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On Hunger

Quick Tofu Saute and Greens

+ {Recipes for the Week of September 10}


When I get hungry, I get cranky. I’ve always been this way. The stomach pains set in and I just shut down. It’s funny; even though I know this about myself, I can still refuse to sit down and actually take the time to eat. I’m stressed or rushed at work, I’ve got my list of things to do, and nowhere on that list does it say, “eat.” (For a similar reason, I’m sure, I know some people who literally have to schedule their times to eat. They set a 15-minute warning alarm, then allow for a 10-minute “break” from the day.)

How did we become so busy? When did we begin setting schedules on two, three, maybe even four different programs or machines. (“Sync work calendar with personal calendar with iPhone calendar.”)

What’s even more amusing to me is how wonderful, how instantaneously better I feel about everything as soon as I do allow myself the time of day to prepare a quick meal, to sit down, and to enjoy food. Suddenly that long list of tasks doesn’t look so daunting; those messages on my phone not so overwhelming. Balance restored.

Eric and I came home from the farmer’s market a few weeks back and my stomach was roaring. And I was edgy. Eric’s learned this about me. So we quickly sauteed some cubed tofu, chopped onion, and sliced carrots in a bit of wine vinegar and tamari, added a pound of searing greens to the pan, then put this over a bed of romaine lettuce. We cut thick slices of gluten-free bread and toasted them over the open stove top flame, then drizzled everything with olive oil. A sprinkle of salt and pepper, we sat down to eat, and by the end of the meal, well, I went outside and hung up the laundry before the afternoon rains arrived.

Recipes for the Week

Monday, September 10: Crunchy Bean, Quinoa and Carrot Salad (from Green Kitchen Stories)

1 pound green and yellow beans, trimmed
2 cups quinoa

8 heirloom carrots, sliced thinly
2 spring onions, thinly sliced

1/2 cup raisins
1 cup toasted hazelnuts, coarsely chopped or halved
1/2 cup lingonberries (can be replaced with red or black currants or fresh cranberries)

4 tablespoons Dijon mustard, preferably coarse grained
3 teaspoons honey
juice from 1 medium sized lemon
3 tablespoons apple cider vinegar
4 tablespoons olive oil
sea salt & black pepper

Tuesday, September 11: Arugula, Wild Rice, & Apricot Salad (from Good Things Grow)

2/3 cups wild rice
1 bunch arugula
3-4 fresh apricots (2-3 nectarines or peaches would also work)
1 avocado
1/2 bunch cilantro, roughly chopped
1/3 cup roasted unsalted almonds, roughly chopped

3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 teaspoons raw honey (use sugar if making vegan)
1/2 teaspoon ground cumin
salt to taste

Wednesday, September 12: Capellini with Roasted Eggplant & Peppers (from The Yellow House)

for the roasted vegetables:
1 large eggplant, or 3-4 small ones (I had several Japanese eggplants I used), cut into small cubes (1/2-inch to 1-inch)
3-4 bell peppers (mine were an odd light green variety Ben brought home; feel free to use red, green, or anywhere in between), cored, seeded, cut into 1/2-inch strips
6 cloves garlic, unpeeled, barely crushed with the flat of your knife
1-2 tablespoons olive oil
kosher salt

for the garlic oil:
7-8 tablespoons good olive oil
3/4 teaspoon kosher salt
generous pinch red pepper flakes; more to taste
1 tablespoon red wine vinegar
black pepper
1 pound capellini

Thursday, September 13: White Bean Ragout with G-Free Toast (adapted from Bon Appetit)

3 medium onions, chopped
1 red bell pepper, chopped
1/2 cup extra-virgin olive oil plus more
kosher salt, freshly ground pepper
4 garlic cloves, 3 finely grated, 1 halved
2 teaspoons tomato paste
4–6 1-inch-thick slices grilled or toasted gluten-free bread
8–10 tablespoons nutritional yeast, divided
2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
4 cups vegetable broth, divided
1 cup cherry tomatoes, halved
2 tablespoons chopped flat-leaf parsley

Peanut Butter Ice Cream with Tequila-Soaked Raisins

Peanut Butter Ice Cream with Tequila-Soaked Raisins
+ {Recipes for the Week of September 3}

As the end of August quickly approached and passed this last week, I noted that I had let a whole summer (read: a summer in Tucson!) go by without once making the notorious treat of summer: ice cream. Sure, I could have taken a moment of pause to reflect on the reason behind this phenomenon: How is that even possible? But, to be honest, I just shrugged and moved on.

