This is from the Cooks Encyclopedia of Vegetarian Cooking by Linda Fraser.
I came across this recipe when I was looking for something to make with chickpeas and eggplants.
It was very delicious but not as spicy as the title made it to be.
The flavors definitely exploded in my mouth.
3 large eggplants, cubed
1 cup chickpeas, soaked overnight
1/4 cup olive oil
3 garlic cloves, chopped
2 large onions, chopped
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 ground coriander
3 14 oz cans diced tomatoes
salt and pepper
place the eggplant in a colander and sprinkle with salt.
set the colander in a bowl and let sit for 30 minutes to allow the bitter juices to escape.
rinse the eggplant with cold water and dry on paper towels (skipped this step. I didn't feel the need.)
drain the chickpeas and put in a saucepan with enough water to cover.
bring to a boil and simmer for 1 - 1/2 hours, or until tender.
drain.
heat the oil in a large saucepan.
add the garlic and onion and cook until soft.
add the spices and cook, stirring, for a few seconds.
stir in the eggplant and cook for 5 minutes.
add the tomatoes and chickpeas and season with salt and pepper.
cover and simmer for 20 minutes.
to make the garnish, heat 2 tbsps of olive oil in a frying pan and when very hot, add 1 sliced onion and 1 garlic clove, sliced.
fry until golden and crisp.
serve the stew with rice, topped with the onion and garlic and garnished with cilantro.
ENJOY!
Friday, January 21, 2011
Wednesday, January 19, 2011
The Indian Vegan Kitchen BY Madhu Gadia, M.S., R.D.
is my new obsession. I bought it a few weeks ago and I've been perusing the recipes trying to figure out where to begin.
Next to Thai food, Indian food is my next favorite.
The colors, the aroma and the taste makes my mouth happy.
Last night I decided to make this...
Black-Eyed Peas and Potatoes
1 1/2 tbsps canola or vegetable oil
1/2 tsp cumin seeds
3/4 cup onion, finely chopped
1 tsp ginger, peeled and grated
1 cup tomatoes, chopped
1/2 tsp turmeric
1 1/2 tsps ground coriander
1/2 tsp cayenne pepper
1 tbsp almond butter
1 1/2 cups black-eyed peas or if you are not a dried bean kinda person 1 can black-eyed peas, drained and
rinsed
1 cup potatoes, peeled and cut into 1 inch pieces
3/4 tsp salt
2 cups water
1/2 tsp garam masala
1 tsp lemon juice
2 tbsp cilantro, chopped
heat oil in a wok (or large skillet) on medium-high heat.
add cumin seeds and cook for a few seconds until darker brown.
add onion and fry 2-3 minutes until golden brown.
add ginger and tomatoes.
cover and cook for about 2 minutes.
using a potato masher or the back of a spoon, mash the tomatoes until well blended.
add turmeric, coriander, cayenne pepper, and almond butter.
stir for a few seconds
add the black-eyed peas and potatoes, and stir to coat with the onion masala.
add salt and water.
bring to a boil, reduce heat to a low boil, and simmer for about 10 minutes.
using the back of a spoon, mash a few potatoes against the pan.
add garam masala and lemon juice.
transfer to a serving bowl and garnish with cilantro.
serve with rice.
ENJOY!
It was so yummy. The kids felt it had too much flavor.
Seasoned Zucchini (because I wanted some kind of vegetable to complete my meal)
2 lbs zucchini
1 tbsp canola or vegetable oil
1 tsp cumin seeds
1/2 tsp turmeric
3/4 salt
1/4 tsp cayenne pepper
2 tsps ground coriander
1/4 cup water
1/2 tsp garam masala
1 tsp lemon juice
2 tbsps cilantro, chopped
trim zucchini ends and slice in 2 length-wise.
then cut into 1/2 inch thick pieces.
heat oil in a wok or skillet on medium-high heat.
add cumin seeds and cook for a few seconds until golden brown.
add zucchini and stir.
stir in turmeric, salt, cayenne pepper, and coriander.
add water.
cover with lid.
reduce heat and simmer for 5-7 minutes, until zucchini is tender.
sprinkle garam masala and lemon juice over mixture and stir.
transfer to a serving platter and garnish with chopped cilantro.
