Gather all ingredients and equipment. Preheat oven to 400°F (205°C).
Wash the tomatoes and pat dry. Toss the tomatoes in 1 tsp of olive oil and spread evenly on a baking sheet lined with parchment paper. Bake for about 15 minutes, until blistered and soft.
Prepare an ice bath by adding about 2 cups of ice to a medium bowl. Add just enough water to cover the ice and place a strainer over the icy water. Set the ice bath next to your stove.
In a large pot, bring 3 quarts of water to a boil. Add the broccoli to boiling water and cook for 1-2 minutes or until it turns bright green, but is not too soft. It’s better to remove it sooner than later. With a slotted spoon, tranfer the broccoli from the boiling water into the ice bath to halt the cooking process. When the broccoli has cooled, remove it from the water and allow to drain.
In the same boiling water, add the whole wheat pasta and cook until al dente (9-11 minutes). In the last minute of cooking, add the white beans. Reserve 1 cup of water, then strain and set aside.
Prepare the pesto (see separate recipe).
In a large saute pan, heat 1 Tbsp of oil over medium-high heat. Once hot, add the broccoli and saute until broccoli begins to brown, about 2-3 minutes.
Add the white wine to deglaze the pan.
When the wine has reduced by half, add the pasta, white beans, pesto, tomatoes, red pepper flakes, salt, and pepper. Toss to combine. Add the reserved pasta water as needed to make a creamy sauce.
Gather all ingredients and equipment.
Heat the olive oil over medium-high heat in a large skillet. Add the onion, celery, carrot, and bell pepper. Cook for about 5 minutes, until onion is translucent, stirring occasionally.
Add the vinegar, Worcestershire sauce, paprika, tomato paste, ketchup, brown sugar, pepper, beans, and stock. Stir to incorporate.
Reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally.
As the beans soften, mash some of them against the side of the pan to make the mixture thicker.
Serve over lightly toasted whole grain buns.
Gather all ingredients and equipment.
To make nachos, place about 12 chips (1.5 tortillas worth) on a plate.
Top with 3/4 cup of the completed chili, shredded lettuce, tomatoes, 1/4 cup of cheese, and the sliced green onions.
Optional Assembly Method:
Preheat oven to 375°F (190°C) or set your broiler to high.
Arrange the chips in an even layer on a baking sheet lined with tin foil.
Sprinkle the cheese over the chips then place in the oven or under the broiler until the cheese is melted, about 2 to 4 minutes.
Add the chili, followed by the remaining toppings.
Serve immediately.
Gather all ingredients and equipment.
Toast the bread.
Spread the hummus on all slices of bread, about 1 tablespoon of hummus per slice.
Layer the remaining toppings evenly among the sandwiches and serve.
Gather all ingredients and equipment.
In a medium pot, melt 1 Tbsp niter kibbeh over medium heat. Add onion and saute for ~ 10 minutes or until golden brown. Add garlic and saute for another minute.
Add tomato paste and cook for 5-7 minutes, stirring frequently, until browned. Add tomatoes and berbere spice. Cook for another 2-3 minutes.
Add lentils, stock, and salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, for about 40 minutes until lentils are tender. Stir occasionally. If lentils look dry, add more stock or water a half cup at a time.
Stir in remaining Tbsp of niter kibbeh and remaining berbere spice, if desired. Simmer for another 2-3 minutes. Serve.
Gather all ingredients and equipment.
In a dry saute pan, dry roast rava on medium low heat, stirring frequently until fragrant, light, crispy, and dry. DO NOT BROWN rava. Remove from heat and set aside.
Pre heat a saute pan over medium heat. Add the oil and preheat. When the oil is hot, toast the mustard seeds until you hear cracking, then add dals and cashews. Fry until dal is golden brown. Add curry leaves and ginger. Once fragrant, add the onions and cook until they are translucent and soft.
Add chilis, bell pepper, carrot, peas, and tomatoes, and cook ~3 minutes or until slightly tender. Add vangi bath powder, turmeric, and salt. Stir to combine.
