Panzanella (Bread and Tomato Salad)

In my last post, I vowed to give quick simple dishes some love. Well, it doesn't really get any faster or easier than panzanella.  I've been meaning to make it about a month now, since I've come across a couple panzanella-esque recipes recently -- at El Comidista and Smitten Kitchen -- and now I'm upset I waited so long.

While other vegetables are sometimes added, the staple ingredients of this Tuscan salad are bread, tomatoes, and good quality olive oil. The preparation is about as minimalist as it gets so it's very important to start with fresh produce. 'Tis the end season for tomatoes and peppers, so hit up your local farmer's markets while you can. The bread also needs to be high quality -- think hearty and crusty -- and preferably a day old, to prevent it from getting too soggy. Once toasted, it soaks up the dressing and tomato juices without falling apart, basically doing the dunking for you. This combination of ingredients is seasonal perfection, but I couldn't resist adding some navy beans for a complete, albeit light, meal.

So the question shouldn't be why to make this salad, but why to wait another minute. After all it's September, and therefore time to start savoring the last of our summer meals.

Panzanella (Bread and Tomato Salad)
Makes 4 generous servings

• 1/2 lb / 225 g good crusty bread, preferably a day old
• 2 pints / 4 cups cherry tomatoes, halved (you could also use any other tomato variety)
• 1 onion, thinly sliced
• 1 green pepper, diced
• 1 15 oz / 425 g can navy beans, rinsed and drained
• 1/3 cup extra virgin olive oil
• 1/4 cup apple cider, white or sherry vinegar (I like my dressing pretty strong so I added 2 additional tablespoons of vinegar)
• 1 garlic clove, minced 
• 1 1/2-2 teaspoons salt 
• 1/2 freshly ground black pepper

1.  Cut the bread into about 1/2 inch / 1 cm thick slices and toast it until it's golden brown. Cut it into bite-sized cubes and toss into a large salad bowl.

2.  Add the tomatoes, onion and green pepper to the bowl with the toasted bread. Whisk together the oil, vinegar, garlic, salt and pepper and pour over the salad. Give the salad a good toss and let it sit for about 15 minutes to allow the bread to soak up some of the veggie juices and dressing. Taste and adjust the seasoning. Serve immediately or store for up to a day. 

Quinoa and Blue Potato Salad

Sorry for the lack of posts, but the past couple of weeks have been insane. Last week I was at a conference in California, which was hugely informative and inspiring but also tiring. When I wasn't attending talks and poster sessions I was sleeping to prepare my brain for more learning. As soon as I got home it was time for Austin and I to start packing for our move this coming Saturday. As pretty much anyone who's moving says, you don't realize how much stuff you have until you're forced to deal with it all at once. Ugh! Thank goodness we've hired movers.

Needless to say, I haven't been cooking a lot lately. Fortunately, I had a few posts saved (which I'd intended to share while I was at the conference -- so much for good intentions) so I'll be able to keep posting during this crazy time. Because my last few recipes required using an oven (which even I cringe at in this triple digit weather), I decided to focus on more summery foods for a bit.

This salad was inspired by two of our finds at the farmers market: blue potatoes and cherry tomatoes. The potatoes were labeled as "all blue", which I thought meant blue-fleshed, when really they were just tie-dye-ish on the inside. They were still pretty and really tasty, especially when paired with another local favorite, sweet cherry tomatoes, crunchy pepitas, and toothsome quinoa. The salad was light enough for a summer night but hearty enough to be a meal in it's own right.

Quinoa and Blue Potato Salad
Makes 4 servings

• 1 tablespoon plus 1/3 cup olive oil
• 1 cup quinoa
• 2 cups vegetable broth
• 1 1/4 lb / 565 g new blue potatoes (other new potatoes would work just as well), scrubbed and cut into bite-sized pieces
• 1 red bell pepper, diced
• 1/2 medium red onion, diced
• 2 cups cherry tomatoes, halved
• 3 tablespoons lime juice
• 1 jalapeño, seeded if you'd like
• 1 garlic clove
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup cilantro, chopped
• Optional: Pepitas or pumpkin seeds for garnish

1.  In a small pot, heat 1 tablespoon of olive oil over medium-high heat. Add the quinoa, cooking for about 5-7 minutes or until it's toasted and fragrant. Pour in the broth and bring the mixture to a boil. Cover, reduce the heat and simmer for 20-25 minutes (or however long the package indicates) or until all the liquid is absorbed. Fill a large pot 3/4 of the way with water and bring it to a boil. Salt the water and add the potatoes. Cook them for 8-12 minutes or until tender. Drain them and set them aside.

