Tag Archives: gluten-free

Flexibility: Eggplant Puttanesca

Eggplant Puttanesca & CameBOSH

I like recipes that are flexible. They can be flexible from the standpoint of not needing exact measurements with ingredients that can be easily substituted. Flexible also means that the dish can be served either hot or cold, as an entree or appetizer, and can be served at the table or easily transported to work or a family gathering. One of my favorite eggplant recipes is for Baingan Bhartha, an Indian dish made with grilled eggplant, tomatoes, onions, garlic and ginger. Some time ago I changed it up and made an Italian-influenced Giambotta. Another one of my favorite meals is Pasta Puttanescaa spicy dish made with tomatoes, olives and capers. I took bits and pieces of these dishes and came up with this recipe for Eggplant Puttanesca. I grilled eggplant slices then simmered them with tomatoes, Kalamata olives, capers, garlic and crushed red pepper. It’s a versatile dish that can be enjoyed on its own, with a side of pesto-scented orzo or Italian bread for dunking. It reheats nicely and can be eaten at room temperature which makes for a tasty, make-ahead appetizer. Toss it with a small cut pasta to pack for a workday lunch or to share at an outdoor gathering. I had the leftovers for lunch today with CameBOSH, a warm cheese-like spread from Bosh TV. I still have a little leftover and I’m already dreaming up my next meal. Add a little flexibility to your meal plan with this Eggplant Puttanesca. Thanks for being Vegi-curious.


Eggplant Puttanesca

8 plum tomatoes (or 1 can Italian plum tomatoes)
1 large eggplant (about 2 pounds)
4 large garlic cloves, minced
2 Tablespoons capers, rinsed and drained
¼ cup Kalamata olives, sliced in half
2 teaspoons dried marjoram or oregano
1 teaspoon crushed red pepper
Salt and pepper to taste

Cooked pasta (a small cut like orzo)

If you’re using canned tomatoes, skip this step. Bring a medium pot of water to boil. Using a knife, score an “x” into the blossom end of the tomatoes. Place tomatoes in water long enough for skin to soften and peel away from the flesh of the tomatoes. Place in a colander and when cool enough to handle, remove skins. Place tomatoes in food processor and process until chunky.

Slice eggplants crosswise into 1” thick slices. Preheat outdoor grill on medium heat. (It’s not necessary to coat the grates with oil, but you may do so if you like.) Place eggplants on grill and cook until grill marks appear on both sides. Remove to cutting board and cut slices into quarters or sixths. Set aside.

Heat a large non-stick skillet over medium-high heat. (You can use a small amount of olive oil to coat the skillet if desired.) Add garlic and saute until it starts to brown, adding water 2 tablespoons at a time to prevent sticking. Add tomatoes, capers, olives, marjoram and red pepper. Cook until the sauce starts to thicken. Add eggplant and continue to cook until desired tenderness (about 10 minutes). Season with salt and pepper. Serve with cooked pasta or crusty Italian bread.

12 Apr 2017

Don’t Fast. Feast: Gumbo Burgers with Roasted Pepper Sauce

Gumbo Burger with Roasted Pepper Sauce

I’ve been trying to incorporate more vegetables into my bean burger recipes and came up with this recipe the last time I made a pot of Vegetable Gumbo. Gumbo has its roots in Louisiana’s Creole cuisine and I usually make it right around Mardi Gras time. The highlight of Mardi Gras happens on Fat Tuesday, reflecting the practice of the last chance to eat rich, fattening foods before the ritual of the Lenten fast begins. Well, if you eat healthy, low-fat plant food all year round there’s no need to fast in the first place. I still enjoy learning about and celebrating holidays and traditions, so I wanted to share this recipe for Gumbo Burgers just in time for Fat Tuesday.

