4 c cooked white rice
10 oz white or button mushrooms, sliced
2 T butter
1 shallot, sliced
1 jalapeno, diced
1/4 c marsala wine
1 T soy sauce
1 t salt
1/4 t fresh ground black pepper
Melt butter in a large skillet over medium-high heat. Add in the sliced mushrooms and let brown, stirring for 10 min. Add shallot, jalapeño, salt and pepper and let cook for another min or two. Deglaze the skillet with the marsala wine and let reduce for 2 min. Add soy sauce and stir, then add the cooked rice. Stir together and then season with more salt and pepper to taste if needed. Note: Add a few splashes of chicken stock to re-heat if you’re making this ahead of time.
2 – 3 T olive oil, divided
2 T butter (more to stir through opt)
1 1/2 lb mushrooms, sliced1/8 – 1/5″ thick
2 garlic cloves, minced
1 small onion, finely diced
1 1/2 c long grain rice (can sub jasmine or basmati)
2 1/4 c vegetable stock / broth (can sub chicken)
1 1/2 – 2 c sliced green onion / scallions
Heat 2 T oil in a large pot over high heat. Add half the mushrooms and cook for 5 min until golden. Season with salt and pepper then remove and set aside. If the pot is dry, another 1/2 – 1 T oil and add butter. When melted add onions and garlic. Cook for 30 seconds then add remaining mushrooms. Cook for 5 min or until mushrooms are lightly browned (they won’t caramelise as well as the first batch) and the base of the pot is brown. Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low. Cook for 15 min or until there is no residual liquid (tilt pot to check). Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 min (do not skip this step!). Fluff rice using a fork or wooden spoon. Stir through more butter if desired. Note: Use any mushrooms you want, it’s even more mushroomy if you use Swiss Brown / Cremini mushrooms. Don’t slice them too thin otherwise they literally disintegrate! Mushrooms do “suck up” oil but don’t be tempted to add more oil until the end if needed. When raw, mushrooms suck up the oil, but then as they cook, release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 t towards the end of browning. Makes about 7 c packed rice.
Brown Rice: Follow recipe but use 2 1/2 c liquid for tender, fluffy rice (or 2 3/4 c for soft rice) and it will take around 45 min to cook on the stove (check at 35 min, then every 5 minutes until liquid is absorbed).
Quiona: This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 3 c liquid (2 c broth, 1 c water), follow recipe but cook for 20 min.
3 medium-sized potatoes (approx 2 cups), cut into 1/2″ cubes
2 T oil
1/2 c water
2 1/2 T soy sauce
2 T Corn Syrup
1 1/2 T sugar
1 T minced garlic
1/4 t salt
1 t roasted sesame seeds
Heat oil in a pan and fry the potatoes (turning occasionally) on med-high heat for 5 – 7 min until half cooked and lightly seared on all sides. Add the water, soy, corn syrup, sugar and garlic and simmer for 6 – 8 min until potatoes are cooked and the sauce thickens and is no longer runny. Push the potatoes aside and tilt the pan to let the oil drip down. Spoon out the excess oil and discard it. Place the pan on the heat again and add salt to taste. Sprinkle with sesame seeds and toss to coat. Dish out into a bowl and serve warm or cold. Great for lunchboxes too!
1/2 c mayonnaise
1/2 c ketchup
2 T dill pickles, finely chopped
1 t yellow mustard
1/2 t salt
1/2 t ground pepper
1/2 t sugar
1 t apple cider vinegar
Mix together all ingredients.
Animal Style Fries
1 c cooked french fries
1/2 onion, diced
1 t vegetable oil
2 slices American cheese
Add oil and diced onions to a sauté pan set over medium-high heat. Cook, stirring occasionally until deeply caramelized. Add slices of cheese directly over hot french fries, and top with caramelized onions and a squeeze of the secret sauce. Yield: 1 – 2 servings.
2 c frozen tater tots
1/2 c chili
1/2 c cheddar cheese, shredded
1/4 c white onions, diced
1/4 c pickled jalapeños
1/4 c ranch dressing
Cook frozen tater tots according to the directions on the package. Place tater tots into a bowl or paper boat and cover with chili and cheddar cheese. Microwave for 45 seconds or until the cheese is melted. Top with white onions, pickled jalapeños and a drizzle of ranch dressing. Serve warm. Makes 2 servings.
