Vegetable Rice Pilaf with Turmeric

This delicious veggie-studded pilaf has a satisfyingly crunchy texture.  It's based on a recipe (here) from One Green Planet.

Ingredients:

2 T. canola oil

1 small onion, diced

2 c. uncooked white rice

2 cloves garlic, peeled and minced

2 c. frozen cut green beans

1 c. diced or shredded carrot

1.5 t. ground turmeric

1 t. ground cumin

1 or 2 pinches cayenne pepper

2 t. ground sweet paprika

1 t. chili powder

1.5 t. salt (or to taste)

1/2 t. freshly ground black pepper

1/2 t. ground coriander

4 c. water

2 cans chickpeas, drained and rinsed

juice of 1 juicy lemon

1 c. cherry tomatoes, halved (I used yellow ones in the photo; they're not easy to see in the turmeric.)

1/2 c. unsalted, roasted cashews, chopped

Method:

In a stockpot, warm the canola oil over low heat.  Add the onion and cook, stirring occasionally, for about 5 minutes until the onion becomes translucent.

Increase the heat to medium, and add the rice and garlic.  Cook for about 3 minutes, stirring frequently, until the rice starts to brown slightly.  Add the green beans, carrot, turmeric, cumin, cayenne, paprika, chili powder, salt, black pepper, and coriander.  Add the water and bring to a boil.  Reduce heat to a simmer, cover, and cook the pilaf for 15 minutes until the water is mostly absorbed and the rice is soft.

Add the chickpeas and cook for 5 additional minutes, until the water is completely absorbed.

Stir in the lemon juice.  Gently mix.  Stir in the tomatoes and cashews.  Taste and adjust the seasoning, if desired.

Serves 4.

Caribbean Black Beans with Quinoa

This is another good one from the now-defunct magazine Vegetarian Today.

Ingredients

4 t. canola oil, divided
1 c. quinoa
1 T. plus 1 t. minced fresh garlic, divided
1 c. vegetable broth/stock
1 1/2 c. water, divided
1 dried bay leaf
1/2 c. diced plus 1/4 c. minced red onion
1 T. ground cumin
2 T. white vinegar
4 cans black bans, drained and rinsed, separated
1/4 t. cayenne pepper, rounded
2 T. fresh oregano leaves
1/4 t. salt
1 c. diced Roma tomato
1 small jalapeno, seeds and veins removed, finely diced
lime wedges

Method:
Heat 2 t. oil in a saucepan over medium-high heat.  Toast the quinoa and 1 t. garlic in the oil for 1 minute.  Stir in the broth/stock, 1 c. water, and bay leaf, and bring to a boil.  Reduce heat to low, cover, and cook until all the liquid is absorbed, 15 - 20 minutes.  Fluff with a fork, and discard the bay leaf.

Meanwhile, heat 2 t. oil in a skillet over medium heat.  Sauté the 1/2 c. diced red onion, 1 T. garlic, and cumin until the onion softens, about 5 minutes.  Deglaze the skillet with the vinegar, scraping up any browned bits, and reduce until the vinegar nearly evaporates.  Set aside.

Purée 1 can of black beans, cayenne pepper, 1/2 c. water, and the oregano leaves in a food processor or blender.  Stir the puréed bean mixture into the skillet with the onions.  Stir in the salt and the whole beans.  Heat until heated through, about 2 minutes.

Mix the tomato with the minced red onion and jalapeno.

Serve the quinoa topped with the warm beans, topped with the tomatoes, and with lime wedges.  Serves 3-4.

Turkish Lentil Stew

This delicious recipe is from the book Sundays at Moosewood Restaurant.  The book highlights cuisine from various countries and cultures around the world and is so worth your attention! 

Ingredients:

1 c. dried French lentils

5 c. vegetable broth/stock

1 t. salt (or to taste)

1/4 c. olive oil

2 c. chopped onions

3 cloves garlic, peeled and minced

1/4 t. cayenne

2 bay leaves

1/2 c. bulghur

1/4 c. fresh parsley, chopped

1 15-oz. can petite diced tomatoes (or 2 c. chopped fresh tomatoes)

1/4 c. tomato paste

pinch dried rosemary

freshly-ground black pepper, to taste

2 c. stemmed, cleaned, and coarsely chopped fresh spinach

Method:

Rinse the lentils.  In a large saucepan, bring the lentils to a boil in the salted broth/stock.  Reduce the heat, cover, and simmer until tender (about 40 mins).