To make the burgers, I start by cooking the the “holy trinity” of onions, celery and bell peppers, adding tomatoes and aromatics, then cooking out most of the liquid. The mashed beans act to hold the vegetables together and the oats help to absorb any extra liquid. The Roasted Pepper Sauce is made with a small amount of cashew cream, roasted red peppers and hot sauce. These burgers have so much going into them that you don’t need anything else going on top of them, but feel free to serve with your favorite burger toppings. We had our burgers with a side of steamed spinach with a honey-mustard-cider vinegar dressing. The recipe makes a lot of burgers, so you can wrap them individually and place in the freezer to enjoy in the weeks ahead. Why fast when you can feast all year long on these healthy, hearty Gumbo Burgers? Thanks for being Vegi-curious.

Gumbo Burgers with Roasted Pepper Sauce

Makes 8 to 12 patties

2 cans red kidney, pink or pinto beans, drained
½ cup whole oats, processed into course flour
1 extra large onion, diced
2 celery stalks, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 large tomato, diced
1 Tablespoon tomato paste
8 oz. okra, chopped
2 teaspoons liquid smoke
2 Tablespoons dried thyme
Cayenne pepper
Salt and pepper to taste

Roasted Pepper Sauce (recipe follows)
Hamburger buns
Burger toppings as desired (tomato, onions, lettuce, etc.)

Place beans in a large mixing bowl and smash with a potato masher or fork. Place oat flour into bowl and set aside.

Heat a non-stick skillet on high heat. Add onions, celery, bell pepper and garlic and saute until lightly browned. Add tomato, tomato paste, okra, liquid smoke, thyme and cayenne pepper and continue cooking until all of the liquid has dried up. Add to mixing bowl and stir to combine. Season with salt and black pepper, adding more of the other seasonings as desired.

Line a baking sheet with parchment paper. Divide mixture into even portions using either a one-third or one-half measuring cup and form into patties. Place on parchment paper and refrigerate for several hours.

When ready, heat a non-stick electric griddle on 350F. Place patties on griddle and cook until browned and burgers become firm, turning once during cooking. Serve on buns with roasted pepper sauce and your favorite toppings.

Roasted Pepper Sauce

½ cup raw cashews (soaked)
½ cup roasted red peppers
2 to 4 teaspoons hot sauce

Rinse and drain the soaked cashews. Place in container of high-speed blender and add enough water to cover about half of the cashews. Process on high until super smooth. Remove from container. This should yield about ½ cup, but you will only use ¼ cup to make the sauce.

Return ¼ cup of the cashew cream in the blender container along with the roasted peppers and hot sauce. Process on high until smooth. Place in a covered container and refrigerate before using.

Note: if you do not wish to use cashews, you can try substituting silken tofu.

28 Feb 2017

Smokin’ Good: Frank n’ Burgers

Frank n’ Burger

I don’t remember exactly what I was doing a few weeks ago when I had what I call a “sensory flashback”. It was most likely brought on by something I had cooking on the stove, but there was something in the air that reminded me of the sweet and tangy onion sauce served up by the hot dog vendors of New York. Some folks like sauerkraut and mustard on their hot dogs and others like chili dogs. Maybe it’s a Brooklyn thing, but there’s nothing sweeter than a hot dog with red onion sauce. The sauce is so easy to make with ketchup or tomato sauce, onions and spices. The hard part is the hot dog. I’m sure there are countless vegan versions of hot dogs made with tofu and seitan. The problem for us is that there is too much sodium and fat in these products. A problem for others may be a soy or gluten allergy. So, how about those carrot dogs simmered in soy sauce that were popping up every day this past summer? They might make a fun treat, but a meal it does not make. And, again, it’s too much sodium for us. I wanted to come up with something substantial that would fit inside a bun and was reminiscent of that smokey hot dog flavor. I started with pinto beans as they have a pink-ish hue to them. I pressure cooked them with onions, garlic and liquid smoke to infuse the beans with flavor. I used sweet potatoes as a binding ingredient and for their color and smooth texture; oatmeal to absorb excess liquid; sauerkraut for a little zing; and some smoked paprika and additional liquid smoke to deepen the smokiness. All I can say is that the aroma coming off the griddle smelled just like hot dogs cooking on the grill on a summer afternoon. We enjoyed them with mustard and onion sauce on toasted burger buns. I was stuffed before I was done with mine. Smoky, sweet, tangy. All that and healthy, too. These Frank n’ burgers just might go down as my all-time favorite bean burger . . . and hot dog. Thanks for being Vegi-curious.