You see, given a choice, I could live without ice cream. If I’m told to choose between ice cream and a smoothie, I’ll take the smoothie any day. The idea of having a bowl of ice cream for dessert has long lost its appeal for me. (I’m sorry–I realize that by now I may be in very deep water with some readers out there.) If, on the off-hand, I do have a few scoopfuls, the chances that I’ll either be up all night or having some really weird dreams from the sugar is pretty much a given.

So imagine my sheer joy when, a couple weeks ago, Eric and I were invited over to share a meal with some new friends and I learned that the delicious ice-cream-like dessert they had just placed in front of me was nothing more then bananas mixed with peanut butter, frozen, then served with a topping of alcohol-soaked raisins.

To be fair, I thought afterward, there were many things about that evening that could have just made me partial to the dessert. There was the fact that these friends had spent a good amount of time researching, then executing for the first time, an entire meal that was completely free of meat, dairy, and gluten. There was the wine with dinner, my first indulgence since the infamous Month of Mono. There was the five-foot candle holder placed at the head of the table, which I enjoyed without shame. There was the beautiful presentation of green curry and white rice. There was the record player and the 25-pound cat who, by the end of the evening, I’d managed to get into my lap. And there was the 4 1/2 hours spent just sitting around a table, getting to know each other while sharing a singular meal. All this, and then the dessert. Who wouldn’t be partial?

So before we left that evening, I knew I was going to have to test the dessert again in a more objective environment. The long and short of it: I did, and I wasn’t disappointed. I made my own version (below) and Eric and I had it after lunch one day with another friend. The best part about this dessert? Because it only consists of banana and peanut butter (no added sugar necessary!), I added it to my smoothies in the morning and blended it with my usual concoction of spinach, kale, and berries. I’ll say no more.

Happy end of summer, everyone.

Peanut Butter Ice Cream with Tequila-Soaked Raisins

1/4 cup raisins
tequila, enough to cover raisins in a small bowl
3 large bananas, peeled
6 tablespoons natural, organic peanut butter
1/2 teaspoon vanilla, optional

To make
First, pour your raisins into a small bowl and cover with tequila. (Our friends used rum–this, perhaps, is the more traditional alcohol of choice when it comes to raisins; maybe mine is the southwestern twist on the classic…who knows?) Let your raisins soak up the alcohol for 1-2 hours. (Or, if you’re like me and leave them to soak overnight, oh well!)

Next, combine your peanut butter, bananas, and vanilla (if applicable) and blend thoroughly with a food processor. Your mixture should be thick and smooth.

Using a spatula, scrape out mixture into a glass or freezer-safe container and freeze for at least an hour. When ready, you should have a really nice frozen dessert, one you can scoop out into little dishes and top with raisins and the leftover alcohol. Serve immediately.

Recipes for the Week of September 3

Monday, September 3: Coconut Corn Salad (from 101 Cookbooks)

*I plan to add avocado to my salad and serve it over a bed of spinach or baby arugula.

3 tablespoons extra-virgin olive oil
5 ears of corn, shucked
fine grain sea salt
3 tablespoons fresh thyme leaves
1 cupbig coconut flakes, well toasted
1 cup sliced almonds, well toasted

3 tablespoons chopped red onions
big squeeze of fresh lemon or lime juice

Tuesday, September 4: Warm Vegetable Salad with Lemon Vinaigrette (from Vegetarian Times)

1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoons finely grated lemon zest
1 teaspoon honey
1/2 teaspoon Dijon mustard