2.  While the quinoa and the potatoes are cooking, make the dressing. Add the oil, lime juice, jalapeño, garlic, cumin, salt and pepper to a mini food processor (or a regular sized one, if that's what you've got) and blend until smooth.

3.  Once the quinoa and potatoes are done, add them to a large bowl along with the bell pepper, onion, cherry tomatoes and cilantro. Pour the dressing over the salad and toss to coat. Serve chilled or room temperature, garnished with some pepitas if you'd like.

Squash and Israeli Couscous Salad with Basil Vinaigrette

Last Sunday, Austin and I had attended a pre-Independence celebration at one of his coworker's houses on Lake Gaston. About an hour before we were supposed to leave, we still hadn't made anything and our fridge was looking pretty barren. 'Twas make-it-work time. In less than half an hour I took all the veggies we had left, some basil, and a few pantry items, threw them together and voilá, a couscous salad emerged. We both tried it and deemed potluck worthy, but I wasn't sure how well it would go over with the burger-loving guests. 

The other vegetarian party goers totally approved of the salad, which I had kind of expected. After all, they probably thought they'd be the only ones bringing plant-based food. I was shocked though when another guest, who I'm pretty sure isn't big into salads or couscous, started raving about the salad. He became my salad's PR rep, making rounds and telling everyone "Hey, have you tried the couscous salad? You have to, man, it's delicious!!". It was hilarious and, of course, really flattering.

Sorry I didn't share this with you all in time for the 4th, but I hopefully you'll be able to come up with an excuse to make it soon.

Squash and Israeli Couscous Salad with Basil Vinaigrette 
Makes 6 servings

• 1/2 cup olive oil
• 1 1/2 cups whole wheat (or regular) Israeli couscous
• Scant 1 3/4 cups vegetable broth (you can use water in a pinch, but broth gives the couscous better flavor)
• 1 cup packed basil
• 1/4 cup apple cider vinegar
• 2 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 medium summer squash, spiralized into ribbons or cut into strips using a vegetable peeler
• 1 small zucchini, spiralized into ribbons or cut into strips using a vegetable peeler
• 2 medium tomatoes, seeded and chopped
• 1 medium red onion, quartered and thinly sliced (I just realized I have a pretty thick slice of onion in the picture. Oh well, do as I suggest, not as I do.)
  
• 1 15 oz / 425 g can great northern, canellini, or pinto beans
• Optional: Torn basil for garish

1.  Heat 2 tablespoons of olive oil in a medium pot over medium heat. Add the couscous and cook, stirring occasionally, until it's toasted which should take 5-7 minutes. Pour in the vegetable broth or water and bring to a boil. Reduce the heat to low, cover the pot and cook for 6 minutes. Remove the pot from the heat and let rest covered for about 10 minutes. Whatever Israeli couscous you buy may need more or less liquid and its cooking time may vary from what I've indicated, so make sure you follow the instructions on the package.

2.  While the couscous is cooking, prep your veggies and make the dressing. In a mini food processor (or a regular one, if that's all you've got) combine the the remaining olive oil, basil, vinegar, garlic, salt and pepper and process until smooth. Combine the squash, zucchini, tomatoes, onion and beans in a large mixing or salad bowl. Fluff up the couscous with a fork and add it to the bowl. Pour the dressing over the salad and toss to coat evenly. Taste and adjust the seasonings. Serve warm or at room temperature, garnished with torn basil if you'd like.

Low(er) Fat Three Bean and Potato Salad

There's a very simple reason why I have a tag just for potatoes: I love 'em. In the summer, especially in blazing hot NC, my favorite way to eat them is in a salad. About a month ago, I shared a variation of my go-to potato salad recipe (and another chapter of the anti-mayo chronicles). The salad is delicious, in no small part thanks to 1/3 cup of olive oil, or 1 1/4 tablespoon per each serving. I don't know about you, but that's honestly not enough fat to make me think twice. That's why I hadn't considered making a leaner dressing until about a week ago, when I came across a recipe on Fat Free Vegan Kitchen for a (not surprisingly) fat free potato salad. I thought I'd give it try because, after all, it is bikini season.

My version of the salad does have some oil (couldn't part with all of it, sorry!), but only 3 tablespoons, or 1/2 tablespoons per serving. That's less than half of the fat in the potato salad I mentioned earlier. So, what's the secret? How does one make a creamy dressing without the extra oil? Blended potatoes! When combined with a bit of oil, vinegar, some herbs, garlic, salt and spices they form a thick and tasty dressing. Is Susan Voisin a food magician or what? Using a potato-based dressing will obviously yield a lighter salad, but I'd say one that's just as enjoyable.