Meanwhile, heat the olive oil in a stock pot over medium heat.  Sauté the onions until transluscent. Add the garlic, cayenne, bay leaves, and bulghur.  Stir the mixture over the heat until the onions and bulghur are lightly browned.

Add the parsley and tomatoes to the stockpot with the onions and bulghur.  When the tomatoes begin to release their juices, stir in the tomato paste.

Pour the lentils and their stock into the pot with the tomatoes, and simmer for 15 minutes.  Add the rosemary and black pepper, to taste.  Remove the bay leaves.

Stir in the spinach to wilt, and serve warm.

Serves about 4 as a main dish.

Grits with Smoky Black-eyed Peas and Collards

Yet another fantastic dish from Food Network magazine.  If you want to make this vegan, just omit the cheese from the grits (and probably increase the salt in the grits, but that is your call).  I know you're going to love this!

Ingredients:

1 T. canola oil

2 bell peppers, chopped (any color works, but orange is colorific)

1 small onion, chopped

1 bunch fresh collard greens, stemmed and chopped

¼ t. cayenne

Salt

1 t. smoked paprika

2 15-oz. cans chopped tomatoes (not drained)

2 15-oz. can black-eyed peas (not drained)

1 c. grits (not the quick-cooking kind)

4 c. water 

Method:

Heat the canola oil in a large pot over medium-high heat.  Add the bell peppers, onion, collard greens, cayenne, and ½ t. salt.  Cook, stirring occasionally, until the vegetables are slightly soft (about 8 minutes).  Add the paprika, tomatoes (with liquid), and black-eyed peas (with liquid) and bring to a simmer.  Simmer 15 minutes, then season with salt, if desired.

Meanwhile, combine the grits, water, and ¼ t. salt (or salt to taste) in a large saucepan.  Bring to a boil, stirring constantly.  Cover, turn heat down to low, and simmer 5 minutes or until desired consistency.  Remove from heat.

Divide the grits between 4 pasta-style bowls, and top with tomato mixture.

Serves 4.

Roasted Cauliflower and Pepper Salad

I've been getting a lot of food inspiration from Food Network magazine, and that includes this recipe.  It goes perfectly with the tofu Cuban sandwiches previously posted.

 

 

Ingredients:

 

3 bell peppers, seeded and veined
3 T. olive oil, separated
½ t. cumin
½ t. salt, separated
pinch cinnamon
pinch cayenne
1 head cauliflower, chopped into florets
2 stalks celery, sliced
1 T. lemon juice
freshly ground black pepper
 

Method:

Preheat the oven to 450 degrees F.

Cut each bell pepper into 8 large pieces.
In a small bowl, whisk together 2 T. olive oil, cumin, ¼ t. salt, cinnamon, and cayenne.  On a rimmed baking sheet, toss this mixture with the bell peppers, cauliflower, and celery.
Roast 15 - 20 minutes in the preheated oven, toss with remaining 1 T. olive oil, lemon juice, remaining ¼ t. salt, and black pepper.  Serve warm.

Serves 4.

Creole Black-Eyed Peas

 Remember when Scott and I went to NOLA for his birthday (see post here)?  I was so impressed by the food at The Gumbo Shop that I bought their cookbook at a lovely little cookbook shop (called Kitchen Witch) in the French Quarter.

The Gumbo Shop is one of the few places in NOLA I've found where I can get local flavor that's vegetarian.  The food there is good.  I finally got around to making one of their recipes from the cookbook last week, so I'm sharing it with you here.  I've adjusted the seasoning only slightly.  The dish is served over steamed rice, so prepare that when the time is right.

