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: Sweet Potato Shepherd's Pie

 

It's always a challenge to find inspiration this time of year. So many of the fresh vegetables I love to cook with won't be available until a few months from now. Fortunately, when I run out of ideas, I can always turn to friends who are busy cooking up some amazing stuff on their own. This vegetarian shepherd's pie recipe comes from my dear friend Sacha (aka Stiggly) and is one of my favorite things that her and her husband Mike make. Instead of the traditional beef and potatoes used to make this dish, Sacha uses sweet potatoes and lentils.

I was at first intimidated when I saw the lengthy recipe on her site, but decided to give it a shot anyway, and am glad I did. It was less complicated than I thought, and I made a delicious dinner not only for one night but several. And it was so tasty!

Makes 6-8 servings

3/4 cup french lentils
2 bay leaves
3 large sweet potatoes, cut into quarters
2 tbsp butter
2 tbsp milk (optional)
1 tbsp olive oil1 clove garlic
1 leek, diced, white parts only
1 zuchinni, sliced
1 carrot, diced
14.5 oz can fire roasted tomatoes
1 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1 green pepper, diced1 jalapeno pepper, diced (seeds removed)
5-6 crimini mushrooms, sliced (optional)
3 leaves of collards, thinly sliced (as side dish, optional)
salt and pepper to taste

In a small pot, add lentils and 3 cups of water. Toss in a bay leaf, bring to a boil, and let simmer for 30 minutes or until lentils are fully cooked and water is absorbed.

Meanwhile, you can start to cook the sweet potatoes. In a large pot add quartered pieces and immerse in water. Bring to a boil and let simmer for 20 minutes or so until sweet potatoes are soft. Use a fork to test whether they are done (should be able to easily pierce the potato). Drain water and peel potatoes by hands after cooling for a few minutes. The peels should come right off! Then add back into the original pot, and mash potatoes using a masher or fork. Mix in butter and milk until texture is creamy. Set aside.

While your potatoes are cooking, you can also start the third step. In another large pot, over medium heat saute garlic and leek in olive oil for a minute or so. Then add the sliced zucchini, carrot and let cook for about 5 minutes until soft. Add can of fire roasted tomatoes and spices (cumin, paprika, oregano). Let cook for another five minutes and then add green pepper and jalapeno peppers. Cook another five minutes and then fold in the cooked lentils. Cover pot and let everything simmer for a bit. Check for salt and pepper.

You're shepherd's pie is almost ready for assembly! If you desire you can also add mushroom and collard greens to it. Highly recommended! Just saute them in olive oil in a small pan. I chose to serve the collards on the side, but you could easily put them in the pie and it would be great too.

Preheat oven to 350 degrees. In a 9x12 baking pan, you will then start to assemble your pie. The first layer should be the lentils/vegetable mixture. It should take up about two-thirds of the baking dish. Next, you will layer in the sauteed mushrooms and the collard greens if you desire. The last layer is the sweet potato mash. Make sure to spread it out evenly so it looks beautiful. Your pie is now ready to bake. Insert in oven and cook for 20-30 minutes. 

Enjoy!

Recipe: Dark Chocolate Peppermint Patties

Thirty years ago in the town of York, Pennsylvania, my dear wife was born. Fitting then I should choose to celebrate this milestone by making Peppermint Patties.

I found an amazing recipe on Elena's Pantry, which instantly appealed to me. It used only four ingredients and had no refined sugar.  I also knew it would go over well with Swati and her friends.

And the verdict? They were delicious and the hit of the party. I even had some leftover melted chocolate which I then used to dip strawberries, cherries and walnuts.  Yum!

Note though this recipe requires Peppermint Oil (and not extract!). Extract contains oil, which can ruin this recipe, causing the chocolate to break apart. Peppermint oil gives this dish a nice strong flavor and should be diluted with another oil (such as coconut) for consumption.

Makes 12 patties

1/2 cup coconut oil
1/4 cup agave nectar
1/2 teaspoon peppermint oil
1/2 to 1 cup dark chocolate chips, 73% cacao

In a small bowl, combine coconut oil, agave nectar and peppermint oil. Freeze mixture for about 10 minutes, until the mixture begins to harden. Use a small ice cream scoop or tablespoon to measure out balls on a parchment lined plate. Place in freezer until balls begin to firm up (another 5-10 minutes).

