Thai Tofu Salad with Peanut Dressing

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It’s awfully strange to not be eating rice with cup upon cup of black beans for at least two meals per day. Spending two-ish months in Central America means: 1. Excellent gastro-intestinal health, and 2. All things pico de gallo, guacamole, hot saucy, cumin and limed, and 3. Persistent dreams involving air conditioned cars. And…

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Fried Sesame Brown Rice with Edamame

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Each forkful has been steeped in a sweet and gingered brown sugar-soy sauce. Modify the recipe to incorporate whatever vegetables or proteins you like, but try not to substitute the toasted sesame oil- it is essential for flavor- deep and smoky, cozy and warm. Fried Sesame Brown Rice with Edamame Ingredients: 2 eggs, beaten 2…

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Loaded Quinoa Veggie Burgers

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PrintLoaded Quinoa Veggie Burgers Yield: 4 ServingsServing Size: 1 PattyCalories per serving: 230Fat per serving: 6g Ingredients1/2 cup uncooked quinoa 1 carrot, diced 4 scallions, sliced 2 cloves garlic 15 ounces can black beans, drained and rinsed 1/4 cup Italian seasoned dried breadcrumbs 1 large egg, lightly beaten 1 tablespoon ground cumin ¾ teaspoon salt…

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Curried Millet with Chickpeas and Currants

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This is one of those whole grain dishes I get all sorts of proud about. Mostly because it makes my hours long perusal of the bulk bins at Whole Foods worthwhile. But also, because I feel like I’m stepping outside of my same ol’-same ol’ series of sides. Butter gives the millet a silkiness, a…

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Broccoli Salad with Cashews and Raisins

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You know how I adore broccoli. Even broccoli knows. Metropolitan Market, the grocery shop just up the block from my homestead, turned me on to this tangy-sweet mixture. I was instantly smitten. In fact, for a whole day and a half (just shy of 33 hours), I resisted roasting and overtly salting my broccoli as…

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Slow Cooked Sweet Potato Chili

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  Dearest fall, You’re much more attractive than Summer told me you’d be. Let’s get to know one another. Always, Andie   PrintSlow Cooked Sweet Potato Chili Yield: 5 Servings Ingredients28 ounce can crushed tomatoes 14 ounce can diced tomatoes 2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons smoked paprika 1 tablespoon brown…

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Crispy Battered and Fried Tofu

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Yes, I battered and deep fried my tofu. I took health, good and proper gal that she is, dressed her scantily, and sent her to the swimming pool. When she came out her skin was crisp, deeply bronzed and glowing. She was more tender inside. Happier, somehow. And I loved her more. There are lots…

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How to Roast Broccoli

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Broccoli, all by her lonesome dove, is my favorite vegetable. She’s filling and fibrous, unfussily fancied or dressed down. I’d proclaim her the best vegetable, but you know how insecure brussels sprouts can be. I steamed the whole head. I stir fried florets in toasted sesame oil, with browned garlic slices and a drizzle of…

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Curry Roasted Cauliflower with Sweet Peas

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There will not be anything quite so lovely on your tongue as cauliflower, oiled and overtly salted, caramelized and crisped in the oven. The white florets begin to blacken. They soften and sweeten in a light, honeyed way. Here I tossed a head of cauliflower with curry spice and turmeric. I gave them 20 minutes…

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Spicy Garlic and Lime Black Bean Enchiladas

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Everyone loves an enchilada or two. Or three. Sometimes four. Everyone doubly loves a plate of enchiladas with loud, boisterous flavor and straightforward ‘structions. These spicy enchiladas are both: simple to make and wild with cumin and cilantro, garlic and tart lime. I kept them vegetarian because any meat might have muted the sweet and…

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Pappardelle with Ricotta, Mint, Lemon, and Fresh Peas

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You know me well by now. Pappardelle with ricotta, mint, lemon zest, and fresh peas doesn’t often seat herself at my dinner table. I mean, I adore that eggy silkiness that only fresh pasta has. The velvet of whole milk ricotta. The way garlic tans golden within seconds of bubbling in olive oil. My favorite…

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