Category Archives: Main Dishes

Tofu Benedict

Posted on February 15, 2012 by mct
Tofu Benedict

Yes, it’s possible. That’s the good news. The even better news is that it’s easy, too. I’ve spent my share of long hours making complicated concotions to replicate Béarnaise, the sumptuous egg sauce that’s the crowning glory of Eggs Benedict. I puréed tofu and made vinegar reductions and hunted down unusual herbs and spices to lift the eggless and butterless sauce from dreary to divine. Needless to say, it fell far short of divinity. It hardly even got off the ground. And the piles of dishes I had to wash for this humble earthling! It was by a happy accident … Continue reading →

Posted in Breakfast, Main Dishes, Tofu & Tempeh | Tagged | 1 Comment

Lentils with Millet and Roasted Squash

Posted on January 31, 2012 by mct

Though you won’t be able to tell by looking at the ingredient list for this recipe, I’m still sticking pretty closely to my resolution to cook simply this year. There’s really nothing fancy about the recipe: a simply cooked grain, a roasted vegetable and gently simmered lentils. It does take time to prepare everything (two hours, give or take), but no esoteric technique or specially concentrated attention is required. No esoteric technique, but a new one for me: to flavor the lentils, I toasted whole spices (coriander and peppercorns) in a dry skillet, then ground them coarsely with a mortar … Continue reading →

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Delicata Squash with Black Lentils & Quinoa

Posted on November 11, 2011 by mct
delicata&black1

Creating easy recipes doesn’t come easily to me. More often than not, my idea of a simple dinner requires several pots simmering away on the stove and a thing or two roasting in the oven to boot. Simplicity is something I’m working on, though. But not with complete success, I must admit. Case in point: for me, this delicata squash stuffed with lentils and quinoa qualifies as a no-frills meal. Yes, it involves getting both the oven and the stove going. On the plus side, though, it’s only one pot (I streamlined the cooking of the lentils and quinoa by … Continue reading →

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Saffron-Garlic Rice with Tempeh Bacon

Posted on October 20, 2011 by mct
Saffron Rice with Peas & Tempeh Bacon

Rice and peas are pure comfort food to me, more so even than pasta. I know that’s hard to believe, but it’s true. Maybe it’s because my mom cooked peas a lot when I was growing up. She cooked them very well, too, in a delicious tomato sauce (whose secret ingredient, I found out years later, was a couple tablespoonfuls of sugar!). So I’ve always loved peas. I remember reading Pinocchio as a girl and being utterly baffled by the fact that he hated peas. Rice pilaf was also a staple at our house—rich and buttery, with lots of carrots and onions. … Continue reading →

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Vegetable Enchiladas with Tomatillo Sauce

Posted on July 9, 2011 by mct
Vegetable Enchiladas with Tomatillo Sauce

Making enchiladas can be such an undertaking that I often have to psych myself up to do it. Last time I tackled it, I was under the spell of a cookbook, The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes. That book got me so excited about using cocoa in savory dishes that I spent two days preparing a mole sauce from scratch. I went hunting around for just the right chile peppers and everything. It took a third day to put together the enchiladas that the sauce was meant to go with. Truth be told, it … Continue reading →

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