1/4 c. parmesan cheese, grated, reserve some for serving
Good olive oil, for drizzling
Black pepper, to taste
Directions:
Butternut Squash: Preheat oven to 400F. Peel, seed, and dice squash. Add to a baking sheet and toss with olive oil, salt, pepper, and red pepper flakes and roast for 25 minutes, or until blistered and golden. Option: use asparagus.
Risotto: Heat 1 TBSP butter and oil in a large saute pan. Add the onion and saute until soft. Do not brown.
Add the rice and saute until will coated with the fat.
Using a ladle, add one ladle of stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.
Add another ladle of stock and repeat the process until all the stock is used and the risotto is a cream consistency, about 30 minutes.
Remove from the heat and stir in the remaining 1 TBSP of butter and Parmesan cheese. Taste and adjust seasoning. Serve topped olive oil, black pepper, Parmesan cheese, and butternut squash.
7-8 oz. Korean glass noodles – sweet potato starch noodles
2 eggs
2 TBSP avocado oil
6 large shitake mushrooms, sliced 1/3 inch thick, optional
1 yellow onion, sliced 1/3 inch thick
1 large red bell pepper, julienned ¼ inch thick
½ large carrot, julienned 1/8 inch thick
3 garlic cloves, minced
3 c. baby spinach, packed
2 green onions, chopped on angle for garnish
2 tsp. toasted white sesame seeds, for garnish
Can also add in any cooked protein
Directions:
These japchae noodles come together quickly so prep all your ingredients ahead of time.
Sauce: Mix all the sauce ingredients together in small bowl until the sugar dissolves. Set it aside.
Cook Noodles: Cook the Korean glass noodles according to the directions. Be sure not to over cook them as they can get soggy. Drain the water and add the hot noodles to a large bowl.
Sauce the Noodles: Add the sauce to noodles and toss to combine. Let sit on the counter for the noodles to absorb the flavors of the sauce. Any excess sauce will be absorbed by the noodles.
Stir Fry: Heat a skillet over medium heat and scramble the eggs and then set the eggs aside.
In the skillet add the mushrooms (if using) and the onions. Stir fry them for 2 minutes.
Next, add the red bell peppers, carrots, and minced garlic to the pan. Stir fry for 1 – 2 more minutes. Be careful not to overcook the vegetables, they should still be crunchy.
Add the spinach and toss everything together until the spinach starts to wilt. Add a pinch of salt to season the vegetables and remove it from the heat.
Add the stir fried vegetables and egg to the seasoned glass noodles. Toss everything to combine and garnish with sesame seeds and chopped scallions.
Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
Place the eggplant, olive oil (use as much as needed to lightly coat the eggplant), 1 tsp. salt, and black pepper on the prepared sheet pan. Roast for 10 minutes, then remove eggplant and flip the eggplant, then return to the oven for 10 more minutes. After 20 total minutes of the eggplant roasting, add the onions, garlic, crushed red pepper to the baking sheet and drizzle them with olive oil and return to the oven until the eggplant is golden brown and caramelized, 15 more minutes.
Meanwhile, bring a large pot of heavily salted water to a boil and cook pasta until barely al dente. Reserve 1 ½ c. pasta cooking water, then drain and rinse pasta under cold water.
Grease your 9×13 baking dish and transfer the pasta to the baking dish. Add 1/2 the marinara and stir as much reserved pasta cooking water as needed until the sauce is glossy.
When the eggplant is done cooking, transfer it on top of the pasta. Fold in the Parmesan cheese, 1 c. mozzarella. Add the remaining marinara sauce and combine. Top with remaining 1 c. mozzarella.
Lower the oven temperature to 375°F and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with torn fresh basil to serve.
Serve with basil or Thai basil, chopped and sesame seeds
Directions:
Prep Tofu: Drain/press tofu between towels for at least 30 minutes, and then cube the tofu. Add cubed tofu to a bowl, then add 1 heaping TBSP of cornstarch, 1 TBSP olive oil, and salt to taste. Toss to combine.
