Israeli couscous stuffed peppers

I've been searching for a flavorful stuffed pepper recipe for a while - one that avoids bland, mushy fillings.  This is it - the israeli couscous adds texture, while the fennel adds a unique spicing.  Adapted from Smitten Kitchen.

Ingredients

2/3 c Israeli couscous
6 large bell peppers, mixed colors
1/2 onion, diced
1 zucchini, quartered lengthwise then sliced thinly
1/2 t fennel seeds
1/2 t dried oregano
1/2 t salt
1 c cherry tomatoes, cut in half
1/2 15 oz can chickpeas, drained
1 c feta, crumbled
3 T tomato puree/paste
1/3 c pine nuts, toasted
olive oil for cooking
optional: 1/4 c black olives, quartered

Instructions

1) Preheat oven to 350F/180C, and coat a small baking dish with cooking spray.
2) Bring a small pot of water to a boil, add a dash of olive oil and salt, and cook Israeli couscous for approximately 8 minutes, or according to instructions on packaging.  When al dente, drain and set aside.
3) Bring a large pot of water to a boil, and prepare peppers: cut stems and top 1/2" of red peppers, clean inside by scooping out seed and membranes.
4) Boil trimmed peppers for 5 minutes, then drain and set to dry upside down.
5) Heat a splash of oil in a non-stick skillet over medium high heat, add onions, and cook until translucent, about 5 minutes.
6) Add zucchini, fennel seeds, oregano, and salt, and cook for about 5 minutes, until vegetables are softened.
7) Remove from heat, and stir in tomatoes, chickpeas, tomato paste, feta, pine nuts, and olives (if using) - then add the couscous, and mix gently to combine.
8) Place peppers upright in baking dish (if they fall over, crumble up foil to keep them in place), and ladle couscous mixture into peppers.
9) Bake 15-20 minutes, or until peppers look heated through and slightly browned on top.

Quinoa with broccoli pesto

This is a hearty quinoa dish for broccoli lovers, and makes for a nice almondy-twist on pesto.  Adapted from 101 Cookbooks.

Ingredients

1 c quinoa
5 c raw broccoli, cut into small florets and stems
2 medium garlic cloves
2/3 c slivered almonds, toasted
1/3 c grated Parmesan
2 big pinches salt
2 T fresh lemon juice
2 T olive oil
3 T heavy cream
1/2 zucchini, cut lengthwise and into 1/4" half moons
2 green onions, sliced thinly
handful slivered basil
1 avocado, sliced thinly
1/2 c feta, crumbled

Instructions

1) Heat quinoa and 2 c water in a medium saucepan until boiling - reduce and simmer until water is absorbed and quinoa is fluffled up, about 15 minutes or according to package instructions.  Drain any extra water and set aside.
2) Blanch zucchini and broccoli by bringing a small pot of water to a simmer - add a big pinch of salt, stir in veggies.  Cover and cook for 2 minutes, just long enough to take the raw edge off.
3) Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
4) Make broccoli pesto puree by combining 2 c cooked broccoli, garlic, 1/2 cup almonds, Parmesan, salt, lemon juice, oil, and cream in a food processor
5) Toss cooked broccoli and zucchini, remaining almonds, green onions, and basil with quinoa.  Serve sprinkled with avocado and feta, and with dollops of pesto.

Cheesecake brownies

This is a heavenly chocolate recipe - dense, rich brownies paired with a not-as-sweet, creamy cream cheese mix.  The chocolate and the cream cheese balance each other out - that's the key.  Adapted from a Cooks Illustrated recipe, per this website.  Note: I can't get unsweetened baking chocolate in the UK, so I've substitute cocoa powder and butter, per the conversion on this website, it worked just fine.