Frank n’ Burgers

Makes 8 to 10 burgers.

8 oz. dried pinto beans, soaked overnight
1 small yellow onion, chopped
4 garlic cloves, chopped
2 teaspoons liquid smoke

1 cup old fashioned oats
1 cup cooked sweet potato
1 cup sauerkraut, drained
½ teaspoon smoked paprika
1 teaspoon liquid smoke (optional)
Black pepper, to taste

Hot dog onions (recipe follows)

Drain and rinse beans. Place in pressure cooker with onion, garlic and liquid smoke. Pressure cook on high according to manufacturer’s instructions (usually 4 to 6 minutes). When safe, release pressure and drain the beans.

Place oats in bowl of food process and process until coarsely ground. Add remaining ingredients and the cooked beans. Pulse until combined. Taste the mixture before adding the additional liquid smoke. The mixture can be chunky.

Line a rimmed baking sheet with parchment paper. Divide mixture evenly and form into patties. One-third cup is the perfect size for standard burger buns. One-half cup measure will make a thicker burger suitable for a larger Kaiser roll. Refrigerate until firm. Heat an electric griddle on high and cook burgers until browned on both sides, about 15 minutes total. You can also bake in a 375F oven, turning once halfway through cooking (about 20 minutes total).

Serve on toasted buns and topped with mustard and hot dog onions.

You can cook the burgers, let them cool and wrap individually to place in the freezer. Simply defrost/re-heat in the microwave or on an outdoor grill.

Onion Sauce

2 medium onions, thinly sliced
1 can (8 oz.) tomato sauce
1 tablespoon white vinegar
Garlic powder and black pepper to taste

Place all ingredients in small saucepan. Bring to a boil, then reduce to simmer. Cook until onions are soft and sauce has thickened and becomes flavorful.

03 Jan 2017

Thinking Outside of the Squash: Spanish Style Spaghetti Squash

Spanish Style Spaghetti Squash

Spanish Style Spaghetti Squash

A popular way to make spaghetti squash is to serve it with tomato sauce or bake it in a fashion similar to lasagna. Well, I think it’s time to think outside of the squash. I’ve been hanging onto a recipe for Fideos Rossejat for a few years. Fideos Rossejat is a paella-style dish that’s made with fried fideos (broken spaghetti). The original recipe has chicken and chorizo and I’ve also seen versions that include lobster. Besides the fact that chicken,chorizo and lobster are a thing of the past for me, I also didn’t like the idea that the fideos are fried in oil. Well, I guess there are too many aspects of this recipe that don’t fit in with my way of cooking that it didn’t make sense to salvage it. However, there is one aspect that is worth saving — the sofrito. Sofrito is a sauce used as a cooking base in Spanish cuisine consisting of garlic, onion, paprika and tomatoes cooked in olive oil. For this recipe I left out the oil and added a charred red pepper to give it another layer of flavor. I baked the squash with fresh garlic and stirred together the sofrito while the squash was in the oven. The squash “noodles” were then added to the skillet. You can serve the squash at this point, or you can place it in the oven to crisp it up a bit. Many of the Spanish restaurants we used to go to would serve thick slices of fried potatoes as a side dish, so I served the squash with some not-so-fried potato slices. It seems like you can get spaghetti squash year round in any grocery store the US, but now this is the time of the year to pick them up from a local farm stand or farmers market. It’s also time to think outside of the squash. Thanks for being Vegi-curious.

Spanish Style Spaghetti Squash

1 spaghetti squash, cut in half lengthwise & seeds removed
3 to 4 garlic cloves, pressed
Olive oil (optional)


1 red bell pepper, finely chopped
1 small yellow onion, finely chopped
2 garlic cloves, minced
14 oz. can diced tomatoes
1 Tablespoon tomato paste
Pinch of saffron
½ cup dry white wine

Preheat oven to 350F. Place squash cut side up on rimmed baking sheet. If using oil, lightly coat the cut side of the squash with oil. Rub surface with garlic. Place in oven and bake until the squash is tender and shreds when scraped with a fork.(This could take about 1-1/2 hours.)