Rice Noodles: Prepare rice noodles according to package, except undercook the noodles because they will finish cooking in the sauce. Drain and set aside.
Prep Sauce: In a bowl, combine soy sauce through chili flakes. Set aside.
Chop Veggies: In a bowl, add the shallot, bell peppers, and green onions. Set aside. Chop the garlic and leave on cutting board until ready to use.
Cook Tofu: Heat a large skillet over medium-high heat. Add a little olive oil, and when oil is hot, add the tofu to the pan. Try to keep the tofu from touching each other, but leave the tofu otherwise undisturbed for 3 minutes, or until golden, then flip the tofu. Continue cooking, minimally moving the tofu, until the tofu is crispy. Remove from pan to a paper towel lined plate.
Cook Veggies and Sauce: In the same skillet you cooked the tofu, add the green beans/asparagus, and cook until charred and beginning to get slightly tender. Place the lid on the skillet if necessary. Once the beans/asparagus are beginning to get tender, add the butter through green onions and saute for 2 minutes, then add the garlic, and saute for 30 seconds – 1 minute. Add 3/4 of the sauce mixture, and once the sauce comes to a simmer, add the undercooked rice noodles, and toss to combine. With the remaining sauce, add 1 TBSP cornstarch, and whisk to combine. Add the cornstarch slurry to the pan and toss to combine. Continue cooking until sauce has thickened and rice noodles are al dente.
Plate: Scoop the noodle mixture into a bowl, top with the tofu, and garnish with basil and sesame seeds.
Recipe adaped from Dr. Vegan at Vegeanrecipe_ideas.
Ingredients:
14 oz. can chickpeas, drained and rinsed
1/2 c. parsley, chopped
1/4 c. cilantro, chopped
1 TBSP flour
1 tsp. cumin
1 tsp. coriander
1 tsp. cinnamon
1/2 tsp. red pepper flakes
3/4 tsp. salt
Olive oil
Tortillas
Serve with pickles, tomatoes, onion, and/or parsley and garlic mayonnaise sauce: mayonnaise and garlic to taste
Directions:
Falafel Mixture: In a food processor, add the chickpeas through salt, and pulse to combine. Mixture will be quite crumbly. While pulsing, add enough olive oil so that the mixture comes together and doesn’t crumble. Add mixture to a bowl and refrigerate for 30 minutes to firm up.
Prepare Falafel Smash Wrap: Take a tortilla and press a thin layer of the mixture firmly onto the entire surface of the tortilla. If mixture is dry, crumbly, or won’t stick to the tortilla, mix in some more olive oil. I was able to get 3 smash wraps on 8 inch tortillas.
Cook Falafel Smash Wrap: Heat a skillet over medium high heat; then add olive oil to the skillet. Once olive oil is hot, add the smash wrap falafel mixture side down and cook for 5-7 minutes, until mixture is crisp and browned. Carefully, with 2 spatulas flip the tortilla over to heat the tortilla for 30 seconds, and then remove from skillet.
Assemble: Take a falafel smash wrap and spread desired amount of garlic mayonnaise sauce, and then add pickles, tomatoes, onion, and/or parsley, and then roll up and slice.
Recipe from Chef Patrick Lane at Honeycomb Kitchen.
Dough Ingredients:
60 g. frozen spinach
365 g. ricotta
2 eggs
3 egg yolks
50 g. Parmesan cheese
10 g. salt
310 g. 00 flour, plus more for dusting
Semolina flour as needed for dusting
Dough Directions:
Thaw spinach in advance, and squeeze out excess liquid.
In a food processor add the spinach and ricotta and pulse until smooth and well incorporated. In a bowl, and the spinach ricotta mixture, and whisk in the eggs, parmesan cheese, salt, and about 1/3 of the flour.
