MAPLE GINGER GLAZED TEMPEH

1 eight-ounce package tempeh
2 tablespoons olive oil
¼ cup maple syrup
3 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 tablespoons orange juice
1/2 tablespoon finely grated ginger
1 teaspoon hot pepper sauce, optional
1/2 teaspoon minced garlic or garlic powder
1 teaspoon herbes de Provence (or any dried herbs on hand)
Salt and pepper, to taste


Make the marinade by whisking together the olive oil, maple syrup, soy sauce, balsamic vinegar, orange juice, ginger, hot sauce (if using), garlic, herbs, salt and pepper in a large bowl. Pour half of the marinade in a small container and set aside for glazing the tempeh later.

Slice the tempeh into ½-inch slices or cut into bite-sized cubes. Add the tempeh to the marinade in the large bowl and toss to coat the tempeh on all sides. Cover with plastic wrap and marinate in the refrigerator 30 minutes to 12 hours.

Heat a generous film of olive oil in a large pan over medium-high heat. Fry the tempeh 2 to 4 minutes per side or until golden brown all over. Drizzle the remainder of the marinade reserved earlier over the tempeh, tossing for a few minutes to glaze the tempeh. Remove from heat. Serve with a salad or veggies.

Serves 4

SPLIT PEA SOUP

2 tablespoons olive oil, plus extra for drizzling

1 medium yellow onion, coarsely chopped

2 garlic cloves

1 to 2 teaspoons hot sauce (optional)

Salt and pepper, to taste

3 bay leaves

1 ½ cups dried green split peas

5 cups vegetable broth

Paprika and cumin, for serving (optional)


In a heavy bottomed pot heat the oil and sauté the onion and garlic until fragrant, 5 minutes. Stir in the hot sauce, if using. Season with salt and pepper.

Add the bay leaves, split peas and vegetable broth. Bring to a boil. Reduce the heat to medium and simmer, partially covered, until the peas are soft, 30 to 35 minutes. Remove from the heat, let cool slightly and discard the bay leaves.

Blend the soup until perfectly pureed and creamy. If it is too thick, add half a cup of water and blend again. Serve it drizzled with a little olive oil and sprinkled with paprika and cumin.

Serves 4

CREAMY BLACK BEAN SOUP

12 oz dried black beans, presoaked for a few hours
4 cups water
1/4 cup olive oil
1 medium red onion, sliced
2 garlic cloves
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dried oregano
Salt, to taste

8 oz. cream cheese
3 tablespoons chopped cilantro


Place all the ingredients except the cream cheese and cilantro in a slow cooker. Stir.

Cover and cook on high for 1 hour. Lower the heat to low and cook for 4 to 5 hours.

Transfer to a blender. Add the cream cheese and cilantro. Puree until velvety.

Let cool slightly, 5 minutes. Serve.

Serves 4 to 6

BLACK BEAN TACOS

3 tablespoons olive oil
1 small onion, minced
2 garlic cloves, minced
1 carrot, very finely diced
1 small red bell pepper, finely diced
1 jalapeño, stemmed, seeded and minced (optional)
2 teaspoons ground cumin
Sea salt and ground pepper, to taste
6 oz. cream cheese
2 cups cooked black beans
Chopped cilantro, for garnish
Whole grain tortillas

 


Heat a large pan over medium heat. Add the olive oil, onion, garlic, carrot, bell pepper and jalapeno. Sauté until the vegetables appear wilted and softer, 5 minutes. Stir in the cumin and cook 1 minute.
 
Add the cream cheese and stir to combine with the other ingredients. Cook for 2 minutes or until soft and well incorporated with the other ingredients.
 
Mix the beans into the cream cheese mixture. Cook over low heat until the beans are heated through, 5 minutes. Sprinkle with chopped cilantro.
 
Heat the tortillas on the stove over an open gas flame until warm and slightly toasted, 1 to 2 minutes. Using tongs, flip the tortillas and toast the other side, 1 to 2 minutes.
 
