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[theintroverte]

Elote Quinoa Bowl

Prep Time: 20 Minutes

Skill: Easy

INGREDIENTS

½ cup white quinoa

1 lime, zested and juiced (divided)

¼ cup Dairy-Free Cashewmilk Yogurt

¼ cup vegan mayo

¼ tsp cayenne pepper (divided)

12oz chickpeas, drained, rinsed, and patted dry

1 jalapeño, trimmed, deseeded, and minced

12 oz sweet corn, drained and rinsed

2 radishes, thinly sliced

2 tbsp pumpkin seeds

2 tsp vegan parmesan

Allergens: tree nut (cashew, coconut)

Tools: Large nonstick skillet with lid, Small saucepan

INSTRUCTIONS

1 Cook the quinoa

Add quinoa, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes.

2 Make the elote sauce

Add just half the lime zest, just half the lime juice, yogurt, mayo, just a pinch of cayenne pepper, and a pinch of salt to a small bowl. Stir the elote sauce.

3 Crisp the chickpeas and char the corn

Heat 2 tsp olive oil in a large nonstick skillet over high heat. Add chickpeas and cook until lightly browned and crisp, 4 to 6 minutes. Transfer crispy chickpeas to a bowl with remaining lime zest, remaining lime juice, jalapeño, and a pinch of salt. Return the skillet to high heat with 2 tsp olive oil. Add corn kernels and cook until charred in spots, 3 to 4 minutes. Sprinkle with salt. Place a pot lid over the chickpeas and corn to keep them from popping out of the skillet.

4 Serve

Divide quinoa between bowls. Top with lime chickpeas and charred corn. Drizzle with elote sauce. Add radish, cilantro, pumpkin seeds, and parmesan.

#vegan recipes #the introverte

[theintroverte]

Crispy Peanut Tofu with Broccoli & Midnight Grains

Time: 45 minutes

Servings: 2

• 1⁄2 cup midnight grains

• 14 oz organic extra firm tofu, sliced

• 6 oz broccoli

• 1 garlic clove, peeled and minced

• 2 tbsp peanut butter

• 1 tbsp tamari

• 2 tbsp sweet chili sauce

• 2 tbsp peanuts

• 2 tsp tuxedo sesame seeds

• 1 Thai chile, thinly sliced

• 1 tbsp vegetable oil

• Salt

Directions

1: grains — Add midnight grains, 11⁄2 cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and simmer, stirring occasionally, until the water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat, covered, and set aside to steam for 5 minutes.

2: tofu — Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook until lightly golden and crispy, 5 to 7 minutes. Transfer crispy tofu to a paper towel-lined plate and sprinkle with salt.

3: broccoli — Wipe the large nonstick skillet clean and return to medium-high heat. Add broccoli and 1⁄4 cup water and cover. Cook until crisp-tender and browned in places, 2 to 3 minutes. Add garlic and cook for 1 minute. Sprinkle with salt and add charred broccoli to the plate with the crispy tofu.

4: peanut sauce — Add peanut butter, tamari, sweet chili sauce, peanuts, chili and 2 tbsp water to a small bowl, and whisk the peanut sauce.

5: Enjoy!

[theintroverte]

Gnocchi & Cabbage with Apple Arugula Slaw

Time: 30 minutes

Difficulty: Easy

• 3 tbsp vegan butter

• 1 onion, peeled & sliced

• 8 oz shredded green cabbage or slaw mix

• 1 tsp smoked paprika

• 10 oz fresh or frozen gnocchi

• 1⁄2 oz fresh dill, fronds chopped (divided)

• 1 lemon, juiced (divided)

• 1⁄4 cup vegan sour cream

• 1 apple, thinly sliced

• 2 oz baby arugula

• 2 tsp olive oil

• Salt and pepper

Tools

• Large pot

• Large nonstick skillet

Directions

1: Sauté the cabbage and onions — Bring a large pot of salted water to a boil for the gnocchi. Melt butter in a large nonstick skillet over medium-high heat. Add onion and cabbage and cook, stirring, until browned and softened, 6 to 8 minutes. Add paprika and 1 tsp salt, stir and reduce heat to low.

