Nutty Parmesan Herb Scones

• 1 cup old-fashioned rolled oats 
• 1/4 cup warm water 
• 1/4 cup extra-virgin olive oil 
• 1 tablespoon brown sugar 
• 2 large eggs 
• 4.5 ounces white whole-wheat flour (about 1 cup) 
• 2/3 cup chopped walnuts, toasted 
• 2 tablespoons ground flaxseed 
• 1 tablespoon chopped fresh thyme 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon baking soda 
• 1/4 teaspoon black pepper 
• 3 ounces grated Parmesan cheese (about 3/4 cup)

Preheat oven to 350°F.

Combine oats and 1/4 cup water in a large bowl.

Combine oil, sugar, and eggs in a small bowl, beating well with a whisk. Add egg mixture to oat mixture, tossing to combine.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, nuts, flaxseed, thyme, salt, baking soda, pepper, and cheese. Add flour mixture to oat mixture; toss with a fork until a sticky dough forms. With floured hands, knead dough 2 to 3 times. Divide dough into 12 equal portions, and shape each portion into a 1/4-inch-thick triangle. Place triangles on a baking sheet lined with parchment paper. Bake at 350°F for 16 to 18 minutes or until golden.

Serves 12; 196 calories.

VERDICT:  I made these because I had almost everything on hand, and they seemed like a nice change for breakfast.  They might be delicious if someone else made them, but in my hands, they turned out kind of odd and rubbery--maybe overkneading?  I also only got eight scones--twelve seemed too tiny.  Toss.

Sweet Potato and White Bean Soup

• 1/4 cup water 
• 2 pounds sweet potatoes, cut lengthwise into quarters 
• 2 teaspoons butter 
• 1 cup chopped red onion 
• 1 tablespoon chopped fresh sage 
• 5 garlic cloves, minced 
• 2 cups unsalted chicken stock (such as Swanson) 
• 1 cup canned unsalted cannellini beans, rinsed and drained 
• 1 cup 2% reduced-fat milk 
• 3/4 teaspoon kosher salt 
• 1/2 teaspoon freshly ground black pepper, divided 
• 1 cup diced apple 
• 1/4 cup plain 2% reduced-fat Greek yogurt

Place 1/4 cup water and potatoes in a microwave-safe 8-inch square baking dish. Cover with plastic wrap; pierce plastic 3 or 4 times with a fork. Microwave at HIGH 15 minutes or until potatoes are very tender. Remove plastic wrap; cool.

Melt butter in a large Dutch oven over medium heat. Add onion, sage, and garlic; cook 7 minutes or until tender, stirring occasionally. Add stock; bring to a simmer.

Remove potato skins; discard skins. Place potatoes, stock mixture, beans, milk, salt, and 1/4 teaspoon black pepper in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in lid; process until smooth. Return pureed soup to pan over medium heat; cook 4 to 5 minutes or until thoroughly heated.

Divide soup among 4 bowls; top each serving with 1/4 cup apple and 1 tablespoon yogurt. Sprinkle evenly with remaining 1/4 teaspoon pepper.

Serves 4; 354 calories.

VERDICT:  Easy, and with sage from the garden, cheap.  I used water instead of stock and still thought it was tasty--the toppings add a lot of texture and flavor.  The soup does, unfortunately, look a little like vomit, but the toppings help with that, too.  Keep!

Zucchini Stuffed with White Beans and Olives

• 4 large zucchini, halved lengthwise
• 2 T. olive oil, plus additional for brushing
• 1/2 t. salt, plus additional for seasoning
• black pepper
• pinch ground rosemary
• 15 oz. can white beans, drained and rinsed
• 1/2 c. chopped pitted green olives
• 2 garlic cloves, minced
• 1 c. coarsely chopped arugula
• 1/4 c. chopped parsley
• 1 T. apple cider vinegar

Preheat oven to 375.

Brush a rimmed baking sheet with oil.  Using a small spoon or melon baller, scoop out and discard the seeds from the zucchini halves.  Brush the scooped out section with olive oil and lightly season the inside of each boat with salt, pepper, and rosemary.  Transfer the zucchini to the baking sheet, cut-side up.  Roast for 15-20 minutes, or until the zucchini are tender and lightly browned.

