Category: Dinner

Add all of the ingredients to the pressure cooker and close the lid.

Set to “sealing”, then press manual/pressure cooker and cook for 10 minutes on high pressure. Once it is done, release the pressure manually. Remove the lid carefully and let the soup mixture cool slightly.

Using a hand blender, puree the soup until smooth. Add additional broth if needed until the desired consistency is reached.

Divide between bowls and enjoy!

Preheat oven to 425 degrees (or 400 degrees convection) and line a baking sheet with parchment paper.

Cut the tofu into slabs and arrange on a clean kitchen towel or layers of paper towel. Gently apply pressure to remove any moisture. This will help the tofu to brown and get crispy.

Cut the slabs into cubes and place in a bowl.

Add the tamari and toss to coat the cubes.

Add the cornstarch and seasonings. Toss again until all the cubes are evenly coated.

Spread the cubes out in a single layer on the baking sheet.

Bake in the oven for about 20 minutes until golden and crisp, turning once.

Heat the oven to 375°F.

In a food processor, combine all the ingredients except the walnuts, processing until well combined but not completely uniform. You want some different textures. Remove the bowl from the processor and stir in the walnuts by hand.

Prepare a baking sheet with parchment paper. Pat the mixture into 6-8 patties and place on the baking sheet. Wet hands occasionally if the mixture is sticking to your hands.

Bake in the oven for 30 minutes, turning carefully at 20 minutes. The patties will be very soft until completely baked. Patties are cooked when golden in colour and crispy on the outside but they will still be fairly delicate.

Serve in a bun or a lettuce leaf. Top with your favourite condiments.

Add dried chiles to a large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chiles on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add water and chipotle chiles, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside. Transfer chiles and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.

A two-image collage. The top image shows a Dutch oven holding dried chiles, which are being toasted. The bottom image shows the toasted chiles and liquid now blended into a smooth puree inside of the bowl of a blender.

Drain chickpeas, reserving liquid from can. Transfer chickpeas to a food processor and pulse until just roughly chopped, about three 1-second pulses. Set aside.

Drained peas, with the liquid in a small cup to the left, pulsed until roughly chopped inside a food processor bowl.

Roughly squeeze tomatoes through your fingers into approximate 1/4-inch pieces. Add to chickpea water along with any juices.

A small stainless steel bowl holding chopped tomatoes, chickpea liquid, and juices.

Heat oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add onions and cook, stirring frequently, until softened but not browned, about 4 minutes. Add garlic, cumin, and dried oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add puréed chiles, soy sauce, and marmite and cook, stirring constantly, until fragrant, about 30 seconds. Add reserved chickpea/tomato water mixture and stir to combine. Add chopped chickpeas and kidney beans. Stir to combine.

A two-image collage. The top image puréed chiles, soy sauce, and marmite stirred into onions inside the Dutch oven. The bottom image shows the reserved chickpea/tomato water mixture, chopped chickpeas, and kidney beans combined with the contents of the Dutch oven.

If beans are sticking out of the top, add reserved kidney bean liquid until just barely submerged. Bring to a boil over high heat, reduce to a bare simmer, and cook, stirring occasionally, until thick and rich, about 1 1/2 hours, adding more reserved kidney bean liquid as necessary if chili becomes too thick or sticks to the bottom of the pan.

A two-image collage. The top image shows the chili coming to a boil over high heat inside of the Dutch oven. The bottom image shows a hand holding a wooden spoon, stirring the chili.

Serious Eats / Julia Estrada

When cooked, add vodka or bourbon and stir to combine. Season to taste with salt and whisk in masa in a slow steady stream until desired thickness is reached. For best results, allow chili to cool and refrigerate for at least one night and up to a week. Reheat to serve.

A two-image collage. The top image shows a hand holding a small bowl containing vodka, which is being poured into the chili. The bottom image shows masa being poured into the Dutch oven, with a whisk there to incorporate it into the chili.

Serve, garnished with cilantro, chopped onions, scallions, avocado, lime wedges, and warm tortillas as desired.

A large bowl of chili on a blue dish towel. To the bottom left of the image is a plate holding tortillas, and in the top left corner is a plate with chopped cilantro and sliced limes.

In a large soup pot, heat 2–3 tablespoons of water over medium heat. Add the diced onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent. Add more water if needed to prevent sticking.

Stir in smoked paprika and oregano. Cook for about 30 seconds to 1 minute, stirring constantly, to release their aromas.

Add the diced carrots and celery to the pot. Cook for about 2 minutes, stirring occasionally, to allow the vegetables to begin softening.

Stir in the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.

Add the lentils, crushed tomatoes, and broth to the pot. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 25–30 minutes, or until the lentils are tender.

Once the lentils are cooked, taste the soup and season with salt and pepper as desired. If using sherry, stir it in at this stage and let the soup simmer for another 2–3 minutes.

Ladle the soup into bowls and serve hot. Pair with crusty bread or a fresh green salad for a hearty meal.

Heat the oven to 400°F.

Carefully peel the celeriac and chop into cubes. Place on a baking sheet and drizzle with 1 tablespoon of olive oil. Spread out in a single layer and roast for 40 minutes or until the cubes turn golden.

Meanwhile, heat the remaining 1 tablespoon of oil in a large pot on medium-low and add the onions. Cook on medium-low for about 10 minutes or until the onions are soft and translucent. Turn up the heat and continue cooking until the onions are golden, stirring often. Once caramelized, add the garlic and cook for 1 minute.

Add the stock, bring the soup to a boil and then reduce the heat and simmer for 5 minutes.

When the roasted celeriac is finished, add it to the pot, bring it back to a boil and simmer for a further 5 minutes.

Transfer the soup to a blender and process until smooth. (Alternatively, you can just process half for a chunky soup.) Season with salt and pepper. Top with pumpkin seeds or a swirl of yogurt.

Preheat the oven to 425°F (or 400°F for convection). Line a baking sheet with either a silicone mat or parchment paper.

In a large bowl, prepare the spice mixture by combining the nut butter, applesauce, and water. Mix well. Add the spices and stir until evenly combined.

Add the cauliflower florets to the spice mixture, tossing until all pieces are coated.

Spread the cauliflower in a single layer on the prepared baking sheet.

Roast for about 40 minutes, stirring halfway through, until the cauliflower is caramelized and tender.