Meanwhile melt chocolate chips using a double boiler (I assembled a heatproof bowl over a pot of boiling water). Remove from heat.

Remove firm mint balls from freezer and flatten into patties using spoon. Quickly dip mint patties into melted chocolate using spoon. Cover patties completely with chocolate and place on parchment lined plate. Leave out for about 10 minutes until patties harden or return to freezer if making on a hot summer day.

See original recipe from Elena's Pantry

Recipe: Polenta Breakfast Triangles

I was really proud of myself this morning. I wanted to make something sweet and different from my usual steel cut oats or oatmeal pancakes, so I decided to get creative with polenta, which had been sitting in my pantry for quite some time.

Making polenta is similar to preparing any whole grain. It's often served savory, but it also works great as a sweet dish. When cooked it will appear like a porridge, but given a few minutes it will harden and form the shape of any baking pan or bowl. I chose to serve mine with toasted walnuts, ground flaxseed and maple syrup. It also would be great with strawberries and blueberries. Oh summer, can't you come a bit sooner?

Here is my recipe. Enjoy!

Serves 3

3 cups water
1/4 tsp salt
1 1/2 tbsp of butter
1 cup dried polenta (finely ground cornmeal)
1/2 cup walnuts, toasted
3 tsp ground flaxseeds
maple syrup to taste

1. In a medium saucepan, bring 3 cups of water and salt to a boil. Add 1 tbsp of butter until melted.  Then slowly add polenta and reduce heat to medium low. Make sure to stir frequently for about 20 minutes, watching carefully. If left unattended, polenta will splatter! When it stops bubbling taste to ensure doneness.

2. Remove from heat and transfer to a small square 8x8 baking pan. Let sit here for 5-10 minutes until it hardens. Then cut into 8 triangles.

3. In a cast iron or frying pan use the remaining butter to slightly brown polenta triangles, 2-3 minutes on each side. Serve on plate with toasted walnuts, ground flaxseeds and maple syrup. Yum!

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: Chipotle Navy Beans & Kale

If you haven't noticed yet, I like my rice and beans. There is something about this dear legume and grain that is encoded in my DNA.

Fortunately (for my wife), Heidi Swanson's great blog 101 Cookbooks has given new life to this combination, with her recipe for Giant Chipotle White Beans, the inspiration for this dish.
 
We've simplified the recipe so that it can be made in one pot with relative ease. We've also taken out the feta, but feel free to add it back in.  It's delicious either way.  Cooks in 30 minutes.

Enjoy!

Serves 4

2 tablespoons extra virgin olive oil
2 pinches red pepper flakes
1 clove garlic, chopped
1 14.5 oz can Muir Glen Fire Roasted Tomatoes with Chipotle Peppers
1 tablespoon dried oregano
2 pinches of salt
1 15 oz can navy beans (or cooked beans from 1 cup dry)
1 bunch of kale, chopped with stems removed
A few dashes Chipotle Tabasco sauce (to taste)
2 cups basmati brown rice, cooked

In a medium saucepan, heat olive oil over medium heat. Add red pepper flakes and garlic and stir for less than a minute. Next, add canned tomatoes, oregano, and salt. Cook for 5 minutes. Combine beans and continue to simmer for an additional 5 minutes. Stir. Add chopped kale and 1/4 cup water to help cook down. Cover and heat another five minutes. Add tabasco sauce to achieve desired spice level. Check for salt. Serve over basmati brown rice.

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: Easy Brown Rice Salad

I can't tell you how many times I get asked about healthy lunch options. Well, lately I've been interested in this topic myself. As I previously posted, I recently started working in an office again, part-time. And considering there aren't too many great lunchtime eats in my part of town, I have embraced the opportunity to hone up my ability to create meals-on-the go.

For me, it's important to create something that doesn't take a lot of time to put together in the morning, tastes great, and can be eaten at room temperature. This brown rice salad is one of my favorite dishes that I've come up with and thought I would share.

I love the fact that this dish uses my leftover brown rice and doesn't require any salad greens. As a result it's a nice change from the usual salad, as well as a bit heartier. I really just throw in whatever I have in the kitchen - some parsley, canned chickpeas, carrots, cherry tomatoes, raisins, feta cheese. I even threw in some sweet pickle slices that I purchased from my neighborhood pickle guy. And then topped it with a simple dressing.