In a medium bowl, lightly mash the white beans with a fork.  Add the olives, garlic, arugula, parsley, vinegar, the remaining 1/2 t. salt, and the remaining 2 T. olive oil.  Season with pepper and mix well.

Spoon the bean mixture into the zucchini boats and serve.

Serves 4; 269 calories.

VERDICT:  The zucchini at Lunds were a little shrimpy, so I roasted them without scooping out the middles, chopped them, and stirred everything together in a big bowl.  (Also, I did not mash the beans and used garlic olives instead of olives and garlic.)  It turned out surprisingly well--keep!  From The Anti-Inflammatory Diet & Action Plans.

Falafel Burgers

• 2 (15.5-oz.) cans chickpeas, drained and rinsed
• 1/2 c. panko (Japanese bread crumbs)
• 2 garlic cloves, minced
• 1/2 red onion, minced
• 1/2 c. chopped parsley
• Juice of 2 lemons, divided
• 1 tsp. cumin
• kosher salt
• Freshly ground black pepper
• 2 tbsp. vegetable oil
• 1/2 c. plain Greek yogurt
• 1/4 c. finely chopped cucumber
• 2 tbsp. Chopped fresh dill
• 12 small pitas (or 6 pitas, split into halves)
• Lettuce, for serving
• Tomato slices, for serving

Add chickpeas, red onion, panko, garlic, parsley, juice of 1 lemon, and cumin to a food processor. Season with salt and pepper. Pulse a few times to evenly distribute ingredients, then process until smooth. Form into 6 equally-sized, flat patties.

In a large skillet, add vegetable oil over medium-high heat. Add the falafel patties and cook until 

golden brown and the mixture is heated through, about 3 minutes per side.

Meanwhile, make yogurt-dill sauce. Stir together yogurt, cucumber, dill, and juice of 1 lemon in a small bowl..

Divide patties between 6 small pitas. Top with yogurt sauce, lettuce, and tomato slices. Top each serving with a second small pita.

Serves: 6

VERDICT:  Super easy, and good. From delish.com.  Keep.

Potato and Chorizo Tacos

• 1 pound red-skinned or Yukon Gold potatoes
• Kosher salt
• 3/4 pound Mexican chorizo, casings removed, if necessary
• 1 cup finely chopped white onions
• 1 tablespoon finely chopped fresh serrano or jalapeño chile (including seeds)
• About 2 teaspoons olive or vegetable oil, if necessary

Put the potatoes in a small pot and add enough cold water to cover them. Salt the water generously, and bring the water to a boil over high heat. Lower the heat and cook at a vigorous simmer until the potatoes are tender, 10 to 15 minutes, depending on the size of your potatoes. Drain the potatoes, and when they're cool enough to handle, remove the peel with your fingers as best you can and cut the potatoes into 1/2-inch cubes.

Put the chorizo in a cold, large, heavy pan or cast-iron skillet and set it over medium-high heat. Cook, stirring and breaking up the chorizo slightly, until it's completely cooked and lightly browned, about 15 minutes. Add the onions and chile, along with a teaspoon or two of oil if your chorizo hasn't rendered much fat, and cook, stirring and scraping, until the onions are translucent and soft, about 8 minutes.

Add the potatoes and 1/4 teaspoon of salt, and cook until the potatoes are hot all the way through and have absorbed some chorizo flavor, about 10 minutes. As you cook, mash some of the potatoes. Season with salt to taste.

Serve alongside 12 warm corn tortillas and top with crema, chopped cilantro, and salsa.

VERDICT: We used soy chorizo from the vegan butcher, cooked in some olive oil, and served with sour cream, avocados, cilantro, salsa verde, and radishes.  Keep!  From The Splendid Table.