Low(er) Fat Three Bean and Potato Salad
Makes 6 servings
Adapted from Susan Voisin's Potato-Green Bean Salad

• 1 3/4 lbs / 795 g new red potatoes (another variety will work too), scrubbed and cut into bite size pieces
• 1 lb / 455 g green beans, ends trimmed and washed
• 1 15 oz / 425 g can garbanzo beans, rinsed and drained
• 1 15 oz / 425 g can kidney beans, rinsed and drained
• 1 red bell pepper, diced
• 2 stalks celery, diced small
• 1 small onion, thinly sliced
• 3 tablespoons olive oil
• 2 garlic cloves
• 5 tablespoons apple cider (or other) vinegar
• 1 teaspoon miso
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 heaping tablespoon parsley

1.  Bring a large pot of water to a boil. Salt the water generously and add the potatoes. Cook them for about 8-13 minutes or until a little under done. Add in the green beans and continue to cook for another 3 or so minutes. Drain the potatoes and the green beans by pouring the contents of the pot into a colander. Quickly rinse the vegetables in cold water and then plunge the colander into a big bowl filled with ice and water; this will stop the cooking process. Once the potatoes and green beans are cool, pull them out of the ice bath and let them drain.

2.  Combine the garbanzo and kidney beans, bell pepper, celery and onion in a large bowl. Add the potatoes and green beans. Take about 1/2 cup of potatoes and toss them in a small food processor along with the olive oil, garlic, vinegar, miso, salt, pepper and parsley. Process until smooth. Pour the dressing over the salad and toss. Take a few test bites and adjust the dressing to your taste. Serve chilled or at room temperature.

Roasted Summer Vegetable and Chickpea Salad

A few weeks ago Austin brought home dinner from Saladelia, the Mediterranean deli down the street. I asked for a vegetable side sampler, which he picked using his best judgment. When he got home and I saw he'd brought me some eggplant salad I thought "Yup, he knows me well".  I love almost any (vegetarian) dish containing it, and this salad was no exception. Besides roasted eggplant, it had chickpeas, tomatoes, parsley abd some spices I didn't bother to try and identify. Simple but delicious.

So delicious in fact, that I couldn't get it out of my head. When I got some Japanese eggplant in my CSA box, I knew I'd use it to make a similar dish. The thing is, I'd also gotten some squash and purple onions that I had no plans for, so they found a home in the salad too.  If it had been up to me, I would have left the eggplant unpeeled (especially since mine had particularly thin skin) but Austin probably wouldn't have been too happy. He says he hates eggplant, but when probed admits that it's really the skin he has problems with.

Even he enjoyed the salad, though. It was delicious the night I made it, but even better the next day once all the flavors had a chance to marry. So, if you also have to put a dent in your seasonal veggie supply, you won't be disappointed if you give this at try. I'm always looking for new ideas for how to cook summer veggies, so if you have a favorite way of decimating your squash and eggplant stash, please share it with me.

Roasted Summer Vegetable and Chickpea Salad
Makes about 4 servings

• 1/2 lb eggplant, peeled, if you'd like, and chopped into about 3/4 inch cubes
• 1 lb summer squash, halved if the squash is large, then sliced into about 1/3 inch rounds
• 1 small red (or other) onion, chopped
• 5 tablespoons olive oil 
• 1 1/2 teaspoon salt
• 3/4 teaspoon black pepper
• 1 15 oz can chickpeas, rinsed and drained
• 1 15 oz can diced fire roasted tomatoes, drained 
• 1/2 cup packed chopped basil
• 1/3 cup packed chopped parsley
• 2 tablespoons balsamic vinegar

1. Preheat oven to 350 F / 175 C. Arrange the eggplant, squash and onion in a single layer on a greased, foil or parchment lined baking sheet. Drizzle the vegetables with 2 tablespoons of olive oil and season them with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Roast the vegetables for about 30 minutes or until they're tender and have started to brown in some places.

2. In a medium to large salad bowl, combine the chickpeas, fire roasted tomatoes, basil and parsley. Once the vegetables are roasted, add them to the bowl too. Drizzle the salad with the remaining 3 tablespoons of oil, 2 tablespoons of balsamic vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until all they ingredients are evenly coated. Taste and adjust the seasoning if you think it's necessary. Refrigerate for at least one hour before serving. I know I say this often, but the world won't come to an end if you eat this room temperature (or even warm, if you're really hungry).

