Dilly Bean Salad

Serve in pita bread with salad greens. – dinner share proportions

• 1 cup (about 1 oz) minced fresh dill
• 2/3 cup plain vegan yogurt
• 1/3 cup Vegenaise
• Juice of 2 large lemons
• 1# persian cucumbers, sliced in half moons
• 1 medium red onion, thinly sliced
• 4 – 15-ounce cans Cannellini beans (drained and rinsed)
• 2 tsp kosher salt
• 1 tsp black pepper

In a large bowl, mix together dill, yogurt, vegenaise, and lemons.

Stir in cucumbers and onions, then beans. Salt and pepper, adjust seasoning to taste

Apple Butter (or fruit?) Oatmeal Bars

Original recipe

• 1 ½ sticks vegan butter (Earth Balance), melted
• ¾ cup brown sugar
• 1 ½ cups flour
• 1 ½ cups whole oats
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup apple butter (or fruit preserves?)

Preheat the oven to 350′. Line an 8×8 baking pan with parchment.

Melt the butter. In a large mixing bowl, whisk the melted butter with the brown sugar until the sugar is also melted and uniform. It might take a minute. Add in the flour, oats, cinnamon and salt with a spatula.

Press about 2/3 of the mixture to the bottom of the lined baking pan. Spread on the apple butter. Sprinkle the remaining oat mixture on top.

Bake at 350′ x45-50 min.

Oatmeal Raisin Cookies

Original recipe – veganized & halved

• 1/2 cup (1 stick) vegan butter (Earth Balance), at room temperature
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 tsp. vanilla bean paste or vanilla extract
• 1 1/2 tsp. powdered egg replacer + 2 Tbsp water
• 3/4 cup all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup raisins

1. Preheat the oven to 350°F.
2. Beat together the butter, brown sugar, granulated sugar until fluffy.
3. Beat in the eggs and vanilla.
4. Mix in the flour, baking soda, cinnamon & salt.
5. Stir in the raisins and oats.
6. Scoop half the dough into roughly 1 1/2-tablespoon balls and place on greased baking sheets.
7. Bake until golden brown, 10 to 12 minutes.

Sheet pan Japchae with tofu

Original recipe ; edited to add tofu; added gochujang, doubled sauce

• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry OR about 8 oz kale
• 8 ounces shiitake mushrooms, thinly sliced
• 1 orange or yellow bell pepper, thinly sliced
• 1 block extra firm tofu, cubed
• Olive oil
• Salt and black pepper
• 4 garlic cloves, minced
• 5 Tablespoons soy sauce
• 2 packed tablespoon dark brown sugar
• 2 tablespoon maple syrup
• 2 tablespoon toasted sesame seeds, plus more for serving
• 2 tsp gochujang
• 6 ounces dangmyeon (sweet potato noodles; see Tip)

1. Position a rack in the top third of the oven and heat the oven to 425 degrees.
2. On 1-2 large sheet pan(s), arrange the spinach/kale, mushrooms,bell pepper and tofu in sections. Generously drizzle all with olive oil, then season with salt and pepper. Roast until charred in spots, gently stirring the vegetable sections one by one and rotating the pan halfway through, 20 to 25 minutes.
3. Meanwhile, bring a large pot of water to a boil. In a small bowl, stir together the garlic, soy sauce, brown sugar, maple syrup, gochujang and sesame seeds and set aside.
4. When the water is boiling, add the noodles to the boiling water and cook according to package instructions, then drain and add directly to the sheet pan with the roasted vegetables (check to see if there are package instructions, otherwise make sure that the noodles are slippery, shiny and soft before draining). Using kitchen shears, cut the noodles once or twice directly on the sheet pan for easier handling.
5. Pour the sauce over and toss until all of the ingredients are evenly distributed.
6. Roast together another 5-10 minutes or so, serve hot or at room temperature.