Step 2: Cook the gnocchi — Add gnocchi to the boiling water and cook until they float to the surface, 3 to 4 minutes. Drain, and add boiled gnocchi to the skillet with the cabbage. Cook, stirring occasionally until gnocchi is browned in places, 4 to 6 minutes. Add pepper to the gnocchi.

Step 3: Make the slaw — Add dill, lemon juice, sour cream, and a pinch of salt to a small bowl and stir the dill sour cream, add sliced apples and arugula, stir until coated. Enjoy!

#meatless monday #the introverte #vegan recipes

[theintroverte]

Cremini Lemongrass Stew with Crispy Tofu

Time: 45 minutes

Difficulty: Medium

• 1⁄2 cup sushi rice

• 1 lime, juiced

• 1 shallot, peeled and minced

• 1 oz fresh ginger, peeled and minced

• 2 garlic cloves, peeled and minced

• 6 oz coconut milk

• 1 lemongrass stalk, halved 

• 1 Roma tomato, diced

• 8 oz cremini mushrooms, sliced

• 14 oz extra firm tofu, pressed thin and cut into

1⁄2-inch cubes

• 1 scallion, sliced

• 3 tbsp vegetable oil

• Salt and pepper

Directions

Step 1: Cook the sushi rice — Add sushi rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 12 to 15 minutes. 

2: The soup — Heat 1 tbsp vegetable oil in a small saucepan over medium-high heat. Crisp the cremini mushrooms — Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add mushrooms, tofu, salt, and pepper. Cook until tofu is browned in places, 5 to 8 minutes. Add shallot, ginger, garlic, and a pinch of salt, and cook until fragrant, 1 to 2 minutes. Add coconut milk and 1⁄2 cup water. Bring to a boil, and reduce heat to a simmer. Add lemongrass stalk and tomato. Let simmer.

4:Enjoy!  — Remove the lemongrass stalk from the soup, and enjoy!

#meatless monday #the introverte #this might be my new favorite

[theintroverte]

Ginger Pumpkin Ramen

Time: 20 Minutes

Difficulty: Easy

INGREDIENTS

1 oz fresh ginger, quartered (do not dice/mince)

3 tbsp white miso paste

3 tbsp pumpkin powder

5.5 oz coconut milk

3 dried makrut lime leaves

4 oz Lacinato kale, destemmed

10 oz fresh ramen noodles

3 garlic cloves, peeled and thinly sliced

3 tbsp pumpkin seeds

1 Thai chile, thinly sliced

6 oz baby bok choy, roughly chopped

1 tbsp + 1 tsp vegetable oil

Salt and pepper

INSTRUCTIONS

1  Make the broth -- Bring a medium saucepan of salted water to a boil for the noodles. In a separate medium saucepan, heat 1 tsp vegetable oil over medium-high heat. Add ginger and pepper slices, and cook until fragrant, 2 to 3 minutes. In a medium bowl, combine miso paste, pumpkin powder, and 1⅓ cups hot water and whisk to dissolve. Add the miso mixture, coconut milk, and makrut lime leaves to the saucepan with the ginger. Bring to a boil and add ramen. Boil 1 to 2 minutes and reduce heat to low, and let broth simmer until you’re ready to serve.

2  Prepare the greens - Add kale, bok choy, pumpkin seeds, 1 tsp vegetable oil, and a pinch of salt and pepper to a skillet on medium heat, stirring until kale is wilted. Add to noodles and broth.

3  Remove Ginger from the pot and discard. Enjoy!

#meatless monday #the introverte #vegan recipes

[theintroverte]

Thyme Mushrooms and Dumplings

Time: 35 minutes

Difficulty: Medium

INGREDIENTS

8 oz oyster mushrooms, ends trimmed

½ cup flour (divided)

1 carrot, peeled and diced

1 celery stalk, diced

1 onion, diced

1 garlic clove, minced

1 Vegan Bouillon Cube

5.5 oz coconut milk

1 tsp dried thyme

¼ tsp baking soda

4 oz green beans, halved

1 tbsp vegan butter

2 tbsp vegetable oil

Tools: Large nonstick skillet with lid

INSTRUCTIONS

1  Cook the mushrooms -- Pull the oyster mushrooms apart. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. 2 to 3 minutes per side.

