Cilantro-Lime Chickpea and Avocado Salad

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If you're short on time, this protein salad—featuring a mix of hearty chickpeas and creamy avocado—is your pal. An immersion blender (or small food processor) will get you a dressing seasoned with lime and fragrant fresh cilantro in no time. Bonus: it's thickened and made creamy by way of the combination of oil and pumpkin seeds.

Once you've whipped up the dressing, there's nothing to do but mash canned chickpeas and stir those together with diced avocado. Top your toast or lettuce leaves and dig in with whatever lovely bit of produce you have in the kitchen as garnish. Hey, you're fed! And thereby ready to speed off to whatever's next on the schedule.

Cilantro-Lime Chickpea and Avocado Salad

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serves 4 [see Note]

2 15-oz cans chickpeas

2 ripe avocados, halved and pitted

1/4 cup loosely packed fresh cilantro

1/4 cup unsalted pepitas (hulled pumpkin seeds)

1/4 cup canola or other neutral vegetable oil (olive oil will not work here)

1 very small clove garlic

2 TBSP lime juice

2 TBSP water

1/2 tsp fine sea or kosher salt

For garnish: slices of cucumber, tomato, or radish; snipped chives or scallions; or whatever fresh produce you like.

Drain and rinse chickpeas. Set aside in a sieve to let drain thoroughly. Slice avocado halves, still in the skin, into dice, and set aside.

Add remaining ingredients, except garnish, to a wide-mouth jar and process with an immersion blender until smooth (or, if you have a small food processor, that'll work, too).

Add chickpeas to a mixing bowl and mash roughly with a fork. Add avocado dice to the mixing bowl, using a spoon to scoop out the flesh. Add dressing and toss until combined.

Serve at once with your fresh garnish on toast or in lettuce leaves.

[Note: avocado does not keep well once exposed to air, so if you do not need all four servings at once, you can make a half-recipe by making all of the dressing at once, and reserving half in a small container in the refrigerator for several days. Prepare the other half of chickpeas and avocado at your leisure, and your dressing is already waiting for you.]

Hitting the Books No. 7: Gena Hamshaw's Power Plates (ftr. Whipped Banana-Coconut Cream)

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I'm pretty jazzed about this little Hitting the Books post. I'll be highlighting two seriously lovely (and easy!) recipes from Gena Hamshaw's Power Plates, which I've been having a great time digging into lately. Anyone who reads The Full Helping won't be surprised that this latest book of Gena's is totally gorgeous:

Also unsurprising, but still valuable is the conceit of this cookbook, which offers "nutritionally balanced" dishes. Frequently, that means the recipes showcase a grain, a protein, a fat source, plus a buncha veggies. I love that kind of thoughtful framing—basically, Gena thought about it so now I don't have to. It makes reaching for this book a no-brainer when I need to plan meals during busier times.

And busier times are exactly what I've been having lately. So instead of digging deep into the bowl section—with all its alluring chopped veggies, savory proteins, and variety of sauces and dressings—I've sampled some of the quicker items from Power Plates. Starting with this to-die-for Guacamole Rice Salad with Black Beans. (It's actually a quinoa salad in the book, but I find quinoa aggressively joyless, so I swapped in brown rice. I can't wait to try this with couscous, too, but I've been adoring the rice.)

Gena advertises this salad as basically a batch of guacamole with mix-ins, so sign me up. And boy howdy, does she deliver. This seems like a dish you would hardly need precise instruction for, but I promise you want to use Gena's recipe. The balance of everything is bang-on, and this is my new favorite meal. Stuff it in romaine leaves and eat it like a taco, and invite me over when you do.

The recipe starts with preparing all the avocado and then adds everything else, but I don't need the whole recipe at one sitting. To make it work for my leftover-reliant weekdays, I assemble the salad first, which keeps well in the fridge for a few days, then add freshly mashed avocado to the amount I want just before serving. Works like a charm.

I was so eager to dive into this recipe that I bought grocery store cherry tomatoes in April. I regret nothing, but they were predictably sad, so my advice is to substitute chopped Persian cucumbers, diced jicama, or a mix of both, if you're making this out of season (which I continue to do because you could not possibly stop me).

I'm equally enthusiastic about Gena's Whole Grain Waffles. The first thing that struck me about Power Plates is how generous the breakfast section is, with plenty of savory options. I may have mentioned fifty or so times that I prefer savory breakfasts to sweet. But I make an exception for waffles. These are made with spelt, which I had never used before, and they are super-tasty. If you adore nutty, more complex whole-grain baked goods, then there's nothing more I need to say here. These guys are totally great, and I'll be making these repeatedly whenever I'm craving a waffle with sweeter toppings.

Speaking of toppings, I have something special for you. It's a dead-simple whipped banana-coconut cream, and it adds a dreamy, fluffy tropical note to any baked good, fruit salad, fresh berry, or spoon you care to stuff in your pie hole. I finished off this particular plate with some trail mix I had handy, but cacao nibs are also a nice, crunchy addition. Or you can enjoy the cream atop the waffles without anything extra. I recommend it like I recommend Power Plates.

Whipped Banana-Coconut Cream

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yields 1 generous cup

1 can full-fat coconut cream chilled at least 24 hours, such as Thai Kitchen brand

1 just-ripe banana

1 TBSP powdered sugar

1 tsp lemon juice

1 tsp vanilla extract

Spoon the solid fat from the chilled can of coconut cream (reserve liquid for another use). You should have one rounded cup of chunks (not firmly packed).

Puree all ingredients in a food processor until smooth and fluffy. Leftovers may be kept for several days in an airtight container.

__________________________________________________________

About Hitting the Books: You know that shelf in your house with all the great cookbooks you don't get to nearly as often as you'd like? Yeah, there's one of those over here, too. The Hitting the Books series allows for occasional opportunities to dig into that shelf and highlight some handy cookbooks.

