Seared Tofu and Sunny Roasted Pepper-Coconut Sauce (Make the Plate)

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Think about your favorite really simple plates. Those vegetable hashes or sautés, the veg mélange you toss in the oven to roast, or the pot of greens and beans you pull out of the slow cooker after a long day. Now think about making them even better with 10-minute tofu and a creamy sauce the color of happiness. Together, they add light, chewy protein and a shot of richness. Let's go to work.

Up top is a mix of pinto beans and sweet potatoes spiced with cumin, coriander, and smoked paprika, then roasted together in a little oil. The roasting method works well if you don't have the tofu and sauce already made. You can work on those while the base roasts without any attention from you at all. Dinner is served, and now you've got your tofu and sauce to tuck in the fridge for another day.

Because tofu is wildly forgiving. True, you'll never get that lovely sear back after you've chilled it, but mostly, tofu stores like a champ. Then again, it takes only 10 minutes from start to finish, so it can be whipped up in a snap on any given day if you want it freshly made each time. Do what works best for your schedule.

The nicest effect with this combination really might be toast:

Start with a nice loaf (that's rye in the photos).

Then quickly cook some spinach or other tender green with a little smoked salt or garam masala. (If tomatoes are in season, let them in on the action, too.)

Top with the tofu and sauce, and you're set.

Now, a couple tips. First, cooking tofu on the hot stove top is a really great fuss-free way to get satisfying tofu anytime. It isn't as forgiving as baking (you can actually burn it on the stove, whereas tofu never seems to tire of hanging out in a warm oven), but it provides a great exterior chew while preserving tenderness on the inside. Folks in the States can spend a lot of time trying to make tofu drier, which can be tasty (tofu jerky!), but if you haven't tried embracing tofu's silkier side, you may find you've been missing out. You might decide some of the softer firm varieties out there (brands vary—no two "firm" or "extra-firm" tofus are exactly alike) give great results.

Second, for the sauce, orange bell pepper produces the boldest hue, but a yellow pepper will do fine if that's what's available. It still tastes great over stewed collards (or other sturdy greens) and black eyed peas (or whatever legume you're in the mood for).

It works over waffled hash browns:

It works over green beans cooked in a little olive oil (or pesto or, as here, arugula relish) and garnished with toasted almonds:

It works on giant bagelwiches. It just plain works.

Seared Tofu

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serves 4

14-16 oz firm or extra-firm tofu, drained

2 TBSP nutritional yeast

1/2 tsp fine sea or kosher salt

freshly cracked black pepper, to taste

Heat a large nonstick griddle over medium-high heat (see Note below). Meanwhile, with the tofu in landscape position (long end toward you), cut into 8 even slices. When the skillet is hot, carefully add the tofu in a single layer, without touching. Whisk together nutritional yeast and salt, sprinkle over tofu, and let cook, undisturbed, five minutes. Flip tofu (the underside should now be golden) and cook another four minutes, until golden.

Note: you can also use a large nonstick skillet, but you'll likely need to work in two batches, reducing the heat to medium for the second batch to avoid burning.

Sunny Roasted Pepper-Coconut Sauce

yields app. 1 1/2 cups

1 large (or 2 small) orange (or yellow) bell pepper

1 cup full-fat canned coconut milk

1/2 tsp fine sea or kosher salt

1/2 tsp garlic powder

1/4 tsp hot sauce, such as Valentina or Cholula

Heat oven broiler with a rack in the top position. Trim, halve, and seed the pepper. Place cut-side down on the rack and broil until blistered and blackened, 10-15 minutes, checking frequently after 10 minutes. (If needed, prop the oven door open slightly to keep the broiler from turning off.)

Meanwhile, add all other ingredients to a wide-mouth jar. When the pepper is ready, carefully transfer to the jar. Blend with an immersion blender until smooth, about 20 seconds (see Note below). Let cool a bit before using, or let cool completely before refrigerating. To use leftovers, gently warm only the desired portion.

Note: blending with an immersion blender with the skin on will add the flavor of the slightly charred skin to the sauce, while any tough skin will be caught by the circulation notches in the blender wand. If you need to use a food processor (or your immersion blender does not have circulation notches), you may want to strain the sauce if the texture is not smooth enough for your tastes.

Spiced Potato-Pinto Hash with Lemon-Dill Yogurt

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Let your spice rack do the heavy lifting in this hearty bean dish, and you have a dead-simple, highly flavorful plate of comfort and nutrition. Add to that the unbeatable ease of frozen cooked potatoes, and all you need is the energy to stir, chop a little pepper, and slice a couple scallions. Easy brunch, hello.

