Quinoa Black Bean Pilaf, or Salad, or Taco Filling

Quinoa Black Bean Salad made with red quinoa

Add or substitute any fresh or leftover vegetable: red bell pepper, corn kernels, broccoli, cauliflower florets, etc.

Serves 8 to 10

• 2 cups quinoa
• 4 cups water
• 4 teaspoons or 2 cubes vegetable bouillon
• 3/4 teaspoon salt, divided
• 2 tablespoons coconut oil or other high-heat oil
• 1 medium carrot, finely diced
• 1 sweet onion, diced
• 1 medium summer squash, finely diced, optional
• 3 cloves garlic, minced
• 1 teaspoon chipotle (hot!) or ancho (mild) chili powder, or to taste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (15 ounce) can black beans, drained and rinsed
• Freshly ground black pepper to taste
• Finely chopped fresh cilantro, or dried cilantro, optional
• Juice of 1 lemon or lime

In a fine mesh strainer, rinse quinoa very well and drain. Place in a medium saucepan with water, bouillon and half the salt. Bring to a boil, reduce heat, cover, and simmer until quinoa is tender, 15 to 20 minutes. Uncover and continue simmering until excess liquid is evaporated, 5 to 10 minutes. Meanwhile, in a large saucepan heat oil on medium-high and sauté carrot 5 minutes. Add onion and sauté until translucent, 3 minutes. Add squash and sauté until tender, 3 minutes. Add garlic, chili powder, cumin and oregano, and sauté 1 minute. Add beans, corn if using, and remaining salt; mix well. Mix in quinoa. Season with black pepper and cilantro, if desired, to taste. If serving as pilaf, cover and cook gently until heated through, 5 minutes, then remove from heat, stir in lemon juice, and serve hot. If serving as salad, remove from heat, stir in lemon juice and refrigerate until ready to serve. Serve garnished with cilantro if desired.

Braised Green Beans

Braised Green Beans

Serves 4

• 1/4 cup extra-virgin olive oil
• 2 large cloves garlic, minced
• 1 pound fresh green beans, cut into 1- to 2-inch pieces
• 1 1/2 teaspoons salt
• About 2 cups water
• Juice of 1/2 lemon, or more to taste
• 3 tablespoons minced fresh dill or tarragon
• 1/8 teaspoon freshly ground black pepper, or to taste

In a heavy saucepan heat oil on medium-low and cook garlic just until aromatic, 1 minute. Add green beans, salt, and water to just cover beans. Cover, bring to a slow simmer, and simmer until beans are tender, 20 to 30 minutes. Drain beans and place in a serving bowl. Toss with lemon juice and dill. Taste and adjust salt, pepper and lemon juice if needed. Serve hot, chilled, or at room temperature.

Pastelillos (Empanadas)

Pastelillos (Empanadas)

A recipe by Maria Flores, veganized

FOR FILLING (Picadillo)

Makes 6 cups

Picadillo is also great as a filling for tacos or burritos, or Puerto Rican Sloppy Joes.

• 3 cups water
• 3 tablespoons sofrito (recaito)
• 1 cup smooth tomato sauce
• 1 (6 ounce) can tomato paste
• 4 1/2 teaspoons taco seasoning
• 1 tablespoon nutritional yeast, optional
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 3 cups TVP (equivalent of 3 pounds ground meat)
• 1/2 cup frozen petite peas and/or finely diced carrots (1 medium carrot)

If using fresh diced carrots, heat 1 tablespoon oil in a medium saucepan and sauté carrots 4 to 5 minutes until softened; transfer to a bowl and set aside. In same saucepan, whisk together water, recaito, tomato sauce, tomato paste, taco seasoning, nutritional yeast, salt and pepper. Mix in TVP, cover, bring to a boil, then reduce heat and simmer very gently, covered, 5 minutes. Add peas and/or carrots. Taste, adjust seasonings, and check consistency. If necessary, thicken by simmering, uncovered, stirring frequently, until most of the liquid has evaporated. Cool to room temperature before stuffing pastelillos.

