Recipes: Best-Ever

by Dom Nozzi

My diet and my cooking abilities were absolutely atrocious 30 years ago. Fortunately, I read “Diet for a Small Planet” while in college in the early ‘80s, and my diet and cooking — as it did for so many others who read that ground-breaking, wake-up-call of a book — abruptly changed my diet and cooking for the better. Ever since reading that book in January 1984, my diet has been focused on eating more healthy and less environmentally destructive foods. For me, that has meant that I have not eaten red meat in almost 30 years. And over the past 20 years or so, I’ve been an “aspiring vegan” by striving to minimize or eliminate dairy from my diet.

In shifting my diet from the iconic “meat and potatoes” to tofu and quinoa, I regularly acquire and refine the quality of my recipes. This transformation has meant that I have graduated from only being able to boil hot dogs and instant mashed potatoes to what some people have told me are some far from awful skills in cooking healthy, sometimes crowd-pleasing meals for dinner parties.

What follows is my current list of the most delicious, healthy recipes I now cook. My recipe box now contains over 150 recipes, and those of you who know me well will not be surprised to learn that I number the recipes and go through them in chronological order as they cycle through my recipe box.

Important criteria for my selecting these recipes is that they include relatively healthy ingredients, and that they not require an extreme amount of time or effort to prepare. I do this because in my opinion, a key to being a long-term cook rather than someone who quickly abandons cooking is to select relatively easy, quick recipes to prepare. Longer, more complex recipes are understandably discouraging for an aspiring (and often quite busy) cook.

Note that I am not a strict “vegetarian” or “vegan,” in part because my dietary objectives are based largely on health and environmental conservation, rather than “ethics.” My diet therefore contains small amounts of fish/seafood and eggs/dairy. (“Everything in moderation,” as they say). Technically, then, I and my recipes are “Lacto-Pesco-Ovo Vegetarian.”

#1 Pumpkin-Stuffed Shells 

Ingredients Directions
2 tbs sherry2 tbs oil3 cloves garlic, minced2 tbs rosemary, minced1 bunch spinach, stemmed, chopped

20 to 24 oz can pumpkin

½ tsp salt


3 tbs oil

2 cloves garlic, minced

1 tbs rosemary, minced

3 tbs flour

1 ½ c. soy milk

1 tbs jalapeno, minced

12 oz pasta shells

½ tsp oil

6 lemon wedges

In wok, heat sherry, oil, garlic, rosemary and sauté 30 sec. over low heat. Add spinach. Cook 3 min. Add pumpkin, S&P. In skillet, heat oil. Add garlic, rosemary. Cook 1 min. Add flour and stir. Add milk slowly. Simmer 6 min. Add jalapeno. Meanwhile, cook shells. Pre-heat oven to 350 degrees. Fill w/ spinach mix and place in baking dish. Pour sauce over shells. Bake 20 min. Serve w/ wedges.Prep time: 70 min.Serves: ___

#2 Grilled Salade Provencale 

Ingredients Directions
1 lb small red potatoes, halved¾ lb green beans, trimmed and halved1 ¼ lb jumbo shrimp, peeled and deveined6 plum tomatoes, halved lengthwise6 tbs oil

1 tsp salt

2 tbs balsamic vinegar

¼ tsp pepper

¼ c. basil, thinly sliced

Bring potatoes, salted water to boil in covered pot. Simmer 5 min. Drain. Saute beans, tomatoes in oil for 5 min. Add shrimp and sauté 3 min. Mix oil, vinegar, pepper, basil, salt. Mix all together in large bowl.Prep time: 25 min.Serves: 3

#3 Black Beans with Plums 

Ingredients Directions
1 ½ c. rice4 medium purple plums1 ½ tbs oil1 lrg onion, chopped1 lrg red bell pepper, chopped

1 lrg yellow pepper, chopped

2 cloves garlic, minced

2 whole cloves

2 tsp cumin

½ c. cilantro, minced

2 tsp lemon juice

1 tsp honey

2 c. cooked black beans, drained and reserved for recipe

Cook beans. Cook rice. Fill deep saucepan with water. Bring to a boil. Add plums and boil 30 seconds to loosen skin. Remove plums and set aside. Heat oil in lrg skillet. Add onion, peppers, garlic, cloves, cumin, cilantro. Saute gently till onion softens (5-10 min). Peel plums, remove pits, chop pulp. Add pulp, juice, honey to onion mix. Add beans. Cover, cook over low heat till peppers soft (about 30 min). Stir often. Serve over rice.Prep time: After cooking beans, 1 hr.Serves: 3

#5 Curried Vegetable Stew with Seitan 

Ingredients Directions
1 ½ c. basmati rice1 tsp oil1 clove garlic, minced1 tbs ginger root, minced½ lrg onion

3 tbs tomato paste

2 c. water

2 ½ tsp lemon curry powder

1/8 tsp cayenne

1 tsp salt

1 tbs honey

1 c. carrots, chopped

1 c. winter squash, chopped

2 small potatoes, cubed

½ c. shrooms, chopped

1 c. curry-flavored seitan, cubed

½ c. raisins

½ c. peas

Tureen Option: 2-3 Acorn squash

Cook rice (if not using tureens). Saute garlic, ginger in oil in lrg saucepan over medium heat for 3 min. Add onion. Sauté 5 min. Add water a small amount at a time, scraping bottom of pot and mixing. Add remaining ingredients. Cover, simmer 25 min. Serve over rice.Tureen option: Cut around top of whole squash and remove lid. Remove seeds and small amount of pulp so there is at least ¾ in. thickness of tureen left on sides of squash. Pre-heat oven to 400 degrees. While preparing stew, bake squash in pan with enough water to cover bottom. When stew has cooked 10 min, remove squash from oven and add stew. Bake for 30 min.Prep time: If not using tureens, 50 min. Using tureens, 1.5 hrs.Serves: 3-4

#7 Mushroom Stroganoff

Ingredients Directions
½ oz shiitake mushrooms4 oz tofu¼ tsp salt1 tbs lemon juice1 tbs oil

2 tsp tahini

1 tbs water

1 medium onion, chopped

8 oz white mushrooms, sliced


¼ tsp paprika

3 tbs dry red wine

1 tbs soy sauce

½ tsp thyme, fresh minced

1 tbs dill weed, fresh minced

3 c. cooked buckwheat groats, rice, or noodles

1 tbs parsley, fresh minced

Slice shiitake thin. Cook grain. Mix tofu, salt, juice, oil, tahini in blender. Blend till smooth. Heat water in skillet. Saute onion till tender. Add shiitake, white shrooms, pepper, paprika. Saute until shrooms not dry (about 5 min). Add 6 tbs water, wine, soy. Cover and cook 5 min. Add thyme, dill, tofu. Cook till slightly thick. Serve over grain.Prep time: 45 min.Serves: ___

#11 Quinoa and Wheat Berry Pilaf 

Ingredients Directions
½ c. wheat berries1 c. water½ c. quinoa¾ c. green onions, including tops, chopped1 medium red bell pepper, chopped

