My Basic Sofrito

My Basic Sofrito
Prep Time
60 minutes
Number of Servings
Serves 4
Ingredients
  • 1 small tomato
  • 1 large onion, chopped
  • Salt
  • Extra-virgin olive oil
  • 1 garlic clove
  • Pimentón (Spanish smoked paprika)
  • Saffron
Directions
  1. Cut tomato in half and, skin side out, grate using a coarse metal grater over a bowl to catch pulp. Discard skin, and set pulp aside. 
  2. In a heated pan or cazuela, sauté onion lightly seasoned with salt in a glug of oil until it begins to caramelize, which will take about 25 minutes, stirring occasionally with a wooden spoon. Add garlic—whole, chopped, or best of all, crushed, because studies show that crushing garlic and allowing it to stand for 10 minutes before cooking enhances anticancer properties. Add tomato pulp, another glug of oil, and a touch more salt, stirring constantly. 
  3. Continue to sauté until tomatoes break down and meld with onions, about 25 to 30 minutes. Adjust salt. A teaspoon of pimentón can also be added at this point. Stir gently and cook a few minutes more, making sure to crumble a few saffron threads into sofrito during final minutes of cooking. A good sofrito takes about an hour, which activates the protective synergy of the antioxidant foods in the mixture.

Soy Milk Mayonnaise

Soy Milk Mayonnaise
Prep Time
15 minutes, plus 15 minutes sit time
Number of Servings
Serves 8 (makes 1 cup)
Ingredients
  • [q:1/4] cup soy milk, at room temperature
  • [q:1 1/2] tsp Dijon mustard
  • [q:1/2] tsp flaky sea salt
  • [q:1 1/2] tsp rice vinegar
  • Generous [q:3/4] cup neutral oil
Directions
  1. In a deep bowl with a narrow bottom, combine soy milk, mustard, salt, and vinegar. Leave for 15 minutes to thicken.
  2. Using a hand blender, process to combine. Continue blending and add oil in small dollops at a time until all oil has been added and mayonnaise is stiff.
Nutrition Info
185 Calories, 0 g Protein, 0 mg Cholesterol, 1 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 0 g Fiber, 21 g Total fat (2 g sat), 70 mg Sodium

Cranberry-Coconut Relish

Cranberry-Coconut Relish
Prep Time
15 minutes + 2 hours chill time
Number of Servings
6 muffins
Ingredients
  • 16 oz thawed cranberries
  • [q:2/3] cup coconut sugar
  • 1 orange
  • [q:1/2] cup unsweetened shredded coconut
Directions
  1. Pulse cranberries and sugar in the bowl of a food processor until cranberries are finely chopped. Transfer cranberries to a bowl.
  2. Zest and juice orange. Add zest and juice to cranberries along with shredded coconut. Stir to combine.
  3. Refrigerate for 2 hours before serving.
Nutrition Info
172 Calories, 1 g Protein, 35 g Carbohydrates, 5 g Fiber, 5 g Total fat (4 g sat), 15 mg Sodium, [nutrition:3] Vitamin C, [nutrition:1] Potassium

Slow-Cooker Maple-Pear Butter

Slow-Cooker Maple-Pear Butter
Prep Time
25 minutes
Number of Servings
2 half-pint jars
Ingredients
  • 2 lb ripe pears, peeled, cored, and cut into 1-inch chunks
  • [q:1⁄4] cup maple syrup
  • Juice and grated zest of 1 organic lemon
  • 2 cinnamon sticks
Directions
  1. Place pears, maple syrup, lemon juice and zest, cinnamon sticks, and [q:1⁄3] cup of water into a slow cooker. Cover and cook on High for 4 hours, or until pears are very soft.
  2. Remove cinnamon sticks from slow cooker and discard. Using a slotted spoon, remove pears from slow cooker. Reserve cooking liquid.
  3. Purée pears in a food processor. Add cooking liquid as needed to create a thick and spreadable texture.
  4. Transfer pear butter into clean half-pint glass canning jars. Leave [q:1⁄2]-inch of headspace. With a clean towel, wipe jar rims and screw on canning lids.
  5. Process for 20 minutes in a boiling water bath.
Nutrition Info
93 Calories, 0 g Protein, 25 g Carbohydrates, 17 g Total sugars (6 g Added sugars), 4 g Fiber, 0 g Total fat (0 g sat), 2 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin C

Barbecued Tempeh

Barbecued Tempeh
Vegan Grilling with a Versatile Sauce
Prep Time
10 minutes, plus 25 minutes cook time
Number of Servings
Serves 6
Ingredients
Directions
  1. Place the tempeh in a steamer and steam for 15 minutes or boil in water just to cover for 15 minutes. While the tempeh is cooking, prepare the sauce.
  2. Place all ingredients for the barbecue sauce in a blender or food processor and puree. Remove the sauce and place in a bowl.
  3. When the tempeh is finished cooking remove and place it on barbecue grill. Baste both sides of the tempeh and grill 5 minutes or so on each side. Remove and slice or cube.
Nutrition Info
405 calories, 16 g fat (35% calories from fat), 30 g protein, 34 g carbohydrate, 17 g fiber, 0 mg cholesterol, 165 mg sodium