1 3/4 cups mushroom broth or low-sodium veggie broth
3/4 cup brown rice
1 small fennel bulb, trimmed and quartered lengthwise
1/4 pound green beans, trimmed
1/4 pound baby carrots, halved lengthwise
1/4 pound asparagus, trimmed, or 1 small zucchini, cut in 3/8-inch rounds
1/4 pound sugar snap peas, strings removed
8-10 small romaine lettuce leaves, torn in pieces

Wednesday, September 5: Watermelon Gazpacho with Lime (from Gluten-Free Goddess)

1 ice cold 3-pound ripe watermelon
1 large cucumber, skinned, seeded
2 large celery stalks
1 small head romaine lettuce, trimmed, cut up
2 medium, dense, heirloom tomatoes, seeded, chopped
1-2 teaspoons minced garlic
juice from 1-2 limes, according to taste
2 tablespoons white balsamic or rice vinegar
2 tablespoons fresh chopped cilantro, basil, mint or parsley
sea salt, to taste

Thursday, September 6: Split Pea, Fennel, and Spinach Soup (from Vegetarian Times)


2 cups chopped fennel (1 bulb or 
5 fennel stalks, fronds removed)
1 large onion, chopped
3 cloves garlic, minced
1 cup dry white wine, divided
15 ounces dried green split peas
1 teaspoon fennel seeds, divided
½ teaspoon dried thyme
1 bay leaf
5 ounces baby spinach leaves

Easy Summer Pickles

Easy Summer Pickles + {Recipes for the Week of August 27}

I’m a huge fan of pickles. When I was a kid, my mom would pick my brother and me up from our after-school program and we would all head to the small, local market. Over the deli counter rested a huge glass jar of whole dill pickles, and my mom would buy one for the three of us to share as we shopped. It came wrapped in a napkin, but by the time we had each taken a bite, the thin piece of paper was quite useless and our fingers were covered in brine. I give my mom a lot of credit for this brilliant parenting strategy: my brother and I were so distracted with that pickle that we were usually able to bypass the sugary cereal aisle without a complaint, and I don’t remember every being hungry by the time we ended up at the register where all the candy bars were. We were in-and-out of that store and back home making dinner in record time. Way to go, Mom!

To this day, nothing beats a cold pickle, eaten right from the jar, on a hot day or during a backyard BBQ. So yesterday, knowing that we were headed toward both (hot/sunny, BBQ with friends), I quickly made a few Mason jars of pickles to take over and enjoy. I typically use the recipes straight out of this book, which I found to be a great introduction to the various processes of canning and preserving.

Today I adapted the recipe for Basic, All-Purpose Brine and packed my jars full of local pickling cucumbers. I played around with my vinegar, opting for apple cider vinegar instead of white vinegar, and I skipped the horseradish and substituted dried chipotle peppers for the recipe’s suggested cayenne pepper.

Basic, All-Purpose Brine (adapted from Homemade Living: Canning & Preserving)


3 cups white vinegar
1/2 cup sugar
2 tablespoons pickling salt
celery seed
fresh or dried dill
garlic cloves, peeled
dried chipotle pepper

To make

Sterilize 4 pint or 2 quart Mason jars. (For detailed instructions on this process, see here. Truthfully, I didn’t sterilize my jars. I know, I know. But I wasn’t looking to preserve them long…someone please tell me if this is deathly bad.)

Combine vinegar, 1 cup of water, sugar, and salt in medium saucepan and heat until the sugar and salt are completely dissolved and the liquid begins to boil. Turn down the heat but keep a simmer going, then prep your jars.

Add the following to each of your pint jars (double this amount for quart-sized jars): 6-10 peppercorns, 1/4 teaspoon celery seed and dill (measurements are for dried herbs), 2 garlic cloves, 1 dried pepper.

Pack vegetables tightly in the jars. You can also slice the cucumbers into coins if you like. Then pour your brine into the jar and fill to 1/2-inch headspace. Screw on lids and continue to follow the sterilization process or, if you want to be bad like me, throw them in the fridge and eat them within a couple weeks.

