Mexican Street Corn and Brussels Sprouts

Kernels from 3 ears of corn

1 pound Brussels sprouts, trimmed and halved
1 sweet onion, diced
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste

Crema:
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon garlic powder
Pinch of salt

Optional toppings:
1-2 avocados, diced
1/4 cup cotija cheese, crumbled
1 tablespoon fresh cilantro, chopped
Lime wedges

Heat the oven to 400 F. Toss the corn, Brussels sprouts, and onion with the olive oil, paprika, chili powder, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 30 minutes or until golden and crispy. Stir halfway through for even roasting.

Whisk together the crema ingredients in a small bowl. Adjust seasoning as needed. 

Drizzle the crema generously over the roasted vegetables. Sprinkle with toppings as desired.

Serves 2-4.

From RecipeYumm blog with a few changes

Crispy Rice Salad with Cucumbers and Herbs

The Very Excellent Dressing:
A 1/2-inch knob of fresh ginger
1 clove garlic
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/4 cup + 2 tablespoons avocado oil or another neutral oil
1/4 cup lime juice (from 3-4 small limes)
2 tablespoons brown sugar
2 teaspoons chili crisp
 
Crispy Rice Salad:
2 cups cooked jasmine rice
2 tablespoons avocado oil
2 teaspoons red curry paste
2 teaspoons cornstarch (optional)
Half an English cucumber, thinly sliced (about 1 cup)
1 shallot, thinly sliced or minced (about 1/4 cup)
1 bunch cilantro, roughly chopped (about 1/2 cup)
1 bunch mint, roughly chopped or torn (about 1/4 cup)
1/2 cup chopped peanuts
Chili crisp to taste
 
For the dressing:
Blitz everything in a blender or food processor.
 
For the crispy rice:
Toss the rice in a bowl with the oil and curry paste. If it’s not sticking together when you squeeze it, add the cornstarch and get your hands wet to mix it again. Squeeze it into loose, squishy chunks and transfer to the air fryer in a single layer. Air fry at 400 F for 7-9 minutes, until golden and crisped.
 
Break the crispy rice apart into little chunks. Toss with about half of the dressing and however many veggies you want. Garnish with some peanuts and chili crisp.
 
Serves 2.
 
From Pinch of Yum blog

Cauliflower, Brussel Sprout, and Coconut Dal

1 small cauliflower, broken into small florets
2 tablespoons vegetable oil
1 onion, finely chopped
200 grams Brussels sprouts or red cabbage, sliced
Thumb-sized piece of ginger, peeled and grated
2 garlic cloves, minced
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon black mustard seeds
Small handful of curry leaves
300 grams split red lentils
5 cups vegetable stock
1 lime, juiced
2 tablespoons coconut flakes, toasted
Cilantro leaves and chopped chilies, to serve (optional)
 
Heat the oven to 350 F. Toss the cauliflower, 1 tablespoon of the oil, and some salt and black pepper in a roasting pan. Roast for 25-30 minutes, then set aside.
 
Heat the remaining oil in a large saucepan and add the onion and cabbage. Fry gently over a medium heat for 10 minutes. Add the ginger, garlic, spices, and curry leaves, and fry for 2 minutes. Stir in the lentils and most of the cauliflower. Add the stock, bring to the boil, lower to a simmer, and cook uncovered for 40 minutes. Add the lime juice and season to taste. Ladle into bowls, top with the remaining cauliflower, toasted coconut, and cilantro and chili, if using.

Serves 4. 

From BBC Good Food, with minor changes

Spinach with Toor Dal

200 grams oily toor dal
1/2 teaspoon ground turmeric

1 tablespoon cooking oil
1 onion, finely sliced
2-3 garlic cloves, minced
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
100 grams spinach, fresh or frozen
1/2 tablespoon gram flour
1 teaspoon tamarind pulp mixed with 125 ml (1/2 cup) warm water
5 green chilies, cut into small pieces
10-12 curry leaves
1 tablespoon melted ghee
2 dried whole red chilies

Rinse the dal thoroughly. Soak for an hour or two. Drain the dal. Combine in pressure cooker with 600 ml (2 1/2 cups) water and turmeric. Cover and cook under pressure for 20 to 25 minutes. Remove from heat and let the pressure drop.