2  Make the sauce -- Return the large nonstick skillet to medium heat and add carrot, celery, onion, garlic, and a pinch of salt. Cook,until vegetables are softened, 4 to 5 minutes. Add a bouillon cube, coconut milk, thyme, and 1 cup of water. Bring to a boil, reduce heat to low, and let the sauce simmer until slightly thickened, 4 to 6 minutes.

3  Make the dumplings -- Add remaining flour, baking soda, and ¼ cup water to a large bowl and mix with a fork. Drop heaping tablespoons of the dumpling mixture into the simmering sauce and cover. Cook until dumplings are firm and cooked through- 4 to 5 minutes.

4  Add the green beans -- Add green beans and butter to the dumplings and gently stir. Cook until green beans are crisp-tender, about 1 minute. Taste, and add salt and pepper as necessary.

#meatless monday #the introverte #vegan recipes #vegan comfort food #thanksgiving vegan

[theintroverte]

Fettuccine Arrabiata

Time: 35Mins

Difficulty: Medium

• 6 oz fettuccine

• 1⁄2 tsp red chile flakes

• 1 tbsp + 2 tsp olive oil

• Salt and pepper

• 6 oz broccoli florets, chopped

• 1⁄4 cup panko breadcrumbs

• 1 onion, peeled and diced

• 4 garlic cloves, peeled and minced

• 14 oz crushed tomatoes

• 1 tsp Italian seasoning blend

• 2 tbsp vegan basil pesto

• 2tbsp vegan parmesan

Directions

Step 1: Cook the pasta — Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Add fettuccine to the boiling water and cook until al dente, 10 to 12 minutes. Drain pasta and return to the pot, off heat.

Step 2: Roast the broccoli — Add broccoli, 1 tsp olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until browned and crisp in places, 10 to 12 minutes.

Step 3: Toast the breadcrumbs — Heat a medium saucepan over medium heat. Add panko breadcrumbs, 2 tsp olive oil, and 1⁄4 tsp salt, and stir frequently until breadcrumbs are golden brown, 2 to 4 minutes. Transfer toasted breadcrumbs to a small bowl.

Step 4: Make the sauce — Return the medium saucepan to medium-high heat with 2 tsp olive oil. Once hot, add onion, garlic, and a pinch of salt and pepper. Cook until onion is softened, 3 to 5 minutes. Add crushed tomatoes, Italian seasoning blend, 1⁄4 tsp red chile flakes, and 1⁄2 tsp salt. Cook the arrabbiata sauce until it begins to simmer, 3 to 5 minutes.

Step 5: Serve — Add arrabbiata sauce to the pot with the fettuccine, and stir. Divide the fettuccine arrabiata between large bowls, ladling any remaining arrabbiata sauce over the pasta. Serve with roasted broccoli and top with toasted panko breadcrumbs, basil pesto, and parmesan.

#the introverte #vegan recipes #meatless monday

[theintroverte]

Tofu Lettuce Wrap

Time: 35 minutes

Difficulty: Medium

1 oz fresh ginger, peeled and sliced into large pieces

¾ cup jasmine rice

14 oz organic extra firm tofu, drained and patted dry

2 garlic cloves, peeled and minced

2 scallions, thinly sliced

¼ cup cashews

2 oz dates, roughly chopped

3 tbsp mirin

2 tbsp tamari

1 baby romaine heart

½ oz fresh cilantro, leaves and tender stems roughly chopped

2 tbsp + 2 tsp vegetable oil

Salt and pepper

Tools: Large skillet, Small saucepan with lid

INSTRUCTIONS

1  Cook the rice

Add ginger, jasmine rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 15 to 18 minutes. 