3 cloves garlic, minced

1 tbs oil

1 c. shiitake, chopped

½ c. frozen peas, thawed

¼ c. parsley

S&P to taste

Cover berries w/ 2 inches of water in bowl and soak overnight. Heat to boiling. Reduce heat and simmer, covered, till tender (about 15-20 min). Heat water to boiling in saucepan. Add quinoa. Reduce heat and simmer till quinoa tender and water absorbed (about 15 min). Saute green onions, pepper, garlic in oil 3-4 min. Add shrooms. Saute 5-8 min. Add peas and cook, covered, till hot (3-4 min). Combine warm grains, veggies, parsley in bowl. Season w/ S&P.Prep time: After soaking berries, 40 min.Serves: 2

#14 Orzo and Artichoke Pilaf 

Ingredients Directions
1 ½ c. orzo¾ c. oil1 can artichoke hearts2 tbs yogurt2 tbs white wine vinegar

1 tsp dijon mustard

2 tbs basil, minced

½ c. Parmesan or Romano

2 tbs lemon juice

¼ c. parlsey, minced

4 scallions, minced

Cook orzo, drain and refresh under cold water. Drain and toss w/ ¼ c. oil. Add artichokes broken into small pieces. In small bowl, whisk yogurt, vinegar, mustard, S&P to taste. Whisk remaining oil unil emulsified. Mix in basil. Pour over orzo. Add cheese, juice, parsley, scallions.Prep time: 30 minServes: 2-3

#16 Pasta and Navy Beans 

Ingredients Directions
¾ lb pasta2 tbs oil3 cloves garlic, slivered3 plum tomatoes, chopped2 c. tomato sauce

¼ c. water

3 sprigs parsley, chopped

2 tsp oregano

2 tsp basil

2 c. broccoli

2 c. cooked navy beans

¼ c. olives, slivered


Parsley for garnish

Cook beans. Cook pasta. In large pot, heat oil and sauté until garlic light brown. Add tomatoes. Add sauce, water, parsley, herbs. Cook uncovered over medium heat. Mash tomatoes w/ spoon. When thickened (about 8 min), add broccoli. Simmer, covered, till broccoli tender but crunchy (about 5 min). Add beans and olives. Mix. Simmer, covered, till heated through. Add pasta, S&P, garnish.Prep time: After cooking beans, 40 min.Serves: ___

#20 Creole Gumbo

Ingredients Directions
1 small eggplant2 tsp salt3 tbs oil1 onion, chopped1 red bell pepper

1 clove garlic, minced

2 tsp paprika

½ tsp chili powder

4 oz okra, cut into quarters

¾ c. corn

2 c. boiling water

8 oz can crushed tomatoes

2 tbs rice

8 oz shrimp, peeled, cooked


Fresh dill sprigs (optional)

Chop eggplant into ½ in. pieces. Sprinkle w/ salt and let stand 30 min. Rinse. Heat oil in lrg saucepan. Add eggplant, onion, pepper, garlic. Stir fry 5 min. Add paprika, chili. Cook 2 min. Add okra, corn, water, tomatoes. Add rice. Cover and simmer 25 min. Add shrimp and heat 5 min. Season w/ S&P. Garnish w/ dill.Prep time: After salting eggplant, 55 min.Serves: ___

#21: Barley & Mushroom Pilaf

Ingredients Directions
1 c barley3 c water3 tbs oil1 c onions, diced2 cloves garlic, minced

4 oz shiitake shrooms, sliced

8 oz white shrooms, sliced

8 oz tofu, diced

2 c spinach

1 tbs sesame seeds

1 tbs soy sauce

1/8 tsp cayenne pepper

Add barley & water to saucepan. Cover & simmer 1 hr. Heat oil in wok. Saute onion 5-7 min. Add garlic, shrooms, tofu. Saute 3 min. Add spinach, barley, seeds. Saute 3-5 min till barley heated and spinach wilted. Season w/ soy, cayenne.Prep time: 55 min.Serves 2-3

#22 Garbanzos w/ Garlic & Ginger

Ingredients Directions
10 cloves garlic, mincedGinger root, chopped5 tbs oil½ tsp turmeric¼ tsp tomato sauce

¾ c dry garbanzos

4 medium tomatoes, boiled & peeled

1 ½ tsp salt

1/8 tsp pepper

½ tsp cayenne pepper

2 tbs lemon juice

2 c dry rice

Cook garbanzos in advance. Cook rice, potatoes. Put garlic, ginger into blender. Blend w/ 4 tbs water to smooth paste. Heat oil in lrg pot over medium heat. Add paste, turmeric. After a min., add sauce, 1 c water, garbanzos. Quarter potatoes and add. Add salt, peppers, juice. Bring to boil, cover, simmer 20 min. Serve over rice.Prep time: After cooking beans, 1 hr.Serves 4

#24 Tempeh Chili

Ingredients Directions
2 tsp oil2 med. carrots, diced3 cloves garlic, minced28-oz can crushed tomatoes1 jalapeno pepper, diced

2 tsp cumin

2 tsp chili pwdr

1/3 c. water

1 red bell pepper, diced

1 grn bell pepper, diced

1 c. cooked black beans

1 c. cooked kidney beans

12-oz tempeh, cubed

¼ c. frozen corn

S&P to taste

3 tbs minced, fresh cilantro

Cook beans. In lrg saucepan, sauté carrots till soft. Add garlic. Cook 3 min. Add tomatoes, pepper. Simmer 10 min. Add cumin, chili. Simmer 5 min. Add water, peppers, beans. Cook 10 min. Add tempeh, corn, S&P. Simmer 15 min. Garnish.Prep time: After cooking beans, 55 min.Serves: 3

#26 Sweet & Hot Cauliflower with Couscous

Ingredients Directions
28 oz can tomatoes1 ½ tbs oil2 onions, chopped6 c. cauliflower, chopped2 lrg carrots, diced

½ c. raisins

2 cloves garlic, minced

1 tsp paprika, cumin

½ tsp cinnamon, cardamom, salt

1/8 tsp cayenne

2 tbs lemon juice

1 1/3 c. dry couscous

¼ c minced parsley

¼ c. minced mint

Heat 1 tbs oil in lrg pot. Saute onions, cauliflower, carrots 5 min, stirring frequently. Add tomatoes, raisins, garlic, paprika, cumin, cinnamon, cardamom, salt, cayenne, 1 c. water. Cover & simmer 15 min. Stir once. Add juice. Meanwhile, bring 2 c. water to boil in covered pot. Add ¼ tsp salt, 2 tbs oil. Add couscous. Cover pan and remove heat. Let stand 5 min. Turn couscous onto serving platter and fluff. Spoon veggies into center. Add parsley, mint.Prep time: 35 min.Serves: 3

#29 Vegetable Quinoa Chili

Ingredients Directions
1 c. quinoa, rinsed2 c. water1 ½ tbs oil1 onion, diced1 grn bell pepper, diced

