Kale, Beans, & Quinoa

Ingredients:

2 c veg broth

1 t olive oil

1 bunch kale, washed, destemmed, and torn into small pieces

1 onion, diced

3-4 cloves garlic, minced

2 carrots, diced

2 c cooked beans (I used soybeans, but any kind would work)

1-2 links veggie sausage, diced (I used homemade)

1.5 c cooked quinoa

2 T fresh cilantro (optional)

Method:

In a large sauté pan with lid, saute the onion and sausage in a little olive oil over medium heat. Once onions are softened and sausage is browned, add garlic and sauté until fragrant. Add broth, carrots, beans, and kale. Reduce heat, cover, and cook until kale is done. Stir in quinoa and garnish with cilantro.

Ripoff: lunch at Naked Fish

Today, I had the misfortune to have lunch at Naked Fish (it was a business meeting, not my choice). I knew in advance that there was really only one option for an entree on the menu: the Grilled Vegetable Napoleon. I called ahead to confirm that it was vegan. The dish included asparagus, beefsteak tomato, eggplant, yellow squash, zucchini, balsamic and tomato salsa, and some olive oil -- and that was it. It was beautifully presented, with the eggplant, tomato, and a portobello mushroom in a nice stack in the center and the other vegetables arranged around it. However, it was probably the least satisfying meal I've ever had. Totally insufficient.

Hey, Naked Fish -- how about including some cannellini beans or a nice slab of smoked grilled tofu and serving the whole thing on a bed of quinoa? Now, THAT would be worth $10.75. But grilled vegetables and some salsa? No matter how pretty on the plate, that's a ripoff.

PS I had to ask the waitress to bring some rolls. They were cold.

Easiest stir-fry ever

This is my lazy cheater stir-fry recipe. Dinner's ready in 15 minutes as long as you have some leftover rice. If not, you can make this with rice noodles (the really fine ones that cook in 3 minutes in some boiling water) and it'll be just as quick.

Ingredients

1 package baked tofu, diced

Lots of veggies (Kirkland's Stir Fry Veggies frozen mix used here)

Leftover rice

2 T tamari or Bragg's liquid aminos

2 T rice vinegar

2 T rice cooking wine

1 T sweet chili sauce (or to taste)

1-2 t garlic (jarred minced)

1-2 t ginger (jarred minced)

Method

Put everything in a large saute pan or wok and stir-fry over med-high heat until the veggies are done. Serve garnished with liberal amounts of cilantro, lime juice, sriracha sauce, and/or chopped peanuts. That's it!

Black bean soup in the slow cooker

Today's recipe is inspired by a bunch of different black bean soup recipes I've seen over the years. The oranges come from Mollie Katzen's version. I'm making this to take into work tomorrow, so it is intended to be about 8-10 servings.

Ingredients

1 onion, diced

1 T diced garlic (about 8-10 cloves)

2 large carrots, diced

1-2 large bell peppers, diced

8 cups broth/water

1 can diced tomatoes

1 can tomato sauce

2 cans black beans (rinsed & drained if you want to cut down on the salt)

1/2 c dried lentils, rinsed & picked over

1 c frozen corn

1 T cumin

2 t coriander

1 jalapeno, diced or 1 t red chili flakes or a small amount of chipotle peppers in adobo sauce

2 oranges or 4 clementines, peeled, seeded, & chopped

Method

Combine everything except the oranges into the slow cooker and cook on low for 6 hours or high for 3-4 hours. Stir in oranges about an hour before serving. You can add some cooked brown rice toward the end if you want to make it heartier. You can also blend half (an immersion blender works well for this) to make it smoother. Top with cilantro tofu cream and/or vegan cheddar cheese and/or chopped green onions and/or cilantro. Serve with cornbread!