To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
Click the image below to watch the video.
This is hardly a recipe because all you do is mix everything up but it is so light & yummy & pretty – I am posting. Traditionally, this is made with bulgar but I had quinoa (keen-wah) around & used that. The ration of ingredients is no science and pretty open to tweaking. It is great to eat with chunks of pita bread or as a sandwich spread. It is a light & salady thing & you don’t eat it in huge portions. It is kind of like a palate cleanser when eating other foods of the region like shawarma, gyros & hummus.
Tabbouleh with Quinoa
Makes about 2 cups
3/4 cup dry quinoa – cooked according to packaging (for me – that was 2 parts water to 1 part quinoa – boiled & left off heat, covered, for 12 minutes. OR – 1 1/2 cups or so of cooked & cooled quinoa.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
My Youtube vide for this recipe is here- just click the image to watch.
INGREDIENTS
1.5 oz gin
4 oz tonic
Cracked pepper
Fresh strawberries
DIRECTIONS
Muddle the strawberries in a glass & grind fresh pepper on them. Fill the glass with ice & add gind & tonic.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
I have a video from my channel for this recipe. Click the image below to watch & please subscribe!
I am kind of on a Mediterranean kick & am VERY excited to attempt a vegan gyro later today but for now – I post this hummus. My mother always made her own & it is really so easy – nobody should ever buy any that is prepackaged. All this requires is 8 simple ingredients & a blender. I added jalapeno because I like them but you need not. Tahini is a sauce that comes bottled & is readily available at most large grocery stores and it has a refrigerated shelf life like peanut butter – FOREVER. So go ahead & buy some.
Easy Basic Hummus with Spicy Jalapeno
INGREDIENTS
1 can chick peas – drained
1/4 cup tahini
juice of 1 lemon
2 tsp cumin
1-3 cloves of garlic – to taste
1/2 tsp salt
1 TBS olive oil
1-4 TBS water (depending on how thick you like your hummus)
1/2 – 1 jalapeno – use half for a little spice, all for more spice and use even the seeds for a powerfully spicy hummus – or use none at all
Whip that shit up in a blender or food processor.
Garnish with a drizzle of olive oil, paprika, parsley or diced jalapeno. Serve with naan or pita or veggies!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
This blog is 5 years old today! And my Youtube channel just hit 1000 subscribers! I am very happy about both milestones.
I have really become obsessed with my slow cooker. Slow cookers – as I have many. The one that I can set to cook for 5 hours & then just keep the food warm is the best because I can set it & go to work & come back 10 hours later to a house that smells delicious & a warm meal waiting for me. If you don’t have a low cooker – I really encourage you to get one. Easy doesn’t get easier than a recipe like this one. Just throw everything in & set the timer for 5 hours & that is it.
I used Beyond Meat vegan chicken because it is, hands down, the best fake chicken on the market. But you could use real chicken or just use chickpeas. Your call.
I used two kinds of saffron:
That Golchin liquid stuff is affordable (under $10) and is GENIUS. If your store doesn’t carry it – buy it on Amazon or something.
The saffron threads are delicate & lovely but very costly. They were part of a gourmet gift box I was given for my birthday – and not usually on my shopping list. Either or both of these work – but I suggest trying to use one – because saffron is such a specific & lovely flavor & adds gorgeous color – but it isn’t really critical for this dish to be a success. So – if you don’t have it, don’t like it, can’t find it – blow it off.
I used dry chickpeas because I am delighted by how cheap they are & I like that they have been processed less & have no added sodium. But – if you want to use canned ones – go ahead! This could be made stove-top easily with canned beans – just don’t add the 4 cups of water.
Vegan Butter Chicken and Chickpeas for the Slow Cooker
Feeds a LOTTA folks – maybe 8-10 with rice
INGREDIENTS
1 lb dry chickpeas (or 4 cans – but if you use canned chickpeas – eliminate the water here)
3 cups water (4 cups if you are gonna leave it for 10 hours – like I did)
9 ox vegan chicken
2 jalapenos (red or green) – seeded & diced
1 onion – diced
4 garlic cloves – chopped
2 TBS ginger – minced
8 oz tomato sauce (I used a homemade arrabbiata)
6 oz tomato paste
14 oz can lite coconut milk
1/2 tsp crushed saffron threads (optional)
3 TBS saffron liquid (optional)
1 TBS garam masala
1 TBS curry powder
1 tsp chili powder
1 TBS turmeric
2 tsp salt
2 tsp pepper
garnish – cilantro, scallions, yogurt (vegan or otherwise), cooked rice
DIRECTIONS
Put everything into a slow cooker & set on high for 5 hours.
If you are using canned chickpeas – do not add water. As you see above – this recipe has lots of gravy (the upper picture is before it cooked & the other is how it looked 10 hours later). If you want it thicker – whisk some cornstarch (2-3 TBS) into a little water & stir it in. It should thicken up. If it is too thick – add water.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
The video for this recipe is up on the Youtube channel. Click the image below to watch & please subscribe!