Ingredients:

1 lb. dried black-eyed peas

2 qts. water

1 bay leaf

1/4 c. olive oil

1 3/4 c. finely chopped onion

1 1/4 c. finely chopped yellow bell pepper

3/4 c. finely chopped shallot

1 T. minced garlic

1/2 t. freshly-ground black pepper (or more, to taste)

1/4 t. cayenne pepper (or more, to taste)

1/2 t. sage

1/2 t. thyme

1 1/2 c. celery, sliced into 1/2-inch slices

1/2 lb. carrots, peeled and sliced into 1/2-inch thick rounds

2 t. salt (or more or less, to taste)

1 1/2 t. Balsalmic vinegar

1 1/2 t. Tabasco sauce (or more or less, to taste)

1/3 c. sliced green onions (green and white parts)

Method:

Sort through the dried peas, removing any small rocks or other foreign objects, then rinse the peas well.  Place them in a large pot, cover with the water, and soak in the fridge for at least 8 hrs.

Set the pot over medium heat, add the bay leaf, and slowly bring to a boil.  Reduce heat to a simmer.  Meanwhile, heat the olive oil in a large heavy skillet, add the chopped onions, peppers, garlic, and shallots, and sauté until lightly brown.  (Use the stick and scrape method:  let the vegetables brown and somewhat stick to the bottom of the pan, then scrape them off and incorporate the brown scrapings into the dish.)  Add the black pepper, cayenne pepper, sage, thyme, celery, and carrots, and sauté for 5 minutes.  Stir the entire contents of the skillet into the pot of simmering peas and continue cooking until the peas, celery, and carrots are tender.

Add the salt, vinegar, Tabasco, and green onions and simmer for an additional 10 minutes.  Adjust the seasoning and serve over white rice.  Greens or spinach make a nice side dish.

Serves 6 - 8.



Home Remedies

Ladies and gentlemen, 'tis the season to feel under the weather. The Today Tomorrow household is no exception, so I thought I'd share some of the home remedies we've been using. Most of them come from tips from Dr. Andrew Weil, whose book Natural Health, Natural Medicine changed my life in the early 1990's. I used a tip from the revised edition of that very book yesterday, and I'm going to share that first. I was just sure I was going to wake up this morning on the wrong side of "under the weather," but I drank this stuff, and it really fixed me up!

Now, because the world and the people in it today are so ridiculous, I must remind you that I'm not a doctor nor a nurse nor anyone who is licensed to provide medical advice. What I'm telling you here is anecdotal only, and you should, of course, check with your doctor if you're sick or think anything is wrong with you or before you take anything, even natural stuff.

That said, here's the wonderful concoction I whipped up last night. It looks like you're just mixing random stuff together, and I was scared to drink it for fear it would taste horrible. But honestly, the ingredients have a certain synergy, and it was not at all unpleasant.

1. You need:
a 1-inch piece of fresh ginger root, peeled
2 c. cold water
1/2 t. cayenne pepper
1/2 of a juicy lemon
1 T. raw honey (preferably local)
1 clove of fresh garlic, peeled and mashed (or, really, I just cut the garlic into small pieces)
2. Grate the fresh ginger into a pot. Add the 2 c. of cold water, and bring this to a boil. Simmer the ginger and water for 5 minutes.
3. Add the cayenne pepper, and simmer for 1 minute more. Turn off the heat and stir in the juice of the lemon, the honey, and the garlic.
4. Once it's cooled down enough to drink, do so.
I drank half of the mixture last night, then heated the other half up again this morning and drank it with breakfast. It literally FEELS healthy to drink it.

Other things I do when I'm sick, mostly from Dr. Weil again.
1. Nasal rinsing for nasal congestion or nasal inflammation. (Mix 1/4 t. non-iodized salt with 1 c. very warm water. Use a bulb syringe - like you use for babies' noses - to suck up the saline solution. Tilt your head back and squirt it into your nose. Now, if you're really good, you will let the saline come out of your mouth. But until you get used to the sensation of water in your nose, just let it run right back out into the sink. Blow your nose gently afterwards and repeat a few times. Don't blow hard, because you'll back stuff up into your ears, which can make things worse. This sounds crazy, but you'll be surprised how good your nose feels aftewards. This is a yoga practice, I believe, and it's very soothing to nasal membranes.) I do this 2 or 3 times per day if I'm having an acute episode.2. Drink hot tea to relieve congestion in your head. The heat helps liquify the stuff that is clogging you up so it can get out.3. Make a tea of just hot water with fresh lemon juice and raw honey (preferably local) if you have a sore throat. Drink it several times per day.
4. Gargle in salt water (same as nasal rinsing: 1/4 t. non-iodized salt to 1 c. very warm water) several times per day for a sore throat.
5. Most people don't like the thought of this, but it's powerful if you do it the moment you think you're getting sick: cut 2 cloves of garlic up into pill-sized pieces and take them like pills. Be especially cautious of this if you take any blood-thinning anything or have a problem with bleeding or clotting. From what I have read, garlic thins blood. Check with your dr if you're concerned.
Here's to your health!