Recipes for the Week

Monday, August 27: Tortilla Salad (adapted from 101 Cookbooks)


3 cups cooked beans, room temperature or warm
1/3 cup toasted sunflower seeds (or pepitas)
1/4 cup  favorite dressing or vinaigrette

2 cups chopped cauliflower (stems, leaves, florets), boiled in a bit of salted water for just 20 seconds, then drained under cold water

2-3 big handfuls of tortilla chips
1/4 cup nutritional yeast
1 small (watermelon) radish, sliced paper thin
1/2 avocado, sliced
1/4 cup cilantro, chopped (optional)
1/2 cup red cabbage, shredded

Tuesday, August 28: Zucchini-Basil Soup (adapted from A Wooden Nest)


4 pounds zucchini and/or yellow crookneck squash
1 large onion, roughly chopped
2 tablespoons extra-virgin olive oil
5-6 cloves garlic
4 cups water
1 handful of basil leaves, rinsed
salt to taste

Wednesday, August 29: Grilled Eggplant with Herbed Quinoa(from Sprouted Kitchen)

*I’m planning to roast my eggplant. Here’s a link to instructions.


3-4 medium eggplants (maybe 2 larger ones, 4 smaller ones)
sea salt
extra virgin olive oil
za’atar seasoning
1/2 cup quinoa, rinsed
half of a small red onion, sliced thin
generous handful each of fresh basil, dill and cilantro
2 tablespoons capers, roughly chopped
1 tablespoon extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons honey or agave nectar
1/3 cup toasted pine nuts

Thursday, August 30: Keralan Vegetable Stew (from Food & Wine)


2 tablespoons coconut oil
2 tablespoons finely julienned peeled fresh ginger
4 garlic cloves, thinly sliced
12 fresh curry leaves or 2 bay leaves
2 serrano chiles, finely chopped
1 teaspoon ground turmeric
coarsely ground black pepper
1 cup frozen pearl onions, thawed
1 medium Yukon Gold potato, peeled and cut into 1-inch cubes
2 medium carrots, cut into 1/2-inch dice
1/2 pound green beans, cut into 1/2-inch pieces
1/2 cup vegetable stock or broth
1 cup unsweetened coconut milk

Local Squash and Pesto Pizza + {Recipes for the Week of August 20}

For the past few weeks, our favorite farmers at market on Sundays have been bursting to the brim with two ingredients: basil and summer squash. Which is perfectly fine with me. A few ago, a full produce bag of organic basil was selling for $3–that’s how much they had. So I immediately went home with it and made pesto:

1 cup raw walnuts, chopped
3 large handfuls of basil, stems trimmed off
1/2 – 3/4 cup extra-virgin olive oil
2-3 garlic cloves

salt to taste

In a food processor, blend all ingredients together, adjusting salt and consistency as you go (you may, for instance, find that you’d like a bit more basil–you have so much of it, remember!–and throw in an extra handful, just for good measure.)

And for a few days, life was blissful, with pesto being readily available, at the forefront of all dishes. You’re making pasta? Great; let’s blend that with some pesto. Grilled veggies? No problem, I’ve got the perfect sauce to go with them right here. The following Monday, a friend took me out to breakfast at a new gluten-free restaurant/bakery. He was doing some research for work, and wanted to check out this place’s products but needed a gluten-free expert (I flatter myself) to come along. I happily complied. I had vegan, gluten-free French toast for the first time in years, while my friend had the waffles. Both were excellent, but as we went up to pay, my eye caught a pre-made gf pizza crust. I knew I had to try it with the pesto. And since we had squash, well, a meal was made. (And just a note about that crust: it was delicious. The best gf crust I’ve had.)

Gluten-free Squash and Pesto Pizza

1 9″ pre-made gluten-free crust (or, make your own here)

3 cups cubed summer squash
extra-virgin olive oil
2 cups Walnut-Pesto

Preheat oven or convection oven to 350 degrees. In a large cast-iron skillet, heat oil and squash (onions, too, if you like) and saute about 20 minutes, until squash is soft and beginning to brown. Generously cover pizza crust with pesto, then top with squash. Bake in the oven for 15 – 18 minutes, until pesto is bubbly and crust is golden brown. Slice and serve warm.

