Eggplant and Tomato Curry

I must admit I had fun with this one. I had a couple of heirloom yellow eggplants, and I was craving curry. Hmm, yellow curry. What would happen if I made a yellow curry with all yellow vegetables? Okay, delicious. Does it taste different than a curry made with the more the more tradition purple eggplant, red tomato and green or red pepper? Probably not. But, this is a feast for the eyes as well as the palate!

Ingredients: 

1/2 cup brown rice

1 Tbs olive oil 

1/2 cup onion, diced

1 clove garlic, minced

1 tsp minced ginger

1/4 cup water

up to 1/4 cup yellow curry paste

up to 1 can low fat coconut milk

1 Tbs turbinado sugar

2 tsp low sodium soy sauce

1/2 tsp cumin

1 eggplant, sliced then diced into 1/2-inch pieces

1/2 cup Yukon gold potatoes, diced into 1/2-inch pieces

1/2 cup yellow pepper, diced into 1/2-inch pieces

1 can garbanzo beans (optional)

10 yellow pear tomatoes, halved

1/4 cup chopped Thai basil or spinach

1/4 cup chopped chives

Directions: 

Cover the brown rice with 1 cup water and bring to a boil. Cover and cook until done, about 30 minutes. Heat the olive oil in a large nonstick skillet or small heavy bottomed pan. Add the onion, garlic, and ginger and cook until the onion begins to turn translucent, about 5 minutes. Add the water to deglaze the pan. Add 1 or 2 tablespoons of the curry paste and an equal amount of the coconut milk to the pan and whisk to combine. Taste, adding more curry paste if you like it spicier. Add another 8 ounces of coconut milk to the pan along with the sugar, soy sauce, and cumin, stirring to combine. Add the eggplant, potatoes, pepper, and optional garbanzo beans, then cook until the potatoes are done, about 15 minutes. Add the tomatoes, along with the Thai basil or spinach. 

To serve, mound about 1/2 cup cooked rice in a bowl, top with 1/2 of the eggplant and tomato curry. Garnish with the chopped chives.

Stealthy Cooking Tip: Yellow curry paste is the least spicy of the curry pastes. It's made with mostly turmeric, plus cumin, coriander and you guessed it, some chilies. Even though it's mild, it still has some heat. Adding the curry paste 1 tablespoon at a time allows you to control just how spicy you like your curry. As for the other Thai curry pastes, green curry paste is made with green chilies, plus lemongrass and Thai basil, so it's slightly spicier. Red curry is made with red chilies, plus garlic and additional spices and is typically the spiciest of the Thai curry pastes. You can always add some chilies if you want it spicier!

Kimchi Fried Rice

There are so many recipes for kimchi fried rice. This Korean staple is a delightful mix of kimchi and rice. It traditionally includes a meat along with an egg on top. I've mixed things up just a bit (what else is new!?) in this recipe, by eliminating the meat, but have remained true to the kimchi and rice. 

Ingredients: 

1 tsp olive oil

1shallot, sliced

1 clove garlic, minced

1 tsp ginger, minced

1 cup sliced mushrooms

1 carrot, peeled and diced

1/2 cup edamame

1 tsp olive oil

1 bag precooked brown rice and quinoa

1/2 cup kimchi, squeezed to remove moisture, and chopped

2 Tbs mayonnaise

1 tsp sriracha

1 tsp butter

2 eggs, cooked, over easy or poached

1 Tbs snipped chives

1 tsp sesame seeds

Directions:

Heat the olive oil in a nonstick skillet. Add the shallot, garlic, and ginger and cook for 1 or 2 minutes, until the shallot begins to crisp. Add the mushrooms, carrot, and edamame and cook for another 5 minutes, until the mushrooms begin to soften and the carrot is crisp tender. Remove the cooked vegetable to a plate and cover to keep warm. Add the second tsp of olive oil to the skillet. Open the bag of rice and let the rice cook, undisturbed, for several minutes until it begins to crisp. Add the kimchi and vegetables to the rice and let everything cook together until heated through. Divide the kimchi rice between two plates. Add the butter to the pan and cook the eggs. Make the sriracha mayo while the eggs are cooking by combining the two ingredients together in a small bowl. Place one egg over each serving of fried rice. Top with a drizzle of sriracha mayo, some of the snipped shives and sesame seeds. Serve. 

Serves 2

Stealthy Cooking Tip: Do remember to squeeze the kimchi! Kimchi is juicy. Adding liquid to fried rice will prevent it from browning and becoming crisp. However, topping the fried rice with a runny egg is another thing. The rice is already crisped, so the runny center of the egg provides a nice contrast to the crunchiness of the rice. Enjoy!

Gigante Limas in Tomato Sauce

These giant lima beans came in a can, but I've also seen them dried. Sometimes they're called butter beans, and yes, they are as just as smooth as butter! I drained them, added an Italian style sauce, and served them as a main course. They'd be just as good as a side dish. 