You'll note in my recipe there are no measurements. It's really about throwing things together.

Salad
cooked brown rice
a few sprigs of parsley, chopped
a carrot, cut into matchsticks
a few cherry tomatoes
a few sweet pickle slices
a handful of raisins
feta cheese

Dressing
2 parts olive oil
1 part balsamic vinegar
1 part brine from pickle juice
salt and pepper

Throw all ingredients in a tupperware container. Top with dressing. Enjoy...wherever you are!

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: Three Bean Salad

I made this dish over the weekend for my friend Nisha's Fourth of July party. It is a great dish to serve during the summer, especially for barbecue's and potluck gatherings. The celery, parsley and rosemary give this dish a nice, fresh taste. Best of all - you can throw all the ingredients into one bowl. And it takes no more than 15 minutes!!

I enjoy eating this on its own, over salad greens, or as a side dish.

Serves 8

1 15 oz can kidney beans
1 15 oz can garbanzo beans
1 15 oz can cannellini beans
2 celery stalks, chopped finely
1/2 red onion, chopped finely
1 cup fresh parsley, finely cut
1 Tbsp fresh finely cut rosemary
1/4 cup apple cider vinegar, unfiltered
1/4 cup agave nectar
1/5 cup olive oil
1 1/2 tsp salt
1/4 tsp black pepper

Mix all ingredients in a large bowl. Cover and refrigerate for 20-30 minutes to let flavors meld. Taste and serve.

Recipe: African Groundnut Stew

If you've ever wanted a hearty vegan dish, this would be it.

Adapted from the cookbook The Voluptuous Vegan, this dish packs is full of protein thanks to the addition of peanut butter. I made a number of changes to the original recipe (removed roasted cauliflower and squash) as I simply did not have in the house. I'm posting my own version.

I served the dish over a quinoa and millet pilaf, which was surprisingly good to me. Millet, is the traditional grain in Africa, and cooks rather quickly. I never developed a taste for it on its own, but it partners very will with the quinoa in this recipe. It's also a great way to stretch your dollar further, as millet is significantly cheaper than quinoa.

Try it for yourself and let me know what you think.


African Groundnut Stew
Serves 4 to 6

2 tablespoons olive oil
1/2 medium onion, diced
2 garlic cloves
1 teaspoon minced peeled ginger
1/4 tsp red pepper flakes
1 yuca/cassava, peeled and cut into chunks (substitute with 3 turnips if you cannot find yuca)
2 medium carrots, sliced
1 celery stalk, cut into 1 inch pieces
2 tbsp tomato paste
2 tbsp wheat-free tamari
2 cups water
1 large sweet potato, peeled and cut into large chunks
1/4 cup peanut butter, mixed with 1/2 cup warm water
1 scallion, chopped into 1 inch pieces
1/2 cup chopped, roasted and unsalted peanuts (optional, for garnish)
arugula or other salad greens (optional, for garnish)

In a large soup pot heat olive oil over medium-low flame. Add onions and cook for about 5 minutes, until translucent. Add ginger, garlic, and red pepper flakes and cook for another 5 minutes.

Add yuca (or turnips), carrots, celery, tomato paste and tamari and cook uncovered over medium heat, stirring from time to time, for about 5 minutes.

Add water, cover the pot, and bring to a boil, over medium-high heat. Lower the heat and simmer, partially covered, for 10 minutes. Add sweet potato, and 1 teaspoon salt and cook for another 15 minutes, until tender. Stir in peanut butter mixture and cook for a few minutes, stirring every so often to make sure nothing sticks to the bottom of the pan. If the stew is too thick, add water.

Serve with peanuts and greens on the side. Great over quinoa and millet pilaf (recipe below).

Quinoa and Millet Pilaf
Serves 4 to 6

1/2 cup quinoa
1/2 cup millet
2 cups water

Toast grains in a small saucepan over medium-low heat. When you smell a faint aroma, add the water and a pinch of salt.

Cover and bring to a boil. Lower heat and simmer for about 10 minutes, until water has absorbed. Fluff with fork.

Recipe: Pinto bean tacos and plantains

Often, when I don't want to think about meal planning, I just make a big pot of beans.