TIPS:
alot of spices can be found in the ethnic section of the supermarket and are cheaper than what you will find in the spice racks.
also I did not clean my wok between the seasoned zucchini and the black-eyed peas and potatoes. Seasonings transfer from one dish to another and it's YUMMY.
Next to Thai food, Indian food is my next favorite.
The colors, the aroma and the taste makes my mouth happy.
Last night I decided to make this...
Black-Eyed Peas and Potatoes
1 1/2 tbsps canola or vegetable oil
1/2 tsp cumin seeds
3/4 cup onion, finely chopped
1 tsp ginger, peeled and grated
1 cup tomatoes, chopped
1/2 tsp turmeric
1 1/2 tsps ground coriander
1/2 tsp cayenne pepper
1 tbsp almond butter
1 1/2 cups black-eyed peas or if you are not a dried bean kinda person 1 can black-eyed peas, drained and
rinsed
1 cup potatoes, peeled and cut into 1 inch pieces
3/4 tsp salt
2 cups water
1/2 tsp garam masala
1 tsp lemon juice
2 tbsp cilantro, chopped
heat oil in a wok (or large skillet) on medium-high heat.
add cumin seeds and cook for a few seconds until darker brown.
add onion and fry 2-3 minutes until golden brown.
add ginger and tomatoes.
cover and cook for about 2 minutes.
using a potato masher or the back of a spoon, mash the tomatoes until well blended.
add turmeric, coriander, cayenne pepper, and almond butter.
stir for a few seconds
add the black-eyed peas and potatoes, and stir to coat with the onion masala.
add salt and water.
bring to a boil, reduce heat to a low boil, and simmer for about 10 minutes.
using the back of a spoon, mash a few potatoes against the pan.
add garam masala and lemon juice.
transfer to a serving bowl and garnish with cilantro.
serve with rice.
ENJOY!
It was so yummy. The kids felt it had too much flavor.
Seasoned Zucchini (because I wanted some kind of vegetable to complete my meal)
2 lbs zucchini
1 tbsp canola or vegetable oil
1 tsp cumin seeds
1/2 tsp turmeric
3/4 salt
1/4 tsp cayenne pepper
2 tsps ground coriander
1/4 cup water
1/2 tsp garam masala
1 tsp lemon juice
2 tbsps cilantro, chopped
trim zucchini ends and slice in 2 length-wise.
then cut into 1/2 inch thick pieces.
heat oil in a wok or skillet on medium-high heat.
add cumin seeds and cook for a few seconds until golden brown.
add zucchini and stir.
stir in turmeric, salt, cayenne pepper, and coriander.
add water.
cover with lid.
reduce heat and simmer for 5-7 minutes, until zucchini is tender.
sprinkle garam masala and lemon juice over mixture and stir.
transfer to a serving platter and garnish with chopped cilantro.
TIPS:
alot of spices can be found in the ethnic section of the supermarket and are cheaper than what you will find in the spice racks.
also I did not clean my wok between the seasoned zucchini and the black-eyed peas and potatoes. Seasonings transfer from one dish to another and it's YUMMY.
Tuesday, November 16, 2010
the name of this title is secret...
is actually a title of one my kids favorite books. I just typed it because I had no idea what to title this blog. Who decided we needed a title for a blog entry.
Yesterday's Hoppin' John Salad was amazing! My picky eater thought it was okay and so did my not so picky eater. They didn't like the Kwik Kale, which was fine. It was a bit bitter. Maybe I cooked it for too long? I never ate, much less cooked, kale before yesterday. It was quite an adventure for my taste buds.
Dinner for Day 2 is Southern Beans and Greens and Couscous Confetti Salad.
Couscous Confetti Salad
makes about 8 1-cup servings
1 1/2 cups dry whole wheat couscous
2 cups boiling water
3-4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot grated
1-2 cups finely shredded red cabbage
1/2 cup golden raisins or chopped dried apricots
juice of 1 lemon
1/4 cup seasoned rice vinegar
1 tbsp olive oil
1 tsp curry powder
1 1/2 tsps salt
in a large bowl, combine couscous and boiling water.
stir to mix, then cover and let stand until all the water has been absorbed, 5-10 minutes.
fluff with a fork.
add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.
in a small bowl mix lemon juice vinegar, oil, curry powder, and salt.
add to salad and toss to mix.
serve at room temperature or chilled.