Ingredients: 

1 tsp olive oil

1/2 cup chopped sweet onion

1 tsp minced garlic

1/2 cup chopped red pepper

1/2 cup sliced celery

2 slices bacon, sliced, cooked, and drained (omit for a vegan version)

1 can Italian Style tomatoes

1/2 tsp dried basil

1/2 tsp dried oregano

1  12 oz can large lima beans

Directions: 

Cook the bacon in a medium size nonstick skillet while the vegetables are being prepped. Drain the bacon and move to a paper towel. Wipe the skillet dry. Heat the olive oil in a nonstick skillet over medium heat. Add the onion, garlic, red pepper, and celery and cook for about 5 minutes. Add the tomatoes, along with the basil and oregano. Drain and rinse the lima beans. Add the beans to the skillet and bring to a simmer. Taste. Add salt and pepper to taste. Serve. 

Serves 2-3 as a main course or 4 as a side dish

Stealthy Cooking Tip: You likely won't need to add salt to this dish. Both canned beans and canned tomatoes, even the low sodium varieties, have plenty of salt! Rinsing the beans will significantly lower the sodium, but they'll still have plenty of salt to taste great!

 

Gnocchi with Chanterelles and Prosciutto

I discovered Cappello brand gluten free gnocchi a while back, and I haven't tried another brand since. It's delicious, regardless of whether you eat gluten free or not. I've tried it in a number of different dishes and have found that every one of them is better, simply because the gnocchi is SO good. If you have another brand that you prefer, please use it! But, I'll hold you to a taste test!

Ingredients:

1 box Cappello gluten free gnocchi

1 tsp olive oil

4 slices prosciutto, cut into 1 inch squares

1/2 cup sliced sweet onion 

1 clove garlic, minced 

2 cups Chanterelle mushrooms, cleaned and sliced

1 tsp dried basil

1 Tbs butter or 1 tsp butter and 2 tsp olive oil

Directions: 

Bring a large pot of water to a boil. Add the gnocchi and cook according to directions. Prepare the rest of the ingredients while the gnocchi cooks. Heat the olive oil in a nonstick skillet. Add the prosciutto and cook until the prosciutto is crispy. Remove the prosciutto from the pan, then add the onion, garlic, and mushrooms, along with the basil to the pan. Cook until the onion is translucent, and the mushrooms begin to give off their liquid. Push the vegetables to the side of the skillet. Drain the gnocchi and add it to the skillet along with the butter. Cook the gnocchi for an additional 3 or 4 minutes, until it begins to turn golden in spots. Add the prosciutto back to the pan and stir all the ingredients together. Serve.

Serves 2

Stealthy Cooking Tip: Use vegan butter and omit the prosciutto to make this a vegan recipe. It will definitely still be delicious!

Stuffed Portobellos on Creamed Millet

I had a dish similar to this when I was at a wonderful seaside restaurant - in Croatia. The food would have tasted wonderful wherever it was served, but from where I sat, it tasted just as spectacular as the view. Many dishes in the area are "creamed" or "creamy", but almost none of them use cream. Instead, the term refers to using a blender to make the dish smooth. In this case, I used both stock and coconut milk to help smooth the millet, turning it into a creamy porridge to set off the savory mushroom on top. The restaurant was called The Botanist, located in Zadar, and it's a vegan restaurant. I took some liberties with my interpretation, and used an egg and some chicken stock in this dish. I've added notes to make it vegan.  

Ingredients: 

1/2 cup millet

1 cup low sodium chicken or vegetable stock

1/2 cup water

1/2 cup light coconut milk

2 portobello mushrooms

1/2 cup breadcrumbs or gluten free breadcrumbs

2 Tbs minced onion

2 Tbs finely chopped red pepper

1 tsp minced garlic

1 tsp parsley

1 tsp oregano

1/2 tsp sea salt

several grinds of pepper

1 egg (or 1/4 cup stock)

1 Tbs Parmesan (can use vegan Parmesan)

1 pinch paprika

1 pinch pink sea salt

Directions: 

Preheat oven to 400F. Remove the stems and gills from the mushrooms. Combine the bread crumbs through the egg or stock in a large bowl. Use your hands to lightly mix them together. Divide the bread crumb filling between the mushrooms. Top each mushroom with the Parmesan. Place the mushrooms on a nonstick ovenproof pan and cook for 30 minutes. Make the creamed millet while the mushrooms are cooking. Combine the millet and the liquids in a saucepan. Bring to a boil over medium heat. Lower the heat to a simmer, cover and cook for 20 minutes. Use an immersion blender to make the mixture smooth. Taste the creamy millet, and add salt to taste. 

Divide the millet between two plates. Top each with one of the mushrooms. Sprinkle some of the Paprika and sea salt over each serving. 

Serves 2

Stealthy Cooking Tip: It gets a little easier to make dishes vegan all the time. Vegetable stock makes a good substitute for chicken stock. There are several brands of vegan Parmesan available as well. While the egg helps to hold the filling together, it isn't necessary. Vegetable stock will do the job just fine! I've included both methods. Aren't options fun!

Gnocchi with morels and green beans

I saw these morel mushrooms at the farmers market and couldn't resist. I mean, how many times do you find fresh morels? I so rarely see them that I snap them up whenever they make an appearance. This time, I mixed them up with green beans and green onions and tossed the resulting mixture over some gnocchi. Delicious! 