Ten-Minute Breakfast Tacos

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Okay, full disclosure: the first time you make these breakfast tacos, they might take 12 or 13 minutes. But that's because you're reading the recipe and getting familiar with what to grab from the fridge and pantry. Once you've made them once or twice, it's smooth sailing. You grab your tortillas while the skillet heats, grab the tofu while the tortillas warm, then grab the spinach and slice the avocado while the tofu cooks, and before you know it, a fresh hot breakfast is helping you greet the day in style.

With that out of the way, these guys are seriously easy to love. Fluffy crumbled tofu and a little fresh spinach wilted in a mix of sesame oil and tamari make for a light but flavorful combination. Top it all with ripe avocado slices doused with hot sauce, and that lovely mess is fully ready to be hugged in a warm corn tortilla. As a bonus, it takes only a few minutes longer to feed four as it does one (because the tofu will take longer to brown in a more crowded skillet), so this recipe scales decently.

Perfect and fast enough for breakfast, you may find yourself adding a side salad and a Bloody Mary to make these guys into brunch, or a side salad and cold Pilsner for dinner in a snap. Don't say I didn't warn you.

Ten-Minute Breakfast Tacos

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serves 1

2 six-inch soft corn tortillas

1/3 block firm or extra firm tofu

1/8-1/4 tsp (to taste) fine sea or kosher salt

freshly cracked black pepper

2 tsp nutritional yeast

1/2 ripe avocado, pitted

1 tsp sesame oil

generous handful fresh baby spinach

1 tsp reduced-sodium tamari

hot sauce, to serve [see note]

Heat a large nonstick skillet over medium-high heat. Heat oven on warm setting.

Place tortillas in skillet. Heat for a minute on each side, or until tortillas are pliable and beginning to puff in spots. Transfer tortillas to oven rack to keep warm.

Crumble tofu into hot skillet. Sprinkle salt, pepper, and nutritional yeast over top. Let cook, undisturbed, two minutes. Meanwhile, slice avocado half while still in its skin.

Reduce heat to medium-low, toss tofu, and let cook one minute, undisturbed. Toss again and let cook one last minute. Remove tortillas from oven, transfer to serving plate, toss tofu again and spread evenly over tortillas.

Return skillet to heat. Add sesame oil, then spinach. Pour tamari over spinach and cook until wilted down, stirring constantly. Divide between tacos.

Scoop avocado slices from skin with a spoon and divide between tacos. Top with hot sauce and serve at once.

[Note: these benefit from an acidic finish, so if you do not like hot sauce, squeeze a lime wedge over tacos before serving.]

Creamy Orzo and Chickpea Bake (from the Pantry)

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This dead-simple baked pasta is going to solve all your early-spring meals. It starts out as a welcome hot dish for gray, blustery days. But it also eats fine at room temperature. Leftovers served as chilled pasta salad make an instant lunch on sunny afternoons. Whatever spring throws your way, this dish has you covered. And it comes together in a snap: you chop the pepper and quickly blend the sauce while the orzo cooks on the stove top. Then the whole thing goes in the oven, and done.

This pasta and bean number is homey and comforting, thanks to cooking the orzo in veggie broth with a sprig of rosemary. Then you'll bathe the pasta and chickpeas in a creamy, high-protein sauce of silken tofu blended with herbs, a little white wine, and a good dose of spring onions. Green peas and diced roasted red peppers add welcome color and gorgeous little pops of sweetness. Plus, with frozen peas and jarred red peppers, you can keep the ingredients for this guy on hand to toss together on any given evening.

And if you're in the mood for something a little richer, feel free to top the whole thing with some panko crumbs tossed in oil and a little salt.

Creamy Orzo and Chickpea Bake (from the Pantry)

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serves 2-4

2 cups water

2 no-salt-added vegetable bouillon cubes

1 fresh rosemary sprig

1 cup orzo

1 15-oz can chickpeas

1 large jarred roasted red pepper (or freshly roasted, if preferred)

6 oz silken tofu (half an aseptic pack)

1/4 cup dry white wine

4 scallions

2 TBSP canola oil (or other neutral oil, but olive oil is not recommended [see Note])

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp fine sea or kosher salt

freshly cracked black pepper, to taste

1/2 cup frozen peas

Add water and bouillon cubes to a medium pot over high heat. Dissolve cubes and bring to a boil. Add rosemary sprig and orzo. Boil 9 minutes (or according to package directions), stirring frequently to prevent sticking. Do not drain. Discard rosemary sprig.

While the pasta cooks, heat oven to 375. Drain and rinse chickpeas in a sieve and set aside to let drain thoroughly. Chop pepper into small dice.

Next, prepare the sauce. Add tofu, wine, white and firm pale green portions of scallions (reserve tops for garnish or for another purpose), oil, thyme, oregano, salt, and black pepper to a food processor. Blend until smooth.

Add chickpeas, diced pepper, and frozen peas to the orzo pot. Stir to combine. Add sauce and mix thoroughly. Transfer contents to a  1 1/2-quart baking dish (shallow, app 8"x12") and bake 20 minutes. Let cool five minutes before serving. Garnish with sliced scallion tops, if desired.

[Note: food processors and immersion blenders can turn olive oil bitter. I found that to be true when processing this sauce with olive oil and had good results using canola oil instead.]

Pineapple, Black Bean and Poblano Salsa Fresca

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All this unseasonably warm weather in Knoxville has awoken cravings for water-rich fruits. But it's still February, so let's raid the citrus and frozen aisles of the grocer to scratch that itch.

This guy is really a cross between a salad and salsa fresca, since it gets a bona fide dose of dressing. But no matter. It still eats great on a corn chip. So, to your totally satisfying base of sweet-tart pineapple chunks, earthy black beans, gently piquant poblano, and fragrant green onions, you'll add a dressing of cilantro and mint, which pairs wonderfully with fruit. To really drive that home, you'll use a base of orange juice (also some lime), then give the whole thing a little body with olive oil and a little pine nuts. It's simple, fresh, criminally easy to make, and entirely lovable. Get munching.

