Sofrito Cornbread Strata. Goodness overflowing: cornbread, sweet potatoes, mushrooms, chiles…this is southern comfort gone southwestern. Pair it up with some black beans and make a night of it.

Sofrito Cornbread Strata. Goodness overflowing: cornbread, sweet potatoes, mushrooms, chiles…this is southern comfort gone southwestern. Pair it up with some black beans and make a night of it.

Tempeh and Two-Bean Chili, hot and hearty, ready for a date with cornbread.

Tempeh and Two-Bean Chili, hot and hearty, ready for a date with cornbread.

Burmese curry; recipe can be modified to feature other vegetables

Aloo Hin (Potato Curry)

North Indian Red Bean Chili. Garam masala and other Indian spices make this pot of chili wonderfully unique and warm.

North Indian Red Bean Chili. Garam masala and other Indian spices make this pot of chili wonderfully unique and warm.

Butternut squash, black beans, and kale seasoned with warm Southwest spices are the perfect pairing in these vegetarian and gluten-free tacos!

Butternut Squash, Black Bean and Kale Tacos

Butternut squash, black beans, and kale seasoned with warm Southwest spices are the perfect pairing in these vegetarian and gluten-free tacos!

Baked Tempeh in Mushroom Cream Sauce. When it's paired with mushrooms and smothered in a luxurious sauce (made with cashews instead of cream), tempeh can seem almost indulgent.

Baked Tempeh in Mushroom Cream Sauce

Baked Tempeh in Mushroom Cream Sauce. When it's paired with mushrooms and smothered in a luxurious sauce (made with cashews instead of cream), tempeh can seem almost indulgent.

Onion Soup. From its humble beginnings—poor people’s food in ancient Rome—to its 20th-century vogue, this soup’s goodness increases with the amount of time you take to prepare it. There are luxuriously complex flavors locked away in these roots. Coaxing them out requires courtship, something deeper than a fast-food fling.

Onion Soup. From its humble beginnings—poor people’s food in ancient Rome—to its 20th-century vogue, this soup’s goodness increases with the amount of time you take to prepare it. There are luxuriously complex flavors locked away in these roots. Coaxing them out requires courtship, something deeper than a fast-food fling.

Portabella alla Puttanesca. Culinary tradition says it was born among the “working women” of Syracuse, Italy. More reliable sources say it was borne of necessity when a restaurant owner found himself with many customers and few ingredients. Whichever is true, puttanesca is savory to the core. This version adds portabellas for extra mm-mmm. Start the water first, and by the time your pasta is done, so is your sauce.

Portabella alla Puttanesca. Culinary tradition says it was born among the “working women” of Syracuse, Italy. More reliable sources say it was borne of necessity when a restaurant owner found himself with many customers and few ingredients. Whichever is true, puttanesca is savory to the core. This version adds portabellas for extra mm-mmm. Start the water first, and by the time your pasta is done, so is your sauce.

Paella. Festive and flavorful, bright as summer and as comforting as rice’n’beans. Paella celebrates so many things that are good in life, and therefore is perfect for sharing with friends.

Paella. Festive and flavorful, bright as summer and as comforting as rice’n’beans. Paella celebrates so many things that are good in life, and therefore is perfect for sharing with friends.

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