Kick up the heat with this flavorful Indian-inspired Chana Masala dish!  Chickpeas (chana) and spinach are nestled in a savory sauce of tomatoes, onions, and spicy serrano peppers.  Enjoy this dish on its own with a few slices of toasted naan or ladled atop basmati rice, cauliflower rice, or any roasted vegetables of your choice.

Gluten-Free, Vegan
Serves 6

Prep Time: 5 min
Cook Time: 25+ min (more if simmering longer)
Total Time: 30+ min

Ingredients

• 3 Tbsp olive oil (can substitute coconut, grapeseed, or mild oil of your choice)
• 1 medium sweet onion, finely diced
• 3 cloves garlic, minced
• 2 Tbsp fresh ginger, minced
• 1 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 tsp chili powder
• 1 tsp ground turmeric
• ¾  tsp sea salt
• 2-3 fresh serrano chilies, minced with seeds (reduce the amount if you prefer less heat)
• 5 oz fresh spinach, coarsely chopped
• 1 28-ounce can of plum tomatoes with their juices
• 1 15.5-ounce can of chickpeas, drained
• 1 tsp garam masala*
• ½ cup coconut cream**
• ½  cup fresh cilantro, chopped

Directions

1. Heat oil in a large pot over medium heat. Once hot, add onion and saute for 3-5 minutes until translucent.  Add garlic and ginger, and stir to combine.
2. Combine cumin, coriander, chili powder, turmeric, and salt, and add to the pan.  Saute for a few minutes until the spices begin to toast and perfume, and then add the serrano chiles.  Cook, stirring frequently, until the peppers begin to soften, about 5 minutes.  
3. Next, add chopped spinach and a few tablespoons of water to the pan.  Cover and allow to cook until the spinach begins to wilt, about 2-3 minutes. 
4. Remove the lid, and add the plum tomatoes with their juices, crushing the tomatoes with your hands or the back of a spoon before placing them in the pot.  Add chickpeas and garam masala, and stir.  When the pot begins to bubble, lower the heat and cover, simmering for 20 minutes or longer for more developed flavors.    

This easy meal of roasted cauliflower steaks with romesco sauce checks all the boxes: warm, comforting, plant-powered, and delicious. My husband’s favorite part of this meal is the romesco sauce, which brings a flavorful, smokey brightness to the dish. Serve these cauliflower steaks with lentils and sauteed kale to complete the meal.  Adapted from Feasting From Home.

Vegan, Gluten-free

Serves 3-4
Prep Time: 20 min
Cook Time: 35 min
Total Time: 55 min

Romesco Sauce:

• ½ cup slivered almonds (or another nut of your choice), toasted
• 2 tsp smoked paprika
• 1 tsp cumin
• ½ tsp each of salt and pepper
• ½ tsp cayenne pepper
• 1 Tbsp tomato paste
• 1 Tbsp white wine vinegar (can substitute red wine vinegar)
• ¼ cup extra virgin olive oil

For the Sauteed Kale:

• 2 bunches of kale, leafy pieces removed from stems and roughly chopped
• 1 Tbsp olive oil
• 1 small onion, sliced thinly
• 2 cloves of garlic, minced
• Salt and pepper to taste
• 1 Tbsp balsamic glaze, for garnish (optional)

Directions:

1. Preheat the oven to 425 degrees F.
2. Place the lentils, water, salt, and aromatics (onion, bay leaves, garlic) into a medium-sized pot and bring to a boil.  Once boiling, lower the heat and simmer gently until lentils are tender about 20 minutes.
3. Take a whole cauliflower (do not remove the leaves yet!), and make vertical cuts about ¾” apart.  Trim the leaves, leaving the stems.  Doing it this way helps the steaks stay together. 
4. Place sliced cauliflower steaks (and any extra florets) on a large-rimmed roasting pan, along with the sliced onions and quartered bell pepper.  Take garlic cloves, add a touch of olive oil, wrap them in aluminum foil, and place on the sheet pan.  In a small bowl, combine the marinade ingredients and brush liberally on both sides of the cauliflower steaks, as well as on the onions and peppers.
5. Bake in the oven until the cauliflower steaks are fork tender, about 35 minutes.
6. While the steaks are roasting, make the sauteed kale.  Place 1 tablespoon of olive oil in a large lidded skillet or wok.  Add sliced onions and saute until translucent.  Then add garlic, cooking another minute longer.  Add the chopped kale and 3 tablespoons of water.  Cover and cook undisturbed for 5-6 minutes, allowing the kale to wilt.  Saute another minute, then set aside.

Next, work on the romesco sauce:

1. Place the toasted almonds in a food processor with the cooled roasted peppers, onions, and garlic from the sheet pan.  Pulse until chopped.  Add paprika, cumin, salt and pepper, cayenne, tomato paste, vinegar, and olive oil, and about a tablespoon or two of water.  Pulse again until smooth.  You may add a couple more tablespoons of water if you prefer a thinner consistency.  Taste and adjust salt and heat levels to your liking.
2. Assemble the lentils and kale in a plate or bowl, then top with the cauliflower and romesco sauce.  Garnish with fresh parsley and any additional toasted almonds, and enjoy!

