New Noshes: Recipes for the Coming Week

by Julie


Tacos with this black bean filling

Shopping List: 1 cup dried black beans, 2 leeks, 1 large bell pepper, 1 1/2 tablespoon cumin powder, half-cup crumbled queso fresco (optional)

Don’t forget corn or flour tortillas, cilantro, salad greens, salsa

Can serve with fresh salad


Asparagus and Pea Risotto

Risotto may seem intimidating, but it’s well worth the effort it takes to prepare. Similar to polenta, the trick is to stay at the stove and watch as the grains open up as you add the broth in small increments.

Shopping List: 1 tablespoon olive oil, 1 leek or one medium-sized yellow onion, 1 1/2 cups Arborio rice, 1/2 cup dry white wine or vermouth, 4 cups low-sodium vegetable broth, 1 teaspoon salt, 1 pound asparagus, 1 cup frozen peas, 1/2 cup Parmesan cheese (optional), 2 teaspoon balsamic vinegar, 1/4 cup chopped fresh parsley (optional)

Can substitute mushrooms, broccoli, or artichoke hearts for asparagus

Can serve with grilled tempeh


Spring Rolls with Spicy Peanut Sauce

I stuff my spring rolls with arugula; bell pepper slices; extra-firm tofu, cut into strips; and julienned carrots and celery.

Prep all your veggies and protein and set aside on a large platter. Heat water in a large skillet and carefully submerge your rice wrappers (I do two at a time to prevent tears) in the water. Soak until soft and move to a flat work surface (a large plate will do just fine). Place even portions of each veggie and strips of tofu in the middle of the rice wrapper. Fold the bottom and top ends of the wrapper over the veggie/tofu mix and then roll from one end of the wrapper to the other. Serve with spicy peanut sauce.


Three Bean Salad

(recipe adapted from Renee Loux’s great cookbook, The Balanced Plate)

Shopping List: 1/4 cup extra-virgin olive oil, 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, 2 teaspoons Dijon mustard, 1 teaspoon maple syrup, 2 tablespoons minced fresh thyme or 2-3 teaspoons dried, sea salt/pepper, 1 1/2 cups cooked garbanzo beans, 1 1/2 cups cooked kidney beans, 1 1/2 cups shelled edamame, 1/2 cup red onion (chopped), 2 shallots (sliced), 2 green onion (chopped), 2 ribs celery (thinly sliced), 1/2 cup cilantro (chopped), 1/4 cup green beans

Whisk together olive oil, lemon juice, vinegar, mustard, maple syrup, and seasonings in a small bowl. Toss with garbanzo beans, kidney beans, edamame, onion, shallots, green onions, celery, and cilantro. Snap the stems off of the green beans, cut in half and blanch for 2 to 3 minutes. Drain and shock the greens to stop them from overcooking, and toss with bean mixture. Serve at room temperature.

Can serve with lettuce greens or rice


Twice-baked Sweet Potatoes with Shallots and Savory Herbs with Tofu Ricotta

(Sweet potato recipe courtesy of The Balanced Plate)

Shopping List (does not include ingredients for ricotta): 2 sweet potatoes, 3-4 tablespoons olive oil, 2 cloves pressed garlic, 1 1/2 tablespoons dried thyme, 1 tablespoon dried oregano, sea salt/pepper, 4-5 shallots (finely chopped), 2 ears corn (cut from the cob)

Preheat oven to 400. Scrub sweet potatoes and poke with a fork a half-dozen times each. Bake for 45 to 60 minutes, or until soft. Remove from heat, cool almost completely. Leave oven on. Cut the sweet potatoes in half lengthwise, and scoop out the inside, leaving enough behind to maintain structure. Mash the scooped sweet potato with the olive oil, garlic, and spices. Mix in the shallots and corn. Stuff the mixture back into the sweet potato halves and bake until golden brown.

Serve with tofu ricotta and salad greens