Recipes for the Week

Monday, August 20: Gluten-Free Potstickers (from Mince & Type)


for dough (makes 24 skins)
​2 cups gluten free all purpose baking flour
​2 teaspoons chia seeds + 4 tsp boiling water
​3/4 cup  hot water (add more if the dough is too dry)

for vegetable filling
2 tablespoons sesame oil
​1 leek, sliced thinly
​1 onion, minced
​1/4 teaspoon red chili flakes
​2 inch piece of fresh ginger, minced
​4 garlic cloves
​​​2 cups mushrooms, diced 
2 cups cabbage, shredded​
​1 tablespoon tamari
​2 teaspoons rice vinegar
​3 tablespoons cilantro
​1 tablespoon basil
​1 teaspoon gomasio or sesame seeds

Tuesday, August 21: Yellow Bean Salad (from 101 Cookbooks)


1 pound yellow runner beans

1 serrano chile, stemmed and seeded
5 green onions, green parts trimmed & reserved
a big handful of cilantro
1 clove garlic, peeled and smashed
3/4 teaspoon fine grain sea salt
1 tablespoon sunflower oil
1 cup coconut milk, well mixed

1- 2 tablespoons freshly squeezed lemon juice, or to taste

2 big handfuls / 1/2 cup toasted pepitas
1 1/2 cups tiny pan-fried tofu cubes, optional
basil flower garnish, optional

Wednesday, August 22: Grilled Tofu Tacos w/ Avocado “Cream” (from Love and Lemons)

Marinated & grilled tofu:
block of extra firm tofu, sliced into slices a bit bigger than 1/4 inch
3 tablespoons olive oil
juice and zest of 1 lime
1 garlic clove, minced
1/2 teaspoon agave
1/4 teaspoon onion powder (or a few tablespoons of fresh minced onion)
1/4 teaspoon paprika
1/4 teaspoon chipotle
1/4 teaspoon cumin
salt, pepper

Red cabbage simple slaw
1/2 cup very thinly sliced red cabbage
1-2 teaspoons rice or white wine vinegar
1-2 teaspoons lime juice
a few pinches of salt
splash of agave or a pinch of sugar (optional)

Avocado cashew cream (makes about 1 cup)
1/2 cup raw, unsalted, cashews, soaked for at least 1 hour

1/2 cup water
juice of 1 lime (a few tablespoons)
1 small avocado
pinches of salt salt
1/2 teaspoons agave (optional)
1/2  roasted jalapeño (chop up the other half as part of your taco filling)
splash of white wine vinegar or if you made it too spicy on accident

Thursday, August 23: Spicy Blackened Green Beans and Corn (from Good Things Grow)


2 tablespoons ghee or high heat oil if you’re vegan
1 1/2 pounds green beans, washed and ends trimmed
2 cloves garlic, sliced or finely chopped
1-2 ears corn, shucked and kernels removed
1 jalapeño, seeded and finely chopped
1/4 of a red onion, thinly sliced
juice of one small lime
big handful of cilantro, roughly chopped
salt to taste

The Perfect Summertime Soup + {Recipes for the Week of August 13}

I’ll admit it: when the thermostat and weather report both show a week of 104 degree weather (I think the high last week reached 109!), that’s when I finally give up turning on the stove–even for my morning tea ritual.

Not to despair, though: enter cold soups and the ever-handy immersion blender. Two weeks ago I used it almost every day (and continue to do so) for blending my breakfast smoothie; this past week, I used it to make one of the best cold soups I know and love: Avocado-Cucumber Soup, a creamy and completely satisfying meal for days that just don’t cool off. Here’s the recipe I’ve adapted and changed over the years. The secret spice I use? The powdered Mild Green New Mexican Chiles blend from this store in Boulder, CO. Whenever we visit family in that neck of the woods, I always make sure to stock up on this spice. If, however, you just can’t justify shipping spices across the country or hopping on the next flight to Colorado just for a spice run, I completely understand. Chile spice blends are pretty common in any co-op or natural foods market, or go a completely different route with the spice: try a green curry or simply add more fresh basil. Like I said, I’ve been adapting the recipe for years.

