh rosemary in each bite - this vegan version of one of my favorite winter soups is on-point.

The only thing you need now is some rustic bread to dip into it!

What's your favorite winter comfort meal? 

Spicy Seitan Tacos

I used to be weirded out by seitan.

The texture, unappealing color, and fake meat flavor was what turned me off right from the beginning.

But over the years, I've slowly started to appreciate seitan...because I've learned how to properly flavor it; and serve it. And in tacos is where my newfound love for seitan is the strongest.

I almost didn't even share this recipe because we ate these tacos too fast for me to take any great pictures of it - but the fact that we loved the tacos that much made me realize I needed to share it with you guys.

So, let's give seitan some love...in the form of delicious tacos.

Spicy Seitan Tacos
Yields: 4 servings
-2 tablespoons extra virgin olive oil
-1 large red bell pepper, halved, seeded, and thinly sliced
-1 large (or 1 1/2 medium) yellow onion, halved and thinly sliced
-1/4 cup fresh lime juice
-2 tablespoons chopped cilantro
-2 teaspoons honey
-1 clove garlic, minced
-Ground cumin
-Chile powder
-Salt and black pepper
-1 8-ounce package seitan, rinsed, drained, and thinly sliced
-1 cup shredded cheese (we used a blend of cheddar and Monterey Jack)
-8 6-inch flour tortillas
For serving: lime wedges, thinly sliced purple cabbage, sour cream, salsa, and extra fresh cilantro

Directions:
1.) Heat oil in large skillet over medium-high heat. Add bell peppers and onions, and cook 8-10 minutes, or until vegetables are soft and beginning to brown, stirring often.
2.) Meanwhile, whisk together lime juice, cilantro, honey, garlic, cumin, chile powder, salt, and black pepper in a small bowl.
3.) Add seitan to bell pepper mixture, and season with salt and pepper. Cook 2 to 3 minutes, or until seitan begins to brown. Stir in lime juice mixture, and cook 3 to 4 minutes, or until most of the liquid has evaporated.
4.) Meanwhile, sprinkle even amounts of cheese on the middle of each tortilla. Place in the oven/toaster oven/microwave until cheese has melted and tortillas are warm. Serve with seitan mixture and suggested toppings (above).

The honey-lime juice-spice mixture is what really puts these tacos over the top. It adds a great zest, kick of spice, and sweetness to the otherwise flavorless seitan. I highly recommend not skipping on the cabbage, either - it adds a much-needed crunchy texture to the tacos.

Are you a fan of seitan? If so, what's your favorite way to prepare it?

Red-Wine Spaghetti with Walnuts and Parsley

Guys. Turns out we've been cooking pasta wrong all along.

Instead of boiling water, we should have been boiling RED WINE.

What were we thinking???

Z found this recipe for Red-Wine Spaghetti a few weeks ago, and I immediately knew we had to make it. I mean, the recipe basically tells you to boil carbs in wine, and that it is a good idea. Obviously, I'd be on board.

But the best part about this method of cooking pasta is that the red wine gives the noodles so much savory flavor. And thanks to cooking all the alcohol off, you don't feel like you're biting into warm wine, either. This method really just elevates a somewhat simple pasta dish into a glorious meal.

What are we waiting for? Here's how to make the best damn pasta you've ever cooked.

Red-Wine Spaghetti with Walnuts & Parsley
Yields: 4 generous servings
Adapted slightly from Food & Wine
-5 cups water
-3 1/4 cups dry red wine (I used a local Pinot Noir, and it worked just fine)
-Salt
-1 pound spaghetti
-1/4 cup extra-virgin olive oil
-4 small garlic cloves, minced
-1/4 teaspoon crushed red pepper
-1/2 cup chopped parsley, plus more for garnish
-1 cup walnuts, coarsely chopped
-1/2 cup grated good Parmesan cheese, plus more for serving
-Black pepper

Directions:
1.) In a large saucepan, combine the water with 3 cups of the wine and a large pinch of salt and bring to a boil. Add the spaghetti and cook, stirring, until al dente. Drain, reserving 1/4 cup of the cooking liquid.
2.) In a skillet, heat 2 tablespoons of the oil. Add the garlic and red pepper and season with salt. Cook over moderate heat for 1 minute. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and cook until the liquid is nearly absorbed, 2 minutes. Add the parsley, nuts, the 1/2 cup of cheese and the remaining 2 tablespoons of oil and toss. Season the pasta with salt and pepper and serve with extra grated cheese and an additional sprinkling of parsley.

I mean...how easy is that? AND you get to cook carbs in alcohol. Hallelujah!

