Baingan Bharta, Roasted Eggplant Dish

Baingan Bharta (freeze extra for quicker dinners)
INGREDIENTS

2 pounds eggplant

2 tablespoons lime juice

2 to 3 tablespoons vegetable oil

1 medium onion, peeled and chopped

3 cloves garlic, peeled and finely chopped

1 fresh hot green chile like a jalapeño, or more to taste, thinly sliced (discard seeds for less heat)

1 pound fresh tomatoes, chopped

1/2 teaspoon turmeric

1 teaspoon kosher salt or to taste

1/2 cup chopped cilantro, thin stems included

2 teaspoons garam masala

PREPARATION

1.Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.

2.When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.

3.Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.

4.Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.

YIELD 4 servings

Ringad Bataka Nu Shaak, Potatoes with Eggplant

http://www.veganricha.com/2012/03/ringad-bataka-nu-shaak-eggplants.html

Ingredients:

1 onion and few cloves of garlic

8 small brinjals/small eggplants (cut into 4 pieces each)

6 small potatoes (cut into 4 pieces each)

1c frozen peas

1c chickpeas

1 Tbsp extra virgin olive oil

1/2 tsp mustard seeds

1/4 tsp hing(asafoetida)

1/4 tsp turmeric powder

1/2 tsp chilli powder or to taste

1 tsp cumin-coriander powder

1 tsp salt

2 tsp besan(chickpea flour)

1/2 Tbsp peanut or almond powder (a little coarse) or ground sunflower seeds if you want to avoid nuts.

1 Tbsp cilantro leaves

Method:

-Heat up the oil on a medium flame and add the mustard seeds

-Once the mustard seeds splutter, reduce the flame to low and then add in the hing, turmeric, chilli powder, coriander-cumin powder.

-Mix well and cook for about a minute.

-Add the potatoes and mix well so that all the potatoes are covered with the masalas/spices.

-Add the brinjals/eggplants, chickpeas and mix well. 

-Add the salt and mix well.

-Cover and cook on low flame for about 1/2 hr or till the potatoes are done. The brinjals will become soft so no need to check if they're done. Stir once in between. 

-Add frozen peas

-Add the chickpea flour and the peanut powder and mix well. Cook for a minute.

-Turn off the stove and add the cilantro.

-Serve with Roti/Chapati/Puri Indian flat bread and Daal.

-This can be used later on as a stuffing inside a grilled sandwich with some onions, bell peppers, and Daiya cheese!

Tortilla Soup

(w/ or w/o chicken) Gluten free kitchen

1 large onion (chopped and sauteed)

3-4 garlic cloves
1 can of chicken or 2 cooked breasts
1 can chopped tomatoes (or canned tomato)
1 can corn
1-2 cans of beans, drain liquid (a mixture of whatever you want, red beans, kidney, great northern, black, pinto, garbonzo)
1c  water
2T chkn boullion
1T oregano, chili powder and garlic powder (or more)
1t cumin
1/2 t paprika
1- 4oz can of green chilies (or dash cayenne) or pasadilla pepper
last 5min I add chop spinach or kale

Cook it all! I put in crockpot in morning then it was ready for din

To serve on top-
chop tomatoes and
cilantro,
sour cream/plain yogurt,
crushed tortilla chips,
cheese,
avocado
Lime

Instead of purchased chips, I have bought the small corn tortillas and cut them in thin strips and saute on the stove top and sprinkle with season salt

Christi Pizza

1 C warm water with 1 1/2T yeast
add 2T sugar
Mix and let yeast bloom

then add 2T oil and 1t salt
Mix

Then add 2 1/2c flour
Mix and let sit for 5 min

Use 1 c wheat flour and 1 1/2c white flour
top with 3 minced garlic cloves, olive oil, salt and pepper
Saute onions, mushrooms, and peppers, put on top, fresh basil, chopped spinach, sliced olives, cheese

After cooked add chopped tomatoes and sliced avocados

Lentil Tostadas

Interesting information to read about Lentils- nutrition content and diff types of lentils

To Cook Lentils

1 cup uncooked lentils
Medium pot water     

• Cook the lentils: In a medium saucepan, combine the lentils and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Drain any excess water, let cool. Use in any recipe that calls for cooked lentils.