Pineapple, Black Bean and Poblano Salsa Fresca

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serves 4-6

For the salsa:

1 15-oz can black beans

2 cups frozen pineapple chunks, thawed (or use roughly 1-inch fresh chunks)

1 medium poblano pepper, trimmed, seeded, and de-veined

2 scallions, trimmed

zest of 1/4 orange (app 1/2 tsp)

fine sea or kosher salt and freshly cracked black pepper

For the dressing:

1/4 cup tightly packed cilantro

1/4 cup loosely packed mint leaves

2 TBSP pignoli (pine nuts)

3 TBSP orange juice

2 TBSP olive oil

1 TBSP lime juice

1/4 tsp fine sea or kosher salt

Drain and rinse beans in a sieve. Set aside to let drain thoroughly.

Meanwhile, chop pineapple chunks into roughly 1/2-inch chunks and transfer to a serving bowl. Chop poblano into small 1/4-inch dice and add to bowl. Finely slice tops and bottoms of scallions and add to bowl. Grate orange zest (before juicing the orange), add to mixing bowl, and set aside.

Make dressing by puréeing all ingredients until well blended, about 20 seconds. Add dressing, to taste, to mixing bowl and stir to combine thoroughly. (You may have a few tablespoons of dressing left over—if so, it works well as a green salad dressing, too.) Season to taste with freshly cracked black pepper and, gently, with salt (if serving with salted chips, you may not want to salt further at all).

Salsa can be served at once, but benefits from an hour's rest in the fridge for the dressing flavors to come together and season the fruit, veggies, and beans.

Orange, Dill, and Fennel Chickpea Salad with Essential Fluffy Tahini Spread

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There may be nothing handier than having a batch of chickpea salad hanging out in the fridge. Plus, making your own convenience foods gets you instant meals that are made to suit your tastes. Like this simple and flavorful little chickpea salad that will fill you up whether on a plate of munchies with crackers, tucked into a loaf of pita, or scooped atop big tender lettuce leaves. Mash up your chickpeas, stir in some dill, orange zest, and a little fennel seed, and you're set.

Well, almost. First, you whip up this simple tahini spread. Which is currently the favorite sandwich spread in the MSV kitchen. It's lemony and satisfying, and hangs onto a sandwich without running all over the place like thinner tahini sauces. And it's all thanks to pureeing in just a little bit of silken tofu. Did I mention handy?

Orange, Dill, and Fennel Chickpea Salad with Essential Fluffy Tahini Spread

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serves 4-6

2 15-oz cans chickpeas

2 TBSP fresh dill

zest of half an orange (about 1 tsp)

generous pinch fennel seed

1/3 cup Essential Fluffy Tahini Spread, recipe follows

fine sea or kosher salt and freshly cracked black pepper, to taste

Drain and rinse chickpeas. Set aside in a sieve to let drain thoroughly while you prepare the other ingredients.

Transfer chickpeas to a mixing bowl and mash roughly with a potato masher. Stir in all other ingredients and add salt and pepper to taste.

Essential Fluffy Tahini Spread

yields about 1 cup

1/3 cup tahini

1/4 cup silken tofu (from an aseptic pack)

1/4 cup water

3 TBSP lemon juice

1 small clove garlic

1/2 tsp fine sea or kosher salt

Blend all ingredients until smooth. Spread can be used immediately, but will firm and fluff up a bit after chilling in the refrigerator.

Balsamic Tempeh, Oranges and Haricots Verts

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The sour and sweet of balsamic vinegar is a great match for nutty tempeh. And since it also pairs well with all manner of green veg, why not toss in some long, thin green beans to contrast those dense little chewy tempeh squares?

That's already a recipe for success, but where this dish really stands out is by throwing in fat, juicy orange segments to cook with the balsamic and a bit of bitter and savory toasted sesame oil. The juice from the orange scents the dish (further helping that tempeh out), but the fruit itself is knee-shakingly lovely—gorgeously flavorful orange wedges you can periodically pick up and eat with your paws for a rare finger-licking veggie experience. So good. (And probably not a first-date meal. You're also gonna want to floss after. Totally worth it.)

Seriously satisfying when served with a mixed-potato and cauliflower (s)mash seasoned with plenty of nutritional yeast.

Balsamic Tempeh, Oranges and Haricots Verts

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serves 2

1 TBSP olive oil

8 oz frozen green beans (preferably thin variety, may be labeled haricots verts)

8 oz tempeh, cut into 1/2-inch dice

1/4 tsp salt

freshly cracked black pepper

1 orange, unpeeled, cut into 8 wedges

2 TBSP balsamic vinegar

1 tsp toasted sesame oil

Heat olive oil in a large skillet over medium heat. Add green beans and cook, stirring frequently, until the frost is knocked off, about three minutes. Add tempeh, salt, and pepper, and let cook two minutes. Toss. Repeat, tossing every two minutes, until tempeh is golden brown and beans are seared in spots, about 12 minutes total. Transfer to a plate and set aside.

Return skillet to heat and add orange wedges and balsamic. Cook, tossing frequently, until orange flesh softens, about five minutes. Add sesame oil and toss to coat.

Return tempeh and beans to skillet. Cook another three minutes or so to let the orange scent the dish and ensure the tempeh and beans are heated through. Serve at once.

The Basics No. 6: Jumbo Savory Chickpea-Rice Pancake

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Happy 2018, friends! If you're struggling with a return to routine, let me introduce you to one of the easiest, most reliable dinners out there: this huge, fluffy, savory pancake made from chickpea and white rice flours. It's tasty, filling, and ready in minutes. It's made entirely from things you keep on the pantry shelf and studded with frozen peas that keep for ages in the freezer.

Whatever project you have going on, all you need is a 10-minute break to make sure you're fed and nurtured. Let's get cooking.

Anyone who's ever had a dosa knows how pleasantly crispy white rice flour cooks up in a hot skillet. You'll get that great magic on the edges, but the bulk of this guy is soft from the combination of rice flour and chickpea flour, seasoned with nutritional yeast and—for bananas-convenient flavor—a little spoonful of vegetable broth powder (check your local co-op's bulk section). You can always toss in some garam masala or garnish with fresh herbs, but the basic recipe is good to go.