2 c. unpeeled eggplant, diced

3 stalks celery, diced

2-3 cloves garlic, minced

15-oz can stewed tomatoes

15-oz can crushed tomatoes

1 ½ lb broccoli, cut into florets, blanched

2 tbs chili pwdr

1 tbs oregano

1 ½ tsp paprika

½ tsp S&P

2 scallions, chopped

Combine quinoa and water in saucepan. Bring to simmer. Cover and cook till liquid absorbed (~15 min). Fluff. Cover and let stand 5-10 min. Heat oil in lrg saucepan. Saute onion, pepper, eggplant, celery, garlic 10 min. Add quinoa, tomatoes, broccoli, seasonings. Cook 15-20 min, stirring occasionally. Add scallions. Cover and let stand 10 min.Prep time: 1 hr, 20 minServes: ___

#31 Curried Sweet Potatoes

Ingredients Directions
2 lrg sweet potatoes (2 lbs)½ c. dry garbanzos15 oz can diced tomatoes12 oz fresh spinach, stemmed and chopped coarse½ c. fresh cilantro

2 scallions, white & grn parts, thinly sliced

2 tsp curry pwdr

½ tsp cumin

¼ tsp cinnamon

Cook beans. Steam potatoes till tender (15 min). Combine beans, tomatoes, ½ c. water in lrg saucepan. Bring to simmer over med. heat. Add spinach. Cover and cook till wilted (3 min). Add potatoes, cilantro, scallions, pwdr, cumin, cinnamon, salt. Simmer uncovered for 5 min. Serve hot.Prep time: After cooking beans, 30 minServes: 2-3

#33 Creole Jambalaya

Ingredients Directions
2 tbs oil1 grn pepper1 onion, diced1 tomato, diced8-10 shrooms, sliced

1 c. eggplant, diced

1 c. zucchini or chayote, diced

½ c. celery, diced

1-2 cloves garlic, minced

2 ½ c. tomatoes, canned

¾ c. water

½ c. okra, chopped

8 broccoli florets

½ c. cooked red or black beans

1 tbs dry red wine

1 tbs oregano & fresh-minced parsley

1 tsp thyme

1-2 tsp red pepper sauce

¾ tsp black pepper

¼ tsp salt

1/8 tsp cayenne

4 c. cooked rice

Cook rice. Heat oil in saucepan. Add pepper, onion, tomato, shrooms, eggplant, zuke, celery, garlic. Saute at med. heat 10-12 min. Reduce heat to low and stir in remaining items except rice. Cook uncovered 15-20 min. Stir frequently. Reduce heat to simmer as sauce thickens. Serve over rice.Prep time: After cooking beans, 55 minServes: ___

#35 Tofu Vegetable Curry

Ingredients Directions
2 potatoes, diced2 c. med. eggplant, diced & peeled2 tbs oil1 onion, sliced1 clove garlic, minced

1 tsp ginger, minced

½ lb tofu, pressed and diced

1 tbs curry pwdr

¼ c. peanuts, almonds, sunflower seeds

½ c. raisins

1 c. buttermilk or plain yogurt


2 tbs chopped cilantro

1 ¼ c. millet, couscous or rice

Cook grain. Steam potatoes & eggplant 15 min. heat oil in wok and add onions, garlic, ginger. Saute 1-2 min. Add tofu, curry. Saute 10 min. Add steamed potatoes & eggplant, peanuts, raisins. Saute 5 min more. Season w/ salt. Remove heat. Cool slightly. Stir in yogurt & cilantro. Serve over grain.Prep time: 40 minServes: 2-3

#36 Tofu Sukiyaki

Ingredients Directions
2 c. rice, cooked¼ c. soy sauce1 c. water3 minced scallions1 lrg clove garlic, sliced

1 ½ tsp grated ginger

1 tbs cider vinegar

1 tbs honey

1-2 tbs dry sherry

1 lb tofu, 1 in. cubes

½ lb fresh mung bean sprouts

1 stalk celery, chopped into thin diagonals

1 lrg carrot, chopped into thin diagonals

1 lrg green bell pepper, strips

1/3 lb fresh green beans, cut in half lengthwise

Cook rice. In lrg pan, combine sauce, water, scallions, garlic, ginger, vinegar, honey, sherry. Place tofu, sprouts, celery, carrot, pepper strips, green beans into pan w/ liquid. Bring to boil, cover. Cook at low heat 10-15 min. Serve over cooked rice.Prep time: 50 minServes: 3-4

#40 Paella

Ingredients Directions
1 c. rice2 c. boiling water3 tsp oil½ c. onion, chopped3 cloves garlic, minced

½ c. sliced green bell pepper

½ c. sliced red bell pepper

½ c. diced tomato

2 small red potatoes, thinly sliced

2 c. hot water

1 tsp salt

1 tsp saffron

5 marinated artichoke hearts

¾ tsp oregano

1 c. peas

Place rice & water in bowl for 20 min. Drain water. In lrg skillet, heat oil. Saute garlic, onion till soft. Add peppers, tomato, potatoes. Saute 3 min. Add rice, water. Bring to boil, lower heat, simmer. Add seasonings. Cover & simmer 35 min till rice is tender. Arrange ‘chokes and peas on top of rice. Cover and cook 1 min.Prep time: One hour.Serves: 2-3

#43 Black Bean and Red Pepper Casserole 

Ingredients Directions
2 c. cubed squash (acorn or butternut)½ c. apple juice1 tsp oil1 c. sliced onion4 red bell peppers, chopped

1 tbs garlic, minced

2 tsp coriander, cumin

1 tsp dry mustard

1 c. plain yogurt

¼ c. fresh parsley, minced

½ c. rice

½ c. black beans

1/3 c. cheese, grated

2 tbs lemon juice

Cook beans. Cook rice. Put squash, juice in small covered saucepan and steam 8-10 min. Set aside. Preheat oven to 350 degrees. In lrg skillet, heat oil. Saute onion, peppers, garlic till soft. Add spices and cook 2 more min. Lightly oil a lrg casserole dish. Mix squash and veggies w/ remaining ingredients. Pour into dish and bake, covered, for 25 min.Prep time: After cooking beans, 1 hr 10 min.Serves: 5-6

#44 Pasta and Beans 

Ingredients Directions
¾ c. kidneys½ c. split red lentils1 lrg onion, chopped2 tbs oil1 clove garlic, crushed

2 tomatoes

4 c. water

1 c. macaroni

1 tbs ketchup

2 tbs parsley

1 tsp cinnamon

1 tsp lemon juice


Soak lentils overnight. Cook beans. Rinse lentils. Saute onion in oil for 10 min in lrg saucepan. Add garlic, tomatoes, beans, water. Boil, covered, for 1 hr. Add macaroni, ketchup, parsley. Simmer 10 min. Add liquid if necessary. Add cinnamon, juice S&P.Prep time: After cooking beans & soaking lentils, 30 min.Serves: 3-4

#45 Mexican Pintos 

Ingredients Directions
1 onion, chopped1 carrot and 1 celery, chopped1 green bell pepper, chopped6 green onions w/ green tops, chopped1 clove garlic, minced

