Honey-Roasted Cherry Tomatoes

INGREDIENTS

  • 1 pound/500g cherry tomatoes
  • 2 garlic cloves
  • 1 tablespoon clear honey
  • 3 tablespoons olive oil
  • Flaky sea salt and freshly ground black pepper

PREPARATION

  1. Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
  2. Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.

Thanks to epicurious for this awesome recipe!

Okra Summer Salad

INGREDIENTS

  • 1 pound fresh okra, cut into 1/2-inch pieces
  • 1 15-ounce can of black beans, drained and rinsed
  • 1 ear of corn (fresh sweet peak-season corn preferred)
  • 1 large, white onion, diced
  • 1 pound (about 15-20) cherry tomatoes, halved
  • 3 tablespoons extra virgin olive oil
  • Sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 ripe avocado

HOW TO MAKE THIS RECIPE

  1. In a large pot of salted boiling water, blanch the okra until it’s bright green, about 30 seconds. Drain well and allow to cool to room temperature. Cut the okra into 1/2 inch pieces, and discard the stems.
  2. Add the okra, beans, corn, onion, olive oil, sea salt, and pepper to a large mixing bowl, and toss gently until the olive oil is evenly distributed. Chill for 30 minutes or more. Before serving, cut the avocado into 1/4-inch pieces and gently toss with the salad. Add more salt and pepper to taste if necessary.

Thanks to Food & Wine for this awesome recipe!

Crispy Baked Eggplant

INGREDIENTS
  • 2 pounds small to medium-size eggplant (about 6 depending on exact size)
  • 2 large eggs
  • 3/4 cup finely grated Parmesan cheese
  • 3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option)
  • 1 teaspoon dried Italian Seasoning
  • 1/2 teaspoon each kosher salt and freshly ground pepper
  • Olive oil, for baking sheets
  • Optional: marinara sauce for dipping
INSTRUCTIONS
  1. Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets.)
  2. In a shallow bowl, whisk together the eggs and 1 tablespoons water. In another bowl (a pie plate works well), combine the panko or Rice Chex crumbs, Parmesan, Italian seasoning, salt and pepper.
  3. Cut the eggplants into thick rounds. (I like them to be between 1/2 and 3/4 inches thick so they have time to brown in the oven before they become too soft.) Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet.
  4. Bake until golden brown on the bottom, 17-20 minutes. (Peek underneath using a spatula; if they aren’t yet golden, give them a few more minutes and check again.) Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. All ovens vary, so don’t hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, I have simply given the tops a quick broil rather than flipping and cooking for the additional 10 minutes.)
  5. Remove from the oven, and serve as is or with a side of marinara sauce for dipping.

 

Thanks to Fountain Avenue Kitchen for this amazing recipe!

Vegan Potato Salad

Ingredients

  • VEGETABLES
    1 pound (453 g) small red potatoes (or sub sweet potatoes // yellow work, too, but can get soft)
    2 1/2 cups (~370 g) diced vegetables (i.e. bell pepper, celery, red onion, etc.)
  • SAUCE
    1 cup (120 g) raw cashews
    1/3 cup (80 ml) water
    1 Tbsp (15 ml) grape seed, olive, or avocado oil
    2 Tbsp (30 ml) white wine or apple cider vinegar
    1 Tbsp (20 g) spicy mustard
    1-2 Tbsp (15-30 ml) agave nectar or maple syrup
    2 Tbsp (10 g) dried dill (or 4-5 Tbsp fresh dill)
    1/4 tsp each sea salt and black pepper, plus more to taste
    3-4 cloves garlic, minced
    optional: 1 tsp hot sauce
  • FOR SERVING optional
    Fresh chopped parsley

