Kale Chickpea Salad with Tahini Dressing

Kale Chickpea Salad

I had kale, chickpeas and onions and a jar of tahini dressing I scored from Food 52.

May I present one of the easiest weeknight dinners.

 

Ingredients

  • Chickpeas – one can
  • Kale – 3/4 lb finely chopped
  • Garlic – 3 cloves minced
  • Red onion – thinly sliced
  • 1/4 cup liquid (your choice I used lemon juice and veggie broth)
  • Olive oil
  • Cumin – large pinch
  • Dried coriander or cilantro (really whatever is handy)
  • Lemon juice – one lemon
  • Salt and pepper to taste

 

Directions

  1. Prepare chickpeas in pot. Add cumin, a smidge (splash) of olive oil, lemon juice, salt and pepper.
  2. Cook chickpeas until liquid is almost gone.
  3. Heat large skillet over medium heat with a splash of olive oil. Sauté garlic, cilantro  and onions until translucent.
  4. Add kale, liquid and sauté until kale is cooked through.
  5. Toss with chickpeas.
  6. Garnish with dollop of tahini dressing

Easy and tasty. It’s not a huge meal, but after the holidays it’s nice to have a light, warm meal.

 

Hope you enjoy!

 

Namaste y’all.

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Food Yoga- Roasted Tomato and Basil Soup

roasted tomatos

“Only the pure in heart can make soup.”

– Ludwig Van Beethoven

This soup looks creamy and it has a creamy flavor without adding milk. I think if you wanted an even heartier flavor you could add orecchiette pasta. Those pasta cups would gently cradle this roasted flavor goodness.

Go for it!! Make soup!

Ingredients:

  • 2 1/2 pounds Roma tomatoes, cut in half lengthwise
  • 4 tablespoons olive oil, divided
  • Salt and pepper, to taste, for seasoning tomatoes
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • Dash of red pepper flakes
  • 1 cup freshly chopped basil
  • 1 (15 ounce) can diced tomatoes
  • 4 cups vegetable broth
  • Salt and pepper, to taste
1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.
2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.

3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.

Note-be careful when transferring the soup to a blender or food processor. You may want to wait until it is at room temperature to blend. Blend the soup until it’s more smooth than it is, but not to a silky purée (You want to keep some of the chunky tomato flavor).

 Soup. Soup. Soup.
Namaste y’all.
Felicity's perfect tomato soup

Food Yoga- Mushroom Ragout

mushroom ragout acorn squash


Official Meatless Monday Blogger

I’ve been afflicted with a cooking malaise for the last few months. Actually more doldrums than malaise. Sort of like Milo in the Phantom Tollbooth.

But this morning, a remedy.

I woke from a sound slumber and was monkeying around online. Tea in hand, I was looking for interesting reads about yoga and health, yoga and sleep…you get the idea. Boom down the rabbit hole. Anyway- I was checking out the New York Times Wellness Blog and found stumbled upon this delicious recipe for a mushroom ragout.

This came at the right time for a few reasons:

  1. I’m looking for find recipes that can be dressed up and down.
  2. Inspiration keeps things exciting and extends to more than the kitchen

This recipe is meant to be kept in the fridge and used for a few things, but beware. They are so good it’s hard not to heap spoonfuls in your mouth.

I had mine with acorn squash- just perfect. Tomorrow? Maybe they’ll be tossed with some green veggies.

Anything is possible.

Namaste y’all.

1 ounce (about 1 cup) dried mushrooms, preferably porcinis

2 tablespoons extra virgin olive oil

2 shallots or 1/2 medium onion, finely chopped

2 garlic cloves, minced

1 pound white or cremini mushrooms, cleaned, trimmed, and quartered or sliced 1/2 inch thick

1 pound wild mushrooms, trimmed and brushed clean, or oyster mushrooms, trimmed and torn into pieces if very large

Salt to taste

2 teaspoons all-purpose flour

1/2 cup dry white wine such as sauvignon blanc or pinot grigio

2 teaspoons chopped fresh rosemary or 1 teaspoon dried

2 teaspoons chopped fresh thyme

Freshly ground pepper

2 to 4 tablespoons finely chopped flat-leaf parsley

1. Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.

2. Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.

Vegetarian Shepard’s Pie

I’ve been playing with healthier updates of comfort food classics. There’s nothing like a warm meal when a nip is in the air. The smell of hearty stews and sage laced with sage lifts me on my toes like a cartoon character and spins me around, partner that with something like mashed potatoes and I’m in heaven. Since foods like that aren’t in my life anymore I re-imagined some meals I love with a twist!!

I must confess this is vegan and not vegetarian. I haven’t found a great substitute for egg whites- but if you know of any, please share them in the comments!!!

For the filling

  • lentils – 1 cup
  • mushrooms – chopped (optional but extra step, for even deeper flavor chop up a few dried mushrooms and soak them)
  • balsamic vinegar 1/4 cup
  • onions – 1/2 cup sautéed
  • garlic – 2 cloves minced
  • veggie stock – 2 and 1/4 cups
  • sage – 1/2 teaspoon
  • thyme – 1/2 teaspoon
  • salt and pepper to taste

For the topping 

  • sweet potatoes – 3 peeled cubed
  • egg whites – 4
  • cardamom – 1/4 teaspoon
  • 1/4 teaspoon white pepper

Preparation

  1. Spray sweet potatoes with olive oil spray and bake in a 350° oven until they are tender about 30 minutes
  2. While the potatoes are baking start the lentils. Heat the stock with the lentils in pot. When the stock boils reduce to a simmer and cook lentils uncovered for 30 minutes.
  3. In a separate pan heat olive oil over medium heat to sauté onions, garlic and spices. Cook for five minutes before adding the mushrooms balsamic and 1/4 cup of veggie stock.
  4. Cook for another 20 minutes until the liquid is reduced.
  5. Add lentils to the mushroom mixture. Mix and turn off heat.
  6. Spray a lasagna pan with non-stick spray.
  7. Transfer mixture into pan.

Preparation (Topping)

  1. Whip egg whites until the have stiff peaks.
  2. In a separate bowl use a mixer (or food processor) to whip sweet potatoes and cardamom.
  3. Fold egg whites into sweet potatoes.
  4. Evenly spread sweet potato mixture on top of filling.
  5. Bake in a 375° oven for 35-45 minutes.
  6. Cool for 15 minutes before serving.
Fresh out of the oven!!!

Namaste y’all!!!

Vegan Diaries – Roasted Cauliflower White Pumpkin and Leek Soup

Roasted-Cauliflower

I have such a feeling of gratitude over how I get to eat. The past few weeks opened my eyes. It may be what kept me from acting like a damn fool in the grocery store. Though I did pick up some dark chocolate, because I could. And some Pumpkin Ale. It’s fall, had to.

With Autumn on my mind I went to my local Shop-Rite. I many have mentioned but they have a local produce section. It’s not huge, but the prices are good, food is fresh and I’m supporting local farms. Hat trick. Not to mention the reduction of my carbon footprint. Extra 3 points. I know, I mixed my scoring comparisons. It’s all good.

Anyway- I left with:

