Recipe: Black Eyed Peas Curry

This recipe comes from the Post Punk Kitchen, modified slightly by my wife.  I love how this dish feels both hearty (from the coconut milk) and light (from the black eyed peas). I feel it's perfect this time of year as we're just coming out of Winter and into Spring.

We didn't have any plantains as the original recipe calls for, although I am sure they would be a great addition. You can also substitute your favorite curry powder with the curry leaves, cumin and coriander. Serve with cooked brown rice.

Makes 4 servings

1 teaspoon olive oil
1 finely chopped small onion
1/2 red pepper, finely diced
1/2 jalapeno pepper, seeded and minced
3 cloves garlic, minced
2 tsp fresh ginger, grated
2 bay leaves
6 curry leaves
1/2 tsp cumin
1/2 tsp coriander
pinch of cinnamon
1/2 tsp dried thyme
1/2 tsp salt
3/4 cup coconut milk
3/4 cup water
2 cups cooked black eyed peas (from 1 cup dry beans or 1 can)
3 stalks kale, chopped, stems removed
1 tsp honey
juice from 1/2 lime
2 sprigs cilantro, chopped (optional for garnish)

In a large pot over medium heat, saute the onion, red pepper and jalapeno pepper in the oil for about 5 minutes, until softened. Add the garlic, ginger and bay leaf. Saute for two more minutes. Add the cumin, coriander, curry leaves, cinnamon and thyme, with a splash of water. Mix for another minute.

Add the salt, coconut milk, water and black eyed peas. Mix well and then add the kale. Lower heat and cover, cooking for ten minutes. Turn off heat. Add honey and lime juice. Taste and adjust seasonings if necessary. Garnish with cilantro. Serve over brown rice.

Recipe: Chai Pistachio Granola

I can't get enough of this granola. Swati was inspired to create a batch after we both discovered an upstate New York bakery, Bread Alone, that makes a highly addictive granola by the same name.

I am beginning to think my wife has a future career in food science. She did an amazing job at re-creating this product, even going a step further with the addition of Indian chai spice (a blend of ground cardamom, ginger, cloves, cinnamon). Now you must try it!

Makes about 12-15 servings

3 cups rolled oats
1 cup raw pistachios, shelled
1/2 cup raw almonds, chopped
1 cup raw pumpkin seeds
1 cup dried coconut
5/8 cup maple syrup
1/3 cup olive oil
1/3 cup brown sugar
1 tsp sea salt
1/2 tsp Indian chai spice (or ground cardamom)
1/2 tsp ground cinnamon
3/4 cup dried apricots, chopped

Preheat oven to 300 degrees. Combine oats, nuts, seeds, coconut, maple syrup, olive oil, brown sugar, salt and spices. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes until golden brown and well toasted. Remove from oven.

Transfer granola to a large bowl and add apricots, tossing to combine.

Recipe: Raw Chocolate Avocado Pudding

The secret is out! Yes, this delicious, rich chocolate pudding was made with avocados!

Swati and I shared this Valentine's friendly recipe with our friends Joan and Adam on Sunday. After many guesses over the secret ingredient (bananas being the closest) they were shocked to learn this pudding was made from the very same fruit used in guacamole. Did I also mention it is dairy free?

Truth is the avocado is a great substitute for dairy, providing the fat and rich smooth flavor you'd expect from a chocolate pudding recipe. It's also a pretty neutral tasting fruit that easily takes on the flavors of other ingredients.
 
You'll also find no sugar in this recipe - it's sweetened using dates and maple syrup. And yes, it can all be made rather effortlessly in a food processor. No cooking required.

Okay, enough talk already. Show me the chocolate.

Serves 6

1/2 cup pitted mejdool dates, soaked
1/2 cup pure maple syrup
1 tsp vanilla extract
3 ripe avocados
1/2 cup plus 4 tablespoons unsweetened cocoa
1/2 cup water

Place the dates, maple syrup, and vanilla in a food processor and process until smooth. Add the avocados and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a spatula. Add the water and process briefly. Serve chilled or at room temperature.

The pudding will keep for up to three days in the refrigerator. Enjoy!