Instructions

  1. Add cashews to a small bowl and cover with boiling hot water. Let sit uncovered for 1 hour.
  2. In the meantime, add potatoes to a large saucepan and cover with room temperature water. Bring to a boil over high heat. Then reduce to medium-high heat so the water is at a low boil. Cook for 15-20 minutes or until tender and a knife easily slides in and out. Then drain and set on a cutting board or counter to cool slightly.
  3. Once the cashews have soaked, drain well and add to a blender along with an additional 1/3 cup (80 ml) water. Then add grape seed oil, vinegar, spicy mustard, agave or maple syrup, dill, salt, pepper and garlic. Blend on high, scraping down sides as needed, until texture is creamy and thick but pourable. Add more water if it has trouble blending.
  4. Taste and adjust flavor as needed, adding more dill for herby flavor, garlic for zing/bite, salt and pepper for overall flavor, maple syrup for sweetness, or vinegar for acidity. At this time, you can also add some hot sauce for added spice (optional).
  5. Chop cooked potatoes into bite-size pieces and add to a large mixing bowl along with chopped vegetables. Top with all of the sauce and stir to coat. Garnish with parsley (optional) and serve as is – slightly warm / room temperature – or cover, transfer to the refrigerator, and chill until cold – 4-6 hours or overnight.
  6. Leftovers keep in the refrigerator up to 1 week. Best in the first 72 hours.

Thanks so much to Minimalist Baker for this easy and tasty recipe!

Pecan Encrusted Friend Okra

INGREDIENTS

  • 1 large bag pecans
  • 1 lb. okra, sliced in 1/2-inch pieces
  • 3-4 eggs
  • 3 T flour
  • Salt & pepper
  • Oil, for frying
  • Ranch, for dipping

INSTRUCTIONS

  1. Pulse all pecans in a food processor until ground. Pour into a shallow dish. Whisk together eggs and flour (or buttermilk) in another shallow dish.
  2. Pour oil 2 inches high in a medium or large pot or shallow pan. Preheat oil to 350^. Season okra with salt and pepper. Dip in egg mixture, then the ground pecans.
  3. Fry 5-6 minutes at 350^ until golden brown. Transfer to a cooling rack with paper towels underneath to cool.
  4. Serve with a ranch sauce.

Thanks to Whitney from That Square Plate for this yummy recipe!

 

Butternut Black Bean Burgers

Ingredients

  • 1 flax egg (1 TBSP ground flax + 3 TBSP water) or 1 egg
  • 1 cup mashed black beans [refried black beans work too!]
  • 1 cup pureed butternut squash
  • 1/3 cup diced onion
  • 1/3 cup diced celery
  • 2 cloves of garlic, smashed and minced
  • 1 TBSP olive oil [or butter]
  • 3/4 tsp salt-free Italian seasoning blend [like mrs. dash]
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley [or fresh if you have it!]
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1.5 cups old-fashioned rolled oats [not instant]

THE TOPPINGS:

4 burger buns (I used a bakery poppy seed onion bun – amazing!)
4 slices of pepper jack cheese
romaine lettuce
fresh baby spinach
mayo (store-bought or homemade) mixed with sriracha chili sauce

Instructions

  1. Whisk together 1 TBSP ground flax with 3 TBSP water and pop it in the fridge to set.
  2. Next mash black beans in a large bowl and set aside. Alternatively you can use refried black beans, I’ve made it both ways! Measure to ensure you have a cup and you’re good to go.
  3. Add your butternut squash to the beans and set aside.
  4. Next saute onion, celery, and garlic in olive oil until tender and near-translucent, adding the minced garlic towards the end to prevent burning.
  5. Season the veggies with your Italian seasoning blend, salt, cayenne pepper, garlic powder, and parsley and stir to coat.
  6. Add the freshly sautéed veggies to your beans and squash and stir in your oats.
  7. Remove your flax egg from the fridge and add it to the bowl.
  8. Stir to fully incorporate and roll mixture into four balls.
  9. For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc.
  10. Giggles aside, pop your burgers onto a plate, cover with foil or cling wrap and refrigerate as you prep your buns [or lettuce wraps!] and toppings. This will give them a little while to set. You can even leave them overnight and cook them up the following day. I often make one after 15-30 minutes of chill time and cook up the rest the following day.
  11. Ready to eat?
  12. Pour a tablespoon or two of oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!
  13. Cook for a few minutes on each side until you’re left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I’d skip crowding all four together just because they’re a pain to flip when all up in eachother’s business. A tip for perfectly shaped veggie burgers? While sizzling away in the skillet, I use my spatula to gently help form the sides into a perfect disc. Works like a charm!
  14. Slather your buns with sriracha mayo, pile them high with lettuce, spinach, pepper jack and top each with a yummy butternut burger.
  15. Enjoy!

Thanks so much to Jenn at Peas and Crayons for this awesome recipe!