2  Crisp the tofu

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Crumble tofu and add to the skillet along with a pinch of salt and pepper. Cook, stirring occasionally, until tofu is crispy in places, 5 to 6 minutes. Transfer crispy tofu to a plate. 

3  Make the sauce

Return the skillet to medium-high heat with 2 tsp vegetable oil. Add garlic, scallion, and cashews to the skillet. Cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes. Add dates, mirin, tamari, and ¼ cup water to the skillet, and cook until sauce is slightly thickened, 2 to 3 minutes. Return crispy tofu to the skillet and toss to coat. 

4  Serve & Enjoy

Separate the baby romaine leaves. Add some gingered jasmine rice to each romaine leaf and top with Taiwanese tofu and cilantro. Serve the tofu lettuce cups with any remaining rice and tofu on the side.

#the introverte #vegan recipes #meatless monday

[theintroverte]

Garlic Tomato Koshari

Time: 30 Minutes

Difficulty: Medium

INGREDIENTS

1 yellow onion

¼ cup French green lentils

¼ cup jasmine rice

5 cloves garlic

1 tsp ground coriander

13.4 oz chickpeas, drained, rinsed, and patted dry

½ tsp ras el hanout

10 oz cherry tomatoes

2 tsp crushed Aleppo pepper

2 oz Dairy-free Cashewmilk Yogurt

1 lemon, zested and juiced

¼ oz fresh parsley, leaves picked and roughly chopped

2 oz arugula

2 tsp + 2 tbsp olive oil

Tools: Medium saucepan with lid, Large skillet with lid, baking sheet

INSTRUCTIONS

1 Cook the lentils and rice

Add lentils, 1 cup water, and a pinch of salt to a medium saucepan. Bring to a boil, lower to a simmer, and cook until the lentils are just tender, 12 to 15 minutes. Drain the lentils and return them to the saucepan. Add jasmine rice, minced garlic, and coriander and stir over medium heat until fragrant, 2 to 3 minutes. Add ¾ cup warm water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until rice and lentils are tender, 15 to 18 minutes. Keep covered until ready to serve.

2 Roast the chickpeas & onions

Add chickpeas, onion slices 1 tsp olive oil, ras el hanout, and a pinch of salt to a baking sheet and toss to combine. Roast until the chickpeas are slightly crispy, 15 to 20 minutes. Set aside.

3 Make the garlicky cherry tomatoes

Heat the skillet with reserved oil over medium heat. Add sliced garlic and cook until golden brown, 2 to 3 minutes. Add tomatoes, Aleppo pepper, and a pinch of salt, and cook until fragrant, 1 to 2 minutes. Add 2 tbsp water and cover the skillet. Cook until the tomatoes are soft and have released their juices, 3 to 5 minutes. Combine with Chickpeas and onions.

4 Make the lemon yogurt sauce

Add yogurt, lemon zest, half the lemon juice, and a pinch of salt and pepper to a small bowl and whisk.

5 Serve & Enjoy

Fluff the rice mixture with a fork and divide between bowls. Top with the tomatoes and arugula. Drizzle with the lemon yogurt.

#the introverte #vegan recipes #meatless monday

[theintroverte]

Roasted Pepper Pilaf

Time: 30 minutes

Difficulty: Medium

INGREDIENTS

1 shallot, peeled and diced

1½ tsp ras el hanout

¾ cup basmati brown rice

¼ cup sliced almonds

½ cup French green lentils, rinsed and sorted

8 mini sweet peppers

½ oz fresh parsley, leaves and stems roughly chopped

¼ oz fresh mint, leaves picked and roughly chopped

¼ oz fresh cilantro, leaves and stems roughly chopped

1 lemon, zested and juiced

1 garlic clove, peeled

2 tbsp dried currants

2 oz Dairy-Free Cashewmilk Yogurt

3 tbsp + 1 tsp olive oil

Salt*

Tools: Baking sheet, Small saucepan, Medium saucepan

INSTRUCTIONS

1 Cook the brown rice

Preheat the oven to 450°F. Heat 2 tsp olive oil in a medium saucepan over medium heat. Add shallot and cook until translucent, 5 to 6 minutes. Add ras el hanout and a pinch of salt and cook until fragrant, 1 to 2 minutes. Add brown basmati rice, 1½ cups water, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 30 to 35 minutes.