Recipe: Coconut Squash Curry

This dish, known as Olan, is from in the coastal state of Kerala in India. Swati and I first came across this dish while planning the menu for our wedding.

I love this dish and we've made it several times since our wedding. The coconut milk gives this dish a rich, creamy taste, while also being completely dairy-free! It's also refreshing to find an Indian recipe that uses winter squash and is free of the usual nightshade vegetables. I never thought I'd find a seasonal Indian dish for winter time. But now I have!

We used butternut squash for this dish, but you could easily substitute any winter squash or even sweet potatoes. Traditionally, this dish uses chili peppers instead of Thai curry paste, but sometimes one has to improvise! This dish should be enjoyed over rice. Enjoy.

Serves 4-5

1 tbsp olive oil

1/4 tsp brown mustard seeds

5-6 curry leaves 

1 large shallot, thinly sliced

2 1/2 cups butternut squash, peeled and cubed
1/2 tsp coriander
1/2 tsp salt

1 tbsp Thai Kitchen red curry paste

15 oz coconut milk (1 can)
2 cups cooked black-eyed peas (from 3/4 cup dry or 1 can)

In a large pot, heat the olive oil over high heat. Add mustard seeds to oil. Wait until seeds start to pop, then add the curry leaves. Add the onions and cook a 2-3 minutes until translucent.

Next, add the butternut squash, coriander, salt, and Thai curry paste. Saute for a minute or two until spices coat the squash. Add 1/2 cup of water to help the squash cook. Cover and cook for 10 minutes until squash is somewhat soft and water has boiled off.

Add coconut milk and the cooked black-eyed peas. Cover and simmer for 10 minutes. Check for salt. Remove from heat. Serve over brown rice.

Recipe: Middle Eastern Fish with Wild Rice

I've had a lot of good meals in the last month, but this one is definitely tops. It was inspired by a recent dinner at our friend Eran's house and recreated by Swati in our kitchen.

It's a great way to prepare any white fish (we used tilapia). We classified it as Middle Eastern, but it could possibly also cite influences from Mexican and Italian cuisine as well. We served this fish over a wild rice blend. But it could also work over couscous.

Feed this to others, they will be friends for life.

Serves 2

1/2 cup brown basmati rice
1/2 cup wild rice
2 tbsp olive oil
1 small onion, diced
1-2 cloves garlic, minced
1/2 green pepper, diced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried oregano
1-2 sprigs fresh thyme
16 oz organic tomato sauce
1 or 2 fillets tilapia
1-2 sprigs fresh cilantro, chopped (optional)

To make rice--
Add brown rice, wild rice and 2 cups of water to a medium sized pot. Bring to boil and let simmer for 35-45 minutes until rice is fully cooked.

To make fish--
In a large pan, heat olive oil over medium low heat. Saute onions and garlic for 3-5 minutes until translucent. Add green peppers, cumin, coriander, oregano and thyme. Continue cooking for another 3-5 minutes. Add tomato sauce, and let simmer for 5 minutes. Place tilipia fillets directly over sauce. Cover the fish in the sauce, without letting the fish directly touch the pan. Continue to cook over medium-low heat for 20 minutes. Then flip fish over and cook for another 20 minutes.

Serve fish on top of rice blend. Garnish with chopped cilantro if desired. Enjoy!

Recipe: Toasted Nori Hand Rolls

I think sushi might be like pizza. Anything you put on it tastes good. At least that's been my experience as of late as I've been craving the salty, crunchy, 'mineral-licious' taste of nori.

I like to serve nori rolls with a variety of fresh vegetables. In addition to the standby avocado and cucumber, I also like to cut up red peppers, carrots, scallions, cilantro - and if I'm feeling adventurous some roasted sweet potatoes! I suggest putting out a plate with all the toppings and letting everyone make their own.

My recipe requires minimal cooking and is perfect for those who love to chop! It's also great for those who struggle to roll perfect sushi rolls.

Note: Most nori sold in the store is already toasted. I suggest buying untoasted nori (Emerald Cove sells this) and doing it yourself. I think you'll find it to taste much better.