Southern Beans and Greens
1 cup vegetable broth or water
3 cups drained cooked or canned beans (any you have on hand is good)
1/2 tsp crushed garlic
4 cups chopped fresh kale, stems and center ribs removed, lightly packed
1 tsp olive oil
salt, to taste
black pepper, to taste
tabasco sauce, to taste
combine beans, broth or water, and garlic in a large saucepan.
place chopped kale on top of beans and bring to a boil.
cover, reduce heat to low, and simmer until kale is tender, about 15 to 20 minutes.
remove from heat and stir in oil, salt, black pepper, and tabasco sauce to taste.
These and other recipes could be found at http://www.21daykickstart.org/
Yesterday's Hoppin' John Salad was amazing! My picky eater thought it was okay and so did my not so picky eater. They didn't like the Kwik Kale, which was fine. It was a bit bitter. Maybe I cooked it for too long? I never ate, much less cooked, kale before yesterday. It was quite an adventure for my taste buds.
Dinner for Day 2 is Southern Beans and Greens and Couscous Confetti Salad.
Couscous Confetti Salad
makes about 8 1-cup servings
1 1/2 cups dry whole wheat couscous
2 cups boiling water
3-4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot grated
1-2 cups finely shredded red cabbage
1/2 cup golden raisins or chopped dried apricots
juice of 1 lemon
1/4 cup seasoned rice vinegar
1 tbsp olive oil
1 tsp curry powder
1 1/2 tsps salt
in a large bowl, combine couscous and boiling water.
stir to mix, then cover and let stand until all the water has been absorbed, 5-10 minutes.
fluff with a fork.
add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.
in a small bowl mix lemon juice vinegar, oil, curry powder, and salt.
add to salad and toss to mix.
serve at room temperature or chilled.
Southern Beans and Greens
1 cup vegetable broth or water
3 cups drained cooked or canned beans (any you have on hand is good)
1/2 tsp crushed garlic
4 cups chopped fresh kale, stems and center ribs removed, lightly packed
1 tsp olive oil
salt, to taste
black pepper, to taste
tabasco sauce, to taste
combine beans, broth or water, and garlic in a large saucepan.
place chopped kale on top of beans and bring to a boil.
cover, reduce heat to low, and simmer until kale is tender, about 15 to 20 minutes.
remove from heat and stir in oil, salt, black pepper, and tabasco sauce to taste.
These and other recipes could be found at http://www.21daykickstart.org/
Monday, November 15, 2010
so I found this app...
...from PCRM's 21-day vegan kickstart program. There is a list of recipes and suggestions for every meal everyday for 21 days. Very interesting recipes into day 1. I am going to try to follow it. I so need to get away from all dairy. Cheese is my weakness. Also I am trying to lose a few inches. ;-/
I hope the kids will eat it.
Hoppin' John Salad
Makes about 10
1/2 cup serving size
2 cups cooked black-eyes peas or 1 15oz can black-eyed peas drained (I couldn't find the canned version so dinner will be after sunset around 7ish)
1 1/2 cups cooked brown rice
1/2 cup finely sliced green onions
1 celery stalk, thinly sliced (about 1/2 cup)
1 tomato diced
2 tbsps finely chopped fresh parsley
1/4 cup lemon juice
1 tbsp olive oil
1/4 tsp salt
1-2 garlic cloves, crushed
combine black-eyed peas, rice, green onions, celery, tomato, and parsley in a mixing bowl.
in a small bowl, mix together lemon juice, oil, salt, and garlic and pour over the salad. toss gently.
chill 1-2 hours, if time permits.
Kwick Kale
makes 4 servings
1/2 cup water
1 bunch kale
2 tsps seasoned rice vinegar
wash kale, remove stems and chop leaves into 1/2 inch strips.
heat water in large skillet with a lid.
when boiling, add kale.
cover and cook over medium heat until greens are bright green and tender, about 5 minutes
sprinkly with vinegar and stir to heat.
serve warm
Also on a side note a lot of the ingredients, so far, I already have on hand. I went to the store and bought only what I needed for dinner and spent under $5. Good to always have on hand: brown rice, garlic, lemon juice and celery. I already had seasoned rice vinegar which seems to last forever because you use only a tiny bit everytime.
