Peanutty Quinoa Bowls with Baked Tofu

From http://ohmyveggies.com
Serves 4

1/2 cup quinoa
1 teaspoon olive oil
1 small red bell pepper, seeded and diced
1 small broccoli crown, broken into florets
2 tablespoons peanut butter
1 tablespoon fresh lime juice
1 tablespoon water
1 teaspoon tamari (or soy sauce)
1/2 teaspoon brown sugar or coconut sugar
1/2 teaspoon freshly grated ginger
Salt and pepper to taste
4 slices baked tofu
2 tablespoons chopped roasted peanuts

Cook the quinoa in water or vegetable broth according to package directions. While the quinoa is cooking, heat the olive oil in a medium skillet over medium-high heat. Add the red pepper and cook for about 3 minutes, until softened. Transfer to a large bowl. Add the broccoli to the skillet with 2 tablespoons of water. Cover and steam for about 2 minutes, or until the broccoli is tender. Transfer the broccoli to the bowl with the pepper.

Whisk the peanut butter, lime juice, water, tamari, sugar, and ginger in a small bowl. When the quinoa is done, transfer it to the bowl with the veggies and toss everything with the peanut sauce. Season with salt and pepper to taste. Divide the quinoa into 2 bowls, then top each with 2 slices of tofu and a tablespoon of chopped peanuts.

Baked Tofu

From http://ohmyveggies.com
Makes 8 slices

3 tablespoons tamari (or soy sauce)
1 tablespoon maple syrup
1 tablespoon olive oil
1 clove garlic, minced
A pinch or two of freshly ground pepper
1 (15-ounce) package extra-firm tofu, drained, pressed for 30 minutes, and cut into 8 slices

Whisk together the tamari, maple syrup, olive oil, garlic, and pepper in a small baking dish. Place the tofu in the dish and let it marinate for about 30 minutes, flipping the tofu over after about 15 minutes. The tofu should soak up almost all of the marinade.

Preheat oven to 400ºF. Spray a baking sheet with oil or cooking spray or line it with parchment paper; place the tofu on the baking sheet and bake for about 40 minutes, or until edges are dark and tofu is chewy, turning tofu over halfway through cooking time.

Curried Spelt Salad

Adapted from BonAppetit.com
Makes 6-8 servings

2 cups spelt, semi-pearled farro, or whole wheat berries, rinsed
1 teaspoon kosher salt plus more for seasoning
2 tablespoons vegetable oil
2 1/2 teaspoons curry powder (such as Madras)
2 teaspoons yellow mustard seeds
3/4 teaspoons ground cardamom
3/4 teaspoons ground coriander
6 small carrots, peeled, cut into 1/4-inch dice
Freshly ground black pepper
1/4 cup apple cider vinegar
1 thinly sliced red onion (about 1/2 large onion)
Juice and zest of 1/2 lemon
3 cups shredded cooked chicken (from 1 rotisserie chicken; optional)
2 cups baby or wild arugula
2 cups (packed) cilantro sprigs with tender stems plus more for garnish
2 tablespoons extra-virgin olive oil

Place spelt and 1 tsp. kosher salt in a medium pot. Add water to cover by 1 1/2 inches. Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour (or 12–15 minutes if using semi-pearled farro). Drain; place in a large bowl.

Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2–3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 5–6 minutes.

Add vinegar and stir until evaporated, 1–2 minutes. Stir in onion, lemon juice, and lemon zest. Remove pan from heat and stir until onion is wilted, 1–2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool.

Add chicken (if using), arugula, 2 cups cilantro, and olive oil to spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.

Indian Shortbread Cookies

From Alta Editions

Makes about 12

1 cup all-purpose flour
¾ cup fine semolina
1 cup confectioners sugar
⅔ cup ghee
½ teaspoon ground cardamom
¼ teaspoon nutmeg, grated
¼ teaspoon saffron threads
1 teaspoon milk
1 teaspoon plain yogurt
¼ teaspoon baking soda
Confectioners sugar, ground cardamom, and grated nutmeg, for garnish (optional)

Preheat the oven to 300°F. Grease a large baking sheet.

Sift the flour and semolina together into a small bowl.

In a medium bowl with an electric mixer, cream the confectioners sugar and ghee until light and creamy. Add the cardamom and nutmeg and beat until incorporated.

Combine the saffron and milk in a small bowl and microwave for about 10 seconds to warm the milk and release the saffron’s flavor and color. Add to the creamed sugar and stir with a wooden spoon until the saffron is incorporated. Add the yogurt and baking soda and mix well. Add the flours and knead in the bowl into a thick, oily dough, similar to pie dough.

Form the dough into about 12 balls, 1- to 1 1/2-inch each.

Place the balls on the baking sheet about 1 1/2 inches apart and gently press down to make domed rounds.

Bake for 30 minutes, until the cookies are browned on the bottom (they won’t brown on the top because there’s no egg in the dough). Transfer to a wire rack to cool.

If you like, mix a pinch of cardamom and nutmeg in a sieve with confectioners sugar and sift over the cookies just before serving. Store the cookies at room temperature in an airtight container.

Lentil Veggie Stew

From Joy of Cooking

Makes about 10 cups

Heat in a large soup pot, over medium-low heat:
3 tablespoons olive oil

Add and cook, stirring, until tender but not browned, 5 to 10 minutes:
3 medium carrots, peeled and diced
3 medium celery stalks, diced
1 large onion, diced
3 cloves garlic, minced

Stir in:
8 cups water
2 cups lentils, picked over and rinsed
1 14.5 oz can diced tomatoes, drained
1 teaspoon dried thyme

Bring to a boil, reduce the heat, and simmer until the lentils are tender, 30 to 45 minutes. Stir in:
1.5 teaspoons balsamic vinegar
2 teaspoons salt
1 teaspoon ground black pepper
(1/2 teaspoon fish sauce, optional)