Firecrackers

There is no excuse for this recipe other than its deliciousness and vegetarianness. There isn't anything "nutritious" about them, and they're not low in calories. But dang, they're tasty and addictive!

Vegans, be sure to check the ingredients on the ranch dip mix and the crackers to be sure. The ingredients will vary from brand to brand.

Ingredients:
1 box saltine crackers
1 package dry ranch dip mix
1 and 1/3 c. canola oil (as if crackers are not fattening enough already, right?)
2 T. cayenne pepper (or to taste)

Method:
Put the crackers in a large bowl or container. Mix all other ingredients together and pour over the crackers. Cover bowl or container securely and begin to turn over and over slowly to coat the crackers while not breaking them. Do this for about 4 minutes. Believe it or not, the crackers will absorb most of the oil. (I know I had a hard time believing it when I began.)

Move the crackers to new container to store or serve.

Serving suggestion: If you only need these to be vegetarian, you could serve them with slices of organic cheese to balance the spiciness of the cayenne.

Aloo Gobi with Chana Dal (Indian potatoes and cauliflower with chickpeas)

This is my version of the recipe in Madhu Gadia's New Indian Home Cooking. When I moved to Hot Springs, AR, there were NO Indian restaurants in town, and I was devastated. I decided it was time to learn to cook some Indian dishes to keep from going mad! Here is one I rely on.

2 T. expeller-pressed canola oil
1/2 t. cumin seeds (not ground)
1 onion, finely chopped
2 medium potatoes, peeled and chopped into 1-inch pieces
1 can petite-diced tomatoes
1/4 t. turmeric
1 t. salt
1/2 t. cayenne pepper (optional)
10-oz bag of frozen cauliflower
1 t. fresh ginger (not dried!), peeled and chopped
2 t. ground coriander seed
1/2 t. garam masala (Indian spice mix - McCormick makes a version)
1 T. chopped fresh cilantro
1 can chickpeas, drained and rinsed

Heat oil in a nonstick skillet over medium-high heat. Add cumin seeds, and fry until they are golden brown (just a few seconds). Add the onion, and sauté until transparent (3-5 minutes). Add the potatoes, tomatoes (including juice), turmeric, salt, and cayenne (if using), and stir to combine. Cover with a lid, reduce heat, and simmer for about 15 minutes to give the potatoes a head start on the cauliflower.

Add the cauliflower and ginger to the pan, stir to coat everything again. Re-cover, and cook an additional 8 - 10 minutes, until the potatoes and cauliflower are both easy to pierce with a fork. Add the coriander and garam masala. Stir to combine.  Stir in the chickpeas.

Serve hot, garnished with cilantro.

I like to serve this over basmati rice.

Pasta al Salsa

I got this recipe from a Wild Oats cayenne pepper bottle - modified for my tastes.

It's easy, it's pretty, it's tasty!

Ingredients:
2 T. extra virgin olive oil
1 celery rib, minced (I have been known to just throw in celery seed when sauté-ing the veggies if I'm out of celery.)
2 garlic cloves, minced
1 green bell pepper, thinly sliced (I have been known to substitute 1/2 medium onion if I'm out of bell pepper.)
1 1-lb 12-oz. can chopped or crushed tomatoes (chopped tomatoes makes a lighter, hot-weather-style sauce...crushed tomatoes makes a heavier, saucier sauce suited to cooler weather)
16 pimento-stuffed green olives, sliced
1 t. capers
1 t. dried basil
1/4 - 1/2 t. cayenne pepper (depends on your tastes and those of your guests...more = spicier)
1 lb. spaghetti or other long-noodle pasta

Method:
Sauté celery, garlic, and bell pepper in olive oil over medium-high heat until soft. Add tomatoes, and bring to a simmer. Add remaining ingredients, and simmer while cooking pasta according to package directions. When the pasta is done, drain it, toss with the sauce, turn into a serving bowl, and serve immediately.