Pear crumble / crisp

Original recipe: https://jamjarkitchen.com/wprm_print/pear-crumble

For the pear filling:

• 5-6 cups pears, diced
• 3 tablespoon all-purpose flour
• 1 lemon, juice of (3 Tbsp)
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger

For the crumble:

• ⅔ cup rolled oats
• ⅓ cup all-purpose flour
• ⅓ cup brown sugar
• ⅓ cup white granulated sugar
• ½ teaspoon cinnamon
• 6 tablespoon Earth Balance, room temperature, diced
• pinch of salt

• Preheat the oven to 375 degrees F.In a mixing bowl add all fruit filling ingredients and mix to combine.Set aside and rest for at least 5 minutes to allow the juices to release.
• In another mixing bowl combine all crumble ingredients except the butter. Mix well.Add in room temperature butter and use your hands to press or pinch it into the flour mixture until it is well incorporated and forms a crumbly texture.
• Pour the pear mixture into the baking dish. Sprinkle the crumble evenly over the top.Bake at 375 degrees F for about 45-50 minutes until the fruit filling is bubbly and the topping is a crisp golden brown.Remove from the oven and allow to rest for 10 minutes before serving.Serve with a scoop of ice cream, a drizzle of custard or whipped cream. Enjoy!

Black bean & potato tacos for dinnershare

For 8 dinnershares (16 tacos); salsa and veggies on the side

1 large can (27oz) black beans

1 recipe (2#) salt and pepper skillet potatoes

1 recipe salsa dona (1# jalapenos)

32 corn tortillas

Foil sheets

1 recipe fajita veggies

2 tortillas for each taco – 2 tacos per dinnershare

Salsa Dona

original recipe: https://www.thefauxmartha.com/salsa-dona/

1 lb. jalapeños
4 cloves of garlic, skin on
1/4 c. avocado oil (or similar neutral oil)
2 tbsp. lime juice
1/2 tsp. kosher salt

Cut the tops off the jalapenos and use a grapefruit spoon (or paring knife) to get the seeds out.

Roast in toaster oven with garlic for 20 minutes at 400′, turning halfway through.

Place the roasted peppers and garlic in a container with a lid and let steam for 10 minutes.

Remove the skins; they should peel right off.

Blend with remaining ingredients

Instant Pot Applesauce

• about 3# apples, cored and chunked
• 1/4 cup water
• 1 Tbsp lemon juice
• 1 tsp cinnamon

1. Manual high pressure 5 minutes, slow release 5 minutes, then quick release
2. Mash or puree to desired consitency

Roasted Carrots

• 2# carrots, cut into 2″ pieces (or baby carrots)
• 3 Tbsp olive oil
• 1 tsp thyme
• 1/2 tsp dried oregano
• Salt
• Pepper

1. Preheat oven to 400′.
2. Toss carrots with olive oil, thyme and oregano.
3. Spread out on a sheet pan.
4. Sprinkle with a good dose of salt and pepper.
5. Bake about 40 minutes.

Kielbasa Coins & Cabbage

Based on a NYT recipe, adjusted

Cook time – about 20 minutes

• 1 pkg Tofurkey sausages, kielbasa style (found at Wheatsville), cut into 1/4″ rounds
• 1 Tbsp Earth Balance
• 1 small white or yellow onion, halved and sliced into 1/4″ strips
• 1 tsp Jarlic (or 1 garlic clove, minced
• 1 tsp kosher salt
• 1/4 tsp black pepper
• pinch crushed red pepper
• 1/2 medium cabbage, sliced into 1/2″ strips (about 4 cups)
• 2 Tbsp grainy dijon mustard
• 2 Tbsp apple cider vinegar

1. Add kielbasa coins to dry pan. Cook 3 minutes, stir, and cook another 3 minutes.
2. Add butter, onion, garlic, salt, pepper, and red pepper and cook, stirring, until fragrant and beginning to brown, about 3 minutes.
3. Add cabbage and cook, stirring occasionally, until the cabbage has softened and browned, about 12 minutes.
4. Stir in mustard and AC vinegar and cook 1 minute longer.
5. Adjust seasonings/salt to taste.