Category Archives: delicious

Coconut and Curried Lentil Dahl

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I modified this recipe VERY little from that of “The Happy Pear” recipe (https://www.youtube.com/watch?v=h1G3J-nvAUI).  It is so easy to make, and very filling. You could use any number of greens in place of the bok choy (i.e., baby spinach, arugula, chard).  Also, if you wanted to speed up the cooking process, you could use yellow lentils as they cook much faster than green lentils.

I started off with a few tablespoons of EVOO in a stockpot, and added one whole chopped purple onion, two medium-sized chopped zucchinis, a grated carrot, and about 2 tsp. sea salt.  I stirred that over medium high heat for 3-5 minutes, while I chopped up the sweet potato.  It was organic, so I washed it well, but I did not peel it.  A lot of the nutrients from root vegetables are found in the skin (only use if organic, though).  Then, I added about 2 heaping tbsp. of a high-quality yellow curry, 1 heaping tbsp. each ground cumin, coriander, sweet paprika.  I continued to stir constantly over medium-high heat for another 5 minutes before adding the chopped sweet potato.  I stirred and mixed all ingredients very well so all vegetables were well coated with the spices.  At that point, I added one carton of Pomi strained tomatoes (26 oz.), and one 13 oz. Thai Kitchen unsweetened coconut milk.  Stirred all very well, then added one 16-oz package of dried green lentils that I had washed and drained thoroughly.  I mixed all this together, then added about 1.5 liters of water (enough to make it soup-like because the lentils and the sweet potato need a lot of water to absorb).  I also added a heaping tsp. of organic dried vegetable bouillon for extra flavor since I was going to add a very large bok choy later on after the vegetables and lentils had cooked for about 40 minutes.

After 40 to 45 minutes on simmer, stirring regularly and keeping an eye on the liquid level to be sure it was adequate, I added about a tbsp. of soy sauce, and one whole fresh-squeezed lime.  Then, I added the roughly chopped bok choy.  Stirred and simmer for another 10 minutes, or so before serving with some garnish of fresh cilantro.  On the side, I served couscous, but the dahl was plenty enough on its own.  It made a huge pot of dahl, so I’ll be freezing a lot of it today.

Thanks to “The Happy Pear” for their usual inspiration.  They’re on Instagram and other social media sites (I follow them on Instagram, and then watch their great YouTube videos.).

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Hearty Bean and Vegetable Soup

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Well, I received my CSA shipment from Farm Fresh To You (farmfreshtoyou.com) a few days ago, and I’d customized my box to include some fresh dill.  I love fresh dill.  It reminds me of the cabbage borscht my grandfather used to make when I was growing up; there was always lots of dill in his soups, and they were always so savory and delicious.

I also added rainbow carrots, zucchini, spring onions, chard, and sweet potato to my  delivery.  As I customized my box, I had in mind to make a really hearty soup that reminded me of the old days (minus the beef).  If you flavor your dishes, whatever they may be, I doubt you’ll miss beef or chicken.  But, if you want to include those, you can still use this basic recipe, and add the meat of your choice.

So, I’ll just describe how I made this, because I rarely write a recipe down, and it’s often trial and error, tasting as I go to adjust the flavor to my liking.

I prepped 4 sweet potatoes by scrubbing and chopping in equal-sized small pieces (not peeling, because a lot of the nutritional value is in the skin); 2 rainbow carrots, unpeeled, scrubbed and chopped; 1 large chopped zucchini; 4 spring onions, chopped (including stem); small bunch of chard, washed well, stem removed, then finely chopped and reserving about half cup for serving bowl; about 6-7 stems of fresh dill, washed and just torn, including stems; about 2 cups of previously fresh-frozen Brussels sprouts leaves; 1 16-oz can each of black beans and cannelloni beans, rinsed and drained; 1 container of Pomi chopped tomatoes; about 2 cups of V8 juice; about 64 oz. filtered water; vegetized sea salt to taste; pepper to taste; about 2 tbsp organic apple cider vinegar; a few bay leaves; about 1 tbsp dried basil; about a tsp. each of freshly grated turmeric and ginger; bee pollen to sprinkle over each serving, some extra spring onion bulb chopped for garnish, as well as the extra chopped chard.