FOR PASTELILLOS

Makes 20 pastelillos; 1 serving = about 3 pastelillos

• 20 discs (discos para empanadas), homemade or vegan frozen
• 5 cups picadillo filling, chilled or at room temperature
• Shredded vegan cheese (cheddar, mozzarella, or jack), optional
• High-heat oil (safflower, grapeseed, canola) for frying

1. If using frozen discs, let sit in package at room temperature 1 hour to defrost (or in refrigerator in advance), then separate discs, leaving each with a paper separator if provided.
2. Use paper separators, or waxed paper, to keep dough from sticking and help fold discs. On a flat work surface place a disc with paper underneath. Place a heaping tablespoon of filling in the center and 1 teaspoon of cheese if using. Fold disc over into a semicircle, peel back paper, and crimp edges together with a fork. For a better seal, moisten edges with water.
3. Fill a frying pan with oil to a depth of about 1/2 inch. Discard paper and fry pastelillos 2 to 3 minutes on each side until golden and the pastry looks bubbly. Drain on paper towels. Transfer to a warm oven until all are done.
4. May be refrigerated and reheated in the oven or toaster-oven.

Jalapeno Green Beans

Jalapeno Green Beans

Serves 4 to 6

• 2 tablespoons olive oil
• 1 onion, diced
• 1 jalapeno pepper, seeded if desired, chopped
• 1 pound green beans, trimmed, halved if desired
• 1 tomato, diced, or 1 (15 ounce) can diced tomatoes, drained, liquid reserved
• Salt to taste

In a medium saucepan heat oil on medium-high until shimmering. Add onion and jalapeno and sauté until onion is tender, 5 minutes. Add green beans and a little water or reserved tomato liquid. Cover tightly and steam until beans are crisp-tender, 5 to 10 minutes. Add tomato, cover and simmer until beans reach desired tenderness, at least 10 minutes. Season to taste with salt.

Cornbread

Cornbread

Makes one 10-inch round or 8-inch square cornbread

• 2 cups unflavored nondairy milk
• Juice of 1/2 lemon
• 1 1/2 cups yellow cornmeal
• 1 1/2 cups unbleached all-purpose flour
• 1/4 cup granulated sugar for savory cornbread; 1/3 cup or more to taste, for sweet cornbread
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup vegetable oil

Grease a 10-inch cast iron skillet or an 8-inch square baking pan. Place pan in oven and preheat to 400 degrees F. In a medium bowl mix milk and lemon juice; set aside 5 minutes. Mix in oil. In a large bowl whisk together cornmeal, flour, sugar, baking powder and salt. Add wet mixture to dry mixture, stirring with a wooden spoon until just combined. Pour batter into prepared preheated pan and smooth the top. Bake until corn bread is firm, golden and pulls away from the sides, and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool slightly, then cut into wedges or squares. Serve warm or at room temperature.

Broccoli with Roasted Shallots or Onions and Mushrooms

Broccoli with Roasted Onions and Mushrooms

Serves 4

• Olive oil or oil spray
• 4 large shallots, peeled and halved or 1 large onion, peeled and cut into quarter- or eighth-wedges
• 4 ounces whole mushrooms
• 1 large bunch broccoli, about 1 1/2 pounds
• 1/4 teaspoon ground nutmeg or to taste
• Coarse salt to taste
• Freshly ground black pepper to taste

Preheat oven to 500 degrees F. Adjust rack to lower position. Line a baking pan with foil and brush with oil.

Rub or spray vegetables with oil and place on prepared pan, onions or shallots cut-side down, and mushrooms stem-side down. Roast mushrooms and shallots until they are nicely browned all over, about 15 minutes; onions until crisp-tender and browned at the edges, about 20 minutes. Set aside to cool. When cooled, if mushrooms are very large cut them in half.

Meanwhile, cut broccoli into florets. Peel stalk and cut into rounds 1/4-inch thick. In the bottom of a steamer basket place rounds of stalk. Add florets on top. Steam over 1/2 inch of boiling water until fork-tender, 7 minutes.

Heat 1 to 2 tablespoons oil in a large skillet on medium and cook broccoli until lightly browned on one side. Add roasted vegetables and sauté until heated through. Season with nutmeg, salt and pepper.

