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: 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: 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: 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: Oatmeal Kefir Pancakes

Have you ever tried kefir?

I've always heard a lot about this fermented milk drink, loaded with probiotics. And last week I thought I'd try it out, as I've been experimenting with high quality dairy products lately.

A couple of sips into it, I had to stop. It was much too thick and sour for my taste - nothing like the 'yogurt drink' I had expected.

As someone who hates to waste food, even when I don't like it, I started to think of other alternatives for my kefir.

Then on Saturday morning, it hit me. I'd use it for making pancakes! Similar to buttermilk, kefir's batter-like consistency was actually a plus in this case. So I tried, using an old recipe for oatmeal pancakes, and was amazed by how good they turned out.

Whether or not you like kefir, I am sure you will enjoy. Topped with ground flaxseeds and strawberries, this dish will welcome you into Spring!

You can also try with apple butter and labne. Yum.

Serves 2 (seven 4-inch pancakes)

3/4 cup rolled oats
1 cup kefir
1 egg
1 tbsp butter
1/2 tsp vanilla
1 tbsp maple syrup
1 tbsp melted butter
1/4 tsp salt
1/4 cup corn flour
1/8 tsp grated nutmeg
1/4 tsp baking soda
2 tbsp ground flax seeds (optional)
strawberries, sliced (optional)

Place oats and kefir in a large bowl and let sit for 20 minutes. Beat the eggs, vanilla, maple syrup, and melted butter in a small bowl. Stir in the soaked oats. Next, add the salt, corn flour, nutmeg, and baking soda. Mix well.

Drop 1/4 cup of batter into a heated cast iron skillet or griddle. Cook over medium low heat until tops are covered with holes. Turn the cakes over and cook on other side. Repeat until batter is finished.

Sprinkle ground flax seeds and strawberries atop the pancakes. Serve with yogurt or labne.

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

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: 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: Lentils and Rice with Fried Onions

Mujadarrah is the traditional name for this Middle Eastern dish. And as plain as it looks and sounds, it is really delicious. My version was inspired by the book Vegetarian Cooking for Everyone by Deborah Madison.

It only requires six ingredients, all of which are items I keep regularly in my pantry (i.e. brown rice, lentils, onions, olive oil, salt, pepper). So it's great around this time of year when you'd rather stay in and not run to the store.

The fried onions are really what make this dish delicious. You want to cook them until they become dark brown. It might seem like a lot of olive oil, but it's really what makes this dish good.

I love teaching this dish to vegetarians, as it is a great source of protein - the amino acids in the brown rice, complementing those in the lentils. It is also great to take to work or on long car trips and can be enjoyed hot or at room temperature.

This dish is similar to an Indian dish, kichadi, which is often enjoyed with yogurt and Indian pickle. It works with this dish too!

Serves 4

1 cup French green lentils, rinsed and sorted
1 cup basmati brown rice
1 large onion, sliced 1/4 inch thick
6 tablespoons olive oil
Salt and Pepper

Heat large skillet over medium heat. Coat pan with olive oil and add onions. Cook for 15 minutes, stirring frequently, until onions are dark brown and translucent.

While preparing onions, put lentils in saucepan with 4 cups water. Bring to a boil and then simmer for 15 minutes. Add the rice, and generous amounts of pepper. Cover and let cook over low heat for an additional 15 minutes, adding additional water if needed. When done, stir in fried onions. Add salt to taste.

Similar dish:
Falafel with quinoa tabouli

Recipe: Sweet Potato Rice Crust Pizza

Tomato season is over, but that doesn't mean you still can't enjoy a pizza with fresh, seasonal ingredients.

This recipe was another creation by Swati, my resident sweet potato expert. I was delighted by how good it turned out. The Parmesan cheese complements the sweet potatoes well, without overwhelming them. And the fresh herbs make you want to devour this pizza the moment it comes out of the oven.

You can find a brown rice pizza crust at most natural foods stores. We purchased one made by Nature's Hilights, which makes a thin crispy crust using only brown rice and potatoes. Regardless if you are gluten free or not, I think it serves this pizza well.

Serves 2

1 large sweet potato, peeled and diced
1 brown rice pizza crust
1 small onion, chopped
freshly grated Parmesan cheese
fresh thyme or rosemary
salt and pepper
olive oil

Preheat the oven to 350. Toss the sweet potato with olive oil, half of the chopped onions, salt and pepper. Place in the mix in a roasting pan and put in the oven for about 20 minutes, or until the potatoes are soft. Remove from oven and raise the temperature to 450 degrees.

Prepare the pizza crust based on the instructions on the box. Spread the roasted sweet potatoes, the remaining onions, thyme, salt and pepper on the top of the crust. Toss or grate some Parmesan cheese directly over the toppings. Bake for 8 to 10 minutes. Let cool for a few minutes and serve.

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: Sweet Potato Black Bean Enchiladas

As a soon-to-be husband, I can't help but question the roots of my partner. Her ancestry traces to India. Her place of birth, Central Pennsylvania. But judging purely from her kitchen skills, you'd want to place her somewhere South of the border. To her making dahl or paneer is a chore. Yet, the possibility of making quesadillas or tacos gets her all excited. You could say it's her thing.

Yesterday she was in classic form as she ventured into new territory - putting together a sweet potato edition of her 'famous' enchiladas. As the benefactor of this effort I must say it came out a huge success. I could not stop dreaming about this dish all day long. Now my friends, it is your turn.

Note: If you can't find shallots, you can always substitute with small onions. Enjoy!

Serves 3-4

2 teaspoons oil
1 large shallot, diced
1 small poblano pepper, seeded and diced
2 sweet potatoes, diced (about 2 1/2 cups)
1 15 oz can black beans, drained and rinsed
1/2 tsp cumin
1/2 tsp chili powder
fresh juice from 1/2 lime
sea salt and pepper to taste
3 1/2 cups Enchilada Sauce (recipes follows)
10 to 12 corn tortillas
4 oz white cheddar cheese, grated

Preheat oven to 375ºF. Heat oil in large skillet. Add shallot and sauté 5 to 10 minutes or until soft. Add sweet potatoes and peppers. Cover and cook about 10 minutes or until potatoes are tender. Stir in beans. Continue to cook and add a little water if necessary to prevent scorching. Add cumin, chili powder, lime juice, sea salt and pepper to taste.

Cover bottom of 9 x 13-inch baking dish with about 1/3 cup of enchilada sauce. Heat tortillas briefly on skillet. Spoon sweet potato mixture, cheese into center of a warm tortilla. Roll up and place in pan, seam side down. Repeat until all filling has been used. Cover enchiladas with remaining sauce, and sprinkle cheese generously over top. Cover pan and bake 20-30 minutes.

Enchilada Sauce

1 large shallot, minced
1 small poblano pepper, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
28oz can Muir Glen tomato sauce
1/2 teaspoon sea salt

Heat oil in medium pan over medium-low heat. Add shallot and peppers and sauté 5 to 7 minutes, or until shallot is golden brown. Stir in chili powder, cumin and oregano. Sauté 1 minute. Add tomato sauce and sea salt. Bring to a boil and simmer 15 to 20 minutes.

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.