Roast the gram flour in a hot dry frying pan for 30-40 seconds until a nutty aroma arises. Set aside.

Heat the cooking oil in a frying pan with a heavy base. When hot, add the sliced onion and brown on low heat. Throw in the minced garlic, mustard seeds, and cumin seeds. As they crackle, add the spinach and stir fry with a sprinkle of the roasted gram flour and a little water.

Pour spinach mixture over the dal and add the tamarind water, chopped chilies, and the curry leaves. Cook for another 3-4 minutes, constantly stirring with a whisk to blend well. Drizzle the melted ghee over, float the dried whole red chilies on top, and take it off the heat. 

From The Dal Cookbook by Krishna Dutta, with minor changes

Everyday Dal from Gujarat

200 grams toor dal 
1 teaspoon ground turmeric
1 teaspoon chili powder
100 grams sweet potato, peeled and cubed
2 tablespoons ground peanuts (or peanut butter)
1 tablespoon ghee
1/2 teaspoon mustard seed
1/2 teaspoon cumin seed
Thumb-sized piece root ginger, grated
Pinch asafoetida (hing)
10-12 dried fenugreek leaves (methi)
1 tablespoon chopped tomato
50 grams jaggery
1 tablespoon lemon juice
Salt, to taste

Rinse the toor dal. Soak for an hour or two. Drain the dal. Combine in pressure cooker with 700 ml (3 cups) water, turmeric, and chili powder. Cover and cook under pressure for 20 to 25 minutes. Remove from heat and let the pressure drop.

Cook the sweet potato cubes until soft. Mash the sweet potato with the ground peanuts/peanut butter and blend with the cooked dal.

Heat the ghee in a small saucepan and fry the mustard and cumin seeds together. As they begin to splutter, add the grated ginger, asafoetida, and dried fenugreek leaves. When aromatic, swirl into the cooked dal. Cook for a couple of minutes. Stir in the tomato, jaggery, lemon juice, and salt to taste. Cook for a minute more. Serve with rice.

From The Dal Cookbook by Krisha Dutta, with minor changes

Curried Red Lentil Soup with Toasted Coconut

2 tablespoons olive oil, plus more as needed
1 medium onion, finely chopped
1 medium carrot, finely chopped
Kosher salt and black pepper
2 garlic cloves, finely chopped
1 tablespoon grated ginger
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 cup red lentils
5 cups vegetable stock or water
¼ cup unsweetened coconut flakes
Cilantro, scallions and lime wedges, for serving (optional)
 
Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften, about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don’t burn. Stir in the curry powder, turmeric and ground coriander and cook for about 30 seconds more until fragrant.
 
Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally, until the flavors have melded and the lentils are soft and cooked through, about 30 minutes. If you prefer your soup looser, add in ½ to 1 cup more water and cook 1 to 2 minutes longer until heated through.
 
While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.
 
Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.

Serves 4.

From The New York Times

Coconut Sweet Potato Lentil Soup

2 tablespoons extra virgin olive oil
1/2 yellow onion, chopped
1 inch fresh ginger, grated
2 cloves garlic, minced
2 sweet potatoes, peeled and cubed
1 tablespoon yellow curry powder
½ teaspoon cayenne pepper, more or less to taste
4 cups low-sodium vegetable broth or water
3/4 cup dried red lentils
Kosher salt
1 14-ounce can coconut milk
2 cups baby spinach or baby kale
 
2 cups cooked basmati rice
1/3 cup fresh cilantro, chopped, plus more for serving
Fresh naan, for serving
 
Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute.
 
Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.
 
Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro.
 
To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with naan on the side.
 
Serves 6.
 
From Half-Baked Harvest blog

Crispy Cauliflower Po Boy Sandwich

3/4 cup panko bread crumbs
1 1/2 tablespoons Creole Seasoning*
Zest of 1 lemon
1 egg, lightly beaten
heaping 2 cups small cauliflower florets, 1-inch pieces
Extra-virgin olive oil, for drizzling
4 soft baguette pieces, lightly toasted
Lettuce, tomatoes & pickles
Chives
Lemon wedges
 
Remoulade:
1/2 cup mayo
1 tablespoon mustard
2 garlic cloves, minced
1/2 teaspoon paprika
1 teaspoon hot sauce
 
Heat the oven to 400°F and line a baking sheet with parchment paper.
 