Avocado-Cucumber Soup


3 large avocados, seeded
2 medium to large cucumbers, seeded and chopped into bite-sized pieces (you can remove the skins if you prefer)
1 handful of fresh basil, stems removed
1/2 – 3/4 cup extra-virgin olive oil
3-4 cups water, depending on your thickness preference
3 tablespoons Mild Green New Mexican Chiles blend
salt and pepper, to taste

To make
*While I used an immersion blender for my soup, a regular blender works just fine.

In a large, preferably deep mixing bowl (or blender, if that’s what you choose), combine avocado, cucumber, basil, olive oil, and spices. Add about 2 cups of water and pulse, then slowly continue to add more water and combine until soup is creamy (no chunks!) and you reach your preferred thickness. Garnish with fresh basil and a drizzle of olive oil, or gluten-free croutons. Serve right away or chill for an hour in the fridge. Your choice.

Recipes for the Week of August 13

Monday, August 13: Another Summer Soup (adapted from Purevege)

The author of this blog substitutes hing powder (below) for the flavor of onions, garlic, or leeks due to her yoga lifestyle and practice. If I can get my hands on some hing, I’ll be excited to try this; otherwise, I may substitute the garlic and leeks back in.


about 3 tablespoon olive oil
1/2 tablespoon hing powder
1 tablespoon freshly ground black pepper
1/2 tablespoon freshly ground nutmeg
5 baby carrots
4 cups baby potatoes
2 baby cauliflowers
4 cups fresh peas
2 cups fresh snow peas
salt, to taste
2 cups water
4 cups organic dairy-free milk, your choice
1 tablespoon kala namak (black salt)
handful of dill, finely chopped

Tuesday, August 14: Celery Salad (from 101 Cookbooks)


8 large celery stalks, stripped of strings
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 cups cooked cannellini or garbanzo beans, heated
1/2 cup sliced almonds, deeply toasted
sea salt, to taste
freshly chopped herbs

Wednesday, August 15: Honeydew-Avocado Salad


1 half honeydew, cut into bite-sized pieces or simply spooned out in uncut chunks
1 avocado, halved and cut into thin slivers
1 head butter lettuce, torn into big pieces
1/2 cup crushed pistachios

For dressing (below are “loose” measurements; adjust to your own tastes)

1/4 cup olive oil
2 tablespoons fresh lime juice
1/2 cup cilantro, chopped
1-2 teaspoons maple syrup
salt and pepper, to taste

Thursday, August 16: Cherry, Fennel, Lentil Salad (from Happyolks)


1/2 pound red cherries, pitted and halved
1 small bulbs fennel, shaved
4-5 small red beets, chopped
1/2 cup de puy lentils
2 giant handfuls of baby greens (kale, chard, etc.)
1 ripe avocado
1 tablespoon fresh basil, julienned
1 tablespoon fresh mint, julienned
1/4 cup shallot, minced
1/4 cup olive oil
juice of 1 lemon
1/2 cup pumpkin seeds, toasted
salt/pepper on hand

Here’s to Your Health: Morning Smoothie + {Recipes for the Week of July 30}

We’ve finally torn down the white flag from over our house. The quarantine is officially over. Eric and I celebrated the break in our recent mono/strep throat epidemic by running errands. I know. Exciting, right? But even though I was able to return to work earlier last week, to have both of us out of the house and going somewhere (besides the doctor’s office), even if that somewhere was just to market and then the used bookstore, was bliss.

Having a virus like mono can really wipe out your immune stores, leaving you feeling tired and sluggish after the most basic task. It can also make you really appreciate your health (and all the work your body needs to do in order to keep you healthy.) So I’ve been working hard to bolster my immune system first thing in the morning with a smoothie. I’ve read variations of my favorite blends elsewhere, have heard it called such things as Green Monster among other, but I haven’t yet given mine a name. Regardless, I’ll raise my glass to our collective health and say, “Good morning, World! So nice to be among you again!”

