Tag Archives: cilantro

Curried Cauliflower with Garbanzo Beans

CurriedCauliflowerWithGarbanzos

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.

Thai-Style Quinoa Salad

This savory and sweet salad is perfect as a main dish or served with greens and fruit or vegetables.  I served it with a mix of greens and some fresh mango that I’d just gotten from the local farmer’s market.  There’s a variety of fresh vegetables you could use in this salad besides carrot, cucumber, and onion.  I would just use the freshest vegetables you have from the farmer’s market.  If you use tomatoes, they should be deseeded, just as the cucumber was.  And I would stick with cherry or grape tomatoes for this recipe, if you decide on using them.  The dressing is really what makes this salad super delicious, and tweaking that to suit your own tastebuds is what’s important.

INGREDIENTS

2 cups cooled and cooked quinoa

3 grated carrots

4 large pickling cucumbers (my favorite, but you could use English), peeled and deseeded

6 green onions, finely chopped

1/2 cup chopped fresh cilantro

1 tsp Kosher salt

1/2 tsp coarse-grind pepper

4 limes, squeezed

3 tsp tamari or soy sauce

1 tbsp EVOO

1 tbsp sesame oil

1 tbsp rice vinegar

about 1/2 tsp crushed red pepper flakes (less or more, to taste)

METHOD

Mix the quinoa with all the ingredients up to an including the salt and pepper.  If you want to add other fresh, crunchy chopped vegetables, I would choose bell peppers, corn, fresh peas, or snap peas.   It’s a matter of choice, but the ones I listed are the ones I used.  For the dressing, mix the squeezed lime juice (should yield about 1/4 cup), and add the remaining ingredients.  Taste it to see if you need to add more acid (rice vinegar or lime), or more sesame oil.  If you want it more sweet and sour, adjust the tamari or soy sauce to suit your taste.  I absolutely loved the dressing by the time I was done tweaking it to my taste. Add it to your quinoa mixture, a little at a time as you mix.  You may not want to use it all, and instead serve some on the side to pour over the quinoa salad and whatever else you are serving it with.  I garnished it with a little mint from my garden.ThaiQuinoaSalad

Protein-packed Vegan patty with Salad and Dijon Dressing

VeggiePattyTurmeric

I adapted this recipe from Dana McIntyre’s “Veggie-packed Veggie Burger” (found in the Vegan category on her web site at http://thecrushingcancerkitchen.com).  She has a beautiful web site with awesomely healthy recipes; it’s well worth a visit.  I modified this recipe because I did not have all the ingredients she’d listed, and there were some others I wanted to add to mine.  One of the ingredients in this patty is turmeric (she used raw, but you can use dried).  For an overview of the health benefits attributed to turmeric, check out: http://www.webmd.com/vitamins-supplements/ingredientmono-662-turmeric.aspx?activeingredientid=662&activeingredientname=turmeric.  I didn’t have nuts, but I did have sunflower, chia, and hemp seeds.  Her recipe calls for 2 cups of nuts and/or seeds; I used 2.5 cups (1 cup each chia and hemp, and .5 cup ground sunflower seeds).  I did not have fresh beets, dulse (a red seaweed that grows on the northern coasts of the Atlantic and Pacific oceans) or flax, either.  I have had dulse many times before; I think it’s more commonly used in Canada.  Whole Foods provides a little overview of it, and some other sea vegetables on their web site: http://www.wholefoodsmarket.com/recipes/food-guides/sea-veggies?__federated=1.

So, some modifications to Dana McIntyre’s original recipe are what you see here.  I think the omission of dulse and beets definitely made a difference in the color, taste and texture of my rendition.  Nonetheless, it really was delicious.  Next time, I will make it using all the ingredients in her original recipe, and then make a more informed comparison.