3 c cooked white rice
4 T olive oil, divided
1 small onion, finely diced
2 garlic cloves, minced
1 c frozen corn, thawed
1 4 oz can green chiles, drained
1/2 c chopped tomatoes
1 t cumin
2 t chili powder
1 t paprika
1/2 t salt
1/4 t black pepper
2 green onions, sliced
Add 2 T olive oil to a large skillet over medium-high heat. When the oil is hot, add onion and sauté for 3 – 4 min or until soft. Add tomatoes, corn and green chiles, and cook for 2 – 3 min or until the liquid has cooked out. Add seasonings and garlic, and cook for 1 – 2 min or until the garlic begins to brown. Turn the heat down to medium, add remaining olive oil and the cooked rice. Cook for 4 – 5 min, stirring frequently to blend the rice and seasonings. Stir in the green onions and remove the pan from the heat. Top with the remaining green onions. Serves 6.
2 – 3 Russet potatoes
1/4 c salted butter
1/4 c vegetable oil
salt and pepper
Using a cheese grater, grate all potatoes until completely shredded. Use the large holes of the grater to get nice sized shreds. Place potato shreds on paper towels and remove all excess liquid from them until dry. Heat butter and oil over medium high heat in a large skillet (add more butter and oil if the entire surface of the skillet is not covered). Once butter/oil mix is hot, add potato shreds to pan. Sprinkle with salt and pepper.Once a golden brown crust develops on the bottom of the potatoes, flip them on the other side. Once golden brown on both sides, season to taste and serve hot.
4 skinless chicken breasts, diced
1 T Moroccan spice seasoning
1 onion, finely sliced
1/4 c butter
1 1/2 c rice
12 dried apricots, halved
chicken stock cube
1 can chickpeas, drained and rinsed
1/3 c pack flatleaf parsley, chopped
Coat chicken with the Moroccan spice. Fry the onion in butter until soft. Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 2 1/2 c boiling water and the chickpeas. Cover the pan and simmer for 10 min until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.
2 c uncooked Basmati Rice or 6 c left over chilled rice
1 t ground Turmeric
1 t salt or to taste
3 T oil
3 garlic cloves, peeled and crushed
1″ fresh ginger root, peeled and grated
1 – 2 red chili pepper (like Bird’s Eye Chili), seeds removed and thinly sliced (adjust heat to your preference)
6 – 8 green onions (scallions), thinly sliced
1 1/2 c cooked chicken, shredded or sliced thinly
3 T Kecap Manis (or soy sauce mixed with 1 T honey)
handful fresh cilantro, chopped
If you are using left-over rice, skip this paragraph and proceed to the cooking instruction portion. If you are starting from scratch and using uncooked rice, rinse the rice and drain well. Place in a saucepan or you can use the rice cooker. Stir in the turmeric and salt. Add about 3 c water. Bring to a boil, cover and simmer until the rice is cooked and quite dry. Remove from heat and let rice cool completely. Once it has cooled down, refrigerate until ready to use. If using the rice immediately, transfer the cooked rice (after letting it sit for 12 min after cooking) to a flat baking tray. Allow to cool completely and fluff with a fork to separate the grains. Chill in the refrigerator for an hour. Heat half of the oil in a wok or large frying pan. Add the garlic and let it sizzle for a few seconds until aromatic. Lower the heat and add the ginger, chillies and half the green onions. Stir-fry for a couple of min Pour in the remaining oil and add the shredded chicken. Cook until chicken is heated through. Add fluffed rice in batches, stirring each batch carefully to mix well with the rest of the ingredients. Add the kecap manis or soy sauce. Stir to distribute the sauce evenly. Taste and adjust the seasoning, if needed. Transfer to a serving plate and garnish with chopped cilantro and remaining green onions. This is traditionally served with some fried eggs.
4 c cauliflower florets
2 T maple syrup
2 T sriracha
2 T olive oil
1/2 T tamari or soy sauce
1/2 t black pepper
Preheat oven to 400º F. Line a baking sheet with parchment paper. In a large bowl (or a Ziplock bag) combine cauliflower and other ingredients. Mix until the cauliflower is well coated. Pour the cauliflower onto the baking sheet and place in the oven. Be sure to give the cauliflower “room to breathe.” If the baking sheet is over-crowded, the cauliflower will “steam” and it won’t cook right. If you need to, divide it between 2 baking sheets. Bake for 30 min or until cauliflower is tender. Note: You can easily incorporate other vegetables with or instead of cauliflower.
corn on the cob
Kosher salt and pepper
Preheat oven to 400 F. Very generously season your cobs of corn with kosher salt and pepper. Add a pat of butter to the tops and roast on a jellyroll pan (lined with nonstick foil) for 35 – 45 min or until starting to brown! While it’s cooking, turn the corn occasionally. Simple and completely amazing!!! Top off with a drop more butter fresh out of the oven!
