Directory of Recipes

An up to date list of all the recipes published!
Actually Good Lentil Salad
Vegan, Vegetarian, Quick, Salad Brooke Lewy Vegan, Vegetarian, Quick, Salad Brooke Lewy

Actually Good Lentil Salad

Serves 4ish

This salad, as with all salads, is so adaptable. I’m including it as an example of how to add ingredients that pack a lot of flavor without sacrificing health. It also keeps well in the refrigerator for several days, so it’s easy to pack for work or grab quickly when you get home. The real key to the flavor are the capers and olives, but I find that anything pickley or preserved works–pickled onions, preserved lemons, etc.

1 ½ cups black or green lentils (you can substitute an equal amount of farro, quinoa, or use 2-3 cans of chickpeas)
1 bunch tuscan or lacinato kale, cut into thin ribbons
3 stalks celery, finely chopped
1⁄2 cup green olives, pitted and roughly chopped
3 Tbsp capers, drained
1 lemon
1⁄3 cup extra virgin olive oil
1 bunch Italian or flat leaf parsley, roughly chopped
1⁄4 cup almonds, roughly chopped
2-3oz feta cheese, crumbled
Salt Freshly
ground pepper

In a medium pot, add the lentils, cover with water by two inches, add a big pinch of salt, and bring to a boil. (If using a different grain, cook accordingly, and if using canned chickpeas, skip this step altogether). Once the water is boiling, lower the heat and simmer for 20 minutes or so until the lentils are cooked through, but not at all mushy. Drain and let cool slightly.

While the lentils are cooking, prep your kale by stacking the leaves on top of one another and cutting them into thin ribbons. In a large bowl, add the kale, the olives, and the capers. Once the lentils have cooled a bit, add them to the bowl. Add the zest of the lemon, cut it in half and add the juice of both halves, along with the oil, a big pinch of salt and several grinds of pepper. Stir to thoroughly combine. Then add the parsley, feta, and almonds and stir gently. Taste and adjust seasoning.

The salad will keep in the refrigerator for four or five days. You can add the almonds at once, but they will soften over time. If you’d like to keep them crunchy, add them in when you’re ready to eat.

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Noodle Soup, with or without Dumplings
Vegan, Vegetarian, Soup Brooke Lewy Vegan, Vegetarian, Soup Brooke Lewy

Noodle Soup, with or without Dumplings

Serves 4

You could absolutely make this New York Times Dumpling Soup as is, but I just as often skip the dumplings and add chicken or cubed tofu instead. It’s good with these Trader Joe’s Thai Wheat Noodles, which don’t need to be cooked first, you just throw them in at the end, but you could really use any kind of noodle. I also like to bump up the vegetables and add carrots and frozen edamame. The real win here is the soup’s flexibility and how the broth is so quick, but also full of flavor, both comforting and fresh.

1 tablespoon sesame oil
1 2-inch piece ginger, grated
2 garlic cloves, peeled and grated
1 scant teaspoon ground turmeric
6 cups vegetable stock or chicken broth (as always, I like Better than Bouillon)
2 large carrots, cut into coins
8oz tofu or cubed raw or leftover cooked chicken
16 oz frozen dumplings (Trader Joe’s has many different kinds), optional
8-16 oz noodles–Thai Wheat noodles, or any kind of ramen 2 tablespoons white miso paste
4 baby bok choy or one box baby spinach
1 large head broccoli, cut into bite-sized florets
Other optional add-ins: frozen shelled edamame, sliced scallions, cilantro, chili crisp

In a medium pot, heat the sesame oil over medium heat. Add the ginger and garlic and let sizzle for thirty seconds or so until fragrant. Add the turmeric and let that cook for a second or two and then add the stock and bring to a simmer. Next we’re going to add the ingredients from longest to cook to shortest, so the carrots go in first. Let those cook for 2-3 minutes, then tofu or chicken if you’re adding protein. Add the miso and stir until dissolved. Next, add your noodles and/or dumplings, cooking them for 5ish minutes (check the package, the cooking time might vary). Lastly, add the spinach or bok choy and broccoli, cooking just until the vegetables are wilted and bright green, about two more minutes. Serve immediately.

If you would like to make the soup ahead of time, make the whole recipe as directed, but leave out the noodles and/or dumplings. When you’re ready to eat, heat the soup and cook the noodles or dumplings separately, combining them in bowl just before serving. This prevents the noodles and dumpling wrappers from getting to mushy or falling apart.

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Quick, Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy Quick, Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy

Go-To Vegetable Soup

I started making this soup years ago, but in the pandemic, like so many things, it really became a ‘use what you have’ endeavor. It’s better with a parm rind thrown in there, but it’s not necessary. Sometimes I add potatoes if I have a couple around. It freezes well, makes a great gift or easy drop off meal for someone who’s grieving, or had surgery, or a new baby, or is just hungry.

I need to be honest here. I usually cook my own beans from scratch and use that cooking liquid as the broth for the soup. I work from home, cooking beans is so hands off, I don’t find it that big a deal.* That said, if you don’t want to or don’t have the time, I understand and it’s okay! Use any canned beans or chickpeas you want and just use water and a little Better than Bouillon stirred in or any broth you like. It will still be so good.

