Good Food Every Day

Hummus Havarti Veggie Sandwich
Prep Time: 25 mins Total Time: 25 mins

Ingredients

2 hearty sandwich buns
¼ to 1/3 cup pesto
½ cup hummus
4 slices Havarti cheese
2 cups arugula microgreens
1 heirloom tomato, thinly sliced
1 cucumber, thinly sliced
1 carrot, peeled into shavings
1 avocado, thinly sliced
a few thin slices red onion

Instructions

Note: if you’d like to make your buns “seedy,” brush them with olive oil and sprinkle them with everything season and pepitas. Pop them in a 325-degree F oven for 10 minutes and you’re good to go!

To assemble the sandwiches, spread the hummus on the bottom layers of the buns and top it with the pesto. Add on the Havarti slices, then layer on the tomato, cucumber, shaved carrot and avocado with sprinkles of salt and pepper as you go. You can add a little more pesto on top if you’d like too!

If you'd like to make sure your veggies are super thin, you can use a mandolin to slice them. It totally depends on your preference of how thick you like the vegetables.
Serve immediately.

FARMER MAGGOT'S MUSHROOM POT PIE
PREP TIME 15 mins COOK TIME 45 mins TOTAL TIME 1 hour Serves: 4

INGREDIENTS

2 Tbsp unsalted butter
2 cloves garlic, minced
2 shallots, minced
1 medium carrot, sliced into ¼" rounds
⅓ Cup green peas
1 medium russet potatoes, cooked and 1" cubed
2 sprigs thyme
2 large portobello mushrooms, gills removed, 1" diced
¾ pound white button mushrooms, cleaned and quartered
2 Tbsp all-purpose flour
1 cup vegetable broth
½ cup milk
2 tsp chopped fresh parsley
1 sheet puff pastry
1 egg + 1 yolk, for egg wash
Salt and pepper to taste

INSTRUCTIONS

Preheat the oven to 400F. Heat a large saucepan over medium heat. Add the butter, garlic, and shallots. Cook for 3 minutes until shallots are soft. Add the sliced carrots and peas and cook for another 2 minutes.
Turn the heat to high and add all the mushrooms and thyme. Cook for about 5 minutes until mushrooms are golden and soft. Turn the heat down to medium and sprinkle the flour over the mushrooms and stir to coat. Cook for two minutes.
Gently stream the broth and milk into the pan while stirring to prevent lumps. Bring to a simmer until it thickens in about 5-8 minutes. Add the cooked potatoes and chopped parsley. Season with salt and pepper.
Remove the thyme sprigs and pour the mixture into ramekins. Cut rounds from the puff pastry to fit the tops of your ramekins. Brush with egg wash and bake for approximately 15 minutes or until golden brown.

Quinoa Enchilada Bake
Prep Time 30 mins Cook Time 30 mins Veggie Cook Time 30 mins Total Time 1 hr Servings: 4 -6 servings

Ingredients

1 and 1/2 pounds (2 medium; 5 cups) sweet potatoes, chopped into small bite-sized pieces
1 red pepper, chopped
1 small yellow onion, thinly sliced
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon garlic powder
3 teaspoons chili powder, separated
1 cup uncooked white quinoa, drained and rinsed
2 cups vegetable stock/broth OR water
2 tablespoons freshly squeezed lime juice
1/4 cup chopped cilantro
1 can (15 ounces) fire roasted corn, drained
1 can (15 ounces) black beans, drained and rinsed
1 can (10 ounces) mild red enchilada sauce (homemade or store bought - Note 1)
1 and 1/2 cups sharp cheddar cheese, separated (Note 2)
Toppings: chopped avocado, sour cream, tortilla chips, additional lime and cilantro
Fine sea salt and freshly cracked pepper

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Pasta with Mushroom Bolognese
Prep Time 15 minutes Cook Time 45 minutes Total Time 1-hour Servings 4