1 t oil
1/2 medium onion, chopped
5 cloves garlic, chopped
3/4 c walnuts chopped
6 – 8 oz mushrooms chopped
1/2 c carrots, chopped
1/4 c peas
3/4 – 1 t sage
1/2 t each thyme, oregano
1/4 t nutmeg or pumpkin pie spice
1/4 t cayenne
1 1/2 c cooked lentils
3/4 t salt or to taste, divided
1 chia egg (1 T chia seeds mixed with 3 T water – let it sit until thickened)
1 or 2 vegan puff pastry sheets
Prep the veggies. I use a small chopper processor to chop up the onion and garlic and set aside, then pulse walnuts in the same processor until coarsely chopped, then pulse mushrooms. Defrost the puff pastry sheets if you haven’t already. Heat oil in a skillet over medium heat. Add onion, garlic and a good pinch of salt and cook until golden. Add walnuts and cook for 2 – 3 min to roast. Add mushrooms, carrots and a good pinch of salt. Cook for 5 – 7 min. Add peas, spices and herbs, and cook for a min. Add salt, lentils and mix in. Let the lentils heat through. Mash some of the lentils. Taste and adjust salt and flavor. Add more herbs like sage or poultry seasoning. (Can add 1 T vegan Worcestershire sauce or bbq sauce or 1 t stone ground mustard for flavor variation.) Add the chia egg and mix in. Add a few T breadcrumbs if the mix is too moist. (This mix can be stored refrigerated for up to 4 days.) Shape into well pressed 1 or 2 logs depending on the pastry sheet design pattern you are using and thickness preferred. Cut the pastry sheet as desired and seal. Brush with oil or non dairy milk. (These unbaked loafs can be stored refrigerated for 2 days). Bake at 400 F for 30 min or until golden. Brush nondairy milk on the baked wellington, lightly cover and let sit to cool. (You can also refrigerate the wellington after cooling to store. Reheat in the oven for 5 – 10 min.) Cool for 15 min then slice with a sharp knife. Or refrigerate for 10 min, then slice. Serve with gravy or other toppings.
To Make Gluten Free: Use gf pastry or pie crust or make a loaf. Press the lentil walnut mushroom mi into a loaf pan. Add a glaze of bbq sauce, over and bake for 20 min then uncover and bake for another 15 min.
To Make Nut Free: Use a mix of oats and toasted sunflower seeds that have been coarsely crushed or roasted chestnuts. Makes 2 wellingtons.
3 qts cold water
5 garlic cloves, peeled
1 1″ thick slice fresh ginger
3 1/2 lbs fresh cauliflower, cut into 1 1/2″ florets
1 3/4 c sugar
1 3/4 c Chinese white rice vinegar or distilled vinegar
5 1/2 c cold water
4 t salt
In a large pot, bring the 3 qts water to a boil with the garlic and ginger. Add the cauliflower and blanch for 30 – 45 seconds. Do not overcook. Remove from the heat and run cold water into the pot. Drain. Fill the pot with cold water and let the cauliflower rest in cold water for 15 min then drain. In an oversized glass jar, place the sugar, vinegar, 5 1/2 c water and salt. Stir with a wooden spoon to ensure that the sugar and salt are completely dissolved. Add cauliflower, garlic and ginger. Cover the jar. (A jar with a plastic screw top is preferred. If unavailable place a piece of plastic wrap over the top before closing.) Refrigerate for at least 24 hours before serving. Serve cold. The cauliflower pickles will keep covered and refrigerated, for up to 6 months.
1 lb dry pinto beans, thoroughly rinsed
1 onion, peeled and quartered
1 jalapeno, top cut off and quartered
2 T minced garlic
3 t salt
2 t pepper
1 t cumin
9 c water (up to half of the water can be substituted with chicken stock)
Place all ingredients in a large slow cooker (not smaller than a 4 qt.). Cook on high for 8 hours. Place a colander over a stock pot and drain as much water as you can from the beans. Using an immersion blender (or potato masher or alternating in a blender), mash the beans until they reach your desired consistency, using some of the cooking water to help thin. Remember that you can always add more water to thin, but you cannot make them thicker again. Serve hot or prepare for storage. Makes 5 – 7 cups. Note: If too watery you can thicken refried beans by simmering them on the stove for a bit. Whether to soak or not: not only does it reduce flatulence, but cuts cooking time to a fraction. Pressure cooking further hastens the process and saves fuel.
4 medium zucchini
8 slices bacon
1 15 oz can sweet corn (can also use frozen corn, thawed)
2 garlic cloves , chopped
salt and fresh ground pepper, to taste
1 8 oz pkg low-fat cream cheese, softened
Drop zucchini in a large pot of boiling water. Cook for 5 min or until fork tender; drain and rinse with cold water. Cut zucchini in half, lengthwise; scoop out seeds and flesh, about 1/2″ deep; set aside. Place bacon in a frying pan and cook to a crisp; with a slotted spoon, transfer bacon to a plate lined with paper towel, leaving bacon fat in pan. Add corn kernels and garlic to the frying pan; season with salt and pepper and cook for 3 min or until heated through and slightly browned. Add cream cheese and continue to cook, stirring frequently, until cheese is melted and mix is well combined. Crumble bacon and mix it into the cream cheese mix. Remove from heat. Stuff mix into previously prepared zucchini shells. Broil for 8 min or until tops are lightly browned.