Ingredients: 

8 oz fresh or frozen gnocchi

1 tsp olive oil

1 tsp butter or vegan butter

1 tsp olive oil

4 to 8 oz fresh morel mushrooms

1 clove garlic, minced

4 to 8 oz fresh or frozen green beans, cut into 2 inch lengths

2 green onions, cut into 2 inch lengths

1/4 to 1/2 cup vegetable or chicken stock

1/4 cup white wine (optional)

1 Tbs butter or vegan butter

2 Tbs Parmesan cheese

Directions: 

Set a large pot of water over high heat and bring to a boil. Cook the gnocchi per package instructions, usually about 3 to 4 minutes. Drain and set aside. 

Clean the morels, by inspecting them for dirt (or bugs) and brushing them clean. Cut off the woody ends and discard, cut the morels in half, or cut them in quarters if they are very large. Heat 1 tsp of olive oil in a large skillet over medium high heat. Add the mushrooms and cook until the mushrooms begin to brown, about 3 or 4 minutes. Add the garlic, along with the green beans and green onions. Cook for an additional minute or two, just until the vegetable begin to soften. Add the stock and wine, if using, and cook for until warm. Stir in the butter until the mushroom mixture is smooth and creamy. Remove the mushroom mixture to a plate and set aside. Return the empty skillet to the stove. Heat the additional teaspoon of olive oil and butter in the skillet and add the drained gnocchi to the skillet. Cook, turning midway, until the gnocchi is browned is spots, about 4 minutes. Add the mushroom mixture back to the skillet, stirring to combine. 

Dish up the gnocchi with mushrooms. Top with Parmesan cheese, if desired. Enjoy!

Stealthy Cooking Tip: Look for morels at your local farmers market. You'll likely find the freshest wild mushrooms there. In addition, there are some mushroom growers who may have fresh morels, though they're still seasonal, making their debut each spring. Many vendors will help you pick out the best mushrooms. I always ask them first. However, if they're busy, look for mushrooms that are firm and dry. Avoid mushrooms that are soft and wet or hard and dried out. Enjoy your morels!

Tamal Stuffed Mushrooms

I recently visited Tucson and had the good fortune to eat at El Charro restaurant. It's been in business for over 100 years, and there's some very delicious reasons why! I've had something different each time I've visited there, and everything has always been delicious. This time, I had an appetizer that was stuffed with a vegan tamale mixture, and it was soooo tasty that I had to make my best approximation of it when I got home. If you're ever in Tucson, make sure to eat at El Charro in Old Town - it's one of my all-time favorites!

Ingredients: 

20 baby portobella mushrooms or 4 large portobellas

1 cup masa harina

1/4 tsp baking powder

1/2 tsp salt

3 Tbs plus 1 tsp extra virgin olive oil

3/4 cup to 1 cup broth

1/4 cup cooked quinoa

2 Tbs chopped onion

1/4 cup chopped nopalitos, rinsed, drained, and patted dry (or Anaheim chilis)

1/4 cup corn, cut off the cob, or microwaved and drained if frozen, or drained if canned

1/2 cup green enchilada sauce

1/2 cup green salsa

1/4 cup nopalitos, rinsed, drained, and patted dry

1 cup fresh tomato salsa

1 cup fresh avocado salsa or guacamole

Directions: Heat the oven to 325F. Prepare the mushrooms by removing the stems. If you're using the larger portobello mushrooms, scrape out and discard the brown gills. The smaller mushrooms won't usually have ripened gills, so they won't need to be removed. Prepare the tamale filling by mixing the masa together with the baking powder and salt in a large bowl. Pour in 3 tablespoons of the olive oil, then use your hands to mix everything together. When squeezed, the mixture should slightly hold together. If it doesn't, add the additional teaspoon of olive oil and mix together by hand. Add 3/4 cup of chicken or vegetable broth and mix with a mixing spoon. If the mixture is very dry, add another 1/4 cup of stock. Fold in the quinoa, onion, nopalitos, and corn. Choose a baking dish that will hold the mushrooms in one layer. Mix the enchilada sauce, salsa, and nopalitos together, then pour enough of the sauce to cover the bottom of the baking dish about 1/4 inch deep. Generously fill each mushroom with some of the tamale filling then place in the baking dish. When the dish is full, cover tightly with either foil or a tight-fitting lid (I used both!) and bake for 45 minutes. Check to see if the filling is cooked and the salsa sauce is bubbling. Cook an additional 15 minutes if needed. Serve by spooning some of the green enchilada sauce mixture over the mushrooms, along with the tomato salsa and avocado on the side. 

Serves 4, more as an appetizer

Stealthy Cooking Tip: Nopalitos are available canned, with a surprising amount of spice to them! They'll add tons of flavor to your dish. If you can't find them, use canned or fresh Anaheim chilis. 

Summer Bowl with Green Goddess Dressing

I love the story of Green Goddess Dressing - how the dressing was first made at the Palace Hotel in San Francisco as a tribute to the play "Green Goddess". It typically is made from a base of mayonnaise and sour cream, then gets its green tint from the green herbs which are blended into the dressing: chervil, chives, and tarragon. There's just a hint of saltiness from anchovy and a bit of a bite from lemon juice. I've changed things up, just a bit, and use this as a sauce over a bowl full of summertime vegetables with some brown rice. Just the thing for a warm end of summer night. 