No-Mayo Potato Salad

It's no secret that I despise mayonnaise. It's ranked number one in my list of most hated condiments and probably in the top five of my most hated foods of all time. I've felt this strongly about the stuff since I was a kid, so I've always avoided it like the plague. Sadly, that means I've also stayed away from all sorts of fare that, if not for the white goo, I would probably find quite tasty. Potato salad is one of those dishes I haven't been able to enjoy. A potato fiend like me, kept from such a potato-centric summertime classic! Absolutely tragic. Fortunately, the sad tune of that story changed a couple summers ago.

I was at a barbecue hosted by my friend Samantha when I spotted some potato salad on the table. To my surprise, it wasn't whitewashed. It also smelled vinegary and looked delicious. "Is it possible", I thought, "that I'll finally get to enjoy the goodness that potato salad can be?". I cautiously put a small serving on my plate and had a bite. Cue celestial music, followed by fireworks. It was all that I'd dreamed it could be. Curious, I asked Samantha about the salad. She was probably thinking the same thing you are, "First of all, it's just potato salad. Secondly, how the heck have you gone over twenty years without encountering a German-style (or vinegar based) potato salad?". But instead of looking at me like I was insane, Samantha graciously offered to send me the recipe, more of a template really, she used to make it. By the next day I had a few scanned pages of Mark Bittman's How to Cook Everything in my inbox.

I've been making potato salad a bunch of different ways ever since. For the most part, I supplement the potatoes with whatever veggies I happen to have on hand. The one thing I always add are onions -- green, white or red-- or shallots, though. I make the dressing a little differently every time too, but one thing is for damn sure, I NEVER EVER add mayo.

No-Mayo Potato Salad
Makes about 4 servings
Inspired by Mark Bittman's How to Cook Everything recipe

• 3 lb young red potatoes, scrubbed and cut into bite-sized pieces
• 1 teaspoon miso
• 1 heaping teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons apple cider vinegar
• 1/3 cup olive oil
• 1 cup sugar snap peas, sliced widthwise on the bias
• 2 large shallots, thinly sliced
• 1/3 cup roughly chopped parsely
• 1/3 cup roughly chopped Kalamata olives

1.  Fill a large pot about three quarters of the way with water and bring it to a boil. Salt the water and add the potatoes. Cook uncovered for about 10 minutes or until the potatoes are fork tender. Drain the potatoes and set them aside in a large bowl.
2.  In a small mixing bowl, whisk the miso, mustard, salt, pepper, vinegar and oil together until smooth. Add the rest of the ingredients to the potatoes, drizzle in the dressing and toss to coat the salad evenly. Allow the salad to chill in the fridge for 30 minutes to 1 hour. Serve cold, or at room temperature if you can't help yourself (I couldn't).

Black Bean, Mango and Couscous Salad with Jalapeño Dressing

Hey all! Sorry for not posting as much as usual this past week, but I was busy relaxing in Punta Cana. The resort we stayed, the Excellence Punta Cana, was fantastic. One of the best things about it was the seven restaurants on the premises, all of which had vegetarian menus. Despite the quality and the variety of the resort's food, I missed my kitchen. I tried to console myself by drinking copious amounts of coconut water,

 

hanging out by the wonderful pool,

and posing for some aerial shots (not as graceful I would like, but at least my calves look good).

Not surprisingly, I was able to push my yearnings for my kitchen aside and enjoy our wonderful vacation.  Now that we're at home, I find myself with a hankering for some Dominican foods, like the wonderful fruit we had at breakfast. Missing something no mater where I am! I just can't win! (I know, you can't possibly pity me so soon after my trip.) I decided to pick up some mangoes and put my tropical fruit craving to rest.

I usually eat mango straight up or in a smoothie. Today, though, I was in the mood for something spicy, which is how I thought up this couscous salad. It brings together the sweetness of mango, the acidity of tomato and lemon, the heartiness of black beans and a nice jalapeño kick. As a wonderful bonus, it comes together in under 15 minutes.