Fig & Ginger Oatmeal Scones

• 1 cup oatmeal
• 3/4 cup unbleached flour
• 1/4 cup whole wheat flour 
• 2 tablespoons firmly packed brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 salt
• 4 tablespoons unsalted butter, chilled
• 1 egg
• 2/3 cup buttermilk
• 1/3 chopped dried figs
• 1/3 cup chopped crystallized ginger
• Milk for brushing the top

Raise an oven rack to its highest position. Preheat the oven to 400 degrees. Line your baking sheet with parchment paper. (If available, stack two baking sheets together.)

In a large bowl combine the oats, unbleached flour, whole wheat flour, brown sugar, baking powder, baking soda and salt.

Cut the butter into small pieces and pop them into the dry mixture. Mix to coat the droplets of butter. Then, using your fingers, rub the butter into the mixture until coarse crumbs form.

Beat the egg in a small bowl. Beat in the buttermilk. Pour this into the flour mixture. Stir until evenly moist.  Fold in the figs and ginger.

Lightly flour your work surface. Place the dough onto it and knead it (about 4 times should do the trick).

Gather the dough into a ball. Pat it into a disk 3/4 inch thick. Transfer it onto the baking sheet.

Cut the disk into 8 wedges. Lightly brush the wedges with milk and then sprinkle on some oats to “finish” the scones.

Bake 20 minutes, or until golden brown. (I checked my scones at 20 minutes but found them ideal at 25 minutes.)

VERDICT:  I used this recipe to try to recreate the delicious fig-ginger scones at The Dancing Goat Coffeehouse.  The original recipe called for yogurt thinned with milk to replace buttermilk--I just used buttermilk.  I used dried figs, and chopped enough to make 1/3 cup.  The dough was incredibly wet--I had to use a ton of extra flour to get it in kneadable shape.  On the whole, though, they turned out pretty well.  Keep.  From Melissa Rapoport.

Whole Wheat Rhubarb Streusel Muffins

Streusel

• 1/4 cup (31 grams) all-purpose flour
• 1/4 cup (28 grams) white whole wheat flour
• 1 tablespoon (13 grams) granulated sugar
• 3 tablespoons (38 grams) light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• Pinch of nutmeg
• Pinch of salt
• 3 tablespoons (42 grams) unsalted butter, melted

Muffin

• 1 large egg
• 1/4 cup (50 grams) light or dark brown sugar
• 3 tablespoons (38 grams) granulated sugar
• 5 tablespoons (71 grams) unsalted butter, melted and cooled to lukewarm
• 3/4 cup (177 ml) sour cream
• 1 cup (approx. 120 grams) white whole wheat flour or whole wheat pastry flour (see Note)
• 1/2 cup (63 grams) all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)

Preheat oven to 375°F. Butter 12 muffin cups.

Make streusel: In a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.

Make muffins: Whisk egg in the bottom of a large bowl with both sugars. Whisk in butter, then sour cream. In a separate bowl, mix together flours, baking powder, baking soda and salt and stir them into the sour cream mixture, mixing until just combined and still a bit lumpy. Fold in rhubarb and 1/3 (feel free to eyeball this) of the streusel mixture.

Divide batter among prepared muffin cups. Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere. Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.

VERDICT:  These were very good the day they were made, slightly less good thereafter.  I would also add more rhubarb.  Still, a nice first-rhubarb-of-the-season recipe, with a whiff of healthiness from the whole wheat flour.  Keep.

Almond Coconut Granola

• 3 cups old-fashioned rolled oats
• 2/3 cup sliced almonds
• 1/2 cup unsweetened desiccated coconut
• 1/3 cup hulled green pumpkin seeds or sunflower seeds
• 1/2 teaspoon salt
• 1/2 stick (1/4 cup) unsalted butter
• 6 tablespoons honey
• 1 cup mixed dried fruits such as raisins, cherries, and apricots

1. Preheat oven to 325°F.
2. In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.
3. In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature 2 weeks.
2. VERDICT: Not too sweet--good with yogurt and fruit.  I used green pumpkin seeds, left out the dried fruit and put extra oats in.  Keep.  From Gourmet, 1999.

Celery Tonic

• 1 celery stalk, chopped
• 1 tablespoon sugar
• 1 ounce fresh lemon juice
• 2 ounces gin
• Lemon twist (for serving)

Muddle celery with sugar and lemon juice in a cocktail shaker, 1 minute. Add gin, fill shaker with ice, and shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with ice and garnish with a lemon twist.