Like the jumbo buckwheat and blueberry pancake, this recipe halves perfectly. Make the whole thing for an express dinner, split it with a pal or make half if you're in the mood to pair it with a hearty salad or soup, or just make a half-recipe if all you need is a solid snack (or for a savory breakfast if you don't have a big appetite in the morning).

Finally, don't skip the sauce. You'll find this pancake just a touch dry, which is a feature, not a bug. It welcomes a generous amount of hot sauce, a mild pureed salsa, or whatever else you feel like drizzling on or dipping in without getting soggy.

Dead Simple Jumbo Savory Chickpea-Rice Pancake

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serves one generously, or two as a snack or meal component

1 tsp olive oil

1/4 cup chickpea flour

3 TBSP white rice flour

1 TBSP nutritional yeast

1/2 tsp vegetable broth powder [see Note]

1/4 tsp baking powder

1/2 cup water

small handful frozen (or fresh) peas

Heat oil in a large nonstick skillet over medium heat. Meanwhile, add chickpea flour, rice flour, nutritional yeast, broth powder, and baking powder to a bowl and whisk to combine.

When the skillet is hot, swirl the oil around the skillet to coat. Add water to dry ingredients, whisk to combine, and immediately add batter to skillet. Sprinkle the peas over the surface. Cook until the bottom is golden and the edges are visibly cooked at least 1/4-inch in (and up to 1/2-inch, being careful not to burn—this allows for easy flipping, even with the very large pancake), about 3-4 minutes. Flip with a wide plastic spatula and cook until cooked through and browned on the pea side, another 2-3 minutes.

Serve at once with hot sauce, salsa, or other sauce of choice.

[Note: salt content will vary depending on the brand purchased. Season to taste after cooking, if needed.]

Chickpeas, Artichokes, and Capers in White Wine Tomato Sauce over Polenta

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It's December, which means pantry-cooking season has officially begun. Enter this perfect weeknight bowl of creamy polenta topped with a mix of tomatoes, chickpeas, artichoke hearts, and capers all simmered with a little dried herbs and dry white wine.

The combination is a great one. Polenta provides heft (and starchy absorbing properties) so the tomato sauce doesn't have to be cooked to death, just long enough to let the wine, shallot, and herbs infuse. Capers add a salty punch that communicates comfort without adding weight. The artichoke is another great, light foil for the polenta while chickpeas offer protein for extra satiety. What's more, with canned goods and quick-cooking polenta, you have a killer dinner ready in just about half an hour. Plus leftovers.

Chickpeas, Artichokes, and Capers in White Wine Tomato Sauce over Polenta

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serves 4-6

For the topping:

2 TBSP olive oil

2 shallots, thinly sliced

1/2 tsp fine sea or kosher salt

1 28-oz can diced tomatoes

1 15-oz can artichoke hearts (or 6-8 frozen hearts, thawed), drained and chopped

1/2 cup dry white wine

1 TBSP turbinado

1 tsp dried basil

1/2 tsp dried oregano

1/2 tsp crushed red pepper flakes

2 15-oz cans chickpeas

2 TBSP drained capers

For the polenta (see Note):

1 cup quick-cooking polenta (or grits)

1/2 cup blanched almond meal

1 tsp fine sea or kosher salt

1 tsp freshly cracked black pepper

3 cups unsweetened soy milk

3 cups water

Heat oil in a large skillet over medium heat. Cook shallot and salt for a few minutes, stirring frequently, until shallot turns translucent. Add tomatoes (with liquid), chopped artichoke, wine, turbinado, basil, and oregano. Bring to a steady simmer, cover, reduce heat to medium-low (or lower, as needed) to maintain simmer, and let cook 15 minutes.

Meanwhile, drain and rinse chickpeas. Set aside in a sieve to let drain thoroughly. Measure dry polenta ingredients into a bowl and whisk together.

After the 15 minutes is up, add chickpeas and capers to tomato mixture. Stir, increase heat to medium, and let cook at a strong simmer, uncovered, stirring occasionally, until flavors have melded, 10-15 minutes.

While the tomato mixture finishes, combine soy milk and water in a pot over high heat. When it begins to steam, begin whisking while pouring the dry polenta mixture into the pot in a thin, steady stream, whisking all the while. When all is incorporated, be sure the mixture is bubbling, cover, and reduce heat to low. Cook five minutes, covered, carefully whisking the bubbling mixture well once each minute.

Divide polenta among shallow bowls and top with chickpea-tomato mixture. Serve at once.

Note: because this polenta is served soft, it's best to make only the amount you will need at this serving. The polenta recipe scales down perfectly, so feel free to make a quarter of the recipe to feed one (quite generously), or make the full recipe to feed up to six.

Dead Simple Black Bean Nachos with Chipotle Pumpkin Sauce

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Food doesn't get much more fun than nachos, even non-traditional ones like these guys. And what better time for an autumn-flavored pick-me-up than now, when the days are about as short as they get (if you're in my part of the globe, anyway).

So, grab a handful of chips and douse them in a pumpkin sauce spiced up with chipotles en adobo for a dead-simple, totally flavorful dish. It all comes together in a snap thanks to the convenience of canned pumpkin, beans, and chiles.

You'll pop all that in the oven to get everything warmed and mingled, and meanwhile, you'll chop a few fresh elements to balance the salt and spice (namely, crisp red pepper, fresh cilantro, and creamy avocado). Then nothing left to do but pour yourself a cold one and get munching.

