Recipes for the Week of January 2

by Julie

Here we are: the first set of recipes for 2012. Whether you’re resolved to be more health-conscious in 2012 or go completely vegan and gluten-free, I hope you come back and visit often.

From my kitchen to yours…welcome.

Wednesday, January 4: Vegan Tortilla Soup (adapted from ohsheglows)

Ingredients:

1 tablespoon extra-virgin olive oil

1.5 cups chopped onion

2 garlic cloves, minced

2 bell peppers, chopped

1 zucchini, chopped

1 cup frozen corn

1/2 cup green onion, chopped

3 tablespoon ground cumin

one 28-oz can crushed tomatoes

1 can chopped green chili peppers, drained (optional)

3 cups vegetable broth

2 tablespoons chia seeds (optional)

1.5-2 cups cooked black beans (or beans of choice)

salt & pepper & crushed red chili pepper, to taste

fresh lime juice, to garnish on top

chopped avocado, for garnish

tortilla strips (corn tortillas, olive oil, garlic powder, chili powder, to taste, baked in oven on low temperature until crispy)

Thursday, January 5: Gluten-Free Pasta with Sunchokes (inspired by this recipe from happyolks.com)

Ingredients:

1-2 lbs firm sunchokes, scrubbed and sliced (with skins) thinly

2-3 lemons

1 head flat leaf parsley

extra-virgin olive oil, for cooking the sunchokes and for dressing the pasta

salt/pepper

Bring a large stockpot to boil and then steam sunchokes in a basket for 10-15 minutes. After sunchokes steam, take them out and, if you want to conserve water, use the leftover steaming water to boil your pasta. Meanwhile, heat oil in a pan and transfer sunchokes. Cook over medium heat for about 10 more minutes.

When pasta and sunchokes are done, toss together with parsley and drizzle with the juice of your lemons. Serve immediately by itself or with cooked white beans.

Friday, January 6 (my sister’s birthday!): Sesame Kale Salad (from fresh365) with Sauteed Tofu 

Ingredients:

For salad:

1 large bunch kale, stems removed, leaves sliced in thin strips (about 4 cups, packed)
1 garlic clove, minced
2 teaspoon minced fresh ginger
3 tablespoon rice vinegar
1 tablespoon olive oil
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoon minced red onion
1 carrot, shredded
1 tablespoon sesame seeds, toasted
salt and pepper, to taste

*My own secret ingredient: avocado! Toss one in for added creamy texture.

For tofu:

1 tablespoon sesame or peanut oil

14-ounces extra-firm tofu, drained and cubed

1/2 tablespoon tamari

red pepper, to taste

To prepare tofu: Heat oil in a skillet over medium heat. Add tofu and tamari and saute, stirring consistently, for 5-10 minutes, until tofu begins to brown. Add red pepper and stir for 1 minute. Turn off heat and toss tofu with sesame salad.

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