Black Bean, Mango and Couscous Salad with Jalapeño Dressing
Makes about 4 servings

• 1 1/2 cups water
• 1 1/2 cups couscous
• 1/2 cup plus 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 mango, peeled and diced
• 1 tomato, diced
• 1 red bell pepper, diced
• 1/2 cup chopped cilantro
• 1 15 oz / 425 g can black beans, rinsed and drained
• 1/4 cup lemon or lime juice, about the juice from 1 lemon
• 1 garlic clove
• 1 jalapeño, seeded if you don't like heat
• 1/2 teaspoon ground cumin
• Optional: 1 avocado, diced

1.  Pour the water into a pot and bring to a boil. Add 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper and the couscous. Give the mixture a quick stir and remove the pot from the heat. Let it sit covered for about 4-5 minutes. Fluff the couscous with a fork and transfer it into a bowl along with the mango, tomato, bell pepper, cilantro and black beans.
2. Blend the remaining 1/2 cup of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, lemon juice, garlic and jalapeño until smooth. I used my Magic Bullet Blender for this but a mini food processor would work great too. If you don't feel like dirtying your large blender or food processor, you could always just finely mince the garlic and jalapeño, or pound them with a mortar and pestle, and whisk all the dressing ingredients together.
3. Pour the dressing over the salad and toss it. Serve the salad room temperature or chilled. If you're going to store this salad don't add the avocado ahead of time or it will oxidize; toss it in right before you eat the salad instead.

Asian Pasta Salad with Avocado Dressing

Pasta salad is a picnic and potluck favorite. The thing us, the mayo-coated stuff isn't really that safe to eat after it's been sitting out of the fridge for a while. That, and my aversion to mayonnaise, is why I prefer pasta salads dressed with oil and vinegar. The first type of pasta salad that I ever had was, surprise surprise, my mom's. She makes a killer Mediterranean-style one that is so loved by our family friends that she gets tasked with making at almost every potluck. I guess eating her version for so long made me think of any pasta salad that differed from it as exotic. Not using penne or rotini? Wild! Tossing it with a peanut butter based dressing? Crazy! Using veggies other than tomatoes, celery, peppers and onions? Insane! I've come around though and now I embrace, and then devour, all vegan pasta salads equally.

The salad I made last night reminds me of a vermicelli salad I used to have at Dalat, in Worcester, MA, and of the Thai noodle salad at Chai's, here in Durham. The dressing however, sets it apart from those other salads. It is light on the oil thanks to it's avocado base, and has plenty of acidity from the vinegar. The recipe I've provided for it is, of course, just at template. I chose to include more Asian flavors --ginger, sesame, garlic, rice wine vinegar-- but you can vary the seasonings to suit your taste. For example, if you like to make a Mexican version, you might want to check out Gena's avocado fiesta dressing over at Choosing Raw. I'll bet that giving this a try will convince you to step outside the oil and vinegar box more often.

Do you already make all sorts of crazy pasta salads and dressings? If so, please share your favorites with me.

 

Asian Pasta Salad with Avocado Dressing

For the salad
Makes 5 large serving

• 4 1/2 oz / 130 g vermicelli or angel hair pasta, cooked until al dente per the package directions
• 6 green onions, white and green parts, thinly sliced
• 3 medium carrots, coarsely grated
• 1/2 head red cabbage, cored and cut into thin strips
• 1 green bell pepper, sliced lengthwise into thin strips
• 1 loosely packed cup of chopped cilantro (less if you're not obsessed with the stuff)
• 1 cup of dry roasted peanuts

Mix all the ingredients together in a bowl. Chopping up the pasta roughly into thirds (by putting a bunch of it on a cutting board and making two cuts, no fancy work here) helps it mix better with the rest of the ingredients. Toss the salad with the avocado dressing below (I used all of it), or another dressing of your choice, and enjoy.

I suspect this salad will get even better as it sits in the fridge. Guess I'll have to wait until lunch to find out.

For the dressing
Makes approximately 2 cups 

• 1 medium to large avocado, chopped
• 1/4 cup rice wine vinegar, other vinegar or lemon juice
• 2 garlic cloves
• 1 tablespoon toasted sesame oil
• 1 tablespoon olive oil
• 1 teaspoon miso (I used red miso)
• 2 teaspoons soy sauce
• 3/4 cups water, more if you'd like it thinner or less if you'd like it thicker
• 1 inch piece of ginger, chopped
• Optional: 1 teaspoon chili garlic sauce or Sriracha sauce

Put all the ingredients into the food processor or high speed blender and whiz until smooth. Toss with your favorite salad. You could also use make this recipe as a dip for some raw veggies; just use less water.

Around the World in Four Courses

Last night Austin and I had our downstairs neighbors, Sidarth and Vatsala, over for dinner. Instead of creating a cohesive menu around one type of cuisine, I decided to draw each course from a different culture keeping veggies (or fruit) as the star. First we started with some French inspired toasts. Austin is obsessed with leeks and I really love mushrooms so I decided to marry both ingredients, doused in wine, to make a savory, saucy and delicious topping to some hearty toasts. Next, we tasted the Mexican flavors of a sweet potato salad that has become a staple in our house and will blow the socks off that mayo-covered white stuff people serve at picnics. Try it if you don't believe me.  We then briefly visited Italy thanks to Sidarth and Vatsala's amazing veggie lasagna, which I've been meaning to make a version of. Lastly, we had an American dessert with a Caribbean twist. Who new coconut and rum could give another life to a simple crisp? All this good, honest food and even better company made for a wonderful evening.