Ingredients: 

1/2 cup brown rice

1 cup water

pinch of salt

1 cup broccoli, cut into small florets

1 cup kale, thinly sliced

1/2 cucumber, thinly sliced

10 grape tomatoes

1/2 avocado, sliced

for the dressing: 

1/4 cup ranch dressing (I used Follow Your Heart High Omega Vegan Dressing)

1 tsp finely chopped fresh parsley (1/2 tsp dried)

1 tsp finely chopped fresh chervil (1/2 tsp dried)

1 tsp finely chopped fresh tarragon (1/2 tsp dried)

1 tsp finely chopped chives (optional)

1 Tbs lemon juice

toppings:

2 Tbs pistachios

2 green onions, white parts thinly sliced, green parts cut into 1/2 inch lengths

Directions: 

Add the rice, water, and salt to a small saucepan, bring to a boil, cover and cook until tender, about 30-40 minutes. Or, cook the rice in a rice maker. Add several cups of water to a small saucepan and bring to a boil. Add the broccoli, and cook until al dente, about 3 or 4 minutes. Drain the broccoli and run under cool water to stop the cooking process, then set aside. Make the dressing by mixing the ranch dressing with the herbs. You may use a blender to get a pretty green color, or just mix them together for a more rustic looking, speckled dressing. Make two bowls by scooping some of the rice onto each bowl. Then divide the green beans, snap peas, cucumber, tomatoes, and avocado between the bowls. Drizzle some of the dressing on top of each bowl, topping with pistachios and green onions. 

Serves 2

Stealthy Cooking Tip: Imagine my surprise when I added the photo and found that I had used broccoli and kale when my own original recipe called for green beans and sugar snap peas! I always say to use whatever vegetables you have on hand!  

Teriyaki Rice with Tofu

I just call this teriyaki rice, forgetting to mention the tofu, when I serve this to my non-tofu loving family members. After the first bite, there are no questions asked about the ingredients, as everyone is too busy enjoying!

Ingredients: 

1-2 cups cooked short grain brown rice

1 cup extra firm tofu, cut into 1/2 inch cubes

1/4 cup water

1 tsp cornstarch

2 Tbs soy sauce

2 Tbs rice vinegar

2 tsp olive oil, divided

1 shallot, cut into small dice

1 clove garlic, minced

1 tsp minced ginger

1/2 cup mushrooms, sliced

1/2 red pepper, deveined and diced

2 carrots, peeled, quartered and cut into 1 inch lengths

1/2 cup peas, fresh or frozen

2 green onions, sliced

1 tsp sesame oil

1/2 tsp black sesame seeds

1/2 tsp white sesame seeds

Directions: 

Mix the water together with the cornstarch and set aside. Combine the soy sauce and vinegar together in a small bowl. Add the tofu cubes to the soy sauce and vinegar mixture. Let the tofu marinate while you prepare the remaining vegetables. Heat just 1 teaspoon of the olive oil in a skillet over medium heat. Drain the tofu, saving the remaining sauce, then add the tofu to the skillet. Cook, turning occasionally until browned on all sides. Remove the tofu from the skillet, setting it aside. Add the second teaspoon of olive oil to the skillet. Add the shallot, garlic, and ginger, stirring until fragrant, about 1 minute. Add the remaining vegetables, along with any remaining soy mixture, and cook until the red peppers soften and the mushrooms begin to give off their liquid, about 3 or 4 more minutes. Return the tofu to the skillet, along with the cornstarch mixture and the sesame oil. Stir over the heat, until everything is hot and the sauce thickens. Divide the rice onto 2 plates, topping each with one half of the tofu mixture. Sprinkle some of the sesame seeds on top and serve. 

Serves 2

Stealthy Cooking Tip: The smaller tofu is cut, the easier it is to mix with the other vegetables. If you enjoy tofu, as I do, cut it into larger pieces, like I did in the photos. If you or others don't enjoy seeing tofu, then cut it smaller and it will simply "disappear" into the other vegetables. Tofu itself doesn't have much of a taste, but it does pick up tastes, so does well with a quick marinade. Enjoy!

Tofu Rice Bowl

 

Even though it's been a while since I posted a bowl recipe, my love of bowls continues! A whole meal in a bowl - what can be better than that? Bowls can be something quick to put together for lunch or can be more elaborately made for dinner. Either way, I'm still smitten with them. This one's the easy version, which we gobbled up for lunch!

Ingredients: 

2 cups quinoa/rice mixture (I used Seeds of Change)

1 cup edamame succotash

1 cup baby spinach leaves

8 grape tomatoes

1/2 avocado, diced

1 Tbs salad dressing

1 tsp olive oil

1/2 cup mushrooms

1/4 cup chopped onion

1 clove garlic, minced

1 cup Mediterranean style Hodo tofu

2 lime quarters

Directions: 

Cook the rice as directed. Mix the salad together while the rice cooks by mixing the spinach, tomatoes, and avocado together with the dressing in a small bowl. Heat the olive oil in a skillet over medium heat. Add the mushrooms, onion, and garlic and let cook for about 2 minutes, until the onion begins to turn translucent. Add the tofu and cook until just heated through. Divide the ingredients between two bowls, adding some of the rice, succotash, spinach salad, and tofu to the bowls, along with a lime quarter on the side. Serve. 