Braised Cabbage & Carrots

Braised Cabbage & Carrots

Serves 6

• 1 small green cabbage (1 to 1 1/2 pounds), quartered, cored, and sliced into bite-size strips
• 1 large sweet onion, cut into bite-size strips
• 2 very large or 3 medium carrots, sliced 1/4-inch on the bias
• Extra-virgin olive oil
• Salt to taste
• Ground black pepper to taste
• Cayenne to taste
• 1/2 vegetable bouillon cube or 1 teaspoon vegetable bouillon powder 
• 1/4 cup water

Preheat oven to 325 degrees F.  Set out a large deep baking pan or lasagna pan, at least 9 x 13-inches/3 quarts. In a very large mixing bowl combine cabbage, onion, and carrot. Toss with olive oil to coat. Season with salt, pepper and cayenne to taste. If using bouillon cube, heat the 1/4 cup water, dissolve cube, toss with veggies, and place veggies in baking pan. If using powdered bouillon, toss with veggies, place veggies in pan, and add 1/4 cup water to bottom of pan. Cover tightly with foil and bake 1 hour. Remove foil and increase oven to 425 degrees F. Bake until cabbage begins to caramelize and brown, about 15 minutes.

Polenta Sausage Mushroom Stuffing

Serves 8

• 1 (18 ounce) tube prepared polenta (or 2 tubes and omit the sausage)
• 4 links vegan sausages, store-bought or IsaChandra Moskowitz's Simple Italian Sausages (omit if using 2 tubes polenta)
• 8 to 10 ounces white, crimini or baby bella mushrooms
• 1/4 cup olive oil, divided
• 1 large sweet onion, halved widthwise and thinly sliced
• 3 stalks celery, diced small (about 1 cup)
• 1/2 cup water 
• 1/2 vegetable bouillon cube 
• Chopped leaves of 2 sprigs rosemary (1 1/3 tablespoon) or 1 1/3 teaspoon dried crushed rosemary or 1/4 teaspoon ground rosemary
• 1/4 teaspoon dried thyme
• 2 teaspoons Spike Gourmet Natural Seasoning or other seasoning blend
• 6 to 8 sage leaves, thinly sliced or 1/2 teaspoon dried sage or 3/8 teaspoon ground sage
• 1/4 cup minced fresh parsley or 4 teaspoons dried parsley
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup toasted pine nuts, optional

Preheat oven to 400 degrees F. Oil a roasting pan.

Slice polenta in half lengthwise. Keeping the halves together, slice widthwise 1/2-inch to make half-moons. Slice each half-moon into 3 even wedges. Slice each sausage in half lengthwise, then slice widthwise 1/2-inch. Slice mushrooms in halves if small, quarters if medium, or eighths if large, so they are about the same size as sausage and polenta pieces. Combine polenta, sausages and mushrooms in a large mixing bowl. Drizzle with 2 tablespoons olive oil and toss to coat. Spread mixture evenly into prepared roasting pan. Bake 10 minutes; stir. Bake 10 minutes longer.

Meanwhile, heat 1/2 cup water on the stove or in the microwave (if using dried rosemary, add it to water) until boiling. Add and dissolve 1/2 bouillon cube. Mix in ground rosemary if using, dried thyme, Spike Seasoning, dried or ground sage if using, and dried parsley if using; set aside.

Meanwhile, in a 12-inch skillet, heat 2 tablespoons olive oil on medium and sauté onion until translucent, 5 minutes. Add celery and sauté until celery and onion are golden.

Remove roasting pan from oven. Add sauté. Add fresh rosemary if using, fresh sage if using, and fresh parsley if using. Drizzle in bouillon mixture a little at a time and mix until evenly moistened. Season with salt and pepper. Bake 10 minutes longer.

Mix in pine nuts if using, transfer to a serving bowl and serve immediately or cover and keep warm.

Garlic Sautéed Broccoli Rabe

Serves 2 to 4

• 1 pound bunch broccoli rabe, well washed, tough stems trimmed, chopped in halves or thirds
• Extra-virgin olive oil as needed
• 3 cloves garlic, peeled and smashed or minced
• Crushed red pepper flakes to taste, optional
• Salt to taste
• Freshly ground black pepper to taste

Bring a large pot of salted water to a rapid boil. Drop in broccoli and boil 90 seconds. Transfer to a colander and run under cold water. (May be prepared in advance to this point: refrigerate or freeze in a ziploc bag, and bring to room temperature under warm running water before proceeding.) If also cooking pasta, reuse the pot of water. Heat oil in a large skillet and sauté garlic 1 minute (cover with lid if splatters). Add broccoli and cook 1 minute. Uncover toss with crushed red pepper, salt and pepper, and cook 3 to 4 minutes.