Serves 1.

VERDICT:  This is refreshing and a good way to use up leftover celery.  Keep.

"Aloo Gobi"

• 2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
• 1 tablespoon ground coriander
• 1/4 teaspoon turmeric
• 1 cup water, divided
• 2 tablespoons peanut oil
• 1 large serrano pepper, split down the middle leaving halves attached
• 1 teaspoon cumin seeds
• 1 small head cauliflower, cut into small florets
• 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
• Kosher salt
• 2 tablespoons freshly minced cilantro leaves, to garnish

Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.

In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.

Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.

Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.

Ginger-Garlic Paste:

• 1/2 cup cloves garlic, whole
• 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
• 1/4 cup canola oil

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks.

Serves 4.

VERDICT:  I didn't make the Ginger-Garlic Paste, since I don't have a mini-food processor.  I substituted a tablespoon of grated ginger and about a tablespoon of grated garlic.  Maybe that made a difference?  This wasn't as flavorful as I expected, but it wasn't bad.  I would add more potatoes, I think.  And also not touch my eye after slicing the serrano.  Keep.

Lemon and Spinach Orzo Soup

• 2 T. olive oil
• 2 medium carrots, sliced
• 1 medium yellow onion, diced
• 2 stalks of celery, finely chopped
• 2 cloves of garlic, minced
• 1 pinch of red chili flakes (optional)
• 5 cups of vegetable broth or water
• 1/2 - 3/4 cup of orzo 
• 1 cup of coconut milk 
• 1 lemon, zest and juice 
• 2 - 3 cups of spinach (lightly packed, hard stems removed, and roughly chopped if needed)
• salt and pepper to taste

In a large pot, heat olive oil on medium-low heat, add in carrots, onion, celery, garlic, and red chili flakes. Sauté for 5 - 10 minutes or until onions become translucent. Pour in vegetable broth or water and turn heat up just a bit and bring soup to a boil. Then add in your Orzo and let that boil for about 8 - 10 minutes until pasta is almost done cooking. Then bring heat back down to a low simmer, and stir in half and half, spinach, lemon zest and juice. Taste and add in salt and pepper to your liking. Allow to simmer for an additional 5 minutes or so. 

Serves 4.

VERDICT: Light and delicate and lovely.  I threw in baby spinach without chopping it, which was easy, but left big floppy spinach blobs.  Chop it!  Keep.

Roasted Leek and White Bean Galettes

For the pastry:

• 1 1/4 cups (160 grams) all-purpose flour
• 1/4 teaspoon table salt
• 8 tablespoons (4 ounces or 115 grams) cold unsalted butter, cut into pieces and chill again
• 1/4 cup (60 grams) plain yogurt or sour cream
• 2 teaspoons (10 ml) fresh lemon juice
• 1/4 cup (60 ml) ice water

For the filling

• 6 small-to-medium leeks, dark green tops discarded, white and light green parts halved lengthwise
• 2 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 1 15-ounce can cannellini beans, rinsed and drained
• 1 garlic clove, minced
• 1/4 teaspoon finely grated lemon zest
• 1/4 cup chopped flat-leaf parsley
• 2/3 cup grated gruyère cheese, divided

Glaze:

• 1 egg yolk beaten with 1 teaspoon water

Make dough: Stir the flour and salt together in a large bowl. Sprinkle bits of butter over dough and, using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.

Meanwhile, prepare filling: Heat the oven to 400 degrees F. Arrange leeks cut-side-up in a large (9×13-inch) baking dish. Drizzle with olive oil. Sprinkle with 1 teaspoon kosher salt and freshly ground black pepper. Flip the leeks so that their cut sides face down, add 3 tablespoons of water to the dish, cover tightly with aluminum foil and bake for 20 minutes until tender. Uncover and continue roasting the leeks for 10 to 15 minutes, or until caramelized. Leave oven on. Let leeks cool slightly, then chop into segments and place in a large bowl. Toss with beans, garlic, lemon zest, parsley, 1/2 cup grated cheese and season with salt and pepper to taste.