  • Cauliflower
  • Leeks
  • Mini White Pumpkins (2)
  • Garlic

At home I pulled out

  • Olive oil
  • Veggie stock 3 cups
  • 2 fingerling potatoes

Preparation

  1. I cut the head of cauliflower in half. I’m saving the other half for tomorrow (chickpeas, eggplant and cauliflower curry- say what?!)
  2. I gave it a rough chop and then got to work on the leeks. I only used the light green and white part.
  3. I moved onto the potatoes. You could leave these out, I was looking for a creamier texture. It was a comfort food kind of day.
  4. After peeling three cloves of garlic I put the veggies in a roasting pan. I tossed them with a tablespoon of olive oil and some sea salt and pepper.
  5. The veggies roast for 30 minutes at 425°
  6. I transferred the mixture into a dutch oven (or you can use a soup pot of big pot)
  7. I added another tablespoon of olive oil and sautéed the mixture for about two minutes.
  8. In went the stock and I brought the mixture to a simmer for 20 minutes. (I added another 1/2 cup of broth- but water would do fine- it just looked like it would be too thick)
  9. Then- very carefully I transferred the soup to my blender. I don’t have a vitamix- but my blender still got the soup smooth.

It was all I hoped for. Creamy (without the dairy reprucussions- lactose intolerant), hearty and smoky because I added a pinch of smoked chipotle pepper on top.

Yum. Yum. Yum.

In other weird Wednesday news. I found this strange fact about soup (check the vid below). Enjoy.

Namaste y’all.

photo-12

Brussels Sprouts With Quinoa – Food Yoga

Derailed. My list is dust in the wind. That’s life though, right? Best laid plans and all that? Right now I have work to do and a hunger to quell.

Pish- no worries. In 20 minutes you too can prepare a tasty and nutritious meal for your family. This also allows you to play whatever music you want during dinner (see Annette Bening).

Ingredients

  • Brussels sprouts
  • Quinoa
  • Onion
  • Garlic cloves
  • Fresh oregano
  • Lime juice
  • Salt and pepper to taste

Gently pulse everything (except the lime juice) in your food processor.

  1. Prepare quinoa according to package directions.
  2. Heat 2 T olive oil in a dutch oven oven or pan
  3. Add sprouts mixture
  4. Add lime juice
  5. Gently saute for 2 minutes
  6. Fold in quinoa
  7. Gently saute for 3 minutes
  8. Remove from heat
  9. Slice cherry tomatoes
  10. All done!!!

Namaste y’all!!!

Vegan Diaries- Ratatouille

inspired recipes, vegan, meatless monday, middle eastern eggplant, grilling, stews,

 

 

inspired recipes, discover inspiration, inspired recipes, natural hair eating, inspired living, ratatouille, vegan, meatless monday
Stult’s Farm in Plainsboro, NJ. New Jersey is the Garden State!

 

My trip to Stult’s farm in Plainsboro, NJ was fruitful indeed. This family owned farm has been around since 1912 and they only sell what they grow. In addition, there are a ton of items you can pick yourself. Strawberry picking as a kid seemed like such an adventure!

 

I bought:

  • Middle Eastern zucchini
  • Eggplant
  • Peppers
  • Garlic
  • Onions
  • Tomatoes (Jersey tomatoes are THE BEST)
  • Basil
  • Corn

 

My haul in tow, I got home and looked at my goodies and decided to pass on my orginal plan and go with making Ratatouille instead!!!

 

Oh the deliciousness that awaits!  Ratatouille originated in Nice, France. It comes from the verb ‘toiller’ which means to toss. It started out as a peasant dish made by farmers in the summer. True Ratatouille only had tomatoes, zucchini, green and red bell peppers, onions and garlic. A bit later eggplant was added in.

 

I like the rustic aspect of this dish mostly because it means that everything doesn’t have to be perfect. At least that’s how I interpret ‘rustic’. This dish does take some work, but boy is it worth it. It’s perfect for a casual dinner with friends or a Sunday meal. The leftovers make an easy Meatless Monday lunch!