Once all the vegetables were prepped, I heated the stockpot with EVOO on medium.  I added the sweet potatoes, carrots, zucchini, spring onions, chard, dill, Brussels sprouts leaves, bay leaves, basil, turmeric, and ginger.  I stirred it all well and let it cook down for about 20 minutes. Then, I added the Pomi crushed tomatoes, V8, rinsed beans, water, salt and pepper, and apple cider vinegar.  I let it all cook on a simmer with a tilted lid until the vegetables were tender, and the flavor was robust, probably about 40 minutes.  I like to cook soups slowly, so all the flavors marry.  Add more water, salt and pepper to your taste before you serve.

I added the extra chard to the serving bowls, and I topped each bowl with some spring onion (from the bulb), and then sprinkled some bee pollen on each one.

Curried Cauliflower Soup

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The absolutely most savory and tasty soup ever! It was so simple to make, that I am just going to describe how I made it because I didn’t use a recipe, and it was a taste-as-you-go kind of effort.

I had a whole cauliflower that I washed and broke into small florets. Meanwhile, I sautéed over medium heat in a heavy soup pot about 3 tbsp. EVOO, one large yellow chopped onion, three chopped celery stalks, three finely chopped carrots, a fresh and finely chopped large tomato, about 5 finely chopped garlic cloves. After a few minutes, I added a generous amount of high quality yellow curry (about 3 tbsp), about 1 tbsp each of sea salt, freshly ground pepper, and ground cumin. Stirred, and then grated about 3 tbsp each of fresh turmeric and ginger, and added that to the mix, along with the cauliflower florets. I stirred all ingredients well, and let sauté for a few more minutes before adding about 6 cups of fresh filtered water. Brought it all to a boil, then simmered until the cauliflower was tender (about 25 minutes). Before serving, I added some baby bok choy, chopped, and some chopped cilantro. I garnished each dish with a little whole baby bok choy, and some fresh parsley and cilantro, as well as some freshly-squeezed lime and a little Tamari.

All of this can (and should) be modified to your own taste. The main thing is to use the different ingredients, all organic, and maybe modify the measurements according to what you really like. It’s all about experimentation. This one turned out very well, and I just loved it (and still have leftovers).

Curried Cauliflower with Garbanzo Beans

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I posted this recipe last week when I made it. It appears to be one of the favorite Instagram food photos on my new account, so it deserves some recognition here! I love cauliflower, and I’m always looking for new and creative ways of preparing it. This dish was hearty enough to stand on its own; I added garbanzo beans to it, and of course a host of other ingredients that made the flavor of the dish pop like a weasel. So, here it is!

INGREDIENTS

1 large head of cauliflower, washed and cut into bite-sized florets
1 16-oz can garbanzo beans, washed and drained well
1 medium-sized tomato, deseeded and finely chopped
1 handful of fresh cilantro, washed and finely chopped
1 large sweet onion, finely chopped
5 cloves of finely chopped garlic (or less, if you’re worried about your breath)
2 tbsp yellow curry
1 tsp Garam Masala (an Indian spice for those of you unfamiliar with it)
1/2 cup water (or vegetable broth)
Salt and pepper to taste
Juice of half a lime, plus a wedge for the plate

METHOD

Heat olive oil over medium heat in a large heavy skillet. Add the chopped onion and garlic, and turn the heat down to low. Cook for about 4-5 minutes, stirring constantly so the garlic doesn’t burn. Add the curry powder and Garam Masala, and mix well. Continue cooking over low heat to let all the flavors blend for another 3-5 minutes. Add the cauliflower florets and mix well so that they are coated with the curry mixture. Turn the heat up to medium-high and stir-fry for about a minute or two before adding the water (or vegetable broth). Add the garbanzo beans, stir well, and bring to a boil. Turn the heat down to low, cover and let cook for about 10 minutes. Remove the lid to test the cauliflower for doneness. Depending on how well you like your cauliflower cooked, you can cook a few minutes longer with the lid on. Remove the lid, and if there is still liquid, let it evaporate by cooking a few minutes longer. When all liquid has evaporated, add the tomato and the cilantro, stir well and cover. Turn the heat off and let it sit for a few minutes. Test for salt and pepper. Plate into bowls, squeeze a little lime juice over each bowl, and garnish with a wedge of lime on the side.

