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Salade Niçoise with Gigante Beans

Makes 4-6 servings

Ingredients

1 14-oz bag dried gigante beans

Kosher sea salt or sea salt flakes

Black pepper

1½ lbs potatoes (fingerling or small red or yellow)

Extra virgin olive oil

1 bunch asparagus or string beans

1 pint or more cherry tomatoes (or large tomatoes)

1 clove garlic, finely grated

1 shallot, finely grated

1 lemon and/or balsamic and/or red wine vinegar

Herbs such as dill, thyme, orgeano, spice blends such as za’atar

1 tablespoon dijon mustard

Olives

Optional

Capers

Preparation

Put dried beans in a large pot and cover generously with water. Soak overnight or hot soak (bring to a boil, remove from heat, and let rest for an hour). Drain water, add new water to generously cover beans again, add a generous pinch or pour of salt, bring to a boil, turn down heat to low and simmer until beans are tender (about 45 minutes?). Drain water and put beans aside.

While beans are simmering, preheat oven to 425° F. Cut potatoes into approx. 1-inch size pieces and place onto rimmed sheet pan. Drizzle with olive oil, season with salt and fresh cracked pepper, toss, and put into oven. Roast until tender and undersides are brown (15 minutes?) then remove from oven.

Trim asparagus ends, add to rimmed sheet pan, drizzle with olive oil, season with salt and fresh cracked pepper, toss, and put into oven. Roast until bright green and just starting to wrinkle up (5 minutes?). Remove from oven and immediately make a little extra space in the pan. Add garlic and shallot to the hot oil and stir around. Remove most of garlic and shallot and put into 2-cup glass measuring cup or small bowl. Toss asparagus with garlic and shallot left in pan.

Add 2/3 cup olive oil to small bowl with the garlic and shallots. Add 1/3 cup combination of juice from lemon and vinegars of your choosing. Add dijon mustard and season with salt and pepper. Wisk with a wisk or fork until combined.

Cut cherry tomatoes in half.

Arrange beans, potatoes, tomatoes, asparagus, and olives on plates. Top with capers if using. Drizzle with dressing.

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Vegan Ramen with Fried Eggplant

Brindle Vegan Ramen with Fried Eggplant and Yamatsu Tsujita Shichimi Togarashi

Makes 6 servings

Ingredients

¾ cup safflower oil (or other high-heat oil), divided

Kosher sea salt

1 large or 2 smaller eggplants, cut into ½-inch x ½-inch x 1-inch pieces

⅓ -½ cup miso (we like mellow white miso)

4-8 ounces shiitake mushrooms, stem bottoms removed, sliced

1 one-inch piece ginger, peeled, finely grated

8-10 ounces dried ramen noodles

1 package (14oz) low-water extra firm tofu, cut into approx. ½ in cubes

3 garlic cloves, finely grated

1 bunch radishes

1 bunch scallions, thinly sliced on axis

Dashes of toasted sesame oil

Dashes of Yamatsu Tsujita Shichimi Togarashi

Optional toppings

Horseradish

Sriracha or Gochujang

Preparation

Heat cast iron skillet over medium/medium-high until warm (a minute or two). Add ½ cup oil. Add eggplant, placing into a single layer as much as possible. Season with salt and do not disturb but keep an eye on it and check undersides until you see a nice deep browning, this usually takes a few minutes. With a wooden turner, loosely flip eggplant to fry other side until brown. Remove from heat and wooden turner to toss. Transfer eggplant to small bowl. Prepare noodles according to package directions.

Put large soup pot on medium/medium-high. When warm, add remaining oil. Add mushrooms, season with salt. Cook 2-3 minutes and toss occasionally until mushrooms are golden. Add ginger and toss, tossing occasionally, about 2 minutes. The ginger will stick to the pot but don’t worry. Add about 8 cups of water and increase heat to high. As soon as water starts boiling, turn heat off. Fill up a 1 or 2-cup heat-proof/tempered glass measuring cup with the broth, and add miso. Mix with a large fork until combined. Pour back into soup pot and stir briefly until mixed evenly.

Add a portion of noodles to each serving bowl, then add broth. Add eggplant and tofu. Add a dash of toasted sesame oil, garlic, radishes, scallions, and a generous dash of shichimi togarashi. Add any other desired optional toppings.

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Sambal Tofu Stirfry

Makes 6 servings

Ingredients

½ cup safflower oil (or other high-heat oil)

2 packages (14oz each) low-water extra firm tofu, cut into approx. 1 in x ½ in x ¼-inch strips

Kosher salt

2 small/medium onions, sliced

8 ounces shiitake mushrooms, stem bottoms removed, sliced

1 two-inch piece ginger, peeled, finely grated

4-6 garlic cloves, finely grated

¼ cup sambal such as Auria’s Hot Chilli Sambal or Auria’s Lime Leaf Sambal

1 tablespoon Mitoku Organic Mirin

1 lb dense green veggie such as brussels sprouts, broccoli, or string beans

1 cup water

1 cup torn basil leaves

Preparation

Heat cast iron skillet over medium-high until warm (a minute or two). Add oil. Add tofu, placing into a single layer as much as possible. Season with kosher salt and do not disturb but keep an eye on it until you can see some color on some of the edges of the tofu (a few minutes). With a wooden turner, check other side of tofu, and if golden then flip the tofu to fry other side until golden (this usually takes about half the time as the first side). Use wooden turner to toss. Add onions and mushrooms, season with salt, and toss until everything in the pan is mixed up. Cook 2-3 minutes. Add ginger and garlic and cook, tossing occasionally, about 2 minutes. Add Auria’s Sambal and mirin and cook, tossing to coat, about 1 minute. Add water. Add veggies and season with salt. Cook until liquid is reduced by half and vegetables are bright in color, about 3 minutes. Serve stir-fry over rice topped with basil. Feel free to add more sambal!