Morning Smoothie

I tend to chop up and freeze my larger pieces of fruit (banana, pineapple, mango, etc.) ahead of time so I never have to worry about the ice : fruit ratio. The following recipe reflects measurements for frozen fruit; adjust your liquid, fruit, and ice amounts accordingly if using fresh fruit.


makes 1 smoothie

6 frozen strawberries

1/4 cup frozen blueberries

5-6 pieces frozen banana (about 1/2 banana, sliced)

3-4 frozen pineapple pieces

1 cup packed spinach or kale

1 tablespoon raw honey (local is best)

1 teaspoon spirulina

1 tablespoon almond butter

almond milk, as needed

To make: Although this recipe can be doubled and made just as easily in a blender, I use a Mason jar for simplicity. In a 32-ounce Mason jar, combine all ingredients, save milk. Once all ingredients are in jar, pour milk until it just covers the other ingredients. Using an immersion blender, blend until smooth, adding more milk to adjust consistency. Serve right away.

Recipes for the Week

Monday, July 30: Summer Adzuki Bean Salad (from Coconut and Quinoa)


1 cup aduki beans, soaked overnight in 3 cups of filtered water

2 inch piece kombu

1 medium Lebanese cucumber, finely sliced

4 tablespoons brown rice vinegar

½ teaspoon sea salt

2 teaspoons tamari

2 tablespoon flax oil

1 cup chopped parsley, leaves and stems

2 scallions, finely sliced

1 1/2 tablespoons toasted brown sesame seeds

Sliced avocado to serve, optional

Tuesday, July 31: Edamame and Corn Succotash (from Love and Lemons)


2 tablespoons olive oil
1/2 red onion, chopped
1 garlic clove, minced
1 tablespoon lemon thyme leaves (or regular thyme)
1 red bell pepper, chopped
1/2 jalapeno, chopped small
1/2 cup green beans, chopped
1 teaspoon agave syrup or honey
1/2 small lemon, juiced
1/2 cup corn
1/2 cup edamame
2-4 tablespoons coconut milk
1 cup arugula
1/4 cup chopped basil
2 tablespoons chopped mint
1/4 cup slivered toasted almonds
salt & pepper, to taste

Wednesday, August 1: Sunbutter Noodles with Fresh Veggies (from Good Things Grow)


1 cup sunflower seeds, toasted (plus more for garnish) or 1/2 cup pre-made sunbutter
3 tablespoons rice vinegar
2 tablespoons tamari
1-inch piece fresh ginger, grated
1 teaspoon raw honey
1 teaspoon sesame oil
1/4 – 1/2 teaspoon red chile flakes (depending on how spicy you like)
1/4-1/2 cup water
4-6 oz. rice noodles
1/4 lb. snow peas, washed, strings removed, sliced on the diagonal
1 bunch carrots, julienned
1-2 summer squash, julienned
4-5 squash blossoms, optional
1/2 cup packed cilantro, roughly chopped
green onion, roughly chopped

Thursday, August 2: Sunchoke and Cashew Stir-fry (fr0m 101 Cookbooks)


(Note: Original recipe calls for eggs. I’ve removed them in the ingredient list below.)

1 tablespoon peanut or sunflower oil, plus more if needed
1 tablespoon minced ginger
2 cloves minced garlic
3 medium shallots, chopped
1/2 serrano chile pepper, deveined and minced
1 cup very thinly sliced sunchokes, well scrubbed
Kernels from 2 ears of corn
1 1/2 – 2 cups day-old, cooked brown rice
1 tablespoon tamari, plus more to taste
1/3 cup toasted almond slices
1/2 cup toasted cashews
fine grain sea salt and pepper, to taste
plenty of chopped fresh basil

On Saying Goodbye: We Make Cookies + {Recipes for the Week of July 9, 2012}

A couple weeks ago, we said goodbye (officially) to some of our dearest friends in Tucson. We met Scot and Kristin soon after moving to Tucson in 2008 and started having dinners with each other soon after. Eric and I were both touched by how present and open both Scot and Kristin were to building community wherever they were. A year later, when we both moved into the same neighborhood, we knew that community would continue to build.

