Curried vegetables and rice

Spicy, sour, and so many vegetables!

 

Cook the 1 cup of rice with salt and a little Earth Balance. Allow to cool and fluff with a fork.

Meanwhile, saute cumin seeds, ginger, garlic, add 2 cups diced tomatoes and 2 TBL white vinegar. Add 2 TBL curry, 1 TBL coriander, and 1 TBL cayenne. Cover and simmer 5 minutes.

Chop 4-5 cups vegetables of different colors: carrots, zucchini, squash, onions, radishes, broccoli, plus 1 cup lima beans and 1/2 cup raw cashews. Add the carrots and onions to the tomato sauce and cook about 5 minutes, until carrots are tender. Add other vegetables and stir well, cook on medium heat covered about 5 more minutes.

Stir in rice and cook 5 minutes uncovered. Serve with soy yogurt and fresh cilantro.

 

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Red lentil and yellow split pea soup

This soup was inspired by a dip we made, inspired by a recipe in Food and Wine magazine for Green Lentil Hummus. We topped it with some white rice and very lemony tahina, mixed with paprika and cayenne for an extra bite of acidity and heat.

Red lentil and yellow split pea soup

1 cup red lentils
1 cup yellow split peas
2 faux chicken bouillion cubes
1 bay leaf
1 carrot
1 stalk celery
1 onion
6 garlic cloves
6 cups water

1/4 cup tahini
1/4 cup lemon juice
1/2 cup cilantro
2-3 chard leaves
1/4 tsp cumin
1/2 tsp cayenne

Bring the water to boil with the bullion cubes, bay leaf, lentils and split peas. Cook 10-15 minutes, until lentils begin to soften. Add diced onions, celery, carrots, and garlic. Cook 20-30 minutes, covered on medium or medium low. Stir every 10 minutes or so to help break up the lentils and peas. Stir in remaining ingredients and cook another 10-15 minutes uncovered, stirring frequently.

Spaghetti squash with mushroom ragout

This looks like a fancy recipe because it has fresh herbs and we served it in my fancy prize mixing bowl, but it’s very simple and quick to prepare this meal.

1 small spaghetti squash

2 tomatoes, diced

1 pound mushrooms, sliced

1 large shallot, diced

4 garlic cloves, minced

1/2 cup water

4 TBL fresh herb mix

Olive oil

salt and pepper to taste

Preheat oven to 350. Chop the squash in half, remove seeds, fill a baking dish with 2 inches of water and bake squash for 20-25 minutes with the flesh side in the water. When you can easily stick a knife into the shell, remove from oven. Allow to cool, then scoop out the “spaghetti.” (I always forget to remove the seeds before I bake the squash, but if you do that before hand it does make it a little easier. If you forget, too, no big deal.)

For the sauce, saute shallots and garlic in a small amount of olive oil. Add tomatoes and water, bring to a boil, then reduce to a simmer. Add mushrooms and cook about 5 minutes. Add salt and pepper and 3 TBL of chopped fresh herbs (we had a mix of oregano, basil, and some other things, I think it was called the Pasta Herbs).  Taste for seasoning and add more salt if needed. Mix together the squash and sauce, garnish with remaining herbs.

Coconut milk, bean and vegetable stew

This week, we’re blogging out of order. I’ve been craving our local Ethiopian restaurant all week, so had been on the look out for interesting recipes from all parts of Africa. When I saw this recipe for Maharagwe, a Kenyan style stew with coconut milk and turmeric,  I had to try it immediately.

1 can red kidney beans, rinsed and drained

1 can white beans, rinsed and drained

2 medium white or yellow onions, chopped

2 cups kale, chopped

1 TBL olive oil

1 green pepper, chopped

5 habanero peppers, minced

1 14 oz. can diced tomatoes

1 can of light coconut milk

2 tsp turmeric

3-4 cardamom pods, slightly crushed

4 cloves of garlic, minced

salt and black pepper, to taste

In a pot, fry the onions in olive oil until lightly browned. Add garlic, green pepper, and habanero pepper, fry for another few minutes. Add the remaining ingredients (EXCEPT KALE), to the pot and simmer until everything is tender and the flavors have come together. Taste for seasoning and adjust salt accordingly. Stir in kale and cook about 2-3 minutes, until kale is slightly wilted. Serve with rice.

Sick Girl Soup with Egg Noodles and Tofu

Prep 4 cups of water with 3 cubes of bouillon and set aside. Slice 1/4 of a block of tofu into small cubes. Pan fry tofu in a small amount of olive oil. Sprinkle a generous amount of cayenne on the tofu and fry until golden brown.

In a large pot, saute a bulb of garlic in olive oil. Then deglaze the pan with 1/4 cup of sherry. Add two spoonfuls of miso and 1/4 cup tamari. Cook over medium heat for 5 minutes. Add in bouillon and bring to a boil. Reduce heat and cook for about 10 minutes. Add in tofu and extra cayenne, cook for about 5 minutes. Return to a boil and add 3/4 cup dry egg noodles, cook until the noodles are tender (5-8 minutes). Add a splash of tamari and 1/4 cup sherry and reduce heat to low.

Egg Noodles with Swiss Chard and Cherry Tomatoes

1/2 pound egg noodles
28 oz can cherry tomatoes
1 bunch green chard, without stems
olive oil
salt and pepper
oregano
3 cloves garlic

Mix together tomatoes, spices and olive oil in a pot, on medium heat. When the tomatoes are bubbling slightly, add in the minced garlic and stir. Cook for at least 10 minutes, then add in chopped swiss chard. Stir well and cover. Cook for about 10-20 minutes (or longer). Meanwhile, boil water and cook noodles. Drain and rinse with hot water.

** In retrospect, I wish I had made the sauce with onions and red pepper flakes as usual. I also wish I had added in some wine or vinegar. Alas.**

When the sauce is ready, stir in the egg noodles and allow to sit for a few minutes before serving. Top with parmigiana or other delicious cheese.

Red Headed Step Cabbage and Potatoes

1 head red cabbage
3 yukon potatoes
1/2 white onion
4 carrots
3-4 cloves garlic
2 cups swiss chard stems
1/2-1/3 red bell pepper
rosemary
thyme
salt and pepper
1 tbls jewish soup mix
1/2-1 cup water

In a large pot, saute onions in olive oil and add spices, soup mix and garlic. Add in potatoes and about half a cup of water (or more if need), cook at least 10 minutes. Stir in carrots and other vegetables, adding more water to prevent stickage. Cook covered until potatoes are done. Check frequently to stir and ensure that the vegetables are not sticking to the bottom. Total cook time should be about 20-30 minutes.

Serve with couscous.