 

Ingredients

  • 1 eggplant
  • 2 summer squash or zucchini
  • 3 tomatoes roughly diced and seeded
  • 2 peppers roughly chopped (I used red and yellow)
  • 4 cloves garlic minced
  • 1 onion roughly chopped
  • 3 springs fresh oregano removed from stem and chopped
  • 1 c mushrooms roughly chopped
  • 1/4-1/2 c olive oil
  • 1/4 red wine
  • 3/4 c vegetable broth or water
  • Salt and pepper to taste

 

Preparation
 
  1. Cut the eggplant and zucchini lengthwise sprinkle with salt/pepper and grill 4-5 minutes per side
  2. Simultaneously, in a large dutch oven saute onions, peppers, garlic, oregano, mushrooms and corn
  3. Turn down the heat on dutch oven when the onions become translucent
  4. Roughly chop the eggplant and zucchini and add to mixture in dutch oven
  5. Add tomatoes, broth and wine.
  6. Simmer for 15-20 minutes
  7. Garnish with fresh basil
Serve hot!
 
You can serve over quinoa, rice or couscous. A crusty 7 grain bread would also be lip smackingly perfect.

 

 

inspired recipes, vegan, meatless monday, middle eastern eggplant, grilling, stews,
This is before liquid and tomatoes were added. I know, someone needs to bust out the bigger dutch oven.

 

Enjoy… And for a little dinner music I included Kool & the Gang’s Summer Madness…

 

Be cool Jack.

 

Namaste y’all.

Food Yoga – Eggplant and Asparagus Over Quinoa

Ingredients

  • 2 cups eggplant cubed
  • 1/2 lb baby asparagus ( or regular is fine- baby was on sale)
  • 3 cloves garlic sliced
  • 1lb mushrooms sliced
  • juice from one lemon
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Preparation

  1. Preheat oven to 400° or heat up a grill pan or your grill
  2. In a medium/large bowl combine spices, olive oil and lemon juice
  3. Toss all veggies in spice mixture
  4. Place veggies on a roasting pan
  5. Roast/Grill for 25-30 minutes
  6. Prepare rice and quinoa according to package directions
  7. Arrange veggies on top of rice and serve!
I put a dollop of plain soy yogurt that was mixed with tomatoes, chopped cukes and some spices on top- but that’s completely up to you!! I’ve used greek yogurt in the past and didn’t miss it. Squeeze some lemon and you get the same tangy flavor.
Namaste y’all!

 

Vegan Diaries – Quinoa Stuffed Peppers

Stuffed peppers are usually healthy idea gone horribly wrong.  A mixture of beef, cheese, rice, tomatoes, onions topped with more cheese sounds amazing but if you’re thinking about your health, not so much.

I don’t think you have to give up flavor when you eat for optimum health.

This brings me to quinoa. It’s magically delicious and good for you.

Now we can flip the script on this meal that was a fat laden calorie catastrophe

Come with me to stuffed pepper heaven. C’mon, don’t be shy.

Ingredients (enough for four fantastic peppers)

  • Quinoa
  • 1 small onion (I used a red one)
  • 2 cloves garlic
  • 1 carrot
  • 1 handful cilantro (or parsely)
  • 5 mushrooms
  • 5-6 stalks of asparagus
  • 3 T olive oil
  • salt and pepper to taste

Preparation

  1. Cook quinoa according to package directions
  2. While the quinoa is cooking put all veggies except for the asparagus and 2 mushrooms into a food processor
  3. Roughly chop the veggies in the food processor
  4. Chop the asparagus and mushrooms by hand (I did this for texture- you may choose not to)
  5. Saute the mixture in a pan with the olive oil
  6. Fold in quinoa once cooked
  7. Stuff yer peppers
  8. Now if you like crisp peppers go ahead and dive in (This is actually quite good on a warm night- and actually I shoved some spring greens in the pepper first. Yes, shoved- that’s a fancy culinary term.)
  9. If a cooked pepper is what you are after, put the stuffed peppers on a cookie sheet in a 350 degree oven for 35-45 minutes or until the peppers are tender.

Go on now- get to cooking.

If you have a tasty stuffing that you’d like to share- please, please do!!! I collect stuffing recipes like…a person who collects stuffing recipes.

Food yoga. It’s real.

Namste y’all.