This recipe alone feeds two generously, but you can stretch it into a meal for more by tucking this mixture into warm corn tortillas and adding a green side salad.

You may notice the recipe doesn't go easy on the seasoning, but it'll all make sense once you spoon on the cool, creamy, and gently zippy yogurt. It's not the kind of condiment you'll want to eat off the spoon, but the good news is, that's not what condiments are for. And this one is a golden potato's best friend.

Spiced Potato-Pinto Hash with Lemon-Dill Yogurt

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serves 2 generously

1 TBSP oil

1 lb frozen red potato skin-on wedges (or other variety—look for a brand that contains nothing more than potatoes, oil, and salt; if you can find plain frozen potato wedges or dice, go for that)

1 small red pepper (or half of a large)

2 scallions

1 15-oz can pinto beans (preferably reduced-sodium)

1/2 tsp smoked paprika

1/2 tsp dried oregano

1/4 tsp fine sea or kosher salt

1/4 tsp dried thyme

1/4 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp garlic powder

1/8 tsp ground cayenne

small pinch ground cloves

small pinch ground cinnamon

Lemon-Dill Yogurt, to serve, recipe follows

Heat oil in a large nonstick skillet over medium heat. Add potato wedges in one layer (as much as possible). Let cook, undisturbed, five minutes (but let your nose be your guide—if you have smaller bits, it may not need the full five). Flip wedges. Let cook another 4-5 minutes, and flip again. Repeat until all wedges are golden, about 15 minutes total, or longer, if needed.

While the potatoes cook, measure out the spices into a small bowl and set aside. Trim pepper and chop into small dice. Slice the white and green parts of the scallions.

When the potatoes are golden, add pepper and scallions to the skillet. Stir to combine and let cook while you open the beans. Rinse them in a sieve, shake off excess water, and add to skillet. Add spices. Stir to coat and let cook, stirring frequently, until peppers are beginning to soften and the beans have warmed through, about 3 minutes. Serve warm with lemon-dill yogurt at the table.

Lemon-Dill Yogurt

yields 1/2 cup

1/2 cup plain nondairy yogurt(*)

1 tsp dried dill

1/2 tsp lemon zest

1/2 tsp lemon juice

1/4 tsp fine sea or kosher salt

Stir all ingredients until well combined. Chill until ready to use.

(*Whole Soy Co. brand yogurt is strongly recommended. If you can't find that, So Delicious is a good substitute. For both brands, either the plain or unsweetened varieties should work.)

Dead Simple Peanut Butter Mousse

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Summer breakfast. Or dessert. Brunch offering, for sure. With fresh berries, or cacao nibs, maybe a drizzle of liqueur. This truly dead simple mousse takes mere minutes to put together with a food processor and disappears almost as fast.  Gently sweet, but with layers of flavor, it's as versatile as it is addictive.

The initial result is more of a pudding, but left to chill in the fridge, it firms up into a terrific fluffy mousse. The silken tofu gives great texture and extra protein, but its distinctive flavor is subdued (one of those no-one-would-guess dishes) once paired with rich peanut butter and seasoned with maple, vanilla, lemon, and brandy. Mmm, brandy.

A note about peanut butter: we recommend using a smooth commercial variety that contains nothing but peanuts. We use Field Day Organic Smooth Peanut Butter here, which we found at Three Rivers. While not runny, it's thinner than freshly ground peanut butter from the bulk section, and truly silky-smooth.

Dead Simple Peanut Butter Mousse

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yields about 2 1/3 cup 

1 12-oz package firm silken tofu

1/2 cup smooth peanut butter (see note, above)

1/4 cup maple syrup (we like grade B)

2 TBSP lemon juice

1 TBSP brandy

1 tsp vanilla extract

1/4 tsp salt

Place all ingredients in a food processor fitted with the S blade. Process for 1 minute. Scrape down the sides and bottom with a rubber spatula. Process another minute. Chill for at least two hours, if you're pressed for time, or preferably overnight or from morning to late afternoon. 

Simmer-Free Savory Summer Tomato Pasta

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We're in love with summer tomatoes, and we're in love with this no-cook tomato sauce. In the time it takes to cook pasta, fresh, ripe tomatoes mingle with a few assertive ingredients (use the best quality olive oil you can afford) to produce summer eating at its easiest and most flavorful.  It works for instant dinners or unexpected casual entertaining. It just plain works. Garnish with fresh herbs, if you have some handy.