Mushroom and Leek Toast
Makes about 6 large toasts

• 6 thick slices of hearty bread, rubbed with garlic, toasted and drizzled with olive oil (I made this with some sun dried tomato and olive bread. I'll share the recipe soon)
• 4 oz / 115 g each of fresh shiitake and cremini mushrooms (or you can substitute other varieties), wiped with a damp cloth, stemmed and sliced
• 3 leeks, white and light green parts, cut into quarters lengthwise and thinly sliced
• 2 shallots, thinly sliced
• 3 garlic cloves, minced
• 1/2 cup chopped parsley
• 1 1/2 teaspoon fresh thyme, finely chopped
• 1 cup white wine
• 1 tablespoon non-dairy butter (I used Earth Balance)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

1.   Heat the butter and the olive oil in a large skillet over medium heat. Add the shallots and cook until they start to soften, about 2 minutes.
2.  Toss in the mushrooms and cook, stirring occasionally, until they start to brown or about 5-7 minutes.
3. Add the garlic, leeks, thyme, salt and pepper and cook until the leeks have softened and the garlic is fragrant, about another 5 minutes.
4. Pour the wine in and turn up the heat to medium-high. Cook until the liquid has reduced by about half, which should take 5-7 minutes. Mix in the parsley. Taste, adjust the seasonings and serve warm on top of toasted bread.

Roasted Sweet Potato Salad with Black Beans and Chili Dressing
Adapted from a recipe Mark Bittman wrote for the New York Times
Serves 6 as a side, 3 as main course

• 1 lb / 455 g sweet potatoes, peeled and cut into about 3/4 inch dice
• 1 large red onion, chopped into pieces a bit smaller than the potatoes
• 1 yellow or red bell pepper, chopped into about 1/2 inch squares
• 1 15 oz / 425 g can black beans, rinsed and drained
• 1/4 cup plus 3 tablespoons olive oil
• 2 garlic cloves
• 1 jalapeño, roughly chopped and seeded if you don't like heat
• 1/8 cup lime juice, approximately the juice of 3 limes
• 3/4 cup chopped cilantro
• 1 1/2 teaspoon salt
• 1 teaspoon ground black pepper

1.  Preheat the oven to 375 F. Arrange the sweet potatoes and onions on a sheet pan, drizzle them with 3 tablespoons of olive oil, 1 teaspoon salt and 1/2 teaspoon  ground black pepper. Roast 30-40 minutes or until the potatoes are tender and the onions are brown in some spots.
2.  While the vegetables are cooking, process or blend the oil, lime juice, jalapeño, garlic, remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper until the dressing is smooth.
4. Once the vegetables are roasted, put them in large bowl, pour the dressing over them, add the beans, pepper and cilantro and mix until all the ingredients are coated in the dressing. Taste and adjust the oil, lime juice and seasonings to taste. Chill for a couple hours (although I have eaten this salad warm and it's just as delicious) and serve.

Banana-Berry Caribbean Crisp
Inspired by Banana Crumble in Colleen Patrick-Goudreau's "The Joy of Vegan Baking"
Makes 4-5 servings

• 2 bananas, cut into about 1/4 inch slices
• 2 1/2 cups mixed berries, fresh or frozen (I used a frozen mix of blueberries, blackberries, raspberries and strawberries from Trader Joe's)
• Juice of 1/2 lime
• 3 tablespoons dark rum
• 3 tablespoons maple syrup
• 1/2 cup quick oats
• 1/2 cup whole wheat flour
• 1/2 cup packed brown sugar
• 1/2 cup dry unsweetened coconut
• 1/3 cup non-dairy butter (I used Earth Balance)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

1.  Preheat your oven to 350 F / 175 C Grease a 9-inch pie dish and add the fruit (if using frozen, there's no need to thaw it), lime juice, rum and maple syrup, stirring to evenly mix.
2.  Mix the oats, flour, sugar, coconut, non-dairy butter and spices using your hands until the the butter is evenly distributed and all the ingredients are evenly combined.
3.  Cover the fruit with the topping. Press down on the topping with your hands to compact it and even it out. Bake for 20-25 minutes or until the top is golden brown. Serve warm with some creamy tofu topping. 