2 Toast the almonds and cook the French lentils

Add almonds to a small saucepan over medium heat. Toast, tossing frequently, until lightly browned and fragrant, 2 to 3 minutes. Transfer toasted almonds to a medium bowl. Return the saucepan to the stove and add lentils, 2 cups water, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 18 to 20 minutes. Drain any remaining water.

3 Roast the peppers

Add mini sweet peppers, 2 tsp olive oil, and a pinch of salt to a baking sheet, and toss. Roast until peppers are soft and the skin starts to blister, 8 to 10 minutes.

4 Make the salsa

Add parsley, mint, cilantro, lemon zest, lemon juice, and garlic to the bowl with the almonds. Add 2 tbsp olive oil and a pinch of salt and stir the toasted almond salsa.

5 Serve & Enjoy

Fluff the cooked rice with a fork, add currants, and stir. Divide the rice and French lentils between bowls. Top with roasted sweet peppers and toasted almond salsa. Dollop with yogurt.

#the introverte #vegan recipes #meatless monday

[theintroverte]

Spicy Asparagus Peanut Noodles

Time: 20 minutes

Difficulty: Easy

INGREDIENTS

1 oz fresh ginger, minced (divided)

3 garlic cloves, minced (divided)

4 tbsp peanut butter

2 tbsp tamari

2 tbsp rice vinegar

Red chile flakes

6 oz rice noodles

¼ cup peanuts

6 oz asparagus, trimmed and cut into 2-inch pieces

6 oz collard greens, destemmed and leaves thinly sliced

1 oz dates, pitted & roughly chopped

1 tbsp vegetable oil

Tools: Large skillet, Large pot

INSTRUCTIONS

1  Mix the peanut sauce

Bring a large pot of salted water to a boil for the rice noodles. Add just half the ginger, just half the garlic, peanut butter, tamari, rice vinegar, just ¼ tsp red chile flakes, and ⅓ cup warm water to a medium bowl. Whisk the peanut sauce.

2  Cook the rice noodles and peanuts

Once the water in the large pot is boiling, add rice noodles and cook for 10 to 11 minutes. Drain noodles and rinse under cool water to stop the cooking process. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium heat. Add peanuts and cook until toasted, 1 to 2 minutes. Remove toasted peanuts with a slotted spoon and transfer to a bowl, leaving the oil in the skillet. 

3  Cook the vegetables

Return the large nonstick skillet with leftover oil to medium-high heat and add asparagus and collard greens. Cook until vegetables are bright green and crisp-tender, 2 to 3 minutes. Add remaining ginger and remaining garlic, and dates. Cook until garlic and ginger are softened, another 2 to 3 minutes. Add a pinch of salt, and transfer gingered asparagus and collard greens to a plate. 

4  Combine the noodles and sauce

Return the skillet to medium-high heat and add rice noodles and peanut sauce. Reduce heat to low and simmer until the noodles are coated and the sauce has thickened, 1 to 2 minutes. Taste, and add salt and additional red chili as necessary.

5  Serve & Enjoy

#the introverte #vegan recipes

[theintroverte]

Curried Spinach and Rice

Time: 35 Mins

Difficulty: Easy

• 8 oz baby spinach

• 1/3 cup garbanzo bean flour

• 1⁄4 cup Dairy-free Cashewmilk Yogurt

• 4 garlic cloves, peeled and minced

• 1 oz fresh ginger, peeled and minced

• 2 tsp curry powder

• 6 oz coconut milk

• 1 Not-Chick’nTM Bouillon Cube

• 1 jalapeño, deseeded and chopped

• 1/2 cup brown rice

Directions

Step 1: Add brown rice to saucepan with 1 cup water. Bring to boil, cover, reduce to low. Cook 18 minutes.