So again, these are guidelines, you could say my ideal version of my favorite soup. One more thing–this makes a lot. Dinner for a crowd, or a whole week of lunches, or enough to bank in the freezer for when you need it.

Serves 8ish

4 tablespoons olive oil
1 large onion, chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
Kosher salt
1lb dried white beans or lima beans, cooked, along with their cooking liquid or 3-4 cans white beans or chickpeas, drained and rinsed
1 head cauliflower, cut into bite sized pieces
1 bunch kale and or ½ head green or savoy cabbage, thinly sliced or chopped
1 cup frozen peas
½ bunch flat leaf parsley
Parmesan rind, optional
Better than Bouillon, optional

In a large pot over medium heat, add the olive oil. Add in the onion, carrot, celery, a big pinch of salt, and stir. Let cook until the vegetables start to soften and the onion turns translucent, about seven or eight minutes. Add the cauliflower and kale and/or cabbage, then add the beans. If you’re using homemade ones, add the cooking liquid as well. Either way, add enough water to cover the beans and vegetables by about half an inch and the parm rind, if using. Bring to a boil, turn down to a simmer and let cook for 20 minutes or so to let the flavors meld. Taste and add Better than Bouillon or salt. Stir in the peas and parsley.

To serve, ladle into bowls and top with a drizzle of olive oil and a sprinkling of grated parm, if desired.

*To cook beans, the night before I put the dried beans in the pot I plan to cook them in, cover them by a few inches with water, add a tablespoon of kosher salt and let them hang out. Then to cook, I put the pot on the stove, bring to a boil, turn down to a simmer and just let them go until they’re done, anywhere from 1-2 hours depending on the beans. If I plan to make soup, I just stick the whole pot in the fridge until I’m ready to make the soup.

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Tofu Rice Bowls
Sheet Pan, Vegan, Vegetarian Brooke Lewy Sheet Pan, Vegan, Vegetarian Brooke Lewy

Tofu Rice Bowls

This peanut sauce is adapted very slightly from Jenny Rosenstrach’s Dinner a Love Story and is one of the best things you can have in your fridge. It keeps for a long time and makes every rice bowl and boring lunch salad feel like a satisfying meal. It’s also a great dip for raw veggies or spring rolls, and you can swap the peanut butter for tahini to make it fit those nut free lunch boxes. Here I pair the sauce with rice, easy oven roasted tofu and veggies, and some crunchy toppings, but I just as often use it to dress noodles for a cold peanut noodle situation, or use chicken or flank steak instead of the tofu. It all works.

Serves 4-5

Rice:

Cook any rice according to the package directions. You can also crisp up leftover rice in a skillet with some oil.

Peanut Sauce:

½ cup peanut butter (any kind works)
⅔ cup warm water
1 ½ tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar or maple syrup
1 small garlic clove, grated
1 (1-inch) piece fresh ginger, grated (I’ve been using TJ’s frozen ginger cubes, so easy!)

Combine the peanut butter, water, soy sauce, sesame oil, vinegar, sugar or syrup, garlic, and ginger in a blender or mini-food processor and process until smooth. Sometimes the sauce thickens as it sits in the fridge stir in a spoonful or two of water as necessary to loosen it up.

Tofu and any Roastable Vegetable:

1 large block extra firm tofu, patted dry and cut into ½-inch planks
Any roastable vegetable, ex. Broccoli, brussels sprouts, asparagus, cauliflower, cut into bite sized pieces
4ish tablespoons olive oil
Kosher salt

Preheat oven to 425. Line two sheet trays with parchment . On one tray, place the tofu planks in a single layer with a little space in between. On the other tray, spread your vegetables out in a single layer. Drizzle oil over the tofu and the vegetables and season well with salt. Roast until the tofu is golden and crisp and the veggies are cooked through and charred in spots, about 20 minutes, remove from oven and set aside.

Suggested toppings: raw or pickled carrots*, sliced cucumbers, shelled edamame, slivered snap peas, chopped cilantro, roasted peanuts, chile crisp, fried shallots

To serve:

Divide rice among four bowls. Top with tofu and roasted vegetables. Drizzle with peanut sauce and any desired toppings.

*Note: my favorite way to pickle carrots for something like this is to slice four or five carrots into thin coins and add them to a bowl or jar. Fill a measuring cup with ½ a cup of boiling or very, very hot tap water. Stir in half a cup of granulated sugar and one teaspoon of kosher salt until it is dissolved. Then add ¾ cup white distilled vinegar. Pour the pickling liquid over the carrots and let sit for as long as you have. They’re great whether you have 20 minutes while you wait for your veggies to roast or they can hang out for 4-5 days in the fridge. You can even reuse the pickling liquid once you’ve eaten all the carrots, just add new veggies.

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Jook/Congee
Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy

Jook/Congee

As the congee sits, it might thicken up. Just add water to thin to desired consistency.

