Cuisine Eric

Here is a super fantastic veggie stuffed pepper dish rich with umami and plant-forward wholesomeness. This is a quick casserole to prepare and have ready for hungry souls at the end of a productive day! 3/4 cup cooked rice or other grain 1 15.5 oz can lentils (or other favorite bean), rinced and drained 2 Tbsp chimichurri sauce or other flavoring sauce such as Latin American Sofrito 1 jalapeño pepper, minced 1-1/2 cup grated Monterrey Jack cheese (or favorite) 3 bell peppers, halved lengthwise, pith removed 2 cups cooked pasta (I used leftover egg noodles) 1 24 oz can favorite tomato or pasta sauce Preheat oven to 375F.   Mix the grains, beans, sauce, and pepper in a bowl.   Season a dash with salt and pepper to taste. Oil a 9x13” casserole pan and pour in the tomato sauce.   Top with the cooked pasta. Place peppers (or tomatoes if you are using) on top and fill evenly with the lentil mixture.   Scatter cheese on top. Bake for about 20-30 minutes until brown and bubb...

We eat salmon regularly as part of our plant-forward omnivore-pescatarian diet.  Well, really, because we like it! So I am always looking for a variety of ways to cook and present it.  Here is a nice lemony poached version, especially well suited for wild-caught Alaskan salmon that can have a propensity for dryness.  The poaching brings soft mildness and great flavor. 1 large onion, sliced thinly 2 Tbsp butter plus 1 Tbsp olive oil 1 lemon, thinly sliced 2 servings salmon (I used Alaskan wild-caught) 1/3 cup dry white wine (or chicken broth) Sauté the onions in the butter and oil for about 10-15 minutes, until well browned and caramelized. Slow cooking with regular stirring is the key here. Top the onions with the lemon and then the salmon.    Pour in the wine or broth and bring to a boil.   Reduce to   the lowest simmer.   Cover and cook for about five minutes. Remove the salmon and lemon to a plate and cover and keep warm.   Reduce the liqu...

This is a nice vegetarian side dish, or main course, paired with your favorite side dishes.  Our brother in law Tommy grows the most delicious butternut squash and we relish taking a few home with us every fall.   Try this interesting approach to roasting squash inspired by Derek Sarno, who worked on plant-based offerings at Whole Foods and UK's Tesco markets  (YouTube, check him out). He made his vegan, but mine is only plant-forward, as I offer these tasty fillets on a luscious beef-broth-based mushroom gravy. 1 large butternut squash, unpeeled 2 Tbsp butter plus 2 Tbsp olive oil 4 short (2-inch) sprigs fresh rosemary Sauce: 2 Tbsp butter 1 small shallot, finely minced 8 oz mushrooms, diced 1/2-inch 2 large cloves garlic, minced about 1/2 tsp fresh rosemary, minced 1-1/2 cups water 1 tsp beef better than bouillon (or veggie for vegetarian) 1 Tbsp corn starch 1 Tbsp soy sauce Preheat oven to 375F. Roast squash in a roasting pan for about 45 min to an hour.   Re...