Serves 2

Stealthy Cooking Tip: Lately, I've been adding layers of both something crunchy and something for visual punch on many of my meals. I think this would be good topped with either pumpkin seeds or pistachios for some crunch. In addition, some sriracha mayonnaise (mix 1/2 tsp to 1 tsp sriracha with 1/2 cup may) can be drizzled on top to add visual appeal.  

Gnocchi Salad

I served this salad warm, and suggest you do the same. I've discovered that cold gnocchi are not the taste I want to experience more than once! That said, this "salad" is chock full of a variety of veggies that are simply delicious, especially with the simple dressing that ties it all together. 

Ingredients:

8 oz prepared gnocchi

1 tsp olive oil

1 tsp butter

1/2 sweet onion, chopped

1 clove garlic, minced

1 zucchini, sliced

1 yellow squash, sliced

1 cup mushrooms, sliced

1/2 red pepper, chopped

1/2 cup white wine

1 Tbs vinegar and oil salad dressing

2 Tbs minced fresh basil

several grinds of sea salt

several grinds of black pepper

2 Tbs Parmesan cheese, finely grated

Directions: 

Fill a saucepan with about 1 quart of water and bring to a boil on the stove top. Prepare the vegetables while the water is coming to a boil. Heat a skillet over medium heat with the olive oil and the butter. Add the onion and garlic and cook for several minutes, until the onion begins to turn translucent. Add the zucchini, squash, mushrooms, and red pepper and continue to cook for another few minutes, until the mushroom begins to change color. Add the white wine, along with the fresh basil and cook until the wine reduces by half. Turn the heat off of the vegetables but leave them on the stovetop. Add the gnocchi to the boiling water and cook until al dente, usually 2 to 3 minutes. Drain the gnocchi and mix it with the vegetables. Add the salad dressing, adding more if the gnocchi is too dry. Add salt and pepper to taste. Serve by placing the mixed gnocchi salad into bowls and topping with the Parmesan. You can use vegan butter and Parmesan to make this a vegan meal. 

Serves 2 to 3

Stealthy Cooking Tip: This gnocchi salad has many more vegetables than the regular side or main dish of gnocchi would have. If your family (or you) doesn't like salads, simply call this "gnocchi"! 

Sweet Potatoes with Adobo Pinon Sauce

I've been loving getting Purple Carrot boxes in the mail on an irregular basis. They use spices that I don't normally stock in my kitchen. I'm still not going out to eat very often, but I do long for tastes that are a little different from what I regularly cook. As a result, I'm becoming more experimental in what I do regularly cook! To start, I spent some time in the grocery store looking at the spice racks and picking up spices and spice mixtures that I didn't have at home. Needless to say, I'm enjoying new tastes more frequently, and today's sweet potato recipe is one of the results that I'm very happy to share!

Ingredients: 

2 sweet potatoes

1 tsp olive oil

1/4 cup pine nuts

1 Tbs lemon juice

2 Tbs plain Greek yogurt (I like Kite Hill for a non-dairy version)

1 clove garlic, sliced

1/2 to 1 tsp Adobo seasoning, depending on taste

Caribbean Salsa

Directions: 

Preheat oven to 375. Cut the sweet potatoes in half, lengthwise. Add a little olive oil to the cut side of the potatoes, and place cut side down on a baking sheet. Roast for 25-35 minutes. When they're done, the potatoes will either pierce easily with a fork or give nicely with a slight push of your finger. Make the adobo pinon sauce while the potatoes roast. Place the pine nuts, lemon juice, yogurt, garlic, and just 1/2 tsp Adobo seasoning into a food processor. Taste, then add more Adobo seasoning to taste. Process for about 1 minute, until the pine nuts are ground finely, and the mixture has a saucy consistency. To serve, allow one half sweet potato per person. Drizzle some of the Adobo pinon sauce on top of the potato, then spoon some of the salsa on top. Enjoy!

Stealthy Cooking Tip: I found Adobo seasoning at the regular grocery store. It's a delightful combination of spices! It also includes salt as the number one ingredient - hence, no added salt to the potatoes or sauce. If you find you want more salt, use a salt grinder set on the largest grind, then use just one grind. The larger crystals will make your palate think you're getting all the salt you need, yet you'll use less in the long run. 

Quick Burrito Bowls

It's summer, and today is another scorcher here, so I'm looking for something that's quick to fix so it doesn't heat up the kitchen. Whatever it is better be as tasty as it is quick. I do like spicy food when it's hot ... somehow the spicy heat makes the high temperature more enjoyable. I think that a bowl would be just the ticket!