Have you ever cooked pasta in red wine before? If not, will you now??

Veggie-Packed Red Lentil Dal {Vegan}

We spent a quick four days in Boston last weekend to watch our good friends get married (and to watch Z preside over their wedding!). It was a whirlwind trip, filled with lots of friends, family, and way too much food and booze. By the time we got home late Monday night, I was ready for a diet (and a good night's sleep). After waking up Tuesday, I laughed off the "diet" idea, but still was craving something nutritious. And with that, this dish was born.

Veggie-Packed Red Lentil Dal

Yields: 4 generous servings

-2 tablespoons extra virgin olive oil

-1 medium yellow onion, diced

-3 large garlic cloves, minced

-1 tablespoon freshly grated ginger

-3 large carrots, peeled and diced 

-Curry powder

-Ground cumin

-Ground turmeric

-Pinch of cayenne

-1 14-ounce can light coconut milk

-1 15-ounce can diced tomatoes

-1/2 cup frozen peas

-1 1/2 cups dried red lentils

-2 cups low-sodium vegetable broth, plus more if needed to thin the sauce

-Salt and black pepper, to taste

-1 5-ounce package baby spinach

-Chopped cilantro, for garnish (optional)

-Basmati rice and warm naan, for serving

Directions:

1.) Add the oil in a large pot over medium heat. Add the onion, garlic, and a pinch of salt and cook for 4-5 minutes, stirring occasionally, until softened.

2.) Stir in the ginger and carrots, and continue cooking for another few minutes over medium heat.

Add the curry powder, cumin, turmeric, and cayenne. Stir well and cook for just a minute, until fragrant.

3.) Pick over and rinse the lentils in a fine mesh sieve. (Or, place a paper towel over a strainer and rinse them that way). Stir in the can of coconut milk, diced tomatoes, peas, lentils, broth, salt, and black pepper. Bring to a simmer and then reduce heat to medium-low. Cook, covered with the lid slightly ajar, for about 15-20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pan. (At this point, feel free to stir in a bit more broth if you'd like a slightly thinner consistency). After cooking, stir in all of the spinach until wilted.

4.) Serve garnished with cilantro and over Basmati rice, with warm naan on the side.

I love Indian food for a lot of reasons, but the aromatic spices, tons of vegetables, and protein-packed lentils really did it for me with this dish. As always, I never actually measure my spices, so just add sparingly at first and taste along the way to make sure the dish is at the spice and flavor level you want. 

What's your favorite veggie-packed meal? 

Vegetarian Sloppy Joes

Whenever I make Sloppy Joes, this song gets stuck in my head for daysss.

Growing up, I loved when my mom made Sloppy Joes for dinner. Granted, those Sloppy Joes were piled high with hamburger meat, but at the time, they were delicious, comforting, and, well, messy.

As a vegetarian adult, I've come to miss these satiating, spill-all-over-your-plate sandwiches, so I decided to come up with a version that I can eat now - sans the grease and animal parts. (On my former blog, I also came up with a lentil version, if you're interested. Just don't mind the missing photos).



Here, tofu is crumbled and loaded up with all of the Sloppy Joe flavors we know and love. And then topped with vegetarian baked beans. You know, to make them even sloppier (and more delicious). This recipe can also be vegan-friendly, if you opt out of the melted cheese and brioche buns.

Vegetarian Sloppy Joes
Yields: 8 servings
-1 16-ounce package extra firm tofu, drained
-3 tablespoons ketchup
-1 tablespoon Dijon mustard
-1/2 tablespoon maple syrup
-Salt and black pepper
-Chili powder
-Dried oregano
-2 tablespoons olive oil
-1/2 large yellow onion, diced
-1 large garlic clove, minced
-1 bell pepper, chopped
-Salt and black pepper
-1 heaping cup vegetarian baked beans
-Sliced bread and butter pickles, for garnish
-8 slices cheese (optional; we used Havarti)
-8 brioche buns (or your favorite vegan-friendly buns will do!)*

Directions:
1.) Press the tofu for 20 minutes (if you don't have a tofu press, just place a heavy pot on top of the tofu). This will get a lot of the moisture out so it crisps up nicer in the pan. Once drained, crumble the tofu into a bowl and mix with the ketchup, Dijon mustard, maple syrup, salt, black pepper, chili powder, and dried oregano (aka, the marinade!). Place tofu in fridge for 30 minutes.
2.) Meanwhile, in a large saute pan, heat olive oil over medium-high heat. Add onions and garlic; cook, stirring occasionally, just until the onions begin to soften, about 3 minutes. Add peppers and season with salt and black pepper (I also added some extra chili powder, for an additional kick); cook until peppers begin to soften, about 3-5 minutes. Add tofu and cook until tofu begins to turn golden brown, about 5-7 minutes.
3.) Lower heat to medium-low; add baked beans and stir. Cook until heated through, about 3-5 minutes.
4.) Toast your buns (if using cheese, place cheese slices on one half of the buns before toasting so they melt nicely). Pile each bun with a few generous scoops of the Sloppy Joe mixture. Top with sliced pickles. Grab many, many napkins and dig in.