INGREDIENTS:

1 c rolled oats

3/4 c rolled oats, ground roughly into flour-like consistency (I used my Vitamix)

1 c Chia seeds

1 c Hemp seeds

1/2 c sunflower seeds (ground in Vitamix)

1 tbsp cumin

1/2 yellow onion, diced

2 grated carrots

1 bunch of green onions, finely sliced

Large handful of cilantro, finely chopped

4 garlic cloves, minced

1 c peas, roughly pureed (I pureed half of them in Vitamix, and left the other half whole)

1 lemon, juice and zest

3 tbsp fresh dried turmeric

1 1/2 tsp sea salt

3/4 – 2 c water (depending on the consistency of the mixture at the end; add the water gradually, mix, and add more if necessary)

METHOD:

Preheat the oven to 325F.  Mix all the ingredients together in a large mixing bowl.  When the consistency allows them to be formed into patties, use a plastic 1/2 cup-size dry measuring cup to pack in the mixture.  Turn it over and drop onto a parchment-lined baking sheet, lightly coated with either olive oil or coconut oil.  When all the mixture has been formed and dropped onto the sheet, moisten the bottom of the cup with a little water, and press down on each one to flatten them evenly all over.  The patties should all be the same size and thickness for best results.

Bake for 20-30 minutes, turning half way through the baking process.

(For the dressing, I just mixed equal parts fresh-squeezed lemon juice and olive oil.  Then I added Dijon mustard to taste.  If it’s too acidic after adding the mustard, add a little more olive oil.) 

Organic Black Bean and Corn Salad with Vegetables

LentilsBeanCornSalad

This is a filling and nutritious salad that could be used as a main dish. It’s complete with protein from the black beans, complex carbs from the veggies, and healthy fats from the olive oil in the dressing, and the avocado. I served it on a platter with some lentils on the side, and I dished the salad over some lentils on my plate. It’s refreshing, with lots of tang and texture.

INGREDIENTS:

1 can organic black beans, drained and rinsed
1 cup organic petite sweet corn drained and rinsed (from frozen), or use fresh when it’s in season
1 yellow bell pepper, diced
1 Haas Avocado, diced
1/2 cup diced red onion
1/4 cup of mixed fresh cilantro, basil, and Italian parsley, chopped finely
Few extra basil leaves
1/4 cup freshly squeezed lime juice
1/8 cup extra-virgin olive oil
1 tsp cumin
1 tsp sea salt
1/4 tsp Galloway’s Lemon pepper

METHOD:

Mix the lime juice, olive oil, cumin, sea salt and pepper in a small mason jar. Cover tightly with the lid and shake well. Set aside.

Mix the black beans, corn, bell pepper, red onion, and the finely chopped herbs. Drizzle with a little of the dressing and mix all together. Last, gently mix in the avocado. Add a few basil leaves to the mixture. Cover and refrigerate for about 20 minutes before serving.

Basil, Italian Parsley, Cilantro and Mint Pesto with Pasta

Basil, Italian Parsley, Cilantro and Mint Pesto with Pasta

I was going to make a big batch of marinara sauce yesterday with a bunch of my patio garden tomatoes, but the squirrels beat me to them. They’re crazy over tomatoes, and they’re crafty as hell about getting them, despite my efforts to strategically place decoys (i.e., a bowl, now empty, of sunflower seeds)! I’ll have to work out a Plan B for the rest of the tomato plants.

Anyway, thankfully squirrels aren’t keen on basil, parsley, mint and cilantro; and, I love pesto. So, pesto it was. Instead of using just basil, I mixed it up with all these herbs from my garden. Since it’s vegan and without parmesan, it needed something more to give it a big flavor burst. A lot of vegan pesto recipes include nutritional yeast, but I didn’t have that. Maybe next time I’ll add it, and use just one or two herbs. But this recipe was really delicious, and I’ll definitely make it again.