While the squash is baking, prepare the sofrito. Lightly coat a deep skillet with olive oil and heat over high heat. Add preppers and cook until beginning to char. Add onions and continue to cook until the onions turn golden brown, stirring often. Stir in the garlic and cook another minute. Add tomatoes, paste and saffron and continue to cook until the tomatoes turn dark red. Add the wine and cook until it is almost completely evaporated.

Using a fork, scrape out the contents of the squash. Add to skillet and toss until the sofrito is well distributed. Optional: Cover the skillet, place in oven and bake until it begins to brown around the edges. Remove from oven and serve.

Not-So-Fried Potato Slices

Slice potatoes 1/4″ thick. Lightly coat a non-stick electric griddle with olive oil (about 1/2 teaspoon) and set it to the highest setting. Place potatoes on griddle in a single layer and cook until they are browned on both sides. This takes a long time, so be patient. If you don’t have concerns about using oil, you can pan fry them in a deep skillet with about 1″ of vegetable or peanut oil.













13 Nov 2016

Build a Better Taco Step 3: Mushroom Tacos

Mushroom Tacos

Mushroom Tacos

Perhaps you’ve tried seitan; or tofu; or TVP; or jackfruit. I’ve tried every one of these “meat replacements” and what I don’t like about them is that they need a lot of moisture (i.e. oil) or salt to make them palatable. Which brings me back to mushrooms. I’ve always enjoyed eating mushrooms, but they were usually as a side dish. Since I gave up eating meat (and our close proximity to the mushroom capital of the world), they’ve become the focal point of many of my recipes. Mushrooms are versatile and easy to use in recipes. They can be hearty in flavor and texture, like a cremini or portabella; or they can be delicate in taste and bite, as in an oyster mushroom. I used cremini mushrooms for this taco recipe because they can withstand the high heat used to brown the filling and are able to stand up to the spicy heat of the taco flavorings. Once you have your sour cream, taco seasoning and sauce ready, the recipe comes together quickly. It’s a simple saute of onions, garlic, bell peppers and mushrooms spiced to your liking. Spoon it into taco shells, then layer on fresh tomatoes, lettuce and pumpkin seeds. If you don’t like the idea of non-dairy sour cream, whip up some super soft avocado with a spritz of lime juice instead. Make your meal a fiesta by serving some black beans and Spanish rice to accompany the tacos. (One margarita wouldn’t hurt, either.) Makes me wanna shout Ole! Thanks for being Vegi-curious.

Mushroom Tacos

1 lb. cremini mushrooms, minced
3 to 4 teaspoons taco seasoning
1 large bell pepper, minced
1 large yellow onion, minced
2 tablespoons red wine
2 tablespoons tomato paste (or taco sauce)
1 tablespoon nutritional yeast (optional)

Taco shells
Non-dairy yogurt or sour cream
Taco sauce
Chopped tomatoes
Shredded lettuce
Toasted pumpkin seeds

Heat a non-stick skillet over high heat. Add one third of the mushrooms to skillet and brown, turning frequently. When browned, remove to clean bowl. Repeat two times with the remaining mushrooms. (The goal is to cook the mushrooms without allowing them to get watery.) Add taco seasoning and stir to combine.

Add peppers and onions to skillet and saute until lightly browned, adding just enough water to prevent them from sticking. Reduce heat to low, cover and continue to cook until softened. Add mushrooms and raise heat to high. Add wine and cook until evaporated. Add tomato paste and nutritional yeast and cook for about 5 minutes, adding water if necessary. Taco mixture should be slightly moist and meaty, not soupy. Remove from heat and serve on corn taco shells with tomatoes, lettuce, yogurt, taco sauce and pumpkin seeds.

