Main Course Recipes
Ribollita, a thick Tuscan stew made with dark greens, lots of beans, vegetables, olive oil, and thickened with day-old bread. One of my favorites.
A big pot of red posole made on a stormy day. A brick-red brothy sauce surrounds the posole, and individual bowls are topped with thin wisps of pan-fried tortillas, a pinch of toasted Mexican oregano, and a bit of crumbled feta.
Inspired by Mona Talbott's recipe in the new Coco cookbook, a pounded walnut pesto with marjoram and parsley, tossed with farro pasta and Pecorino cheese.
This is simply heirloom beans and roasted broccoli with shallots and pan-fried seitan. Something I threw together one night after getting home from the airport. It's filling and hearty, and quick to make - particularly if you have cooked beans stashed in the freezer...but canned beans will work too.
A vibrant tempeh curry recipe loosely inspired by a recipe from Lora Zarubin's cookbook, I am Almost Always Hungry.
A single-pot lentil soup with brown rice. Made by browning some onions, adding the rest of the ingredients, and simmering until the whole lot until its done.
A nice platter of greens and brown rice doused in a spicy-salty-sweet pineapple dressing flecked with seitan. It's good hot or at room temperature.
This is another favorite - I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Toss the broccoli with some quinoa, sliced avocado and a drizzle of feisty chile pepper oil, and you've got a nice meal on your hands.
A peppery arugula pesto tossed with a bowl of plump, chewy wheat berries. The bite of the arugula is tamed by the creaminess of the pine nuts in the pesto, and the saltiness of the grated Parmesan and chopped Kalamata olive offsets the wheat berries nicely.
For the sun-dried tomato lovers out there. Goat-cheese raviolis tossed in a sun-dried tomato red pesto sauce, served over baby spinach.