Sorry about the typos. Kids are waiting for AWANA study time.
www.21daykickstart.org
I hope the kids will eat it.
Hoppin' John Salad
Makes about 10
1/2 cup serving size
2 cups cooked black-eyes peas or 1 15oz can black-eyed peas drained (I couldn't find the canned version so dinner will be after sunset around 7ish
1 1/2 cups cooked brown rice
1/2 cup finely sliced green onions
1 celery stalk, thinly sliced (about 1/2 cup)
1 tomato diced
2 tbsps finely chopped fresh parsley
1/4 cup lemon juice
1 tbsp olive oil
1/4 tsp salt
1-2 garlic cloves, crushed
combine black-eyed peas, rice, green onions, celery, tomato, and parsley in a mixing bowl.
in a small bowl, mix together lemon juice, oil, salt, and garlic and pour over the salad. toss gently.
chill 1-2 hours, if time permits.
Kwick Kale
makes 4 servings
1/2 cup water
1 bunch kale
2 tsps seasoned rice vinegar
wash kale, remove stems and chop leaves into 1/2 inch strips.
heat water in large skillet with a lid.
when boiling, add kale.
cover and cook over medium heat until greens are bright green and tender, about 5 minutes
sprinkly with vinegar and stir to heat.
serve warm
Also on a side note a lot of the ingredients, so far, I already have on hand. I went to the store and bought only what I needed for dinner and spent under $5. Good to always have on hand: brown rice, garlic, lemon juice and celery. I already had seasoned rice vinegar which seems to last forever because you use only a tiny bit everytime.
Sorry about the typos. Kids are waiting for AWANA study time.
www.21daykickstart.org
Wednesday, October 20, 2010
Yum Soup....
It has been raining for the past couple days almost at a steady rate. I love the rain in the evening and most weekends when I do not have to be out and about. Yesterday I was inspired when I saw some people posting the want/need of soup during the rainy season. I lived on soup as a kid. My grandmother used make it all the time for me with different vegetables. My favorite were pumpkin soup and sweet potato soup. I couldn't get enough of it!
These recipes takes some planning. They were taken from Deceptively Delicious by Jessica Seinfelf and adjusted to my own tastes.
Meatball Soup
3 ounces whole wheat pasta shapes (I used bowties because the look so elegant and fancy)
nonstick cooking spray (I finally bought one of those empty cooking spray canisters and now my life is almost complete)
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 28 oz can whole peeled tomatoes, with their juice (mine had basil and it was good)
1/4 cup carrot puree
1 1/2 tsps salt
3 cups reduced-fat low-sodium beef or chicken broth (I used vegetable broth)
3 slices whole wheat bread, cubed
1 large egg, lightly beaten (I used egg replacer. They are a bit costly but lasts forever)
1/4 cup nonfat (skim) milk (soy milk here)
2 tbsps grated Parmesan cheese, plus more for serving
1/4 tsp pepper
1/4 tsp paprika
1/2 pound lean ground turkey (I used a veggie burger crumbled)
salt to taste
cook the pasta in a large pot of boiling salted water according to package directions until al dente. drain in a colander and set aside.
coat a large pot with cooking spray and set it over medium-high heat. when the pot is hot, add the oil and then the onion and garlic. cook, stirring often, until the onion is softened but not browned 3 minutes. be careful not to burn the garlic because it will be bitter.
puree the tomatoes and their juice with the carrot puree in a food processor or blender, then add to the pot along with 1/2 tsp salt. add the broth, reduce heat to low, and simmer, covered for 10-15 minutes.
meanwhile, put the bread in a large bowl. add the egg, sweet potato puree, milk, parmesan, 1 tsp salt, the pepper and paprika, and let soak until the bread is very soft. stir to break the bread, add the ground turkey, and mix until smooth. form into mini meatballs 1/2 inch in diameter (I didn't. Mine were about 1 inch and were fine).
add the meatballs to the pot. simmer, covered, until the meatballs are no longer pink in the center, 12-15 minutes. stir in the pasta.
salt to taste
serve sprinkled with parmesan.