On a rimmed tray, mix together the panko, seasoning, and lemon zest. Place the egg in a small bowl nearby. Dip each cauliflower floret into the egg, coat with the panko mixture, then place onto the baking sheet Repeat with remaining cauliflower. Drizzle the coated cauliflower with olive oil and bake for 20 minutes or until crispy and golden brown. (Note: Can also be air-fried for about 20 minutes or until crispy.)
 
In a small bowl, mix together the mayo, mustard, garlic, paprika, and hot sauce.
 
Assemble the sandwiches with a generous slather of the remoulade, lettuce, tomato, pickles, and cauliflower. Squeeze lemon over the cauliflower, top with chives, and serve with remaining remoulade sauce on the side.
 
Serves 4.
 
From Love and Lemons blog
 
 
*Creole Seasoning:
2 1/2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried thyme

Roasted Cauliflower with Honey and Halloumi

600 grams cauliflower florets (large florets)
2 tablespoons olive oil
Large pinch of salt
Freshly ground black pepper
2 tablespoons olive oil
1 sweet onion, peeled and thinly sliced
4 garlic cloves, minced
2 tablespoons honey
2 tablespoons red wine vinegar
1 teaspoon red chilli flakes
1 tablespoon za´atar
50 grams halloumi, drained and grated
1/4 cup chopped parsley leaves or spinach
 
Heat oven to 425 F. Line a rimmed baking sheet with baking paper.
 
Add cauliflower florets, oil, salt, and pepper to a large bowl. Toss and mix well to coat the cauliflower with the oil. Spread on the prepared baking sheet and roast for 20 minutes. Increase oven temperature to 450 F and roast for a further 5 minutes. Remove from the oven and into a shallow, rimmed serving bowl.
 
Heat a tablespoon of oil in a small frying pan on medium-low heat. Add onion and garlic. Sauté for 7-8 minutes, tossing constantly, until onion is soft and starting to caramelize. Add honey to the pan. Cook for 3-4 minutes until honey is bubbling and starting to caramelize. Remove pan from heat. Add the remaining tablespoon of oil and red wine vinegar. Mix well.
 
Pour the onion-honey dressing evenly over the cauliflower.
 
Sprinkle with the chilli flakes and za’atar. Top with the grated halloumi and parsley or spinach. Season with a dash of salt and pepper as needed. Serve immediately.
 
Serves 2.
 
From Cook Republic blog

Malagasy Coconut Lentils

2 tablespoons refined coconut oil
1 large yellow onion, finely chopped (about 2 cups)
3 plum tomatoes, peeled and chopped (about 1 cup)
3 garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon grated peeled fresh ginger (from 1 2 1/2-inch piece)
1 teaspoon ground turmeric
1/2 pound dried red lentils (about 1 1/4 cups), rinsed and drained
1 1/2 cups water
1 1/2 cups well-stirred unsweetened coconut milk
2 teaspoons kosher salt, plus more to taste
1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
1 teaspoon black pepper, plus more for garnish
1/4 teaspoon cayenne pepper, plus more to taste (optional)
Chopped fresh flat-leaf parsley, for garnish
Steamed white rice, for serving
 
Heat oil in a large heavy-bottomed saucepan over medium. Add onion; cook, stirring occasionally, until lightly golden, 8 to 10 minutes. Add tomatoes, garlic, ginger, and turmeric; cook, stirring often, until tomatoes break down, 5 to 7 minutes.
 
Add lentils, 1 1/2 cups water, coconut milk, salt, lemon zest and juice, black pepper, and cayenne pepper, if using, to pan; bring to a simmer over medium, stirring occasionally. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 20 to 30 minutes. Season to taste with additional salt and cayenne pepper, if desired. Garnish with parsley and additional black pepper. Serve with steamed rice.
 
Serves 4.
 