Ingredients:

1 package Seeds of Change Spanish Rice

1 cup Trader Joe's Corn and Chili Salsa

1 can low sodium black beans, drained and rinsed

1/2 red onion, thinly sliced

1 cup guacamole (homemade or purchased)

1 lime or lemon, sliced

4 ounces cheese or vegan cheese shreds

4 Tbs peach or tomato salsa

Directions: 

Cook the Spanish rice according to package directions, by microwaving for 90 seconds. Add the red onion slices to the black beans in a medium saucepan, then heat over medium heat until hot. Get out 4 bowls. Add 1/4 of the Spanish rice, 1/4 cup corn salsa, 1/4 cup black beans, 1/4 cup guacamole and one lime slice to each bowl. Top the black beans with the cheese. Use the peach or tomato salsa as a dressing, and drizzle 1 tablespoon of the salsa over each bowl. Enjoy!

Serves 4

Stealthy Cooking Tip: Serve this with a green salad for a complete meal! Now, this is one quick and low heat way to have a summer lunch or dinner!

Smokin' Hot Lasagna

It's taken years, but I've finally developed a gluten free, dairy free vegetarian lasagna recipe that makes me happy! This one relies on some specialty products for the delicious result. For dairy free cheeses, I used Kite Hill dairy free ricotta, Sprouts bulk products dairy free Parmesan substitute, and VioLife Just Like Feta dairy free Feta that melts and tastes surprisingly like mozzarella. In addition, I used a fresh gluten free lasagna noodle, which also means there is significant time saved because fresh noodles don't need to be precooked before the lasagna is put together. Enjoy!

Ingredients: 

fresh gluten free lasagna noodles

1 tsp olive oil

1 small onion, chopped

1 clove garlic, peeled and minced

3 cups chopped fresh spinach

8 oz. dairy free ricotta (Kite Hill)

1/4 cup diary free Parmesan, plus additional for sprinkling on top

2 eggs, beaten

1 tsp olive oil

2 cups sliced mushrooms

1/4 cup red wine

1 Tbs sugar

2-3 cups marinara sauce of your choice

2 Tbs chopped fresh basil

1/2 cup diced Violife just like feta cheese

Directions: 

Preheat oven to 350F. Heat 1 tsp of olive oil in a skillet set over medium heat. Add the onion and garlic and cook for about 5 minutes, until the onion turns translucent. Add the spinach, stirring until the spinach is wilted. Remove the skillet from the heat. Next, mix the ricotta and Parmesan together in a medium size bowl. Add the eggs to the cheese mixture, then fold in the cooled onion and spinach mixture. Return the empty skillet to the stovetop. Heat the second teaspoon of olive oil over medium heat. Add the mushrooms, cooking until the mushrooms begin to give off their moisture. Add the red wine, sugar, and marinara sauce and cook until heated through. Stir the fresh basil into the marinara mixture. 

To assemble the lasagna, pour a small amount of tomato sauce in the bottom of an 8x8 baking pan. Place a single layer of lasagna noodles, then top with about half of the spinach cheese mixture. Top with about half of the diced feta cheese and some of the tomato sauce. Repeat with a second layer of noodles, spinach cheese, feta and tomato sauce. Add a final layer of noodles, then top with a generous amount of tomato sauce. Sprinkle on a final amount of Parmesan. 

Bake uncovered for 30 minutes. Remove from the oven, cover, and let stand for 10 minutes before cutting. Cut into squares and serve. 

Serves 6 to 8

Stealthy Cooking Tip: You may notice the lack of added salt in this recipe. Most cheese, including dairy free cheese, has salt added for taste. The same is true of most marinara sauces. You can taste to make sure this is seasoned to your liking by cutting a small bite size portion of the cooked lasagna just before serving. Then, add a sprinkle of salt if you think it's necessary. 

Lion's Mane "Crab" Cakes

I love it when I discover something new ... and I certainly didn't know before that lion's mane mushrooms taste, and cook up, just like crab! Who knew? I love that I can add this in to my meatless rotation, and it's so tasty that my meatlovers in the family don't even miss their actual meat! These take a little bit of time. It helps to dry out the mushrooms in the oven, as they tend to be more moist than crab. However, the results are well worth the time! Now, I've never seen these mushrooms in my supermarket, but I did find them at the farmer's market. Here in Sacramento, Dragon Gourmet Mushrooms attends several of our local markets, and the lion's mane have been available each time I've visited. They offer a recipe for "crab" cakes at their booth, which was the inspiration for this recipe. Thanks for another inspiring visit at the farmer's market! 

Ingredients: 

8 ounces lion's mane mushrooms

1 tsp olive oil

2 green onions, white and green parts cut into 1/4 inch lengths

1 clove garlic, minced

1 stalk celery, cut in half lengthwise, then cut into 1/4 inch lengths

2 Tbs. mayonnaise

1/2 tsp soy sauce

1 egg

1 Tbs Italian parsley, minced

1/2 tsp dried basil (or 1 Tbs fresh)

1/2 tsp salt

several grinds pepper

1/2 cup panko, bread crumbs, or gluten free panko

1 tsp to 1 Tbs lemon juice

1 tsp olive oil

Sauce: 

1 Tbs. mayonnaise

1 Tbs. Dijon mustard

1/2 tsp paprika

1 Tbs. lemon juice

1/4 tsp pepper

dash Sriracha or hot sauce

Directions: 