04 Nov 2016

Winterized Yogurt: Baked Apple Ala Mode

Baked Apple & Soy Yogurt

Baked Apple & Soy Yogurt

There’s a chill in the air which means I’m using my oven almost every day. If I turn on the oven to roast vegetables I’ll try to squeeze in some sweet potatoes or apples to get the most out of my energy consumption. When I was a child we always went apple picking with my grandparents, and I remember my grandmother making baked apples in the following weeks. Sometimes she would serve them warm with a scoop of ice cream, and that got me thinking about yogurt. We usually add fresh berries to yogurt. Even though we can get “fresh” berries any time of the year they are not in-season now, and frozen berries just don’t cut it for me. I need to figure out how to “winterize” my yogurt. While I was packing up Bruce’s lunch this morning, I remembered those left-over baked apples. (If you cook on a regular basis there’s always some hidden treasure in your fridge.) So I chopped up the apple, sprinkled on some cinnamon, and flavored the yogurt with a little sugar and vanilla. It looked so tasty that I had to have it for breakfast. I warmed the apple in the microwave before spooning on a healthy portion of yogurt. You can dress it up by adding granola, muesli or chopped nuts. With the holidays coming, this would make a nice addition to a weekend brunch. There’s no recipe for baking apples. You simply place cored, unpeeled apples in a baking dish, sprinkle with cinnamon and sugar if desired, add a little water and bake at 350F until soft. Baking time depends on the size and variety of apple and how soft you like them. You can use your favorite store-bought yogurt or make your own following the guidelines in a previous post. There’s no time like the present to winterize your yogurt. Thanks for being Vegi-curious.

03 Nov 2016

Cooking Class: Vegetable Paella

img_4279Before adopting this plant-based style of living, I considered myself a pretty good cook. I never had any formal chef’s training, but I didn’t let that get in the way of a culinary challenge. I always got great pleasure from sharing a meal with family and friends. Most times, the meals were just wholesome, everyday dishes handed down from my mom and grandmother. And once in a while, the meals were “epic”. Lately, I’ve been in the mood for something delicious and different. An image of Paella must have crossed my laptop because this is what I’ve been dwelling on. I recall making a recipe from Cook’s Illustrated magazine many years ago that falls under the “epic” category. I made this one time when my parents came to visit and I still get a warm feeling remembering how much they enjoyed it. I decided to borrow the Cook’s Illustrated technique and added a few tricks of my own. The basic preparation is to make a “sofrito” of onions, garlic, and tomatoes; add rice, stock, wine, red bell peppers and other vegetables. The sofrito is cooked on the stove, then the rest of the ingredients are added and cooked in the oven. I chose to use artichoke hearts, cremini mushrooms and peas as my add-ins. What’s nice about this recipe is that it is versatile. You can keep it simple by just making rice, bell peppers and peas; or you can experiment with different vegetables.  A popular version of paella is made with seafood, so I might use oyster mushrooms or king oyster mushrooms and add some nori seaweed dust for a little taste of the sea. Chickpeas or fava beans would make a nice addition as well. Whether you consider yourself a novice or an accomplished cook, this recipe for Vegetable Paella is within your reach. Thanks for being Vegi-curious.

Paella Vegetables

Paella Vegetables

Vegi-curious Paella

Olive oil, as needed (optional – see note)
1 can whole artichoke heart
Smoked paprika
1 red bell pepper, seeded and sliced into ½” slices
8 oz. white button or cremini mushrooms, cut in half
1 medium yellow onion, chopped
4 garlic cloves, minced
1 can diced tomatoes, drained and minced
2 cups medium grain rice (Valencia, Goya, Canilla)
½ teaspoon saffron threads, crumbled
3 cups light vegetable broth (or Better Than Bouillon No-Chicken stock)
1/3 cup dry white wine
1 dried bay leaf
½ cup frozen peas, thawed
Salt to taste
Fresh parsley for garnish

Preheat oven to 350F.

Drain artichoke hearts and cut into halves or quarters. Place on a rimmed baking sheet. Sprinkle with smoked paprika and set aside.

Lightly coat a Dutch oven with oil and heat over medium-high heat. Add pepper strips and cook, stirring occasionally until skin begins to get charred (about 3 to 4 minutes).Transfer to baking sheet along with artichokes.

Re-coat Dutch oven with oil if desired and add the mushrooms. Cook on medium-high, stirring often. You want to cook just long enough to brown the exterior of the mushrooms but not cook them completely (about 3 minutes).Transfer to baking sheet along with artichokes and peppers.

