When it comes to food, I like things slow.

I like to hand chop my veggies, stew stews, taste and savor, cook low and slow. But when I can’t, these are a few of my favorite things to eat.

Some of these recipes have a lot of ingredients, but they will all come together in 15 minutes or less if you have everything you need in the house.

Here they are, in no particular order.

1) Basic Smoothie

Serves one

I know, there are a million smoothie recipes out there, but that’s exactly why I’m including this one. It’s clear, simple and customizable, and really the only one you’ll ever need. You can riff off this blueprint endlessly and it makes a filling meal in less than three minutes.

1 cup water

3 ice cubes

1 tbl flax or chia seeds

1 banana

1 cup any kind of fruit

1-2 cups and kind of greens

handful of mint or basil leaves

1  tbl maple syrup

Mix all ingredients thoroughly in a high powered blender.

2) Warm Peaches in Almond Milk

The best healthy dessert on planet Earth.

Serves one

1 ripe peach, sliced

1 cup sweetened vanilla almond milk

drizzle of agave nectar or honey if you’re not a super strict vegan

Put ingredients in a microwave safe bowl and heat 1 1/2 minutes.

3) Spicy Sammy

Lunch with a kick.

Serves one

2 slices good bread

2 tbl natural nut butter, sunflower seed or cashew is good

1 radish, thinly sliced

1/2 red pepper, sliced

1/2 cucumber, peeled and sliced

2 leaves romaine

3 or 4 basil leaves

drizzle of Sriacha hot chili sauce

Toast bread. Prep other ingredients. Assemble sandwich.

4) Asian Cucumber Salad

A great side for any Asian meal, or to add more veggies to Asian take out.

Serves two

2 large cucumbers, peeled and sliced

1 tsp salt

1 tbl sugar

1 tbl soy sauce

1/4 cup rice wine vinegar

1 tsp hot sesame oil

2 tsp sesame seeds

Combine.

5) Squash Ribbons and Hazelnuts

Surprisingly yummy and visually satisfying.

Serves one

1 yellow squash, cut into ribbons using a vegetable peeler

1 zuchini, same way

1 tomato chopped

1 clove garlic, chopped

1 tsp oregano

1 tsp olive oil

salt and pepper to taste

Heat oil. Saute garlic, one minute. Add all other ingredients, except nuts. Saute until soft, 3-4 minutes. Add hazelnuts.

6) Quick Curry 

Good enough for guests.

Serves 3-4

I can coconut milk, light or regular

2 tsp curry paste or 1 t/l curry powder

2 tbl soy sauce

1 tbl Nam Pla (fish sauce) optional

1 tbl fresh grated garlic

1 tsp sesame oil

1/4 cup water

1/2 cup cashews or peanuts

any quick cooking vegetables, suggestions follow

fresh cilantro or basil

Saute garlic in oil. Add all other ingredients, bring t boil. Add any quick cooking veggies you have around; red peppers, tomatoes, snap peas, onions, carrots and broccoli, bok choy all work well. Cook veggies, 3-5 minutes.

Serve with peanuts or cashews stirred in and top with fresh cilantro or basil. Pour over rice, rice noodles or even cous cous if desired.

7) Sautee’d Mushrooms and Thyme

Hearty fall lunch or dinner.

Serves 3-4

1 lb mushrooms, any kind

1 tbl fresh thyme leaves

1 clove garlic, minced

2 tbl white wine

1 tbl olive oil

4-8 pieces good bread, toasted, and kind of grain. Barley would be great.

Saut garlic in olive oil, one minute. Add all other ingredients and sauté until mushrooms release their juices, 3-5 minutes. Serve over toasted bread or any grain.

8) Spicy Pineapple and Black Bean Soup

This is so delicious and unexpected, it will get people smiling around your table every time.

Serves a crowd

1 onion, chopped

2 stalks celery, chopped

6 garlic cloves, chopped

1-2 jalapeño peppers, chopped

1 tsp paprika

1 tsp cumin

1 tsp ancho chili powder

1 large can diced tomatoes

2 cans black beans rinsed and drained

2 cans chunk pineapple plus juice

1/4 cup water

1 bay leaf

1 tbl olive oil

lime and or cilantro to garnish if desired

Saute veggies in oil. Add spices, cook 1 minute. Add everything else but garnish, bring to boil. Simmer five minutes or up to 45 minutes for deeper flavor.

9) Nance’s Savory  Braised Cabbage

A good hearty side, or main dish with crusty bread and a salad.

Serves 4

1 onion, sliced

1 thumb ginger, grated

3 cloves garlic, minced

1 head cabbage, thinly sliced

3 carrots, peeled and shredded

1 cup walnuts

1 tbl olive oil

1/4 cup water

2 tsp cumin

2 tsp tumeric

salt and pepper to taste

Saute onions, garlic and ginger,1 minute. Add spices, saute one more minute. Add everything else except walnuts, braise until soft, 5 minutes. Stir in walnuts.

10) Chickpea Melt

This has the feel of a tuna melt without the cruelty.

*This will make enough for four melts, but you can put together the chick pea mix and store it, making one melt at a time.

I can chickpeas, drained and rinsed

1/4 onion, chopped

2 stalks celery, chopped

1 tbl olive oil

juice of 1/2 lemon

1/2 tsp celery seed

salt and fresh cracked pepper

two slices vegan cheese

one English muffin, toasted

Put chickpeas in food processor and roughly chop. Remove and mix in celery, onion, celery seed, salt pepper, olive oil and lemon juice. Mix well. Place mixture on english muffins, top with cheese. Place under broiler or toaster oven until cheese is melted and brown and chick peas are heated through.

11) Energy Bites

Makes 24 pieces

1/2 cup cashews

1/2 cup walnuts

1/3 cup pitted dates

1/4 cup tahini

2 tbl dried cranberries

1 tbl maple syrup

1 1/2 tsp vanilla extract

pinch of salt

shredded coconut for coating

Combine cashews and walnuts in food processor and process until finely ground. Add dates, tahini, cranberries, maple syrup, and vanilla and process until well combined. Pinch off a small piece of the mixture and form into a ball. Roll ball in coconut shreds. Repeat until mixture is gone. Place balls on cookie sheet and chill at least 10 minutes.

12) Avocado Toasts

Ridiculously easy and tasty.

Serves 1

Two pieces good bread, toasted and cut in half. (Or 4 pieces Trader Joe’s Ryleless Rye bread which is gluten free and toasts up into magical goodness.)

1/2 avocado, cut into long slices

good olive oil to taste

1/2 lemon

course salt and fresh cracked pepper

Arrange avocado on toast. Drizzle olive oil over it. Squeeze lemon juice on top. Sprinkle with salt and pepper. This goes well with a brothy soup, or a chilled summer gazpacho.

 

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Ed: Bryonie Wise