Step 2: Saucepan to medium heat with 2 tsp vegetable oil, add spinach, garlic, and ginger - cook 2 minutes. Add curry powder, garbanzo bean flour, yogurt, coconut milk, and 3⁄4 cup water, and bring sauce to a simmer. Cook until slightly thickened, 3 to 5 minutes. Once curry sauce has thickened, reduce heat to low.

#the introverte #vegan recipes #vegan curry

[theintroverte]

Summer Tacos

Time: 25 minutes

Difficulty: Easy

1⁄2 cup Spanish rice

• 1⁄4 cup cashews chopped

• 2 garlic cloves, peeled

• 1 lime, juiced

• 1 jalapeño, deseeded and chopped

• 8 oz portobello mushrooms, chopped

1 tbsp soy sauce

1 tbsp liquid smoke

6 corn tortillas

1 radish, sliced into matchsticks

1 scallion

Directions

Step 1: Cook the Spanish rice — Add Spanish rice and 1 cup water to a small saucepan.Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 13 to 15 minutes.

Step 2: Make the fiesta slaw — Add cashews, garlic, lime juice, jalapeño, radish, scallion, red cabbage, and a pinch of salt and pepper

Step 3: Mushrooms — Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat.

Add portobello mushrooms and cook, undisturbed, until they begin to brown, 3 to 5 minutes. Add tamari and 1 tsp liquid smoke. Toss and cook for another 2 to 3 minutes.

Step 4: Serve — Warm tortillas in the oven , 3 to 4 minutes.

Top warm tortillas with rice (or serve on the side) mushrooms, and fiesta slaw.

#the introverte #vegan recipes #vegan tacos

[theintroverte]

Spicy Peanut Noodles

Cook Time: 30 minutes

Difficulty: Easy

Servings: 2

1 oz fresh ginger

2 slices of garlic clove

1 tbsp sesame oil

1 tbsp soy sauce

1 tbsp rice vinegar

2 tbsp peanut butter

2 tbsp sriracha

5 oz fresh ramen noodles

1 carrot

4 oz snow peas

1/4 cup peanuts

1⁄4 cup crispy onions

(I had some leftover broccoli from lunch & added to this dish as well. Not required but I liked it better than the snow peas!)

Directions

Step 1: Make the sesame ginger sauce — Bring a medium saucepan of salted water to a boil for the noodles. Add just 2 tsp ginger, sesame oil, soy sauce, rice vinegar, peanut butter, just 1 tbsp sriracha , and 2 tbsp hot water to a medium bowl. Whisk the until combined.

Step 2: Cook the ramen — Once the water is boiling, add fresh ramen noodles and cook until al dente, 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

Step 3: Make stir-fry — Heat 1 tsp vegetable oil in a large nonstick skillet over medium-high heat. Add carrot and snow peas and cook until peas are bright green l2 to 3 minutes. Add cooked ramen noodles, sesame ginger sauce, and a pinch of salt to the skillet and toss until well coated, another 2 to 3 minutes.

Step 4: Serve — Top with radish, crispy onions, and peanuts.

#the introverte #vegan recipes

[theintroverte]

Pesto Gnocchi

INGREDIENTS

1 zucchini, trimmed and peeled into ribbons

1 tsp red pepper flakes

6 oz green beans, cut in half

10 oz fresh gnocchi

¼ cup basil pesto

1 tbsp + 2 tsp olive oil*

Tools: Large nonstick skillet, Large pot

INSTRUCTIONS

1 Prepare the zucchini

Bring a large pot of salted water to a boil for the gnocchi. Add zucchini, lemon juice, red pepper flakes, and a pinch of salt to a medium bowl. Toss to combine.

2 Char the green beans

Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add green beans and cook until browned in places, 3 to 4 minutes. Add ¼ cup water, reduce heat to low, and cook green beans until tender, another 2 to 3 minutes. Sprinkle charred green beans with salt and pepper, and transfer to a bowl. TIP: We will use this skillet again in a later step.

