Wednesday, November 26, 2008

I'v Moved My Blog

Hi all, and thanks for reading my blog! I have actually moved this blog to, and have added some new features so be sure to check it out:)

Sunday, November 2, 2008

Chickpea Tangine wth Cinnamon, Cumin, and Carrots

I love this recipe - quick, easy, tasty, and cheap - what could be better?

serves 4. 30min or less.

2Tbs. olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
2 14.5 oz cans chickpeas, rinsed and drained
3 med. carrots, sliced into thin rounds
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
2 tsp agave nectar
3 Tbs. finely chopped parsley

Heat oil in large skillet over medium heat. Add onion and garlic, and saute 2-3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, spices, agave nectar, and 2 cups of water. cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.

serve with parsley as a garnish. I like to serve this over rice just to make it last a bit longer.

recipe adapted from: Vegetarian Times, October 2008

Double Coriander Eggplant Tagine

serves 4. 30min or fewer.

2 Tbs. olive oil
1 large sweet onion, peeled and thinly sliced
4 cloves garlic, minced
12 baby eggplants, halved lengthwise
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. agave nectar
1/2 tsp. red pepper flakes
1 28-oz can chopped tomatoes
1/4 cup chopped cilantro

Heat oil in skillet over medium-high heat. Add onion and garlic; saute 5 minutes, or until softened. Add eggplants, coriander, cumin, agave nectar, and red pepper flakes. Saute 5 minutes, or until eggplants are softened. Add tomatoes, cover, and simmer 20 minutes, or until sauce is thickened and eggplant is tender. Stir in cilantro, and season with salt and pepper.

Serve warm over steamed quinoa, brown rice, or alternate grain.

recipe adapted from: Vegetarian Times, October 2008

Sunday, October 12, 2008

Broccoli Bean Salad

This recipe was inspired by the Broccoli Raab salad in Veg. Times. It is a surprisingly filling meal.

Serves: 2-4 (depending on how much you each eat!)

1 kabucha squash
garlic powder
onion powder
black pepper
2 heads of Broccoli, cut into bite sized pieces
1 15 ounce can of great northern white beans
2 tomatoes, chopped or whole cherry tomatoes
2 ears of corn
1 tsp pepper flakes

Make squash sticks from kabucha squash.

Heat 2 Tbs. oil in wok over medium-high heat. Saute garlic until it sizzles then add broccoli and red pepper flakes. Season with salt, and saute 5-7 minutes or until broccoli seems cooked. Transfer to bowl.

Add remaining 1 Tbs. oil to wok. Add tomatoes, and cook for a few minutes. Add white beans and cook until warm.

Add white bean + tomato to broccoli and add the fresh corn. Toss and serve. Sprinkle kabucha strips on top, and enjoy:)

Monday, October 6, 2008


This recipe is almost too simple to write. Turmeric is a wonderful spice, and so healthy for you, so feel good about eating this tasty snack.

pop pop corn
add olive oil and salt
add liberal amounts of turmeric


Tuesday, September 30, 2008

Heirloom Tomato & Sweet Corn Pizzas

Serves 8

This appetizer is a cross between pizza and bruschetta with a colorful heirloom tomatoes added just before serving.

Garlic Pistou
1 head garlic, top trimmed
1/4 cup pine nuts
2 Tbs. olive oil
1 Tbs. fresh oregano leaves
1 tsp. fresh lemon zest

pizza dough
3 cups fresh corn kernels
1 lb. assorted heirloom tomatoes, sliced
2 Tbs. torn fresh basil
2 tsp. chopped fresh dill

1. To make Garlic Pistou: Preheat oven to 350 F. Wrap garlic in baking paper, bake 40minutes, or until softened. Cool.

2. Squeeze garlic cloves into bowl of food processor. Blend with remaining ingredients until smooth.

3. To make Pizzas: Preheat oven to 400 F. Place doughs on baking sheets coated with cooking spray. Spread with Garlic Pistou. Sprinkle with corn. Bake 15 minutes, or until crisp.

4. Toss tomatoes with basil and dill in bowl. Arrange tomatoes on hot crusts.

recipe from: Vegetarian Times September 2008

Tuesday, September 23, 2008

Batter-Fried Cauliflower Pakoras

Prep. Time: 15 minutes
Makes 1 serving.

I made these with broccoli and eggplant - both of which tasted amazing, and I'm about to make some more with the eggplant tonight. My friend says these should be re-named to Broccoli Fried Donuts, you decide.

The recipe suggests serving with hot tea, and ketchup or chutney for dipping.

about 2 cups of cauliflower florets (or other veggies) sliced into cross sections no more than 1/2 inch thick.

1/2 cup all purpose GF flour
1 tsp curry powder
1/2 tsp salt
1/2 tsp baking powder
1/3 cup water
Canola (or other) oil for frying

In a large bowl, combine the flour, curry powder, salt, baking powder, and water to make a smooth, thick batter. It should not be runny. If necessary, add more water 1 to 2 tablespoons at a time. Mix well.

Warm 1/2 inch of oil in a medium skillet on medium heat. The oil is ready for frying when a drop of batter quickly crisps. Coat the cauliflower slices in the batter, and carefully place them in the pan to avoid splashing the hot oil. Don't crowd the pan. Cook until golden on both sides, turning once, for 2 to 3 minutes on each side. Transfer to a paper towel to drain. Serve as soon as possible.

recipe from: Student's Go Vegan Cookbook