Ingredients

10 ounces dried pasta of choice
1/4 cup olive oil, plus a dash, divided
3/4-pound assorted fresh mushrooms, cleaned and finely chopped
1 medium onion, diced
2 medium carrots, diced
2 medium celery stalks, diced
4 garlic cloves, minced
3/4 cup dry red wine
1/2 cup unflavored and unsweetened non-dairy milk
1 (14 ounce) can crushed tomatoes
2 tablespoons tomato paste
2 tablespoons soy sauce
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed fennel seed
Red pepper flakes, to taste
Salt and pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
Drain the pasta into a colander and toss it with a dash of olive oil to prevent sticking.
Coat the bottom of a large skillet with 3 tablespoons of olive oil and place it over medium heat.
When the oil is hot, add the mushrooms in an even layer.
Allow the mushrooms to cook until browned on the bottoms, about 5 minutes. Flip and cook about 5 minutes more.
Remove the mushrooms from the skillet and transfer them to a plate.
Add the remaining tablespoon of olive oil to the skillet. When the oil is hot, add the onion, carrots and celery. Sauté until the veggies begin to soften, about 10 minutes.
Add the garlic to the skillet and sauté 1 minute, until very fragrant.
Return the mushrooms to the skillet and add the wine. Bring it to a boil, lower the heat and allow it to simmer until reduced by about half, about 5 minutes.
Stir in the milk, tomatoes, tomato paste, soy sauce, thyme, basil, oregano, and fennel. Raise the heat and bring the mixture to a boil.
Lower the heat and allow it to simmer for about 20 minutes, until the veggies are fully cooked and the sauce is thick and rich.
Remove from heat and season with red pepper flakes, salt and pepper to taste.
Divide the pasta among plates and top with the mushroom Bolognese sauce. Serve.

Vegetable Sushi - Masaharu Morimoto
Total: 1 hr 20 min Prep: 1 hr Cook: 20 min Yield: 20 rolls

Ingredients

For the rice:
3 cups short-grain Japanese rice, rinsed
1/3 cup rice vinegar
3 tablespoons sugar
Salt

For the rolls:
10 nori sheets (dried seaweed), halved
Sesame seeds, for sprinkling
1 cucumber
1 avocado
1 plum tomato, seeded
1 small red onion
20 asparagus spears, trimmed and blanched
Wasabi paste, for spreading and serving
1 romaine lettuce heart
Pickled ginger, for serving

Directions

Make the rice. Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan. Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes. Spread the rice.
Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.
Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he's had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus. Add the filling. Carefully flip over the nori so it's rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it's spicy, so use it sparingly. Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It's OK if the vegetables hang over the edges of the nori. Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi.

Vegetable Stew – Dom Deluise
READY IN: 1 hr SERVES: 6

INGREDIENTS
4 tablespoons olive oil
4 garlic cloves, minced
2 onions, sliced
4 carrots, peeled and cut into 1-inch pieces
2 celery ribs, cut into 1/2-inch pieces
2 large potatoes, peeled and cut into small cubes
2 cups frozen peas
1 (28 ounce) can stewed tomatoes
1 (28 ounce) can crushed tomatoes
1 teaspoon oregano
8 leaves fresh basil, coarsely chopped
10 -12 mushrooms, quartered
Pepper

DIRECTIONS

In a large pan, gently heat the oil, add the garlic and onions. Sauté for a few minutes.
Then add the carrots and celery, potatoes, both kinds of tomatoes, pepper, oregano and basil; cover and simmer for 40-60 minutes or until the carrots and potatoes are just tender.
Then add mushrooms and peas and allow the stew to cook for 5 minutes more.

Broccolini Cheesesteaks

Ingredients

2 large carrots, peeled, thinly sliced
2 bell peppers, ribs and seeds removed, chopped
1 large white onion, chopped
1 tsp. crushed red pepper flakes
¾ cup plus 3 Tbsp. extra-virgin olive oil, divided
4 bunches broccolini, trimmed (about 2 lb.)
3 garlic cloves, thinly sliced
Kosher salt
2 Tbsp. plus 2 tsp. sherry vinegar
4 seeded hoagie rolls (about 8" each)
8 1-oz. slices provolone cheese

Recipe Preparation

Position racks in top third and center of oven; preheat to 425°. Toss carrots, bell peppers, onion, red pepper flakes, and 3 Tbsp. oil on a rimmed baking sheet. Roast on center rack, tossing occasionally, until vegetables are tender and well browned (it’s okay if some spots are beginning to look burned; this will give the romesco a deeper flavor), 25–30 minutes.

Meanwhile, separate broccolini florets from stalks; thinly slice stalks. Transfer florets and stalks to a clean rimmed baking sheet. Add garlic and ¼ cup oil, season with salt, and toss to combine. Roast on top rack, tossing halfway through, until florets are charred and stems are cooked through but still have some crunch, 16–18 minutes. Pour 2 tsp. vinegar over and toss to coat; season with salt.