1 zucchini, chopped

1 ½ c. corn

2 c. pinto beans

1 tbs chili pwdr

1 tsp cumin

1 tsp oregano

1/8 tsp cayenne

Cook beans. Saute first 5 ingredients for 10 min in lrg pot. Add remaining ingredients and mix. Bring to boil, cover. Cook for 20 min. Stir occasionally.Prep time: After cooking beans, 45 min.Serves: 5-6

#46 Pasta with Shrimp, Tomatoes, Walnut Sauce 

Ingredients Directions
4 c. fresh parsley1 c. walnuts6 tsp garlic, chopped1 ½ tsp grated lemon peel½ c. oil

1 lb gemelli or fusilli pasta

2 tbs oil

1 ¼ lb shrimp, peeled

¼ c. lemon juice

1 pint cherry tomatoes

Blend parsley, ¾ c. walnuts, 5 tsp garlic, grated lemon in processor till nuts finely chopped. While running, slowly add oil. Blend to paste. Season w/ S&P. Cook pasta. Heat oil in skillet. Add remaining garlic. Saute 30 sec. Add shrimp and sauté  2 min. Add juice. Saute 2 min. Mix walnut mix w/ pasta. Add shrimp, tomatoes. Season w/ S&P. Top w/ remaining nuts.Prep time: 50 min.Serves: 3-4

#49 Spicy Tofu with Apricots 

Ingredients Directions
Sauce:3 tbs soy sauce1 tbs vinegar1 tbs sherry1 tsp sesame seeds

2 tsp curry pwdr

1 tsp hot chili oil

1 tbs sugar

1 tsp dried chives

1 tsp parsley


1 ½ c. dry rice

10 oz tofu, cubed

2 tsp oil

1 clove garlic, minced

1 small onion, chopped

1 carrot, sliced diagonal

¼ c. dried apricots, peanuts

Cook rice. In bowl, mix together sauce items. Marinate tofu in sauce for 5 min. Heat oil in wok. Saute remaining items till onion soft. Add tofu and marinating sauce. Heat. Serve over rice.Prep time:  45 min.Serves: 2-3

#50 Shrimp Creole

Ingredients Directions
3 ½ c. rice cooked to 6 c.1 c. oil1 c. flour2 c. onions, chopped1 c. celery & green bell pepper, chopped

2 cloves garlic, chopped

28-oz can tomatoes, drained

Two 6-oz cans tomato paste

6 c. water

3 tsp salt

¼ tsp cayenne

½ tsp pepper

3 lb shrimp, shelled

2 tbs parsley, chopped

2 tbs scallion tops, chopped

Cook rice. Heat oil in lrg saucepan. Stir in flour. Add onions, celery, grn peppers, garlic. Cook till soft. Add tomatoes, paste. Mix well. Simmer 5 min. Add water, S&P. Simmer 1 hr. Add shrimp. Simmer 15 min. Add parsley and scallion. Cook 5 min. Transfer shrimp mix to serving bowl. Serve over rice.Prep time:  1 hr, 30 min.Serves: 8

#51 Mexican Barley and Bean Soup 

Ingredients Directions
1 tbs oil2 c. onions, finely chopped3-4 lrg cloves garlic, minced2 tbs jalapeno or other spicy pepper, minced1 carrot & 1 turnip, diced

1 ½ tsp cumin

½ tsp coriander

5 c. water

1 tbs epizole leaves (optional)

2 c. cooked pintos or black beans

2 c. cooked barley

1-2 tsp lemon juice

3 tbs red miso

½ c. finely chopped cilantro

1 c. corn

Cook beans. Cook barley. Heat oil in heavy pot. Saute onions 5 min. Add garlic, pepper, carrot, turnip. Saute till onion tender. Stir in cumin, coriander. Cook, stirring briefly, 2 min. Add water. Bring to simmer for 20-30 min. Add leaves, beans, barley, corn. Cook 10 min. Add lemon. Whisk miso and ladleful of soup in small bowl to make smooth paste. Add to soup. Add cilantro.Prep time:  After cooking beans, 1 hr.Serves: 4-5

#52 Hearty Stew 

Ingredients Directions
½ c. garbanzos½ c. kidneys1 onion, sliced2 cloves garlic, crushed2 tbs soy sauce

2 tsp curry

2 parsnips, sliced

2 carrots, sliced

1 zucchini, chunked

½ c. pasta (shells or macaroni)

¼ c. bulgar

1 tbs lemon juice

2 c. chopped spinach

Cook beans. Cook pasta. Saute garlic, onion, curry, parsnips in lrg pot. Add carrots, zucchini, soy sauce. Add bulgar, cooked pasta. Cook 15 min. Stir in juice, spinach. Cook 5 min.Prep time:  After cooking beans, 45 minServes: ___

#54 Galician Garbanzo Soup 

Ingredients Directions
2 c. soaked garbanzos1 tbs oil1 c. chopped onion1 clove garlic, crushed1 small potato, diced

1 medium carrot & celery, diced

1 tsp salt

½ tsp cayenne

5 c. water

1 bay leaf

1 tsp dry mustard

1 tsp cumin

1 tsp basil

Blk pepper

½ c. peas, steamed

1 tbs red wine vinegar

1 medium tomato, chopped

Cook beans. Puree 2/3 of beans. Saute onions, garlic, potato, carrot, celery, salt in oil in large pot. Add beans to pot. Add remaining items except peas, vinegar, tomato. Stir. Cover and cook 1 hr. Add peas, vinegar, tomato about 10 min before serving.Prep time:  After cooking beans, 1 hourServes: 3-4

#60 Brown Moon Curry 

Ingredients Directions
Rice:4 c. water1 tbs curry pwdr1 tsp ginger, minced2 c. rice


2 medium sweet potatoes, sliced ½ inch thick

3 c. spinach

1 red bell pepper, diced

1 ½ c. mushrooms, sliced

3 cloves garlic, minced

½ tsp ginger, minced

2 dried Thai chili peppers, split

2 tbs water

1 c. coconut milk

¾ c. water

½ c. whole basil leaves

1 c. pineapple chunks

5-6 basil leaves, cut into ribbons



Sliced banana

Coconut flakes

Lemon slices


Cook rice. Steam potatoes and spinach 10 min. Saute pepper, shrooms, garlic, ginger, chilis 5 min. Add water to prevent sticking. Add coconut milk, water. Cook, uncovered, over medium heat till sauce heated. Add potatoes. Cook till tender. Add spinach, basil, pineapple just before serving. Top rice with ribbons, curry. Condiments on side.Prep time:  1 hrServes: ___

#61 Wild Rice Stuffed Squash 

Ingredients Directions
1 lrg butternut squash1 tbs oil4 oz shitake mushrooms2 cloves garlic, minced¾ tsp dill seed, grd coarse

4-5 scallions, sliced fine

3 c. cooked wild rice

½ c. chopped hazelnuts or walnuts

2 tbs parsley, minced


Cook rice. (1/2 c. dry in 4 c. water). Cut squash in half. Place cut side down in lightly greased baking dish. Bake at 350 degrees till tender. Remove seeds. Heat oil in skillet over medium heat. Add shrooms, garlic, dill. Saute 1-2 min. Add onions, rice, 1/3 c. nuts, parsley. Season w/ S&P. Spoon into squash and press w/ spoon to fill cavity. Put in lightly greased baking dish. Cover & bake at 350 degrees for 30 min. until squash steams when tin foil lifted. Remove foil, bake 10 min. Top w/ remaining nuts.Prep time:  1 hr 30 minServes: 2

