Tagged: vegetarian

vegetarian roti

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It was Chris’s dinner making day and he was determined to come up with something that was healthier then his other culinary specialties (which include ribs, steak, pasta dishes, short ribs, mac’n cheese etc… which always include incredible homemade sauces and marinades ). Everything he makes is awesome!….always. Even though (thanks to the blog) I have become much better cooking, it’s still so frustrating when people NEVER seem to mess things up! He consistently makes great food (My BFF is the same!) UGH! .

I was excited to see what he was going to come up with. He found some authentic Guyanese roti  (shells? skins?…whatever they’re called). We filled them with a super yummy chickpea/sweet potato curry filling. Needless to say I was not disappointed we ate until we couldn’t eat anymore! The following day we brought the left-overs to lunch ,which I shared with a co-worker, she agreed they were excellent!.

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INGREDIENTS:

1 tsp coconut oil

1 small onion, peeled and sliced

1 cup  organic vegetable broth

1 sweet potato, peeled and cubed

1 clove garlic, minced

1/2 tsp cumin

1/4 tsp each coriander, cinnamon and turmeric

1/2 tsp hot sauce

1/2 tsp salt

1 cup chickpeas, canned or frozen

1/2 cup coconut milk

2 to 3 large roti

Preparation

1. In non-stick skillet over medium, heat oil. Add onion; cook for 5 minutes. Stir in broth, potato, garlic, cumin, coriander, cinnamon and turmeric.

2. Cover and cook, stirring occasionally, for 20 minutes or until potato is fork-tender. Season with hot sauce and salt.

3. Stir in chickpeas (rinse if canned; thaw if frozen) and milk. Bring to a boil. Cook, low heat, stirring, until chickpeas are heated through.

4. Divide mixture between 2 roti. Fold up the bottom to make a straight edge. Roll to make a wrap. Wrap snugly in plastic wrap.

 

 

 

Thanks for dinner babe! XOXO

roti bf

 

 

 

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tandoori cauliflower

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Where do I begin…. I came home in great spirits. Our puppy was so sweet and happy to see me when I walked in. It was freezing outside but, the sun was bright and pouring in through the windows.

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I quickly got the rest of my work finished so I could start on my dinner post. I’ve been working like crazy lately. We had some awful virus on our work computer which wiped out a million files (maybe more like 100-150). I’ve spent days already trying to copy info from our hard copies….ugh, long stupid story. I have also started a second job. I have been doing some work on my company’s social media sites and trying to keep up, with the little time I have to do it. Oh, and I’m registering for my next class at school tonight…I feel the dark cloud of overwhelming stress coming.

I had started marinating the cauliflower for dinner last night. Just before bed….probably around 10-10:30??. I pulled it out of the fridge this evening around 5:45. It looked awesome! Kinda like a brain! Chris made it home just in time to see the brain get put into the oven (he was impressed, and grossed out). While it roasted we prepared the rest of dinner. We cooked some quinoa and our favorite naan bread (It’s the BEST! “Shana – Chili & Coriander” you can find it in the freezer section in some grocery stores. When we see it we stock pile it! It’s pretty spicy but all the other ones are amazing too.). I made some yogurt/mint sauce and we were set………….Set for the MOST BOOOOOORING flavorless dinner EVER!!!! Thank god for the naan bread without it… think, I would  rather have starved. Oh, did I mention the sunset (nice and early) so my pictures of dinner kinda suck.

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I must have done this wrong. I swear I followed all the directions and it BARELY had any flavor. The dinner looked amazing! But, tasted like plain ol’cauliflower on some plain ol’boring quinoa.  *sigh

Ok. So here is the recipe….

INGREDIENTS:

1 large head cauliflower, washed

4 cloves garlic
1 tbsp. minced ginger
3 tbsp. tandoori spice
juice of 1 lemon
1 tsp. sea salt
½ cup yogurt

DIRECTIONS:
Mix smashed garlic, ginger and  the tandoori spice, lemon and salt. Then the yogurt.

Place the whole of cauliflower (remove leaves and in a large bowl and spread the marinade all over, making sure to coat the bottom as well. Place in the fridge to marinate for 6 – 12 hours.

Preheat oven to 400°F.

Place cauliflower on a lined baking sheet and roast until tender (approx 45 min….longer depending on the size of the cauliflower).

Garnish with  lots of lemon juice and a generous drizzle of high-quality olive oil, sprinkle with chopped parsley.

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Alright…now, off to register for school and bum around in my pajamas. DAY OFFICIALLY OVER.