From Food & Wine magazine, May 2024

Caribbean Rice and Beans (or Peas)

300 grams basmati rice
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon chopped thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon honey

2 14- or 19-ounce cans of red kidney beans, rinsed and drained
1 14-ounce can of coconut milk
1 cup water
Chopped cilantro, to garnish

Mango and Ginger Salsa

Rince the rice until the water runs clear, and then place it in a large saucepan with a tight-fitting lid.  Add the onion, garlic, thyme, salt, pepper, honey, kidney beans, coconut milk, and water. Cover with the lid and bring to a boil, then reduce the heat to low and gently cook until the rice is tender, adding more water if necessary. Serve garnished with chopped cilantro and Mango and Ginger Salsa.

Serves 4-6.

From World Food Cafe Vegetarian Bible by Chris and Carolyn Caldicott

Thai Peanut Coconut Cauliflower Chickpea Curry

For the curry:
1/2 tablespoon coconut oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 large carrot, thinly sliced
1 small head cauliflower, broken into florets (3-4 cups)
1 bunch green onions, diced
1 15-ounce can coconut milk
1/3 cup water or vegetarian broth
2 tablespoons red curry paste
2 tablespoons natural creamy peanut butter (or cashew butter)
1/2 tablespoon soy sauce
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 red bell pepper, julienned
1 15-ounce can chickpeas, rinsed and drained
1/2 cup frozen peas
 
To garnish:
Fresh cilantro
Sliced green onion
Chopped peanuts or cashews
 
Place a large deep 10-inch skillet or a large pot over medium high heat. Add coconut oil, garlic, and ginger and cook for 30 seconds. Then add carrot, cauliflower, and green onions, and sauté for 3-5 minutes until cauliflower begins to turn a slight golden brown and green onions soften.
 
Add coconut milk, water/broth, curry paste, peanut butter, soy sauce, turmeric, cayenne pepper, and salt, and stir well to combine. Stir in bell pepper and chickpeas; simmer over medium-low heat for 10 minutes. Taste and adjust seasonings as necessary.
 
Before serving, stir in frozen peas and simmer an additional minute. Garnish with cilantro, green onion, and chopped peanuts/cashews.
 
Serves 4.
 
From Ambitious Kitchen blog

Harissa-Spiked Lentil Soup with Crispy Kale and Toasted Coconut Flakes

3 tablespoons extra virgin olive oil
200 grams red split lentils
1 medium white onion, finely chopped
2 cloves garlic, minced
1 medium carrot, peeled and diced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander 
1 tablespoon tomato puree
4 cups vegetable stock
2 tablespoons freshly squeezed lemon juice
1 tablespoon harissa 

Crispy Roasted Kale
Toasted Coconut Flakes

Heat the olive oil in a soup pot over medium heat. Sauté the onion and a pinch of salt gently in the oil for 8 minutes. Add the minced garlic and diced carrot and cook for 3 minutes more. Add the spices and cook for 2 minutes more.

Add the tomato paste and cook until a darker shade of brown, about 3 minutes. Add the red lentils and vegetable stock, stir well, then cover the pot but not completely. Simmer for 15-20 minutes, until the lentils are soft. Add the lemon juice and harissa, stir, and season with salt to taste. Scoop out a few ladlefuls and blend until smooth, then return the puree to the rest of the soup. 

Serve with crispy roasted kale, toasted coconut flakes, and additional harissa if desired. Can also serve with yogurt and sourdough bread.

Crispy Roasted Kale:
Dress kale leaves in olive oil and salt, and roast at 350 F for 10-15 minutes or until crispy.

Toasted Coconut Flakes:
Toast coconut flakes in a dry pan until lightly browned, stirring frequently.

Serves 2.

From Soph's Plant Kitchen on Instagram

Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze

For roasted brussels sprouts:
1 1/2 pounds Brussels sprouts
1 1/2 tablespoons extra-virgin olive oil
Fine grain sea salt
 
For baked tofu:
1 block (15 ounces) organic extra-firm tofu
1 tablespoon extra-virgin olive oil
1 tablespoon reduced-sodium tamari or soy sauce
1 tablespoon arrowroot starch
 
For spicy honey-sesame glaze:
¼ cup reduced-sodium tamari
3 tablespoons honey or maple syrup
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)
 
Cooked basmati rice
 
For garnish:
2 tablespoons sesame seeds (I used black sesame seeds but regular white are fine as well)
Big handful fresh cilantro leaves, torn by hand
 
Position your oven racks in the lower third and upper third of the oven.  Heat oven to 400 F.  Line two large, rimmed baking sheets with parchment paper for easy cleanup (and to prevent the tofu from sticking).
 
Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.  Line a cutting board with a tea towel or paper towels, then arrange the tofu in an even layer on top.  Fold the towel(s) over the cubed tofu, then place something heavy on top to help the tofu drain. Let the tofu rest for at least 10 minutes while you prep the Brussels sprouts.
 
Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in halves lengthwise. Toss the sprouts with a light, even layer of olive oil. On a large baking sheet, arrange the sprouts in an even layer, flat sides down, and sprinkle with sea salt.
 
Transfer the pressed tofu to one of your prepared baking sheets and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the arrowroot starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining. Arrange the tofu in an even layer across the pan.
 
To bake the sprouts and tofu: Transfer the pan of Brussels sprouts to the lower oven rack, and the pan of tofu to the top rack.  Bake for 25 to 30 minutes, tossing the contents of each pan halfway through cooking, until the sprouts and tofu are deeply golden on the edges.
 
To make the glaze: In a small saucepan, whisk together the glaze ingredients (start with 1 teaspoon chili garlic sauce or sriracha and add more to taste). Bring the glaze to a gentle boil over medium heat, stirring often and reducing heat as necessary. Simmer until the glaze is reduced by about half (about 5 to 10 minutes; it’s about done when it starts bubbling up substantially). Remove the glaze from the heat and set aside.
 
To assemble: Divide the rice onto four plates. Top each plate with Brussels sprouts and tofu and drizzle with glaze. Finish each plate with a very generous sprinkling of sesame seeds and a small handful of chopped cilantro.
 
Serves 4.
 
From Cookie and Kate blog (glazed brussels sprouts adapted from Greens and Chocolate blog, tofu adapted from The Kitchn blog)
 
NOTES:  Definitely use reduced-sodium tamari or soy sauce. Otherwise, this dish will taste too salty.
 
Can substitute maple syrup for the honey.
 
This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten-free.

Cauliflower-Topped Puy Lentil Pie

Olive oil
2 tablespoons mustard seeds
About 20 fresh curry leaves
2 carrots, peeled and finely chopped
1 onion, finely chopped
1 tablespoon cumin seeds, bashed

1 tablespoon coriander seeds, bashed
2 cloves garlic, peeled and finely chopped
A thumb-sized piece of ginger, peeled and finely chopped
400 grams Puy lentils
400 grams chopped tomatoes, canned or fresh
2 cups vegetable broth, or water plus a vegetable bouillon cube
2 pitted dates or prunes, finely chopped

1 red chile, seeded and chopped

Zest and juice of 1 organic, unwaxed lemon

2 medium heads cauliflower (about 2 1/4 pounds/1 kilogram with leaves removed)
Sea salt
1 tablespoon olive oil

Heat oven to 425 F.

Put a glug of oil into a large, heavy pan.  When it is hot, add the mustard seeds and the curry leaves, and cook until the seeds pop.  Take the pan off the heat, reserve half the seeds and leaves, then put the pan with the remaining mixture back on the heat.

Add the carrots and onion to the pan and cook for another 10 to 15 minutes, or until soft and nicely browned.  Add the cumin, coriander, garlic, and ginger, and cook for another 3 to 4 minutes, to toast the spices and allow the garlic and ginger to release their oils.  Take care that the garlic doesn't burn.

Add the lentils, tomatoes, and stock or water and bouillon cube to the pan.  Add the chopped dates or prunes, the chile, and the zest of half the lemon.  Season with salt and simmer over medium heat for 15 to 20 minutes, or until thick, rich, and flavorful.

Meanwhile, make the cauliflower mash.  Break the cauliflower into florets, slice the stalk, and put into a lidded pan with about 3/4 inch of boiling water.  Put over high heat and steam until tender.  Drain, put back in the pan, and heat for a minute to dry out the cauliflower.

Allow cauliflower to cool a little, then blitz in the food processor with a big pinch of salt and the oil.  When you have a silky-smooth mash, fold in the reserved mustard seeds and curry leaves.