3 Cook the gnocchi

Add gnocchi to the large pot of boiling water and cook until they float to the surface, 3 to 5 minutes. Drain the gnocchi, and shake to remove any excess water.

4 Finish the gnocchi

Return the large nonstick skillet to medium heat with 1 tbsp olive oil. Add cooked gnocchi and sauté, undisturbed, until browned in places, 2 to 4 minutes. Return charred green beans to the skillet, add the basil pesto, and toss to combine. Sprinkle with salt and pepper.

5 Serve

Divide the gnocchi al pesto with charred green beans between bowls. Serve with lemon zucchini and lemon wedges.

#the introverte

[theintroverte]

Sriracha Almond Noodles

Prep Time - 30 minutes

Difficulty - Medium

INGREDIENTS

¼ cup + 2 tbsp peanuts

1 garlic clove, peeled

2 tbsp almond butter

2 tbsp tamari

1 tsp sugar

1 tbsp Sriracha

10 oz rice noodles

6 oz baby bok choy, chopped

1 red bell pepper, trimmed and de-seeded

2 scallions, trimmed and thinly sliced

Tools: Blender, Large nonstick skillet, Large pot

INSTRUCTIONS

1 Make the almond butter sauce

Bring a large pot of salted water to a boil for the noodles. Place a large nonstick skillet over medium-low heat and add all the peanuts. Toast until fragrant, 3 to 4 minutes, and transfer to a bowl. In a blender, combine the garlic, lime juice, almond butter, tamari, turbinado sugar, chile garlic sauce, ½ cup water, and a pinch of salt. Blend the spicy almond butter sauce on high until smooth. Add just ¼ cup toasted peanuts and pulse to combine.

2 Cook the noodles

Once the water is boiling, add ramen noodles and gently stir. Cook until al dente, 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

3 Sauté the vegetables

Return the large nonstick skillet to medium-high heat with 2 tsp vegetable oil. Add baby bok choy, red bell pepper, and a pinch of salt, and cook until crisp-tender, 2 to 3 minutes. Reduce heat to low, add spicy almond butter sauce, and cook for 1 minute.

4 Serve

Add ramen noodles and just half the scallion to the skillet with the vegetables, and stir. Taste, and add salt as necessary. Divide the spicy almond butter noodles between bowls and top with remaining scallion and remaining toasted peanuts.

#the introverte

[theintroverte]

Dal Curry

Prep Time - 45 Minutes

Difficulty - Easy

INGREDIENTS

¾ cup farro

1 shallot, peeled and minced

2 garlic cloves, peeled and minced

1 tsp brown mustard seeds

1 tbsp curry powder

¾ cup green lentils, rinsed

6 oz coconut milk

1 tsp sugar

4 oz curly kale, destemmed and leaves thinly sliced

1 lemon, juiced

¼ cup mango chutney

Ingredients are listed for 2 servings.

Tools: Medium saucepan with lid, Small saucepan with lid

INSTRUCTIONS

1 Cook the farro

Add farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, 18 to 20 minutes. Drain and return grains to the saucepan, off heat. Cover to keep warm.

2 Cook the aromatics

Heat 2 tsp vegetable oil in a medium saucepan over medium-high heat. Add shallot, garlic, mustard seeds, and a pinch of salt and pepper. Cook until garlic is fragrant and begins to brown, 2 to 4 minutes. Add curry powder and stir to combine.

3 Simmer the dal

Add lentils and 1¼ cups water to the saucepan with the aromatics. Bring to a boil, cover, and reduce heat to low. Add just ⅔ cup coconut milk and turbinado sugar and simmer until lentils are tender, 22 to 25 minutes. Add kale and ¼ tsp salt and cook until kale is wilted 3 to 4 minutes. Remove from heat, add lemon juice, and stir the dal.

4 Serve

Divide farro between bowls. Ladle green dal on top, and top with chutney.

#the introverte #vegan recipes