Banana Bread
nonstick cooking spray
3/4 whole wheat flour
1/2 cup all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon (optional but yummy)
1/2 cup firmly packed light or dark brown sugar
1/4 cup canola or vegetable oil
2 large egg whites
1 1/2 cups banana puree
1/2 cup cauliflower puree
1 tsp pure vanilla extract
I dumped everything in my bread machine from wettest to dryest and walked away but you don't have to.
preheat the oven to 350 degrees F. coat a loaf pan or 2 mini pans with cooking spray.
in a bowl or a zipped lock bag, mix the flours with the baking soda, baking powder, salt, and cinnamon, if using. set aside
in a large mixing bowl, mix the sugar and oil with a wooden spoon until well combined. mix in the egg whites, banana and cauliflower purees, and vanilla. add the flour mixture and mix just until combined.
pour the batter into the loaf pan. bake until a toothpick inserted into the center comes out clean. 55-60 minutes for the large loaf, 25-30 minutes for the mini loaves. let cool on a rack for 5 minutes. then turn the bread out of the pan to cool before serving.
OMG SO GOOD I HAD MINE WITH A BIT OF CREAM CHEESE!
These recipes takes some planning. They were taken from Deceptively Delicious by Jessica Seinfelf and adjusted to my own tastes.
Meatball Soup
3 ounces whole wheat pasta shapes (I used bowties because the look so elegant and fancy)
nonstick cooking spray (I finally bought one of those empty cooking spray canisters and now my life is almost complete)
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 28 oz can whole peeled tomatoes, with their juice (mine had basil and it was good)
1/4 cup carrot puree
1 1/2 tsps salt
3 cups reduced-fat low-sodium beef or chicken broth (I used vegetable broth)
3 slices whole wheat bread, cubed
1 large egg, lightly beaten (I used egg replacer. They are a bit costly but lasts forever)
1/4 cup nonfat (skim) milk (soy milk here)
2 tbsps grated Parmesan cheese, plus more for serving
1/4 tsp pepper
1/4 tsp paprika
1/2 pound lean ground turkey (I used a veggie burger crumbled)
salt to taste
cook the pasta in a large pot of boiling salted water according to package directions until al dente. drain in a colander and set aside.
coat a large pot with cooking spray and set it over medium-high heat. when the pot is hot, add the oil and then the onion and garlic. cook, stirring often, until the onion is softened but not browned 3 minutes. be careful not to burn the garlic because it will be bitter.
puree the tomatoes and their juice with the carrot puree in a food processor or blender, then add to the pot along with 1/2 tsp salt. add the broth, reduce heat to low, and simmer, covered for 10-15 minutes.
meanwhile, put the bread in a large bowl. add the egg, sweet potato puree, milk, parmesan, 1 tsp salt, the pepper and paprika, and let soak until the bread is very soft. stir to break the bread, add the ground turkey, and mix until smooth. form into mini meatballs 1/2 inch in diameter (I didn't. Mine were about 1 inch and were fine).
add the meatballs to the pot. simmer, covered, until the meatballs are no longer pink in the center, 12-15 minutes. stir in the pasta.
salt to taste
serve sprinkled with parmesan.
Banana Bread
nonstick cooking spray
3/4 whole wheat flour
1/2 cup all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon (optional but yummy)
1/2 cup firmly packed light or dark brown sugar
1/4 cup canola or vegetable oil
2 large egg whites
1 1/2 cups banana puree
1/2 cup cauliflower puree
1 tsp pure vanilla extract
I dumped everything in my bread machine from wettest to dryest and walked away but you don't have to.
preheat the oven to 350 degrees F. coat a loaf pan or 2 mini pans with cooking spray.
in a bowl or a zipped lock bag, mix the flours with the baking soda, baking powder, salt, and cinnamon, if using. set aside
in a large mixing bowl, mix the sugar and oil with a wooden spoon until well combined. mix in the egg whites, banana and cauliflower purees, and vanilla. add the flour mixture and mix just until combined.
pour the batter into the loaf pan. bake until a toothpick inserted into the center comes out clean. 55-60 minutes for the large loaf, 25-30 minutes for the mini loaves. let cool on a rack for 5 minutes. then turn the bread out of the pan to cool before serving.
OMG SO GOOD I HAD MINE WITH A BIT OF CREAM CHEESE!
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