Place the remaining flour on your work surface in a mound, create a crater in the center and add the ricotta mixture. Use a bench scraper to cut the flour and ricotta mixture together until it’s a shaggy dough pile.
Knead the dough for about 5 minutes, until smooth. If it’s too sticky, dust it with a little bit more flour as needed.
Heavily sprinkle your work surface with semolina and put the dough ball in the middle. Sprinkle the top of the dough ball with semolina and cover with a clean towel. Let rest for at least 30 minutes, or up to 4 hours.
Using a cutting board or tray, gently flatten the dough until it’s approximately half an inch thick.
One piece at a time, cut the dough into half inch wide strips and gently roll a few times until the strip is rounded and like a snake. Use more semolina if the snake strip is sticking to your work surface.
Dust the top of the snake with semolina and cut into half inch long pieces. Sprinkle the gnocchi with more semolina and lay on a parchment lined tray until ready to cook.
Spinach Ricotta Gnocchi with Gorgonzola Ingredients:
Spinach ricotta gnocchi
3 oz. gorgonzola dolce
2 TBSP unsalted butter, sliced into a few pieces
Roasted red peppers, sliced
Summer baby squash, thinly sliced
Any preferred vegetables, raw or roasted
12 basil leaves, sliced for garnish
Dill, chopped for garnish
Parsley, chopped for garnish
Olive oil for garnish
Squeezed lemon for garnish
Spinach Ricotta Gnocchi with Gorgonzola Directions:
Bring a large pot of water to a boil and then add salt.
Herbs and Veggies: Pick herbs off stems, and chop as desired. Using a mandolin (or shave), thinly slice veggies, like summer baby squash. In a skillet or the oven, roast red pepper until charred, and slice.
Cook Gnocchi: Place gnocchi in the boiling salted water and cook until they float. Once they float, cook for 1 minute. Test to make sure center isn’t doughy. Repeat until all gnocchi are cooked.
Gorgonzola Sauce: In a large mixing bowl, crumble gorgonzola and add the butter. When the gnocchi is finished cooking, remove the gnocchi with a slotted spoon/spider and place on top of the gorgonzola and butter. Gently toss to coat with the melted gorgonzola and butter. Repeat until all gnocchi are added to the bowl, adding a few splashes of gnocchi cooking water as you go.
Plate: Individually plate the gnocchi, garnish with herbs and shaved and/or roasted vegetables; then drizzle with olive oil and a squeeze of lemon juice.
Recipe from Chef Patrick Lane at Honeycomb Kitchen.
Ingredients:
1 tsp. lemon zest
2 tsp. lemon juice
Pinch of salt
1 garlic clove, minced and smashed
2 TBSP olive oil
1/4 c. grated parmesan cheese, microplaned
5-6 oz. arugula
2-3 radishes (or other veggies), sliced
Parmesan cheese cheese, microplaned to serve
Fresh cracked pepper
Fresh basil (or any herbs), chopped to serve
Directions:
In a large salad serving bowl, add the lemon zest, lemon juice, salt, and garlic and let sit for a few minutes. Then stir in the olive oil and parmesan cheese. Add the arugula and radishes (or any other veggies you like), and toss thoroughly to dress the greens.
Top with more parmesan, fresh cracked pepper, and herbs.
Recipe from Abbey Cochran at Honeycomb Kitchen Shop.
Ingredients:
1 bulb of garlic, roasted until soft
Olive oil
1 can chickpeas, rinsed and drained
1/2 tsp. baking soda
2 lemons, juiced
1/2 – 1 tsp. salt
1/2 c. tahini
2-4 TBSP ice water
1/2 tsp. ground cumin
1 TBSP olive oil + more for garnish
1 TBSP za’atar for garnish
Serve with carrots, sweet peppers, cucumbers, etc.
Directions:
Roasted Garlic: Preheat oven to 330F. Cut the top portion of the garlic, exposing the tops of the cloves. Place garlic on a piece of foil large enough to fold up; then drizzle the garlic with olive oil and completely cover the garlic with the foil by folding the foil up onto itself. Roast for 30–40 minutes, or until soft. Set aside.