Traditional Bread Stuffing

Serves 8 to 12

• 1 pound loaf whole-wheat bread, sliced into 1/2-inch cubes
• Olive oil
• 2 to 3 cloves garlic, minced
• 1 cup finely chopped onion
• 1 1/2 cups finely chopped celery
• 1/2 cup minced fresh parsley
• 1 teaspoon dried rubbed sage
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt or to taste, depending on saltiness of bread or stock
• 2 to 3 cups vegetable stock, or water + bouillon

Preheat oven to 400 degrees F. Oil a 9- x 13-inch casserole dish. To toast entire loaf of bread cubes in a single batch, spread cubes in a single layer on 3 foil-lined cookie sheets and toast until golden brown, 15 to 20 minutes (or batch as needed). Transfer cubes to a large bowl and set aside. Decrease oven temperature to 350 degrees F.

Heat olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft. Add vegetables, parsley, sage, thyme, salt and pepper to toasted bread cubes; toss. Drizzle in about a tablespoon of olive oil and mix thoroughly. Add some vegetable stock and stir until absorbed. Add stock as needed until mixture is moist and clumping together, but not soggy.

Spread mixture into prepared casserole dish. Cover with lid or foil and bake 25 minutes. Uncover and bake 15 minutes longer to form a crusty top.

To make stuffing in advance: After baking 25 minutes, remove from oven and cool to room temperature, covered, then refrigerate. Before reheating, mix in enough additional vegetable stock to moisten. Reheat uncovered in a 350-degree oven until warmed through and crusty on top.

Sweet Potatoes & Apples

Serves 8

• 6 medium sweet potatoes, peeled and sliced 1/2-inch for slow cooker, or peeled and quartered for oven
• 7 apples, peeled, cored, and cut into wedges
• 4 tablespoons non-hydrogenated vegan margarine, melted
• 1/2 cup maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup pecan pieces

SLOW COOKER METHOD: Generously grease the bottom and sides of the slow cooker. Arrange sweet potato slices over bottom of slow cooker. Top with apple wedges; then nutmeg and cinnamon, maple syrup, and melted margarine. Cover and cook on LOW for about 4 to 5 hours, or until potatoes are tender. Sprinkle with pecans for the last 30 minutes.

OVEN METHOD: Bring sweet potatoes to boil in water to cover. Simmer 15 to 20 minutes, or until fork-tender but still firm. Drain, cool and slice quarters into 1/2-inch slices. Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish. Layer slices of sweet potato and apple in baking dish. Melt margarine. Mix with syrup, cinnamon and nutmeg. Pour over sweet potatoes and apples. Top with pecans. Bake 45 to 50 minutes, mixing occasionally, until lightly browned.

Chickpea Arugula Artichoke Spread

Serves 6

• 1 loaf Italian or French bread, cut into 1/2-inch slices
• 2 to 3 cloves garlic, crushed
• 2 cups packed arugula and/or baby spinach (4 ounces)
• 1 1/2 cups cooked chickpeas, or 1 (15 ounce) can, drained and rinsed
• 1 (6 ounce) jar marinated artichoke hearts, drained
• 1/4 cup chopped oil-packed sun-dried tomatoes, drained
• 1/4 cup chopped fresh basil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper, or to taste

Preheat oven to 400 degrees F. Arrange bread slices in a single layer on a baking sheet. In a food processor mince garlic with greens. Add chickpeas, artichokes, tomatoes, basil, lemon juice, oil, salt and pepper; process until almost smooth, adding 1 to 2 tablespoons water if dry. Taste and adjust seasonings. Bake bread slices until golden brown, about 5 minutes. Serve topping at room temperature. Or, if made in advance and refrigerated, microwave 1 to 2 minutes and serve slightly warm. To serve, spread topping on toasted bread. Or, serve as a sandwich spread or as a dip with crackers or crudites.

Macaroni Mozzarella Salad

Makes 3 quarts, serves 6 to 8

• 3 cups uncooked elbow macaroni
• 3 stalks celery, diced (1 cup)
• 2/3 cup red, orange or yellow bell pepper, or 25 halved seeded grape tomatoes (1/2 pint)
• 2 scallions, chopped
• 1/4 cup chopped pimento
• 1 cup Follow Your Heart Vegenaise, or other vegan mayonnaise
• 3/4 cup sweet pickle relish (3/4 of a 10 ounce jar) or to taste
• 2 tablespoons Dijon mustard
• 1/4 to 1/2 teaspoon salt, to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 1/2 cups diced vegan mozzarella (10 ounce package Follow Your Heart Vegan Gourmet Mozzarella Cheese Alternative), or cheddar or Jack style vegan cheese

Cook macaroni according to package directions; rinse with cold water and drain well. In a large bowl combine macaroni, celery, bell pepper or tomatoes, scallions and pimiento. In a 2-cup measure combine mayo, relish and mustard; whisk well. Add dressing mixture to macaroni mixture, using a rubber spatula to get it all; mix well. Season with salt and pepper to taste. Add cheese and toss lightly. Chill and serve.