Serves 4-5

1 tablespoon sesame oil
1 1-inch peeled ginger, grated
2 cloves garlic, grated
1 cup uncooked white rice, long or short grain
1/2 teaspoon kosher salt, plus more to taste
4 cups chicken broth (or Better than Bouillon), plus more as needed
Toppings: soy sauce or tamari, sesame oil, chile oil or chile sauce like Sriracha, or chili crisp, scallions,, cilantro, thinly sliced carrots, cooked crumbled bacon, cubed tofu, leftover or rotisserie chicken, sauteed greens, poached egg, frozen peas, or edamame

In a large pot, heat the sesame oil. Add the ginger and garlic and sizzle for 20 seconds or so until fragrant. Add the rice and the water or broth. Bring to a boil and then lower to a simmer. Let cook, uncovered for 60-90 minutes, stirring occasionally and adding more water as necessary.

The jook is ready when the rice is cooked to the point of nearly falling apart. The consistency of the finished product is up to you -- add more water if you prefer a brothy, rather than porridge-like, soup. Just add a little more water or cook it a little longer to suit your taste. Also, if you’re making it in advance you might need quite a bit of water to thin it out.

While the congee is cooking, gather your toppings. To serve, ladle the congee into bowls, top each bowl with a teaspoon of soy sauce and sesame oil and serve with additional toppings.

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Superfoods Soup
Quick, Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy Quick, Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy

Superfoods Soup

This soup is from runner Shalene Flangan’s Run Fast. Cook Fast. Eat Slow. I alllmosssst follow the recipe exactly. The combo of the coconut milk and tomato makes it more interesting than the usual vegetable soup. Double and freeze for later.

Serves 4-5

2 tablespoons olive oil
2 carrots, peeled and chopped
2 celery stalks, chopped
1 yellow onion, peeled and chopped
2 cloves garlic, chopped
2 teaspoons kosher salt
2 tablespoons curry powder OR 1 tablespoon red curry paste (my preference)
1 sweet potato, cut into ½ inch dice
1 13.5-oz can coconut milk
1 14.5-oz can whole peeled tomatoes or crushed tomatoes (that’s the smaller can)
5 cups water or broth or Better than Bouillon (my preference)
1 15-oz can chickpeas, drained and rinsed
1 large bunch lacinato kale, chopped
Juice from one lime, optional

In large pot, heat the oil over medium heat. Add the carrots, celery, onion and garlic. Season with salt. Cook until vegetables are softened, about 5-7 minutes. Add the curry powder or red curry paste and let sizzle for thirty seconds or so until fragrant. Add the sweet potato, coconut milk, tomatoes, and chickpeas, and water or broth/BTB. Bring to a boil, turn down to low and simmer for 15-20 minutes until the sweet potato is tender. Add the kale and cook just until wilted. Add lime juice, if using, and serve or refrigerate or freeze.

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Miso Curry Squash and Tofu
Sheet Pan, Vegetarian, Vegan, Tofu Brooke Lewy Sheet Pan, Vegetarian, Vegan, Tofu Brooke Lewy

Miso Curry Squash and Tofu

This is another Heidi Swanson special. Again the combo is a little bit unexpected. Don’t be afraid if the mixture smells strong as you’re coating your vegetables, it really mellows out in the oven. Also, when you dress your kale, go slow with the dressing, you can always add more as you go.

Serves 4-5

2 medium to large delicata, butternut (peeled), or acorn squash (not peeled), seeded and cut into chunks or slices
¼ cup olive oil ¼ cup white miso (if you have a different kind of miso, that’s fine, you might just have to adjust the amount. White is pretty mellow)
1 tablespoon Thai red curry paste
1lb yukon gold potatoes, cut into 1 inch pieces or baby potatoes, halved
1 block firm or extra firm tofu, cubed
2 tablespoons lemon juice
1 bunch lacinato kale, chopped
⅓ cup pepitas, toasted
⅔ cup cilantro, chopped
Rice or naan or pita for serving

Preheat oven to 400 degrees.

Line two sheet trays with aluminum foil. Cut delicata squash in half lengthwise and use a spoon to scoop out the seeds and strings. Slice into ½ inch thick moons. If using butternut, peel, seed and cube. If using acorn, stem, seed and cut into ½ inch slices. Add the squash to a large bowl, and then add the tofu and the potatoes.

In a small bowl, whisk together the olive oil, miso, and curry paste. Add most of the sauce to the bowl with the vegetables, leaving behind about two tablespoons. Using a large spoon or your hands, mix well so that the squash, tofu, and potatoes are evenly coated. Transfer to your sheet trays. Do not wash the bowl.

Roast for 25 to 30 minutes until everything is tender and browned, tossing once or twice along the way.

While the veggies are roasting, chop your kale into thin ribbons. Add the kale to the now empty bowl. Add the lemon juice to the remaining oil, miso, and curry sauce and mix well to combine. Season your kale lightly with salt and add the dressing, a bit at a time until it’s lightly coated

When your vegetables and tofu are done, let them cool slightly and then add them to the bowl with the kale and toss gently. Transfer to a pretty platter, or simply serve family style, topped with cilantro and pepitas.

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