Cauliflower Stir Fry


1 medium head cauliflower (2 pounds)
1 red bell pepper

1 orange bell pepper

1 medium white onion

3 green onions

3 tablespoons rice vinegar*

¼ cup soy sauce (or tamari or coconut aminos)

1 tablespoon light miso

½ tablespoon gochujang (optional)
2 tablespoons sugar (or maple syrup)

2 tablespoons sesame oil (regular, not toasted)

1 teaspoon cornstarch (or arrowroot powder)

3 tablespoons neutral oil for stir frying, divided

How to Make It:
Chop the cauliflower into small florets. Thinly slice the bell peppers. Thinly slice the white onion. Thinly slice the green onion.

In a medium bowl, whisk together rice vinegar, soy sauce, miso, gochujang, sugar, sesame oil, and cornstarch

In large skillet, heat 2 tablespoons neutral oil over medium high heat. Add the cauliflower and a pinch of salt and cook unstirring, for 3 to 4 minutes until charred. Flip the florets and continue cooking for 2 minutes.

Add the bell peppers, white onion, a pinch of salt and the remaining 1 tablespoon oil and cook 4 to 6 minutes until tender.

Turn off the heat. Pour in the sauce and add the green onions. Stir until the sauce coats everything and thickens.

Sweet Potato Curry


1 yellow onion, diced

2 medium sweet potatoes (about 1 1/2 pounds), unpeeled or peeled and diced into 1/2-inch chunks

2 garlic cloves, minced

1 red bell pepper, sliced into thin strips
2 tablespoons olive oil

15-ounce can chickpeas, drained and rinsed

15-ounce can full fat coconut milk

3 tablespoons Thai red curry paste
1 tablespoon peanut butter

1 ½ teaspoons kosher salt

4 cups baby spinach or chopped spinach

½ tablespoon lime juice, to finish (optional)

Crushed peanuts and torn fresh cilantro, to garnish

To serve: jasmine rice or basmati rice
How to Make It:
1. If serving with rice, start the jasmine rice or basmati rice.

2. Chop the onion, sweet potato, garlic, and bell pepper as noted above.

3. In a large skillet, pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sweet potato and sauté for 5 minutes, until onions are translucent. Add the garlic and red pepper and sauté for 1 minute.

4. Add the chickpeas (drained and rinsed), coconut milk, curry paste, peanut butter, 1 cup water and the kosher salt and bring to a simmer. Simmer until sweet potatoes are tender, about 15 to 20 minutes.

5. Add the spinach and lime juice and cook until the spinach wilts, about 1 minute.

6. Garnish with crushed peanuts and torn cilantro. Serve immediately with rice. Leftovers store up to 3 days refrigerated, or 2 months frozen.

Kale Soup


2 tablespoons olive oil

1 tablespoon salted butter (or olive oil)

1 large white onion, diced

1 medium carrot, peeled and diced

2 28-ounce cans diced fire roasted tomatoes*

4 cups vegetable broth

2 15-ounce cans white beans, drained and rinsed

1 ½ teaspoons dried fennel seed
1 teaspoon dried oregano

1 teaspoon smoked paprika

1 ½ teaspoon kosher salt, divided

2 bunches Tuscan kale chopped

Shredded Parmesan or Pecorino Romano cheese for serving, optional
How to Make It:
1. In a large pot or Dutch oven, heat the olive oil and butter (or all olive oil) over medium high heat. Add the onion and carrots and sauté for 5 to 7 minutes until tender.

2. Add the diced tomatoes, vegetable broth and beans. Bring to a steady simmer, then add 1 teaspoon of the fennel seed, along with the dried oregano, smoked paprika and kosher salt. Simmer 12 minutes. (Meanwhile, chop the kale.)

3. Add the kale and simmer additional 2 to 3 minutes until the kale is tender. Add the additional ½ teaspoon crushed fennel seed. Taste a cooled spoonful and add up to ½ teaspoon additional kosher salt (depending on the salt level of your broth and beans), until the flavor pops.

4. Serve immediately with grated Parmesan or Pecorino Romano cheese.

Stuffed Peppers


1 cup whole walnuts
4 ounces baby bella (cremini) mushrooms
1 tablespoons soy sauce or tamari (or coconut aminos for soy free)
1 tablespoons ketchup
½ teaspoon each fennel seeds, dried oregano, smoked paprika, onion powder, and garlic powder
¼ teaspoon each kosher salt and black pepper
2 tablespoons olive oil, divided

Stuffed Peppers:

6 multi-colored bell peppers (red, yellow and green)
¾ cup dry short grain rice or 2 cups cooked (reheated to warm with a splash of water and a pinch of salt)
½ cup pizza sauce (purchased or homemade)
4 ounces fresh mozzarella balls (or cut into bite-sized chunks)
¾ cup shredded mozzarella, plus more for sprinkling
¼ teaspoon kosher salt
2 to 3 tablespoons grated Parmesan cheese, and/or Italian panko or bread crumbs (omit for gluten-free)
How to Make It:
1. Preheat the oven to 425 degrees Fahrenheit.

2. Cook the rice: Start the rice to cook.

3. Pre-bake the bell peppers: Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes. Remove from the oven and flip to cut side up, draining any with water. Sprinkle with salt (about a heaping ¼ teaspoon kosher salt divided between the peppers). Bake another 15 minutes until tender, then remove and stuff (see below).

4. Meanwhile, make the filling: Roughly chop the mushrooms. Place them in a large food processor, then add the walnuts and tamari, ketchup, spices, and salt. Pulse gently multiple times until everything is evenly chopped, being careful not to over process (or it will be too mushy). If you don’t have a food processor, use a chef’s knife to roughly chop everything and place in a bowl with the spices.

5. Heat 1 tablespoon of the olive oil in a non-stick skillet over medium low heat. Add the walnut filling and cook for 7 to 10 minutes, stirring until it releases all of its liquid then becomes dry and browned. Stir in the remaining 1 tablespoon olive oil. Ground beef variation: Drizzle olive oil into a skillet. Add the beef with the spices and salt and pepper. Cook for about 8 minutes until browned, then drain the fat. Taste and add additional salt as needed.

6. Stuff the peppers: Once the peppers are pre-baked, mix the filling from the previous step with 2 cups cooked rice (measure it), pizza sauce, fresh mozzarella cheese, shredded mozzarella cheese, and kosher salt. (If desired, add a mix-in like drained capers or chopped olives; see above.) Taste and add additional salt if necessary. Spoon the filling into the peppers.

7. Bake the peppers: Top with a handful of shredded mozzarella, and grated Parmesan and/or panko or breadcrumbs. Place the peppers back onto the parchment lined baking sheet and bake 20 minutes until the cheese melts. Allow to cool a few minutes before serving. 

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