Simple Yautia

Serves 4

• 1/2 cup vegetable oil
• 1/4 cup sugar
• 3 dried ancho chile pods sliced into thin strips, OR 3 tablespoons ancho chile powder OR 3 tablespoons Old Bay Seasoning OR 1/4 teaspoon cayenne
• 3 tablespoons salt
• 3 pounds firm yautia or malanga

Fill a 6-quart saucepan at least 2/3 full of water (4 quarts), add oil, sugar, chilies and salt, and bring to a boil. Meanwhile, peel yautia, chop into 2-inch chunks, and place in a bowl of cold water to prevent tarnishing. When pan is boiling add yautia. Boil 20 minutes, stirring occasionally, then begin checking for fork-tenderness. As soon as yautia is fork-tender, 20 to 25 minutes, drain. Do not overcook yautia since it will fall apart. Serve as is, or brown in an oiled skillet, or mash with margarine and unsweetened nondairy milk, or add to a hot stew or curry.

Fresh Tomato Sauce

Use your own homegrown tomatoes, or the vine-ripened variety from the farmer's market or supermarket. This is a light sauce best served over a delicate pasta such as capellini (angel hair).

Makes 2 1/2 cups sauce; serves 2 as a main dish

• 2 tablespoons extra-virgin olive oil
• 1/2 large or 1 small sweet onion, coarsely chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• 8  medium or 6 large vine-ripened tomatoes (2 to 2 1/2 pounds), seeded and quartered
• 1/4 teaspoon dried oregano (or 3/4 teaspoon fresh chopped oregano)
• 3/8 teaspoon dried basil (or 1 teaspoon fresh chopped basil)
• Salt to taste
• Freshly ground black pepper to taste
• 8 ounces capellini or other delicate pasta, cooked according to package directions

In a large skillet on medium-high, heat oil and sauté onion until translucent, 5 minutes. Add garlic and sauté until aromatic, 1 minute. Add tomato paste, cook and stir until paste is well distributed and has darkened in color, about 2 minutes. Add wine and cook until alcohol has evaporated, about 2 minutes. Add tomatoes, oregano and basil, and cook, stirring often, until tomatoes have released all their juices and most of the liquid has evaporated, about 30 minutes. As tomato skins loosen, use tongs to remove and discard them. If desired, puree sauce using an immersion or countertop blender. Season with salt and pepper to taste. Serve over capellini.

Baked Eggplant

Baked Eggplant pictured with Chik’n Parmesan and pasta

I bought these delicious eggplants at the Brooklyn Grange farmstand. They were grown on a rooftop farm at the Brooklyn Navy Yard!

Serves 1 (multiply as needed)

• 1 medium or 2 small Chinese or Japanese eggplant, trimmed and halved lengthwise, or two 3/8-inch slices globe eggplant
• Extra-virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Additional herbs/spices to taste, e.g. dried oregano

Preheat oven to 450 degrees F. Foil-line a shallow baking pan large enough to accommodate all eggplant pieces in a single layer. Rub pieces generously with oil to coat well and place in prepared pan (skin-side down for Chinese/Japanese). Season to taste with salt, pepper and additional herbs/spices. Bake 30 minutes or until soft and beginning to brown at the edges. Serve hot or at room temperature.

Pesto

Spaghetti with Pesto, pictured with
Garlic Wilted Spinach and
Baked Cannellini, Zucchini & Peppers 

Makes 1 1/2 cups pesto, for 1 pound pasta

• 1/4 cup raw pine nuts, toasted if desired
• Handful raw almonds or walnuts
• 1 1/2 tablespoons nutritional yeast flakes
• 1 packed cup fresh basil leaves (or other leafy green such as spinach, cilantro, arugula, etc.)
• 1 clove garlic, crushed
• 1/8 teaspoon salt or to taste
• Freshly ground black pepper to taste
• 3/8 cup extra-virgin olive oil

In a food processor pulse nuts and yeast until a crumbly meal is formed. Add basil, garlic, salt, pepper, and 1/3 of the olive oil. Puree, scraping down the sides as needed. With the motor running, drizzle remaining oil until fully incorporated and mixture is smooth. Taste and adjust seasonings.

