7 – 8 ounces extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons fine-grain natural cane sugar or brown sugar
1/4 cup cilantro, chopped
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons

1. Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar.Cook for another couple of minutes. Remove from heat and stir in cilantro.Scrape the tofu out onto a plate and set aside while you cook the brussels
   sprouts.
2. In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.

Serves 2 – 3 as a main, 4 as a side

1/2 cup cheese, Parmesan or Gruyère would work well

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Toss in the potatoes with a pinch of salt. Cover and cook until they are a bit tender and starting to brown, about 5 minutes. Go ahead and give a few stirs during that time. Add the garlic and onions. Cook for a few minutes. Pour in the stock and beans. Bring to a simmer. Stir in the cabbage, cooking for a few more minutes.

Here is where you adjust the seasoning. Add more salt if needed, a crack of pepper, whatever tastes right for you.  Take off the heat and ladle into bowls. Drizzle with some good quality olive oil and a generous sprinkling of cheese.

Parmesan cheese, grated (optional)

Heat olive oil in  a large, thick-bottomed soup pot over medium high heat. Add vegetables with a few pinches of salt. Sauté about 10 minutes or until the onions and celery soften. Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through. Stir in the rice a few minutes, just enough to reheat.

Remove soup from heat and ladle into bowls. Top each with a generous dusting of cheese.

7-8 ounces extra-firm tofu, cut into 1″ segments
a couple of pinches of sea salt
a couple of splashes of olive oil   
2 cloves of garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons brown sugar
1/4 cup cilantro
1/2 lb brussel sprouts, cut inot 1/8″ wide ribbons
  
Saute tofu strips in a bit olive oil until lightly golden, about 4 mintues. Throw in a pinch of  salt. Add the garlic and pecans. Cook about a minute, then add the sugar. Cook for a couplemore minutes. Remove from heat and stir in cilantro. Scrape the tofu onto a plate while you cook the brussel sprouts.

In the same pan (w/o washing) add some olive oil and another pinch of salt.  Dial the heat up to med-high.  When the pan is hot, stir in the shredded brussel sprouts.  Cook for 2-3 minutes, stirring a couple of times.  Plate and top with tofu.

by Edward Espe Brown.  This version is a bit less cheesy, fruity and rich.  It’s a great way to highlight this unsung member of the cruciferae family. Like Brussel sprouts, cabbage is loaded with vitamin K and vitamin C and helps promote gastrointestinal and cardiovascular health.  (This recipes makes a large amount…you may want to cut it in half.)

2 tablespoons extra-virgin olive oil
1 red onion, diced
3 medium cloves garlic, minced
1 pound of red cabbage, quartered and cut into ribbons
1 teaspoon fresh rosemary, minced
2 ounces golden raisin
1 1/2 tablespoons balsamic vinegar
2 ounces feta cheese, crumbled

Heat the olive oil in a large skillet and saute the onion for a few minutes with a couple of pinches of salt.  Stir in the garlic, cabbage and a few more pinches of salt.  Stir and cook just a minute or so, until the cabbage softens up a touch.

Stir in the rosemary, raisins and vinegar.  The cabbage will continue to get more tender even after removed from the heat.  Keep that in mind and try not to overcook it to the point of collapsing.  Fold in half the feta.  Taste and season accordingly. Serve garnished with the remaining feta.

Serves 6.

The powdered garlic used in this recipe is your basic dehydrated garlic that has been ground. It has a stronger bite than most fresh garlic you’ll encounter. The fragrant is different as well, more pungent and bitter. Feel free to toss in a few fresh cloves (chopped) in its place if you prefer. If you do, add the garlic just before the chard.

8 ounces dried soba noodles
3/4 cup Parmesan, freshly grated
12 ounces extra firm organic tofu, cut into 6 rectangular slabs
2 eggs, lightly beaten
a big pinch of salt
4 big handfuls of chard, spinach, or kale (destemmed and cut into bite-size pieces)
1 bunch of green onions, greens trimmed, thinly sliced
generous splash of olive oil
1/2 cup Parmesan, freshly grated
1 tsp garlic powder
Optional: a few baby radishes, sliced paper thin

Boil a large pot of water and cook soba noodles per packet instructions. Drain and set aside.

While the water is coming to a boil get the tofu started by combining the bread crumbs, Parmesan and salt in a shallow plate. Dunk each piece of tofu in the egg and then press into the bread crumbs. Make sure each piece is nicely coated with crumbs before placing on a parchment-lined baking sheet. Repeat with the remaining pieces of tofu. Bake in a 375 degree oven or pan-fry in a skillet in a bit of olive oil until both sides are golden, flipping once along the way.  Slice into strips and set aside.

Add the olive oil (and a bit a salt) to a large skillet over med-high heat. Stir in the green onions, chard and cook for a minute until the chard collapses. Stir in the soba noodles. Stir in the garlic powder and Parmesan. Remove from heat. Sprinkle with sliced radishes, if using.

Serves 4-6.

   1 pound cranberry beans*
   8 cups water
   15 medium cloves of garlic, peeled and trimmed
   2 large shallots
   2-3 dried smoked chiles (like serrano or chipolte)
   2 teaspoons fine sea salt
   a drizzle of olive oil
   a small handful fo cilantro, chopped
   a couple of handfuls of a grated, hard salty cheese

  Soak the beans overnight. Before soaking, give them a good rinse.  Look carefully for any pepples or dirt clumps. Cover with a few extra inches of water. When you are ready to use the beans, drain them and rinse again.  Set aside.

  Preheat the oven to 350 degrees. Place the rack near the bottom of the oven.

  Put the beans, water, garlic, shallots, and chiles in an oven-proof pot or casserole dish -preferably one with an oven-proof lid. Place the pot on a rimmed baking sheet and place in the oven for two hours, or until beans are nice and tender.

  After the first hour check every twenty minutes are so. When the beans are done, pull the pot out of the oven and season generously with salt. Stir and taste. The beans need some time to take in the saltier broth, so once you have the broth seasoned just right let the soup sit there on the top of the stove, covered, for another ten minutes or so.

Taste and adjust for seasoning one more time and drizzle with a bit of olive oil. To serve, first ladle a generous scoop of beans into each bowl.  Follow with the broth to cover. Sprinkle with cilantro and cheese.

Serves 4 to 6

*I like Rancho Gordo’s Barlotti beans because they are fresh crop dried beans. They can be ordered on-line. At the same time, any beans from the cranberry family will do nicely.

Chickpeas and bulgur wheat work well to complete the protein chain.  You can find bulgur wheat in the bins of most natural food stores.  Leftovers are going to thicken up overnight – thin with a bit of water or stock while reheating.

olive oil for drizzling
red onion, chopped for garnish

In a large pot over medium-high heat, saute the onion in the olive oil along with the salt, until the onion begins to soften. Stir in the bulgur, followed by the chickpeas and stock. Bring the ingredients to a simmer.  Cook a few minutes longer, until it starts to thicken. Taste-test bulgur for doneness.  If so, add the orange juice.  If not, simmer a few minutes longer before adding the oj.

Stir in the cauliflower and kale.  Simmer a few more minutes, until the cauliflower is tender. If the stew is on the thick side, add a bit of water or stock.  Taste and adjust with salt.  Serve garnished with a drizzle of olive oil and red onions.

Serves 4-6.