Assemble galettes: Divide dough into 4 pieces. On a floured counter, roll the first piece dough out into a roughly 8-inch round, although it really doesn’t need to be perfectly shaped. Transfer to a large parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters then unfold it onto the baking pan. Sprinkle about 1/4 of the prepared filling into the center of the dough, leaving a 1 1/2-inch border. Sprinkle with about 1/4 of the remaining cheese. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. Repeat with remaining dough and filling, making 4 small galettes.

Bake the galettes: For 25 to 30 minutes, until golden brown all over. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Or, if you’re planning ahead, let cool completely and refrigerate until needed. Gently rewarm before serving in a low oven.

Serves: 4.

VERDICT:  These were fairly time-consuming to make, what with the dough-chilling and the roasting, and then still having to bake them.  They were really good, though.  Keep for having people over.

Tempeh with Charred Peppers and Kale

• 1/4 cup canola oil, divided 
• 1 (14-ounce) package tempeh, cut into (1/3-inch-thick) slices 
• 2 tablespoons lower-sodium soy sauce 
• 1 cup vertically sliced onion 
• 1 red bell pepper, thinly sliced 
• 4 cups thinly sliced Lacinato kale (about 1 bunch) 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon freshly ground black pepper 
• 1 tablespoon cider vinegar

Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil to pan. Add tempeh; cook 4 minutes, turning to brown evenly. Drizzle soy sauce into pan. Immediately remove tempeh from pan; keep warm.

Increase heat to high. Add remaining 2 tablespoons oil to pan. Add onion and bell pepper. Cook 3 minutes, stirring occasionally. Add kale, salt, and pepper to pan; cook 1 minute, tossing to combine. Add vinegar to kale mixture; toss to coat. Divide mixture evenly among 4 plates; top evenly with tempeh.

Serves 4; 384 calories.

VERDICT: Not outstanding, but good enough be worth the minimal amount of effort.  I like the short ingredient list and the satisfaction of making things in the sizzling cast iron pan.  Keep.

Classic From the Vault: Spicy Cashews

• 1 T. kosher salt
• 2 T. cayenne pepper
• 1 1/2 t. paprika
• 1/2 cup sugar
• 2 large egg whites
• 5 cups unsalted cashews

Heat oven to 300° F. Line 2 rimmed baking sheets with parchment paper. In a small bowl, combine the salt, cayenne, paprika and sugar and set aside.

In a medium bowl, beat the egg whites with a small whisk until foamy. Whisk in the spice mixture. Stir in the nuts. Spread the cashews in a single layer onto the baking sheets. Bake for 15 minutes, reduce the heat to 250°F., rotate the pans in the oven, and cook for 10 more minutes. Immediately spread the cashews in a single layer on parchment paper . Set aside to cool. These cashews may be kept in an airtight container at room temperature for 1 week.

VERDICT:  Addictive.  From Martha Stewart's Hors D'Ouvres Handbook.

Sweet Potato and Peanut Stew with Kale

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, crushed
• 1 1/2 tablespoons ginger, minced
• 2 pounds sweet potatoes (about two large), chopped into 1 inch chunks
• 1/2 cup red lentils, rinsed and drained
• 3 ripe tomatoes, peeled and chopped OR 14.5 oz can diced tomatoes)
• 1/2 teaspoon salt 
• 1 teaspoon cinnamon, ground
• 2 teaspoons cumin, ground
• 1/2 teaspoon turmeric, ground
• cayenne pepper 
• 4 cups vegetable broth + extra as needed
• 1/4 cup creamy peanut butter
• 4 cups curly kale, chopped into small pieces
• pepper
• 1/4 cup green onion, tops only, chopped
• 1/4 cup roasted and salted peanuts, chopped

Heat olive oil in a large pot set on medium heat. Add the onion and saute until onion starts to become translucent (about 5 minutes). Add the garlic and ginger, and saute for another 3 minutes, until garlic is fragrant. Add the sweet potatoes, lentils, tomatoes, salt, cinnamon, cumin, turmeric, and a pinch or two of cayenne and stir to combine.