1 lb ground turkey or beef
2c previously cooked lentils ( brown the onion then cook the lentils w/ water)
1 to 1/2t cumin
1 to 1/2t garlic

1/2t chili powder
salt and pepper

Saute an onion till brown, then cook the beef with the onion till cooked. add seasonings and add

, zucchini, yellow squash, garlic , salt and pepper

hard or soft shell tortillas- optional with soft shell- you can  frie with little oil

top with:
- cut lemons to drizzle on top of taco or tostada

-lettuce
-olives
-sour cream or plain yogurt
-avocado & tomato salsa- onion, a handful of halved grape tomatoes, some fresh cilantro, a squeeze of lime juice, drizzle of oil, a big clove of garlic and sprinkle of salt and pepper
-cheese

(freeze the seasoned lentils for quick dinners)

Penne with White Beans and Spinach

serves 4

3/4 lb dry penne pasta

1 T olive oil

2 garlic cloves, minced

1/4 cup sundried tomatoes, chopped

1 can cannellini beans, drained and rinsed

3 cups baby spinach

zest of one lemon

juice of two lemons

1 tsp salt

1/4 tsp cayenne pepper

1/4 cup freshly grated parmesan cheese (or more to taste)

Cook the pasta according to package directions in boiling salted water. When cooked, drain and reserve one half cup of cooking liquid. Set aside.

In a large skillet or dutch oven, heat the olive oil. Add the minced garlic and saute for two minutes, until toasted and fragrant (be careful not to burn!). Add the cooked pasta, beans, sundried tomatoes and spinach and cook until spinach wilts. Add the lemon zest, juice, salt, cayenne and cheese and toss well. Add some of the cooking water if the mixture seems dry.

4/4/13 I used black eyed peas instead of white beans and still was great.

http://www.eatliverun.com/penne-with-white-beans-and-spinach/

Sweet Potato & Lentil Chili

Original Recipe


Ingredients:
• 2 TBSP olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 3 sweet potatoes, peeled and diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 (15-ounce) can diced tomatoes with green chilis
• 2 cups cooked lentils (you can make them in advance and store in the fridge)
• 2 TBSP chili powder
• 1 TBSP cumin
• 1 TBSP paprika
• 1/4 teaspoon cayenne pepper, or more to taste
• Kosher salt and freshly ground black pepper, to taste
• Shredded cheese, for serving
• NatureBox Masa Crisps, for serving (or chips)
• Greek yogurt, for serving

Directions:
Heat olive oil in a Dutch oven or large pot over medium high heat. Add onion and bell peppers, and
cook, stirring occasionally, until tender, about 3-5 minutes. Add sweet potatoes and garlic and cook,
stirring occasionally, until potatoes begin to soften, about 5-7 minutes. Stir in vegetable broth, diced
tomatoes, cooked lentils, chili powder, cumin, paprika, cayenne pepper, salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until thickened, about 30 minutes. You can continue to simmer
if you prefer a thicker chili.
Serve immediately, garnished with cheese, Masa Crisps and Greek yogurt, if desired. Refrigerate
leftovers- it’s delicious the next day for lunch too, though it does thicken up quite a bit in the fridge.

Make a huge batch then Can be frozen for future dinners

8/31/15  Made with pintos, lentils, black beans are everything else the same.

Avocado Pudding or Popsicles

2 large avocados - peeled, pitted, and cubed                                                                            

1/2 cup unsweetened cocoa powder
1/2 cup brown sugar/sugar/honey
1/3 cup coconut milk
2 teaspoons vanilla extract
1 pinch ground cinnamon

http://allrecipes.com/recipe/chocolate-avocado-pudding/

I also have frozen as a cold popsicle snack

8/28/15
I made this from frozen avocados b/c they were on sale and wanted to stock up (fresh is fine too)
2 frozen avocados
1/4c peanut butter
2-3 frozen bananas (fresh is find too)
1 T honey
milk
1/4c carob powder

Put everything in blender, turn it on and blend.