Dead Simple Black Bean Nachos with Chipotle Pumpkin Sauce

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serves 4-6

For the black bean and chipotle pumpkin sauce:

2 15-oz cans black beans

1 15-oz can pumpkin puree

1/2 cup water

1 no-salt-added vegetable bouillon cube

1 chipotle en adobo

2 TBSP nutritional yeast

1 TBSP canola or grapeseed oil

1 generous pinch fine sea or kosher salt

1 generous pinch Mexican oregano (optional)

To assemble:

tortilla chips

diced red bell pepper

chopped cilantro leaves

chopped avocado

flaked sea salt and freshly ground black pepper

Heat oven to 375 (if assembling nachos right after making sauce)—see Note.

Drain both cans of beans, but do not rinse. Add to a medium pot and set aside.

Add remaining sauce ingredients to a food processor and process until very smooth, 30-60 seconds.

Add pumpkin mixture to pot with beans and bring to a boil over medium heat. Reduce heat slightly to medium-medium low. Cook, stirring frequently, until heated through and thickened a bit, about five minutes.

To assemble, pile tortilla chips snugly in a low mound in a baking dish and pour sauce over top, leaving a small border of chips uncovered (the chips touching the sauce will absorb it and soften, but the chips below and to the side will leave some crunchy chips that can scoop up toppings). Bake 15 minutes.

Remove from oven, top generously with diced pepper, cilantro, and avocado. Sprinkle top of dish gently with flaked salt and then generously crack black pepper over top. Serve at once with forks.

Note: once the sauce is done, nachos can be assembled immediately in any desired quantity. Leftover sauce can be refrigerated for days and reheated as desired to make a batch.

Party Animals No. 55; On the Town No. 3: A (Calcotada-Inspired) Backyard Barbecue

Another hasty photo essay:

My pal Elaine hosted a great-big onion-grilling party (inspired by the Catalan calcotada tradition). For you fellow East Tennesseeans, consider this a suggestion for celebrating ramp season come March. I co-hosted the cookout, insofar as I helped make some stuff and invited some friends. My contributions:

1. Bread! Crusty, beautiful boules from the famously tried-and-true Sullivan Street Bakery recipe.

2. White wine-braised white beans and garlic, served in adorable mugs along with that bread.

3. Miso-marinated, thinly sliced portobello mushrooms topped with lemon zest, pistachios, and arugula—highly recommended.

4. Vegetables roasted whole, served alongside the grilled onions with a romesco-type sauce and Elaine's beautiful mixed-herb sauce.

After munching on the veggie courses out of doors, we were driven inside by light sleet and the disappearance of the last ray of sun. And thus officially began the indoor-party season. Happy November, and I'll be back soon with a new recipe.

White Wine-Braised White Beans and Garlic

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All my fellow bean lovers, get ready to have a new favorite meal. Dead simple and gorgeously garlicky, these beans are destined to be a new staple. We're going way classic here: just beans, garlic, white wine, olive oil, salt, pepper, and marjoram. They all hang out, all day, in the slow cooker, where the beans will get bananas-creamy without completely breaking down. The best part, though, is that the slow-and-low heat effortlessly turns those garlic cloves to deeply savory pulp that you'll stir through the mixture so that it permeates the whole dish. Finish it with fresh parsley for a pleasantly green foil, add a crusty side of bread or a nice square of cornbread, and dinner is served.

Bonus: these guys are surely good enough to entertain with (more on that next week). They're ready to be mashed onto baguette slices as part of a mezze platter—or as a quick afternoon snack—or served as a side dish with a larger spread. Any way you serve them, these beans are one seriously satisfying plate.

White Wine-Braised White Beans and Garlic

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2 15-oz cans cannellini beans

6 cloves garlic, crushed

2/3 cup dry white wine

2 TBSP olive oil

1/2 tsp dried marjoram

1/2 tsp fine sea or kosher salt

freshly cracked black pepper, to taste

small handful parsley, chopped well, to serve

Drain and rinse beans. Set aside in a sieve to let drain thoroughly. Meanwhile, add remaining ingredients, except parsley, to slow cooker. Add drained beans, stir, and cook on low eight hours. Use a wooden spoon to crush the garlic cloves, which will be cooked to a pulp by now, and stir to incorporate fully.

Transfer to a serving dish, sprinkle with chopped parsley, and serve.

The Basics No. 4: Lentil and Spinach Stew

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A taste of serious soup weather blew through East Tennessee over the last couple of weeks, which means it's time to share maybe the most satisfying vegetarian staple there is: lentil and spinach stew. It's easy, tasty, comforting, economical, full of protein, and can easily be a pantry dish.

This version purees a head of oven-toasted garlic, which you'll add into the broth along with a bit of red miso at the end of cooking to give the broth extra depth. The beauty of this method is that the garlic does its thing in the oven while the lentils cook. Which means the only time added by the garlic is peeling the cloves. But, in a pinch, or in the case of low energy, skip the fresh garlic and add a dose of garlic powder instead.

Unless you're feeding a crowd, this recipe makes a ton of leftovers. Keep it fresh by playing with side dishes and toppings. Fresh cantaloupe is especially nice on the first day. Try it with a fresh, crusty loaf on the second. Toast up some olive oil and rosemary croutons for a texture switch later in the week. When you're down to the final third, reheat the stew in a dose of olive oil with a minced fresh hot pepper. Then add garam masala and your other favorite curry-related spices (ground amchoor, coriander, and cumin always make for a nice combination) and serve the whole thing over rice.

Lentil and Spinach Stew

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serves about 8

1 head garlic (about 10 large cloves), peeled

1 tsp oil

8 1/2 cups water, divided

1 lb small green (or brown) lentils

1 lb frozen chopped spinach

2 no-salt-added vegetable bouillon cubes

1/4 cup nutritional yeast

1 tsp dried marjoram

1 tsp smoked paprika

2 TBSP red miso

salt

freshly cracked black pepper

Heat oven to 400. Toss peeled garlic cloves with oil in a small baking dish or pie plate. When oven is ready, let garlic cook until just tender and light golden, about 15-20 minutes, watching very carefully toward the end to avoid burning. (If the garlic burns, the whole pot of stew will taste bitter.)