Ingredients

For the brownie batter

2/3 c flour
1/4 t salt
1/2 t baking powder
120 g bittersweet chocolate (I used 85% cocoa chocolate)
35 g cocoa powder
125 g lightly salted buter
1 c sugar
2 t vanilla extract
3 large eggs

For the cheesecake batter

450g cream cheese (at room temperature)
1 egg yolk
1/4 c sugar
1 t vanilla extract

Instructions

1) Preheat oven to 165C/325F.  Coat the bottom of an 8" square baking pan with baking spray, lay down an 8x16" piece of foil to coat the bottom and sides (folding over the sides for handles), and coat the inside of the foil with baking spray.
2) Whisk cocoa powder, flour, salt, and baking powder in a small bowl and set aside.
3) Combine bittersweet chocolate and butter together in a microwave-safe bowl, and melt gently until silky smooth.
4) Whisk in 1 c sugar, 2 t vanilla, and eggs (one at a time).
5) Whisk in dry ingredients, mixing until just incorporated - do not overmix.
6) In another bowl, mix cream cheese, 1/4 c sugar, 1 t vanilla, and egg yolk.
7) Pour half of brownie batter into prepared pan, then drop half the cream cheese mixture throughout the batter in spoonfulls, distributing evenly. Swirl cream cheese mixture through batter with a a table knife or spoon.
8) Pour remaining half of brownie batter into pan, drop remaining cream cheese filling throughout, and swirl, creating a marbled effect.
9) Bake in oven for 50-60 minutes, until brownies have puffed slightly, and a knife inserted into the middle comes out with moist crumbs (or a tiny amount of batter).  The center should feel not quite firm - it's better to have them come out undercooked than overcooked.  Cool 5 minutes before eating.

Vegetarian Moussaka

This is a beautiful recipe - it combines a rich tomato-chickpea-lentil stew with a creamy bechamel sauce and roasted potatoes and eggplant.  It is, however, very time and ingredient intensive, although I think it's worth it.  It also makes enough for about 12 - i.e. lots of leftovers!  Adapted from Jamie Oliver.

Ingredients

15g dried porcini mushrooms
2 onions, peeled and diced
2 cloves garlic, peeled and crushed
a handful fresh herb leaves (such as rosemary, sage)
dried oregano
250ml red wine
1 400g can of chickpeas, drained
1 400g can lentils, drained
4 bay leaves
3 400g cans chopped tomatoes
4 eggplants, cut into 1/2" round slices
800g potatoes, cut into 1/4" round slices
750ml milk
5 peppercorns
75g butter
75g flour
150g feta cheese
100g parmesian or pecorino
2 large egg yolks
olive oil
olive oil spray

salt and pepper

Instructions

1. Preheat oven to 180ºC/350ºF.  Place porcini in a small bowl and cover with boiling water, then set aside to soak. 
2. Saute onion and garlic in 1T olive oil over medium heat for about 10 minutes, until translucent.
3. Take porcini out of bowl (reserving the water), and roughly chop. At the same time, bring a medium saucepan of water to boil.
4. Add to the onions, along with fresh herbs and 1t oregano, and saute for 30 seconds more, until fragrant.
5.  Add wine, chickpeas, lentils, 2 bay leaves, tomatoes, and porcini water - season to taste, and simmer over low heat for ~1 hour, or until thickened and reduced, stirring occasionally.
6. Meanwhile, parboil potatoes by cooking in boiling water for about 5 minutes, then drain and allow to dry.
7. Place potatoes in large roasting tray, season with oil and a few pinches of dried oregano, and toss to coat evenly.  Spread in an even layer and set aside.
8. Prepare another large roasting tray with olive oil spray, and spread eggplant in a single layer.  Spray top of eggplants, then add another single layer of eggplant, and spray again.  Continue layering eggplant and spray until all eggplant slices are in the tray.
9. Roast potatoes and eggplant in oven for 30-40 minutes, or until golden and cooked through.  Once cooked, set aside.
10. Add butter to a medium-large saucepan, and heat over medium heat - add flour and combine to form a paste, then cook for ~2 minutes, until butter-flour mixture is fragrant and has a slight golden color.
11. Gradually stir in milk, making sure that there are no lumps of flour - add bay leaves and peppercorns, and stir mixture until it is  hot enough that it starts to thicken.
12. Crumble in 50g feta, and stir to combine - set aside.
13. Once the tomato mixture, roasted vegetables, and sauce are done, you can begin to assemble the moussaka: take roasting pan full of potatoes, cover with half the ragù, layer layer half the aubergines on top, and repeat with the remaining ragù and aubergines. 
14. Whisk egg yolks into the béchamel sauce, then gently pour onto the aubergines in an even layer.
15. Crumble and grate the remaining cheese on top, and place in the oven for 35 to 40 minutes, until golden and bubbling. 