Notes:

This recipe is adaptable to whatever pantry staples you have.  Get creative and experiment with different sides to accompany your cauliflower steaks: quinoa, purple rice, roasted broccoli, carrots, Brussels sprouts or whatever roasting veggies you have on hand.  

 Short on time and looking to avoid dirtying another pan?  Skip the sauteed kale and serve the cauliflower steaks over a chopped salad of your choice instead!  This recipe would play well with any vinaigrette or citrus-based salad dressing.

This recipe is contributed by home chef and OPL community member Kristina Shane.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

This comforting, nutrient-rich roasted veggie bowl is a perfect meal for any season. Get creative with this vegan recipe and roast whatever vegetables you have on hand – brussels sprouts, celeriac, or other root vegetables, and any winter squash varieties would all work well. For an added flavor boost, choose homegrown, locally available, or in-season produce.

Vegan, Dairy-free

Serves: 4
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min

Directions:

1. Preheat the oven to 425 degrees. 
2. Toss carrots and sweet potatoes with 1 Tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp cumin, ½ tsp salt and ¼ tsp pepper.  Place on a rimmed baking pan. 
3. Using the same bowl, toss cauliflower and broccoli with 1 Tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp cumin, ½ tsp salt, and ¼ tsp black pepper.  Place the broccoli and cauliflower on another sheet pan. 
4. Place both sheet pans in the oven, roasting the carrots and sweet potatoes for 30 minutes, and the broccoli and cauliflower for 20 minutes.
5. Meanwhile, combine the quinoa and vegetable broth in a medium saucepan over medium heat.  Bring to a boil, then cover, reduce heat, and cook for 15 minutes, or until the liquid is absorbed.  Fluff the quinoa with a fork, then stir in the chopped kale and remaining 1 Tbsp olive oil. Cover and keep warm until ready to serve; the kale will wilt while staying warm in the pot.
6. Prepare the Lemon Tahini Dressing: Combine lemon juice, olive oil, tahini, vinegar, honey, curry powder, turmeric, sea salt, and black pepper, and whisk vigorously until dressing is smooth.
7. Assemble the veggie bowls by spooning the quinoa and kale mixture first, then arranging roasted vegetables and avocado slices on top.  Drizzle with the tahini dressing, and garnish with toasted pumpkin seeds. 

This recipe is from of Home Chef and OPL Community member Kristina Shane.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Indian cuisine has many delicious vegetarian dishes. Matar Paneer is a popular North Indian dish made with paneer (a cubed, semi-soft cheese) and green peas nestled in a silky, flavorful tomato-based sauce.

The recipe, despite its popularity, is made in numerous ways, and each restaurant and family has their preferred variation. I decided to replace the paneer with extra-firm tofu for an easy vegan weeknight meal. Serve this dish with basmati or jasmine rice and a few pieces of warm naan. I encourage you to get creative with your version!

Tofu may seem intimidating if you’ve never cooked with it before. Follow these helpful tips and tricks to master this healthy and versatile ingredient.

Vegan, Gluten-free

Serves 4
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min

Directions:

1. Drain tofu, place on a cutting board, and slice the block in half lengthwise so you have two pieces about 1” thick.  Wrap tofu in a clean towel or absorbent cloth, and then place another cutting board on top, sandwiching the wrapped tofu between the cutting boards.  Place a heavy pot (like a cast iron one) on top of the cutting board, and let rest for 10 minutes.  This allows the tofu to release any extra water, so that it can later soak up a marinade or sauce.
2. Heat 1 tablespoon of oil in a large saucepan over medium heat. Add minced garlic, ginger, and cardamom and saute until fragrant.  Add onion and saute until onions are translucent and start to turn brown.  Add tomato paste and ½ teaspoon of salt.  Add cashews and continue cooking until the cashews soften.  Remove from heat and allow to cool.  Transfer to a blender and process until smooth, adding 3-4 tablespoons of water as needed.  Return the pot to the stove to be used again in step 4.
3. While onion mixture is cooling, combine tofu marinade ingredients.  Unwrap the pressed tofu and place it back on the cutting board.  Brush the tofu marinade on all sides of the tofu and allow to rest for another 10-15 minutes to marinate.
4. Using the same pan you made the onion mixture in, heat 1 tablespoon of oil over medium heat and add cinnamon, bay leaf, turmeric, cayenne, garam masala, and coriander, allowing the spices to profume.  Pour the onion mixture back into the pan, stirring frequently to ensure the mixture doesn’t burn.  Add peas, vegetable broth, and green chili, and stir until well combined.  Continue cooking on a medium heat until the sauce thickens, about 10 minutes longer. 
5. While the sauce is thickening, heat a medium fry pan with a few drops of oil, and spread it around the pan.  Add the tofu blocks to the pan and saute for 3-5 minutes on each side, until the tofu is brown.  Remove to a cutting board and cut into 1” cubes, and then add to the sauce pot.  Add coconut milk and stir to combine.  Salt and pepper to taste.  When ready to serve, garnish with chopped cilantro.  Best served with basmati rice and a few pieces of warm naan.

This recipe is from of Home Chef and OPL Community member Kristina Shane.

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.