1 tbsp olive oil
1 sweet potato, cut into wedges

2 sheets untoasted nori sheets
1 cup cooked short grain brown rice
2 tbsp brown rice vinegar
2 tbsp toasted sesame seeds

1 carrot, cut in matchsticks
1 cucumber, cored, peeled and cut in matchsticks
1 red pepper, cored and sliced
1 avocado, sliced
2 scallions, sliced
few sprigs of cilantro, chopped
pickled ginger (optional)

Coat a cast iron or heavy bottomed pan with olive oil. Cook sweet potatoes for about 10-15 minutes until soft.

While sweet potatoes are cooking, briefly pass each sheet of nori over a gas flame until it turns bright green. Cut each nori sheet into four quarters. Mix cooked brown rice in a bowl with vinegar and sesame seeds.

Top nori sheet with vinegared rice and choice of vegetable toppings. Enjoy!

Recipe: Salmon, Sweet Potatoes & Kale

I love it when a dish comes together without doing all that much planning. This dish was made from a few basic ingredients that I like to keep in the house - namely some frozen fish, root vegetables, and dark leafy greens.

Sometimes a meal can be comprised of three simple dishes, rather than one complex one. It's the way I like to cook and recommend trying it for those that get turned off by elaborate recipes. This meal only took about 30 minutes to make.

To prepare I first diced the sweet potatoes. I coated them in olive oil and thyme and roasted in the oven for 20 minutes. Meanwhile, I sauteed some kale with olive oil and garlic. And lastly seared the wild salmon on a cast iron pan with some coconut oil, cooking 5 minutes on each side.

That's it. Dinner is served.

Recipe: Spiced Chickpeas and Greens with Quinoa Pilaf

When I came up with this dish last week, I was in search of flavor. My basic rice and quinoa was beginning to get a little boring.

So I decided to source some inspiration overseas and make a pilaf using vegetable stock, raisins, and cashew nuts. It is a combination used in many parts of the world (from India, Afghanistan and North Africa). I am not sure where it originated, but it is a tasty idea that deserves to be copied.

I served alongside a simple saute of chickpeas, swiss chard, onions, and my favorite spices - turmeric, cumin, paprika, and coriander. The result is a colorful assortment of spices and flavors that I think you will enjoy.

Serves 2-3

1 tbsp olive oil
1/8 tsp turmeric
1/2 small red onion, diced
6 leaves swiss chard, stems and leaves separated and chopped
1 15 oz can chickpeas, drained
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp paprika
1/4 tsp sea salt

In a large skillet or wok, heat the olive oil over medium heat. Add turmeric to oil to release flavor.

Add the red onion and cook for a couple minutes, until yellow and translucent. Add chard stems and cook for another 2 minutes. Add chickpeas and remaining spices. Cook for another 10 minutes, allowing flavors to merge. Throw in chard leaves at the end along with sea salt. Cook for another two minutes until greens are cooked down.

Adjust salt, flavoring as necessary. Serve over quinoa pilaf (instructions below).

Quinoa Pilaf
1 cup quinoa
2 cups water or vegetable broth
1/3 cup raisins
12 cashews halves, toasted

Cook quinoa with water or stock in a small pot for 20-30 minutes. Throw in raisins while cooking. When all water has evaporated, add cashews. Mix together.

Recipe: Potato Fennel Soup with Dill

Last week I was in the mood to use a new ingredient. And so I selected fennel. It is one of those things I love, but I rarely cook with.

So I bought a big ole bulb of the stuff and used it in two separate meals. The first half was used in this recipe, along with potatoes and dill to make a really amazing soup. I braised the other half with some olive oil and white wine and served on top of some trout later in the week.

I developed a taste for fennel after consuming its seeds at the end of meals to stimulate digestion. Especially at Indian restaurants that serve food using a lot of cream or dairy. I love its anise-y taste. I think you will too. Enjoy!

Makes 6 servings

2 potatoes, diced
1 carrot, diced
1 leek, diced
1/2 bulb fennel, diced, sprigs removed
2 sprigs celery, chopped
1 tsp sea salt
thyme
1-2 tbsp butter or olive oil
water
2 sprigs dill, chopped (for garnish)

In a large soup pot, saute leeks with butter or olive oil over medium heat for a couple minutes. Add carrot, celery, fennel, and thyme, cooking for an additional 5 minutes. Add potatoes and cook for another 5 minutes.