Assemble the tacos. Enjoy right away.
 
Serves 4

EGYPTIAN RICE & LENTIL PILAF

This Koshari dish is a street food sold in large pots on stands or ambulant carts everywhere in Egypt. It is served in a bowl with a generous serving of spicy tomato sauce. It makes fantastic lunches that will keep hunger away for hours and hours. If you’ve ever had mujaddara, you’ll find this dish very similar.

Koshari reheats well, tasting fresh and bright for many days so feel free to make a large batch of this leftover-friendly food.

 
For the koshari
1 ½ cups green lentils, washed
1 cup long grain rice, washed and drained (I used instant brown)
3 tablespoons unsalted butter
2 ounces vermicelli noodles, broken into 2-inch pieces
1 ¾ cups chicken stock or water
½ teaspoon grated nutmeg
1 ½ teaspoons ground cinnamon
1 ½ teaspoons salt
½ teaspoon ground black pepper
4 tablespoons olive oil
2 white onions, halved and thinly sliced
 
For the tomato sauce
4 tablespoons olive oil
2 garlic cloves, crushed
2 hot chilies, seeded and finely diced
8 ripe tomatoes, chopped
4 tablespoons apple cider vinegar
3 teaspoons salt
2 teaspoons ground cumin
Chopped cilantro leaves

 


 

To make the sauce, heat the olive oil in a saucepan. Add the rest of the ingredient for the sauce except the cilantro. Bring to a boil, reduce the heat and simmer for 20 minutes, until the sauce is thickened. Remove from the heat and stir in the cilantro leaves.

Place the lentils in a large saucepan, cover with lots of water and bring to a boil. Reduce the heat and simmer for 25 minutes, until the lentils are cooked but still firm. Drain and set aside.

Melt the butter in a large saucepan over medium heat. Add the vermicelli and fry them, stirring frequently, until golden brown. Add the rice and stir to coat it with butter. Add the water or stock, nutmeg, cinnamon, salt and pepper. Bring to a boil. Reduce the heat to very low, cover and simmer for 12 minutes. Remove the lid and turn off the heat. Set aside.

Heat the olive oil in a large frying pan. Add the onions and sauté over medium heat for 20 minutes, until dark brown. Transfer onto a paper towel to drain.

Add the lentils to the rice. Add most of the onions, reserving some for garnish. Toss to combine. Plate the kosheri in a bowl and top it with the remaining onions. Serve warm with the spicy tomato sauce.
 
Serves 4
 
Slightly adapted from Ottolenghi.

KENYAN CURRIED BEAN STEW

¾ pound dried red kidney beans
2 cups coconut milk
1 medium red onion, minced
3 garlic cloves, minced
2 small dried red chili peppers
2 teaspoons ground cumin
1 ½ teaspoons yellow curry powder
Sea salt and freshly ground pepper
Cilantro or parsley and chopped tomato, for garnish (optional)


Soak the beans overnight.

Drain the beans and place them in a medium pot with 3 ½ cups water. Cover with a lid and cook the beans over medium heat for 40 minutes. Mix in the coconut milk, minced onion, minced garlic, chili peppers, cumin, curry, salt and pepper. Cover and cook for 15 to 20 minutes. Taste and add more salt and pepper if necessary. serve warm or cold, garnished with cilantro and chopped tomatoes.

Serves 4

Adapted from Saveur magazine.

WHITE BEAN LAYER CAKE

For the cakes

1 1/2 cups cooked/canned cannellini or navy beans, drained
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup agave syrup
8 tablespoons (1 stick) unsalted butter, softened and cooled
1/2 cup sour cream

2 cups millet flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

For the mascarpone filling
(adapted from Giada’s Kitchen)

2 (8-ounce) containers mascarpone cheese, at room temperature
1 cup heavy cream
3 tablespoons agave syrup
1 teaspoon vanilla extract

For Garnish

1/2 cup sliced almonds
4 ounces raspberries

 


 

Preheat the oven to 350 degrees Fahrenheit. Butter and line two 9-inch cake pans with parchment paper.