Vanilla mascarpone ice cream

I made this ice cream without an ice cream maker - the custard base keeps it from forming ice crystals that are too big.  Adapted from BBC Good Food.

Ingredients

3 large egg yolks
100g golden caster sugar
300ml full-fat milk
250g mascarpone
seeds ½ vanilla pod (or 2 t vanilla extract)

Instructions

1. Put the yolks and sugar into a large bowl, and beat together until pale and thick.
2. Put milk, mascarpone, and vanilla into medium saucepan and bring to the boil, stirring to combine
3. Once just boiling, take off the heat and whisk this gradually into the bowl with egg mix to make a custard.
4. Pour custard back into saucepan, and cook gently for 15 mins, stirring constantly until mix is thick enough to coat the back of a wooden spoon (approximately 65-70C). Don’t let it boil or the eggs will scramble. 
5. Freeze  custard for approx. 4 hrs in a container, stirring and breaking up the crystals every hour until thick and smooth. 

Tagliatelle with asparagus in a parmesian and creme fraiche sauce

This is a tangy and fresh version of carbonara - the creme fraiche adds a depth of flavor to the dish.  Adapted from The River Cafe Cook Book Green

Ingredients

500g-1kg asparagus, ends trimmed
500g tagliatelle (fresh is ideal)
250g parmesian, grated
1 garlic clove, peeled and crushed
400ml creme fraiche
2 large eggs
salt and pepper to taste

Instructions

1. Fill a medium pot halfway with water, and bring to a very gentle simmer
2. Rub the crushed garlic around the surface of a small-medium saucepan, and add creme fraiche, parmesian, and egg yolks
3. Heat small pan filled with creme fraiche on top of medium pot filled with water - stir gently and cook until sauce thickens, about 15-20 minutes (or until sauce reaches around 65C)
4. Bring a large pan of water to boil, and season with 2 tablespoons of salt
5. Prepare asparagus by slicing stems and tips into 1" pieces on the diagonal
6. Cook pasta - read cooking instructions on pasta package, and add asparagus to boiling water so that it cooks with the pasta for the final 3-4 minutes, until both are al dente
7. Drain pasta and asparagus, pour creme-fraiche sauce over and toss to mix

Simple coconut rice

Try this rice with any Latin American or Asian flavored dishes, to add a bit or richness and flavor to your normal rice.

Ingredients

2 c short grain rice (or jasmine rice, if you want to use long grain - I prefer short grain as it makes the rice a bit sticky)
2 c water
2 c high-quality coconut milk

Instructions

1. Combine rice, water, and coconut milk in a medium-large pot
2. Heat over medium-high heat until mixture starts to boil, stirring constantly, then reduce to a simmer and cover with a lid
3. Cook 15-20 minutes (depending on rice's cooking time), until the liquid has been absorbed by the rice (check for doneness by eating the rice or looking for extra liquid)
4. Remove pot from heat and leave rice covered 5-10 minutes, or until serving
5. To serve, fluff with a fork

Black bean stew

I recently read an essay about eating beans in the book Alone in the Kitchen with an Eggplant, which is a collection of essays about what people like (or don't like) to eat when they're alone. It had me hunkering for a hearty meal of black beans. The black beans recipe is from the book, and is somewhere between a soup and a stew. I added some crushed pineapple (with its juice) and spices to give the beans a little zing.