Next, add water to pot. Immerse vegetables in water with an additional inch or so of water. Increase heat to high. When reaches a boil, reduce to simmer. Leave for 20-30 minutes or so until potatoes are soft. Add sea salt. Blend using immersion blender or transfer to food processor.

Add chopped dill and serve.

Recipe: Tilapia Fish Tacos

You might say I'm obsessed with fish tacos. After moving to New York from California three years ago, I've searched far and wide for some good fish taco joints. With the exception of a few places (notably Miracle Grill and Mercadito) I have been somewhat disappointed.

There is something about eating this dish in a fine dining establishment that rubs me the wrong way. In Southern California, fish tacos are almost like a fast food item. Being sold at places like Rubio's and Wahoo's, rather inexpensively.

Until Monday, I never attempted to recreate this dish in my own kitchen. Perhaps I thought this could only be prepared in the kitchen by Mexicans or on the soil of the Golden State. Boy was I wrong.

I was truly amazed by how easy these were to prepare. All it took was some corn tortillas, tilapia, guacamole, and some "house-made" chipotle mayo (a little Vegenaise and Chipotle Tabasco Sauce).

You probably won't see this dish in food magazines this time of year, as it is a classic summer item. Yet, I found a way to make it more December-friendly - adding a colorful radish, broiling instead of grilling, and serving with some roasted sweet potatoes.

I think the key is to find some good corn tortillas. I like the ones at Trader Joes (now in Brooklyn) and by Hot Bread Kitchen (a pretty cool social enterprise that employs local, immigrant bakers).

Here is my recipe. Try for yourself and save the trip to Baja.

Serves 2

Guacamole
1 avocado
3 tbsp salsa
1/8 red onion, diced
A few springs of cilantro
1/4 tsp salt
Juice from 1/4 lemon

In a medium bowl mash avocado with other ingredients.

Chipotle Mayo
3 tbsp Vegenaise
a bit of Chipotle Tabasco Sauce

In a small bowl, mix together until slight red color from Tabasco sauce. Add more/less depending on taste.

Tacos
4 corn tortillas
8 oz tilapia, patted dry
1 radish, sliced
1/3 tsp paprika
1/3 tsp chili powder
1/4 tsp dried oregano
1/4 tsp salt
juice of 1/4 lemon

Preheat the broiler. While heating, drizzle the lemon juice over the fish and sprinkle the chili powder, paprika, oregano, and salt on both sides. Place the whole fish on the broiler rack and leave in oven for 6-10 minutes. Check on fish and make sure it is fully cooked. Transfer to platter and cut up into one-inch-thick strips. Turn off broiler.

Wrap stack of tortillas in foil and place in the oven for a couple minutes (the residual heat should be enough to warm these). Top tortillas with chipotle mayo, broiled fish, guacamole, and sliced radish.

Serve with a lemon or lime wedge. Enjoy!

Recipe: Cranberry Walnut Steel Cut Oats

I love starting my day with a nice bowl of steel cut oatmeal. Topped with dried cranberries, walnuts, and coconut this is a perfect start to the morning.

Growing up, I was never a big fan of oatmeal. My grandfather ate it and thought it was something for old people - a soggy kind of cereal, high in fiber, but lacking flavor.

It wasn't until I lived in San Francisco that I discovered Steel Cut oats. My friend Tam had these beautiful looking tins of McCann's Irish Steel Cut Oatmeal in her kitchen, which piqued my curiosity. Previously I had never seen anything other than the Quaker man on a package of oats.

I noticed them later at my local Trader Joes and decided to take some home to try. They required more time to cook (25 minutes as opposed to 5 minutes for rolled oats), but it wasn't like I was cooking rolled oats anyway. So I made them one day and I was sold. Steel cut oats are now a regular part of my breakfast ritual.

I think you'll find the extra twenty minutes well worth it. Unlike the other stuff that 'passes' for breakfast food (e.g. toast, cereal, coffee), steel cut oats will provide a steady, quality source of energy that will last throughout the morning. I mean isn't that the intention of breakfast anyway?