*One note: For the non-vegans, I highly recommend using the brioche buns, if you can find them. They're a little sweet, super soft, and stand up to the sloppiness quite nicely. 

Packed with protein and flavor, these Sloppy Joes gave us dinner - and lunch! - for days. We ate the last bit of leftovers on our snowboarding lunch break this past weekend, and it was the perfect pick-me-up for a day on the slopes, too.

What was one of your favorite meals growing up?

Quinoa Cakes with Tomato-Pepper Chutney

This week has been amazing so far. I [finally] received and accepted a job offer - and, bonus, it's for a company I am very excited to be working for! It's also Thanksgiving week, and we have family in town...and, well, tomorrow I will be doing nothing but cooking, eating, and imbibing with people I love. I mean, really...how can that be anything but delightful??

In case you're strapped for one last appetizer for the big day, or just want a break from all the Thanksgiving goodness that's been gracing your social media feeds, please introduce yourself to these Quinoa Cakes. Z and I originally found the recipe in - you guessed it - Ottolenghi's Plenty More, but we tweaked the recipe quite heavily to suit our time limit and existing kitchen items. This version is just as delicious, I presume, but also quicker to make.

These protein-packed cakes are full of flavor, and topped with the tomato-pepper chutney, they're borderline out-of-this-world. Serve these for a fun and surprisingly healthy appetizer tomorrow, or just keep this recipe in your back pocket for the next time you need a hearty appetizer. (These also make a great main dish served alongside Honey-Roasted Carrots or a big green salad).

Quinoa Cakes
Yields: About 16 cakes
Cakes:
-1 1/2 cups quinoa
-6 green onions, white and green parts, thinly sliced
-1 small red onion, finely diced
-2 large eggs
-1 jalapeno pepper, seeded and diced
-1/2 cup cottage cheese
-1/4 cup grated cheddar
-1/2 cup plus 1 tablespoon plain breadcrumbs
-2 teaspoons ground cumin
-1/4 cup extra virgin olive oil
-Salt and black pepper, to taste

Tomato-Pepper Chutney:
-1 medium red bell pepper
-2 cherry peppers, seeded and diced
-3 cloves garlic, skin on
-3 tomatoes, seeded and chopped
-1 teaspoon balsamic vinegar
-1 tablespoon extra virgin olive oil
-Salt and black pepper, to taste

Directions:
Quinoa Cakes:
1.) Throw the quinoa into a saucepan with plenty of boiling water and simmer for 9 minutes, until tender but still with a bite. Drain in a fine sieve, refresh under cold water, and set aside until completely dry.
2.) Place the scallions, red onions, eggs, jalapeno, cottage cheese, cheddar, breadcrumbs, cumin, salt, and black pepper in a large bowl. Add the quinoa, stir well, and form the mixture into small patties (about 2 1/2 inches wide and 3/4-inch thick).
3.) Place a non-stick pan over medium heat and add half the oil. Fry the patties in batches for 3 minutes on each side, until golden, adding oil as needed. Place on paper towel-lined plates and sprinkle with salt.

Tomato-Pepper Chutney:
1.) Preheat the oven to 425 degrees F.
2.) Place the red pepper and garlic on a baking sheet and roast for 10 minutes. Remove the garlic, turn the red pepper, and continue cooking for another 20 minutes. Once the skin is blistered and the pepper roasted, remove it from the oven and place in a bowl covered with plastic wrap. When cool, peel, seed, and chop the pepper. Also, peel and roughly chop the garlic.
3.) In a medium bowl, mix together the peppers, garlic, tomatoes, balsamic vinegar, olive oil, salt and pepper. The chutney can be served with the quinoa cakes immediately, although I highly recommend making this 20-30 minutes beforehand to let the flavors meld together even more.

These are fabulous warm from the stovetop, but I also may or may not have eaten three of these cold - piled high with chutney - during an epic hangry moment. No matter which way you decide to eat them, I promise your palate (and stomach) won't be disappointed. 

Happy [almost] Thanksgiving! What do you have planned for the holiday?