#62 Tempeh Teriyaki 

Ingredients Directions
¼ lb snow peas8 shitake mushrooms3 tbs oil½ lb tempeh, cut into thin slices1 tbs toasted sesame oil

1 lrg onion, sliced to slivers

1 lrg clove garlic, minced

1/3 c. Teriyaki Sauce


3 c. cooked basmati rice

Scallions & almond slices

Cook rice. Remove stems from shrooms. Slice caps very thinly and set aside. Put 2 tbs oil in wok and heat to medium heat. Fry tempeh in batches till brown on one side, turn and fry other side. Drain on paper towel. Add 1 tbs oil & sesame oil. Add peas, shrooms, onions, garlic. Saute till onions translucent and peas bright green. Add tempeh. Toss and stir while adding sauce. Add pepper to taste. Serve over rice and garnish w/ almonds, scallions.Teriyaki Sauce: Whisk together ½ c. soy sauce, ¼ c. vinegar, 1 tbs white wine (optional), 1 tbs honey, dash of hot pepper sauce, 1 tsp oil. Makes about one cup.Prep time:  40 minServes: 2-3

#63 Tempeh Cacciatore 

Ingredients Directions
1 medium onion, slivered½ c. green pepper, chopped2 tbs oil1 clove garlic, minced1 c. shrooms, sliced

2 ½ c. tomatoes, chopped & peeled

1/3 c. dry red wine

1 bay leaf

½ tsp oregano

1 tsp basil

8 oz tempeh, cubed

2 tbs soy sauce

4 c. cooked rice or spaghetti

Cook rice. Saute onion & pepper in 1 tbs oil over low heat in medium pan till onion translucent. Stir in garlic, shrooms, and cook another 5 min. Add tomatoes, wine, leaf, oregano, basil. Bring to boil. Reduce heat and simmer 10 min. In small skillet, sauté tempeh in 1 tbs oil, stirring frequently till it browns slightly. Transfer to sauce, add soy. Simmer over low heat for 30 min. Remove leaf. Serve over rice/spaghetti.Prep time:  1 hrServes: ___

#66 Stuffed Shells

Ingredients Directions
16 oz ricotta cheese or tofu2 eggsParsley, mint, black pepper, salt to tasteGrated Romano or Parmesan cheese (1/2 c.)20 lrg shells

Spaghetti sauce

Pre-heat oven to 350 degrees. Cook shells slightly, then stuff w/ other ingredients that have been mixed together. Put in a baking pan w/ sauce and cook 30 min.Prep time:  55 min.Serves: 2-3

#67 Gnocchi’s

Ingredients Directions
3 lbs white Idaho potatoes1 lrg eggAll-Purpose Flour1/3 c. Parmesan cheese Cook potatoes and cool them. Remove skin (if desired). Mash potatoes in lrg bowl. Add egg, cheese. Fold and knead in flour until it is a dough consistency that can be rolled into long “cigars” on a floured board. Boil water in lrg pot. Cut cigars into bite-sized lengths. Add gnocchi’s to boiling water. Drain when they all float to surface (2-5 min).Mom’s sauce: Pour 45 oz Hunt’s tomato sauce into saucepan. Add sautéed onion, garlic. Add ¼ c. oil. Add fresh basil (chopped) just before removing heat.Prep time:  60-75 min.Serves: 2-3

#69 5-Spice Butternut Squash Soup

Ingredients Directions
½ c. chopped onions2 tbs garlic, minced1 tbs ginger root, grated½ c. dry sherry1 tbs oil

2 c. water

4 c. butternut squash, peeled & cubed

1 tbs lemon juice

½ tsp grd coriander

¼ tsp grd cumin

½ tsp grd nutmeg

¼ tsp grd cinnamon

1 tbs grated lemon rind

Make bread. In lrg pot over medium-hi heat, sauté onions, garlic, ginger in sherry and oil for 10 min. Stir frequently. Add water, squash. Cover, bring to boil. Simmer 25 min. Cool 10 min. Puree. Add juice, spices, garnish w/ rind.Prep time:  1 hrServes: 2

#74 Pasta with Shrimp and Artichokes

Ingredients Directions
2 tbs oil1 onion, chopped2 cloves garlic, minced¼ c. fresh basil2 tbs chopped oregano or 2 tsp dry

¼ tsp red pepper flakes

14-oz can stewed tomatoes

2 lrg tomatoes, diced

14-oz can artichoke hts

1 tbs lemon juice

¾ lb pasta

1 lb shrimp

Heat oil in wok. Add onion, garlic. Saute 5 min. Add basil, oregano, pepper and stir 1 min. Add tomatoes, chokes, juice. Simmer till thickened. Cook pasta. Cook sauté 30 min. Add shrimp and cook about 5 min till shrimp pink. Season w/ S&P. Add pasta.Prep time:  1 hrServes: ___

#85 Savory Squash Stew  (winter only)

Ingredients Directions
1 onion, diced3 cloves garlic, minced2 tbs oil3 c. pumpkin or butternut squash, chopped2 potatoes, peeled and chopped

2 tbs flour

2 c. water

2 tbs prepared mustard

¾ tsp grd cinnamon

2 tbs vinegar

1 c. frozen peas

1 c. frozen corn


In lrg pot, cook onions, garlic in oil, stirring till onion translucent (about 4 min). Add squash, potatoes. Cook stirring 5 min.. Stir in flour till dissolved. Add water, mustard, cinnamon, vinegar and simmer, stirring occasionally, till sauce thick (about 30 min). Add peas, corn. Cook 5 min. Season.Prep time: 1 hr.Serves: ___

#95 Cuban Black Beans and Rice

Ingredients Directions
1 ½ c. dry black beans1 bay leaf3 tbs white wine1 tsp capers1 tbs chopped salad olives

2 tbs recaito

3 cloves garlic, minced

1 c. onion, chopped

1 c. green bell pepper, chopped

2 tbs oil

1 tsp salt

2 c. rice

Small can sliced med-hot jalapenos

Cook beans. Cook rice. Saute onion in oil over low heat w/o browning. Add wine. Add peppers, recaito, garlic, capers, olives, jalapenos. Simmer 10-15 min. Add leaf and salt. Add cooked beans. Simmer till most water absorbed. Serve over rice.Prep time: After cooking beans, 40 min.Serves: ___

#96 Chinese Rainbow Stew

Ingredients Directions
1 ½ lb tofu1/3 c. oil3 cloves garlic, minced1 tbs ginger root, grated2 ½ c. carrots, sliced thin

