We made this for lunch last Sunday and it lasted the rest of the week. Here it’s served with a Tofu Salad Sandwich. The next night we served it to a friend (with a big Kale Salad) who had stopped by for dinner. Still we had several more lunches. I think it made at least ten servings! And, it was more delicious every day!

Serves 8-10

4 medium-sized sweet potatoes, peeled & cut into ½” dice

8 cups water or vegetable stock

2 t. extra virgin olive oil

1 medium onion, peeled & chopped

1 large shallot, peeled & chopped

7-8 large cloves of garlic, peeled & chopped

1 15-oz. can black beans, drained & rinsed

1 large jalapeño pepper, seeded & chopped

2 cups Pomi chopped tomatoes

1 T. coarse kosher salt

Juice of one lime

Coarsely ground black pepper

Salsa fresca (for garnish)

To prepare:

Get out a good-sized soup pot and drop the diced sweet potatoes into the 8 cups of water (or stock) and bring to a boil. Cook the potatoes for 20 minutes, or until soft.

Meanwhile, sauté the onion and shallot in the olive oil until transparent – about 10 minutes or so – then add the chopped garlic and cook an additional 5 minutes or so.

When the potatoes are cooked, scrape the onion-shallot-garlic mixture into the soup pot and add the black beans, chopped jalapeño, tomatoes, and salt. Stir to combine.

Now, with the back of a soup ladle, randomly mash the softened potatoes against the sides of the soup pot. It’s not necessary to completely mash all the pieces – do it just enough to thicken the soup. Then bring the soup back to a simmer and cook for an additional 20 minutes. Add the lime juice last. Top with a dollop of salsa fresca and a good grinding of black pepper and serve hot.

Recently, I was asked to donate a few trays of appetizers for a fundraiser. Because the fundraiser was emphasizing sushi, I decided to create something really new. This recipe is much less tedious than making maki rolls, and if you’re not a seaweed lover, you can control the seaweed flavor, or not add it at all and still get all the tasty quality of a good California Roll.

This recipe – which I’ve modified slightly – is from Vegetarian Planet, a great cookbook  by DTV guest chef Didi Emmons.

2 c. cooked sushi rice (prepare according to directions, usually 2 c. of rice to 2 c. of water)
1/3 c. rice vinegar
2 T. sugar
1 1/2 t. salt
1-2 sheets sushi nori seaweed sheets, chopped or processed (optional)
2 carrots, minced
5 scallions, green part only, chopped fine
1/4 c. toasted sesame seeds

While rice is cooking combine vinegar, sugar, salt, seaweed, carrots and scallions in a large bowl. Toast the sesame seeds and set aside. When rice is done turn into the bowl with the dressing. Stir with a wooden spoon to combine. Let the rice sit for a hour or two – the mixture should be sticky. When the rice has cooled, with wet hands, roll into ping pong size balls, then roll the balls in the sesame seeds and set aside. Sometimes I add a little avocado or pickled ginger. This recipe is flexible, so feel free to add or delete what you like. Refrigerate for up to two days but bring to room temperature before serving.

Ginger Wasabi Dipping Sauce

1 T. wasabi powder
1/4 c. water
1 clove garlic, crushed
1″ fresh ginger, sliced thin
2 T. canola oil
1 t. sugar
3 T. rice vinegar
3 T. soy sauce

Combine all ingredients in processor and process until ginger is chopped fine. Serve with sushi balls.

This cheese-less Potato Sage Pizza is a wonderful alternative to the more common tomato cheese versions. Served hot or cold, for breakfast or any time of day, you’ll love my rendition of Pizza Bianca.