After four years and countless dinners, hikes, birding expeditions, crafting projects, and gift making, Scot and Kristin are moving on the next chapter of their life together. They’ve moved to a small town in southern California, where Scot will be working for an outdoor conservancy, and Kristin will be starting her very own massage business.We will miss them terribly, but: we’ve decided that the 8 hour drive can certainly be done on a fairly regular basis, and we already have a trip planned to visit in the next couple weeks. Community continues to be nurtured even as it grows.

During our last get-together, we made these chocolate black bean cookies (I know: black beans and cacoa? Who would have thought?), and I must say, they were great. Do make sure to cut the salt by about half, though; otherwise, that’s all you’ll taste. My “adjusted-salt” recipe is below.

Thanks, Scot and Kristin, for everything!

Chocolate Black Bean Cookies(from Green Kitchen Stories)

1 cup cooked black beans
2 tablespoon coconut oil
2 tablespoon nut butter (we used almond)
2 tablespoon oat milk (or any plant milk)
1/2 cup coconut palm sugar

4-5 tablespoon cacao powder
2 tablespoon rose hip powder (can be substituted with some rice flour and cinnamon)
1 teaspoon baking powder
1/4 – 1/2 teaspoon salt

Recipes for the Week of July 9

Monday, July 9: Soba Noodle and Herb Tofu Salad (from Green Kitchen Stories)


100% buckwheat soba noodles, for 2 persons
½ zucchini (sliced thin, in the same shape as noodles)
2 tablespoons toasted sesame oil
1 teaspoon rice vinegar (optional)
½ lime, juice

Herb marinated tofu
200 grams firm tofu
2 tablespoons extra virgin olive oil
1 handful of fresh herbs (coriander, parsley or mint)
1-inch fresh ginger, minced
salt & pepper, to taste

Vegetables & fruits
4 cherry tomatoes
4 small broccolinis
1 beet, thinly sliced
4 tablespoons edamame beans, blanched
2 slices melon
2 tablespoons sesame seeds, toasted
1 handful sprouts, for serving

Tuesday, July 10: Mediterranean Dolma (from Golubka)


For a 1 quart jar of marinated grape leaves, the amount of individual leaves can vary depending on their size

1 1/2 cups Jicama OR Jerusalem artichoke – peeled, chopped
1 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil, plus more for coating the dolma
zest of 1/2 lemon
1/2 cup sun-dried tomatoes – soaked for 2 hours and chopped finely
1 cup peeled and seeded cucumber,  small cubes
1/2 clove garlic, minced
1 shallot, minced
5 olives of your favorite kind, pitted and chopped
1 tablespoon, or more to taste dill, chopped
about 1/4 cup fresh mint leaves, finely chopped
salt and freshly ground black pepper to taste

Green Tahini Sauce

1/2 cup raw sesame tahini
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 cup cilantro, loosely packed
1 1/2 teaspoons sea salt
1 cup purified water

Wednesday, July 11: Green Goddess Bowl (from Vegan Culinary Crusade)


1 head broccoli, cut into florets

1 head bok choy, torn

1 bunch green kale, torn

1 batch Tahini Sauce (recipe below)

2 sheets nori, torn

1/3 cup sunflower seeds

1 batch Simple Sauce (recipe below)

1/2 cup white pickled ginger

Tahini Sauce

2 cloves garlic, minced

1/2 cup chopped parsley

1/2 tsp sea salt

2 tablespoons lemon juice

1/3 cup filtered water

1/2 cup tahini

Simple Sauce

1/2 tamari

3 tablespoons sesame oil

1 1/2 inch ginger root, peeled and minced

4 tablespoons lemon juice

Thursday, July 12: Picnic Dinner: Homemade Cashew Cheese with Fruit, Crackers, and Veggies (from Vegan Culinary Crusade)


2 cups cashews, soaked 4 hours

1 teaspoon probiotic powder (ex: Trophic brand but there are lots of non-dairy, veg-cap options)

approximately ½ cup water

2 teaspoons nutritional yeast

½ teaspoon sea salt