Smoked Alaskan Sockeye Salmon Fettuccine “Alfredo”

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This is a slight departure from my typical vegan recipes, but it was a special occasion in that my sister had sent me some smoked salmon from Canada for my birthday. I am, as I have mentioned on here before, 99 percent vegan/1 percent salmon. 😉 I couldn’t wait to have some, so I decided to concoct a vegan version of Fettuccine Alfredo, and then add the smoked salmon to the sauce. The classic Fettuccine Alfredo would include dairy (cheese, cream, butter), but I replaced those ingredients with unsweetened, organic soy milk, Knorr Leek Recipe Soup Mix (1.8 oz Packet), and organic ground flaxseed. It was a delectable dairy-free, low-fat dish packed full of protein and other nutrients. I’ll definitely make it again.

INGREDIENTS

Smoked salmon (about 8 oz)
16 oz fettuccine pasta
1.8 oz pkg Knorr Leek Recipe Soup mix
Organic ground flaxseed (about 2 tbsp…depending on thickness desired)
Unsweetened organic soy milk (I used 1 cup less than in the soup mix recipe)
1 sweet onion, finely chopped
3 cloves finely chopped garlic
2 tbsp EVOO
Sea salt, and pepper to taste (best to add salt at the end because the Knorr mix and the smoked salmon are both salty)
Garnish of basil and/or rosemary

METHOD

Bring a large pot of salted water over high heat to a boil. Add the 16 oz of fettuccine, and cook according to package directions. Meanwhile, heat the olive oil in a large, non-stick pan. Add the chopped onion and garlic, and saute over medium heat for about 3 minutes until they’re golden brown. Turn heat down to low, and then stir in the Knorr Leek Recipe Soup mix. Gradually add the soy milk, stirring constantly, and turn heat up to medium-high while stirring. The mixture will thicken, but not enough to make an Alfredo sauce. Add the desired amount of ground flaxseed, continue stirring. Once the mixture is of the right consistency, turn the heat off. Mix in the smoked salmon (broken into small pieces). Taste for seasonings, and adjust. Drain the cooked fettuccine, and add to the sauce; mix well. Garnish with rosemary and basil.

Quinoa Tabbouleh with Baby Spinach, Avocado, and Blueberries

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Here, I made my Quinoa Tabbouleh recipe, posted on May 13, 2014. The only change I made to that recipe was the addition of 8 oz. of drained and rinsed sliced black olives, and only one bunch of finely diced green onions.

I served it with baby spinach, sliced avocado (what else is new?), and a handful of fresh organic blueberries.

I still have tons of fresh organic blueberries to use, so I made a batch of overnight, quick-cook, organic steel-cut oats. Simply mix 1 1/2 cups oats with 2 tsp. chia seeds, and 2 cups of organic almond milk. Pour into a sealed container, and refrigerate overnight.

I heated a little of it (about a cup) in the microwave this morning, and added a bunch of the blueberries. It was really delicious, and there is enough leftover for several more breakfasts (or snacks). You can add whatever you fancy each morning to this overnight oat mixture. It’s healthy, nutritious, and quite delicious.

Rotini Pasta with Tomato, Basil and Garlic Sauce

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This takes no time at all to make. You could use this tomato sauce over rotini or fusilli pasta (preferred because the sauce coats every nook and cranny in these types of spiral pastas), or for a lower carb version, it could be served over spiraled zucchini. I have the Veggetti, and it’s awesome.

Just coat a heavy skillet with about 2-3 tbsp of extra-virgin olive oil over medium-high heat. Add about 3 cups of fresh chopped, peeled, deseeded organic tomatoes; one grated organic carrot; about a tbsp of dried sweet basil; and about 3 or 4 minced garlic cloves. Stir and let simmer for about 10 minutes. Add one 24-ounce jar of Bionaturae unsalted organic strained tomatoes, about 1/2 tbsp roasted garlic and sea salt (www.thegarlicbox.com), and fresh-grind coarse pepper (www.gallowaysfoods.com) to taste. Let the sauce simmer on low while you cook the rotini al dente. I used one box of Barilla’s Veggie rotini. When the pasta is done, drain and return to pot. Stir some of the sauce into the pasta to moisten it. Serve the pasta on individual plates with about a half cup of sauce on top. Garnish with some fresh basil.

Delicious and easy. Filling, too.