Set aside one half-cup of water and add remaining eight cups to a dutch oven or soup pot, then heat on the stove over high heat. Add lentils, spinach, bouillon cubes, nutritional yeast, marjoram, and paprika. Cover and bring to boil. Reduce heat to low, or as needed to maintain a steady, strong simmer. Leave covered and cook until lentils are tender, about 25 minutes.

When lentils are tender and garlic is ready, add remaining half-cup water to a small food processor (or use a wide-mouth mason jar with an immersion blender) along with garlic and miso. Blend until smooth. Stir into pot until thoroughly combined. Add salt and freshly cracked black pepper, to taste.

BBQ Tofu-Pecan Loaf Sandwich with Pineapple and Smoky Tahini Sauce

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Technically, this recipe should be called BBQ-sauced tofu-pecan loaf sandwich. Now that that's out of the way, what you really need to know is that this sandwich is so much fun. Big and messy and savory and meaty and juicy, and so, so easy.

The tofu-pecan loaf looks fussy, but it really isn't. Process a few things in the food processor, stir it up with the dry ingredients, and the slow cooker takes care of the rest. Which means all you have to do for dinner is whisk together two quick sauces and grill a few rings of pineapple.

The BBQ sauce, by the way, is a total shortcut sauce from the pantry. It gains a little depth from being added to the slow cooker toward the end of cooking. The pineapple adds a welcome dose of fresh sweetness to the whole thing. Did I mention easy and fun?

BBQ Tofu-Pecan Loaf Sandwich with Pineapple and Smoky Tahini Sauce

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loaf adapted from The Vegan Slow Cooker

For the tofu-pecan meatloaf: 

1 cup water

1 cup TVP (textured vegetable protein) 

1 lb Twin Oaks brand extra-firm tofu [see Note]

1/2 cup pecans

3 sun-dried tomatoes packed in oil, roughly chopped

1/2 tsp liquid smoke

1 cup oat bran

1/4 cup nutritional yeast

1 tsp garlic powder

1 tsp dried basil

1 tsp dried oregano

1 tsp dried marjoram

1/2 tsp fine sea or kosher salt

For the BBQ sauce: 

1/4 cup ketchup

2 tsp turbinado (or brown sugar)

1 tsp apple cider vinegar

1 tsp reduced-sodium tamari

1 tsp molasses

For the smoky tahini sauce:

1/4 cup tahini

1/4 cup water

2 TBSP lime juice

1/2 tsp fine sea or kosher salt

1/2 tsp smoked paprika

To assemble: 

sourdough

grilled pineapple rings

Boil the cup of water in a small sauce pan, remove from heat, and stir in TVP. Let sit 10 minutes.

Meanwhile, roughly crumble tofu into the bowl of a food processor. Add pecans, sun-dried tomatoes, tamari, and liquid smoke. Process thoroughly.

In a large mixing bowl, combine oat bran, nutritional yeast, garlic powder, basil, oregano, marjoram, and salt. Stir to combine, add tofu-pecan mixture, and use your hands to thoroughly combine. Add rehydrated TVP and mix again until incorporated. Press mixture firmly into a lightly oiled slow cooker and cook on low for 6-7 hours.

Half an hour before serving, whisk together all BBQ sauce ingredients. Spread over top of the tofu-pecan loaf, replace lid, and let cook 30 minutes, undisturbed.

Meanwhile, whisk together all tahini sauce ingredients and set aside. Cut your pineapple into rings and grill until you have dark sear marks, but the pineapple is still firm—it will take only a few minutes. (A countertop electric grill is just fine, or sear rings just until golden on both sides in a skillet or griddle.)

When the loaf is ready, sandwich and serve.

Note on tofu: Twin Oaks brand is significantly denser than other brands of tofu. If it's not available to you, purchase two blocks of the firmest tofu you can, press them for 30 minutes, then weigh out a pound.

Polenta and Black Bean Enchiladas with Tomato Sauce and Avocado

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All my cornmeal lovers, today is your day. Fluffy polenta, earthy black beans, a spicy tomato sauce, and creamy slices of avocado all inside a warm hug of corn tortillas: what's not to love?

These guys take just a touch longer than MSV's other easy enchiladas because, hey, that's the price you pay for tomato sauce, which needs a little extra time to cook. The bright side is that there's still very little effort. Since the sauce is blended, you roughly chop the bits for the sauce and let your food processor take it from there.

The rest is pure convenience: canned black beans join up with grated prepared polenta to warm up in a skillet. The liquid from the beans (and heat, of course) will soften the polenta, and the final result is a pillowy filling soft enough to stay fluffy, but stiff enough not to ooze out of your tortillas. It's not much to look at, and the textures aren't as varied as you'd normally expect, but it works. Brunch doesn't get much more comforting than this.

Polenta and Black Bean Enchiladas with Tomato Sauce and Avocado

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serves 3-4 (yields 9 enchiladas), sauce adapted from Enchiladas

For the sauce:

1 1/2 lbs Roma tomatoes, quartered

2 serrano peppers, stemmed and halved (seeded and trimmed, if desired, to reduce heat)

2 cloves garlic

1/4 cup loosely packed cilantro

4 scallions, divided

1 no-salt added vegetable bouillon cube

1 TBSP olive oil

1/2 cup water

1/4-1/2 tsp fine sea or kosher salt, to taste

For the filling:

1 TBSP olive oil

1 18-oz tube prepared polenta

1 15-oz can black beans

freshly cracked black pepper

1/2 tsp fine sea or kosher salt

To assemble:

9 six-inch corn tortillas

sliced avocado

chopped cilantro, optional

sliced scallion tops, optional

Heat oven to 350.

Begin with the sauce. Add tomatoes, peppers, garlic, cilantro, white and firm green portions of scallions (set tender dark green top aside), and bouillon cube to a food processor. Blend until smooth. Heat oil in a medium pot over medium heat and add sauce. Bring to a simmer and cook, stirring occasionally, for 10 minutes—the mixture will turn deep red. Add 1/2 cup water, reduce heat to medium-low and simmer, stirring occasionally, another 20 minutes. Salt to taste.