Creamy Tofu Topping
Adapted from Whipped Tofu Topping in Colleen Patrick-Goudreau's "The Joy of Vegan Baking"
Makes about 3 cups

• 1 1 lb / 455 g package of lite silken tofu
• 1/4 cup unsweetened almond or other non-dairy milk
• 3 tablespoons maple syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon juice
• A pinch of salt

Combine all ingredients in the food processor and process until smooth. Refrigerate for at least a couple hours. Enjoy on top of your favorite pie, cobbler, crisp, cake or granola. This would also make a delicious dip for almost any fruit.

Crispy Tofu Asian Salad

When people tell me they don't like tofu, I always say the same thing: "It probably wasn't cooked right". Tofu is like a neutral-flavored sponge so if you don't like the taste of tofu it's more than likely the marinade or sauce it was cooked in that is to blame. The texture of tofu can also make the difference between disgusting and delectable.  Most dishes tend to be best when prepared with tofu of a certain firmness: silken tofu is best for soups, frosting and baking while extra-firm or firm is holds up to grilling, scrambling and cooking in sauces for longer periods of time.

Before cooking, these last two types of tofu need to undergo some extra prep: some of the moisture needs to be pressed out so that your favorite sauce or marinade can seep in. To do this, take the tofu out of the package and wrap it in a clean dish towel or some paper towels. Set it on a plate and put another plate on top of it. You then need to add some weight to the top plate, either by using more plates, canned goods, a few textbooks or any other heavy object. If you don't enjoy piling stuff on top of your food (who doesn't?), you can buy a tofu press, which I still haven't found necessary.  For best results, press your tofu for 30 minutes to a couple hours. If you've had textural issues with tofu I promise that going through this extra step will help, perhaps even tremendously.

The tofu I put in our salads tonight started off under a stack of plates. It then spent some time in the oven until it was perfectly crispy on the outside and soft on the inside, like a much healthier version of deep fried tofu. I piled the tofu atop some spinach, tomatoes, sugar snap peas, red bell pepper, carrots and onion. I added some almonds and sesame seeds for some extra crunch, protein and calcium and drizzled the salad in an amazingly tasty miso dressing. The result was the perfect antidote to a weekend of excess.  

Crispy Baked Tofu
Adapted from Mark Bittman's "How to Cook Everything Vegetarian"
Makes 9 slices

• One 1 lb / 455 g block (or one package) extra firm tofu, pressed and cut widthwise into 9 slices
• 2 tablespoons olive oil
• Salt and ground black pepper to taste

1. Preheat your oven to 350 F / 175 C. Brush the bottom of a baking pan with olive oil. Place tofu slices in a single layer in the pan. Brush each slice with olive oil, sprinkle with salt and pepper, flip the slices and repeat the process on the other side.
2. Bake for about 1 hour in the oven without bothering to flip it. The tofu is done when it's golden brown and crispy on the outside but soft on the inside. Blot the tofu with a paper towel to absorb any excess oil. Serve it as is, sliced into strips, in a salad or a sandwich, with a dipping sauce, or any other way you'd like.

Miso Sesame Dressing
Makes a little less than 1/2 cup 

• 1/4 cup extra virgin olive oil
• 1/8 cup apple cider vinegar (another mild flavored vinegar would also work)
• 1 teaspoon red miso (another type of miso would taste just as delicious)
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon ground black pepper
• Salt or soy sauce to taste (I didn't add any since the miso I used was salty enough)

Mix all the ingredients together (I did this right in my measuring cup). Mix with a fork or whisk until the dressing is emulsified and the miso has disolved. Taste and adjust the oil to vinegar ratio or the seasonings. Pour over your favorite salad.

Mom's Tabbouleh

For as long as I can remember, my mother has regularly made tabbouleh. I imagine this was one of her go-to dishes for a number of reasons. For one thing, it's an ideal dish to prepare on the weekend to eat over several days after because it keeps very well in the fridge. It is also perfect for Madrid's numerous warm months, when you need a side that is heartier than a conventional salad but still light and refreshing. Lastly, if you use couscous instead of bulgur wheat it comes together in a snap. This short cut hasn't changed my opinion of my mother's rendition of tabbouleh. Over the years I've had many different renditions of the dish, some probably more authentic than my mom's, but the one thing that has been missing from all of them is the taste of home.