Ingredients

1 onion, chopped finely
2 cloves garlic, minced
1 T chili powder
1.5 t cumin
2 12-oz cans of black beans, drained of liquid
1 12-oz can chopped tomatoes
1 red (or yellow/green) pepper, chopped finely
1 small can of crushed pineapple (about 1 cup)
1 small chili, seeds removed and chopped finely (be careful if you use spicy chilis!)
Optional: adobo or other smoky flavored chilis/spices
olive oil/salt/pepper as needed
coriander

Instructions

1. Heat a large skillet or medium pot over medium-high heat, and saute onion in 1 T olive oil for ~5 minutes, until translucent. 
2. Add chili powder, cumin, garlic, and fresh chili, and cook for 30 seconds, until fragrant.
3. Add beans, tomatoes, pineapple, and pepper - simmer, uncovered, for about 20 minutes (or longer if you want more concentrated flavors and a stew-like consistency)
4. Serve with Coconut Rice and corainder

Coconut cardamom panna cotta

I originally made this as a vegan dessert with soy milk, but I've adapted it here for regular milk.  Panna cotta is deceptively simple, and this recipe adds a special twist with flavors of coconut and cardamom.  Adapted from BBC Good Food

Ingredients 

serves 4

4 leaves of gelatin (1.25 t powder, can be substituted with the appropriate quantity of agar agar)
250 ml milk (whole or semi-skimmed)
250 ml cream of coconut
1 vanilla pod, split down the middle
splash (1 cap-full) of brandy
1-2 dried cardamom pods (2 for more flavor)
1/4 c caster sugar
pinch of salt
fruit or nuts to garnish - try pineapple, pistachio, or blueberries

Instructions

1. Combine milk, cream of coconut, and gelatin in saucepan - let sit for 10 minutes.
2. Scrape vanilla bean seeds into cream/coconut mixture, then add the vanilla pod, brandy, and cardamom
3. Heat over medium-high, stirring constantly until gelatin is dissolved - remove from heat when when mixture is about 135F/57C (do not let it boil)
4. Stir in salt and sugar, and mix until they are dissolved
5. Strain vanilla bean and cardamom pods - then pour mixture into small ramekins and cover with plastic wrap
6. Refrigerate for 2-4 hours, until the panna cotta is set
7. Optional: unmold panna cotta by dipping each ramekin in boiling water for 3 seconds, running a moistened finger or knife around the edge of the custard to gently pull it away from the side of the ramekin, then inverting the custard over your hand and gently easing it onto a plate

White Chocolate, Apricot, and Cashew Biscotti

A delicious, nutty and fruity take on the traditional biscotti.  The recipe is a bit time intensive because of the double baking, but the result is totally worth it.  This recipe comes from America's Test Kitchen.

Ingredients

2 c flour
1 t baking powder
1 c sugar
4 T salted butter
2 large eggs
1 t vanilla extract
1/2 c white chocolate chips
1/2 c apricots, chopped (into small slivers, or pieces roughly the size of chocolate chips)
1/2 c cashews, roughly chopped

Instructions

1. Preheat oven to 175 C - then combine flour and baking powder in a small bowl.
2. In another large bowl, beat together sugar and butter until creamy, about 3-4 minutes.  
3. Add eggs (preferably one and at a time) and extract, beating after each addition.
4. Combine flour mixture with butter/sugar mixture, either by hand or with the mixer speed on low.
5. By hand, add in white chocolate, apricots, and cashews - mix to combine.  The dough will be lumpy and a little bit sticky.
6. Prepare a baking sheet - either line with parchment paper or with a think layer of butter/oil spray.
7. Using floured hands, split dough in half - shape each half into a long loaf, approximately 2x13".  Place each loaf size by side on the baking sheet, with at least 1 inch between them.
8. Bake for 30-35 minutes, until loaves are gold brown and tops are just beginning to crack.
9. Remove from oven and let cool for ten minutes, preferably on a cooling rack or a cutting board.
10. Lower oven temperature to 160, transfer loafs to a cutting board, and slice each loaf into 1/2" slices (a serrated knife works well for this).
11. Bake biscotti slices on an ungreased/unprepared tray for 15-20 minutes, flipping halfway through, until golden brown and firm (the biscotti will continue hardening out of the oven).

