Crispy Sheet Pan Gnocchi and Veggies

Adapted from https://www.thekitchn.com/recipe-crispy-sheet-pan-gnocchi-and-veggies-247360

INGREDIENTS

• 1 pound fresh, shelf-stable, or frozen potato gnocchi  ( I prefer the sweet potato gnocchi found at Harris Teeter or the fresh potato gnocchi at the https://www.italianstore.com)

• 1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks 

• 1 pint grape or cherry tomatoes

• 1 small red onion, cut into 1-inch chunks

• 4 cloves garlic, smashed

• 1 teaspoon coarsely chopped fresh rosemary leaves

• 1/4 teaspoon kosher salt

• Freshly ground black pepper

• 2 tablespoons olive oil

• 2 tablespoons coarsely chopped fresh basil leaves

• Grated Pecorino Romano or Parmesan cheese, for serving (Optional)

• OPTIONAL: 1 lb Beyond Meat Italian Sausage cut into chunks

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.

2. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. If using Vegan Sausage, add here as well. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.

3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.

4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.

Cauliflower Sandwiches

Adapted from the Washington Post: https://www.washingtonpost.com/news/voraciously/wp/2020/06/28/this-roast-cauliflower-sandwich-proves-vegetables-can-be-hearty-and-even-indulgent/?tid=ss_pin

Ingredients

• 1 large cauliflower head (2 to 2 1/2 pounds), leaves removed, trimmed

• 3 tablespoons extra-virgin olive oil, divided

• 3/4 teaspoon kosher salt, divided

• 1/2 teaspoon freshly ground black pepper, divided

• 1 cup (3 1/2 ounces) shredded smoked Gouda or provolone cheese (may substitute vegan cheese of your choice)

• 1 medium shallot (2 ounces), thinly sliced

• 1 large garlic clove, thinly sliced

• 1 pinch crushed red pepper flakes

• 1 bunch rainbow chard (12 ounces), stemmed and torn into 2-inch pieces (or other greens, I have used kale & horseradish greens)

• 4 good French rolls

• 4 tablespoons mayonnaise (may substitute vegan mayonnaise/ we used dijon mustard)

• 1/3 cup drained and chopped Peppadew peppers (may substitute hot cherry peppers or pickled jalapeños)

Method

• Place a large, rimmed baking sheet on the oven’s center rack and preheat to 450 degrees.

• Chop the cauliflower into florets. In a large bowl, toss them with 2 tablespoons of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. When the oven has finished preheating, transfer the cauliflower to the baking sheet.

• Roast the cauliflower for 15 to 20 minutes, until browned on the bottom. Gently toss the florets, then continue roasting for 5 to 10 minutes, until golden brown and tender. Remove from the oven and divide the cauliflower into four piles on the baking sheet. Top each pile with a quarter of the shredded cheese and let it begin to melt over the warm cauliflower. Leave the oven on.

• While the cauliflower is roasting, in a large skillet over medium heat, heat the remaining 1 tablespoon of oil until shimmering. Add the shallot, garlic, red pepper flakes, the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring frequently, until the shallot is tender and translucent, 2 to 3 minutes. Increase the heat to medium-high, add the chard leaves, and cook, stirring frequently, until just wilted, 3 minutes.

• Slice the rolls lengthwise almost all the way through, keeping the hinge intact. Place in the oven, directly on the racks, to toast, 2 to 3 minutes.

• To assemble the sandwiches, divide 1 tablespoon mayonnaise among the cut sides of each roll. Transfer a cauliflower pile and cheese to the bottom half of each roll, then top with the sauteed chard and Peppadew peppers. Close the rolls and serve warm.

Easy Weeknight Chana Masala

Adapted from the Oh She Glows Cookbook by Angela Liddon (https://ohsheglows.com)

yields 4 servings // gluten-free, nut-free, soy-free, sugar-free, grain-free option, vegan

prep time: 15-20 minutes // cook time: 20 minutes

• 1 tablespooncoconut oil or olive oil

• 1 1/2 teaspoons cumin seeds

• 1 yellow onion, diced

• 1 cup carrots thinly sliced

• 1 tablespoon minced fresh garlic

• 1 tablespoon minced peeled fresh ginger

• 1 green serrano chile pepper, seeded, if preferred, and minced

• 1 1/2 teaspoons garam masala

• 1 1/2 teaspoons ground coriander

• 1/2 teaspoon ground turmeric

• 3/4 teaspoon fine-grain sea salt

• 1/4 teaspoon cayenne pepper (optional)

• 1 28oz can diced tomatoes, with their juices

• 1 28oz can chickpeas, or 3 cups cooked chickpeas

• 2 cups fresh spinach

• 1 cup dry/uncooked basmati rice, for serving

• fresh lemon juice, for serving

• fresh cilantro, chopped, for serving

1. In a large wok or saucepan, heat the oil over medium heat.  When a drop of water sizzles upon hitting the pan, reduce heat to medium-low and add the cumin seeds.  Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.

2. Raise the heat to medium and stir in the onion, garlic, carrots, ginger, and serrano.  Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes more.

3. Add the diced tomatoes and their juices.

4. Raise the heat to medium-high and add the chickpeas.  Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop. Right before serving, add spinach and allow to wilt slightly.

5. Serve over cooked basmati rice, if desired, and garnish with a squeeze of fresh lemon juice and some chopped cilantro just before serving.