Baked Cannellini, Zucchini & Peppers

Baked Cannellini, Zucchini & Peppers pictured with
Garlic Wilted Spinach and Spaghetti with Pesto

May be prepared a day ahead and kept refrigerated until ready to bake.

FOR CASSEROLE

• Olive oil for sauté
• 1 large sweet onion, coarsely chopped
• 3 to 4 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 2 (15 ounce) cans diced tomatoes, drained, liquid reserved
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon fine salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 2 small zucchini, halved lengthwise, thickly sliced
• 2 yellow, orange and/or red bell peppers, seeded and chopped
• 1 (15 ounce) can cannellini, drained and rinsed

FOR BREAD CRUMB TOPPING

• 2 slices bread to make 1 cup fresh breadcrumbs OR use 3/4 cup fine dry breadcrumbs, cracker crumbs or matzo meal
• 2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley
• 3/8 teaspoon kosher or coarse salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/2 teaspoon granulated garlic
• Olive oil or oil spray

In a large (4 or 5 quart) saucepan on medium-high, heat oil and sauté onion 3 minutes until softened. Add garlic and sauté 1 minute until aromatic. Add vinegar and sauté until evaporated, about 1 minute. Add tomatoes, thyme, bay leaf, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, stirring occasionally and adding reserved tomato liquid as needed to keep moistened.

Meanwhile, make bread crumb topping. If using fresh bread, in a food processor, whir bread into fine crumbs. In a bowl, toss crumbs with parsley, salt, pepper and garlic. Drizzle or spray with olive oil. Toss to coat, and set aside. Preheat oven to 350 degrees F. Set out a 2-quart shallow (11 x 17-inch) baking dish.

Add zucchini and peppers to saucepan and mix well. Bring to a boil, cover, reduce to a simmer and steam 5 to 7 minutes until vegetables are crisp-tender. Discard bay leaf. Stir in beans. Taste and adjust seasonings. Transfer mixture to baking dish. Top with seasoned bread crumbs. Bake 40 to 45 minutes or until bubbly and top is golden brown.

Puerto Rican Tofu Pasteles

Wrapped cooked pasteles

Pastele, unwrapped

Recipe contributed by Maria Flores

Makes 20 pasteles

Annatto oil, sofrito, filling and masa may all be made a day ahead. Chilled masa is easier to handle. Boil only as many pasteles as will be used for one meal; freeze remainder raw, and cook when needed.

ANNATTO (ACHIOTE) OIL - Makes 1 cup, enough for 20 pasteles

• 1/4 cup annatto seeds
• 1 cup canola, grapeseed or corn oil

In a saucepan on medium heat, toast annatto seeds until fragrant. Add oil and heat until seeds begin to bubble and fry. Reduce heat and simmer (seeds sizzling) about 4  minutes, until oil turns dark, ruddy red, but not long enough to blacken. Remove from heat, let stand 1 minute, then strain into a small bowl and set aside. Annatto oil may be made in advance and kept refrigerated.

TOFU FILLING

• 1 block extra-firm tofu, drained and pressed
• 1 red bell pepper, seeds and white ribs removed
• 2 tablespoons olive oil
• 3/4 to 1 cup water, divided
• 1 vegetable bouillon cube
• 2 tablespoons tomato paste
• 1 1/2 tablespoons sofrito (recaito)
• 1/2 (7 ounce) jar whole or sliced green olives with pimento
• 2 tablespoons liquid from olive jar
• 2 can chickpeas, drained & rinsed
• 1/8 to 1/4 teaspoon granulated garlic, to taste
• 1/2 to 2/3 teaspoons salt, to taste

Slice tofu and peppers into strips about 1/4 x 1 1/4 inch. Set tofu aside. If olives are whole, halve them across the middle. In a large saucepan, heat olive oil and sauté peppers 3 to 5 minutes until softened. Add 1/4 cup water and dissolve bouillon. Add tomato paste, sofrito, olives with reserved liquid, chickpeas, 1/8 teaspoon garlic, and 1/2 teaspoon salt; mix well. Add tofu, mix to coat, and cook a few minutes for tofu to absorb flavors. Add up to 3/4 cup more water, until liquid level is about 1 inch below surface of ingredients. Simmer a few minutes, taste and adjust garlic and salt, then turn off heat, cover and set aside until needed.