Light and fluffy scones

This recipe produces light and fluffy buttermilk scones - they can be mixed with any sort of dried fruit, or even fresh fruit.  Adapted from Smitten Kitchen

Ingredients

2.75 c lour
1/3 c sugar
1 T baking powder (if you are using fresh fruit, use aluminum free baking powder)
1 t baking soda
6 ounces (170 g) cold butter
1 c buttermilk (or 1/2 c buttermilk and 1/2 c cream)
1 c of your favorite dried or fresh fruit (if using fresh, reduce total liquid amount to 3/4 c)

Instructions

1. Preheat oven to 170, and combine flour, sugar, baking powder, and baking soda in a small bowl
2. Combine butter and flour mixture, and mix until it is the texture of course sand - you can do this in a food processor with short bursts, or with a pastry cutter.
3. Fold in fruit and buttermilk by hand - combine until dough just comes together.
4. Turn dough onto lightly floured surface and knead gently to make a ball - then roll it out into an approximately 1/2" thick circle and cut into 8-10 triangles (you can also make the scones into little balls or whatever shape you want - just don't overwork the dough).
5. Bake on ungreased baking sheet for 25-30 minutes, until lightly browned.

Oven fried sweet potato fries

A delicious (and healthy) accompaniment to veggie burgers or mussels.  Adapted from Simply Recipes.

Ingredients

2 lbs sweet potatoes, or 3 large
1/4 c olive oil
2 T brown sugar
1 T salt
2 T of any of the following spices: chili powder, chipotle powder, smoked paprika, cajun seasoning etc.

Instructions

1) Preheat oven to 230 C
2) Peel the sweet potatoes (optional), and cut off the ends.
3) Cut the potatoes into wedges or disks - the smaller the chunks, the crispier the fries will be (and the faster they will cook).
4) In a large bowl, toss sweet potatoes with oil, salt, sugar, and spices - make sure the potatoes are evenly coated.
5) Spread the potatoes onto a baking sheet in a single layer - bake for 15 minutes, turn over all of the pieces, and bake for another 10-15 minutes, until the potatoes are browned and crispy.

Poached pears in red wine

This is a good recipe for using leftover red wine or ripe pears.  You can experiment with throwing in extra flavorings in addition to (or in place of) the vanilla...rosemary, thyme, orange zest, etc.   Adapted from http://www.sumptuousspoonfuls.com/rosemary-red-wine-poached-pears/

Ingredients

4-6 ripe pears
1.5 c red wine
1 cinnamon stick
2 t real vanilla extract
1/2 c sugar
1/2 c mascarpone cheese
1/4 c cream cheese
1 t honey
walnuts for garnish

Instructions

1) Peel pears, leaving stems intact, then slice vertically and remove cores.
2) In a large saucepan, combine red wine, vanilla, sugar, cinnamon stick, and bring to a boil.
3) Reduce heat to simmer, gently add pears - simmer for 10 minutes, the flip over and simmer for another 10 minutes, or until pears are tender.
4) Take pan off heat and let pears sit in wine sauce for 30 minutes (if you want to speed things up, you can skip this step).
5) Remove pears from wine sauce with a slotted spoon and place on a small plate - do not discard the liquid!
6) Return pan to heat and simmer sauce, uncovered, for 20 minutes, or until liquid has reduced by half.  (This is where you can add herbs or spices - let them simmer with the wine reduction, and remove when done.)
7) Combine mascarpone, cream cheese, and honey until light and fluffy.
8) To service, place pears on plates, add a small spoonful of filling into the center of each pear, top with a walnut, and drizzle with red wine syrup.

Tofu and broccoli stir fry

This is a classic, American-style vegetable and tofu stir fry, feel of sweet and tangy oyster sauce and garlic-ginger flavors.  It is adapted from Cooks Illustrated to substitute tofu instead of beef.