To make oatmeal more exciting, I recommend alternating your toppings. Personal favorites include dried cranberries, raisins, crystallized ginger, walnuts, pumpkin seeds, flax seeds, and shredded coconut. I also add a bit of flax, walnut or coconut oil to give it a healthy bit of fat.

Also, who said you need to be in the kitchen while your breakfast is cooking? I often get ready while the oats are on the stove. Here is the recipe:

Serves 3

1 cup steel cut oatmeal
2 cups water
a pinch of salt
dried cranberries
walnuts
shredded coconut
flax oil

Bring water to boil in a medium sized pot. Add oatmeal and return to boil. Then let simmer 20-25 minutes until fully cooked, mixing periodically. Serve in bowls with cranberries, walnuts, coconut, a teaspoon of flax oil, and a pinch of salt. Enjoy!

Another fun tip: Add a ginger tea bag to oatmeal while cooking. Will infuse a nice flavor to the oats.

Recipe: Lemongrass Tofu with Green Beans

If you've ever searched for a way to make tofu more appealing, this recipe is for you.

I was inspired to make this Vietnamese dish after finding a great book, Pleasures of the Vietnamese Table by Mia Pham. The main ingredient, lemongrass, was conveniently found on the shelves of my local food co-op. I imagine others may have to search a bit harder to find (try an Asian grocery store or natural foods store).

My version is slightly different from the book. I added green beans, replaced sugar with agave nectar, and spiced it up a bit with some Sriracha sauce (a spicy Thai condiment you can find in many Asian restaurants and increasingly in grocery stores).

When using lemongrass, you'll want to peel away the tough outer layers. In fact, you'll probably discard more of it than you'll use. The soft, fragrant center is what you'll want to be cooking with.

Serves 4

2 lemongrass stalks, outer layers peeled, inner white part thinly sliced and finely chopped
1 1/2 tablespoons wheat-free tamari (or soy sauce)
1/2 teaspoon crushed red pepper
1 teaspoon ground turmeric
2 teaspoons agave nectar
1/2 teaspoon salt
1/2 teaspoon Sriracha sauce (optional)
12 ounces tofu, drained, patted dry and cut into 3/4 inch cubes
4 tablespoons coconut oil
1/2 red onion, diced
2 shallots, thinly sliced
1 teaspoon, minced garlic
1/2 lb fresh green beans, cut in 2 inch pieces, stems removed

1. Combine the lemongrass, tamari, crushed red pepper, turmeric, agave nectar, and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes. [If you desire a little more spice, I suggest adding some Sriracha sauce]

2. Heat half the oil in a large cast iron skillet over moderately high heat. Add the onion, shallots and garlic and stir for about 1 minute. Reduce heat to medium, add the green beans, a bit of water, and cook for another 5 minutes until cooked (but not too soft). Transfer to a plate and keep warm.

3. In the same pan, heat the remaining oil over moderate heat. Add the tofu mixture and using spatula or chopsticks, turn so it cooks evenly, about 4-5 minutes on each side. Add the onion and green bean mixture and cook for another 2-3 minutes.

4. Remove from heat and transfer to serving plate. Serve with brown rice.

Recipe: Mexican Rice and Beans

I'm no Mexican mama, but I am quite proud of my version of this classic dish. And if you have leftover rice around it can be made in just 15 minutes!

Rice and beans is a standby of mine and can be prepared using common ingredients I keep in the house (e.g. canned beans, onions, cumin). My version uses brown rice, but everything else is about the same. I love to enjoy this with avocado, cilantro and lime. Gives it a great color and real authentic taste.

And if you're going out tonight, I suggest eating it before hitting the streets. The protein from this dish will help you stand up to the inevitable sugar crash that often follows this festive holiday.

