I eat much peanut butter almost every morning. On oatmeal days, at least two tablespoons are swirled into my bowl, and sometimes more.
Unfortunately, this means that it’s a rare occasion that peanut butter gets incorporated into other meals. But those occasions are always cherished.
There are plenty of reasons to add peanut butter to lunch and dinner.
One of my favorite savory forums for the ingredient is a gingery, garlicky peanut sauce. If you have a food processor, its assembly is almost as easy as spooning peanut butter onto a banana.
Once you make the sauce, you’ll find that the remainder of this recipe is even simpler. If you’re looking for more, add some steamed edamame or tofu sautéed in soy sauce.
Topping choices can also get creative. Scallions, chopped peanuts or cashews, extra cilantro, and a squeeze of lime are all favorites. And I do love a squeeze of Sriracha, too.
When I buy a plantain, most often it gets thrown in the oven, baked until creamy, and drizzled with peanut butter and honey.
But I love pairing its sweetness with with savory elements, too.
Here, it compliments Cuban-inspired black beans, seasoned with cumin, a dash of spice, and some sautéed peppers and onions.
Lime and cilantro give a fresh finish, while toasted coconut flakes add some crunch.
Serve over brown rice or get creative with the grain of your choice.
Thai coconut curry forever remains one of my mealtime mainstays.
On my stove at least twice a month, it’s one of the simplest and tastiest ways to load up on broccoli, bok choy, mushrooms, and other garden goodness.
But for this particular rendition, I chose to focus on one ingredient — green beans, a veggie that rarely lets me down.
The sauce here is thin enough that you could serve this over rice. To make it a full meal, fry up some tofu to toss on the side.
But it’s truly a delicious side all on its own. You can spoon up all that sauce, no rice needed. And if you have any extra, use it as a dip for steamed broccoli or to top soba or rice noodles.
This is essentially a recipe for baked falafel. But to me, if the batter isn’t crisped up in the deep-fryer, it’s not falafel.
So I present you instead with “baked herbed chickpea bites”. The name, I know, could use a little work. But they’re delicious, I promise.
These are best served aside a creamy dip. Pick the tahini-based sauce of your choice. Hummus, baba ganoush, or even just a simple sesame-garlic-lemon sauce will all serve you well.
To make the latter, finely mince a small clove of garlic and whisk it into several large spoonfuls of tahini. Add a pinch of salt. Squeeze in a wedge or two of lemon. Then add warm water, as needed, to thin it out.
Don’t let the layers scare: Crafting enchiladas needn’t be more complicated than pulling together a solid taco night.
The sauce is perhaps the most critical component. And while you could go the store-bought route, it’s easy to make a simple version at home. All you need are some spices and a can of tomatoes.
I used tomato paste to thicken mine. It’s not traditional, but it worked well while keeping the recipe light.
I also made this vegan. Again, not traditional, but it was every bit as cheesy and delicious as I wanted it to be — all in one casserole pot that makes lunch the next day easy.
- For the Enchiladas:
- 2 Tbsp. olive oil
- 1 onion, diced
- 1 med. bell pepper, diced
- 3 cloves garlic, diced
- 2 chili peppers, minced
- 1 (15 oz.) can black beans, drained (I used Whole Food's spicy black beans)
- 1 cup corn
- 2 cups frozen spinach
- 2-3 scallions, diced, optional
- 9-10 (6-inch) corn tortillas, cut in half
- Salt, to season
- 1 bag shredded Daiya cheese (I used Pepper Jack)
- 1/3 cup cilantro, chopped
- For the Enchilada Sauce:
- 2 Tbsp. olive oil
- 1 1/2 cups diced tomatoes
- 1/4 cup tomato paste
- 3/4 tsp. salt
- 1 1/2 cups water
- 1 1/2 Tbsp. chili powder
- 1 tsp garlic powder
- 1/2 tsp. cumin
- 1/4 tsp. oregano
- 1/4 tsp. cayenne pepper
- Start the sauce first by heating oil in a medium pot over medium heat. Once oil is hot, add all remaining sauce ingredients, and whisk until combined. Simmer for 8-10 minutes, or until mixture just starts to thicken. Remove from heat and let sit while you assemble the enchiladas.
- For the enchiladas, heat olive oil over medium-high in a saute pan. Add onion and pell pepper, and saute for 3-5 minutes. Stir in garlic and chili peppers, and saute for another 3-5 minutes, or until onions are translucent.
- Stir in corn, and frozen spinach. Cook for 3 minutes, and then remove from heat. Stir in scallions.
- Preheat oven to 350F.
- In a 9x9 inch casserole dish, spread 1/2 cup of the enchilada sauce on the bottom of the dish. Arrange three (six halves) tortillas in a single layer in the pan, followed by 1/3 of the vegetable mixture, and 1/3 of the can of beans. Spread another 1/2 cup of the sauce over the vegetables, and then top with 1/2 cup cheese.
- Repeat these layers two more times, excluding the cheese, and pouring all remaining sauce on the top layer. Bake for 35 minutes. Remove from oven and sprinkle remaining cheese, or amount of cheese you desire, on the top. Return casserole dish to the oven and bake another 10-12 minutes, or until cheese is melted and edges are bubbly.
- Let sit for 10-15 minutes before serving. Then slice, and top with chopped cilantro.