Halloween Chili

As I'm sitting at my desk writing this post, it's Halloween evening and I'm getting lots of adorable trick-or-treaters at my door. The best so far was the family of three boys all dressed as Star Wars characters (Yoda ears sticking out of a stroller = the cutest ever). And how appropriate that this recipe is just perfect for Halloween. This is the kind of meal that would be great to make before going out knocking on doors for candy -- it's warm and filling but also has the whole black and orange Halloween theme going on. Of course, it's good the other 364 days of the year, too.

On a semi-related note, this is my 100th post. Happy Halloween indeed!

Halloween (Black Bean & Pumpkin) Chili

From One Dish Vegetarian Meals

• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 jalapeno, minced
• 2 pounds pumpkin or butternut squash, peeled, seeded, cut into 1/2-inch chunks
• One 28-oz can or two 14-oz cans diced tomatoes
• 1 cup water
• 1 cup apple juice
• 4 tablespoons chili powder
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3 cups cooked or canned black beans, rinsed and drained if canned

Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeno. Cover, and cook, stirring occasionally, until softened, about 10 minutes. Add the pumpkin/squash, diced tomatoes, crushed tomatoes, water, apple juice, chili powder, salt, and cayenne, and stir well. Bring to a boil, lower the heat, cover, and simmer until the pumpkin is tender, about 30 minutes.

Add the beans, and more water if the chili is too thick for your taste. Cover and continue to simmer for about 10-15 minutes to blend flavors.

Southwestern Falafel with Avocado Spread

If you're a vegetarian or have ever dabbled in meatless eating to any degree whatsoever, it's more than likely that you've had your fair share of falafel. (If you aren't in the know, falafel is a Middle Eastern street-food delicacy of mashed chickpeas shaped into balls or patties and fried, usually served in pita with tahini sauce.) Every vegetarian can tell you where and when they ate the best falafel they've ever had. Randomly, Joe and I both had the best-ever falafel in Zurich, Switzerland -- but not together. I've also had great falafel in Arequipa, Peru and of course, right here in D.C.

Falafel isn't always the healthiest vegetarian meal, but it's easy enough to lighten up and it's a great source of protein and fiber. This version is one of my very favorites and puts a Southwestern twist on traditional falafel. Instead of chickpeas, the base is pinto beans. The patties also have Monterey Jack cheese and crushed tortilla chips mixed in for lots of extra flavor. And instead of your typical tahini, it's got a guacamole-ish spread that's oh so creamy and delicious.

Southwestern Falafel with Avocado Spread
From Cooking Light

• Patties:
• 15-oz can pinto beans, rinsed and drained
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup finely crushed tortilla chips (baked chips if you're feeling extra healthy)
• 2 tablespoons chopped scallions
• 1 tablespoon chopped cilantro
• Big pinch of ground cumin
• Egg white
• 2 teaspoons canola oil
• Spread:
• Half an avocado, mashed
• 2 tablespoons finely chopped tomato
• 1 tablespoon finely chopped red onion
• 2 tablespoons light sour cream
• 1 teaspoon fresh lime juice
• Salt to taste
• Remaining ingredients:
• Two six-inch whole wheat pitas, cut in half crosswise
• Thin red onion slices
• Microgreens or sprouts

To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 8 small round patties.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.

To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 2 patties in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens/sprouts.

Mexican Pasta Salad

Wow, it's been forever. This is what happens in DC during August -- everyone goes on vacation, even food bloggers. The beau and I enjoyed a delightful week hiking in the Pacific northwest earlier this month, and I've just stayed in that vacation mentality with regards to posting new recipes and photos.

But I'm going to whip myself back into shape, starting with this delightful Mexican pasta salad. I feel like I've been making a lot of pasta salads this summer, but what's not to like about them? When you balance out a moderate amount of pasta (i.e.: carbs) with lots of fresh veggies and a light but flavorful dressing, you end up with a surprisingly healthy meal. Perfect for end-of-summer produce, too!