Ingredients

1 package extra-firm tofu, chopped into 1 cm slices
3 T soy sauce
1 T mirin
2 T stock
5 T oyster sauce
1 T brown sugar
1 T sesame oil
1 t corn starch
6 garlic cloves, pressed
1" piece ginger, minced
3 T peanut or vegetable oil
1 large head broccoli (~1 1/4 lb), florets cut into bite sized pieces
2/3 cup water
1 small red pepper, seeded and cut into small chunks
optional: cashews, zest of 1/2 orange, 1 green onion sliced thinly

Instructions

1) Pan fry tofu: heat 12" skillet over high heat, pat dry tofu slices with paper towel, add 1 T oil to skillet and heat until smoking, then add tofu slices - turn heat to medium and cook 2-3 minutes, then flip and cook other side for an additional 2-3 minutes.  Transfer to a paper towel-lined plate and wipe skillet clean.
2) Whisk mirin chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in bowl.
3) Combine garlic, ginger, and 1 1/2 teaspoons peanut oil in small bowl.
4) Heat 1 T oil in 12-inch nonstick skillet over high heat until smoking - add broccoli and cook 30 seconds, add water and cover pan, lower heat to medium and steam broccoli until tender-crisp (~2 minutes).  Transfer to paper towel–lined plate  and wipe skillet clean.
5) Add 1 T oil to skillet, increase heat to high and heat until just smoking - add bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes.
6) Clear center of skillet and add garlic and ginger, mash mixture with spoon and cook until fragrant, 15 to 20 seconds, then stir mixture into peppers.
7) Add tofu and broccoli to skillet and toss to combine.
8) Whisk sauce to recombine and add to skillet, stir constantly and cook until sauce is thickened and evenly distributed, about 30 seconds.
9) Optional: add in cashews, orange zest, and green onion slices, stir to combine, then remove from heat.
Serve with rise and coriander to garnish.

Chicken picatta

This is a delicious lemony chicken recipe, with capers and shallots of extra flavor.  Adapted from Cooks Illustread

Ingredients

2 large lemons
4 boneless, skinless chicken breasts (about 1.5 pounds), rinsed, trimmed of excess fat, and patted dry
1/2 c flour
4 T oil
2 shallots, minced
1 c chicken stock (low sodium)
2 T capers, drained and chipped
3 T butter
2 T fresh parsley

Instructions

1) Heat oven to 50-75C, adjust rack to lower middle position, and warm a large ovenproof plate.
2) Halve one lemon lengthwise, trim the ends, and cut into thin slices.
3) Juice the remaining half and the other whole lemon, leaving you with about ¼ cup juice. Set aside.
4) Place flour in a large plate, coat chicken in the flour, shake to remove the excess flour.
5) Heat a large skillet over medium-high heat, add 2 T oil, and when hot, lay half of the chicken pieces in pan.
6) Saute chicken pieces until lightly browned on the first side, about 2-2½ minutes, then turn over and cook until other side is browned, another 2-2½ minutes longer.
7) Transfer cooked chicken to plate in oven, add remaining oil to pan, and repeat with other pieces of chicken
8) After all chicken is cooked, add shallots to chicken pan, and saute until fragrant, about 1-2 minutes
9) Add chicken broth and lemon slices, increase heat to high, and deglaze the pan: scrape brown bits from the bottom of the pan, work them into sauce, and simmer until the liquid reduces down to about 1/3 c (~4 minutes)
10) Add capers and reserved lemon juice and simmer, again, until the sauce is reduced down to 1/3 c (~1-2 minutes)
11) Remove pan from the heat and add butter, swirl the pan until butter melts and thickens the sauce.
12) Stir in the parsley, and serve the sauce over the chicken.

Moules marinières

There are many ways to cook fresh mussels, but this is a time-honored classic.  If you are feeling brave, play with the herbs or add dry cider instead of wine.  Either way, allow for 500g mussels per person, and make sure they are fresh.  Adapted from The Guardian.