Re-coat Dutch oven with oil if desired and add onions. Cook over medium-high heat until softened; add garlic and cook another minute. Stir in tomatoes and continue cooking until tomatoes start to darken and thicken, about 3 minutes. Add rice and stir until grains are well coated. Add broth, wine, bay leaf and salt and bring to boil. Cover Dutch oven and place on rack in the lower third of the oven. Cook until the rice absorbs almost all of the liquid, about 15 minutes. Remove from oven. Scatter peas on top of rice; then arrange pepper strips, artichoke hearts and mushrooms on top of peas. Cover and return to oven for another 10 minutes.

*Note: you can omit the oil and cook the vegetables using water, about 2 tablespoons at a time.

If “soccarat”, the browned rice on the bottom of the pan, is desired, place Dutch oven, uncovered, over medium-high heat for about 5 minutes, rotating the pot for even browning. Remove from heat and let stand, covered, for about 5 minutes. Garnish with parsley.

25 Oct 2016

Make Every Meal Count: Glorious Morning Oatmeal Bake

Glorious Oatmeal Bake

Glorious Oatmeal Bake

There is a popular belief that breakfast is the most important meal of the day. I’m of the belief that every meal is the most important meal of the day. Since adopting a plant-based diet, breakfast has become the least favorite meal for me. I used to do a rotation of egg and cheese sandwiches, bagels with cream cheese or ricotta on toast. I rarely ate cold cereal and my oatmeal consumption was in the form of cookies. Since I don’t like to play favorites, I wanted to find a way to enjoy breakfast and give it the same priority as lunch or dinner. It’s no secret that I am a sweet lover and have spent much of my time in the kitchen making desserts of all kinds. If there’s any way that food will win me over, it’s sure to be in that arena. This recipe started out with oats, carrots, apples, almond milk, raisins, walnuts and maple syrup then evolved with the addition of dates and an orange. I topped it off by sweetening some almond milk yogurt (from The Gentle Chef’s Nuts About Almonds recipe collection) with maple syrup. The final version was slightly sweet, chewy, moist, crunchy around the edges and oh, so satisfying. What’s nice about this recipe is that it can easily be adapted to your taste. You can eliminate the orange, add more milk, bake it more or less, use different nuts or none at all, or use any spices you like. You can prep it the night before and bake it the next morning. The leftovers taste great at room temperature or re-heated in the microwave, making it easy to take to work if you’re running late. And it’s perfect for a big crowd if you’re expecting overnight guests for the holidays. Make your breakfast count by starting your day with a Glorious Morning Oatmeal Bake and thanks for being Vegi-curious.

Glorious Morning Oatmeal Bake

Makes 3 to 4 servings

Non-dairy yogurt and maple syrup for serving

2 cups old-fashioned oats
1 carrot, grated
1 small apple, grated with skin
¼ cup raisins
¼ cup chopped walnuts or pecans

1 cup non-dairy milk
1 orange, zested, peeled and separated into segments
½ cup dates
1 Tablespoon flax meal
nutmeg to taste
½ cup water (or more milk)

Preheat oven to 350F.

Stir together non-dairy yogurt and maple syrup in a small bowl and set aside.

In an 8″ square baking pan stir together oats, carrots, apple, raisins and nuts. Place milk, orange zest and segments, dates, flax meal and nutmeg in blender and process on high for about 1 minute. Add water and pulse to combine. (You can prep to this point ahead of time and place the baking dish and blender container in the fridge overnight.) Pour over oats and stir to combine, adding more water if necessary.  Bake for 20 to 30 minutes and remove from oven. Spoon into serving bowls and add a dollop of maple-sweetened yogurt.

*Note: if you want to double the recipe, use a 9″x11″ baking pan.