Mexican Pasta Salad
From Moosewood Restaurant Low-Fat Favorites

• 8 oz short pasta (such as rotini, elbows, penne, or a mix)


• 1 cup fresh or frozen corn kernels


• 3 scallions, sliced


• Bell pepper (any color), chopped


• 14-oz can black beans, rinsed and drained


• Medium tomato, chopped


• 1/4 cup olives (Spanish, or whichever variety you prefer), chopped


• 1/4 cup cilantro (more or less, to taste)


• 2 teaspoons olive oil


• 3 tablespoons fresh lime juice


• 2 teaspoons cumin


• Salt and pepper


• Cheddar cheese, grated (optional--vegans can omit)

Cook pasta according to package instructions. Add the corn kernels to the pot during the last 2 minutes of cooking time. Drain, rinse with cold water, and set aside.

Meanwhile, in a large bowl, combine scallions, bell pepper, black beans, tomato, olives, cilantro, olive oil, lime juice, cumin, and pepper. Add the pasta and corn, and salt to taste. Serve with grated cheddar (if using) and extra cilantro.

Mango BBQ Beans

This dish screams "summer" in so many ways. First of all, they're BBQ beans, which is just a summer staple. Second, they're flavored with sweet tropical mango, which you can buy really deliciously ripe at this time of year. Even beyond their seasonal appropriateness, these beans are seriously delicious. They're sweet, spicy, and smoky, and they go great with all kinds of grains and green veggies -- so they're easy to build a meal around. The cookbook I got the recipe from also suggests serving them with fresh cornbread or over mashed yuca. Yum! 

Mango BBQ Beans

From Appetite for Reduction

• 1 teaspoon olive oil
• 1 onion, chopped finely
• 3 cloves garlic, minced
• 1 mango, peeled, pitted, and chopped small
• 1 cup tomato sauce
• 1 cup vegetable broth
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon allspice
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 2 14-oz cans kidney beans, drained and rinsed
• 1 teaspoon liquid smoke
• 2 to 3 tablespoons agave nectar (to taste)

Preheat a large pot over medium heat. Saute the onion and garlic in the oil with a pinch of salt for about 5 minutes, until translucent.

Add the mango, tomato sauce, broth, red pepper flakes, coriander, salt, and kidney beans. Turn up the heat and bring to a rolling boil. Lower the heat to a simmer and cover the pot, leaving a little room for steam to escape, and let cook for about 45 minutes, stirring often. The sauce should thicken and the mangoes should cook down a great deal.

Turn off the heat, mix in the agave and liquid smoke, and let the beans sit for about 5 minutes. Adjust any seasonings as necessary and serve.

Pasta e Fagioli with Spinach

Man, I can't believe I haven't posted in over a week. Things have been so busy over here -- we're starting on the wedding planning process, and I'm also trying to throw together plans for a vacation in early August. (If you have any tips on wedding venues in DC or can't-miss vacation spots in Washington State, I am all ears!)

This dinner is perfect for a busy weeknight. If you're quick at chopping tomatoes, you can make this whole thing in about 20 minutes. It's healthy and gives you everything you need in one bowl: carby pasta, protein-packed beans, and nutrient-rich spinach. And the sauce is so fresh and delicious, with tomatoes (you can get good ones now! summer is here!) and white wine. Bonus: it only uses a little bit of wine, leaving the rest of the bottle for you to drink with your meal.

Pasta e Fagioli with Spinach
Paraphrased from Appetite for Reduction

• 8 ounces small whole-wheat pasta (such as elbows, orecchiette, etc.)
• 1 teaspoon olive oil
• 4 cloves garlic, minced
• 2 pounds plum tomatoes, chopped roughly
• 14-ounce can of navy beans, rinsed and drained
• 1/4 cup dry white wine (such as pinot grigio)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• A bag of baby spinach

Cook pasta in salted water according to package instructions; drain. Meanwhile, heat the oil in a large nonstick pan over medium heat. Add the garlic and saute, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, beans, wine, oregano, thyme, and salt. Bring to a boil; once boiling, reduce the heat to low and simmer until the sauce is thickened, about 15 minutes. In a large bowl, combine the tomato sauce, pasta, and spinach, stirring well to combine, until the spinach is wilted. Serve.

Orzo Salad with Spicy Buttermilk Dressing

Pasta salad is one of those things that you can make in a million different ways. I may be exaggerating, but it's entirely possible that there are literally a million different pasta salad recipes floating around. I remember when I was in high school I used to make a pasta salad with walnuts and lime juice and maybe feta? It was super popular at parties (no, seriously). Well, this pasta salad is totally different but so very good. It's distinctly southwestern, with corn, black beans, and avocado, and it's got this great spicy buttermilk dressing that covers every bite with flavor. It's a great recipe to add to your pasta salad repertoire.