Simmer-Free Savory Summer Tomato Pasta

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serves 2, adapted from No-Cook Pasta Sauces

3 TBSP extra virgin olive oil

1 large clove garlic

3/4 lb tomatoes, chopped

2 umeboshi, minced

1/4 tsp crushed red pepper

zest of 1 lemon

1 TBSP nutritional yeast

8 oz whole wheat penne, or pasta of choice

Combine all ingredients, except pasta, in a serving bowl, being sure to catch all the tomato juices. Stir well and set aside while you cook the pasta according to the package directions.

Drain the pasta well, add it to the serving bowl, and toss thoroughly. Serve immediately garnished with fresh herbs, if desired. 

Classic Vegan Pesto Genovese

We have a bonus post this week because basil has officially exploded, and this recipe deserves its own page. As noted earlier, MSV pesto relies on red miso paste for salt and remarkable depth of flavor we haven't found anywhere else. (We tried making pesto with nutritional yeast once. Once.) It's a valuable ingredient, and keeps for weeks in the refrigerator.

With pine nuts and several tablespoons of olive oil, pesto isn't cheap to make, but it's a rich condiment, so a little goes a long way. Until you want a lot. Try our spinach pesto for a more affordable, but still satisfying, variation. (And to take the price tag down another notch, try substituting sunflower seeds for the walnuts in that recipe.)

Classic Vegan Pesto Genovese

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yields about 2/3 cup 

2 oz basil, leaves only, from two large bunches (about 1 cup of tightly packed leaves) 

1-2 medium cloves garlic, to taste

2 tsp red miso paste

1/4 cup pignoli (pine nuts) 

1/4 cup good quality olive oil

Puree all ingredients until smooth. 

Party Animals No. 11: Dead Simple White Bean Crostini for the Last Party of the Year

When your (lovely) friends throw one last potluck at the end of December, and you've had your fill of cakes, cookies, and planning in general? Retreat to the comfort of simple, unfussy party food marked by a couple of clean, fresh flavors (parsley and lemon, hello) so you can enjoy the night with your pals without tearing out a single hair. Plus, it'll be a surprisingly in-demand palette cleanser for the whole crowd.

White Bean Crostini

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1 baguette (as always, we prefer Flour Head), sliced, plus crackers, for serving (not pictured: we grabbed a box of Back to Nature's Stone Ground Wheat Crackers on the way to the party)

1 handful (about 1/2 bunch) parsley

3 TBSP olive oil, divided

juice of 1 lemon

2 TBSP water

1 clove garlic

2 TBSP pine nuts

1/2 tsp salt

2 15-oz cans navy beans, drained and rinsed

black pepper, to taste

Preheat the broiler and place the top rack a few inches from the heat source. Put the bread slices in to toast. Check every two to three minutes, and remove when golden.

Meanwhile, blend together the parsley, 2 TBSP of oil, lemon juice, water, garlic, pine nuts, and salt. Place the beans in a mixing bowl, add dressing, and mash loosely with a potato masher, fork, or wooden spoon until the mixture is creamy, but still very chunky with lots of visible beans. Pour on the remaining TBSP of oil, stir, and season to taste with additional salt and black pepper.

Spinach and Bean Burritos with Mango-Habanero Salsa

These are for the days when you're seriously considering fast food for dinner, but can't seriously consider fast food for dinner. These are for the days when kitchen innovation is impossible to contemplate, but your tongue could use some inspiration. This is a plate that brings the comfort with basic, honest ingredients: creamy, satisfying refried beans are quickly enhanced with a few spices and a heap of spinach for your health. The sweet, fiery salsa is fresh, invigorating, and a dead simple way to add a touch of complexity to a classically comforting meal.

Spinach and Bean Burritos with Mango-Habanero Salsa

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yields 8 burritos

2 16-oz cans vegetarian refried beans

1 tsp cumin

1 tsp coriander

1 tsp smoked paprika

12 oz fresh baby spinach (or large fresh spinach, chopped)

1 TBSP oil

8 flour tortillas ("taco" size; use whole grain, as we did, or white, if you prefer)

1 cup cubed frozen mango, thawed (or fresh)

1 habanero pepper, seeded

handful cilantro (generous 1/4 cup)

juice of 1 lime

1/4 tsp salt

Preheat the oven to 350.

In a very large skillet over medium heat, stir together the beans, cumin, coriander, and paprika. Top with the spinach and oil and cook, stirring, until the spinach is very wilted and the whole mixture is very creamy, about 5 minutes. (Stirring all this will take some effort initially, but will become very easy toward the end. Be patient, and add the spinach in batches if your pan is not large enough to hold all the fresh leaves at once.) Season with salt and pepper, if needed (we didn't need to add any salt).