Add water. Bring the water to a boil and reduce heat to medium low.
Using one hand to pour toasted rava, gently pour rava into the hot water in a steady, slow stream while constantly stirring pot with the other.
Stir vigoriously to break apart any lumps. Cover and simmer until water is completely absorbed, about 2 – 3 minutes. Turn off heat and allow to rest for 5 minutes. As the khara bath cools, the texture will become light and fluffy.
Top with cilantro, grated coconut, and lemon wedge. Serve with coconut chutney.
Gather all ingredients and equipment.
Place the hulled and quartered strawberries in a small pot with the water and piloncillo. Cook over medium heat for about 10-15 minutes, or until soft and jammy. Place strawberry mixture into blender and blend until smooth.
Heat the milk and cinnamon stick in a small pot over medium heat, taking care not to burn the milk.
Add the corn flour/masa harina to the milk, whisking vigorously to avoid lumps. Strain the strawberry mixture through a fine mesh strainer into the pot.
Bring to a simmer. Reduce heat to medium-low and cook, whisking frequently, for about 30 minutes or until the mixture coats the back of a spoon. Remove the cinnamon stick and serve.
Gather all ingredients and equipment.
In a small bowl, combine mustard, garlic, honey, smoked paprika, salt and oil. Mix until well combined. Set aside.
Place cauliflower in steamer basket.
Heat about 2 inches water in the bottom of a pot large enough to accommodate the whole head of cauliflower and still be able to put the lid on the pot. Place the whole cauliflower in the steamer basket, carefully lower it into steamer, and cook, covered, for about 12-14 minutes, or until a paring knife meets no resistance when inserted and the cauliflower is no longer bright white.
Once done, carefully remove cauliflower from pot and steamer basket. Let cool 10 minutes.
Place cauliflower on a parchment or silicon mat lined sheet pan. Then brush with the mustard sauce.
Roast in preheated oven for 15 minutes or until golden brown and even some charred bits are forming.
Place on a serving platter, dust with dukkah until covered and sprinkle with parsley.
Cut into four wedges, serve, and enjoy!
Leftovers will keep in the refrigerator for 4-5 days
Gather all ingredients and equipment.
Remove tempeh from packaging. Tempeh usually comes in a rectangular slab. Cut the slab across the narrow side in ½ inch slices.
Combine the remaining ingredients in a shallow bowl and mix well.
Place the tempeh slices in a zipper top bag and add the marinade. Seal the bag then toss to ensure every piece is coated.
Let marinate in the refrigerator for at least 20 minutes and up to overnight.
Preheat the grill to medium. If available, a grill pan can be used. Brush the grill or grill pan with the canola oil. Place the tempeh pieces across the grill bars. Cook for 3-4 minutes on each side.
Remove from grill and brush with the remaining marinade.
Gather all ingredients and equipment.
For the Dumplings
Drain and press the tofu, removing as much excess water as possible.
Heat a sauté pan on medium high heat. Add 1 1/2 tsp sesame oil to coat pan and then crumble the tofu into the pan. Try to get the pieces as small possible using a wooden spoon to smash the tofu until it resembles cottage cheese size curds.
Cook the tofu for 3-4 minutes until starting to brown. Add the garlic, 1 1/2 tsp soy sauce, 1 1/2 Tbsp rice vinegar, and maple syrup/honey.
Stir until well combined and liquid is absorbed, about 2 minutes.
Add the sesame seeds and scallions and fold together.
Remove filling from heat and allow to cool.
For the Sauce
Combine the 2 Tbsp soy sauce, 2 Tbsp rice vinegar, sambal oelek, ginger, and 1/4 tsp sesame oil in a bowl and stir to combine.
Assembling the Dumplings
There are several ways to assemble dumplings. The easiest way is to moisten the edges of the wrapper with water, scoop 1 Tbsp of filling into the center, and fold the wrapper in half, thoroughly pressing the edges together. This will work for round or square wrappers. Keep assembled dumplings under a barely damp towel to prevent drying out until all are ready to cook.
Steam dumplings for 8 minutes. Serve immediately with dipping sauce.