Orzo Salad with Spicy Buttermilk Dressing
From Cooking Light

• 1 cup uncooked orzo
• 1 cup frozen whole-kernel corn, thawed and drained
• 1 pint cherry or grape tomatoes, quartered
• 3 scallions, sliced
• 15-ounce can black beans, rinsed and drained
• 1/4 cup low-fat buttermilk
• 3 tablespoons chopped fresh cilantro, divided
• 3 tablespoons fresh lime juice
• 2 tablespoons light sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 garlic cloves, pressed
• 1 peeled avocado, cut into wedges

Cook orzo according to package directions. Drain. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.


Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture and toss. Top with avocado; garnish with remaining cilantro.

Caribbean Succotash

Sorry for the lack of posts recently. I got sick last week, Joe was out of town for work, and since I had no one to take care of me (*sad trombone*) I ended up just eating a lot of frozen meals and feeling generally depressed about my state of affairs. This week I am much improved and in the mood for fresh food that will bring me fully back to health. Check out this Caribbean succotash I made for dinner last night -- so colorful! My mom always used to say that the more colors there are on your plate, the better your meal is for you. So this succotash must be positively bursting with nutrients out the wazoo. And so tasty! The recipe said to serve as a side dish with fish or chicken, but I made it a meal in itself served over brown rice.

Caribbean Succotash
From Bon Appetit

• 2 cups fresh or frozen double-peeled fava beans, butter beans, or baby lima beans (about 9 ounces), thawed
• 3/4 cup diced peeled carrots
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 2 garlic cloves, pressed
• 1 1/2 teaspoons fresh thyme, minced
• 2 cups fresh or frozen corn kernels, thawed
• 1 cup diced unpeeled Persian cucumber or English hothouse cucumber
• 3/4 cup canned unsweetened coconut milk
• Large pinch of cayenne pepper
• Large pinch of freshly grated nutmeg

Cook beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to a medium bowl. Add diced carrots to same saucepan of boiling water; cook until carrots are tender, about 4 minutes. Drain and transfer carrots to small bowl.

Heat oil in a heavy large skillet over medium-high heat. Add chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme. Saute until beginning to soften, about 3 minutes. Add corn, diced cucumber, and reserved carrots; stir 1 minute. Add beans, coconut milk, cayenne pepper, and freshly grated nutmeg. Stir until heated through, about 1 minute. Season succotash to taste with salt and pepper.

Roasted Tomato Enchiladas

This is one of my fave quick and easy dinners. I've made it a couple times now, so I was actually kind of surprised to learn that I had never posted it to the ol' blog. What?! I shall now rectify the situation immediately.

There's not too much introduction needed for this recipe. It produces a tray of delicious enchiladas stuffed with chewy tofu cubes, black beans, and cumin and smothered with roasted tomatoes and onions. And you can make it in, like, 20 minutes if you're speedy. Also, it has tons of protein and tastes great!

Roasted Tomato Enchiladas

• One block of firm tofu, pressed ahead of time for 30 minutes to an hour, cut into 1/2-inch cubes (if you didn't press in advance, just blot the cubes with paper towels to remove excess water)
• One 16-oz can black beans, rinsed and drained
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Onion, chopped
• Two regular cans or one big can of diced fire-roasted tomatoes
• 4 large burrito-size flour tortillas

Preheat your oven to 350 F and lightly oil a 9x13 baking pan with some cooking spray. Hit a large non-stick skillet with some more of the cooking spray and heat over medium-high. Saute the tofu cubes until they're a nice golden brown on all sides, which could take anywhere from 5 to 10 minutes. While this is going on, combine the black beans, cumin, salt and pepper in a bowl. When the tofu is done browning, add to the black bean mixture and stir to combine well.

In the same skillet, add a bit more cooking spray and saute the onion until softened, 3-4 minutes. Add the can(s) of fire-roasted tomatoes with their juice and bring to a low simmer. While that's going, divide the tofu-bean mixture evenly among the four tortillas, roll them up, and put them in the baking pan with the seam side facing down. Pour the onion-tomato sauce evenly over the enchiladas and bake for 10 minutes or until completely warmed through.