Serves 4

Ingredients:
1 lb. prepared pizza dough
3 medium baking potatoes, cooked until fork tender and sliced fairly thin
1/4 c. fresh sage, chopped
Olive oil
Salt and Pepper

Or make your own Homemade Pizza Dough :
1 pkg. yeast
2 c. lukewarm water (105-115 degrees)
1 c. pastry flour or triple OO flour
4 t. salt
5 1/2- 6 c. unbleached white flour

Either by hand or with a mixer, stir the yeast and water into a large bowl, until the yeast dissolves. Add pastry flour and salt. Mix well, then add the all purpose flour one cup at a time until the dough is smooth, but not sticky. Shape the dough into a ball and place it in a lightly oiled bowl. Turn to coat and cover with a towel or plastic wrap. Let the dough rise in a warm place for 1 hour until it doubles in size. Punch the dough down and divide it into 6 balls for individual pizzas or 2-3 for a larger pies. Let the dough rise again for 45 minutes or until doubled in size. Keep dough cool before using.

To prepare:
Heat oven and pizza stone for at least one hour at 500 degrees.

Have your potatoes, sage, and spices prepped and ready at hand.

Break either prepared or homemade dough ball in half and begin stretching your dough to desired size.

Place the dough circle on the hot stone, sprinkle lightly with olive oil and bake for 4-5 minutes until slightly dry when touched. Layer the potatoes on the crust in a circular pattern, then sprinkle on the chopped sage, some additional olive oil, and salt and pepper.

Bake the pizza for 10-15 minutes until the edges are nicely browned.

Serve hot or cold.

Note: You can substitute rosemary or your favorite combination of herbs on this pizza.

A popular and tasty rice dish, this easy, one pot recipe can be modified to suit your own personal taste. Make it spicy or mild, but do make it. I like mine served with Pico De Gallo on the side, or for an extra kick, try it with my Orange Jalapeño and Cilantro Dressing spooned over the top.

2 T. vegetable or olive oil
¼ t. ground cumin
¼ t. ground chipotle
1 1/2 c. of brown rice
3 c. of water
¼ t. annato*
Salt and pepper
1 15-oz. can of organic red kidney beans (liquid included)
½ lime, juiced

Heat a lidded pot and add the oil. Sprinkle in the cumin and ground chipotle. Stir well and add the rice, stirring to coat the grains in the spices for a minute or two. Add the water and bring it to a boil, then reduce the heat and simmer until the rice is tender but a little al dente, about 40 minutes. Remove the rice from the heat and stir in the canned beans with their liquid and the annato. Squeeze in the juice of half a lime, more or less, as desired, then serve hot or at room temperature.

Delicious with salsas on the side.

*Annato seed is also known as Achiote. It grows on the annatto tree and is mostly used in Caribbean and Latino dishes. Annato imparts a beautiful yellow or orange color and a subtle peppery flavor in foods at a fraction of the cost of saffron. However, be aware that it does not duplicate the distinctive flavor of saffron.

Ingredients:
3 T. vegan margarine
1 ½ c. broken vermicelli (half inch pieces)
1 ½ C. white rice
2 T. vegetarian “chicken style” seasoning boullion powder
3 c. hot water
3 T. minced parsley (optional)

To Prepare:
Heat a heavy skillet and melt the margarine in it. When the fat is bubbling, add the vermicelli and stir fry the pieces until nicely browned. Add the rice and stir until the rice becomes glassy and toasted. Add bouillion powder, mix well into the rice-pasta mixture, then add the hot water and bring everything to a boil. Lower the heat and simmer until the rice is tender but firm, about 20-25 minutes.

Sprinkle with fresh parsley if desired and serve.

You can substitute orzo for the vermicelli. The leftovers make a wonderful yet simple vegetarian fried rice when you add it to sautéed onion, carrot, celery, and scallions. If you’re inclined, you can add scrambled egg along with chopped peanuts for an authentic fried rice experience.

This recipe came to us courtesy of Vegetarian Times magazine .

