Vegetarian Baked Beans

Servings: 8
Preheat: 350
Prep Time: 24 hours

The way I cook is all about big pots-full of things, and freezing or canning for later: cook once, eat multiple times. For the price of 1 pound of dry beans and a few simple ingredients, the yield is enough for six or eight portions, most of which are frozen in small containers for later use.

This easy recipe takes very little active prep, but lots of waiting on each end for soaking and then baking.


1 pound dry beans (I like a Cranberry type, but a creamier-textured Navy-style small white bean is the traditional choice and cooks faster; in this batch I used ‘Yellow Eye’)
2 quartered medium onions
1/4 cup+ molasses
1/4 cup+ maple syrup
4 Tbsp. grainy mustard
4-6 Italian-style paste tomatoes, roughly cut up—alternatively use other tomatoes, canned tomatoes, or even some red sauce
boiling water, enough to cover an inch or so above solids in pot
small amount of olive oil


Soak the beans overnight; discard the water. Add fresh water and simmer beans briefly (maybe 30 minutes) to just barely tender while preheating oven to 350ish. The “right” temperature really varies with the size of pot you are using; you want the beans to bubble in the oven.

Put water on to boil.

Coat an oven-proof covered pot, such as a Dutch oven or large Pyrex casserole or ceramic bean pot, with a splash of olive oil. Lay the quartered onions in the bottom. (Note on selecting a pot: There must be enough headroom to put in all ingredients above, plus at least 1 inch of boiling water, plus clearance to prevent overflows.)

Drain beans; dress them with the other ingredients above (sweeteners and mustard and tomatoes). Pour over the onions.

Pour boiling water over the mixture until it’s an inch or so above the solids.

Cover and bake until done, between two hours and forever. Many recipes say to leave baked beans uncovered while cooking; doing so, with certain large beans, I have had it take six hours or more. I cover the casserole, and periodically check to see if water is receding. If so, I taste a bean; if not nearly ready, I add more boiling water, often a couple of times.

Once the beans reach an almost-ready tenderness, uncover and turn up heat to 375F the last hour (give or take) to reduce the liquid to a thick, dark brown syrup, turning the ingredients a couple of times to mix everything up.

If the flavor isn’t sweet enough, or tomato-ey enough, or wants salt, add it during this last phase. Or balance the maple-to-molasses ratio to suit your taste. This is a flexible process, not delicate chemistry. You can even make the beans soupier, with more sauce than I like, by not cooking down so long.

Again: The freshness of the beans you start with, how well you soak/cook them first, and the vessel you cook in really make the timing and temperature combination vary. Experiment.

Roasted Butternut Squash and Red Onion with Tahini and za’atar

Servings: 4
Preheat: 475
Prep Time: 20 Minutes
Source: Jerusalem – A Cookbook by Yotam Ottolenghi and Sami Tamimi

The flavors here are incredible–the earthy tahini is a perfect match to the sweet squash and onion, while the za’atar adds a pop of sharp, herby pungency and the pine nuts offer richness and a bit of textural contrast.


1 large butternut squash (2 1/4 lb /1.1 kg in total), cut into 3/4 by 2 1/2-inch/2 cm by 6 cm wedges
2 red onions, cut into 1 1/4-inch/3 cm wedges
3 1/2 tablespoons/50 ml olive oil
3 1/2 tablespoons light tahini paste
1 1/2 tablespoons lemon juice
2 tablespoons water
1 small clove garlic, crushed
3 1/2 tablespoons/30 g pine nuts
1 tablespoon za’atar
1 tablespoon coarsely chopped flat-leaf parsley
Maldon sea salt and freshly ground black pepper


Preheat the oven to 475°F / 240°C. Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.

2. To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary

3. Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

4. To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.

Cumin Roasted Carrots and Meyer Lemon

Servings: 6
Preheat: 400
Prep Time: 1-hour


1 1/2 – 2 lbs of carrots (or approximately 10 medium-sized), peeled
1 Meyer lemon cut crosswise into 1/8-inch-thick slices, seeds removed
6 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Kosher salt and black pepper
1 tablespoon fresh parsley, chopped


1. Preheat the oven to 400 degrees. Line a baking pan with parchment paper.

2. In a bowl, toss the carrots with four tablespoons of olive oil, cumin, paprika, and cayenne pepper. Add the sliced Meyer lemon and toss with the carrots.

3. Spread in an even layer on the baking sheet and sprinkle 2 teaspoons of Kosher salt over the carrots and lemon slices.

4. Roast for 20 minutes.

5. Rotate carrots and flip lemon slices, and season with another sprinkle of salt. Roast for another 10-15 minutes, or until carrots are golden brown.

6. Transfer to a serving plate and drizzle the remaining 2 tablespoons of olive oil over them. Finish with Kosher salt, ground black pepper, and chopped parsley.

Carrots with Pistachio-Herb Butter

Servings: 8
Preheat: 0
Prep Time: 
Source: Fine Cooking, Issue #131

Lime and pistachios add brightness and crunch to crisp-tender carrots. This recipe is designed so that you can do most of the work well in advance, making it perfect for a Thanksgiving or Christmas dinner. Then all you need to do is cook the carrots and toss them with their seasonings. See the Make-Ahead Tips for details.