Add 4 cups vegetable broth. If there isn't enough broth to cover everything by at least 1 inch, add more broth as needed. Stir well and bring to a boil.  Reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender, adding more broth as needed if the stew gets too dry.

Add peanut butter and stir until evenly incorporated. Using an immersion blender, blend until about half pureed, with some texture remaining. It should be creamy, but still have visible chunks of sweet potato.

Stir in the kale and cook, stirring occasionally, until the kale is tender. Season with pepper, then taste and adjust the seasonings as necessary.

Serve, topped with green onion and crushed peanuts.

Serves 4.

VERDICT: This smells fantastic and is creamy and savory.  Keep.  From Food52's Vegan.

Jamaican Jerk Chili with Quinoa and Kidney Beans

• 2 T. coconut oil
• 1 white or yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 poblano chili, chopped
• 2 cloves garlic, minced
• 1 1/4 c. quinoa, rinsed well
• 1 28 oz. can crushed tomatoes, preferably fire-roasted
• 3 c. cooked kidney beans
• 1/2 tsp. salt
• 1 T. chili powder
• 1 tsp ground cinnamon
• 1/2 tsp dried thyme
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 2 1/2-3 cups vegetable broth
• 1 small Hass avocado, sliced, for garnish
• 1/2 c. chopped fresh cilantro, for garnish

Heat the oil in a large pot over medium heat.  Add the onion, bell pepper, and poblano, and saute until the onion is tender and translucent, about 8 minutes.  Add the garlic and saute for 2 minutes longer.

Stir in the quinoa, tomatoes, kidney beans, salt, chili powder, cinnamon, thyme, nutmeg, allspice, and 2 1/2 c. of the broth and bring to a boil.  Decrease the heat to maintain a simmer and cook, stirring occasionally, until the quinoa is plump and tender, with little tails emerging from the grains, about 25 minutes.  Stir in the remaining broth as needed to achieve the desired consistency.

Taste and adjust the seasoning as desired.  Serve hot, garnished with the avocado and cilantro.

Serves 6.

VERDICT:  Very good, with warm, balanced flavors.  Keeps and reheats well.  Keep!  From Food52's Vegan.

Snappy Joes

• 1 cup uncooked green lentils
• 4 cups water
• 1 tablespoon olive oil
• 1 medium yellow onion, diced small
• 1 green pepper, diced small
• 2 cloves garlic, minced
• 3 Tablespoons chili powder
• 2 teaspoons oregano
• 1 teaspoon salt
• 8 oz can tomato sauce
• 1/4 cup tomato paste
• 3 tablespoons maple syrup
• 1 tablespoon yellow mustard
• 4 to 6 kaiser rolls or sesame buns

Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.

Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.

Serves 4-6.

VERDICT:  Very good!  We've made these twice already.  The recipe doesn't make a crazy amount, so we haven't gotten sick of leftovers, and I like that there are no difficult ingredients.  We've served them on whole wheat hamburger buns.  Keep.  From Veganomicon.

Maple-Mustard Dressing

• 3 T. pure maple syrup
• 2 T. apple cider vinegar
• 2 T. Dijon or whole-grain mustard
• 3 T. grapeseed or nut oil
• 1/2 tsp. mustard powder
• salt and freshly ground pepper

Whisk all the ingredients together and store in an airtight container.  Keep refrigerated until ready to use.

Serves 2-4.

VERDICT:  I only had a tablespoon of Dijon, and I left out the mustard powder, but this was still delicious on a salad of romaine, apples, celery, and toasted walnuts.  (I used walnut oil for the oil in the dressing.)  Keep.  From Veganomicon.

Banana Bread with Cardamom and Cocoa Nibs

• 2 very ripe or overripe bananas (250-275g total in their skins; approx 3/4 c. mashed)
• 2 large eggs
• 3/4 c. plain (runny) yogurt or buttermilk
• 1/2 c. light and mild olive oil
• 2 c. plus 2 T. (325g) all-purpose flour
• 1 c. soft light brown sugar
• 1¼ teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cardamom, or seeds from 1 tablespoon cardamom pods, ground
• 1/2 c. cocoa nibs
• 1 x 2lb loaf tin approx 9 x 6.5 x 3 inches

Preheat the oven to 350, and pop a paper liner into your loaf tin (or line the bottom with baking parchment and grease the sides with a little sunflower oil).