Meanwhile, divide tortillas into three stacks of three. Wrap each stack securely in foil and heat in oven for 20 minutes.

To prepare the filling, heat oil in a nonstick skillet over medium heat. Grate polenta into skillet and spread out. Let cook, undisturbed, for two minutes. Use a wide plastic spatula to flip polenta. Continue to let cook, flipping every couple of minutes, until fluffy and heated through, about 10 minutes.

Meanwhile, use the lid of the bean can to drain off excess liquid. Do not drain further. Add beans to skillet, add black pepper, to taste, and salt, and flip the whole thing a few times to combine. Continue to let cook, flipping every couple of minutes, until beans are hot, about five minutes. Remove from heat and keep warm.

While the tortillas and sauce finish, chop scallion tops and cilantro to garnish, if using, and slice avocado. To serve, carefully open a foil packet (leave remaining stacks wrapped until you're ready to work with them) and take a warm tortilla from the top. Place a generous spoonful of filling just off-center, fold over, and repeat with remaining tortillas, working quickly. Pour or spoon sauce over top, garnish with scallions, cilantro, and avocado, and serve at once.

Dead Simple Smoked Tofu Salad Sandwich (for Summer)

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Granted, you don't actually have to reserve this tasty mix of smoked tofu, shallot, and cornichons for the warm months, but the salty and savory salad begs to be topped with fresh produce and served open-faced. Think sliced radishes, spicy greens, or—of course—nice big slices of tomato.

Grated smoked tofu gives great flavor and texture, and plays extremely well with finely diced shallot and briny little pickles. Dress it all up a bit further with a touch of Dijon and dill, and breezy summer lunches are no sweat at all.

Dead Simple Smoked Tofu Salad Sandwich (for Summer)

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serves 2-4

8 oz smoked tofu, such as Soy Boy brand

1 shallot, minced

5 cornichons, thinly sliced (about 2 TBSP)

2 tsp extra virgin olive oil

1 tsp Dijon-style mustard

1/2 tsp dried dill

1/4 tsp freshly cracked black pepper

Grate tofu into a mixing bowl. Add all other ingredients and stir to combine. Serve at once or chill until ready to use.

Grilled Eggplant and Onion Sandwich with Hummus and Arugula

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This hard-working little guy is shaping up to be the official MSV sandwich of summer 2017. And for good reason. Toothsome eggplant goes for a quick swim in a simple savory marinade, yellow onions are grilled and finely chopped for a sweet contrast to the smoky eggplant, and the whole thing is finished with gently spicy baby arugula and a creamy dose of hummus for extra flavor and satiety.

It's a great easy dinner warm off the grill(*), but good news: this sandwich eats mighty fine cold, too.

(*indoor electric in the MSV kitchen, of course, but feel free to take it into the backyard, if you have one of those)

Grilled Eggplant and Onion Sandwich with Hummus and Arugula

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serves 4

3 TBSP plus 1 tsp olive oil, divided

2 tsp Dijon-style mustard

2 tsp balsamic vinegar

2 tsp reduced-sodium tamari

4 three-inch-wide, half-inch-thick slices eggplant, from one small globe eggplant

1 sweet onion, peeled and cut into half-inch-thick slices

fine sea or kosher salt

freshly cracked black pepper

1 tsp lemon juice

baguette

1/4 cup prepared hummus

baby arugula leaves

In a shallow dish that fits the eggplant slices snugly in one layer, whisk together 3 tablespoons oil, mustard, vinegar, and tamari. Place eggplant in marinade in a single layer. Marinate 10 minutes, flipping halfway.

Meanwhile, heat a closing countertop electric grill. Toss onion slices with remaining teaspoon oil with a generous pinch of salt and freshly cracked black pepper, to taste. Place in a single layer on the hot grill, close the lid, and grill 6-7 minutes, until fragrant, with deep golden grill marks—rotate the slices after a few minutes so that you get sear marks running in both directions across the surface of the onion. When done, carefully transfer (tongs work best) grilled onions to a food processor bowl.

Give eggplant one last turn to coat generously with marinade and carefully place on hot grill in a single layer. Close lid and cook until tender and just a bit charred, 3-4 minutes—it will cook quickly since by this time, the grill pan is quite hot. Remove from grill.

While eggplant cooks, chop onions finely in processor. Stir in lemon juice and set aside.

Cut baguette in half lengthwise and cut off four six-inch segments. Divide onions among the bottom half of loaves. Cut each eggplant round in half and place two half-moons side by side atop the onions. Add arugula. Spread each top half of loaves with a tablespoon hummus. Sandwich and serve at once.

Pesto-Swirled Polenta with Fresh Tomato and Lemon-Pepper Chickpeas

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How to build a killer brunch in three easy steps. Step one: swirl pesto into polenta/grits.

Step two: lay a fat slice of a gorgeous, seriously ripe tomato on top.

Step three: add a final dose of seasoning—not to mention texture and protein—by adding a handful of chickpeas cooked with lemon zest and freshly cracked black pepper.

And dig in.

Pesto-Swirled Polenta with Fresh Tomato and Lemon-Pepper Chickpeas

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serves 2 generously

1/2 cup quick-cooking polenta (or grits)

1/4 cup blanched almond meal

1/2 tsp fine sea or kosher salt (plus additional for chickpeas)

1 1/2 cups unsweetened soy milk

1 1/2 cups water

2 tsp olive oil

1 15-oz can chickpeas, drained

1/2 tsp freshly cracked black pepper

zest from half a lemon

2 TBSP Classic Vegan Pesto Genovese, recipe follows

1 ripe good-quality tomato

Whisk together polenta, almond meal, and 1/2 tsp salt in a bowl. Combine soy milk and water in a pot over high heat. When it begins to steam, begin whisking while pouring the polenta mixture into the pot in a thin, steady stream, whisking all the while. When all is incorporated, be sure the mixture is bubbling, cover, and reduce heat to low. Cook five minutes, covered, carefully whisking the bubbling mixture once each minute.

