Are you one of the many that makes New Year's resolutions? Do you keep them? One of the most common resolutions people make is to eat healthier, or to cut back on meat. If you are one of those people, these recipes should help. All 4 of these recipes are completely vegetarian (and most can easily be made vegan). But I promise, your family won't miss the meat! You may think that getting fresh veggies in January may be difficult. If you scroll to the bottom of this newsletter, you will see my hydroponic Gardyn where I got a good portion of my produce. Let me know what you think!

Tofu Lettuce Wraps

Serves 4

Ingredients:

1, 12-oz package firm tofu, drained

5 tablespoons rice vinegar

1/4 cup soy sauce

1 1/2 teaspoon sesame oil

1 1/2 teaspoon coconut or palm sugar

1 tablespoon neutral oil (such as canola, vegetable, or avocado)

1 shallot, finely diced

3 cloves garlic, minced

2-3 Thai chiles, thinly sliced, plus additional for garnish if desired

2 tablespoons minced Thai basil, plus additional for garnish

1 tablespoon minced fresh mint, plus additional for garnish

2 tablespoons minced cilantro, plus additional for garnish

Butterhead or other soft lettuce leaves, for cups

Puffed rice noodles or chopped peanuts, for garnish

Procedure:

Place tofu on a sheet tray or in a baking dish. Set another tray or dish on top and place heavy cans (or other items) on top to “press” tofu. Let press for 15-20 minutes, draining off any liquid that comes out of the tofu. (If you plan to do this often, there is an actual device called a tofu press that will become invaluable to you). 

In a small bowl, mix vinegar, soy, sesame, and sugar. Mix until sugar dissolves. Set aside.

Set wok or large skillet over medium-high heat. When pan is very hot, add oil. When oil is hot, add shallot, garlic, and chiles. Cook until very fragrant, 30-60 seconds. Add pressed tofu. Cook, breaking up with a spatula, until warmed through and broken into very fine pieces.

Add reserved liquid. Cook, stirring frequently, until most of the liquid is absorbed by the tofu. Remove from heat. Stir in herbs. Adjust seasoning as needed with additional soy, vinegar, or sugar.

To serve, place a small amount of mixture on a lettuce leaf. Top with additional herbs and chiles if desired. Top with puffed rice noodles or peanuts. Serve immediately.

Stuffed Spaghetti Squash

Serves 4

Ingredients:

1 large spaghetti squash

Olive oil, for drizzling

1 tablespoon neutral oil (such as canola, vegetable, or avocado)

1 1/4 cup sliced leeks (see the best way to cut and wash a leek here)

3 cups chopped wild mushrooms (such as maitake, shiitake, cremini, etc.) 

2 cups thinly sliced lacinato kale (or any kale you prefer)

1 large garlic clove, minced

1 teaspoon minced fresh rosemary (or 1/2 teaspoon dried and crumbled)

1 teaspoon minced fresh oregano (or 1/2 teaspoon dry)

1/4 cup dry white wine

1 cup heavy whipping cream

1 teaspoon Dijon mustard (I prefer Maille)

1 cup shredded mozzarella

Kosher salt and freshly ground black pepper, to taste

Procedure:

Preheat oven to 375 degrees F. Cut spaghetti squash in half and remove seeds. Drizzle insides of squash with a little olive oil, and season with salt and pepper. Place squash, cut side down, on a sheet tray lined with parchment or a silicone baking mat. Place squash in the oven and cook until a paring knife can easily pierce the skin of the squash, approximately 45 minutes-1 hour. Alternatively, place squash in an electric pressure cooker with 1/4" of water and cook on high pressure for 7-10 minutes, or until tender. Remove and set aside. Turn oven to a high broiler setting.

While squash is cooking, set a large skillet over medium heat. Add oil. When oil is hot, add leeks. Cook, stirring occasionally, until softened, about 2-3 minutes. Add mushrooms and season with salt. Cook until water is released, about 5-6 minutes. Add kale and cook until wilted, an additional 2-3 minutes. Add garlic and herbs and cook until fragrant, 30-60 seconds. Deglaze pan with white wine.

When alcohol smell has cooked off from wine, add cream and season with salt and pepper. Cook until cream has slightly thickened, about 1-2 minutes. Remove from heat and stir in Dijon. Adjust seasoning with salt and pepper.

Turn squash cut side up on the tray. Divide mushroom mixture between two halves. Top with cheese. Place squash under broiler and cook until cheese is melted and slightly browned on top, about 3-5 minutes. Remove from oven and cut each squash in half. Serve one quarter squash to each person.

Black Bean Taco Loaded Sweet Potatoes

Serves 4:

Ingredients:

2 large or 4 small sweet potatoes

1 tablespoon neutral oil (such as canola, vegetable, or avocado)

1/2 red onion, finely diced (see a trick how to do this here)

1 cup finely diced red or green bell pepper

3 large garlic cloves, minced

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/2 teaspoon chipotle chile powder, or to taste

1, 15-ounce can black beans, drained and rinsed

1/2 cup frozen corn, thawed

Kosher salt and freshly ground black pepper, to taste

Thinly sliced radishes, for garnish

Diced tomatoes, for garnish

Sour cream, for garnish

Procedure:

Preheat oven to 375 degrees F. Prick sweet potatoes all over and place on a parchment or silicone baking mat-lined sheet tray and place in oven. Bake until tender, approximately 45 minutes. Alternatively, cook in microwave oven until tender. Remove from oven. If using very large potatoes, cut in half lengthwise. If using small potatoes, slit open the tops of the potatoes.

Set a medium skillet over medium heat. When hot, add oil. When oil is hot, add onion and bell pepper. Cook, stirring occasionally, until onion is translucent. Add garlic and spices and cook until fragrant, 30-60 seconds. Add beans and corn. Continue cooking, stirring frequently, until heated through, approximately 2 minutes. Remove from heat.

Place cut potato on a plate. Top with bean mixture. Add radishes, tomatoes, and sour cream. Serve immediately.

Vegetable Tagine

Serves 4

Ingredients:

1 tablespoon neutral oil (such as canola, vegetable, or avocado)

1 1/2 cups cauliflower florets

1 cup sliced bell pepper

1 cup sliced carrots

1/2 red onion, sliced

2 garlic cloves, thinly sliced

1 teaspoon garam masala

1/2 teaspoon smoked paprika (this is the only one I use)

1, 15-ounce can garbanzos, drained and rinsed

1 can diced tomatoes

1/2 cup water

1 tablespoon pomegranate molasses

Kosher salt and freshly ground black pepper, to taste

Procedure:

Heat Dutch oven, tagine, or other heavy-bottomed lidded pot over medium heat. Add oil. When hot, add cauliflower, bell pepper, carrots, and onion. Cook, stirring occasionally, until onion is translucent. Add garlic, garam masala, and paprika and continue to cook until fragrant, about 1 minute.

Add garbanzos, tomatoes, water, and pomegranate molasses. Season lightly with salt and pepper. Bring to a boil. Reduce to a simmer and cover. Cook until vegetables are desired doneness and flavors have melded, 15-20 minutes. Adjust seasoning with salt and pepper. Serve with warm flatbread (such as pita or naan) or couscous.

Fresh produce year-round!

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