Sweet Potato & Black Bean Chili

From Eating Well Test Kitchen

1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
½ teaspoon ground chipotle chile (or smoked paprika)
¼ teaspoon salt
2½ cups water
2 15-ounce cans black beans, rinsed
1 14-ounce can diced tomatoes (or tomatoes with chiles)
4 teaspoons lime juice
optional toppings:
chopped fresh cilantro
sour cream (for non-vegans)

Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion begins to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle or smoked paprika and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.  (I actually cooked it for much longer – like an hour.)

Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes.

Published in: on December 2, 2019 at 3:36 pm  Leave a Comment  

To try: Garlicky Tofu Tabbouleh

from America’s Test Kitchen “Vegan for Everybody”

Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
6 servings

3 tomatoes (cored and cut into ½-inch pieces)
Salt and pepper
½ cup medium-grind bulgur (rinsed)
¼ cup lemon juice (2 lemons)
14 ounces extra-firm tofu (cut into 2-inch pieces)
¼ cup extra-virgin olive oil
3 garlic cloves (minced)
teaspoon cayenne pepper
cups minced fresh parsley
½ cup minced fresh mint
2 scallions (sliced thin)

Toss tomatoes with ¼ teaspoon salt in fine-mesh strainer set over a bowl and let drain, tossing occasionally, for 30 minutes; reserve 2 tablespoons drained tomato juice. Toss bulgur with 2 tablespoons lemon juice and reserved tomato juice in a bowl and let sit until grains begin to soften, 30 to 40 minutes.

Meanwhile, spread tofu on a paper towel–lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels and season with salt and pepper. Pulse tofu in food processor until coarsely chopped, 3 to 4 pulses. Line baking sheet with clean paper towels. Spread processed tofu over prepared sheet and press gently with paper towels to dry.

Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook, stirring occasionally, until tofu is lightly browned, 10 to 12 minutes. (Tofu should start to sizzle after about 1½ minutes; adjust heat as needed.) Push tofu to sides of skillet. Add 1 teaspoon oil and garlic to center and cook, mashing garlic into the skillet, until fragrant, about 1 minute. Stir mixture into tofu. Transfer to a bowl and let cool for 10 minutes.

Whisk remaining 2 tablespoons lemon juice, remaining 3 tablespoons oil, cayenne, and ½ teaspoon salt together in large bowl. Add drained tomatoes, soaked bulgur, cooled tofu, parsley, mint, and scallions and toss to combine. Cover and let sit until bulgur is tender, about 1 hour. Toss to recombine and season with salt and pepper to taste before serving.

Recipe Notes

When shopping, don’t confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe. You can substitute firm tofu for the extra-firm in this recipe.

Published in: on November 17, 2019 at 3:55 pm  Leave a Comment  

Kale Caesar Salad

From America’s Test Kitchen “Vegan for Everybody” via Sandy Ruggles

Serves 4-6

For Salad

16 ounces curly kale, stemmed and cut into 1-inch pieces
5 ounces baguette or rustic 100 percent whole-grain bread, cut into 3/4-inch cubes (4 cups)
2 tablespoons extra-virgin olive oil
1/4 teaspoon pepper
1/8 teaspoon salt

For Dressing

6 Tablespoons vegan mayonnaise
1 1/2 Tablespoons nutritional yeast
1 1/2 Tablespoons lemon juice
1 1/2 Tablespoons capers, rinsed
2 teaspoons white wine vinegar
2 teaspoons vegan Worcestershire sauce
1 garlic clove, minced
3/4 teaspoon Dijon mutard
1/2 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons extra-virgin olive oil

Place the kale in a large bowl, cover with warm tap water (about 110 degrees), and let site for 10 minutes.  Dry thoroughly.

Adjust oven rack to middle position and heat oven to 350 degrees F.  Toss bread with oil, pepper and salt in bowl.  Spread on rimmed baking sheet and bake until golden and crisp, about 15 minutes; set aside and cool completely, about 15 minutes.  (Croutons can be stored at room temperature for up to 24 hours.)

Process mayonnaise, nutritional yeast, lemon juice, capers, vinegar, Worcestershire, garlic, mustard, salt and pepper in blender until smooth, about 30 seconds.  With blender running, slowly add oil until emulsified.  Toss kale with dressing in large bowl and refrigerate for ate last 20 minutes or up to 6 hours to chill.  Toss salad with croutons and serve.

Published in: on November 17, 2019 at 3:41 pm  Leave a Comment