1 lrg onion, chopped

1 red bell peppers, sliced

2 ½ c. mushrooms, halved

1 1/3 c. water

1/3 c. miso

2 ½ tbs soy sauce

2 ½ tbs honey

2 ½ tbs peanut butter

1 ½ tsp vinegar

1 tbs arrowroot, dissolve in ¼ c. water

Press tofu 20 min. Heat oil in wok. Saute garlic, ginger lightly. Add remaining veggies in order. Set aside. Combine water, miso, sauce, honey, butter, vinegar and blend till smooth. Add to veggies. Cut tofu into ½ inch cubes and add to veggies. Heat, stirring gently. When hot, add arrowroot and stir till thick. Don’t boil. Serve as is, or over rice or noodles.Prep time: 50 min.Serves: 2-3

#97 Thai-Curried Veggies

Ingredients Directions
2 tbs oilRed bell pepper, stripsChayote, strips1 c. bok choy, chopped6 mushrooms, sliced

Small eggplant, thin strips

1 tbs ginger root, minced

2-3 tsp red curry

1 c. coconut milk

2 tbs soy sauce

1 tbs lime juice

1 c. cooked adzukis

1 tbs arrowroot

1 tbs warm water

2 c. dry rice

Cook rice. Heat oil in wok. Add pepper, cayote, choy, mushrooms, eggplant. Cook/stir 11 min. Add ginger, curry. Cook 1-2 min. Add milk, soy, lime, beans. Combine arrowroot to water. Add to curry mix and simmer 2 min. Serve over rice.Prep time: After cooking beans, 40 min.Serves: 3

#100 Swet Pepper, Garbanzo, Potato Salad

Ingredients Directions
1 ½ tbs oil2 tsp curry pwdr½ tsp salt1 ½ lb unpeeled potatoes, 1 inch cubes (3 large)1 ½ c. cooked garbanzos

1 lrg red bell pepper, strips

2 scallions, minced

2-4 tbs tamari dressing:

3 tbs oil

2 tbs vinegar

½ tsp mustard

1 tsp soy sauce

½ tsp sugar

Mix till thick. Chill.

Pre-heat oven to 425 degrees. In wok, heat oil. Add curry, salt. Add potatoes. Cook, stirring, 3-5 min. Place on baking sheet. Bake 15-20 min. Remove potatoes from oven. Place in middle of large platter. Toss garbanzos and pepper with dressing. Arrange around potatoes. Sprinkle with scallions.Prep time: After cooking beans, 50 min.Serves: 2-3

#107 Black Bean Soup (fall or winter)

Ingredients Directions
1 c. black beans, cooked¼ c. oil1 c. onions, chopped1 c. celery, chopped2 cloves garlic, crushed

2/3 c. rice

5-6 c. water

1/8 tsp cayenne

1 bay leaf

½ tsp thyme

½ tsp dry mustard

1-2 tsp salt

2 peppercorns

2 whole cloves

6 tbs milk powder

Drain beans when tender and mash slightly. Save stock for soup. Heat oil in lrg saucepan. Saute onions, celery, garlic, rice till veggies soft. Stir in 1 c. of stock. Over low heat, add herbs and spices (put cloves, leaf, peppercorn in a tea ball or cheesecloth). Add remaining stock/water and beans. Cover and simmer 2-3 hours. Blend in powder w/ ½ c. soup and add to soup.Prep time: ____ (takes lots of time: do on weekend)Serves: ___

#109 Paella Vegetariana 

Ingredients Directions
8 oz tofu6 oz tempeh, thawed2 ¼ c. oil2 -3 tbs garlic, minced1 red bell pepper, diced

1 lrg onion, diced

1 carrot, diced

1 tsp paprika

½ tsp fennel seeds

1 tsp cumin

½ tsp S&P

¼ tsp cayenne, saffron

2 c. uncooked basmati rice

3 ½ c. boiling water

2 bay leaves

1 c. frozen peas

1 c. frozen corn

Cherry tomatoes, quartered

Parsley or cilantro & olives, chopped

Slice tofu, tempeh into pieces. In wok, heat oil. Add tofu, tempeh. Saute 15 min. Drain on towel. Heat 1 tbs oil in wok. Add 1 tbs garlic and cook 1 min. Add pepper and cook w/ garlic for 1-2 min. Remove from pot. Add remaining oil to wok. Stir remaining garlic, onion, carrot 2 min. Add paprika, fennel, cumin, S&P, cayenne, saffron. Sir 30 seconds. Mix in rice. Add boiling water, leaves, tofu, tempeh. Stir well and cover. Simmer 12-15 min. When liquid absorbed, remove heat. Add peppers, peas, corn to top of rice. Replace lid and let sit 5 min. Fluff paella w/ fork. Discard leaves. Garnish w/ tomatoes, cilantro, olives.Prep time: 45 min.Serves: ___

#112 Couscous with Chickpeas

Ingredients Directions
½ c. water¼ tsp allspice1 c. OJ (1/2 c. and ½ c.)½ tsp salt (1/4 and ¼)¾ c. couscous and ½ c. quinoa

2 tbs oil

1 medium onion, diced

1 green bell pepper, sliced

3 cloves garlic, minced

1 ½ tsp curry pwdr

15 oz can chickpeas

½ c. dry apricots

½ c. dry sweetened cranberries

3 tbs cilantro

Combine water, allspice, ½ c. OJ, ¼ tsp salt in pot over medium heat. Boil and add couscous. Cook quinoa separately for 15 min. Let couscous stand 5 min. Fluff. Heat oil in lrg frying pan. Add onion, pepper, garlic, curry. Cook 10 min. Add peas, berries. Cook 2 min. Add remaining ½ c. OJ. Stir 1 min. Add cilantro, ¼ tsp salt. Serve over couscous.Prep time: 30 min.Serves: 2-3

#113 Indonesian Fried Noodles 

Ingredients Directions
1 lb uncooked soba noodles2-4 tbs peanut oil1 onion, finely chopped3 cloves garlic, minced½ inch piece of ginger root, minced

2 leeks, chopped

2 scallions, chopped

1-2 c. snow peas

1-2 c. mung sprouts

3 tbs soy sauce and 1 ½ tbs sugar

Cayenne pepper

1 lb tofu, drained and cubed

Prepare noodles according to package directions. Drain. In wok, heat oil and add onion, garlic, ginger. Stir fry till onion is limp. Stir in leeks, scallions, snow peas, sprouts. Cook till tender. Stir in noodles. Mix soy, cayenne, sugar in bowl, then add to wok. Add tofu. Mix until heated through (about 5 min).Prep time: 40 min.Serves: ___

#114 Quinoa and Black Beans 

Ingredients Directions
1 tbs oil1 onion, chopped3 cloves garlic, chopped¾ c. quinoa1 ½ c. water

1 tsp cumin

¼ tsp cayenne

S&P to taste

1 c. corn

1 ½ c. dry black beans

½ c. cilantro

Cook beans. Heat oil in medium saucepan. Stir in onion, garlic. Saute till lightly brown. Mix quinoa into saucepan and cover w/ water. Season w/ cumin, grn pepper, S&P. Bring to boil. Simmer 20 min. Stir in frozen corn. Simmer 5 min. Mix in beans, cilantro.Prep time: After cooking beans, 40 min.Serves: ___

