Zuk Spirals with Garlic Tahini Dressing

This dish is perfect for summer! I love the angle hair setting on my spiral cutter! Another winner from Patricia Wells!

  • 1 lb zuks, spiral cut
  • 1 tsp salt
  • 1/4 c Garlic Tahini Dressing
  • Espelette pepper or Aleppo

Garlic Tahini

  • 2 cloves garlic, minced
  • 1/4 c tahini
  • 1/4 c whole milk yogurt
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt

Combine in a blender. And chill if not using right away.

Toss zuks with salt and place in colander to drain for 15 minutes. Then gentle squeeze out any excess water. Place in a bowl and toss with 1/4 c tahini dressing and sprinkle with Espelette or Aleppo pepper.

Serves 4.

Cauliflower Tikki Masala

Meatless Monday is a thing in our house! This dish is inspired by Eating Well and it is da bomb! Perfect for a busy Monday! I used Madras sauce.

  •  1 tbsp coconut or canola oil
  • 4 c cauliflower florets
  • ¼ tsp salt
  • ¼ c water
  • 1 (15 ounce) can chickpeas, rinsed
  • 1½ c tikka masala sauce
  • 2 tbsp butter
  • Fresh cilantro for garnish

Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.

Serves 4 – 6

Zuk and Basil Soup

This soup is so easy to make and the basil really makes it special. I love it chilled but you can also eat hot.

  • 1 tbsp olive oil
  • 2 onions, sliced thin
  • Salt
  • 2 lb of zuks, rinsed, cut into small pieces
  • 1 qt chicken stock
  • 1/2 c firmly packed Basil

Combine oil, onions and salt in a stock pot and cook over medium low heat until translucent, 5 – 8 min. Add zuks and stock and simmer for 15 min until tender.

Remove from heat and purée until smooth in a blender or with a stick blender. Add basil purée till smooth and serve or chill.

Serves 8.

Saag Paneer with Feta

This recipe is from Bon Appetite and it is wonderful! I bit of work for a weeknight but so worth it. I love using feta, if you are vegan use tofu.

  • ¼ c plus 2 Tbsp. ghee or olive oil
  • 2 Tbsp. coriander seeds
  • ¼ tsp. ground cardamom
  • 1 small onion, chopped
  • 1 garlic clove, finely chopped
  • 1 1½” piece ginger, peeled, chopped
  • 1 lb. baby spinach (about 12 cups)
  • 1 small serrano chile, coarsely chopped
  • 1½ tsp. fresh lime juice
  • Salt
  • 6 oz. feta, or tofu, cut into 1″ pieces
  • 1 tsp. cumin seeds
  • ¼ tsp. asafetida (optional)
  • ¼ tsp. red chili powder
  • Naan or rice (for serving)

Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes.

Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute.

Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.

Transfer to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.

Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops.

Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.

Serves 4.

Portobello Burger

Thanks Eating Well for the inspiration and TJs for the amazing buns! I sprinkled a little steak seasoning on the shrooms it was so good!

  • 4 portobello mushrooms, cleaned and gills scraped out
  • 4 high quality buns
  • 8 tomato slices (2 tomatoes)
  • 1/2 red onion sliced thin
  • 8 lettuce leaves
  • 2 avocados, sliced thin
  • 4 slices of cheese
  • Mayo
  • 8 pickle slices
  • Olive oil spray
  • Steak seasoning or steak sauce

Prepare grill to medium high.

Spray mushroom will Olive oil and season generously. Grill for 5 – 8 minutes per side until cooked through.

Toast buns lightly.

Assembly your burger and enjoy!

Serves 4.

Baby Kale and King Trumpet Stir Fry

This is so yummy and quick!

  • 2 tsp oyster sauce, plus more to taste
  • 1 tsp fish sauce or Coconut Aminos
  • 4 tsp neutral oil
  • 1 1/2 tsp red chili pepper
  • 1 1/2 tbsp finely chopped garlic, divided
  • 2 tsp water
  • 1 tsp cornstarch
  • 2 (5-ounce) packages baby kale
  • 8 oz king Trumpet mushrooms, sliced thin
  • Black pepper

Whisk together oyster sauce, fish sauce, and 1 teaspoon oil in a small bowl until combined. If desired, stir in chile and sugar. Add additional oyster sauce, if desired. Stir in 1 1/2 teaspoons garlic; set aside. Whisk together 2 teaspoons water and cornstarch in a small bowl until milky and smooth; set aside.

Heat remaining 1 tbsp oil in a pan over high until shimmering. Add mushrooms cooking until browned on both sides. Add remaining 1 tablespoon garlic; cook, stirring constantly, until fragrant, 5 to 10 seconds. Add kale a few handfuls at a time, stirring until wilted before adding next batch, until all greens have wilted and are reduced to about one-third in volume, about 2 minutes and 30 seconds.

Green Goddess “Tuna” Salad Sandwich

This vegan lunch is so yummy!! If your not vegan just use tuna in place of the hearts of Palm.

  • 1/4 c basil leaves
  • 1/4 c parsley leaves
  • 1/4 c tarragon leaves
  • 1/4 c mayo
  • 1/4 c sour cream or vegan sour cream
  • Zest of 1 lemon
  • 2 tbsp 1 tsp lemon juice
  • 2 tbsp olive oil
  • 1 can hearts of Palm or tuna
  • Celery stalk
  • Shallot
  • 1 clove garlic
  • Salt and pepper
  • Lettuce
  • 4 slices whole grain bread, toasted

Purée basil, parsley, tarragon, mayo, sour cream, lemon zest, juice, and 2 tbsp oil in a blender until smooth.

In a food processor chop hearts of palm, celery, shallot in garlic until chopped finely. Toss with dressing until coated.

Top toasted bread with lettuce and heart of palm mixture.

Serves 2.