Transfer carrot mixture to a food processor. Add 2 Tbsp. vinegar and pulse until smooth. With motor running, gradually drizzle in remaining ½ cup oil and process, scraping down sides as needed, until emulsified; season with salt.

Slice rolls in half lengthwise. Arrange cut side up on a rimmed baking sheet and toast until light golden brown, about 3 minutes.

Divide romesco between tops and bottoms of rolls. Pile broccolini on bottom halves. Top broccolini with cheese. Toast sandwiches, open-faced, until cheese is just melted, about 2 minutes. Close sandwiches and cut crosswise before serving.

Quick Bean and Rice Burritos
Total Time Prep/Total Time: 25 min. Makes 8 servings

Ingredients

1-1/2 cups water
1-1/2 cups uncooked instant brown rice
1 medium green pepper, diced
1/2 cup chopped onion
1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (8 inches), warmed
1 cup salsa
Reduced-fat shredded cheddar cheese and reduced-fat sour cream, optional

Directions

In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand for 5 minutes or until water is absorbed.
Meanwhile, in a large skillet, sauté green pepper and onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir for 4-6 minutes or until heated through.
Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

Nutrition Facts
1 each: 290 calories, 6g fat (1g saturated fat), 0 cholesterol, 504mg sodium, 49g carbohydrate (2g sugars, 4g fiber), 9g protein.

Tofu and Kimchi Stew
4 servings

Ingredients

1 tablespoon vegetable oil
6 scallions, white and pale-green parts chopped, dark-green parts reserved
4 garlic cloves, sliced
1 1-inch piece ginger, peeled, finely chopped
4 cups low-sodium chicken or vegetable broth
3 tablespoons gochujang (Korean hot pepper paste)
3 tablespoons soy sauce
1 small daikon, peeled, sliced
½ cup kimchi
¼ block firm silken tofu

Preparation

Heat oil in a large saucepan over high. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add broth, then whisk in gochujang and soy sauce. Add daikon and gently simmer until daikon is tender, 15–20 minutes.

Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Thinly slice reserved scallion tops and scatter over.

(Almost) Classic Chickpea Vegan Meatloaf
Prep Time 10 minutes Cook Time 55 minutes Total Time 1 hour 5 minutes Servings 8 Calories 254 kcal

Ingredients

For the Chickpea Meatloaf
2-14 oz. cans or 3 1/3 cups cooked chickpeas, drained and rinsed
1 onion, diced
2 celery stalks, chopped
2 carrots, diced
2 garlic cloves, minced
2 cups panko breadcrumbs
1/2 cup unflavored soy or almond milk
3 tbsp. vegan Worcestershire sauce
2 tbsp. soy sauce or tamari
2 tbsp. olive oil
2 tbsp. ground flax seeds
2 tbsp. tomato paste
1 tsp. liquid smoke
1/4 tsp. black pepper

For the Maple Glaze
1/4 cup tomato paste
2 tbsp. maple syrup
2 tbsp. apple cider vinegar
1 tbsp. soy sauce or tamari
1 tsp. paprika

Instructions

Preheat oven to 375°. Lightly oil a 9-inch loaf pan.
Working in batches if needed, place all meatloaf ingredients into food processor bowl and pulse until chickpeas are broken up and ingredients are well mixed, stopping to scrape down sides of bowl as needed. Do not over blend. If working in batches, transfer each batch to a large mixing bowl when complete and then mix by hand.
Press mixture into prepared loaf pan and bake 30 minutes.
While meatloaf bakes, stir glaze ingredients together in a small bowl.
Remove loaf from oven after 30 minutes and spoon glaze over top of loaf. Bake another 20-25 minutes. Remove from oven and allow to cool at least 10 minutes before cutting.

Recipe Notes
The longer this sits, the firmer it gets. If it initially feels a bit soft for your liking, let it sit a for a few minutes or prep it a day in advance and reheat the day of serving.

Nutrition Facts
(Almost) Classic Chickpea Vegan Meatloaf
Amount Per Serving
Calories 254 Calories from Fat 52
% Daily Value*
Total Fat 5.8g 9%
Saturated Fat 0.8g 4%
Sodium 778mg 32%
Potassium 453mg 13%
Total Carbohydrates 46.2g 15%
Dietary Fiber 7.2g 29%
Sugars 8g
Protein 8.4g 17%
Calcium 5%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.