Mom's Tabbouleh
Makes 4-6 servings

• 1 cup couscous
• 1 cup water
• 1/2 cup chopped shallots or onions
• 1 heaping cup of halved grape tomatoes or chopped tomatoes
• 1 bunch or about 1 cup packed parsley, chopped
• 1 bunch or about 1 cup packed mint, chopped
• 1 1/4 teaspoon salt
• 1/4 cup plus 1 tablespoon extra virgin olive oil
• 1/2 cup lemon juice (I used 1 1/2 lemons)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cumin

1. In a small pot, bring the water to a boil. Add the salt, 1 tablespoon of oil and the couscous. Remove from the heat and stir quickly. Let the couscous sit covered for about 5 minutes.
2. Add the parsley, mint, tomatoes and shallots to a large salad bowl.
3. Right in the measuring cup, mix the oil, lemon juice, the remaining 1 teaspoon salt, pepper and cumin. Mix the dressing vigorously until emulsified.
4. Fluff up the couscous with a fork and add it to the salad bowl.
5. Pour the dressing over the salad and toss until it's evenly distributed.
6. Optionally, cover the salad and let it chill in the fridge for 30 minutes to a few hours to let the flavors develop.

Boulagerie Beans and Potatoes

Traditional boulangerie (or bakery) potatoes are practically the definition of slow food. They used to be cooked in bakers' bread ovens for hours, until the potatoes had almost melted into the stock. You can make a perfectly good version of this dish at home, so don't despair if you don't have a bread oven handy. You can't, however, take a short cut with the baking time. This dish takes a good 2 hours from start to finish, making it perfect for a Sunday dinner.

I learned about boulangerie potatoes from Mark Bittman's "How to Cook Everything Vegetarian".  This book is heavy enough to kill someone if you chuck it at them, but with good reason. It is, in my opinion, the most comprehensive guide to vegetarian cooking available. Not only does it have hundreds of recipes enriched with countless variations, but it also includes various sections on cooking techniques, from how to prepare dried beans to how to assemble veggie sushi rolls. In his version of the dish, Bittman uses a combination of beans and potatoes. He also provides a variation with tomatoes, which is my favorite. Boulangerie beans and potatoes make for a complete and comforting meal when served alongside some vegetables or a salad.

I served this with a side of my absolute favorite salad. Putting it together is so simple that I can't in good conscience call it a recipe: toss together lots of fresh arugula, a bit of salt, a generous amount of freshly ground pepper, a healthy drizzle of olive oil and lemon juice to taste.  It is especially good sprinkled with some almesan with nutritional yeast added to it. I crave this salad like I crave chocolate but your love for it will depend on how obsessed you are with arugula. 

Boulangerie Beans and Potatoes

Adapted from Mark Bittman's "How to Cook Everything Vegetarian"

Makes about 4 servings

• 1 15 oz / 425 g can pinto or kidney beans, drained and rinsed
• 1 15 oz / 425 g can canellini or other white beans, drained and rinsed
• 1 lb potatoes (I used a combination of young read and yellow potatoes, but more robust baking potatoes will work fine), sliced into 1/8 inch / 3 mm thick half moons
• 1 cup halved grape or cherry tomatoes
• 1/4 cup of sun dried tomatoes (I used the kind packed in oil), chopped coarsely
• 3 cloves of garlic, minced
• 1 cup vegetable stock (reduce to 3/4 cup if also using wine)
• 3 tablespoons olive oil
• 1 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 1/2 teaspoon dried rosemary or 1/2 tablespoon fresh rosemary
• Optional: About 1/3 cup white wine

1. Preheat the oven to 325 F / 160 C.
2. Drizzle the bottom of a casserole dish with about 1 tablespoon of olive oil. Put the beans, tomatoes, sun dried tomatoes in the bottom of the dish and sprinkle them with 1 teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 teaspoon of thyme. Mix, taste and adjust the seasoning if needed. Note: I used a 7 x 11 inch Pyrex dish but an 8 x 13 inch dish would work too, just don't use anything bigger than that or you won't get a nice layered presentation.
3. Arrange the sliced potatoes in slightly overlapping lines until the tomato and bean mixture is covered.
4. Pour the vegetable stock over the potatoes. If using white white wine, drizzle it evenly over the potatoes.
5. Season the potatoes with the remaining 1/2 teaspoon of salt, 1/2 teaspoon of pepper and 1/2 teaspoon of thyme and drizzle them with remaining 2 tablespoons of olive oil (plus a little extra if you're feeling decadent).
6. Cover the baking dish with aluminum foil and bake undisturbed for 1 hour.
7. Uncover the dish and cook for another 45 minutes. By this time the potatoes should be nice and brown and most of the liquid should have evaporated. Serve immediately.