New Potatoes and
Green Beans with
Mustard Vinaigrette
pictured on page 48
25 minutes lMakes 9 cups
+ 4 cups bulgur
Slender petite whole green beans
make a beautiful presentation when
you serve this medley on a platter.2 lb. small round red potatoes,
cut into 1/4-inch-thick slices
1 12- to 14-oz. pkg. frozen petite
whole green beans
1 medium red onion, thinly
sliced
6 Tbsp. aquafaba (liquid
reserved from drained
chickpeas)
6 Tbsp. white wine vinegar
3 Tbsp. Dijon-style mustard
1 to 2 tsp. chopped fresh
dill weed
1/2 tsp. garlic powder
Sea salt and freshly ground
black pepper, to taste
4 cups hot cooked bulgur
1/4 cup pine nuts, toasted- In a 6-qt. Dutch oven cook potatoes
in enough boiling water to cover by
2 inches for 2 minutes. Add green
beans and red onion; return to
boiling. Reduce heat to medium and
cook about 2 minutes more or until
potatoes and beans are tender. Drain;
cover to keep warm. - Meanwhile, in a small bowl whisk
together aquafaba, vinegar, mustard,
dill, and garlic powder. Add to
potatoes and beans; toss gently to
coat. Season with salt and pepper. - Serve potato mixture over bulgur
and sprinkle with pine nuts.
Grits and Greens
pictured on page 48
30 minutes l Makes 4 cups grits
+ 71/2 cups greens
Heap these Southern home-style
greens over grits for a satisfying
supper. Don't forget to add a splash
of hot sauce and a squeeze of lemon.1 32-oz. carton low-sodium
vegetable broth
4 cloves garlic, minced(^1) 1/2 cups dry instant grits
1 cup chopped onion
1 cup chopped red sweet
pepper
2 14.5-oz. cans no-salt-added
diced tomatoes, undrained
1 15-oz. can no-salt-added red
or pinto beans, rinsed and
drained
1/4 tsp. smoked paprika
1/4 tsp. crushed red pepper
(optional)
1 16-oz. pkg. frozen cut leaf kale
1 Tbsp. cider vinegar
Sea salt and freshly ground
black pepper, to taste
Hot sauce (optional)
Lemon wedges (optional)
- In a large saucepan bring vegetable
broth and 1 clove garlic to boiling.
Stir in grits; reduce heat. Cover and
cook about 5 minutes or until grits
are thickened and creamy, stirring
occasionally. (Mixture will splatter. Use
a long-handle spoon to avoid burns.)
If needed, add up to 1/2 cup water to
thin to desired consistency. - Meanwhile, in an extra-large skillet
cook the remaining 3 cloves garlic,
the onion, and sweet pepper over
medium 3 to 4 minutes, stirring
occasionally and adding water, 1 to
2 Tbsp. at a time, as needed to
prevent sticking. Add tomatoes,
beans, paprika, and crushed red
pepper (if using); bring to boiling.
Gradually add kale, cooking until all
kale has wilted. Stir in vinegar. Season
with salt and black pepper. - Spoon greens over grits. If
desired, serve with hot sauce and
lemon wedges.
Lemon-Broccoli Rotini
pictured on page 49
30 minutes l Makes 12 cups
Enjoy the classic combination of
broccoli, lemon, and tarragon in this
creamy pasta dish.3 cups sliced cremini
mushrooms (8 oz.)
1 cup chopped onion
4 cloves garlic, minced
4 cups dried whole wheat rotini
pasta (12 oz.)
2 cups low-sodium vegetable
broth
2 cups unsweetened, unflavored
plant milk, such as almond,
soy, cashew, or rice
1 16-oz. pkg. frozen broccoli
florets
1/2 cup chopped roasted red
sweet peppers
1 tsp. chopped fresh tarragon
1 tsp. lemon zest
1 Tbsp. lemon juice
Sea salt and freshly ground
black pepper, to taste
Lemon wedges (optional)- In a large saucepan cook
mushrooms, onion, and garlic over
medium 2 to 3 minutes, stirring
occasionally and adding water,
1 to 2 Tbsp. at a time, as needed
to prevent sticking. Stir in rotini,
vegetable broth, and milk. Bring
to boiling; reduce heat. Cover and
simmer 5 to 7 minutes or until pasta
is nearly tender.- Stir in broccoli, red peppers,
tarragon, and lemon zest. Cook about
5 minutes or until broccoli and pasta
are tender. Stir in lemon juice. Season
with salt and black pepper. If desired,
sprinkle with additional lemon zest
and serve with lemon wedges.
Kung Pao Vegetables
pictured on page 49
30 minutes lMakes 8 cups
vegetables + 4 cups rice
Skip the takeout and grab your
desired blend of stir-fry vegetables to
make this flavorful and lightly sauced
Chinese takeout favorite.1/4 cup rice wine vinegar
3 Tbsp. reduced-sodium
soy sauce or tamari
1/4 cup crushed unsalted peanuts
2 Tbsp. arrowroot powder
4 cloves garlic, minced
2 tsp. grated fresh ginger
1/4 to 1/2 tsp. crushed red pepper
(optional)
2 16-oz. pkg. frozen stir-fry
vegetables
3 cups sliced shiitake
mushrooms, stems removed
4 cups hot cooked brown rice- For sauce, in a small bowl whisk
together vinegar, soy sauce, 2 Tbsp.
of the peanuts, the arrowroot powder,
garlic, ginger, crushed red pepper (if
using), and 1/2 cup water. - In an extra-large skillet cook
stir-fry vegetables and mushrooms
over medium 3 minutes, stirring
occasionally. Add sauce mixture and
cook 3 to 4 minutes more or until
sauce is thickened. - Serve vegetable mixture over
hot cooked rice. Sprinkle with the
remaining 2 Tbsp. peanuts.