This classic vegetarian protein source is a staple in my kitchen. And when I have freshly cooked beans in my house, it serves as an inspiration to get cooking.

So often I settle for canned beans from the store out of convenience. Yet there is something to cooking beans on the stove that really brings out their flavor and texture. And while they do take time to cook (about an hour and a half), I find I can use that time to call a friend or get something done around the house.

On Wednesday, I used my freshly cooked beans in my Mexican Rice and Beans dish. And yesterday, I used them in these simple veggie tacos. I love how both meals came together without much thought.

For the tacos, I simply heated some corn tortillas with my cast iron pan. I then topped the tortillas with pinto beans, sauteed onions and peppers, cheese, and guacamole. I also picked up a ripe yellow plantain from the store and sauteed it in some coconut oil (the darker the plantain the better). That's it. This meal was ready in no time.

I'd love to hear other suggestions of how I might use up my beans. Any thoughts?

Recipe: Chana Masala

Chana Masala (or Chole) is a classic Indian dish and a staple in my kitchen.

It is one of those dishes that is great anytime of the year - serving as my comfort food in the winter and great in the summer when tomatoes are in season. My recipe uses tomato paste, but can easily be substituted for a diced fresh tomato in the summer (just might take a bit longer to cook down).

For a richer taste, try using ghee (clarified butter) instead of olive oil. You can purchase at health foods stores and Indian grocery stores, but I prefer to make my own. For a simple recipe, visit Fran's House of Ayurveda.

Serves 4

1 tbsp olive oil or ghee
1/2 tsp turmeric
1 small red onion, diced
2 tbsp tomato paste
1/2 tsp garam masala
1/4 tsp ground coriander
1/4 tsp ground cumin
2 15 oz can garbanzo beans
1/2 tsp salt
juice of 1 lemon
a few sprigs cilantro, chopped (for garnish)

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

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

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

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

5. Add salt and lemon juice. Adjust as necessary.

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

I recommend eating this dish with my recipe for South Indian Green Beans. They look and taste great together. Enjoy!

Recipe: Roasted Brussel Sprouts and Sweet Potatoes

I've just noticed that it's been a while since I've posted a recipe. In fact, my overall posting has been down considerably in the last month.

With my wedding only three months away, my mind has been focused towards other things. Instead of dreaming up new ways to eat whole grains, vegetables, and legumes, I've been focused on finding a DJ and designing our invitations.

It doesn't mean I've given up on eating well. Rather I'm sticking to simple food preparations and tried and true recipes (e.g. beans and rice, salmon and greens, vegetables and whole grains). These are dishes that I can make intuitively, and almost feel odd posting a recipe.

This dish for Brussels sprouts and sweet potatoes is one of my favorites from the last couple of weeks. And regardless of where you stand on cruciferous vegetables, I am confident you will like this recipe. I never liked Brussels sprouts until I tried them roasted. You'll want to make sure they get nicely browned in the oven. They go well with sweet potatoes and quinoa.

I hope you enjoy this recipe and may it serve as a reminder that good food doesn't have to be complicated.

Serves 2

10 Brussels sprouts, buds removed and cut in halves
1 large sweet potato, diced
2 tbsp olive oil
1/2 tsp sea salt
2 sprigs of thyme or rosemary
1/2 tbsp butter (optional)
1 cup cooked quinoa

1. Preheat oven to 425 degrees.

2. Place cut Brussels sprouts and sweet potatoes in a small baking pan. Coat with olive oil, sea salt and either thyme or rosemary. And if desired throw in a few pats of butter. Mix well. Roast for 25 minutes, removing halfway to stir.

3. Serve with cooked quinoa

Soy yum - tips for great marinated tofu

Tofu is one of those foods that found me later in life. I never ate it much growing up, but now it is something I always seem to have in the kitchen.

Since it's a great source of vegetarian protein, I thought I'd share a few thoughts and a recipe on how to make really great tofu.

Here are my thoughts:

1. Buy the good stuff. The secret to all good cooking starts with good ingredients. I choose Bridge Tofu, which is made by hand in Connecticut using a kettle cooking process. Look for organic or non-GMO soy.

2. Use a cast iron skillet. I bought one on Amazon some time ago for under $20 and it is probably the best investment I've made for my kitchen. I've used it countless times and it browns tofu and other foods very well. Be warned it is likely you may develop an addiction - eating the tofu right out the pan.

