Beans kale casserole

Serves 4 as main course

Ingredients:

1 packet small lima beans soaked overnight and cooked for 2 hours with salt in open flame so it breaks when you press but not a mush
1 bunch kale leaves removed and chopped
6 tomatoes chopped
6 clove garlic chopped
3 tablespoon tomato paste
2 packet or 2 teaspoon red chili flakes
2 tablespoon  oil
1 teaspoon or more chilis in adobo sauce OR hot sauce
1/2 cup grated cheese I used 4 slices of white cheddar broken with hands Or feta
1 tablespoon cornstarch/potato starch
1 teaspoon tuscan or italian seasoning
salt to taste

Heat oil add garlic and reds pepper flakes
When fragrant add tomatoes
saute till it shines
now add tomato paste and tuscan seasoning and salt
Mix well
when smells good add beans with minimal water(if cooked with too much water remove all but 2 cups)
Now take 1/2 cup of liquid from the mixture , mix cornstarch make a slurry. Add it back to the pan and mix well.
Add kale, simmer for 5 mins till kale softens
Now top it with cheese
Cover with foil
Bake at 425 for 30 minutes

Adapted from:

http://www.101cookbooks.com/archives/giant-chipotle-white-beans-recipe.html

Tofu salad

Ingredients (serves 3)

 1 batch of baked tofu
 1 avocado pitted and diced
 Mix of greens or lettuce - I used Spring greens mix
 2 carrots grated
 veggie balls store bought( optional)


Dressing:
1 tablespoon grated ginger
2 tablespoon oil
1 tablespoon rice wine vinegar
1 tablespoon soy sauce

Method:
In a blender pulse dressing ingredients

Toss greens and carrots with 1/2 of dressing
Lay tofu and veggie balls(if using) over greens
Layer avocado over the tofu
Drizzle remaining dressing over top and enjoy

Easy Baked tofu

For sauce mixture, mix the following in oven proof bowl

2 table spoon sesame oil
2 tablespoon GF soy sauce or ponzu
1 tablespoon ketchup
1 tablespoon sriracha or some hot sauce


Drain and chop tofu into small cubes
1 pack of super firm or extra firm tofu ( i used sprouted firm tofu from trader joes)


Add tofu to sauce mixture , mix well

Bake at 400 degree for 30 - 40 minutes , mixing once or twice in between.

Broccoli and moong noodles in broth

Ingredients

3 cups vegetable broth ( I used 1 cube 1 cube of  vegetable-bouillon and 3 cups water)
1 small can I used arroyo coconut milk

1 teaspoon curry powder
few shakes of  crushed red pepper
1 tablespoon grated galangal
1 table spoon grated ginger
2 small heads of broccoli flowers trimmed
salt to taste
1 table spoon ponzu or soy sauce
1 small packet of wide moong bean thread

Method:

Heat vegetable broth add grated galangal and bring to boil
Add 1/2 can of coconut milk and red pepper flakes
Now add broccoli florets noodles, salt, soy sauce , close with lid and cook on high flame for 4 minutes
Now add curry powder, remaining coconut milk, ginger. Mix well

Server noodles with broth.

Note: Galangal is white ginger available in chinese or thai grocery stores. If you cannot get it use double the ginger.

Carrot Ginger soup

Ingredients
4 carrots peeled and cut into chunks
1 big onion diced
2-3 tablespoon ginger grated
2 tablespoon butter
salt- pepper to taste
3 glasses water
1 can evaporated milk

Method:
Heat butter when melted add ginger and onion
saute till it shines
add carrot
salt and pepper
Add water
Pressure cook 3 whistles
or close and cook till carrot softens
Now add evaporated milk and blend it with hand blender

To make it vegan use rice milk or almond milk

Spicy Red Bell Pepper soup

3 red bell pepper

2 zucchini diced
1 jalapeno
1 yellow onion diced
1/2 cup frozen or fresh corn

1/2 cup evaporated milk
1/2 chipotle in adobo

handful cilantro

1/2 spoon red chili powder

1 spoon cornstarch
Salt to taste

1 cube of  vegetable-bouillon
3 cups water


1 table spoon butter.


Steps:

In a dutch oven
heat butter
Add onions and jalapeno
When they soften add red bell pepper and zucchini, cilantro, corn
saute add water, bouillon  and boil

Say after 5 mins add salt, chipotle

boil 5 more mins

add evaporated milk
slurry of cornstarch , chili powder
Grind using hand blender. Server hot.

Can be made vegan by using non-diary milk and oil instead of butter