Ingredients

1 kg mussels (serves 2)
2 shallots, thinly sliced
2 -3 sprigs thyme (or lemon thyme), leaves picked
1 bay leaf
1 c dry white wine
50 g butter
Small handful parsley, chopped
1/2 c double cream (optional)

Instructions

1) Rinse the mussels in cold running water, and then give them a good scrub and scrape to remove any barnacles or dirt.  If not using immediately, let sit in cold water until ready to use.
2) Discard any with broken shells, and give open ones a sharp tap - if they don't close, throw them away
3) Bring a large pot to medium heat, and cook shallots with butter for 5 minutes, until they loose some of their crunch.
4) Add thyme leaves, bay leaf and wine into a large pan, and cook for about 5 minutes, until alcohol has evaporated off.
5) Drain the mussels and tip into the pan - cover and cook until most of them have opened, about 3 minutes.
6) Remove pan from heat, add double cream and parsley, and stir - put lid back on to keep in heat.
7) Serve immediately, discarding any mussels which remain closed.

Soba noodles with Eggplant, Tofu, and Mango

This is a fresh and summery tasting noodle salad, filled with asian flavors plus mango and eggplant for added sweetness.  Adapted from 101 Cookbooks

Ingredients

1/2 c brown rice vinegar

1/3 c honey

1/2 t salt

2 garlic cloves, peeled and crushed

1/4 t red pepper flakes or 1/2 fresh red chile, minced

1 T sesame oil

grated zest and juice of one lime

1/4 c sunflower oil for frying

1 medium eggplant (12 oz), cut into 1/2 inch chunks

8 oz dried soba noodles

1 large ripe mango, cut into small chunks

8 oz grilled or pan-fried tofu, cut into tiny cubes

1/2 medium red onion, very thinly sliced

large handful of basil and coriander, chopped

Instructions

1) Bring a large pot of water to boil.

2) To make the dressing, combine vinegar, honey, salt, garlic, red pepper flakes or chile, sesame oil, lime zest and juice.

3) Heat the sunflower oil in a large and shallow skillet, fry the eggplant in batches, until deeply golden. 

4) Transfer to a large plate lined with paper towels to drain off oil

5) Cook soba noodles in boiling water, per package instructions, or until just tender. 

6) Drain and rinse noodles under cold running water, shaking off as much of the excess water as possible - drizzle with olive oil and leave to dry in a colander

7) In a large mixing bowl toss the noodles the dressing, mango, tofu, eggplant, onions, and herbs.

Couscous and lentil summer salad

This is a fresh and clean tasting summer salad, with lentils mixed in to couscous to provide added texture and protein.  Adapted from Kitchen Treaty

Ingredients

1 c green lentils
1 c israeli couscous
1 c kalmata olives, chopped
3/4 c red onion, diced and rinsed with cold water (this removes the intense onion-y flavor)
1/2 c chopped fresh herbs (parsley, basil, dill, etc.)
3/4 c feta cheese, crumbled
1 c cherry tomatoes, chopped
1/2 red pepper, diced
3 T balsamic vinegar
2 T fresh lemon juice
1 T dijon mustard
1/2 t honey
2 cloves garlic, minced
1/4 c olive oil
salt and pepper to taste

Instructions

1) Fill a medium saucepan with ~6 cups of water and bring to a boil.
2) Rinse lentils under cold water, add to the saucepan, reduce to low heat and cover, simmer for 10 minutes.
3) Add the couscous, cook for 10 minutes (or whatever cooking time on package is) until lentils are tender but not falling apart, and couscous is al dente.
4) Strain lentils and couscous and rinse well with cold water.
5) In a large bowl, toss together the lentils, couscous, tomatoes, kalamata olives, red onion, feta, and herbs.
6) To make the dressing, combine balsamic, lemon juice, dijon, garlic, honey, and olive oil.
7) Pour dressing over salad and toss to coat. Season to taste with salt and pepper.

Sour cream pancakes

These pancakes are very light and fluffy - totally worth the extra effort (and calories...)  Adapted from Smitten Kitchen.