#115 Tofu Ginger Aprioct Curry 

Ingredients Directions
2 c. dry rice1 lb tofu½ c. dried apricots¼ c. oil1 c. mango chutney (see recipe)

½ c. cider vinegar

3 tbs grated ginger root

1 tsp dry mustard

¼ tsp powdered cloves

1-2 tsp salt

¾ c. oil

2 c. carrots, cut into 1-in. slivers

1 ½ c. thinly sliced scallions

1 c. toasted slivered almonds

Lime wedges

Cook rice. Press tofu 30 min. Cut apricots to 1/8 in. pieces. Cook gently in small amount of water till soft. Cut tofu to 1 x ½ pieces. Saute in oil till slightly brown. Mix chutney, vinegar, ginger, mustard, cloves, salt. Saute carrots in oil. Add apricots and tofu. Stir 3-5 min. Add chutney mix and stir 1 min. Just before removing heat, add scallions. Serve over rice. Garnish w/ almonds and lime wedges.Prep time: 1 hr.Serves: ___Chutney: Simmer, for 20 min, 2 mangoes (chopped coarse), ½ c. onion (diced), ½ c. brown sugar, ½ c. white wine vinegar, 4 cloves garlic, minced, 1 jalapeno (seeded & minced), 1 tbs fresh ginger (minced), ¼ tsp ground cloves, S&P. Cool and refrigerate.

#116 Vegetable Saute with Peaches 

Ingredients Directions
Sauce:1 tbs coriander2 tsp turmeric2 tsp cumin1 pinch dried lemon grass

½ tsp chili powder

2 tbs soy sauce

3 tbs peanut butter

1 tbs lemon juice

Hot water


2 lrg peaches

2 tbs chili oil

6 scallions, minced

2 lrg cloves garlic, grated

1 in. piece of ginger root, grated

¼ c. shitake mushrooms

1 ½ c. cubed tofu

2 c. broccoli florets

2 c. mung bean sprouts

Splash rice vinegar

3 c. cooked rice (1 ½ c. dry)

Cook rice. Sauce: In food processor, combine all except water. Whisk till blended. Thin w/ water to ketchup consistency. Fill saucepan w/ water. Bring to boil. Add peaches. After boil resumes, wait 45 seconds. Remove peaches. Cool. Peel peaches, remove pits, mash to pulp. Heat oil in wok. Add scallion, garlic, ginger. Stir 2 min. Add pulp, shrooms, tofu, broccoli, sprouts. Stir. Add vinegar. Stir about 1 min. Add sauce. Stir until evenly coated. Stir till broccoli bright green. Serve over rice.Prep time: 45 min.Serves: ___

#117 Adzuki Beans with Pasta and Broccoli 

Ingredients Directions
½ lb pasta2 tbs oil1 lrg onion, sliced into thin strips2 cloves garlic, minced1 medium bunch broccoli, cut into small pieces (about 2 c.)

2 lrg tomatoes, diced

2 c. cooked adzukis (3/4 c. dry)

1 tsp ginger root, grated

2-3 tbs miso

1 ½ tbs arrowroot

1 c. warm water

2 tsp sesame oil

Cook pasta. Place in large serving dish. Heat oil in wok. Saute onion till golden. Add garlic, broccoli. Saute till broccoli bright green (about 2 min). Add tomatoes, beans, ginger. Simmer 10 min. In small bowl, stir miso, arrowroot, water till smooth. Pour into skillet with sesame oil. Simmer till thick (about 10 min.). Add sauce and broccoli. Mix into pasta.Prep time: After cooking beans, 45 min.Serves: ___

#119 Cilantro and Pumpkin Seed Pesto 

Ingredients Directions
1 c. cilantro, chopped1 c. parsely, chopped¼ c. oil¼ c. unsalted pumpkin seeds2 tbs lime juice

1 tbs oregano

2 cloves garlic, minced

½ tsp cumin

½ tsp salt

¼ tsp red pepper flakes

1 lb pasta, cooked

Prepare pasta.  Puree items. Add liquid to get desired consistency. Mix with pasta.Prep time: After preparing pasta, 20 min.Serves: 2

#123 South Indian Coconut Curry 

Ingredients Directions
1 ½ c. rice, cookedPaste:1 medium onion, chopped3 cloves garlic, minced2 tsp coriander seed (or 1 tsp grd)

2 tsp ginger root, minced

1 tsp cumin seed

1 tsp mustard seed

½-1 tsp red pepper flakes

½ tsp cinnamon

2 tbs water

1 tsp salt

2 whole cloves


1 c. coconut milk

2 medium tomatoes, chopped

1 medium carrot, sliced

1 c. sliced mushrooms

1 c. sliced green beans

1 c. sliced zuke or eggplant

1 c. cauliflower florets

1 c. broccoli florets

1 tbs lemon juice

1 tbs grated coconut

Cook rice. Put paste items in blender and blend till smooth. Heat lrg skillet;/saucepan over med-hi heat. Add paste. Stir 5 min. Add milk, tomatoes. Simmer, covered, 10 min. Add remaining veggies. Simmer 7 min. Add juice. Top w/ coconut. Serve over rice.Prep time: 50 min.Serves: 4

#125 Italian Pistachio Pilaf 

Ingredients Directions
1 ¾ c. water1 c. basmati rice1 ½ tsp salt1-2 tbs oil1 c. onion, chopped

4 garlic cloves, minced

2 c. seitan, minced

1 c. red bell pepper, diced

1-2 tbs fennel seed/pwdr

¼ tsp pepper

3 scallions, sliced

½ c. pistachios, chopped

In 2-qt saucepan over medium heat, bring water to boil. Add rice, ¼ tsp salt. Cover and simmer 10-15 min till water absorbed. Set aside. In lrg skillet, heat oil. Add onions, garlic. Saute till onions translucent (about 3 min). Add seitan, bell pepper, pepper, fennel, salt. Saute 3 min. Add rice, scallions, pistachios. Mix.Prep time: 35 min.Serves: 2

#130 Curried Garbanzos and Tofu 

Ingredients Directions
1 medium onion, chopped1 garlic clove, minced2 tbs oil2 tsp cumin1 tsp coriander

½ tsp turmeric

¼ tsp pepper

Pinch of cayenne

¾ c. tofu, small cubes

2 c. cooked garbanzos and ½ c. bean liquid

2 tomatoes, chopped


Cilantro, chopped

Saute onion, garlic in oil till onions translucent in medium pan. Add cumin, turmeric, coriander, pepper, cayenne. Add tofu. Cook about 1 min, stirring. Add garbanzos and bean liquid. Simmer 5 min. Add tomatoes. Cook till heated through. Add salt, cilantro.Prep time: After cooking beans, 35 min.Serves: 2

#131 Butternut Corn Chowder 

Ingredients Directions
2 lrg butternut squash2 ½ c. water1 tsp oil1 green pepper, diced1 onion, diced

