Roasted zucchini and mushroom bake. Like this recipe but subbing zucchini and crimini musbrooms.
Steamed tofu and greens with savory sauce. This recipe is from @linguafood: “mix together 1/2 tsp of sesame oil, 1 tsp of maggi sauce (available at any asian market: it’s the funny shaped bottle with the yellow cap), 3-4 tbsps of oyster sauce, 2 tbsp of soy sauce, hot sauce (i use sriracha – a good spritz if you likey da spicey), and a dash of rice vinegar. dice [I slice] a pack of soft tofu and zap in the microwave for 2-3 minutes. poor out any liquid the tofu might have sweat out. heat up 2 tbsp of cooking oil (i use peanut oil, but you can use any oil you like) until it smokes, then pour over nuked tofu. add aforementioned sauce. add chopped scallions, a heaping helping of cilantro, and toasted sesame seeds. inhale.” You can easily add broccoli, bok choy, etc. to the steaming tofu.
Glazed Tangerine Carrots with Ricotta. I’m not a huge carrot fan, but this recipe from Melissa Clark changes my mind. Could easily be a main dish with the addition of a grain.
Broccoli-potato soup. I wing this. Sauteed onions and a little garlic in fat of choice (bacon grease is good). Add 1 tsp. ground coriander, a bay leaf, and a pinch of red pepper flake. Add scrubbed diced potatoes and just cover with chicken broth. Simmer 5 min. covered. Add an equal (or slightly greater) amount of chopped broccoli, season with salt and pepper, replace the lid, and cook until very tender. Remove the bay leaf and puree the soup (you might want to reserve a cup of broth to start to ensure it doesn’t turn out too thin). Serve topped with very sharp shredded cheddar and soft Italian bread or baguette.
Spicy Sichuan Okra Salad - this looks fabulous
Smashroom Sandwich - add golden-fried onions deglazed with baslamic vinegar; can replace the pesto with mayo
Tofu Buddha Bowl with addictive peanut sauce
Swiss Chard Fritters - My version:
4 c chard
1/2 c egg whites
3 cloves garlic
Small shallot
1 c. Cooked rice
1/4 onion
1 c(?) panko
1/2 c flour
1/2 peeled sweet potato, steamed
1/2 c Parm Regg
1/2-3/4 c sofrito/tomato sauce
Umami seasoning
1 1/2 tsp salt
Pepper
Puree the chard, including the stems, in FP. Add egg white to help loosen. Strain into a bowl. Puree onions, shallot, and garlic with rice. Add to bowl. Shred cheese and sweet potato in FP and steam sweet potato. Mix everything together and chill. Scoop into hockey pucks using an ice cream scoop. Fry and keep warm in a hot oven. Yield ~16 fritters
Green Bean Avocado Salad - sounds weird but quite tasty
Hazelnut-Zucchini Salad with Parm Regg and Mint - never tire of this/something like it
Rustic steamed squash with spicy black bean sauce(Xiang cun nan gua) by Fuchsia Dunlop. I use butternut squash. So damn good. Let me know if you’d like a PM with the recipe.
Buffalo Steamed Cauliflower - steam cauliflower florets until tender. Toss in Frank’s Wing Sauce with a knob of butter. Serve with celery and carrots sticks and your favorite dip.
I’m with you on loving curries. Rather than repost recipes here, I’ll point you to Meera Sodha’s Made In India which is just fantastic and has tons of veg curries.