Once the lentils are ready, add the lemon juice and mix well.  Spoon into an ovenproof dish, top with the cauliflower mash, and bake for 20 minutes or until golden and bubbling.

Serves 4.

From The Modern Cook's Year by Anna Jones

Red Lentil and Cauliflower Soup

1 1/2 cups red lentils or masoor dal
2 tablespoons of ghee, or vegetable oil or butter (or a combination)
1 large yellow onion, chopped
Salt
3 cloves of garlic, minced
1/2 inch slice of ginger root, minced, or more to taste
1 tablespoon curry powder
1 teaspoon freshly toasted and ground cumin
1 teaspoon ground coriander
3 cups chicken stock
2 bay leaves
3 medium carrots, peeled or scrubbed, and cut into ½ inch slices
1 head of cauliflower, trimmed and broken into bite-sized florets
2 tablespoons coarsely chopped cilantro
Juice of a lime
Freshly ground pepper, to taste
 
Consider stirring in:
Mint and/or cilantro chutney
Cucumber raita (or crème fraiche, sour cream, Greek yogurt, almond or cashew milk)
 
Rinse the red lentils several times in cold water. In a large bowl, cover them by at least two inches of boiling water. Allow them to sit while you do the next two steps.
 
Heat your soup pot.  Add the ghee or oil or butter, wait a few seconds, and then add the onion with a pinch of salt. Cook for a few minutes over medium heat, stirring frequently to prevent the onion from browning too much or burning.
 
When the onion is translucent, add the ginger and garlic and the ground spices to the cooked onion. Stir frequently as you cook over medium heat, for about 1 1/2 minutes.
 
Pour the lentils and soaking water into the soup pot, then add the stock and the bay leaves. Bring to a boil, then turn the heat down so that the soup simmers. Add the carrots and continue to cook, stirring occasionally and taking care not to let the lentils stick to the bottom of the pot. Add more water if the soup gets too thick.
 
After about ten minutes, give the soup a good, thorough stir, and add the cauliflower pieces. If you want to add some sliced cabbage or some roasted winter squash, this is the time to do it. Add more water if the soup seems to be drying out. Turn the heat to low, give the soup another good stir (but gently, please), then cover the pot, and cook for at least 20 minutes, stirring every five minutes or so.
Check for salt and correct if necessary, taking into account that the chutney and raita, if you plan to use them, may also have salt in them.
 
Turn off the heat and let the soup sit, covered, until ready to serve. (Refrigerate it though if you won’t be serving for several hours or more.)
 
Stir in the lime juice and chopped cilantro. Serve with freshly ground pepper and cucumber raita.
 
Serves 4.
 
From Food52
 
Note:  In the summer, you can add chunks of summer squash and fresh peas right at the end, and in the autumn and winter, can stir in a cup or two of thinly sliced cabbage, or of leftover roasted butternut squash or pumpkin. This can easily be adapted for vegans by substituting oil for the ghee, using vegetable stock, and stirring in some almond milk and an extra squeeze of lime at the end, instead of a yogurt-based raita.

Green Coconut Curry with Zucchini Noodles and Tofu

1 cup coconut milk
3 tablespoons green curry paste
1 small yellow onion, chopped
1 red bell pepper, chopped
4 ounces green beans, halved crosswise (about 1 cup)
4 ounces snap peas (about 1¼ cups), trimmed
1/2 teaspoon kosher salt
3/4 cup vegetable stock
8 ounces extra-firm tofu, cut into ½-inch cubes
12 ounces (4 cups) spiralized zucchini
2 tablespoons tamari
1 teaspoon honey
Thinly sliced basil leaves and lime wedges, to serve
 
Place coconut milk and 3/4 cup water in a large saucepan set over medium heat. Add curry paste and whisk to combine. Bring to a simmer; add onion, pepper, green beans, snap peas, and salt; toss to coat. Add the stock and bring to a boil; reduce heat and simmer until vegetables are tender but still retain some bite, 5 to 6 minutes. Add tofu and zucchini noodles and cook until crisp tender, 2 to 3 minutes more. Stir in tamari and honey.
 
Serve topped with fresh basil and lime wedges.
 