1 carrot, diced

3 cloves garlic, minced

1 jalapeno pepper, minced

½ c. fresh cilantro

Juice of 1 lime

½ tsp red pepper flakes

½ tsp cinnamon

¼ tsp pepper

½ c. corn

Peel squash. Halve them and scoop out seeds. Cut into small cubes. Place in pot. Add water. Bring to boil over medium heat. Cover and simmer 10 min. Saute pepper, onion, carrot, garlic in oil over medium heat for 8 min. Add to pot. Stir in jalapeno, coriander, lime, red pepper, cinnamon, pepper. Simmer 10 min. Stir in corn and cook briefly.Prep time: 50 min.Serves: 2-3

#134 Tofu Spinach Lasagna 

Ingredients Directions
½ lb lasagna noodles (9 strips)Two 10 oz packages frozen, chopped spinach2 lb tofu1 tbs sugar¼ c. milk

½ tsp garlic pwdr

2 tbs lemon juice

3 tsp basil, minced

2 tsp salt

32 oz spaghetti sauce

Cook noodles. Drain. Ste aside on paper towel. Pre-heat oven to 350 degrees. Squeeze spinach to remove water. Blend tofu, sugar, milk, powder, juice, basil, salt. Cover bottom of baking pan with sauce in 8×11.5 pan. Layer noodles next. Then ½ tofu mix and half of spinach. Repeat. Cover with remaining noodles, sauce. Bake 25-30 min.Prep time: 1 hr, 15 min.Serves: ___

#136 Armenian Lentil Soup 

Ingredients Directions
1 ½ c. lentils6 c. water½ c. chopped dry apricots3-4 tbs oil1 c. onion, chopped

2-3 c. eggplant, cubed

1 ½ c. tomatoes, chopped

1 green pepper, chopped

¼ tsp cinnamon

¼ tsp allspice

¼ tsp cayenne or crushed red pepper

1 tbs paprika

1 ½ tsp salt

3 tbs parsley

1 tbs fresh mint

Rinse lentils. Bring to boil in water in large pot. Simmer, covered, 20 min. Add apricots. Simmer 20 min. Saute onion till translucent. Add eggplant and 4-5 tbs water. Cook, covered, over medium heat. Stir occasionally till eggplant almost tender. Add remaining vegetables, spices, salt. Cover and cook 10 min. Simmer 15 min. Add parsley, mint.Prep time: 1 hr.Serves: 4-5

#137 Miso Master Chili 

Ingredients Directions
1 onion, chopped1 red or green bell pepper, chopped2 cloves garlic, minced28 oz can crushed tomatoes1 ½ c. red kidney beans

1 c. cooked rice or quinoa

14 oz can stewed tomatoes

½ c. water

2 tbs miso

½ tbs oregano

1 tbs chili powder

½ tsp pepper

Chopped fresh cilantro

Cook beans. Cook rice/quinoa. In lrg saucepan, heat oil over medium heat. Add onion, pepper, garlic. Cook till softened. Ad tomatoes, beans, grains, dried seasonings. Dilute miso in ½ c. water and add to saucepan. Simmer 25-30 min, stirring occasionally. Remove heat and garnish each bowl with cilantro.Prep time: 50 min.Serves: 4-5

#142 Fish and Seafood Stew

Ingredients Directions
½ lb scallops, whole¾ lb firm, non-oily fish (monk, tile, blackfish, red snapper)1 lb tomatoes, preferably plum3 tbs oil2 tsp garlic, minced

½ c. onion, finely chopped

1 c. dry white wine

1 bay leaf

½ tsp hot green pepper, minced (or red pepper flakes)

2 tbs parsley, chopped


Make bread. Cut fish into small cubes (about 2 c.). Cut tomatoes into small cubes (about 3 c.). Heat oil in lrg or medium pot. Add garlic, onion. Cook, stirring, till onion wilted. Add wine. Cook briefly. Add tomatoes, bay leaf, hot pepper, S&P. Bring to boil, cover, simmer about 5 min. Add scallops, fish. Stir. Cover and cook about 5 min. Remove leaf. Sprinkle with parsley. Serve with bread.Prep time: After making bread, 30 min.Serves: 3

#144 Trenette al Pesto

Ingredients Directions
2 cloves garlic, minced2 c. fresh basil¼ c. pine nuts½ c. Parmesan cheese½ tsp salt

6-8 tbs oil

2-3 medium potatoes

1 lb green beans

1 lb pasta

Boil water for pasta. In food processor, combine garlic, basil, nuts, cheese, salt, oil. Puree to rough paste. Makes about 1 c. Peel potatoes, cut into chunks to make 2 c. Cut beans into 2 in. lengths. Add potatoes, pasta to boiling water. Stir and cover. After 2 min., add beans. Stir and cover. After 5 min, drain. Reserve 2 c. cooking water. In large serving bowl, toss pasta, veggies, pesto, 1 c. cooking water to create moist sauce.Prep time: 35 min.Serves: ___

#145 Coconut Curried Tofu

Ingredients Directions
¼ c. coconut, shredded1 ¾ c. water1 tsp salt1 c. jasmine or basmati rice1 c. cilantro

¾ c. coconut milk

4 tsp ginger root, minced

1 tbs lime juice

2 cloves garlic, minced

2 tbs oil

1 lb tofu, small cubes

½ c. scallions, sliced thin

2 tsp curry powder

1 tsp cumin

1/8 tsp red pepper flakes

1 c. cherry tomatoes

2 tbs peanuts, chopped

Stir coconut in skillet till golden (about 5 min). Bring water to boil w/ salt and cook rice. Puree cilantro, ½ c. coconut milk, 1 tsp ginger, juice, 1 clove garlic. Mix into cooked rice. Heat oil in large skillet. Stir fry tofu 6 min. Add onion, curry, cumin, pepper, 3 tsp ginger, 1 clove garlic. Stir 1 min. Add tomatoes, remaining milk. Season w/ S&P. Top w/ peanuts.Prep time: 40 min.Serves: 2


I urge you to email me ( or leave a comment if you have a suggested addition or subtraction from this list. Or if you have any other thoughts about this list.


Each list in this blog contains my own personal opinions based on my personal experiences. I acknowledge that there may be a need to add or subtract from these lists (or to create a new subject list), and I welcome such suggestions. The lists are not ordered from higher to lower quality. Each list is a work in progress.

50 Years Memoir CoverMy memoir can be purchased here:

Paperback = Hardcover =

My book, The Car is the Enemy of the City (WalkableStreets, 2010), can be purchased here: Car is the Enemy book cover

My book, Road to Ruin, can be purchased here:

My Adventures blog

My Best-Ever Lists blog

Run for Your Life! Dom’s Dangerous Opinions blog

My Town & Transportation Planning website

My Plan B blog

My Facebook profile

My YouTube video library

My Picasa Photo library

My Author spotlight


About Dom Nozzi

Urban designer, Complete Streets instructor, smart growth specialist, town planner, walkable & bikeable streets & trails specialist, writer, editor, speaker, world adventurer, skier, kayaker, SCUBA diver, bicyclist, hiker, dancer, book reader, urbanist. Make my own beer, wine, pasta, bread. Live by the motto that it is the things we do NOT do that we later regret. Life is too short to not live it to the fullest.
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