Jane’s Kitchen: Chilled Thai Melon Soup

2 cups seedless watermelon, diced  2 cups cantaloupe, diced  2 cups crenshaw or honeydew, diced  1 tablespoon sriracha sauce  1 tablespoon sweet chile sauce  1 cup unsweetened coconut milk  2 tablespoons lime juice  1 tablespoon fresh ginger, grated  1 tablespoon fresh cilantro, chopped  2 tablespoons fresh thai basil, chopped 3 tablespoons fresh mint, minced  1 […]

Jane’s Kitchen: Golden Sunshine Quinoa Salad

By Ingrid Hoffman   2 cups quinoa, pre-washed if possible  2 1/2 cups broth (vegetable or chicken)  16 scallions, white and light green parts only, sliced  1 cup golden raisins, chopped  1/2 cup rice vinegar  1/2 cup orange juice  1 teaspoon orange zest  2 tablespoons extra virgin olive oil  1/4 teaspoon cumin powder  1 cucumber, […]

Jane’s Kitchen: Vegan Meatloaf w/ Impossible Burger

For meatloaf:  ½ cup Panko breadcrumbs or 1 cup fresh soft breadcrumbs  ¼ cup unsweetened vegan plant milk (preferably oat) or vegetable broth 2 packages (12 oz each) Impossible burger, if frozen defrost in fridge overnight 2 tablespoons tomato paste or ketchup or BBQ sauce  2 tablespoons vegan Worcestershire sauce, like Wizard’s or Annie’s; or […]

Jane’s Kitchen: Atakilt Wat (Eritrean Vegetable Stew)

½ head medium green cabbage, chopped  3 medium carrots, peeled and cut in chunks  3 medium potatoes, peeled and cut in chunks  1 cup cut green beans, fresh or frozen  1/2 red bell pepper, cut in chunks  1/2 yellow bell pepper, cut in chunks  4 tablespoon virgin olive oil  1 large onion, sliced  1/2 green […]

Deconstructed Falafel Bowl

Jane’s Kitchen: Deconstructed Falafel

Servings: 10  A layered salad that is much easier to serve and eat than when stuffed into pocket pita. To make it quicker, use purchased hummus and shredded lettuce. Also make Israeli Salad in a processor.    FALAFEL  32 purchased fully cooked or half-baked falafel (thawed frozen or refrigerated)  olive oil (spray or liquid)    […]

Warm Spanish-Style Cannellini Bean Salad With Smoked Paprika and Celery

Jane’s Kitchen: Warm Spanish-Style Cannellini Bean Salad With Smoked Paprika and Celery

Servings: 6    2 tablespoons extra-virgin olive oil  2 tablespoons tomato paste  1 teaspoon garlic, minced  1/4 cup shallot, minced  1/2 teaspoon mild smoked paprika  2 stalks celery, peeled and cut on a bias into 1/4-inch slices  1 15-ounce can cannellini beans or gigantes white beans, drained and rinsed  2 tablespoons white wine vinegar  1/4 […]

Jane’s Kitchen: Corn and Tomato Salad with Basil

Servings: 6    3 cups frozen corn (12-ounce bag), thawed to room temperature 1 to 2 cups halved cherry tomatoes  2 tablespoons chopped basil  1 tablespoon extra virgin olive oil  1 tablespoon red wine vinegar  1/2 teaspoon salt  1/2 teaspoon freshly ground black pepper  1 small garlic clove , minced    Combine all ingredients. Serve […]

Jane’s Kitchen: Sweet Potato & Green Bean Salad with Maple Mustard Dressing

Servings: 4    4 small sweet potatoes, peeled and thinly sliced  1 tsp cinnamon  2 T olive oil  1 tsp sea salt  1 tsp thyme  8 oz haricot verts or cut green beans  1 large handful dried cranberries  1 large handful toasted walnuts, pecans or hickory nuts  5 oz baby lettuces or spring mix (about […]