Caribbean Sweet Potato Gratin

This is the first recipe I tried out of another Christmas-gift cookbook, Moosewood Restaurant New Classics. I've been a Moosewood devotee for some years now, and I love their simple but delicious takes on everyday cooking in Moosewood Restaurant Cooks at Home, which I've used for quite a while. (See, e.g., this chickpea and tofu curry.)

This new installment is less focused on quick-and-easy recipes (though there are still many of those), but rather more on fresh, healthy, delicious vegetarian recipes that you'll want to make over and over again. This recipe is a pretty good example of just that. It's a lovely gratin which layers thin sweet potato slices, black beans, rice, and spinach to bake in a lime-coconut milk broth with a crunchy cornmeal topping. I was a big fan of this dish. Have a simple green salad with some sliced avocado alongside to make this a perfect meal.

It falls apart on the plate a bit, but the taste makes up for the slightly sloppy appearance...

Caribbean Sweet Potato Gratin
From Moosewood Restaurant New Classics

• 1 garlic clove, minced or pressed
• 1 1/2 teaspoons freshly grated lime peel
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 1/2 cups coconut milk (about 1 1/2 cans; freeze any leftovers for later use) (I used light coconut milk)
• 4 cups peeled and thinly sliced sweet potatoes (use a mandoline if you have one)
• 1 cup cooked rice
• 1 1/2 cups cooked black beans (one can, rinsed and drained)
• 1 1/2 cups fresh spinach, rinsed, stemmed, and chopped

For topping:

• 3/4 cup cornmeal
• 1 tablespoon vegetable oil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt

Preheat the oven to 350 F. Lightly oil a 9x13 inch baking pan.

Combine the garlic, lime peel and juice, cilantro, thyme, salt, pepper, and coconut milk in a measuring cup. Pour one third of this mixture into the baking pan. Layer half of the sweet potatoes in the bottom, topped by half of the rice, half of the black beans, and half the spinach. Pour on another third of the coconut milk mixture and repeat the layers of sweet potatoes, rice, beans, and spinach. Pour the remaining coconut milk over all. In a small bowl combine all of the topping ingredients and sprinkle over the gratin.

Bake, uncovered, for about 60 minutes, rotating the pan in the oven after 30 minutes to ensure uniform baking. When the potatoes are tender and the topping is crisp and golden brown, remove from the oven and let sit for 2 to 3 minutes so the potatoes can absorb some extra liquid.

Serves 6.

Miso Udon Stir-Fry with Greens and Beans

Over here at the ol' blog this week I'll be cooking my way through one of my new cookbooks, Appetite for Reduction (also the source of the chickpea piccata recipe in my last post). Like I mentioned, this book is full of healthy vegan recipes that are just right for the new year. If your resolution, like everyone else's, is to lose weight, these could be some great dishes to try.

Tonight I made this yummy stir-fry with udon noodles, veggies (broccoli and chard), azuki beans, and savory miso broth. I thought it was great just as it was, but you if you wanted to, you could definitely turn up the heat with some Sriracha hot sauce.

Miso Udon Stir-Fry with Greens and Beans

From Appetite for Reduction

• 1 pound broccoli, stems sliced thinly, tops cut into florets
• 8-ounce package udon noodles
• 1 teaspoon olive oil
• 6 cloves garlic, minced
• 1 bunch Swiss chard, coarse stems removed, chopped roughly
• 1 cup thinly sliced scallions, plus more for garnish
• 1/2 teaspoon salt
• One 16-oz can azuki beans, drained and rinsed (can substitute black beans)
• 1/3 cup miso
• 1/2 cup hot water
• 4 teaspoons toasted sesame seeds

Prepare a pot of salted water for cooking the noodles. Meanwhile, preheat a large skillet over medium-high heat. First, saute the broccoli with a bit of nonstick cooking spray and a pinch of salt for about 5 minutes. Cover the pan and flip once or twice. The broccoli should be browned in some spots. Add a splash of water at the end, then cover for another minute. The pan should be steaming. Remove the broccoli from the pan and set aside.

At this point, the water should be boiling. Use a mug to remove 1/2 cup of water; you can use that to mix into your miso in a few steps. Then cook the noodles according to the package directions. Drain when ready.

