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Juice of 1 lime

Avocado slices for garnish

➣If you can’t find poblanos, plain old green bell peppers taste good, too. Also, as always, if you like things on the spicier side, keep the seeds from a jalapeño or two

PLACE THE chopped potatoes in a small saucepan, cover with water, and bring to a boil. Let boil, covered, for a little less than 20 minutes, until the potatoes are easily pierced with a fork. Drain and set aside. Of course, you should be preparing everything else while it is boiling.

Preheat a soup pot over medium-high heat. Sauté the onion, jalapeños, and poblanos in oil for about 10 minutes, until everything is softened and the onions are slightly browned.

Add the garlic, cumin, oregano, and salt. Sauté for 1 more minute, until the garlic is fragrant. Add the white wine and tomatillos, raise the heat a bit to let the wine reduce and tomatillos release their juices, about 5 minutes.

Add the apples, vegetable broth, scallions, and ½ cup of cilantro. Lower the heat to a simmer (medium-low), cover, and cook for 20 minutes.

Use an immersion blender to partially puree everything. If you don’t have one, then let the mixture cool slightly and transfer to a blender or food processor; pulse until just slightly chunky. Don’t forget that if you are using a blender, you need to be careful not to have a steam explosion, so pulse quickly and then lift the lid to let steam escape, then pulse again and repeat. Or just go get yourself an immersion blender, it will save your life! If using a blender or food processor, transfer the mixture back to pot.

Taste for sweetness/tartness. Tomatillos are sometimes bitter; if that is the case, add a teaspoon or two of sugar and that should level things out. Add the cooked potatoes and the beans, and simmer for a few more minutes, until everything is heated through.

Add the remaining cilantro and the lime juice. Ladle into bowls, garnish with avocado and scallions, and serve.

LEEK AND BEAN CASSOULET WITH BISCUITS

SERVES 6

TIME: 1 HOUR 20 MINUTES

This is home-cooked comfort food to the max. Leeks, potatoes, carrots, peas, and white beans in a savory stew, with biscuits that are baked right on top of it. Isa often wishes that someone would have this ready and waiting for her at the end of a rainy day, but she doesn’t leave her apartment so that isn’t going to happen. You however are probably not such a recluse, so request that your loved ones have this ready and waiting for you, or do the same for them.

➣You can also add 2 cups of sautéed seitan to this stew when you add the beans.

➣If you don’t have an oven-safe skillet, transfer this to the same size casserole dish.

Stew: 2 Yukon gold potatoes, cut into ½-inch dice

3 cups vegetable broth

3 tablespoons cornstarch

2 tablespoons olive oil

2 leeks, washed well and sliced thinly (about 2 cups)

1 small onion, cut into medium-size dice

1½ cups carrots, peeled and cut into ½-inch dice

2 cloves garlic, minced

1 heaping tablespoon chopped fresh thyme, plus extra for garnish

Several pinches of freshly ground black pepper

½ teaspoon salt (more or less depending on how salty your broth is, so taste first)

¾ cup frozen peas

1 (15-ounce) can navy beans, drained and rinsed (about ½ cups)

Biscuits: ¾ cup plain soy milk

1 teaspoon apple cider vinegar

1½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

¼ cup nonhydrogenated vegan shortening

PREHEAT THE oven to 425°F.

Place the potatoes in a small pot and cover with water. Cover and bring to a boil. Once boiling, let cook for about 10 minutes, until the potatoes are just tender enough to be pierced with a fork. Drain immediately so that they do not overcook. While they are boiling, you can prep the rest of the veggies and start preparing the biscuits—the potatoes should definitely be done by the time you are.

Now, prepare everything for the biscuits. You’re not going to make them yet, but it’s good to have everything ready when it comes time to top the stew. Add the vinegar to the soy milk in a