I do the whole thing using a freestanding mixer, but a bowl and an electric whisk, or a wooden spoon and plenty of elbow grease would be fine. Mash the bananas (and if you’re not using a freestanding mixer, use a fork and a smallish bowl first, otherwise the flat paddle of a freestanding mixer will do) and beat in 1 egg at a time, followed by the yogurt or buttermilk, then the oil, and beat it all together. I measure the flour, sugar, baking powder, bicarb and cardamom into a bowl and whisk together, while this is going on.

Slow the speed down while you add the dry ingredients, gradually, beating all the while, and then turn the speed slightly higher again, and beat for 1 minute until all the dry ingredients are incorporated. You may have to scrape the bowl down and give a short final beat if you notice any flour sticking to the edges of the bowl. Then, using a rubber spatula or wooden spoon, fold in the cocoa nibs by hand and transfer the mixture to your prepared tin and thence to the oven for 1 hour (it is wise to start checking at 45 minutes) or until a cake tester comes out clean.

Sit the loaf tin on a wire rack and leave the banana bread in the tin until cold. Slip it out, in its paper liner (or baking parchment), and wrap with more parchment and then kitchen foil and keep for a day – if you can – before eating.

NOTE: Store in an airtight container in a cool place for up to 1 week.  Can be frozen for up to 3 months. Wrap cake in a double layer of clingfilm and a layer of foil. To defrost, unwrap and put on a wire rack at room temperature for about 5 hours. Or wrap individual slices in clingfilm and put into a resealable bag, and defrost by toasting on a low heat.  

Yield: 12 slices.

VERDICT:  John didn't like the bitterness of the cocoa nibs, but I loved the whole thing and have been eating it at an alarming rate.  I still don't have a 2 lb. loaf tin, so I lopsidedly divided the batter up between the two loaf pans I have.  I think it I divided it equally between them, this would be perfect.  From Simply Nigella.  Keep!

Winter Squash Muffins with Cranberries

• 1/2 cup old-fashioned rolled oats
• 1 1/2 cups white whole-wheat flour
• 1/3 cup sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups shredded raw winter squash, such as butternut
• 1/2 cup chopped fresh cranberries or dried cranberries
• 1/2 cup toasted pecans, coarsely chopped (optional)
• 2 large eggs
• 1/2 cup low-fat plain yogurt, regular or Greek
• 3 tablespoons canola oil
• 3 tablespoons pure maple syrup
• 1 small apple, peeled, if desired, and shredded

Preheat oven to 375°F. Line 12 (1/2-cup) muffin cups with paper liners and lightly coat with cooking spray. (Alternatively, coat muffin tin with cooking spray and omit liners.)

Pulse oats in a food processor until ground to the texture of breadcrumbs. Transfer to a mixing bowl and whisk in flour, sugar, baking powder, baking soda, cinnamon, salt, allspice and nutmeg. Stir in squash, cranberries and pecans (if using).

Whisk eggs, yogurt, oil and syrup in another mixing bowl. Stir in apple. Add the squash mixture and fold until evenly moistened. Divide the batter among the muffin cups, filling them almost to the top.
Bake until the muffins are golden brown and the tops spring back when lightly touched, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.

Make Ahead Tip: Store airtight at room temperature for up to 2 days or individually wrap and freeze for up to 1 month.

Yield: 12 muffins; 161 calories.  (I got 15.)

VERDICT:  These didn't turn out as prettily as the picture--they are oddly greenish, despite not having anything green in them.  They are not bad, though, and they are chock-full of healthy ingredients.  Keep, I suppose.

The best part: I finally broke out the food processor grating disc for the squash, and it was a wonder to behold.  I used it to grate the apple, as well, and threw the cranberries in with the chopping blade while I was at it.  Amazing!