Chickpeas: Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
Meanwhile in a food processor, combine the lemon juice, roasted garlic, and salt. Process until everything is smooth and incorporated. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary. While running the food processor, drizzle in 2 TBSP of ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. If the tahini was really thick to begin with, an additional 2 TBSP of ice water may be needed. Then add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the TBSP if necessary to achieve a super creamy texture. Taste and adjust seasoning as necessary.
Serve: Add the hummus to a serving bowl or plate, and use a spoon to create nice swooshes on top. Sprinkle with the za’atar and drizzle with olive oil.
Tofu: Wrap tofu in towels with a weight on top for 30 minutes to remove the water. After 30 minutes, break a chunk off the tofu and squeeze any remaining liquid out; then in a bowl crumble the tofu. Add the ginger, 3/4 of the green onions, cornstarch, soy sauce, sesame oil, and salt and pepper, to taste and mix to combine.
Heat a skillet over medium heat; when hot, add oil to pan and let oil heat up; then add the tofu mixture and smash the tofu with the back of your spoon/spatula. Cook until the texture can easily form a “meatball” like ball. Set aside to cool. Once the tofu mixture cools, add the egg and mix to combine.
Prepare Wontons: On a platter or plate, sprinkle some cornstarch to prevent sticking. Have a small bowl with water on the ready.
If using a round wonton wrapper, put a small amount of the tofu mixture in the center (about 1 tsp., depending on the size of the wrapper). Dip your finger in the water and dab around the edge of the wonton wrapper. Fold in half and press the edge tightly to seal (a half moon shape); then bring the right and left sides of the half moon together, dab the edges with water and seal the edges together. Place on platter.
If using a square wonton wrapper, put a small amount of the tofu mixture in the center (about 1 tsp., depending on the size of the wrapper). Dip your finger in the water and dab around the edge of the wonton wrapper. Fold one point to the opposite point making a triangle; then bring the right and left sides of the triangle together, dab the edges with water and seal the edges together. Place on platter.
Cook Wontons: Bring a pot of water to a boil. Add in some wontons (don’t over crowd) and let boil. Once wontons float, cook for 2-3 minutes. Remove wontons and place on a plate lined with parchment paper to prevent sticking. Repeat.
Prepare Soup: Meanwhile in another pot, bring broth to a boil, and add baby bok choy, and simmer until hot.
Wonton Soup: In an individual bowl, add wontons, ladle in soup broth and bok choy, top with green onions, and chili crunch.
1/4 – 1/2 tsp. crushed red pepper flakes, to taste
1 (15-oz.) can chickpeas, rinsed and drained
3 c. vegetable broth
1 c. uncooked orzo pasta
1/2 c. drained sun-dried tomatoes, roughly chopped
2 tsp. Italian seasoning
3/4 c. evaporated milk or heavy cream, plus more if desired
6 oz. fresh baby spinach
3/4 c. freshly grated Parmesan cheese, plus more if desired
1/4 c. fresh basil leaves, chopped
Salt and black pepper
Directions:
Sauté the aromatics. Heat oil in a large sauté pan over medium-high heat. Add the shallot, garlic and crushed red pepper flakes and sauté for 3 minutes, stirring frequently.
Simmer. Add the chickpeas, vegetable broth, orzo, sun-dried tomatoes, Italian seasoning and stir to combine. Continue cooking until the mixture reaches a simmer, stirring frequently. Reduce heat to medium-low, or whatever temperature is needed to maintain a low simmer. Then continue simmering, stirring frequently, until the orzo is just shy of al dente.
Add the remaining ingredients. Add evaporated milk or heavy cream and spinach and stir to combine until the spinach is wilted; then add the Parmesan cheese and stir to combine. Continue cooking until the orzo is al dente.
Season. Taste and season with additional salt and pepper if needed.
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