6 servings

Ingredients:
2 1/2 c. vegetable stock or water
1 1/2 c. quinoa
Salt to taste
3 T. chopped fresh herbs (optional)
2 t. margarine or olive oil

To prepare:
In medium saucepan, bring the stock or water to a boil. Add quinoa and salt, if desired, and reduce heat to low. Cover and cook until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Remove the pan from the heat and gently stir in the chopped herbs, if using, and the margarine or oil. Cover the pan and set it aside until you’re ready to serve it.

Quinoa is also delicious topped with toasted nuts like almonds, peanuts, or pine nuts.

Beans are a very important and incredibly healthy source of protein. Protein is important for everyone and especially for vegetarians. All beans are loaded with fiber, which aids in reducing cholesterol, they’re extremely versatile, and they’re also economical to use.

Historically one of the oldest and most widespread pantry staple, beans are now often overlooked as a healthy and colorful addition to many dishes. So many people I talk to are certain that beans cause digestive disorders, which is unfortunate, often untrue, and easily avoidable. One of the main reasons many high fiber foods like beans may be a digestive challenge is that they are often served undercooked. Though they may look nicer on your plate, they are difficult to digest if they are not thoroughly cooked. One of the most striking things I first noticed about how vegetables are served in Italy is that they all look overcooked. But improperly cooked vegetables – such as broccoli – and undercooked beans compromise digestibility.

When beans are cooked to perfection, they will be creamy inside and out, with absolutely no bite to the skins. In other words, don’t go for al dente when it comes to beans. When cooking beans, I use the quick soak method. You simply bring your beans plus four times their measure of water to a boil for one minute, then turn off the heat, and let them stand for at least an hour. After that, you should cook them thoroughly. Note that not all beans take as long to cook as others. My favorite, creamy cannellini beans, cook much more quickly than, say, pinto beans.

Add salt, vinegar, or win to beans after they’re finished cooking. Adding these beforehand prolongs cooking time and can create a tougher bean “skin.”

Canned beans are quick and can be wonderfully convenient. I try always to use organic, but regardless, unless a recipe specifies otherwise, I drain and rinse canned beans thoroughly before using them.

So for a positive dietary change, try eating more legumes by adding beans to pasta dishes, soups, and salads for that extra protein and fiber punch.

Roasted and crunchy, savory chickpeas make a wonderful nutty treat. This recipe is a perfect blend of textures and flavors. Have these on hand during cocktail hour, for picnic snacks, or dropped into a salad. The roasted garlic and toasty sage are equally delicious. So, for a change, when you think nuts, think chickpeas!

2 c. (or 2 15 oz. cans) chickpeas, rinsed and drained
2-3 T. olive oil
3 cloves garlic, whole not peeled (optional 2-3 cloves minced)
3-4 (or more) sage leaves
Salt and pepper

Preheat the oven to 425.

In a cast iron skillet, heat the oil. Add the chickpeas and the garlic, and sauté for a minute or two. Be sure the beans are well coated with the oil, then add the sage, and remove the pan from the stove.

Place the skillet in the oven and roast, giving it a shake every so often. Roast until the chickpeas begin to turn brown, about 15-20 minutes, or longer, depending upon your oven. Remove the pan from the oven and set aside to cool a bit.

When the chickpeas are still hot, you can sprinkle with a little additional olive oil or your favorite spice. I like chipotle or curry powder, but basically whatever you like will work. I usually just stick with a little kosher salt. A tiny squeeze of fresh lemon is also a nice addition.

Brown rice is healthier than white rice, right? But do you know that white rice is 10 times higher than brown rice in the B vitamin, folic acid? Since brown rice is higher in fiber, both have something great to offer so why not mix them?

Because brown rice takes a little longer to cook, about fourteen minutes more per cup, if you’re combining it with white rice, let it simmer for ten to fourteen minutes before adding the white. By combining these two grains, you get the added nutritional boost of white rice with the delicious chewy texture of brown. This combination looks great, tastes delicious, and adds variety to this most simple of side dishes.