MASA

• 1 bunch (about 6) guineos verdes (very green bananas)
• 5 large firm yautía
• About 3/8 pound calabaza pumpkin
• 1 green plantain
• About 5/8 cup canned full-fat coconut milk
• 1/4 cup strong vegetable broth
• 1/4 teaspoon granulated garlic
• 1 teaspoon salt
• 3/8 cup annatto oil

Fill a large container with very warm, very salty water. Soak bananas, unpeeled, at least 5 minutes to help prevent juice from blackening fingers when peeling. Cover work surface with a large plastic garbage bag. Peel yautía and add them to water (storing vegetables in water prevents browning). Peel bananas and return them to water. Slice calabaza, scrape away and discard strings and seeds, and peel slices; add slices to water. Peel plantains and add to water. Using a food processor fitted with the grater blade, grate all veggies in batches and transfer them to a large bowl. Change to S-blade and process grated veggies in batches until extremely smooth (like baby food), and transfer to another large bowl. Add annatto oil, coconut milk, broth, garlic and salt; mix well. Taste and adjust seasonings.

Pasteles paper & string

ASSEMBLY

• 20 sheets pasteles paper (and/or banana leaves)
• 20 (5-foot) lengths of pasteles string (To measure easily, hold the end of the string in one hand and the ball in the other hand, run the length of string around your back, extend your arms forward, and cut the string.)
• Bowl of remaining annatto oil, with a teaspoon
• Bowl of masa, with 1/2 cup ladle or serving spoon
• Bowl of filling, with 1/8 cup scoop

Fill a very large saucepan 3/4 full with generously salted water (batch or use multiple pans). Cover and bring to a boil. If pot boils before all pasteles are wrapped, keep on a low simmer and return to a full boil before adding pasteles. Cover work surface with a large plastic garbage bag. A picture is worth a thousand words; YouTube has many demonstrations of styles of pastele wrapping and tying, but I will describe our family's method:

Lay out 1 pastele paper. Place 1 banana leaf (if using) in the center of the paper. Place 1 teaspoon of oil on center area and spread with back of spoon. Spoon 1/2 cup of masa on oiled center and spread to about 5 x 4 inches. Spoon generous 1/8 cup of filling on center of masa. Fold paper (and stuffing) over in half widthwise. Join long edges by folding twice into a narrow crimp (to seal out the water!). Fold over again widthwise to encase stuffing. Join short edges by folding twice into a narrow crimp. Fold these ends up and over the top of the center like flaps, to encase stuffing. Tie pastele with string like a package. Start widthwise, then alternate with lengthwise: total 3 times widthwise spread about an inch apart and 2 times lengthwise down the middle. (Advance preparation: Pasteles may be prepared up to this point and frozen raw.)

COOKING

Add pasteles to boiling water, return to boiling, then partially cover and boil gently 45 minutes, turning pasteles occasionally. If boiling frozen pasteles, boil 1 hour. To serve, unwrap packets and plate pasteles.

CLEANUP

Juice and pulp of guineos verdes will stain black and leave residue. Soak vessels and utensils in hot water before washing. A brush may be needed to loosen residue, even after running in the dishwasher.

Mushroom Barley Casserole

Serves 8

• 16 ounces fresh sliced mushrooms (crimini, button, shiitake) or substitute 1 ounce dried shiitake for 8 ounces fresh
• 2 tablespoons olive oil
• 1 large sweet onion, diced
• 4 cups liquid (mushroom soaking liquid and/or plain water)
• 2 vegetable bouillon cubes
• 1 1/2 cups barley, rinsed
• 1 tablespoon soy sauce
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• Salt to taste, if necessary

If using dried shiitakes, soak 30 minutes in water. Squeeze excess water from mushrooms, reserving all soaking liquid. Remove and discard stems. Slice mushrooms. To soaking liquid add water to equal 4 cups. Heat oven to 375 degrees F. In a Dutch oven over medium-high heat, heat oil and sauté onions until browned. Add 4 cups liquid and dissolve bouillon; turn off heat. Add all mushrooms, barley, soy sauce, pepper and thyme; mix well. Cover and bake in center of oven 1 hour, until liquid is absorbed and barley is tender. Taste and adjust seasonings, adding salt if desired.