Place the beans, eggs, vanilla extract, agave syrup, butter and sour cream in a food processor or blender and process to a homogeneous purée. Pour into a large bowl.

Add the miller flour,baking soda and baking powder and beat with an electic mixer until a smooth batter is obtained. Divide the batter between the cake pans. Bake until set, 20 minutes. Let cool and unmold.

To make the filling, put the mascarpone, cream, agave syrup and vanilla extract in a large mixing bowl. Using an electric mixer, whip the cream mixture to soft peaks.

To assemble the cake, put one cake layer on a cake stand. Top with 1-inch layer of the mascarpone filling. Place the second layer of cake on top of the first and frost the entire cake with the remaining filling. Encrust the sides of the cake with almond slices and top it with fresh raspberries. Serve. Refrigerate the leftovers.

 

Serves 12

CHICKPEA BREAKFAST BREAD

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

3 eggs

1/4 cup honey

1 teaspoon vanilla extract

3/4 cup chickpea flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

Pinch of salt

1 banana, mashed

1 cup chopped nuts

1/2 cup chopped dates

1/2 cup raisins

1/2 cup shredded unsweetened coconut

1/2 cup grated carrots*

 


 

Preheat the oven to 350 degrees Fahrenheit. Grease an 8X4 loaf pan and line the bottom with parchment paper.

Using an electric mixer or hand whisk, mix the butter, eggs, honey and vanilla until well combined.

Combine the chickpea flour, baking soda, cinnamon and salt in a separate bowl. Add them to the moist mixture. Mix again until the batter is smooth and homogeneous.

Fold in the banana, nuts, dates, raisins, coconut and carrots.

Pour the batter in the prepared pan. Bake until the cake is set and slightly browned, 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool before unmolding.

*If you want to use store-bought shredded carrots instead of grating them, chop them into small pieces.

Makes 1 loaf.

 

CHANA MASALA

1 small onion, peeled and finely minced
4 tablespoons olive oil
2 garlic cloves, minced
1 inch fresh ginger, peeled and grated
1 Serrano pepper, seeded and minced
1/2 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 ¼ teaspoons garam masala
2 bay leaves
¼ cup tomato sauce or one tablespoon tomato paste
1 (15-ounce) can chickpeas, rinsed and drained
1 ¾ cups water
2/3 cup heavy cream or plain yogurt

 


 

To a medium pot over low-medium heat, add the onions and olive oil and sauté until translucent, 5 to 7 minutes. Stir in the garlic, ginger, Serrano pepper, turmeric, cumin, coriander, garam masala and bay leaves and cook for two minutes until fragrant. Stir in the tomato sauce or paste and cook for another 2 to 3 minutes.

Add the chickpeas and water, cover with a lid and simmer until the liquid is reduced, 20 to 30 minutes. Remove from heat. Stir in the cream (or yogurt). Let sit a few minutes before serving.

 

Serves 4

PIGEON PEA PATTIES

If you like falafels, you will like these patties as well. They are very similar.

1 (15-oz) can pigeon peas, rinsed and drained
1 large garlic clove, peeled
1 small onion, coarsely chopped
10 sprigs parsley
10 springs cilantro
Sea salt and freshly ground pepper
1 tablespoon ground cumin
1/2 tablespoon chili powder
1 tablespoon cornstarch

 


 

Preheat the oven to 350 degrees Fahrenheit. Brush a baking pan with oil or spray it with cooking spray.

Place the pigeon peas, garlic, onion, parsley and cilantro in a food processor and process until reduced to a paste. Transfer to a medium bowl and mix in the salt, pepper, cumin, chili powder and cornstarch until well blended.

Shape the mixture into small balls or patties, the size of a golf ball. Place them in the prepared pan and bake them until lightly browned, 25 minutes. If you wish to brown the top and harden the crust more, broil them on high for 2 to 3 minutes.

Serve them with this Moroccan Yogurt Dip.
Makes 8 small patties.

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