Serves 2-3

1/2 red onion, diced
1/2 green pepper, diced
1 can (15 oz) pinto beans, drained
1 cup leftover brown rice
2 tbsp tomato paste
1/2 tsp cumin
1/4 tsp chili pepper
cilantro, chopped
wedge of lime
sea salt to taste

Saute onion in large skillet for a couple minutes until golden brown. Add green pepper for a couple minutes more. Then add pinto beans, tomato paste, cumin, and chili pepper. Cook for another five minutes, as flavors meld. Then fold in leftover rice for another 3-5 minutes until done. Add salt and adjust spices as necessary. Garnish with chopped cilantro and juice of lime. Serve with sliced avocado (optional).

Recipe: Butternut Squash Wild Rice Salad

I find my cravings change with the seasons. And this recipe is essentially autumn in a bowl. It combines some of my favorite ingredients this time of year - butternut squash, wild rice, pomegranates, walnuts and arugula.

For most salads, I don't really measure ingredients. So I've done my best to estimate. If you end up with a lot more squash on your salad than you'd like - don't say I didn't warn ya! Fortunately, it keeps well and tastes great the next day.

Serves 4

1 small butternut squash, peeled and cubed
2 tablespoons olive oil
2 tablespoons agave nectar
1 cup wild rice, cooked according to package instructions
1/2 cup pomegranate seeds
1/2 cup walnuts, chopped
2 tablespoons orange juice
1 1/2 tablespoons walnut or flax oil
1 1/2 tablespoons lemon juice
arugula or salad greens, washed
salt and pepper

Preheat oven to 425 degrees. Toss squash, olive oil, agave nectar in a large baking pan. Cover and roast in oven for 15 min. Remove from oven, turning squash in pan. Return to oven for another 10-15 minutes until squash is browned and tender. Sprinkle salt and let cool.

Once squash is done, insert walnuts in a baking pan. Let toast in oven for about 5 minutes. Make sure they do not burn. Turn with spatula if necessary, remove when fragrant.

Whisk orange juice, walnut oil, and lemon juice in a small bowl. Season with salt and pepper to taste.

Combine greens, pomegranate seeds, walnuts in a bowl. Serve with room temperature or warm roasted butternut squash and cooked wild rice. Toss and coat with dressing.

Recipe: South Indian Green Beans

Sometimes, believe it or not, I crave Indian food. And when I do, I like to have a side of green beans on hand. Especially when they are in season, as they are right now.

This dish is so simple to make and goes great with brown basmati rice and rajma. Most ingredients are relatively easy to find, with the exception of curry leaves. Most natural food stores have started to carry them (generally with the herbs), and you can of course find them at ethnic grocery stores.

And yes, it can be ready in only 15 minutes!

Serves 2-3

1/2 lb green beans, edges trimmed and cut into 2 inch pieces
1 clove garlic, minced
1/4 tsp black mustard seeds
1/4 tsp turmeric
1/2 tsp whole or ground cumin
1/4 tsp ground coriander
1/4 tsp salt (or to taste)
4 curry leaves
olive oil

Heat 1 tbsp olive oil in a large saucepan over medium-high setting. Add mustard seeds and wait until they begin to make a popping sound. This means the oil is warm enough. Then add turmeric, cumin, coriander, garlic, and curry leaves. Saute for about a minute, allowing flavors to infuse.

Next, add green beans and a tiny bit of water (maybe 1/8 cup). Reduce heat to medium and cook for another 5 minutes, until green beans are cooked, but not too soft. Add salt and cook for another minute or so.

Note: If you desire a sweeter taste, you may also add a bit of agave nectar (1/2 tsp or so) or shredded coconut.

Recipe: Tomatillo Corn Salad

I am someone who is inspired by ingredients. And during my recent visit to the farmers market, I couldn't help but want to take home some tomatillos. These green tomato-like fruits with a paper-y husk are often featured in Southwestern and Mexican cuisine.

With cilantro and some chili peppers, tomatillos make a great salsa. Instead of the usual corn chips, I thought it would be fun to feature in a quinoa salad with corn and zucchini. I was surprised by how great this recipe turned out. And also how easy it was! If you have leftover quinoa, it can be made in under 15 minutes!

Serve by itself or over a bed of spinach or arugula. Pairs well with grilled fish.