Chimichurri

Chimichurri
A Tangy Argentinean Barbecue Sauce
Prep Time
5 minutes
Number of Servings
Makes [q:2/3] cup
Ingredients
  • [q:1/4] cup extra-virgin olive oil
  • 2 Tbsp red wine vinegar
  • 1 small shallot, thinly sliced
  • 2 garlic cloves, minced
  • 1 Fresno chili, finely chopped
  • [q:1/2] cup coarsely chopped fresh flat-leaf parsley
  • 1 Tbsp finely chopped fresh oregano
  • [q:1/2] tsp fine sea salt
Directions
  1. Whisk oil, vinegar, shallot, garlic, chili, parsley, oregano, and salt together thoroughly in a small bowl.
  2. Serve over seafood, vegetables, potatoes, rice, or grilled meats.
Nutrition Info
Per 2 tablespoons: 115 Calories, 1 g Protein, 4 g Carbohydrates, 1 g Fiber, 11 g Total fat (2 g sat), 106 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin C, [nutrition:1] Vitamin E

Louisiana Remoulade

Louisiana Remoulade
Prep Time
10 minutes, plus overnight rest
Number of Servings
Makes 1 cup (Serves 4)
Ingredients
  • 2 Tbsp red wine vinegar
  • 1 tsp whole-grain mustard
  • [q:1/2] tin (2 oz) anchovies with oil, chopped
  • [q:1/2] cup vegetable oil
  • 1 Tbsp prepared horseradish
  • 1 Tbsp smoked sweet paprika
  • 1 garlic clove, grated
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh tarragon
  • 2 scallions, thinly sliced
Directions
  1. Combine vinegar, mustard, anchovies, vegetable oil, horseradish, paprika, and garlic in a bowl. 
  2. Let mixture rest overnight in refrigerator. An hour before serving, stir in parsley, tarragon, and scallions.
  3. Serve remoulade at room temperature.
Nutrition Info
292 Calories, 5 g Protein, 12 mg Cholesterol, 3 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 1 g Fiber, 30 g Total fat (2 g sat), 554 mg Sodium, [nutrition:4] Vitamin E, [nutrition:2] Vitamin B3 (niacin), Vitamin K

Magic Green Sauce

Magic Green Sauce
Prep Time
10 min prep time
Number of Servings
Makes 1 cup
Ingredients
  • 1 handful of mixed herbs, preferably flat-leaf parsley, cilantro, and mint (thick stems removed)
  • [q:1/2] avocado, pit removed and flesh scooped out
  • 8–12 pickled jalapeño slices, drained
  • 1 Tbsp capers, rinsed and drained
  • 1 garlic clove, peeled (optional)
  • [q:1/2] cup extra-virgin olive oil
  • 2 Tbsp lime juice
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup
  • [q:1/2] tsp sea salt
Directions
  1. Roughly chop herbs, transfer them to a food processor along with the rest of ingredients, and blend until your desired consistency is achieved. Taste and adjust flavors to your liking.
  2. Store in an airtight jar or container in the refrigerator for up to 5 days.
Nutrition Info
Per serving (serves 8): 148 Calories, 3 g Carbohydrates, 1 g Fiber, 15 g Total fat (2 g sat), 114 mg Sodium, [nutrition:2] Vitamin C, [nutrition:1] Vitamin E, K

Pistachio Pesto

Pistachio Pesto
Prep Time
10 min prep time
Number of Servings
1 1/2 cups
Ingredients
  • 1 cup shelled raw pistachios
  • 1 cup fresh basil leaves
  • 1 cup fresh flat-leaf parsley leaves
  • 3 garlic cloves, pressed
  • [q:1/2] cup extra-virgin olive oil
  • 3 Tbsp fresh lemon juice
  • 1 tsp kosher salt
  • [q:1/2] tsp freshly ground black pepper
Directions
  1. In a food processor, pulse pistachios until coarsely chopped. Add basil, parsley, and garlic and pulse until mixed well.
  2. With motor running, slowly add oil, about one-third at a time, and process until combined well. Add lemon juice, salt, and pepper and pulse until combined well.
  3. Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Info
Per serving (serves 6): 283 Calories, 5 g Protein, 8 g Carbohydrates, 3 g Fiber, 27 g Total fat (4 g sat), 142 mg Sodium, [nutrition:5] Vitamin K, [nutrition:3] Vitamin B6, [nutrition:2] Vitamin C, E, [nutrition:1] Vitamin B1 (thiamine), Phosphorus

Fiery Butternut Squash Ketchup

Fiery Butternut Squash Ketchup
Number of Servings
About [q:2/3] cup
Ingredients
  • [q:5 1/2]  oz leftover roasted butternut squash
  • 1 tsp harissa paste
  • Juice of [q:1/4] unwaxed lemon
  • Pinch of sea salt flakes
  • 2 tsp plain soy yogurt
Directions
  1. Add roasted squash, harissa paste, lemon juice, and salt with scant [q:1/2] cup of cold water to a blender. Or, alternately, blend in a bowl with a hand blender and blitz until smooth.
  2. Swirl through yogurt and serve as a dip.
Nutrition Info
Per serving (serves 2): 41 Calories, 1 g Protein, 10 g Carbohydrates, 2 g Fiber, 150 mg Sodium, [nutrition:4] Vitamin A, [nutrition:2] Vitamin C, [nutrition:1] Vitamin B6
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