Lentils and Chickpeas with Vegan Chorizo

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This is great on top of white rice for dinner, or with an egg for breakfast!

Ingredients:

  • 1 cup cooked lentils
  • 1 can chickpeas
  • 1 onion
  • 2 cloves garlic
  • 1/2 cup soy chorizo
  • 1 teaspoon red wine vinegar
  • salt and pepper to taste

Directions:

  1. Sautee onion and garlic until onion is translucent. Add chorizo and cook another few minutes, until slightly browned. Add lentils and chickpeas, then cook another few minutes. Season with vinegar, salt, and pepper. Adjust seasonings if anything seems off.

Lentil Tacos

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Recipe from Epicurious

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 clove garlic, chopped
  • 1/2 teaspoon salt
  • 1 cup dried brown lentils, rinsed
  • 1/2 package (about 1 ounce) taco seasoning
  • 2 1/2 cups vegetable broth
  • 1/2 cup plain yogurt or sour cream
  • 8 taco shells
  • toppings: salsa, avocado, sour cream (I used lactose-free plain yogurt)

Preparation

Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Uncover lentils and mix in yogurt/ sour cream.  Cook uncovered until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Add toppings.

Chickpea and Spinach Stew with Ginger

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Recipe from J. Kenji Lopez-Alt

I was a little skeptical about the ginger and soy sauce, but they were actually very subtle. The photo (with bad lighting… oops) is from breakfast where I added leftovers to a pan and cooked an egg right in the stew. 

INGREDIENTS

  • 1 (28-ounce) can whole peeled tomatoes
  • 1 1-inch knob ginger, peeled
  • 1/4 cup extra-virgin olive oil (plus more for serving)
  • 1 medium onion, finely sliced
  • 4 cloves garlic, finely sliced
  • 1 teaspoon sweet or hot smoked paprika
  • 12 ounces fresh spinach, roughly chopped
  • 2 (14-ounce) cans garbanzo beans (chickpeas)
  • 2 bay leaves
  • 2 teaspoons soy sauce
  • Kosher salt
  • Sherry vinegar for serving (optional)

DIRECTIONS

  1. Drain tomatoes in a metal strainer set over a medium bowl. Transfer liquid and half of tomatoes to a blender along with ginger. Blend on high speed until completely pureed. Set aside. Roughly chop remaining peeled tomatoes and set aside separately.
  2. Heat olive oil in a large straight-sided skillet over high heat until shimmering. Add onion, garlic, and paprika, and cook, stirring frequently, until softened and very slightly browned. Add tomato-ginger puree (it should immediately start simmering) and stir to combine. Add spinach a handful at a time, allowing each handful to wilt before adding the next. Reduce heat to medium and allow spinach mixture to simmer, stirring occasionally, until spinach is completely tender, about 10 minutes.
  3. Add chopped tomatoes, garbanzo beans (with their liquid) bay leaves, and soy sauce, and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until thickened into a thick stew, about 30 minutes total.
  4. Season to taste with kosher salt and serve immediately, drizzling with extra virgin olive oil and a a few drops of sherry vinegar.

 

Salmon Cooked in Tomato White Wine Sauce

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Ingredients:

  • Two portions salmon
  • 1/2 cup diced onion– shallot, red onion, yellow onion, or combination
  • 2 cloves garlic
  • 1 package fresh grape/cherry tomatoes (I used yellow because I thought they were pretty)
  • 1/2 can diced tomatoes
  • 1/4 cup chicken broth or water
  • 1/2 cup dry white wine

Directions:

  1. In a large pan with a lid available, sautee onion and garlic together until slightly translucent
  2. Cut tomatoes in half and add to pan, sautee another 2 more minutes.
  3. Add salmon to pan, skin side down
  4. Add canned tomatoes, broth/water, and wine
  5. Bring contents of pan to boil, then reduce to a simmer
  6. Turn salmon over so that it is skin-side up. Cook another 5 minutes.
  7. Place cover over pan and cook until salmon is done (145 degrees F)
  8. If contents of pan dry too much while cooking, add more white wine

Indian Tofu with Spinach

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Recipe from New York Times

INGREDIENTS

  • ¾ pound firm tofu, cut into 1-inch cubes
  • 2 tablespoons canola oil
  • ½ cup coarsely chopped shallot or red onion
  • 4 lengthwise slices peeled fresh ginger (2 inches long, 1 inch wide, 1/8 inch thick), coarsely chopped
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 2 whole dried red chilies, like Thai, cayenne or arbol
  • 1 tablespoon coriander seeds, ground
  • Salt to taste
  • ¼ teaspoon cayenne
  • ¼ teaspoon ground turmeric
  • 1 ½ pounds fresh spinach, stems trimmed at the end and washed in 2 changes of water, or 12 ounces baby spinach, rinsed
  • ½ cup drained yogurt
  • ¼ teaspoon cornstarch

PREPARATION

  1. Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
  2. Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
  3. Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chilies. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
  4. Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
  5. Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.

Banana Frozen Yogurt

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This recipe requires just a bit of planning ahead, because you have to put a banana in the freezer at least a day before.  Or, just freeze a whole bunch of peeled/ cut bananas to have ready whenever you need them!

My version today turned out a bit liquidy, and was more of an ice cream- smoothie hybrid.  Next time, I might add less almond milk to have a thicker consistency. It was still delicious!

Ingredients:

  • 1 frozen banana, cut into 3 pieces
  • 1/4 cup plain yogurt (I used lactose-free yogurt from Whole Foods)
  • 1/4 cup almond milk (or another kind of milk that you have around)
  • 1/2 teaspoon honey
  • 1/8 teaspoon cinnamon

Directions:

Place all ingredients in a blender or food processor and pulse until smooth. Garnish with a dash of cinnamon and enjoy.

Garlic-Mustard Chicken Kebabs

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Garlic-Mustard Glaze
Adapted from Smitten Kitchen

Makes about 3/4 cup of glaze– enough for over 2 pounds of chicken

1/4 cup whole grain mustard
4 cloves garlic
3 tablespoons dry white wine or white wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 tablespoon fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place all ingredients in a food processor and blend until smooth.  If you don’t have a food processor, chop everything up as small as possible and then just whisk it together.

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Chicken Kebabs

Ingredients/ supplies:

  • 2 pounds chicken, cut into approximately 1.5 inch cubes
  • Marinade recipe from above
  • Wooden or metal skewers

Directions:

  1. Place chicken and marinade in a non-porous bowl and mix together.  Cover with plastic wrap and let sit in the fridge for at least 2 hours, or up to 2 days.
  2. Skewer chicken
  3. Grill until done, flipping over halfway through cooking.
  4. Optional: serve with grilled veggies!

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