Serves 2-4.
 
From Real Simple
 
Note: Can substitute other vegetables – mushrooms, broccoli, etc.

Chipotle, Sweet Potato, and Black Bean Burgers

1 medium or large sweet potato, or 2 small, peeled and cubed

1 can black beans, rinsed and drained well
12 ounces (340 grams) extra-firm tofu, drained, pressed, and crumbled

1/4 cup (32 grams) ground raw cashews

2 tablespoons chipotle puree, or to taste

1/4 cup (55 grams) firmly packed brown sugar
1/2 teaspoon sea salt
Pinch of nutmeg
Pinch of cinnamon
1/2 to 1 cup (60 to 120 grams) white whole wheat flour

Heat the oven to 375 F.

Bake the sweet potato cubes for about 30 minutes or until tender.  Remove from oven and mash.  Measure 1 cup or about 200 grams of the mashed sweet potatoes.  

In a mixing bowl, place the sweet potatoes, beans, tofu, cashews, chipotle puree, brown sugar, salt, nutmeg, and cinnamon, and mush together really well with your hands.  After everything is incorporated, add the flour a little bit at a time.  Depending on the moisture content of your potato and tofu, you'll need a little or a lot. 

Line a baking sheet with parchment.  Form the mixture into 8 patties and place on the prepared sheet.  

Bake for 20 minutes, uncovered, then flip and bake for 20 minutes longer, until firm and just beginning to brown.

Makes 8 burgers.

From The Best Veggie Burgers on the Planet by Joni Marie Newman, with changes

Zucchini Lasagna Bolognese

4 to 5 medium-sized zucchini squash
Kosher salt
1 tablespoon olive oil
1 small sweet onion, diced
12 ounces cremini mushrooms, chopped
4 garlic cloves, minced
1 pound ground turkey (or substitute veggie crumbles)
1 tablespoon tomato paste
1 teaspoon dried basil, divided
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 26-ounce box or can finely chopped tomatoes

3 tablespoons heavy cream
3/4 cup finely grated Parmesan cheese, divided
16 ounces ricotta cheese (or substitute crumbled paneer mixed with a little cream)
1 large egg
1/2 teaspoon dried basil
16 ounces freshly grated mozzarella or provolone cheese
8 ounces fresh mozzarella, sliced
Parmesan cheese, for sprinkling
Fresh basil, for topping

Spicy Basil Breadcrumbs:
1 tablespoon butter
½ cup seasoned panko breadcrumbs
½ teaspoon dried basil
¼ teaspoon crushed red pepper flakes
 
Cut the zucchini into thin slices, about ⅛ inch, using a knife or, if you’d like thinner slices, a mandolin or vegetable peeler.  You are going to need 4 layers of slices; with a 9x13 inch dish, this is approximately 7 slices across for each layer, or roughly 28 to 32 slices total.

Place the zucchini in a single layer on paper towels or kitchen towels.  Sprinkle it all over with salt.  Let it sit for at least 30 minutes, but even up to 60 minutes.  This will remove the water so the lasagna isn’t watery.  While the zucchini sweats, make the bolognese.

Heat the oven to 400 degrees F.

Heat the olive oil in a large skillet or pot over medium-low heat.  Stir in the onions, mushrooms, and garlic with a pinch big of salt and pepper.  Cook until softened, stirring often, about 5 to 6 minutes.  Add in the ground turkey.  Cook until browned, stirring and breaking apart the meat, about 5 to 6 minutes.  Once browned, stir in the tomato paste, 1/2 teaspoon basil, oregano, and pepper flakes.

Add in the finely chopped tomatoes. Stir in the cream and 1/4 cup Parmesan cheese.  Let this sit over low heat, stirring occasionally, while you make the ricotta mixture.

In a bowl, stir together the ricotta cheese, egg, remaining 1/2 cup Parmesan cheese, and 1/2 teaspoon basil until combined.

Now it’s time to make the lasagna!  Press towels over the zucchini very well to remove all the liquid.  Place a few spoonfuls of the bolognese sauce in the bottom of a 9x13 inch baking dish.  Layer one row of zucchini slices in a single layer.