2 c water
1/4 c soy sauce
2 – 3 T brown sugar
2 cloves garlic, minced
1″ piece of ginger, minced
1 t sesame oil
1/2 t crushed red pepper flakes
1 T light oil (such as canola, vegetable or peanut oil)
1/2 yellow onion, chopped
1 c red lentils
2 green onions, chopped
1 T sesame seeds
Cooked rice for serving
In a medium bow, mix together all the sauce ingredients. Heat the oil in a skillet over medium heat, then add the onion and sauté for a few min until the onion softens and begins to brown. Add lentils and sauce. Cover and bring to a gentle simmer until the lentils are cooked and tender and most of the liquid is absorbed, about 8 – 10 min. Serve by spooning over rice and garnishing with the green onions and sesame seeds. Serves 4.
2 16 oz bags frozen corn (yellow “or” shoepeg white, any brand)
2 t salt
1⁄2 c butter, cut up
1 t sugar
1 c water
1 1⁄2 t cornstarch
Add corn to large sauce pan along with all ingredients except water and cornstarch. Stir corn mix over medium heat until butter is melted. Combine water and cornstarch and stir until cornstarch is dissolved. Slowly add water to corn in sauce pan, stirring constantly. Reduce heat to simmer and stir until sauce thickens. Let simmer, stirring occasionally until corn is tender, about 10 min. Serves 10 – 12.
2 medium white potatoes
1/4 c butter, melted (can sub olive oil)
1 c grated parmesan cheese
1/2 t black pepper
1 T garlic powder
1 T paprika
1 t salt
fresh parsley, chopped, for garnish
Preheat oven to 325º F. Insert a skewer into the potato and gently push the skewer all the way through it. Hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato (spiral cut). Gently fan out the potato down the length of the skewer, until you have an even gap between the slices forming the spiral. Melt the butter and brush it all over the potato. In a medium bowl, combine parmesan cheese, black pepper, garlic powder, paprika and salt. Place the skewered potato over the bowl and shovel the mix all over the potato until it is entirely coated. Rest potatoes on a baking sheet so that it is hovering over the bottom of the sheet. Bake for 25 – 30 min or until nicely browned. Garnish with additional parmesan and parsley. Allow to cool for 5 min. Makes 2 servings. Note to Me: Try baking at 425 F.
4 russet potatoes or 6 Yukon gold potatoes, peeled and quartered
1 c water
1/2 c milk
2 T unsalted butter
2 cloves garlic, minced
2 T grated Parmesan cheese
Kosher salt & pepper to taste
Fill the pressure cooker with 1 c water. Place the vegetable steamer in the pot and add quartered potatoes in the steamer trivet. Close the lid. Cook in high pressure for 8 min then quick release. While the potatoes are cooking, heat a small sauce pan over medium heat. Melt butter and add garlic. Add a pinch of kosher salt. Sauté the garlic for 1 – 2 min until fragrant and golden in color. Add milk and deglaze the pan. Remove mix from heat when it is hot. Remove the lid. Mash the cooked potatoes in a medium mixing bowl with a potato masher. Add half of the garlic butter mixture to the bowl. Continue to mash, stir, and add the mix until desired consistency. Add Parmesan cheese. Taste and season with salt and pepper. Serve warm.
4 – 5 T vegetable oil
1 – 2 lbs baby or fingerling potatoes (however many will just cover the base of your pressure cooker)
1 sprig Rosemary
3 garlic cloves (outer skin on)
1/2 c stock
salt and pepper to taste
Push to Saute button on the pressure cooker, add the vegetable oil. When it has heated through add the potatoes, garlic and rosemary. Roll the potatoes around and brown the outside of the raw potatoes on all sides (8 – 10 min). Then, with a sharp knife, make a small pierce in the middle of each potato (do not stir the potatoes, anymore). Pour in the stock. Close and lock the lid of the pressure cooker. Cook for 7 min at high pressure. When time is up, release pressure using the Natural method, about 10 min. If the pressure has not come down in 10 min, release the rest of the pressure using the Normal Pressure release – push, twist or lift the button or valve to release pressure. Remove the outer skin of the garlic cloves (and serve whole or smash, to taste). Sprinkle everything with salt and pepper to taste and serve!