So – flipping around the internet, I came across a recipe from a blog I love. The blog is Pinch of Yum. I love the blog because the photographs are mercilessly lush & gorgeous. About a year ago, she posted her “life-changing 30 minute masala sauce” and the photos are so great – I just could not get the recipe out of my mind – so – I made it! She offers the recipe for a masala paste & then how to make a sauce from the paste. She served the sauce over her “30-minute vegetarian meatballs.” I did not have the ingredients for the meatballs so I decided to serve my sauce over Gardein beefless tips & chickpeas.
The paste is SUPER easy. You just whip it up in a food processor. The sauce is super easy, too, and she is right! It is delicious! You could serve the sauce over any meat or meatless meat or veggie or even rice or pasta you desire. The paste makes a lot so maybe freeze some.
I did not have onions so I used shallots & scallions. I used two tomatoes & some tomato paste in place of her suggested 1½ cups tomato puree + ½ cup water or broth – just because that was all I had. Worked out great! I recommend you make this sauce & follow her blog. It is really wonderful!
Vegan Life Changing Masala with Beef & Chickpeas
Serves 4 with rice
INGREDIENTS
9 oz vegan beef (or other vegan meat)
1 15-ounce can chickpeas – drained
for the masala paste
2 onions
5 cloves garlic
2 tablespoons fresh ginger, crushed
3 tablespoon garam masala
1 tablespoon chili powder
1 tablespoon turmeric
1 tablespoon cumin
1½ teaspoons ground cloves
2 teaspoons salt
½ teaspoon cayenne pepper
a small pile of of cilantro stems
a fistful of almonds
juice of one lemon
for the masala sauce
1½ cups tomato puree + ½ cup water or broth
1 14-ounce can coconut milk
½ teaspoon salt (taste and adjust)
GARNISH – cooked rice & cilantro
DIRECTIONS
Pulse all the ingredients for the Masala Paste in a food processor until smooth. Put it into a container for storage in the fridge or freezer – reserving only 1/4 cup of the paste for this recipe. The rest is extra!
Heat a drizzle of oil in a skillet. Add 1/4 cup masala paste to the skillet and with a little bit of oil and stir around in the pan until fragrant (3-5 minutes). Add the tomato puree and water and simmer until t’s a rusty-deep-red color – about 5-10 minutes. Add the beef & chickpeas. Add the coconut milk; simmer for 10 minutes or so until thick and creamy. Longer simmer = thicker and better flavor.
Serve over warm rice & garnish with chopped cilantro.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
I have a video on my Youtube channel for this recipe. Click the image below to watch & please subscribe.
This is a 5 minute recipe so – if you can boil pasta & own a blender – you can make this dish. I had an avocado that was about a day past its prime & loads of spinach – so this was born. I used a few serrano peppers for heat but that it totally optional.
*NOTE – I also used fresh basil that I had frozen a few weeks ago. Worked great – so – if you are ever wanting to preserve fresh herbs so they do not go to waste – they can be frozen & then used in pestos & sauces.
Vegan Pasta with Creamy Avocado & Spinach Pesto
Serves 4
INGREDIENTS
1 lb pasta – cooked as directed
1 large avocado
2 packed cups of fresh spinach
2 garlic cloves
1/4 packed cup fresh basil *See note above
2 serrano or jalapeno peppers (optional) – seeded
1/2 to 1 cup vegan Parmesan (or nutritional yeast or a combo) – quantity to your taste
S&P to taste
DIRECTIONS
Blend everything except the pasta in a blender or food processor. Season with S&P & adjust anything else to suit your fancy.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
Ok – I have been seeing versions of these two recipes everywhere & decided I had to try them. I have a video of my efforts on my Youtube channel. Click the image below to watch.
Neither of these is difficult to pull off but for my money, neither was really worth the effort. Despite looking as convincing as you could really hope – the flavors were not especially strong. A fun & novel experiment.
1 tsp roasted sesame seeds & seaweed (or use only this)
DIRECTIONS
Heat the oven to 375 degrees.
Create a thick layer of salt in an oven-safe pan. Place the carrots on top & sprinkle the carrots on both sides with kelp granules and the roasted sesame seeds & seaweed – or – wrap each carrot in a slice or nori. Do not let carrots touch the pan. Cover with salt & bake for 90 minutes.
Removes carrots from salt and, when cool enough to handle, slice as thinly as possible. Even consider using a vegetable peeler or mandolin. Mix the marinade & marinate the carrot slices for 2 or more days. Be sure the carrots are always in contact with the moisture.
Serve as you would serve smoked salmon. I used bagels, sliced tomato, red onion, capers, dill, lemon and S&P.
Carrot Hot Dogs
INGREDIENTS
Carrots – peeled down to a hot dog shape
Olive oil for frying
for the marinade
1/4 cup water
1/4 cup soy sauce (or tamari or liquid aminos)
1 TBS rice vinegar
1 TBS sesame oil
1/2 TBS apple cider vinegar
A few dashes liquid smoke
1 tsp garlic powder
1 tsp garlic powder
DIRECTIONS
Peel the carrots down to hot dog shapes. Boil for about 8 minutes or until they have the tenderness of a hot dog.
Whisk the marinade together & submerge the carrots in it. Add water or soy sauce to cover them. Marinate overnight or longer.
Fry the carrots in a little olive oil & serve as you would eat a hot dog.
