Polenta and White Bean Casserole

Easy and satisfying. If you use a cast iron skillet or Dutch oven, it’s only one pan.

• 1 onion, sliced
• Garlic, chopped
• 1 bag frozen HEB Tuscany vegetables
• 1 can white beans, drained
• 1 can fire roasted diced tomatoes
• 1 tube prepared polenta, sliced
• Salt and pepper to taste

Preheat oven to 350’. Sauté onion and garlic in olive oil in a cast iron skillet until onion is translucent. Add remaining ingredients except polenta and bring to simmer. Top with polenta slices and bake ~45 min.

Korean braised tofu (Dubu Jorim)

• 1# tofu, sliced 1/2” thick into 12 squares
• 3 tablespoons soy sauce
• 3 tablespoons water
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon Korean red pepper flakes (gochugaru)
• 1 teaspoon sesame seeds
• 1 teaspoon minced garlic
• 2 scallions, whites and greens, finely chopped- about 1/4 cup

1. Prepare the sauce by mixing all ingredients together, including garlic, sesame seeds and green onions.

2. preheat oven to 400’.

3. Spray a George Foreman-type grill with spray oil. Cook tofu 8 minutes, until seared. Alternatively, Heat a tablespoon of oil in a large non-stick skillet, add the tofu pieces and sear over medium to medium high heat until lightly golden brown (about 3 – 4 minutes each side).

3. arrange the tofu pieces in a lightly sprayed baking pan. Spoon the sauce over the tofu pieces. Slightly lift tofu pieces to get the sauce under them. Bake for 20 min.

Original recipe

Smacked Cucumber Salad

• 1 pound Persian cucumbers (about 5 to 7), cut into 1-inch pieces on the bias
• 1 teaspoon kosher salt
• 3 tablespoons white distilled vinegar
• 1 teaspoon minced garlic
• 1 Tbsp sesame oil
• 2 teaspoons gochugaru
• 1 Tbsp vegan fish sauce (or soy sauce)
• 1 teaspoon granulated sugar

1. On a large cutting board, position your chef’s knife on its side and smack the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces.

2. In a colander, toss the cucumbers with the salt, and let sit in the sink to drain about 30 minutes.

3. Meanwhile, mix remaining ingredients for sauce.

4. Use a paper or cloth kitchen towel to pat the cucumbers dry.

4. In a bowl, toss dried cucumbers with sauce. Serve, or chill and serve.

KimChi Potato Salad

• 2.5 pounds Yukon Gold potatoes, about the same size
• ⅔ cup Vegenaise
• 1 bunch green onions – whites chopped finely, reserve greens to slice for garnish
• 1/2 cup chopped kimchi
• 2 Tbsp kimchi brine
• 1 tablespoon ketchup
• Juice of 1 med lime
• 1½ teaspoons sriracha
• 1.5 tsp salt, or to taste
• dill pickle relish – for garnish with each serving

1. Place whole unpeeled potatoes in a large pot with enough salted water to cover the by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, about 25 minutes.
2. In a large bowl, mix together Vegenaise, kimchi brine, ketchup, lime juice, sriracha, scallion whites, chopped kimchi, and salt.
3. Drain potatoes and let cool until you can handle them, then cut into 1” chunks.
4. Mix cut potatoes with dressing. Smash a few potatoes to get a creamy texture through, leaving a good amount of big chunks.
5. Let cool to room temperature, or refrigerate until ready to use.
6. Adjust salt and seasoning if necessary. Garnish with scallion greens and pickle relish.