Creamy and rich. Reheats well, too, so I take it to work for lunch with tortilla chips.
Ingredients
1 tbsp olive oil
1/2 yellow onion, finely diced
1 8 oz jar artichoke hearts, finely diced
12 oz fresh baby spinach, thoroughly chopped
1 12 oz package silken tofu, drained
3 garlic cloves, sliced thin
3 tbsp apple cider vinegar
1/2 cup nutritional yeast
1 tsp dried parsley
1 tsp dried basil
1 tsp cayenne pepper (reduce to 1/4 tsp if you prefer very little spice)
1 tsp salt
1/2 tsp black pepper
Directions
Preheat oven to 350.
Saute onions on medium-high heat with the olive oil for two minutes. Add artichokes and saute for three more minutes. Add spinach and saute for four or five minutes, until the spinach is completely wilted and softened.
In a food processor or blender, combine the tofu, garlic, nutritional yeast, vinegar, spices and salt. Blend until smooth.
Pour the tofu mix into a 8x8 or 9x9 baking dish. Mix in the sauteed vegetables.
Bake for 20 minutes, or until lightly browned on top.
Serve with tortilla chips or pita chips.
Thursday, April 19, 2012
Sunday, April 15, 2012
Mujaddara (lentils and rice with onion)
Mujaddara is a traditional favorite throughout the Middle East. It's absolute comfort food, especially when eaten with pita chips.
Ingredients
3 large yellow onions, sliced into rings
1/3 cup olive oil
4 cups water
1 cup long-grain brown basmati rice, rinsed
1 cup red lentils, rinsed
1 tsp salt
1 cinnamon stick
1/2 tsp allspice
1 1/2 tsp cumin
Directions
Preheat the oven to 425 degrees. Toss the onions with the olive oil in a baking pan and roast for 40-60 minutes, stirring every 5-10 minutes, until well browned and reduced. The darker they get, the sweeter they'll taste. It's great if you can get them blackened a bit in spots. When they're done cooking, remove the pan from the oven and set aside.
Bring the water to boil and add the spices, salt and rice. Stir, return to a boil, and then cover and reduce heat to low. Simmer for 15 minutes.
Add the lentils, stirring gently -- you don't want to break up the rice grains. Return to a boil, cover, and reduce heat back to low. Simmer for another 30 minutes or until the rice and lentils are tender.
Top the lentils and rice with the onions. Enjoy with homemade pita chips, if you like, though sauteed greens make a healthier side dish.
Ingredients
3 large yellow onions, sliced into rings
1/3 cup olive oil
4 cups water
1 cup long-grain brown basmati rice, rinsed
1 cup red lentils, rinsed
1 tsp salt
1 cinnamon stick
1/2 tsp allspice
1 1/2 tsp cumin
Directions
Preheat the oven to 425 degrees. Toss the onions with the olive oil in a baking pan and roast for 40-60 minutes, stirring every 5-10 minutes, until well browned and reduced. The darker they get, the sweeter they'll taste. It's great if you can get them blackened a bit in spots. When they're done cooking, remove the pan from the oven and set aside.
Bring the water to boil and add the spices, salt and rice. Stir, return to a boil, and then cover and reduce heat to low. Simmer for 15 minutes.
Add the lentils, stirring gently -- you don't want to break up the rice grains. Return to a boil, cover, and reduce heat back to low. Simmer for another 30 minutes or until the rice and lentils are tender.
Top the lentils and rice with the onions. Enjoy with homemade pita chips, if you like, though sauteed greens make a healthier side dish.
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