3. It's all about the marinade. Tofu alone doesn't have much flavor, but absorbs that of the marinade. I like to go with Asian flavors and mix up a quick marinade using tamari, maple syrup, turmeric, garlic, and Sriracha hot sauce.

Here's my recipe - great eaten on its own or over a stir fry.

1 block firm tofu, patted dry
2 tbsp tamari
1 tsp maple syrup
1/2 tsp turmeric
1 clove garlic, chopped
1 squirt Sriracha sauce
1 tbsp coconut oil

Cut tofu block into quarters lengthwise. Slice into thin rectangles (1/2 inch in width).

In large bowl mix tamari, maple syrup, turmeric, garlic, and Sriracha sauce. Add tofu and mix until well coated. Let sit for 20 minutes.

After tofu is done marinating, heat coconut oil in cast iron pan over medium high heat. Add tofu. Cook for about 7 minutes on each side, until brown. Remove from heat.

Recipe: Butternut Squash Quinoa Cranberry Salad

Sometimes you just don't want to spend time in the kitchen. That's how I felt yesterday. Still one needs to eat. And in just about the time it would have taken for me to grab something to eat, I was able to make this delicious seasonal recipe.

I love the combination of butternut squash and cranberries with the quinoa. The apple cider vinegar at the end, brings up the sweetness a bit. I am kicking myself for not adding some Brussels sprouts to this dish, as I had some on hand.

Perhaps you can add some at home and let me know how it turns out?

Serves 3-4

1 cup quinoa
2 cups vegetable broth and/or water
1 medium butternut squash, peeled and diced
1/2 medium red onion, diced
1/2 cup dried cranberries
1 sprig of rosemary
2 tbsp olive oil
1 tbsp butter
1/2 tsp sea salt
1 tbsp apple cider vinegar

Preheat oven to 425 degrees.

Cook quinoa in pot with vegetable broth over high heat. Bring to a boil. Reduce heat to simmer. Leave on stove for about 25 minutes, until water is absorbed.

Meanwhile, throw squash, red onion, dried cranberries, and rosemary into a rectangular baking pan. Coat with olive oil. Toss in sea salt and butter. Mix ingredients together. Roast in oven for 20 minutes or until squash is soft. Remove from oven. Add apple cider vinegar. Serve with quinoa.

Recipe: Potato Celery Root Pancakes

I've always been fan of potatoes. Maybe a little too fond. My mom credits it for my weight gain when in high school. She was probably right about that.

I gave up the potatoes for a couple years, but I couldn't give them up for long. They are one of my favorite foods. And this time of year there is nothing wrong with a little bit of added weight (think of it as nature's way of providing a little bit of insulation).

Originally, I was prepared to make my usual recipe for potato pancakes (latkas). I decided to add celery root to the mix after my friend Ella (The Regan Vegan) suggested it. If you'd rather try the traditional method, the celery root can easily be substituted for another potato. I think you'll enjoy them either way.

Also, note this recipe calls for gluten-free breadcrumbs. Instead of creating another item to purchase, I prefer to grind up whatever crackers I have on hand. For this recipe, I used some Brown Rice Sea Salt Crisps sold by Trader Joe's.

I recommend serving the latkas with applesauce and labne (a Middle Eastern yogurt cheese similar to sour cream). Enjoy!

Serves 4

2 large Russet or Yukon potatoes, peeled
1 medium celery root, peeled
1 large onion
1 egg (maybe 2)
1/2 cup gluten-free breadcrumbs from crackers
1 teaspoon sea salt
1/4 cup olive oil

Grate potatoes, celery root, and onion in food processor or by hand. Place in large bowl with one egg, gluten-free breadcrumbs, and sea salt. Mix well and let sit for five minutes.

With clean hands, roll dough into a ball and flatten into a pancake. Add an additional egg, if the batter does not hold together. Set aside until you've used up all the dough.

Heat a large skillet (cast iron recommended) over medium high heat with 1 tbsp of olive oil. Cook four pancakes at a time, a minute or two on each side. Should be golden brown in color. Remove from skillet and place on a large plate. Repeat process, making sure to add some additional olive oil to the pan.

Serve hot with applesauce and/or sour cream.

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.