Tomatillo Salsa
(recipe from Vegetarian Cooking for Everyone)
8 ounces tomatillos, husks removed
5 sprigs cilantro
2 serrano or mild chili peppers
1/2 small white onion, sliced
Salt

Place tomatillos in a saucepan and cover with water. Bring to a boil, then lower the heat and simmer until they are dull green, about 10 minutes. Drain. Puree in a blender or food processor with the chiles, onion, cilantro, and 1/4 teaspoon salt. Chill before serving.

Quinoa Salad with Corn and Zucchini
1.5 cups quinoa
3 cups water
1 corn, kernels removed
1 medium zucchini, quartered and sliced
1 tbsp olive oil

To make quinoa, place in heavy pot with water. Bring to boil, then lower the heat to a simmer. Cover and cook for about 20 minutes, until quinoa is finished.

In a medium sized skillet, saute corn and zucchini in olive oil over medium heat. Cook for 5-7 minutes until done. Add to cooked quinoa.

Serve with tomatillo salsa. Enjoy!

Recipe: Falafel with Quinoa Tabouli

Mmm falafel. This ancient Middle Eastern vegetarian pattie has long been one of my favorite foods. And with hummus and a refreshing quinoa tabouli salad, it is especially delicious.

As a resident of New York there is no shortage of places where you can find falafel (Taim and Azuri Cafe are perhaps my favorites). However, often times the patties are deep fried in who-knows-what-quality oil. The healthier baked versions, like those at upstart Chickpea, don't quite do it for me.

I have long searched for a way to make them at home - from box mixes to recipes using canned chickpeas, all of which in my opinion missed the mark.

Fortunately, my long search ended this weekend. Thanks to a great recipe inspired by the eat well cookbook. Like the traditional falafel, this one uses dried fava beans. Which, can usually be found at Middle Eastern grocery stores. If you have no luck, you can always substitute with dried chickpeas.


Falafel Recipe
Makes 20 falafel patties

1 cup dried fava beans, soaked in cold water overnight
1/2 cup dried chickpeas, soaked in cold water overnight
1 cup fresh flat-leaf parsley, chopped
1 small onion, chopped
2 cloves of garlic, chopped
1 tbsp lemon juice
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp paprika
1 tsp baking soda
1 heaped tsp sea salt
freshly ground black pepper
coconut oil for light frying

Combine drained, uncooked fava beans and chickpeas in a food processor. Process until they resemble breadcrumbs. Add onion, garlic, herbs, spices, lemon juice, baking soda, salt and pepper and continue to process until well blended. Add a couple of tablespoons of water if necessary for machine to run. Let sit for 30 minutes for flavors to blend.

Cover the bottom of a large deep pan with coconut oil over medium high heat. (A cast iron pan is great for this.) I choose to lightly fry the patties as oppose to submerging them in inches of oil. Make sure the oil is hot before inserting the patties (it should sizzle when in contact with the batter).

Then using hands, shape heaped teaspoons of falafel mixture into small flat patties. Fry in batches, without crowding. A couple minutes on each side or until brown. You will need to reapply oil during this process. Enjoy hot or at room temperature.

I highly recommend serving the falafel with a side of quinoa tabouli. Cause, you know, it looks prettier.

Fortunately, it is very easy to make, and can be done while you are preparing the falafel.

The recipe calls for using quinoa, a South American whole grain, that is becoming increasingly common in the states. It is high in protein and a great substitute for traditional bulgar wheat. Especially for those with wheat allergies (like myself).


Quinoa Tabouli Recipe
Makes 4 servings

1 cup quinoa
2 cups water
1 1/2 cups fresh flat-leaf parsley, chopped
2 tomatoes, finely chopped
1/4 cup lemon juice
extra virgin olive oil

Combine quinoa and water in a saucepan and bring to a boil, then let simmer, covered over medium heat for 15 minutes until most of water has been absorbed and quinoa is tender. Remove lid, stir once, and continue to simmer until all water is evaporated. Cool. Stir in parsley, tomatoes, lemon juice and 1 tablespoon olive oil. Season with salt and pepper to taste.

Don't forget the hummus!

Recipe: Coconut milk rice pudding

As a boy who grew up on my mother's kheer, I was very proud of myself for coming up with a healthier take of this classic Indian recipe. My version is dairy-free, gluten-free, uses whole grains, and has no refined sugar.