Now we'll put everything together. Preheat the large pan again, over medium heat. Saute the garlic in the oil for about a minute, until fragrant. Add the chard, green onion, and salt, and saute for about 5 minutes, until wilted. Add the beans and let heat through.

In the meantime, in a mug or a measuring cup, mix together the miso and warm pasta water until relatively smooth.

Add the drained noodles to the pan, along with the miso mixture and broccoli. Saute for about 2 minutes, making sure everything is nice and coated. Taste for salt. To serve, top with sesame seeds and scallions (and Sriracha, optional).

Orange and Thyme Scented Chili

Joe's been called out of town for work for the second week in a row. Last week it was rather sudden, but this week I had advance notice, so I was able to plan my meals accordingly. Predictably, I reverted to my law school living-solo strategy of cooking a large pot of something for myself and then eating it for every meal until I can't stand it anymore. This is not a strategy to which I would ever subject another person, but I find that it works quite well for my lazy self.

So last night I made a big pot of this amazing orange and thyme scented vegetarian chili. I was a little worried it would be too sweet from the orange juice, but the flavor is totally subtle and it's not sweet at all. In fact, it's balanced really nicely by the spiciness of the chili powder. Overall it comes together beautifully, makes the kitchen smell incredible, and is one of those recipes that I just know I'll be making again.

It tastes better than it looks...

Orange and Thyme Scented Chili
Paraphrased from One Dish Vegetarian Meals

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 red or green bell pepper, diced
• 1 jalapeno pepper, seeded and minced (optional)
• 3 tablespoons chili powder
• 1 tablespoon fresh minced thyme
• 1 teaspoon paprika
• 1 tablespoon light brown sugar
• 1 14-ounce can diced tomatoes
• 2 14-ounce cans black beans, rinsed and drained
• One 10- to 14-oz package of frozen veggie burgers or sausages, thawed and crumbled
• 1 cup mild or medium salsa
• 2 teaspoons orange zest
• 1/2 cup orange juice, freshly squeezed

Heat the olive oil in a large heavy pot over medium heat. Add the onion and pepper and jalapeno (if using), cover, and cook, stirring occasionally, about 7-10 minutes or until softened. Stir in the chili powder, thyme, paprika, and brown sugar. Add the tomatoes, black beans, veggie burgers or sausages, and salsa. Cover and cook on low heat for 20 minutes. Add the orange zest, orange juice, and enough water to get it to approximately the consistency that you want. Cover again and cook for another 10 minutes, then serve.

Variations: You could try tempeh instead of the veggie burgers/sausages, or for all the carnivores out there, this would be equally delicious with ground turkey or ground beef substituted.

Cuban Black Beans and Rice

Beans and rice are such simple food, but they were always one of my favorite things growing up. In Florida, Cuban food is a big part of the culture. (I bet you didn't know that the Cuban sandwich was actually invented in Tampa.) My mom used to make something similar to this version on a regular basis -- it's not fancy, but it's so good, with the smokiness of the cumin, the acidity of the vinegar, and the crunch of red onions on top.

Cuban Black Beans and Rice

• 1 cup uncooked long-grain white rice
• 2 teaspoons olive oil
• 1 large red onion, chopped
• 1 medium green bell pepper, diced
• 1 1/2 tablespoons minced garlic (about 4 cloves)
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• Two 15-ounce cans of black beans, one undrained and the other drained and rinsed
• Salt to taste
• 1 tablespoon red wine vinegar
• Lots of chopped fresh cilantro
• 1 medium lime, cut into wedges
• Chopped tomato (optional)

Prepare rice according to package instructions. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add all but 1/2 cup of the onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin, and oregano; cook, stirring, until fragrant, about 30 seconds.

Stir in the can of undrained beans with their liquid, the drained and rinsed beans, and 1/2 cup of water; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and salt to taste.

To serve, spoon beans over rice; sprinkle with remaining onion and lots of cilantro; squeeze fresh lime juice over top. Serve with some chopped tomato if desired.

Rice with Sage-Infused White Bean Sauce

I was out of town for most of last week at my company retreat in the Poconos (hence my lack of new posts). To say it was intense would be an understatement. There was a lot of early waking, sitting in sessions, listening to panels, forced group recreational activities, and heavy drinking/carousing until the wee hours. Not to mention unhealthy (and, to be frank, kind of disgusting) food for every meal.

