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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Mac and Cheese
Vegetarian, Pasta, Make Ahead Brooke Lewy Vegetarian, Pasta, Make Ahead Brooke Lewy

Mac and Cheese

Serves 8

This is the best mac and cheese, it’s not the healthiest meal, but it’s such a crowd pleaser. Serve it with steamed broccoli, green beans, or a crisp salad. Also, for years I separated this recipe into two 8x8 pans and used one for dinner that night and put one in the freezer for another dinner (such a win). One 8x8 was enough to feed our family, but that just shifted and we now need the whole 9x13 for one dinner. All of that is a long way of saying that you might get two dinners out of this one prep or at least some good leftovers for lunch. Also, the first time you make this, it might feel like a lot of pots and pans and parts, but you get the hang of it.

4 cups of whole milk
1 stick butter
½ cup flour
8oz sharp cheddar cheese, grated
3oz pecorino, grated
1 tbsp salt plus more for salting the pasta water
1lb short pasta–I usually use short rigatoni or cavatelli, but any kind works
1 cup panko

First, bring a large pot of water to boil.

In a large measuring cup, heat your milk in the microwave for 2-3 minutes until it’s just starting to bubble. Set aside.

Make your cheese sauce: In a medium saucepan, melt butter over medium heat. Once the butter has melted, add the flour, whisking to combine. Continue to cook the butter and flour mixture (you’re making a roux!) until it starts to darken a little bit to a more golden brown. It takes three or four minutes and it doesn’t have to be so precise. Pour your milk into the butter flour mixture and cook, stirring, until it begins to thicken. Add the tablespoon of salt and both cheeses and continue to mix until all the cheese is melted. Continue to cook until the sauce is a little thicker than what will coat the spoon, but not gloppy. Turn off the heat.

Salt your pasta water and cook the pasta three minutes shy of what the box says. When it’s done, drain it and return it to the pot. Add the cheese sauce and mix until everything is evenly coated.

Transfer the pasta to one 9x13 or two 8x8 baking pans. At this point, the mac and cheese can be refrigerated (covered in foil) for 3 or 4 days, or frozen (wrapped well in foil and plastic wrap) for up to six months.

When ready to serve, preheat the oven to 375. Scatter panko over the mac and cheese and bake for 45 minutes or so until the top is browned and the cheese is bubbling. If cooking from frozen, just add an additional 15 minutes or so to the baking time.

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Pad See Ew
Quick, Thai, Vegetarian Brooke Lewy Quick, Thai, Vegetarian Brooke Lewy

Pad See Ew

Serves 4

When most people think of Thai noodles, Pad Thai gets a lot of love, but these Pad See Ew noodles are super quick to prepare and very satisfying. I riff on this New York Times recipe, which calls for thinly sliced beef, pork, or chicken, but just like fried rice, it’s a great way to use up any extra cooked protein you have in your fridge, or rotisserie chicken, or tofu is great here, too. Also, one quick note about the noodles. I like these refrigerated Nona Lim Pad See Ew noodles–I keep them in the freezer, and their soak in hot water is very short since they’re not dried, but if you can’t find them, use any wide rice noodle. If they’re dried noodles, they may take as long as 30-40 minutes to soften up.

16 ounces sen yai or other dried rice noodles
3-4 tablespoons neutral oil
8 ounces beef, pork, chicken, or tofu, thinly sliced, or leftover protein
Kosher salt
4 garlic cloves, minced
1 bunch broccolini, cut into 2-inch pieces
2 eggs, lightly beaten
1 tablespoon granulated sugar
3 tablespoons soy sauce, divided
2 tablespoons oyster sauce
1 tablespoon fish sauce

First, in a large bowl, add your noodles and cover with boiling or very hot tap water. Set aside.

Next, in a small bowl or measuring cup, mix together the soy sauce, oyster sauce, fish sauce, and sugar.

In a very large skillet (everything is going in there next), over high heat, add two tablespoons of oil. Add the meat, season lightly with salt, and let cook, undisturbed, but deeply brown on the underside. Then stir fry for a minute until cooked through, and transfer to a plate.

Wipe out the skillet and add another tablespoon of oil. Turn the heat to medium. Add the garlic and stir until fragrant, about 30 seconds, then add the broccolini and a tablespoon or two of water, so that it steams a bit. Next, push the vegetables to the side and add one more tablespoon of oil. Add the eggs, using a spatula to scramble them until they are dry, 1-2 minutes.

Drain your noodles. Turn the heat back up to high and add the noodles, tossing with the vegetables and eggs. When the noodles are sizzling, add two thirds of the sauce and stir to coat. Leave the noodles undisturbed for 20 seconds or so at a time, so they can sear and caramelize, and then flip. Add the protein back into the pan, toss together and check for seasoning, adding more sauce if desired.