1/2 cup salted, roasted, shelled pistachios
1/2 cup lightly packed fresh flat-leaf parsley leaves
1 Tbs. packed fresh mint leaves
2 oz. (4 Tbs.) unsalted butter, softened
1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup)
1 tsp. packed finely grated lime zest
4 to 6 drops hot sauce, such as Sriracha
Kosher salt
3 lb. carrots, peeled and cut into pieces about 2 inches long and 1/2 inch wide.
2 tsp. fresh lime juice; more as needed


Make the pistachio butter

Coarsely chop the pistachios in a food processor. Set aside half of the nuts. Pulse the remaining nuts until they are quite fine but not pasty. Add the parsley and mint, and pulse again until the herbs are finely chopped. Add the butter, cheese, zest, hot sauce, and 1 tsp. salt; pulse until well blended. If working ahead, scrape the butter onto plastic wrap, shape into a log, wrap, and freeze. Seal the reserved pistachios in a small zip-top freezer bag or other airtight container and freeze.

Cook and finish the carrots

Take the butter out of the refrigerator if made ahead. Combine the carrots and 1 tsp. salt in a 4-quart saucepan and add enough water to just cover. Cover the pan and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook to your liking, about 5 minutes for crisp-tender.

Reserve about 1/4 cup of the cooking water, drain the carrots, and then return them to the pan. Add the butter in pieces and toss to melt and coat the carrots. Add the lime juice and some of the reserved water, if necessary. Season to taste with salt and more lime juice. Serve topped with the reserved pistachios.

Make Ahead Tips

The butter can be made up to one month ahead and frozen (along with the reserved pistachios). Thaw the butter in the refrigerator for one day and the pistachios at room temperature.

The carrots can be peeled and cut up to two days ahead. Seal in a zip-top bag or other airtight container and refrigerate.

Spiced Chickpea and Carrot Salad

Servings: 4
Preheat: 0
Prep Time: 
Source: Carol

5 Times this recipe will serve 35 to 40 people


1 15 ounce can chickpeas, drained and rinsed
1 large onion sliced
1 cup sliced carrots
1/4 cup chopped cilantro
2 to 3 TBS olive oil
2 cloves garlic minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 TBS white wine vinegar
1 TBS honey
salt and peper


Drain chickpeas and toss them with carrots
Heat olive oil. Saute onions and then add garlic.
Add spices, stir and cook for one minute.
Add carrots and chickpeas. Saute, stirring for a few minutes. Remove from heat and add vinegar and honey.
Salt and Pepper to taste.
Add cilantro

Traditional Cole Slaw

Servings: 10
Source: Fine Cooking Aug/Sep 1999
This colorful cabbage slaw is the perfect companion to barbecued ribs, burgers on the grill, and fried chicken. Yields 8 cups; serves eight to ten. BTW, cole slaw comes from the dutch kool sla for cabbage salad.

½ head Savoy or Dutch white cabbage, shredded in a food processor (about 4½ cups)
2 cups water
1 Tbs. salt
2 medium carrots, shredded (about 1 cup)
7 scallions, finely chopped (about 2/3 cup) (optional)
3 Tbs. apple-cider vinegar
2 Tbs. sugar (or to taste)
3 to 4 Tbs. sour cream
½ tsp. celery seed
½ tsp. caraway seed
Salt and freshly ground pepper to taste

In a medium stainless-steel bowl, soak the cabbage in the water and salt for half an hour. Drain the cabbage, rinse it, and drain any excess water. Toss the cabbage with the remaining ingredients and refrigerate for 1 to 2 hours to allow the flavors to meld. Let stand at room temperature for 15 min. before serving.

Stir-Fried Burdock

Servings: —
Source: Coke Farms

2-3 burdock roots
1TB peanut oil
1TB sesame seeds
1-2 TB soy sauce
1 pinch of chili flakes
1 tsp toasted sesame oil
Dash of sake (optional)

Scrub roots and scrape skin with a sharp knife under running water. Keep burdock in water to keep from turning brown. Cut into 2″” sections and cut into match sticks. Keep cut pieces in water as you cut.

Heat peanut oil in wok on medium heat. When a bead of water evaporates on contact, add cut burdock, and stir-fry for about 5 minutes or until tender, but still firm. Add sesame seeds and chili flakes. Continue cooking for another minute, then add sesame oil and soy sauce.

Burdock is commonly used in Japanese cuisine and macrobiotic cooking. Burdock is very nutritious and has an earthy, nutty flavor. May also be used as an addition in soups and stews.

Spinach with Pine Nuts & Raisins

Servings: 6
Source: Fine Cooking August/September 2001 pg 39
Use baby spinach when it’s available; it’s sweeter, less gritty, easier to clean, and there’s no need to trim the stems.

2½ lb. fresh spinach, stems trimmed, leaves rinsed
½ tsp. coarse salt or sea salt
½ cup water
¼ cup fruity extra-virgin olive oil; more to taste
½ medium onion, finely chopped
3 Tbs. golden raisins
3 Tbs. pine nuts
Salt and freshly ground black pepper to taste

Put the spinach leaves in a large pot with a tight fitting lid (if all the spinach doesn’t fit, add the rest once it starts cooking and collapsing). Add the salt and water and cook, covered, on medium heat, stirring occasionally, until the spinach is wilted, 2 or 3 min. Drain in a colander, let cool, and squeeze out the liquid with your hands. You’ll end up with about 2 cups cooked spinach.

Heat 3 Tbs. of the olive oil in a large sauté pan set over medium heat. Add the onion and sauté until it begins to turn golden, about 5 min. Stir in the raisins and cook for another 3 to 4 min. Stir in the pine nuts and sauté until they’re lightly toasted, about 3 min. add the spinach and cook until any excess liquid has evaporated. Season generously with salt and pepper and drizzle each serving (or the whole serving platter) with the remaining 1 Tbs. olive oil.