Spoon some of the bolognese all over the zucchini slices.  Spread a third of the ricotta mixture over the meat.  Sprinkle on a few handfuls of the grated mozzarella cheese.  

Add another layer of the zucchini slices and repeat what you just did; add the bolognese sauce, a third of the ricotta mixture, then a sprinkle of cheese. 

Add another layer of zucchini slices.  Add more bolognese sauce, the remaining ricotta mixture, and a sprinkle of cheese. 

Top with the final layer of zucchini slices.  For the final layer, add the remaining bolognese sauce.  Top with the fresh mozzarella slices.  Bake the lasagna for 35 to 40 minutes.

Once finished, let it set up for another 30 to 45 minutes; it will cut much more nicely if it sits and settles.  This will NOT slice into perfect layered slices, but if you let it sit before slicing, it will slice nicely and shouldn’t be a watery mess!

Before slicing, top with the basil breadcrumbs, extra grated Parmesan cheese and fresh basil. 

To make spicy basil breadcrumbs:
While the lasagna is baking, make the breadcrumbs.  Heat the butter in a skillet over medium heat.  Once melted, stir in the breadcrumbs, basil, and pepper flakes.  Cook for 1 to 2 minutes, tossing, until browned and crispy.  Sprinkle on the lasagna when it comes out of the oven.

Note: Ingredients can also be halved and lasagna made in a 9x9 inch dish.

Serves 8.  

From How Sweet Eats blog, with minor changes

Potato, Parmesan, and Caramelized Onion Galette

For the dough:
1 stick cold unsalted butter
1 1/3 cups flour
1/4 teaspoon salt
1 pinch sugar
1/4 cup grated Parmesan
1/3 cup ice water (only add as much as needed)
 
For the caramelized onions:
2 tablespoons olive oil
1 white onion, thinly sliced
1/4 teaspoon sugar
1 pinch salt, or to taste
3 cloves garlic, minced
1/3 cup dry white wine
1 tablespoon chopped sage
 
For the filling:
Caramelized onions (above)
1 pound Yukon Gold potatoes, sliced thin
1 teaspoon salt, and pepper to taste
1 1/4 cups grated Parmesan or Asiago
5 sprigs thyme, leaves removed from stems
3 tablespoons butter, melted
Zest from one small lemon
1 egg, beaten
 
Make the dough:
(Can be made ahead and refrigerated for a day or two.)

Grate the butter into a small bowl and place in the freezer for about 8 to 10 minutes. In a large bowl, mix flour, salt, sugar, and cheese. When the butter is nice and cold, incorporate it into the flour mixture using a pastry cutter, your fingers, or a food processor. When the mixture begins to clump together, slowly add water, only adding as much as needed to form a ball – start with 1/4 cup and increase as you mix. You don’t want a wet dough. On a floured surface, shape ball into a disc and wrap tightly with plastic wrap. Refrigerate for an hour before using.
 
Caramelize the onions:
Heat olive oil in a medium saucepan over medium heat. Add onions and stir frequently so they brown but not burn – adjust the heat as necessary. After about 20 minutes, add sugar and season with a bit of salt. Continue cooking and stirring until onions are a deep golden brown. This can take about 45 minutes or longer. Don’t wander away and leave them unattended, as they can stick and burn. When the onions have acquired a nice deep golden tan, add in the garlic and cook, stirring, for a few more minutes.  Then add wine and sage and cook for about 2 to 3 minutes, until the liquid has evaporated. Set onions aside to cool before assembling the galette.
 
Assemble the galette:
Heat oven to 400°F.
 
Lay out a large sheet of parchment paper on your work surface. Remove dough from refrigerator and, with a lightly floured rolling pin, roll out dough into a somewhat round shape, about 1/8 inch thick. Place about half of the onions in the center of the dough, followed by half of the potato slices. Leave about a 1 1/2- to 2-inch border. Lightly season with salt and pepper and top with half of the cheese and thyme. Drizzle with half of the butter. Follow with the rest of the potatoes, more salt and pepper, the remaining onions, cheese and thyme, and lemon zest. Fold the edges of the dough over, brush with egg wash, and bake for about 45 to 50 minutes, until golden brown. Let cool for about 5 to 10 minutes before serving.

From Epicurious