I was inspired to make this recipe, based on the leftover grains I had been collecting in my refrigerator. I made this one with both rice and quinoa. Feel free to use just one or both. Either way you can't go wrong!

The coconut milk gives it a creamy flavor. The cardamom, cinnamon and cloves add an Indian aroma. And the agave nectar works great in place of sugar.

Did I mention it only takes 15 minutes to make?

Serves 4-6

8 oz coconut milk (1/2 can)
1 cup unsweetened soy milk
2 cups cooked grains (brown rice or quinoa)
1/4 cup agave nectar (or more or less depending on taste)
1/2 tsp cardamom
1/2 tsp ground cinnamon (optional)
1/4 tsp ground cloves (optional)
1 tsp vanilla extract
raisins (optional)
pistachios, toasted and chopped (optional)

Heat the coconut and soy milk in a heavy sauce pot over medium heat, until it comes to a simmer. Add sweetener and thicken until dissolved. Add the precooked rice, spices and heat through.

Simmer until it thickens, but don't let it become too dry.

Remove pot from heat. Stir in vanilla. Add raisins and pistachios if desired. Serve either warm or cold.

Recipe: Cornmeal Crusted Tempeh

I love tempeh. And I am sure you will too.

Tempeh is one the few protein-rich vegetarian foods. A staple food in Indonesia, this fermented soy food is becoming increasingly common in the states. It serves as a great replacement to meat, and unlike tofu, tempeh has a distinct nutty taste.

I've often thought the best place to eat tempeh in New York City is the Candle Cafe restaurant in the Upper East Side. So naturally, I thought to consult its cookbook to find a good tempeh recipe.

It takes an hour to bake, but is very easy to make. It is a great centerpiece to any vegetarian meal. I recommend serving it with sauteed greens, mashed potatoes and/or polenta. Enjoy!

Serves 4

2 8-ounce packages tempeh, each cut into four triangles
1/3 cup wheat-free tamari
3 tablespoons agave nectar
1 clove garlic, minced
3 slices of fresh ginger
1/2 cup cornmeal
1 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried cumin
pinch of sea salt
coconut oil (or olive oil)

Preheat oven to 350 F

Place tempeh triangles in baking dish. In small bowl, whisk together the tamari, 1/2 cup water, agave nectar, garlic, and ginger and pour over the tempeh. Cover and bake for 1 hour, turning tempeh halfway through. Remove from the oven and set aside to cool.

In a large shallow bowl, mix together the cornmeal, red pepper flakes, thyme, oregano, cumin, and sea salt. Dip the tempeh pieces into the cornmeal mixture to coat.

In large skillet, heat a couple tablespoons of oil over medium-high heat until hot. Cook the cooked tempeh until golden brown, about a minute on each side. Add additionally oil if necessary.

Remove from heat and serve at once. Enjoy!

Recipe: Rajma (Indian Kidney Beans)

Beans and rice. Oh so nice!

Rajma, is a North Indian take on the popular combination. I grew up eating it prepared by both my mother and grandmother. This is my comfort food. And nothing pleases this 'gringo' more than being able to create my own version of this classic recipe.

Best of all it is really simple! I recommend serving with brown basmati rice.

Serves 4

2 15 oz cans red kidney beans, reserving water
1 red onion, diced
2 tbsp tomato paste
1/2 tsp ground coriander
1/4 tsp ground cumin
1/2 tsp garam masala
1 tsp salt
1/2 tsp of grated ginger
1 tbsp olive oil
juice of one lemon
a few sprigs of cilantro, chopped

1. In a large wok or skillet, heat olive oil at medium high heat.

2. Cook onion until golden brown and fragrant, about five minutes.

3. Add tomato paste, salt, ground coriander, cumin, and garam masala. Cook for another seven minutes, and stir to form a nice paste. You might start to see the oil separate.

4. Add red kidney beans (with reserved water) and grated ginger. Reduce heat to medium and cook for another ten minutes or so. Should form a nice sauce. Remove from heat.

5. Add lemon juice to bring up taste. Add salt if necessary.

6. Serve on plate with basmati rice. Add cilantro as garnish.