Salted Caramel Crispy Treats

• 6 cups crispy rice cereal (about half a 12-ounce box)
• 1 stick unsalted butter, cut into pieces, plus some for the pan
• 1/2 cup dark brown sugar
• 1/4 cup heavy whipping cream
• 1 tablespoon light corn syrup
• 1 teaspoon flaky sea salt, such as Maldon, plus more for sprinkling
• One 10-ounce bag mini marshmallows

Butter an 8-inch square pan.

Put the cereal to a large heatproof bowl and set aside.

Melt the butter to a medium saucepan over medium-high heat. Once melted, stir in the brown sugar, heavy whipping cream and corn syrup. Cook until thick and syrupy while stirring frequently, about 7 minutes. Stir in the salt. Turn off the heat and stir in the marshmallows. Keep stirring until the marshmallows are smooth and melted.

Quickly pour the caramel marshmallow sauce over the cereal and stir all together. Pour into the prepared pan and press down with a piece of parchment paper. Sprinkle lightly with flaky sea salt.

Cool completely, and then cut into squares.

Yield: 12.

VERDICT:  I made these twice for Christmas--they are delicious and easy to make ahead for potlucks.  Keep.

Baked Beans on Toast

• 2 tablespoons olive oil
• 1 onion, finely diced
• Salt and pepper
• 2 cloves garlic, minced
• 28-ounce can chopped tomatoes
• 3 sprigs thyme, leaves picked
• 1 long red chile, thinly sliced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon steak sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon hot English mustard
• Two 14-ounce cans cannellini beans, rinsed and drained
• 4 thick slices of bread
• finely chopped flat-leaf parsley, to serve

Heat 1 tablespoon olive oil in a large heavy-bottomed saucepan or flameproof casserole dish. Add the onion, season with a pinch of salt, and cook over medium heat for 5 minutes. Add the garlic and cook for another 5 minutes, stirring occasionally.

Add the tomatoes, thyme, chile, sauces, and mustards. Simmer for 20 minutes, then reduce the heat to low and stir in the cannellini beans. Cook for 10 minutes, then season with salt and peper and cook for another 10 minutes.

Toast the bread, place one slice on each plate and serve with the beans on top with a sprinkling of parsley.

Serves 4, but really more.

VERDICT:  The recipe called for pancetta, which I left out to make these vegetarian.  They were still plenty flavorful, with a nice kick from the mustard.  Don't leave off the parsley--it's a nice bit of freshness and texture. I liked it with an egg on top, but it's good without if you're feeling too lazy.  These reheated well for several days of breakfast.  Keep!  From What Katie Ate (thriftily procured at Savers for $2.99!)

Butternut Squash Soup with Miso and Coconut

• Olive oil
• 4 1/2 cups water
• 4 tablespoons plus 1 teaspoon white shiro miso
• 1large yellow onion, diced
• 1-inch knob of ginger, peeled and grated
• 2 1/2teaspoons cumin
• 1/2teaspoon cayenne pepper, or slightly more to taste
• One 3-pound butternut squash, peeled and cut into 1/2-inch cubes
• 1/2 cup full-fat coconut milk
• 1teaspoon salt, plus more to taste

First, make your miso stock. Put 4 cups of water into a saucepan and heat to a simmer. Whisk the remaining 1/2 cup of water together with the miso, and pour that into the saucepan. Bring to a simmer, but don't let it boil. 

Pour a few tablespoons of olive oil into the bottom of a large, heavy pot. When it's hot, add the onion and sweat it until it's translucent. Stir in the ginger, cumin, and cayenne, and toast spices for 30 seconds to 1 minute. Deglaze with a ladle-full of your miso stock. 

Add the cubed butternut squash and the salt, mixing everything to combine, and then pour in the rest of the miso stock. Simmer until the squash is completely tender, about 20 minutes.
Turn off the heat, and purée the soup in a food processor or with a hand blender, being careful of the hot liquid. At this point you can strain for a super-smooth soup, or you can leave it how it is -- up to you! 

Return the puréed soup back to the pot, and stir in the coconut milk. Taste, adjust for seasoning and spice. 

Serve warm, with bread on the side.

Serves 6-8.

VERDICT:  Perfectly fine, and a nice way to use up miso.  Keep.