Ingredients

(Makes about 8 pancakes)

7 Tall purpose flour
1 Tsugar
1 t baking soda
1/ 2 t salt
1 c sour cream/creme fraiche (can be combined with yogurt)
2 large eggs
1/2 t vanilla extract
Butter
Maple syrup (or perhaps some Cranberry Syrup)

Instructions

1) Stir the flour, sugar, baking soda and salt together in a medium bowl.
2) Stir sour cream, eggs, and vanilla in a smaller bowl.
3) Combine dry and wet mixtures, being careful not to overmix - it's okay if there are small lumps.
4) Heat at a large skillet over medium-low heat, and let it sit so that it gets hot enough to immediately melt some butter dropped into it.
5) Melt a small chunk of butter in the skillet, and pour small amounts of batter (about 1/4 c) into discreet pancakes (i.e. don't let them run into each other).
6) Cook for about 2 minutes on the first side, until bubbles appear all over the surface and you can shake the pancakes along the bottom of the skillet.
7) Flip carefully and cook another minute on the other side.
8) Remove from pan and wrap in tin foil or put into a warmed oven, then repeat with remaining batter.
Serve with maple syrup and banana slices.

Vegetarian Tacos

This recipe is a vegetarian adaptation of the American classic - tacos.  It is infinitely better than any premade taco seasoning, and can be used with any meat substitute (not just quorn).  Adapted from Cooks Illustrated.

Ingredients

1 onion, minced
2 cloves garlic, minced
2 T chili powder
1 t cumin
1.4 t cayenne pepper
1 t salt
1/4 c tomato paste
1/2 c broth
2 t cider vinegar
1 t brown sugar
1 T oil
1 package quorn mince

Instructions

1) Heat a large skillet over medium heat, and cook onion in oil until translucent and golden, about 8-10 minutes.
2) Add garlic and spices, stir, and cook for 30 seconds, until fragrant.
3) Stir in the tomato sauce, broth, vinegar and sugar.
4) Add quorn, stir, and simmer for a few minutes, until some of the liquid is absorbed.
Serve with taco shells/tortilla wraps, salsa, guacamole, sour cream, cilantro, salad, and vegetables of your choice.

Killer Mac and Cheese

This recipe is adapted from Cooks Ilustrated/America's Test Kitchen, and makes an incredible rich cream mac and cheese.  You can use a variety of cheeses - as long as one is semi-hard and full flavored like cheddar, and the other is soft like colby jack (I used port salu and it was delicious)

Ingredients

1 c bread crumbs
1 pound elbow macaroni (or any other type of small pasta)
6 T butter
1 clove garlic, pressed
1 t dry mustard
1/4 t cayenne pepper
6 T flour
1.75 c broth
3.5 c whole milk
16 oz colby jack cheese, shredded (about 5 1/3 cups)
8 oz extra sharp cheddar cheese, shredded (about 2 2/3 cups)
Ground black pepper

Instructions

1) Preheat the oven to 200C.  Bring a large pot of water to a boil, stir in 1T salt, and add macaroni.
2) Cook until al dente according to the instructions on the box (it should be very chewy, as it will continue cooking in the oven).  Drain and set aside.
3) In the same pot (after you dry it), heat butter over medium heat until melted.
4) Add garlic, mustard, and cayenne, and cook until fragrant, about 30 seconds.
5) Add the flour and cook, stirring constantly, until golden, about 1 minute.
6) Slowly whisk in the broth and milk - bring to a simmer and cook, whisking often, until the mixture is slightly thickened, 5 to 8 minutes.
7) Remove from heat and whisk in the cheeses gradually until completely melted. Season with salt and pepper to taste.
8) Combine cheese mixture and pasta, breaking up any clumps.
9) Pour mixture into a 9 x 13″ baking dish and sprinkle with bread crumbs.
10) Bake until golden brown and bubbling around the edges, approximately 20 minutes. Remove from the oven and cool for 10 minutes before serving.