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stuffed acorn

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Chris and I both had a long day (Chris was in long meetings and I had a stupid work computer full of nasty viruses) . I knew he was going to be home a little later then me and I thought I would try to make something a little more special for him (then defrosted soup, which is usually what we grab after a long day). I had just seen a great recipe in a magazine and couldn’t wait to try it. Missing a few things and substituting quite a bit.  It took a really long time…much longer then I thought. However, I did get it all together just in time! With the table set and our last candle lit, Chris walked in with a huge grin”Dinner smells amazing!”.

I grinned, very proud of all my effort.

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I am so happy it turned out as amazing as it did! We may not have had a great day…But, we had an awesome evening!

INGREDIENTS:

  • 1 Acorn Squash (cut lengthwise, seeds removed)
  • 1/2 cup cooked quinoa
  • 1 small onion (chopped)
  • 1 apple
  • 2 garlic cloves
  • 3/4 shredded Gruyere cheese (or as much as you like)
  • 1/4 cup of chopped raw walnuts
  • 1/4 cup of organic dried cranberries
  • 1 tsp chopped fresh sage
  • 1/2 tsp cinnamon
  • 2 tbsp pure maple syrup
  • 2 tbsp coconut oil

DIRECTIONS:

Preheat oven to 425 (220c). Rub squash flesh with 1tbsp of coconut oil and place flesh side down on a paper lined baking sheet. Bake for 30min (or until flesh is easily pierced with a fork)

Meanwhile, get your quinoa cooking (I used our rice cooker…I find its easier for me, I hate having the stove full of pots and pans. I get easily distracted and over whelmed…and by “full” I mean more then 1)

Heat some coconut oil  in a pan and slowly caramelize the chopped onion (this takes forever!!)

In a large bowl add cooked quinoa and caramelized onion. Using the same pan (no need to mess up more dishes) add chopped apple and garlic stir frequently, until the garlic is cooked (not browned!). Add apple and garlic to bowl mix together and add chopped nuts and cranberries. I then added 1/2 the cheese to filling mixture.

Brush the flesh of the cooked squash with maple syrup then stuff the filling into cooked squash. Sprinkle with remaining cheese and place under broiler until cheese has melted and slightly browned.

Serve, enjoy!

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Chris ended up sneaking out not long after dinner and returned with surprise MILKSHAKES! YAY!! XO

PS Sorry for the photo’s..wasn’t really planning a post tonight.

lentil tacos

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I had first tried the chickpea tacos from “Thug Kitchen” at my besties house (also creator of the beautiful blog ibbyandpop.com). She blogged the recipe here and they were delicious. A couple weeks later we also tried making them and they were awesome and really so super easy.

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While Chris was down the street at the park painting I decided to make something for the blog…And I was craving those tacos.

I didn’t have the ingredients to make them so I used sweet potato (which I roasted with the soy sauce and spices) and lentils which I mixed in afterwards. They turned out great!

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INGREDIENTS:

  • 1-2 cup(s) of cooked lentils
  • 1 large sweet potato
  • 1 onion
  • 3 cloves of garlic
  • 1/2 lime
  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • salt & pepper

DIRECTIONS:

Heat the oven to 425 degrees. Chop up the onion, sweet potato and crush garlic cloves. Place a in a large bowl. Pour in the oil and soy sauce, stir, add all the spices.

Lay it all out on a large rimmed baking sheet and bake until the potato is cooked through and is starting to brown.

Remove from pan and add to cooked lentils mix up and squeeze the juice of half a lime.

We are lucky to have a little Mexican grocery store a few blocks away so we had fresh corn tortillas (still warm) and topped our tacos with a little cheese, salsa and some bright green avocado.

These were amazing!! I’m so happy we have some left over…Although, I don’t think any of it will still be in the fridge by tomorrow.

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roasted sweet potato + pine nuts

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We’ve actually made this a few times. I’m not really sure why I haven’t posted it…possibly because it’s so super easy.  I tried to find out where I originally saw the recipe…It was really hard to figure out. Seems this has been around awhile and a lot of bloggers have posted the recipe. From what I can figure out in my search, it was originally published in “Jerusalem- a cookbook” by authors Sami Tamimi & Yotam Ottolenghi. I’m sure that isn’t where I found it, but that seems to be the source from a few of the blogs I checked.

The first time we tried it, Chris was really surprised at how good it was (I think he’s really getting into this whole ‘healthier choices’ thing)! He even filled up his bowl for seconds ….. and possibly thirds, when I wasn’t looking.

