tofu taco filling

a lighter, vegan option for Taco Tuesday. serves 4.

• 14-ounce block extra firm tofu, drained (don’t skip the draining unless you like mushy taco filling)

• 1 tbs soy sauce

• 2 tbs taco seasoning

• 14-ounce can black beans, rinsed and drained

• 2 tbs olive oil

• 1/2 onion, diced

• 1 red bell pepper, diced

• 8 oz. can tomato sauce (I prefer no salt added)

Add the tofu, soy sauce, and taco seasoning to a bowl. Crumble the tofu using a potato masher, two forks, or your hands and allow to sit while you compete the next few steps.

Finely dice the onion and bell pepper. Heat the olive oil in a large skillet over medium heat. Sauté the vegetables for a few minutes until the onions can be pierced with a fork. Add the tofu to the pan and cook for 10 minutes, stirring frequently. Add the black beans and tomato sauce, and cook until heated through.

sweet potato curry

my first foray into vegan and Indian cuisine. serves 4.

• 2 tbs coconut, canola, or vegetable oil

• 1/2 onion, diced

• 14 ounces diced tomatoes (drain if using canned)

• salt and pepper to taste

• 3 cloves minced garlic

• 1 1/2 tbs red curry paste (start with 1 tb and then add to your liking)

• 1 tsp curry powder

• 3/4 tbs paprika

• 1/4 tsp cumin

• 1 cup chickpeas (I used canned, drained and rinsed)

• 1 lb/3 cups sweet potatoes, peeled and diced into 1/2-3/4” pieces

• 13.5 ounce can unsweetened/full fat coconut milk

• juice of 1/2 lime

• 3 handfuls fresh spinach

• 1/2 cup cooked rice or noodles per serving

In a large pot, heat the oil over medium-high. Add the onions and tomatoes and season with salt and pepper. Lower heat to medium and cook for about 10 minutes, until the onions are soft and the tomatoes release their juices.

Add the chickpeas and the sweet potatoes. Stir to combine. Add in all spices and stir.

Shake the can of coconut milk and add to pot. Bring to a boil, and reduce to medium-low to simmer for 20-30 minutes or until the potatoes are fork-tender.

Remove from heat. Add in the spinach and squeeze a lime. Put a lid on the pot and allow the spinach to wilt. Serve over rice or noodles.

mac & cheese

if I had to take one recipe with me to a deserted island, this is it. this is my death row last meal, this is the recipe by which I judge all others.

• 3 cups 2% or whole milk

• 1/2 cup salted butter (or unsalted + 1 tsp salt)

• 1/2 cup AP flour

• 1 pound elbow pasta (something with ridges, like Barilla)

• 2 cups shredded extra sharp cheddar

• optional: 1/4 cup breadcrumbs or panko

• optional add ins: shredded chicken, bacon, steamed broccoli, chopped bell pepper, frozen/thawed/drained spinach, artichoke hearts…

Cook the pasta according to package directions; rinse and drain.

Heat the milk in a medium saucepan until warm, but not bubbling. Remove from heat.

In a separate large saucepan, melt the butter over medium heat and whisk in the flour until smooth. Remove from heat. Slowly pour in the warm milk, about 1/3 at a time, until it is fully combined. Put the pot back on medium heat and whisk for 2-3 minutes or until the sauce has thickened and is silky. The sauce will go back and forth between watery and thick and you’ll think you did it wrong, but you didn’t.

Slowly combine the sauce with the cheese and any desired add-ins. Once smooth, stir in the pasta.

You can serve/eat as is, or top with breadcrumbs/panko and bake at 400º for 10-15 minutes.

canned corn

did anyone else stock up on canned goods? #quarantine
makes ~2 side dish servings.

• 15 oz canned corn

• 1 tbs butter or equivalent

• 2 cloves garlic, minced

• 1 tsp parsley

• salt and pepper to taste

Drain off half of the liquid in the can. Add the remaining corn and liquid to a small saucepan over medium heat. Add all spices. Simmer until liquid is almost completely gone, 5-7 minutes.

balsamic pasta salad

perfect for warm weather and keeps well in the fridge. serves 4 generously.

• 12 ounces bowtie or other small pasta: cooked, rinsed, and cooled

• 1 pint cherry tomatoes, sliced in half

• 3 cups fresh spinach, roughly chopped

• 1/2 cup red onion, diced

• 8 oz. (1 cup) mozzarella cubes (I use chopped string cheese when feeling lazy)

• could also add 1 lb. grilled chicken, diced

dressing: (also phenomenal over any kind of salad)

• 1/3 cup olive oil

• 3 tbs balsamic vinegar

• 2 tbs mayo

• 2 tbs Parmesan cheese

• 1/2 tbs dijon mustard

• 2 cloves garlic, minced

• 1/2 tsp dried basil

• salt and pepper to taste

Combine dressing ingredients in a food processor, blender, or jar with secure lid and blend well.

Once the pasta is completely cool, combine with vegetables and cheese. Toss with half of the dressing before putting in the refrigerator, and serve with extra dressing.