INGREDIENTS:

2 c fresh basil
1 c fresh Italian parsley
1/2 c each fresh cilantro and mint
1/2 c pine nuts
3 cloves garlic
1/2 c extra-virgin olive oil
juice of one lemon
Himalayan pink salt, to taste

METHOD:

Combine the fresh herbs, nuts, garlic, and lemon juice in a food processor or Vitamix and process the mixture until it turns into a coarse meal. (If using a Vitamix, as I did, you’ll have to add some of the olive oil at the beginning, too. Otherwise, it’s too dry.)

Slowly add the remaining olive oil in a steady drizzle, processing until it becomes a smooth, light paste. Season with Himalayan pink salt, to taste.

Mix desired amount into your whole-wheat cooked and drained spaghetti or linguini. Add a little more pesto on top.

Broiled Marinated Wild Sockeye Salmon with Quinoa and Salad

Broiled Marinated Wild Sockeye Salmon with Quinoa and Salad

It may not be vegan, but I must have salmon every few months because I love it too much to give it up! I marinated it and broiled in the oven. The marinade was simple, and I used just a little of it and saved the rest in a glass bowl with a tight-fitting lid in the refrigerator. I’ll use it today to marinate some chicken breasts for tonight’s dinner for my non-vegan guests.

Marinade:

2 tbsp extra-virgin olive oil
1/3 c freshly squeezed lemon juice
1/3 c soy sauce
1 tsp minced garlic
1 tbsp Flavor God Garlic Lover’s Seasoning

Mix it all together and set aside. Place one salmon fillet (or whatever you want to marinate) in a baggie, and add about 1/4 c of the marinade. Shake until it’s well mixed and then refrigerate for at least 30 minutes. You can grill on the barbecue or broil in the oven. I chose to broil the salmon in the oven. I set the temperature to broil, and placed the rack about 6 inches below the heat element. Spray your cooking pan with olive oil and place the salmon fillet skin side down on the pan. Broil for about 3-4 minutes. Turn the heat down to 475 and continue baking for about another 3-5 minutes. Pull out of the oven and let it rest for a few minutes.

I served it with plain quinoa, and a simple salad of finely diced English cucumber, red bell pepper, sweet onion, and cilantro.

“Chop Salad” Vegetable Stir Fry with Rice

The family really liked the Vegan Pulao I’d made the day before, but I wanted to make a lower simple carb version, using a bunch of really finely chopped vegetables, and just a little bit of rice mixed in after the vegetables were done. I also grilled some super firm tofu, seasoned with Flavor God “Everything Seasoning,” and a light spray of olive oil (not pictured here, but I posted a photo of that on my donnalynnfox Instagram account). This stir fry includes a mouthwatering mix of vegetables that blend together well, and create an awesome, flavorful and colorful dish.

INGREDIENTS

1 c cooked and cooled rice
1/2 large cauliflower, finely chopped
2 c very finely chopped green beans
1 c finely chopped green onions
3 garlic cloves, minced
4 carrots, scraped and very finely chopped
4 stalks celery, very finely chopped
1/2 c finely chopped cilantro
2 tbsp EVOO
Flavor God Everything Seasoning (flavorgod.com) **
Fresh-cut chives for garnish

METHOD

Heat oil in non-stick wok or frying pan over high heat. Add the beans, carrots, and celery first. Mix and stir for a few minutes until they begin to soften. Add the garlic, cauliflower, green onion and cook for about another minute while continuing to stir. Turn heat down to medium and add cilantro and season to taste. Turn heat off and cover for five minutes. Turn heat back on to medium, and add rice, stirring gently into the mixture. Remove from heat once everything is heated through, and spoon into a large family-style serving bowl. Garnish with chives.

** Flavor God seasonings are the best I’ve used. Flavor God chef and owner, Chris Wallace, grinds his herbs and spices fresh every day for orders going out that day. His business has grown exponentially over the past few months because his product is so excellent. Check out his site at flavorgod.com. I ordered his eBook and the four-seasoning combo pack. I’ll definitely be ordering more once I run out (which will likely be soon)!