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INGREDENTS:

  • 1 large sweet potatoe, cut into wedges
  • 1  onion, cut into wedges
  • tablespoon olive oil
  •  1/2 cup of pine nuts

Tahini:

  • 3 tablespoons of tahini paste
  •  1/2 tablespoons of lemon juice
  • 2-4 tablespoons of water
  • 1/4 teaspoon of salt
  • 1 garlic clove, crushed

DIRECTIONS:

Roast vegetables:

  • Pre-heat the oven to 350º
  •  Drizzle oil over sliced potato and onion and season with salt and pepper and toss to coat evenly.
  • lay flat on baking sheet
  • Bake them for approx 30 minutes (or until the edges start to brown).

Make the tahini:

  • In a small bowl, mix together the ingredients for the tahini, add as much water as you’d like. I add it untill it has a smooth gravy like consistancy.

Toast the pine nuts:

  • Drizzle a little oil in a small frying pan over low heat.
  • Add the pine nuts along with a little salt and cook  until the nuts are golden brown (this doesn’t take long).
  • take them out of the hot pan (you really don’t want to burn them)

Serve:

  • In a bowl, I start with some washed fresh spinach leaves, then add potato and onion, drizzle tahini on top! You can sprinkle on toasted pine nuts or serve on the side and add as you eat!

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**NOTE: I make extra toasted pine nuts, store’em  and add them on the leftovers or sprinkle them on salads.

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vegetarian curry

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I haven’t posted in a while… Finally after a crazy trip to NYC, Christmas tree decorating, shopping and holiday parties I actually got my shh…stuff together to look through recipes and post a new fun dinner.

I hate being cold…I hate winter and snow and skating and snowboarding…anything cold (well except drunk tobogganing..I don’t mind that). Yesterday while I should have been concentrating on work, I was daydreaming of hot beautiful places I wanted to go. I spent a couple years around Costa Rica and miss the warm sun, beautiful beaches and palm trees. That was probably the only time I ever pleasantly woke up early morning smiling and rushing to get ready and run out the door.  Early morning surfing, afternoon naps on the beach and dancing all night (when working… it was working and dancing all night).  As I searched warm tropical places I’d like to go Thailand …India… I was also getting hungry and my search turned to food. I started looking for some warm comfort food.

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I found lots of recipes for vegetarian curries….chana masala, cauliflower curry, potato etc. I finally settled on a few I thought sounded (easy) awesome. I found one from Martha Stewart and a couple more on Tastspotting and headed to the market (in the freezing freakin’ cold) to grab my ingredients. When I got there I noticed  I wasn’t able to find a few things….mainly garam masala (which was in all the recipes but one) and a certain green chili. I asked the owner (I always ask them stupid food questions. Him and his wife are so sweet! I should really get their names.. ). He usually does have them …but not when I needed them. He asked me a couple questions about my heat tolerance and looked at the recipes. He suggested some little red Thai Chili’s and gave me 5 (he didn’t even charge me for them!). I headed home to cook my curry!

ingredients:

  • 1 tablespoons coconut oil
  • 1/2  onion chopped
  • 1 clove garlic
  • 5 teaspoons curry powder
  • 2 teaspoons cumin
  • 1 medium cauliflower (florets)
  • 1 medium potato (recipe said 1/2…but what do you do with the other 1/2 potato??)
  • 1 can garbanzo beans (chickpeas), drained
  • 1 can  diced tomatoes
  • 1  can  coconut milk
  • 2 Thai chili’s (seeded and chopped SUPER TINY!)

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directions:

Heat oil in large skillet . Add onions and sauté until golden brown (about 8 minutes).
Add curry powder and stir 20 seconds.
Add cauliflower, diced potato and garbanzo beans; stir 1 minute.
Add diced tomatoes and chiles, then coconut milk; bring to boil.
Reduce heat to medium-low, cover, and boil gently until cauliflower breaks down a bit and liquid thickens slightly, stirring occasionally.
*The longer you let it stew the better!
Season to taste with salt and pepper., heat up some naan and serve over rice!

 It’s not CRAZY exciting (even with those spices, I’m not kidding….not bland, but not fun either)…and not terribly spicy.  However, we ate a few generous helpings each. Today when I got home (even grumpier and colder then yesterday) I snacked on some and it tasted even better today. If you’ve never had curry it would be a GREAT first try (if that makes sense…a good curry training dish lol).
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Ok…well post, posted! Now back to daydreaming of sunshine and beaches xo
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