(Wish this happened this morning, but a couple of months ago…) I was awoken with “Eat this. Now,” as my S.S. plopped on the pillow a plate with his favorite childhood sandwich: bacon and peanut butter on whole wheat toast. He added sliced bananas because “the peanut butter isn’t sweet enough”. If only every morning could be this sweet.
Perfect as is, but I also think this would also be great without banana and with candied bacon.
So now that we’ve made homemade vegan refried beans, it’s time to eat.
The first two times I made this healthy condiment, I slathered it between tortillas with shredded cheese and made quesadillas. The first time I even topped it with a fried egg and fresh picked cilantro. These are excellent vegetarian entrees that leave you full but not, ya know, fuuuuuuull.
The third and most recent time I made the refried black beans, it was for a vegan breakfast. Toast a whole wheat English muffin (or any kind of whole grain bread–there are more wholesome options available, but I was in the mood for the nooks ‘n’ crannies) and top with a healthy smear of refried beans. Garnish with a few slices of avocado and a sprinkle of salt (flaked sea salt is ideal, but I used kosher because it was all I had on hand).
1 bunch thin asparagus, ends trimmed
1 tsp olive oil
kosher salt and black pepper
1 batch quick tomato chive jam
4 hardboiled eggs, quartered
Feta cheese, optional, for garnish
1. Preheat oven to 400 degrees F.
2. Toss asparagus with 1 tsp olive oil, salt and black pepper and arrange on a baking sheet.
3. Roast for about 15 minutes, or until cooked through.
4. Remove asparagus from the oven; plate and top with the tomato chive jam.
5. Scatter eggs and feta, optional, over the asparagus and tomatoes.
Serves 2 as a main dish, or 4-6 as a side or appetizer. Can be enjoyed hot or at room temperature.
Or, with feta:
This recipe was an attempt to elevate a previous, thrown together spaghetti frittata that I made with a bunch of leftovers. THAT recipe (which I will try to remember and post) was delicious. This one was an okay try, but it’s not there yet. (I kept the original ratios to adapt during my next attempt.)
Would be great on its own (once, ya know, it actually tastes good), but better with a simply dressed salad.
Too dry, bland. Needs: less pasta! more spinach! more salt! higher-fat ricotta! and perhaps a touch of cream??
1/2 pound orzo (broken spaghetti or angel hair works well, too)
Kosher salt
3 tsp olive oil
3 garlic cloves, minced
Black pepper
8 oz fresh spinach
6 large eggs
Zest of 1 lemon
12 oz part-skim ricotta
1. Preheat the oven to 375 degrees.
2. Cook the orzo in salted boiling water until al dente, about 8-10 minutes. Drain, combine with 1 tsp olive oil and cool to room temperature.
3. While the pasta is cooking, heat the remaining 2 tsp of the olive oil in a non-stick pan. Add the garlic to the pan and cook for 1 minute, stirring frequently.
4. Add the spinach to the pan, one handful at a time. Season with salt and black pepper and cook until wilted. Remove and cool to room temperature.
5. Beat the eggs and season with salt and black pepper. Stir in the lemon zest.
6. To the eggs, add the cooked orzo and spinach and stir.
7. Dollop the ricotta into the egg mixture and stir, leaving large bits of ricotta intact.
8. Pour the mixture into the non-stick pan and cook over medium-high heat for 5 minutes.
9. Place the pan in the oven and cook for 35-40 minutes, or until light brown on top and cooked through.
Yup. That’s right. This recipe was inspired by David Kinch’s Eggplant Dirty Rice, as featured in Food & Wine, and adapted to shine as a main dish that does not need meat to stand out. This gumbo is mildly spicy that can be adapted to your taste.
2 Tbsp vegetable oil, plus 1 tsp
2 Tbsp extra-virgin olive oil, plus 1 tsp
1 medium onion, medium dice
1 green bell pepper, medium dice
4 stalks celery, medium dice
Kosher salt and black pepper
4 large cloves garlic, minced
1 medium eggplant (about 1 pound), medium dice
1 Tbsp paprika
1 tsp cumin
1 tsp chili powder
1/4 tsp cayenne pepper, or more to taste
2 Tbsp tomato paste
3 Tbsp soy sauce
1 cup brown rice
Chives or scallions, finely sliced, for garnish
Hot sauce, optional, for passing
1. Heat 2 Tbsp of each of the oils over medium-high heat in a heavy bottomed pot.
2. Once the oil is shimmering, add the onion, bell pepper and celery. Season with salt and pepper and cook, stirring often, until the vegetables begin to soften, about 5-7 minutes.
3. Add the garlic to the pan. Stir and cook for about 1 minute, or until fragrant.
4. Add the eggplant and season with salta and pepper. Cook, stirring often, until soft, about 8 minutes. Add the remaining 1 tsp each of the oils.
5. Stir in the paprika, cumin, chili powder, cayenne pepper and tomato paste and cook for 2-3 minutes.
6. Deglaze the pot with soy sauce.
7. Add brown rice to the pot, stirring until all grains are coated.
8. Add 4 cups of water and lower the heat to a simmer. Cook, stirring occasionally, until the rice is cooked, about 40-45 minutes.
9. Serve in bowls and garnish with fresh chives.
eating in your underwear 