When the mixture is very creamy, assemble all 8 burritos using about 1/2 cup of filling per tortilla. Place each one seam-side down in a 9x13 baking dish. Bake until the tortillas begin to crisp gently at the edges and the burritos are hot, about 20 minutes.

While the burritos bake, blend together the mango, habanero, cilantro, lime juice, and salt.

Serve immediately.

Peanut Soba Noodles with Kimchi (with a bonus kimchi recipe)

If your kitchen is anything like our kitchen right now, it's not too fancy in there. We're knee-deep in Thanksgiving planning and saving every ounce of our chopping and cleaning enthusiasm for the holiday. That's where meals like this come in. Comforting, colorful, made entirely of ingredients that keep in the fridge and pantry for weeks or even months, and the best part? Not a dirty knife in sight.

Peanut Soba Noodles with Kimchi

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1 tsp sesame oil

1 tsp rice vinegar

1 tsp low-sodum tamari

1 generous tsp peanut butter (we like crunchy, but creamy is great, too)

ground cayenne, to taste

1 bundle (100 g) soba noodles

1 cup frozen peas

1/4-1/3 cup kimchi, homemade or store bought [see Note]

Fill a large sauce pan half full of water and set on high heat.

Meanwhile, whisk together the sesame oil, vinegar, tamari, and peanut butter, and a few dashes of cayenne.

When the water has reached a boil, add the soba noodles and cook at a rolling boil. After 4 minutes, add the frozen peas to the pot and allow to cook for 1 more minute. Drain the noodles and peas and run cold water over them until they're no longer warm.

Toss the noodles and peas with the peanut sauce, top with kimchi, and serve.

Makes 1 large or 2 small servings.

Note: The kimchi sold in the refrigerated section of the co-op is vegan, so go nuts. Pictured above is a homemade kimchi made from butternut squash, which we're currently in love with. Frankly, winter squash is sometimes too sweet to our savory-leaning tongues. To combat this, we've relied heavily on garlic, herbs, and vinegar, frequently pairing starchy orange flesh with things like pickled jalapenos and sauerkraut. But it never occurred to us to pickle the squash itself, until now. We took this simple recipe and made it even simpler, and adjusted the method just a bit to produce something closer to the texture we prefer for this. 

Butternut Squash Kimchi

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adapted from Lauryn Chun via L.A. Mag

1 (about 1 1/4-lb total weight) butternut squash, peeled

4 cups water

2 TBSP kosher salt, plus an additional 1/4 tsp

2 TBSP Korean chili flakes (we've gotten ours at Oriental Super Mart on Sutherland)

1 clove garlic, minced

1 1-inch knob fresh ginger, minced

1 1-inch knob fresh turmeric, minced (if you do this in the fall when the co-op gets fresh turmeric; if not, try 1/2 tsp ground turmeric, or simply omit)

1/2 cup water

1 tsp cane sugar

Using a vegetable peeler, shave long ribbons of the peeled squash until you near the seedy center. Mix the squash ribbons with the 4 cups of water and 2 TBSP salt in a large bowl and let sit for 40 minutes. Drain and dry with a clean kitchen towel.

When the squash has dried a bit, toss it with the chili flakes, minced garlic, ginger, and turmeric.

In a quart jar, mix the 1/2 cup water, 1/4 tsp salt, and sugar, until dissolved. Add the spiced sqush ribbons to the jar, secure the lid, and turn it up and down a few times to coat with the sugar water.

Let sit at room temperature for 3 days; after that, store in the refrigerator.

Big S Farms: Creamy, Sweet & Savory Chickpea-Salsa Salad

When Big S Farms sent us some recipes (from a now inactive blogger), one really jumped out. It wasn't at all vegan, but it wasn't at all tricky to get it there. The result is a grown-up chickpea salad  that's ridiculously simple to throw together, with notes to satisfy every part of your tongue: creamy mayo, fresh cilantro, and sweet cinnamon. It's ready to be stuffed into pita, slapped on a bun, or served on a bed of greens, 

Creamy, Sweet & Savory Chickpea-Salsa Salad

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1 15-oz can chickpeas, drained (or 1 1/2 cups fresh)

1 15-oz can artichoke hearts, drained

1/2 cup salsa, preferably Big S Farms Smoke on the Mountain

1/3 cup salted peanuts

1/2 cup legumaise (you can sub half vegenaise and half non-dairy plain Greek yogurt)

1/4 cup fresh cilantro, chopped

1 TBSP balsamic vinegar

1 tsp cinnamon

salt and pepper, to taste

Combine all ingredients and season to taste.