Serve immediately

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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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Roasted Carrot Tlayudas
Sheet Pan, Vegetarian, Quick Brooke Lewy Sheet Pan, Vegetarian, Quick Brooke Lewy

Roasted Carrot Tlayudas

Tlayudas are similar to tostadas, but instead of frying the tortillas like a chip, you bake them on a sheet tray in a hot oven until they become a crisp bed for refried beans, maybe cheese, and roasted vegetables. They couldn’t be easier or more flexible. The day I made these, I happen to have half a huge onion that needed to be used up and half a dozen carrots, and while the sweetness of these particular vegetables were great with the earthy beans, you could use the tlayudas to clean out your veggie drawer and roast anything you have. They would also be great with any leftover chicken or steak or pork, or top them with rotisserie chicken. I didn’t have anything pickled in my fridge, but I wished I had had pickled onions, too.

Serves 4-5

1 large onion, peeled and thinly sliced
6-8 large carrots, peeled and thinly sliced
3 tablespoons olive oil
Kosher salt
½ teaspoon smoked paprika
½ teaspoon cumin
1 tablespoon honey
1-2 packages substantial tortillas like these corn and wheat tortillas or similar ones from Trader Joe’s
2 cans refried beans*, warmed in a bowl in the microwave
1 cup shredded mozzarella or Mexican cheese blend, or crumbly cheese like cotija
Optional toppings: shredded lettuce or cabbage, sliced radishes, cilantro, salsa, pickled onions, avocado, hot sauce, leftover protein, etc.

Preheat the oven to 425. Line two sheet trays with aluminum foil. Add the onion and carrots to one sheet pan. Drizzle oil over the vegetables and then sprinkle with salt, smoked paprika, cumin, and finish with a generous squeeze or spoonful of honey. Roast for 18-20 minutes, stirring halfway through, until the vegetables are tender and caramelized. Transfer to a bowl.

Meanwhile, lay your tortillas on the other sheet tray in a single layer (you might have to do this in two batches). Bake until crisp, but still a little pliable–you don’t want them just to shatter–about 10 minutes. Remove the tray from the oven.

Switch the oven to broil.

To make the version my kids liked best, spread each tortilla with a spoonful of warm beans. Top with cheese, and put back on the sheet tray on the top rack of the oven for another 4-5 minutes until the cheese is melted (yes, it’s kind of like pizza). Top with any desired toppings.

If you’re using crumbly cheese, top your tlayuda however you would like– for example, start with a spoonful of beans, then add the carrots and onions, then a spoonful of salsa, shredded lettuce, cilantro leaves and sprinkling of cotija.

*A note on the beans–I usually stock canned black beans in my pantry, but not refried beans. To make your own beans for this recipe, saute a little onion and garlic in olive oil. Add a shake each of dried oregano and cumin and let sizzle for a minute. Add two cans of drained and rinsed black beans and a teaspoon of kosher salt and just cover with water. Let simmer for five minutes or so and then puree with an immersion blender or in a regular blender. Taste for seasoning. Extra beans freeze well for a long time.

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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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Crispy Gnocchi with Brown Butter and Brassicas
Vegetarian, Sheet Pan Brooke Lewy Vegetarian, Sheet Pan Brooke Lewy

Crispy Gnocchi with Brown Butter and Brassicas

I never really liked gnocchi until I learned that they could be crispy. Now I love adding them to the mix when I’m looking for a quick dinner that’s not pasta. Here I use two sheet pans, one for the veggies and one for the gnocchi, and it’s all a timing game. Ten minutes of prep and 35 minutes in the oven, mostly hands off. In these pictures I use a mix of cauliflower and brussels sprouts, but you could use any brassicas, including broccoli and kale.

1.5lbs any brassicas–broccoli, brussels sprouts, kale, etc.
¼ cup olive oil
3 cloves garlic
Kosher salt
1 tablespoon honey
¼ cup (half stick) butter
2 packages shelf stable potato gnocchi
⅓ cup parmesan cheese, plus more for serving
Lemon wedges for serving, optional
Red pepper flakes, optional
Pesto for serving, optional

Preheat oven to 425.

Line two sheet trays with foil.

Cut all your veggies into bite size pieces–trim and halve or quarter brussels sprouts, cut cauliflower or broccoli into bite-size florets. Transfer to one of the baking sheets and spread the vegetables out in a single layer. Drizzle with olive oil, sprinkle with salt, drizzle honey over, and grate the garlic cloves directly over the vegetables. Add the butter to the other sheet tray. Stick both sheet trays in the oven. After about five minutes, the butter should be melted, foamy, and starting to brown. Pull that sheet out and spread the gnocchi out in a single layer, give the pan a shake and sprinkle the gnocchi with salt. Pop the pan back in the oven, and let everything cook for 20 minutes. Pull the gnocchi out again and sprinkle parmesan cheese over all and give them a stir. As you put the gnocchi back in the oven, check your vegetables. If they’re looking very brown and caramelized, pull them out. If they’re almost there, but not quite, maybe switch the position of the sheet trays.