22 Oct 2016

Growing on Me: Red Lentil, Swiss Chard & Sweet Potato Stew

Red Lentil, Swiss Chard & Sweet Potato Stew

Red Lentil, Swiss Chard & Sweet Potato Stew

Sometimes I wonder why I do the things I do. For instance, I planted a row of Swiss chard again this year. As much as I want to love eating greens, I’ve never been a big fan unless they were swimming in a sea of olive oil. I guess I keep planting them in the hopes that they’ll start to grow on me, OR, that I’ll find a way to prepare them that will make me love them. I’ve been adding a handful of spinach to my Thai Curry Red Lentils. It’s been a nice addition, so I figured I’d try some chard with it. Since I have lots of chard, I gave it a bigger presence in the stew. I usually serve this stew over rice, but I wanted to introduce a different starch to the dish and added some potatoes. I replaced the Thai curry paste with cumin, chili powder, turmeric and cinnamon for more of an Indian influence. I can’t say enough about this stew. It’s colorful, creamy, savory, spicy and exotic. It’s hearty enough to eat on it’s own, but feel free to serve it with some rice so you can spread the love even further. If you like to garden, try planting this perpetual Swiss chard. It’s resistant to bolting so you can enjoy it all summer long and even into late fall. Even if you don’t grow your own Swiss chard, this stew is bound to grow on you. Thanks for being Vegi-curious.

Perpetual Swiss Chard

Perpetual Swiss Chard

Red Lentil, Swiss Chard & Sweet Potato Stew

1 medium onion, chopped
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons cinnamon
2 teaspoons turmeric
4 cups vegetable broth
1 cup dried red lentils
3 small sweet potatoes cut into 1″ chunks (about 4 cups)
12 oz. Swiss chard, stems removed and leaves cut crosswise into strips
1 cup lite coconut milk
Salt to taste
Cilantro for garnish
Cooked rice (optional)

Heat 2 tablespoons of water in a large pot over medium heat. Add onion and cook until softened and beginning to color. Stir in ginger, garlic and seasonings. Cook one minute, stirring constantly. Add broth, curry paste, lentils and potatoes. Bring to a boil and reduce heat. Cover and simmer about 20 minutes until potatoes are cooked through and lentils are soft. Add chard and coconut milk and cook another five minutes. Serve over rice if desired.

03 Oct 2016

I’m in the Mood for Thai: Green Curry Noodle Bowl

Thai Green Curry Noodle Bowl

Thai Green Curry Noodle Bowl

When we’re in the mood for Thai food, Bruce and I like to dine at Soybean Asian Grille.  The last time we were there I ordered a Green Curry Noodle Bowl from their special menu. It had tofu, baby bok choy, bell peppers, green beans and noodles with a “curry-ish” sauce. I say “curry-ish” because the dish was flavored with green curry paste and just a hint of coconut milk. Thai curries are usually insanely hot and contain a lot of rich (i.e. high-fat) coconut milk. It was this dish that motivated me to get off my tukhus and make the no-salt-added green Thai curry paste that I wrote about last week. My curry noodle bowl is a simple stir-fry kicked up a notch with the addition of green curry paste and a bit of light coconut milk. You can use any Thai curry paste (red, green, Massaman), either store-bought or made from one of my no-salt-added recipes. Mix up a batch of curry paste today, then stir things up a bit tomorrow with a bowl of Thai Green Curry Noodles. Thanks for being Vegi-curious.

Green Thai Curry Noddle Bowl

1 large yellow onion, sliced
8 oz. green beans, trimmed & cut into 1-1/2” pieces
1 large bell pepper, cut into 1-1/2” strips
3 baby bok choy, sliced into 1” pieces (including leaves)
16 oz. extra firm tofu, cut into 1” pieces
3 to 4 tablespoons green Thai curry paste
½ can (about 1 cup) Thai coconut milk

Noodles (about 1 lb. dry) or rice (3 cups cooked) for serving

Heat a large skillet or wok over medium-high heat. Add a few tablespoons of water and onions. Saute until onions start to brown. Add green beans and more water if necessary and saute until they start to brown. Cover skillet and cook until beans start to soften, then add peppers and bok choy. Continue cooking until peppers and bok choy start to soften. Add tofu, curry paste and coconut milk and cook for a few minutes to allow sauce to thicken and get infused into the tofu.
Serve over choice of noodles or rice.

29 Sep 2016

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