Preheat the oven to 350F. Slice the lion's mane mushroom into 1/2 inch thick slices. Lightly spray a baking pan with spray on olive oil and arrange the mushrooms in a single layer on the pan. Bake for 20 to 30 minutes, until the mushrooms are beginning to dry out and have some light brown spots on them. Remove from oven and let cool for a few minutes. Prepare the rest of the ingredients for the crab cakes while the mushrooms are in the oven. Add the olive oil to a nonstick pan on the stove top and heat over medium heat. Add the green onion, garlic and celery and cook for about 2 minutes, just until they get soft and lose some of their snap. Remove from heat and let cool. Mix the mayo, soy sauce, egg, parsley, basil, salt and pepper in a bowl. Add the cooled vegetables and mushrooms to the bowl and mix. Add the panko or bread crumbs and mix. Add enough lemon juice so that the mixture is soft enough to form cakes, but still hold together. Form into 4 regular size patties, with one small patty for testing. Heat the final teaspoon of olive oil in the skillet. Add the test patty to the pan, and make sure it has enough moisture to stay together. Add more lemon juice to the mixture if the patty falls apart during cooking. Cook the remaining patties. Cook the patties for about 2 minutes per side. Make the sauce while the patties are cooking by mixing all the sauce ingredients together. To serve, place a patty or two for each serving and some sauce alongside. 

Serves 2 as a main course or 4 as a side dish

Stealthy Cooking Tip: Lions' mane mushrooms have been much lauded for their health benefits for thousands of years. They're high in antioxidants, and have been touted as helping lower inflammation and improving mental functioning. They probably won't become part of your daily diet, but however often you eat them, I think you'll agree, they're delicious! 

Bolognese Sauce

Bolognese sauce is typically a meat sauce that's served over wide noodles. I took the liberty to make this vegetarian version starting with some ideas from the Purple Carrot. Their web site has vegetarian recipes that are innovative, and I've been having some fun with them. Here's my version of Bolognese sauce, and as you can tell from the photos, I served mine over spaghetti noodles - after all, during Covid, I take whatever noodles I can find!

Ingredients: 

1 tsp olive oil

1/2 cup chopped onion

2 cloves garlic, chopped

1 Anaheim chili, seeded, deveined, and chopped

1/4 cup cauliflower florets

1/2 cup mushrooms, chopped

3/4 cup Mediterranean tofu (Hodo brand)

2 Tbs. tomato paste

1 Tbs. fresh rosemary

2 Tbs. fresh parsley

1 can diced tomatoes

1/4 tsp cayenne pepper

2 Tbs. Parmesan cheese (or vegan Parmesan)

cooked spaghetti or other noodles

Directions: 

Use a food processor to pulse the onion, garlic, chili pepper until they are nearly minced and the cauliflower is about the size of rice grains. Heat the olive oil in a non stick skillet. Add the onion, garlic, pepper, and cauliflower and cook for several minutes. Add the mushrooms. Put the tofu in the food processor and pulse several times until it is a size similar to the other vegetables. Add the tofu to the skillet. Add the tomato paste and herbs and cook for about 1 minute more, until the herbs are fragrant. Put the tomatoes in the food processor and pulse so that they are broken up into small pieces. Add the tomatoes to the skillet, along with the cayenne pepper. Cook the noodles according to package directions. To serve, mound some of the noodles on a plate, and top with some of the sauce, and Parmesan. 

Serves 4

Stealthy Cooking Tip: My favorite gluten free noodles are made by Tinkyada Joy company, and it's been very difficult to find any type in any of my regular stores. I just ordered 12 boxes from Amazon today ... and hopefully won't run out again for a very long time!  

Gnocchi with deconstructed pesto and mushrooms

This sauce is all about the taste of pesto, but there's lots of texture when you don't blend the pesto together. I like the way the texture works with the mushrooms and onions in this recipe. I served this with gnocchi, but it would be equally good with pasta. 

Ingredients: 

1 Tbs butter

12 ounces cremini mushrooms, sliced

1/2 cup vertically sliced onion

1 clove garlic, minced

1/2 cup chicken stock

1/2 cup fresh basil leaves, finely chopped

1/4 cup fresh parsley leaves, finely chopped

1/4 cup grated Parmesan cheese

2 Tbs pine nuts

1 16 oz package of gnocchi

Directions: 

Heat butter over medium heat in a non stick pan. Add the mushrooms, onion, and garlic and cook until the mushrooms begin to give up their moisture and the onions turn translucent, about 5 minutes. Turn the heat to a low simmer. Add the chicken stock, along with half of the basil and parsley and continue to cook. Cook the gnocchi according to package directions. Drain, then add the gnocchi to the mushroom mixture. 

To serve, spoon up the gnocchi, top with some of the parmesan and pine nuts. 

Serves 4 

Stealthy Cooking Tip: This has all the taste of pesto, and could certainly be made with a pesto sauce with the simple addition of mushrooms and onions. To make this a complete meal, just add a green salad. 