Cook the gnocchi for ten minutes more. When the gnocchi is nice and golden and crisp, pull everything out of the oven and divide the gnocchi and vegetables between bowls. Top with more parmesan cheese, a squeeze of lemon and some red pepper flakes.

And also, just because we keep things real around here, sometimes I like this dish as is, and sometimes I wish it had a sauce. If you like things on the saucier side, skip the lemon and add a spoonful or two of store bought pesto.

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Tandoori Chickpeas
Make Ahead, Vegetarian Brooke Lewy Make Ahead, Vegetarian Brooke Lewy

Tandoori Chickpeas

This recipe is truly a make ahead dream. It’s a simplified version of an Ottolenghi recipe, so the flavors are vivid and satisfying, it happens to be vegan, and the work is so minimal. You pitch a bunch of pantry ingredients into a pot or baking dish, pop it in the oven for two-ish hours of hands off time, and you’re good to go. I like to serve it with a dollop of greek yogurt and some herbs (cilantro and/or mint) and fluffy pita or naan, or almost like chili, in a bowl with shredded cabbage, radishes, cucumber, and feta, and maybe some rice if you want to bulk it out. It’s also a great, satisfying lunch option to have hanging out in the fridge, and freezes perfectly.

One note: This is great with cherry tomatoes, but it’s also good with canned tomatoes–the one caveat is you don’t want too much moisture in there, so just use the tomatoes and reserve the juice for something else, like pasta sauce or soup. Also, you can add a few fresh or dried chiles in the mix, but I keep it mild for our family.

2 15oz cans chickpeas, drained and rinsed
10 garlic cloves, peeled
1 1inch piece ginger, cut into coins
1 pint cherry tomatoes or 1 can whole peeled tomatoes
1 tablespoon tomato paste
2 teaspoons ground cumin or cumin seeds
2 teaspoons ground coriander or coriander seeds
½ teaspoon ground turmeric
½ teaspoon chile flakes
1 teaspoon sugar
1 teaspoon kosher salt
½ cup olive oil
Serving suggestions, all optional: pita bread or naan, rice, plain yogurt, crumbled feta, shredded cabbage, sliced cucumbers, sliced radishes, cilantro, mint, parsley

Preheat your oven to 350. In a dutch oven or oven safe baking dish with a lid (or you can use foil), combine all of the ingredients, giving them a stir. Cover and pop the pot or dish into the oven. Let cook for an hour, and then stir, breaking up the tomatoes. Cook for another 30-45 minutes.

The chickpeas are done when they no longer look soupy, the tomatoes are very broken down, and the chickpeas look rich and glossy, not like canned chickpeas sitting in tomato-y liquid.

Serve with any variety of the suggested toppings, accompaniments.

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Kale and Tofu with Coconut
Sheet Pan, Vegetarian Brooke Lewy Sheet Pan, Vegetarian Brooke Lewy

Kale and Tofu with Coconut

This is one of my favorite sheet pan recipes. It’s from Heidi Swanson’s Super Natural Every Day. She’s such a pro at interesting combinations and there’s something about the soy and coconut and kale all together. It’s so good, and healthy without feeling abstemious. I’ve also made it with broccoli, cabbage, broccolini, brussels sprouts, or a mix–whatever has to get used up.

Serves 3-4

⅓ cup olive oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 bunch lacinato kale, chopped into 1-inch pieces (or broccoli, cabbage, or cauliflower)
1 block extra firm tofu (10 or 14oz blocks are both fine, use your judgement for what you need to feed your people), cut into one inch cubes
1 ½ cups unsweetened coconut flakes
Rice or farro for serving

Get your rice or farro going according to package instructions. Preheat oven to 350. Line two large sheet trays with aluminum foil or parchment paper. In a large bowl (big enough to hold the kale and tofu) combine the olive oil, sesame oil, and soy sauce. Add the kale, tofu, and coconut flakes to the bowl and using your hands toss everything gently until the kale and tofu are evenly coated with the oil and soy sauce mixture.

Divide everything between the two sheet trays and roast 15 minutes. Take a look and see if the kale is starting to look crispy at the edges and the tofu is starting to brown on the bottom. If so, pull it out. If not, give it a stir, maybe switch which tray is on the top and bottom, and bake for another five minutes or so.

To serve, divide rice or farro among bowls and top with kale and tofu mixture.

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