Eggs Over Smoky Potatoes
Reprinted with permission from Vegetarian Suppers from Deborah Madison’s Kitchen by Deborah Madison.

  • 2 lbs. potatoes, any variety, peeled and cut into 1/2-inch dice
  • 2 Tbs. olive oil
  • Sea salt
  • 1/2 to 1 tsp. Spanish smoked paprika, to taste
  • 1 garlic clove, minced
  • 4 scallions, including a few inches of greens, thinly sliced
  • 4 or more eggs
  • Minced parsley to finish

Directions: Heat the oil in a large, well-seasoned cast iron skillet. Add the potatoes and cook over medium heat, turning every so often so they brown on all sides. When tender, about 15 minutes, season them with salt, toss with the smoked paprika, garlic and scallions, and cook for one minute more. Break the eggs over the potatoes. You can add more eggs as long as there is room for them. Cover the pan and cook over medium-low heat until the whites are set, about 5 minutes, or longer if you want the yolks set as well. Sprinkle with parsley and serve. The dish can be finished in the oven: preheat the oven to 375°F. Transfer the cooked potatoes to an oiled gratin dish. Break the eggs over them, then bake until set and as done as you like, 15-20 minutes. Garnish with parsley and serve in the baking dish.

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Spicy Peanut Tofu & Vegetables
Recipe by Paul Tseng, Willy Street Co-op Kitchen Sous Chef

  • 2 Tbs. cooking oil
  • 1 Tbs. minced fresh ginger
  • 2 garlic cloves, minced
  • 2 scallions, white and green parts separated, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 eggplant (prefer Asian style), medium diced
  • 1 carrot, medium diced
  • 1/2 tsp. cayenne pepper
  • 1/3 c. chunky peanut butter
  • 3 Tbs. soy sauce
  • 1 Tbs. honey
  • 1 Tbs. rice wine vinegar
  • 1 pack of firm tofu, press out water and medium diced
  • 1 c. vegetable stock
  • 1 medium broccoli, cut into small bite size
  • Salt and pepper to taste

Directions: Heat oil in large wok or heavy skillet. Sauté ginger, garlic, white scallion and jalapeno pepper. Add eggplant and keep sautéing for 2 more minutes or until eggplant is wilted a little bit. Add carrot and keep sautéing for 2 more minutes. Add cayenne pepper, peanut butter, soy sauce, vinegar and honey. Stir and add tofu and stock. Keep stirring and slowly bring to boil. Adjust consistency by adding more peanut butter or stock. Finish by adding broccoli and adjust for taste with salt and pepper. Garnish with scallion greens. Serve with curry rice or steamed basmati rice.

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Sausage Sweet Potato Bake
Recipe reprinted with permission from More With Less Cookbook by Herald Press

  • 1 lb. pork sausage
  • 2 medium sweet potatoes, peeled and sliced
  • 3 medium apples, peeled and sliced
  • 2 tbs. sugar
  • 1 Tbs. flour
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/2 c. water

Directions: Brown sausage in skillet, breaking up large pieces. Drain excess fat and transfer to a 2-qt. casserole dish. Arrange sweet potato and apple slices on top of sausage. Combine remaining ingredients and pour over top of mixture in casserole. Cover and bake at 375°F for 50-60 minutes or until the potatoes and apples are tender.

Note: Turkey or chicken sausage can be used instead of pork. Leftover cooked or canned sweet potatoes can be substituted for fresh.

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Ira’s Lunch Sandwich Spread
Recipe adapted from Moosewood Restaurant Low-fat Favorites by Vegetable Kingdom, Inc.

  • 8 ounces baked seasoned tofu
  • 2-4 tbs. minced red or green bell pepper
  • 1/2 c. minced celery
  • 2 Tbs. minced scallions or red onion (optional)
  • 2 Tbs. minced fresh parsley
  • 1 Tbs. minced fresh dill or 1 tsp. dried
  • 1 tsp. Dijon mustard
  • 1 tsp. lemon juice
  • Pinch of sugar
  • 1/4 to 1/2 c. mayonnaise
  • Freshly ground black pepper to taste

Directions: Grate the tofu on a medium-fine grater or crumble finely into bowl. Add remaining ingredients and mix well. Serve in pita or on multigrain bread with lettuce and tomato. The mixture can also be served in hollowed-out tomatoes, on lettuce leaves or as a dip for crackers or raw vegetables.

Note: Tailor the herbs to match the tofu—if it is Asian flavored tofu, substitute cilantro for the parsley and add some ground cumin and ginger; for Italian flavored tofu use the base recipe above and substitute lemon pepper for black pepper, sprinkle in a little garlic powder and/or dried Italian herb mix. Seasonings like Spike work well too.

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Curry Rice
Recipe by Paul Tseng, Willy Street Co-op Kitchen Sous Chef

  • 2 Tbs. cooking oil
  • 1 small onion, small diced
  • 2 clove garlic, minced
  • 2 Tbs. curry powder
  • 1 tsp. turmeric powder
  • 2 c. long grain white or basmati rice
  • 2-1/2 c. vegetable stock
  • Salt and pepper to taste

Directions: In oil sauté onion and garlic until fragrant. Add curry, turmeric and rice. Stir for a minute; add stock and bring to boil. Cover with lid and lower the heat to simmer for 20 minutes. Adjust seasoning with salt and pepper. Serve with spicy peanut tofu and vegetables.

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Baked Chicken Breasts with Sage Shallot Apple Dressing
Recipe reprinted with permission from From Asparagus to Zucchini by MACSAC

  • 4 boneless, skinless chicken breasts, about 6 oz. each
  • 1 Tbs. butter
  • 1/3 c. finely chopped shallots
  • 1 c. finely chopped tart apple
  • 2 Tbs. each chopped fresh sage and parsley
  • 2 heaping cups dried bread cubes or croutons
  • Salt and pepper to taste
  • 1/2 to 2/3 c. chicken broth

Directions: Oil a baking pan. Trim chicken of all fat; flatten meat by pounding it lightly with a flat, heavy utensil. Place in pan. Heat oven to 350°F. Cook shallots in butter on stovetop until tender, 4-5 minutes. Stir in apples, herbs, bread cubes, salt, pepper and just enough chicken broth to make a moist stuffing. Mound on chicken. Bake until stuffing has browned and chicken is tender, 20-25 minutes.

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Tortilla Casserole
Recipe by Nava Atlas; reprinted with permission from www.vegkitchen.com

  • One 16 oz. can pinto, pink, or black beans, drained and rinsed
  • One 16 oz. can crushed tomatoes
  • One 4 oz. can chopped mild green chiles
  • 2 c. frozen corn kernels, thawed
  • 2 scallions, minced
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 8 corn tortillas
  • 1-1/2 c. grated Monterey Jack, cheddar, or jalapeno cheese
  • Salsa for topping

Directions: Preheat the oven to 400 degrees. Combine the first 7 ingredients in a mixing bowl. Mix thoroughly. Lightly oil a wide, 2-quart casserole dish and layer as follows: 4 tortillas, overlapping one another; half of the bean mixture; half of the cheese. Repeat the layers. Bake the casserole for 12 to 15 minutes, or until the cheese is bubbly. Let stand for a minute or two, then cut into squares to serve. Pass around salsa to top each serving

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