Spinach Tart

Remember that extra pie crust from the rhubarb pie? Here's what I did with it. I called this a tart, because I was out of both cheese and milk when I made this, but I did have lots of eggs and spinach. If you have fresh spinach from the garden this is even better, but many kinds of greens are delicious with eggs - my favorites are spinach and kale, though chard, beet greens or collard greens will work as well.

Ingredients:

1 pie shell
1 tsp olive oil
1 tsp butter
1/2 cup chopped sweet onion
1/2 cup chopped red pepper
1/2 cup sliced mushrooms
1/2 tsp minced garlic
2-1/2 cups chopped spinach or kale
1/2 tsp salt
4 or 5 large eggs, depending on size of pie plate

Directions:

Preheat oven to 400F. Line an 8 or 9 inch pie plate with pie dough. Prick the dough with a fork and refrigerate while the vegetables are cooking. Heat the olive oil and butter in a nonstick pan set over medium heat. Add the onion, pepper, mushrooms, and garlic and cook until the onions are translucent and the mushrooms begin to color, about 5 minutes. Add the spinach to the pan and cook for about 30 seconds more, just until the spinach wilts. You'll need to add a little extra cooking time for kale or beet greens, and several extra minutes for chard or collard greens. Add the salt, stirring to combine the vegetables and salt together. Break the eggs into a bowl and whisk with a fork until the whites and yolks are combined. Use 4 eggs for an 8 inch pie plate, and increase the number of eggs to 5 for the 9 inch pie plate. Pour the cooked vegetables into the pie crust, then pour the eggs over the vegetables. Place the tart in the oven, reduce the heat to 350F and bake for 30 minutes. Check to see if the eggs are cooked through. If not, cook for an additional 5 or 10 minutes until the center no longer jiggles.

Serves 4 to 6

Stealthy Cooking Tip: If you have cheese, feel free to grate a little bit on top of this tart. A sharp cheese will add a punch of flavor. 

Mushrooms with Pasta

Here's a riff on Mushroom Alfredo, but, Shhhh! Don't tell. This one has tofu instead of cream in it! And, it's delicious. My resident picky eater hasn't detected the tofu coverup either of the times I've made this. I made it once with some sausage, figuring that sausage would cover up any tofu flavors. Then, I made it again without sausage, wondering if this brand of prepared tofu is so delicious that sausage didn't even matter, and, guess what, he still didn't notice. So, I think using this tofu is an excellent way to have Monday night meatless dinner. I did cover my picky eater's dinner with a light coating of Parmesan, both for it's salty taste and it's ability to hide what may be underneath. That said, the next time I try this, I'll make it without Parmesan and see if it's still a delicious alternative! 

Ingredients:

1 tsp olive oil
1 tsp butter
1/2 sweet onion, vertically sliced or diced
8 ounces mushrooms, sliced
2 ounces white wine
4 ounces tofu
1/4 cup soy milk, almond milk, or milk
2 Tbs Parmesan cheese (optional)

8 ounces gluten free pasta

Directions:

Bring a large pot of water to boil. Add the pasta and cook according to package directions. Drain the pasta. While the pasta cooks, heat the olive oil and butter in a nonstick skillet. Add the onion and mushrooms, and cook until the mushrooms begin to turn translucent, about 5 minutes. Add the white wine and continue to cook for another minute, just until the wine is mostly absorbed. Add the tofu and milk and cook another 5 minutes. Add more milk if the mixture gets too thick. Add the drained pasta and stir to combine. Serve, topping with cheese, if desired.

Stealthy Cooking Tip: I found this brand of tofu at Costco, and decided to give it a try. The seasoning makes it some of the best tasting tofu I've tried to date! As for gluten free pasta, my current favorite is Tinkyada Joy pasta. The taste is spot on, and it cooks al dente similar to regular pasta - a winner!

Gnocchi with Garlic and Herbs

When I went to a favorite Italian market in Napa, the owner showed me her favorite brand of prepared gnocchi. If it's her favorite, you know I've got to try it. Wow, is she ever right! While the taste of homemade gnocchi can't be beat, this prepared version is a lifesaver when I don't want to make the time to make gnocchi, but I still want to eat it. The sauce the covers this gnocchi is so simple, and easy to make, yet it is so delectable! The perfect easy meal in the midst of all of the holiday hubbub!

Ingredients:
1 package prepared gnocchi
1 tsp. butter
1 tsp. olive oil
1 clove garlic, minced
2 Tbs. soy creamer
1 tsp. flour
2 Tbs. minced fresh herbs, basil, parsley, thyme or a combination
1/4 cup freshly grated Parmesan cheese, divided

Directions:

Heat the butter and olive oil in a nonstick skillet. Add the garlic and cook just until the garlic starts to color, about 1 minute. Add the soy creamer and flour, stirring to combine and cook for 1 or 2 minutes longer. Add the herbs, along with half of the cheese, and stir to combine. Cook the gnocchi according to the package directions. Drain the gnocchi, then add to the garlic and herb mixture. Serve, topping with the remainder of the Parmesan cheese.

Serves 2

Stealthy Cooking Tip: This tastes rich! Surprise that it's still a healthy alternative to a full butter version. I've often added mushrooms to this sauce for added flavor. Serve this with a salad and a side vegetable for a full meal.