Meanwhile, heat olive oil in a skillet over medium heat. Add drained chickpeas, pepper, lemon zest, and generous pinch salt. Cook chickpeas, stirring occasionally, until chickpeas are heated through and the flavors have melded a bit, about five minutes.

Divide grits between two serving bowls. Swirl a tablespoon of pesto into each. Top each with a half-inch-thick slice of tomato and finish with the chickpeas. Serve at once.

Classic Vegan Pesto Genovese

yields about 2/3 cup 

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

1 clove garlic

2 tsp red miso paste

1/4 cup pignoli (pine nuts) 

1/4 cup good quality olive oil

Puree all ingredients until smooth.

Black Bean-Stuffed Avocado over Sweet Corn Puree

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Avocado lovers, is this ever the composed salad for you. The warm and the room-temperature and the firm and the creamy bits all play so well together, and it's really simple to put together. Even though it's nothing terribly fancy, it's a great dish to entertain with.

So, grab some perfectly ripe avocados, pour in some earthy blacked beans spiced with cumin, coriander, and smoked paprika. Top with fresh tomatoes and chopped herbs. Now serve the whole rich, spiced, juicy, and fresh thing over a puree of corn cooked with a little shallot and good dose of coconut milk for the best summer meal ever.

Don't forget the chips and salsa on the side.

Black Bean-Stuffed Avocado over Sweet Corn Puree

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serves 4

2 tsp extra virgin olive oil

1 large shallot, trimmed, halved and very thinly sliced

2 cups corn kernels, frozen or fresh

fine sea or kosher salt

1/2 cup full-fat coconut milk

2 15-oz cans black beans, drained (but not rinsed)

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp smoked paprika

4 ripe avocados

flaked sea salt

freshly ground black pepper

chopped cherry tomatoes, to taste

chopped fresh cilantro leaves, to taste (for variations, substitute basil, dill, or parsley)

Heat oil over medium heat in a small pot. Add shallot and cook about three minutes, until it begins to turn from white to golden. Add corn kernels and a couple of generous pinches salt. Cook, stirring frequently, two minutes. Add coconut milk and bring to a boil. Cook, stirring occasionally, until corn is tender, but not too soft, and the flavors have come together, about five minutes. Remove from heat. Use an immersion blender to carefully blend the mixture to your taste. (If the mixture is too thick after blending, add water by the tablespoon until you reach your desired consistency. Gently reheat.)

While the corn cooks, open the cans of beans and pour the liquid off the top (do not drain in a sieve). Add beans with all liquid remaining in the cans along with cumin, coriander, and smoked paprika to another pot over medium heat. Stir to combine. Cook, stirring regularly, until the beans are heated through, the flavors have melded, and the liquid is gently bubbling and has thickened into a nice sauce, five to seven minutes. (If the liquid is evaporating too quickly, or if there wasn't much to begin with, reduce heat, and add a tablespoon or three of water.) Salt to taste, if needed (generally, the liquid from the can of beans you didn't rinse off will provide enough salt).

Halve and pit the avocados. Use a spoon to gently scoop each half from its skin.

Divide the corn mixture among four plates. Top with two avocado halves. Sprinkle flaked sea salt and freshly ground black pepper over the avocado. Spoon the beans over top, and finish with tomatoes and cilantro (or other herb), to taste. Serve at once.

Tempeh Tacos with Warm Corn and Poblano Relish

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Way easy and totally tasty, this taco recipe is going to guide you through the warm months in a snap. First, nudge your veggies (diced poblano for gentle verdant warmth, and corn—fresh or frozen, as you have it—for gentle sweetness) toward tenderness by giving them a quick saute. Then bathe them in lime juice and cilantro to brighten everything up.

Follow that up by browning the tempeh with a dead-simple mix of equal parts tamari and rice vinegar. A little turbinado helps the tempeh get nice and tender and balances out its earthier tones, all without taking the time to steam before cooking. This may become your new go-to way to prepare tempeh fast. The result is a totally fabulous protein that will play well in a variety of dishes. (If you're on the fence about tempeh, give this one a try. And let us know how it goes.)

Before you know it, your tortillas are warm and you're digging in.

Tempeh Tacos with Warm Corn and Poblano Relish

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serves 3-4

8 corn tortillas

3 TBSP olive oil, divided

1 cup corn kernels (fresh or frozen)

1 large poblano, trimmed and chopped into small (1/4-inch) dice

2 TBSP lime juice

1 TBSP finely chopped cilantro

pinch fine sea or kosher salt

1 lb tempeh

2 scallions, sliced, divided

3 TBSP reduced-sodium tamari

3 TBSP rice vinegar (unseasoned)

1 TBSP turbinado

1/4 tsp smoked paprika

1/4 tsp chipotle powder

Heat oven to 350. Divide tortillas into two stacks of four. Wrap each stack in foil and place directly on oven rack. Heat 20 minutes.

Heat 1 TBSP oil in a non-stick skillet over medium-high heat. When hot, add corn and diced poblano. Cook until crisp-tender, stirring frequently, about three minutes.

Meanwhile, combine lime juice and cilantro in a small-medium bowl. When the veg is done, add it to the bowl, add a pinch salt, and stir to combine. Set aside.

Reduce heat to medium. Heat remaining 2 TBSP oil in the same skillet. Carefully crumble tempeh into skillet, aiming for small bite-size crumbles. Add sliced white and firm green portions of scallions to skillet. Stir every minute or so until tempeh begins to brown in spots and turns fragrant, three to five minutes. Meanwhile, transfer sliced tender green portions of scallions to a small bowl and set aside.

Carefully add tamari, vinegar, sugar, paprika, and chipotle to hot skillet. Stir to distribute evenly. Continue to cook a few minutes longer, until the liquid in the skillet evaporates, and the tempeh is heated through and browned in spots. Remove from heat.

When tortillas are ready, assemble tacos, garnished with reserved scallion tops.