So when I got home, I wanted something that was calming and healthy. I was flipping through one of my handy cookbooks, One Dish Vegetarian Meals, and came across this little gem. It's rice with sauce, which kind of intrigued me. But if you can put sauce on pasta, why not rice?

Turns out it's a great idea. I used chewy, nutty wild rice to give substance to the meal, while the sauce itself is simple but very yummy. Served alongside a simple green salad, this was just what I needed to get myself back on track.

Rice with Sage-Infused White Bean Sauce
From One Dish Vegetarian Meals 

• 2 tablespoons olive oil
• 1 carrot, finely chopped
• 1 onion, chopped
• 1 garlic clove, minced
• 1 tablespoon chopped fresh sage
• 1 1/2 cooked or canned Great Northern beans or other white beans, rinsed and drained if canned
• 2 cups vegetable broth
• Salt and pepper to taste
• About 2 cups uncooked wild rice

Put the rice on to cook, according to package directions. Meanwhile, in a large saucepan, heat the oil over medium heat. Add the carrot, onion, garlic, and sage and saute until the onion is soft, about 5 minutes. Add the beans and broth, bring to a simmer, and simmer for about 20 minutes, or until the liquid reduces slightly and the vegetables are very soft. Transfer the bean mixture to a food processor and puree until almost smooth. Transfer the bean puree to a saucepan, season with salt and pepper, and stir. Reheat the sauce over low heat and serve over the hot cooked rice.

Black Bean Tostadas

So, this recipe isn't the most seasonally appropriate thing I've ever made, but I had a Mexican craving yesterday that had to be satisfied, and this was how I did it. Tostadas are such a quick and easy no-cook meal -- just throw the topping ingredients together in a bowl, toast some tortillas in a dry skillet or over the open flame of a gas stove, pile the former on top of the latter, and voila.

I estimated quantities in the ingredient list (enough to make topping for about 4 small tostadas, or a 2-person serving), but this is a completely adaptable recipe. Do whatever you like. If you want to go heavy on the avocado, knock yourself out. If you hate cilantro, omit it. This isn't the kind of recipe where precision is really needed. It will be good no matter what you do with it.

Black Bean Tostadas

• 1 cup canned black beans, drained and rinsed
• 2 Tbsp red onion, minced
• 1 large garlic clove, minced
• 1/2 medium jicama, peeled and diced (about 1/2 cup)
• 1/4 cup frozen corn kernels, rinsed under hot water to defrost
• 1/4 cup avocado, diced (about 1/2 small avocado)
• 1/2 cup grape tomatoes, halved (about 12 tomatoes)
• 4 Tbsp canned green chili peppers
• 3 Tbsp fresh lime juice, from about 1 large lime
• 2 Tbsp cilantro, fresh, chopped
• 1 tsp olive oil
• 1 tsp ground cumin
• Salt to taste
• 4 small corn tortillas

Combine all ingredients, except tortillas, in a large bowl; mix to combine. Toast tortillas and top each with about 3/4 cup of bean mixture.

Lentil and Black Bean Chili

Sorry for the long blog absence! Last week I was working crazy hours (well, "crazy" for a non-profit lawyer, anyway) writing a brief that was due yesterday. I cooked last week, but usually forgot to take a picture and ultimately decided it wasn't really worth blogging about anyway.

But I'm back now. And hello, winter weather! I don't know about you guys, but it's officially cold in DC. Not, like, the hypothermia-inducing, can't-go-outdoors-without-20-layers Boston weather that I'm used to, but I definitely wore my winter coat to work this morning. October, I barely knew ye.

Anyway, what better cold weather fare than a hearty vegetarian chili? This one's super healthy and quick. It's nothing that'll blow your mind, but it's just really satisfying and meant to be eaten on a cold night while cuddling on the couch under a blanket watching TV with your significant other and/or dog.

Lentil and Black Bean Chili

• 1-1/2 cups dried lentils, washed and picked over for stones
• 1 tablespoon olive oil
• 1 large onion, diced
• 1 large sweet red pepper, diced
• 2 tablespoons minced garlic (be generous)
• 3 tablespoons chili powder
• 2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper (or to taste)
• Salt to taste
• One large 29-oz (or two small 14-oz) cans fire-roasted tomatoes, undrained
• Two 14-oz cans black beans, rinsed and drained
• Fresh cilantro, chopped

Place lentils in a large sauce pan and cover with water by several inches; bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10 to 15 minutes. Drain well and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Cook onion, pepper, and garlic, stirring often, until vegetables are softened, about 10 minutes. Add chili powder, oregano, cumin, cayenne, and salt; stir to combine. Cook for 1 minute. Add tomatoes and their juice, along with beans. Stir well to combine, then cover skillet and simmer so flavors can blend, about 5 to 10 minutes. Stir in lentils and cilantro.

Tuscan Vegetable Chowder

I love the first days of fall. That touch of chilliness in the mornings and evenings just puts a spring into my step. Fall is my favorite season. I love everything about it -- the trees changing color, the holidays (Halloween! Thanksgiving!), the coziness of it all.

And the food! Fall makes me crave nothing so much as a warm bowl of soup. This Italian "chowder" is easy, filling, and comforting on an autumn evening. And it's a complete vegetarian meal thanks to the textured vegetarian protein (TVP). Yeah, that's kind of a weird, gross-sounding ingredient, but I promise it's great. TVP is just soy-derived crumbles that you can add to anything for lots of protein, and it just tastes like whatever you're putting it in. Which in this case is a bowl full of herby, vegetabley goodness.

 Tuscan Vegetable Chowder

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3/4 cup diced carrots
• 1/2 cup diced celery
• 4 cups vegetable broth
• 28 ounce can diced tomatoes, undrained
• 15 ounce can cannellini beans, drained and rinsed
• 1 cup dry textured vegetable protein granules (TVP)
• 1 tablespoon minced garlic, about 3 cloves
• 1 teaspoon dried thyme
• 2 cups kale, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• Salt and pepper to taste

 Heat oil in a large soup pot. Add onion, carrots, and celery. Saute 5 minutes until onion is translucent. Add broth, tomatoes and their juice, beans, TVP, garlic, and thyme. Bring to a boil; reduce heat and simmer 5 minutes. Stir in kale, green beans, salt and pepper. Simmer, covered, 10 minutes or until all vegetables are tender. Serves 4.

Vegetarian Posole

Vegetarians tend to eat a lot of ethnic food. American food -- with the exception of some delicacies like mac-and-cheese and veggie chili -- tends to focus on meat. We aren't known as a meat-and-potatoes culture for nothing. Anyway, so because of that, I end up cooking and eating a lot of cuisines like Thai, Japanese, Chinese, sometimes Italian and Greek, and especially Indian.

But one of my very favorite cuisines for delicious vegetarian meals is Mexican. Oh man, there are so many great veg-friendly Mexican ingredients. Beans, cheese, rice, peppers, lime, avocado, tomato, cilantro. It's easy to forget about the whole meat thing entirely.

This recipe is one of those classic Mexican dishes that's healthy, filling, and really good. Also, it just so happens to be vegan (no dairy!). According to the history books, posole is a traditional pre-Columbian meal that was made on special occasions -- specifically, the occasion of human sacrifice. After the heart was torn out in the ritual, the rest of the human flesh was chopped up and cooked with corn meal because corn was considered a sacred plant. After the Spanish conquest, cannibalism was banned and pork was substituted in the posole because it "tastes very similar."

Now aren't you glad this version is vegetarian?

Vegetarian Posole

• 2 teaspoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 5 cups vegetable broth, water, or a combination
• 2 cups cooked whole hominy, or one 14-ounce can of hominy, drained and rinsed
• One 15-ounce can of pinto beans, drained and rinsed
• 2 cups kale, chard, or other leafy green
• 1/4 cup cilantro, chopped
• Salt, black pepper, and cayenne pepper to taste
• 1 medium avocado, diced
• 3 medium plum tomatoes, seeded and chopped
• 1 medium lime, cut into wedges

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring, for 3 to 4 minutes. Add garlic and cook 1 minute more. Pour broth over onion mixture and bring to a boil; reduce heat to low and simmer 5 minutes. Add hominy and beans; cook 2 minutes. Add greens and cook until greens are wilted and just cooked, about 2 minutes more. Stir in cilantro, salt, pepper, and cayenne pepper. Garnish with remaining ingredients and serve.