Whole Wheat Batter Bread and Cinnamon Rolls

Whole Wheat Batter Bread and Cinnamon Rolls- original recipe by Jen Coon, green highlights are amy's comments

4c whole wheat flour
2 envelopes rapid rise yeast (2 1/4t in one envelope) or 1T plus 2t yeast (I used more 2-3T) amy's additions
2 tsp salt
1 3/4c water and (1/4-1/2c powdered milk)
¼ cup honey
3 Tbsp coconut oil
1/4c flax
1/2 t cinnamon

Follow step 1 and let sit for 30-60min.  Add the flax/wheat bran and flour till it is a not sticky, compact ball. Let sit 30-60min.  then form into bread, rolls, or cinnamon rolls

Original Recipe

4 cups whole wheat flour
2 envelopes rapid rise yeast
2 tsp salt...
1 ½ cups water
¼ cup milk
¼ cup honey
3 Tbsp coconut oil
½ cup wheat bran or flax

Directions
1.  Combine 2 cups flour, undissolved yeast, and salt in a large bowl (or large food processor). Heat (on stove or microwave) water, milk, honey, and oil until very warm (120-130 degrees). Add the warm liquid to the flour mixture. Beat with an electric mixer at medium speed for 2 minutes, scraping the bowl occasionally.  Allow the mixture to sit for 30-60 minutes. This is called the sponge. It will get very big and bubbly.
2.  Add ½ cup flour and the wheat bran; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter.  At this point, you can do several things.
For Bread: I only add 1-2T of honey. Place dough in a greased 9”x5” loaf pan. Cover, let rise in a warm, draft-free place until doubled in size, about 1 hour. Preheat oven to 375 degrees. Bake for 45 minutes or until done. Remove from pan; let cool on a wire rack.

For Cinnamon Rolls: Shape the dough into a compact ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel. Place in a warm, draft-free place until doubled in size, about 1 hour.  Meanwhile, measure ¼ cup coconut oil, ½ cup honey, cinnamon and mix together. You may need to warm slightly to get the oil to melt into the honey, but then put it in the fridge so it gets a little more viscous. It needs to be spreadable but not runny.
Lift the dough out (without punching it down) and lay it onto a clean floured surface. Using your hands or a rolling pin, shape the dough into a large flat rectangle. Dough should be about 1/3rd inch thick.
Spread the honey butter mixture evenly over the rectangle. Sprinkle generously with cinnamon. Then add whatever things you like! Like raisins, walnuts, pecans, chopped chocolate, coconut, candied ginger or orange peel, dried fruits like cranberries, apricots, etc. Sometimes I soak the dry fruits in juice or milk before adding them, so they soften up. Get creative!
Roll the dough up into a log, trying to wind it up firmly. Cut log into even slices and place into an oiled casserole pan. (12-14 rolls) Leave even spacing between them for the dough to rise.
Cover and let rise in a warm place until they begin to fill the pan.
Bake at 350 degrees in the middle of the oven for 15-20 minutes until golden. Brush honey butter on top for a golden finish.

Coconut Granola

Tasty Kitchen

Serves very well with Homemade Yogurt

• 3 cups Old Fashion Oats
• ¾ cups Raw Cashews, Roughly Chopped
• ¾ cups Almond, Roughly Chopped
• 1/4 c sunflower seeds
• 1/4c ground flax and chia seeds
• pumpkin seeds
• 1 cup Unsweetened or sweetened Shredded Coconut
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• ½-1c butter or coconut oil
• ¼ cups Agave Nectar (or Honey)
• ⅔ cups Brown Sugar
• 2 teaspoons Vanilla Extract
• ½ cups Dark Chocolate Chips ( I have left them out)
• ½ cups Dried Cranberries or raisins ( I have left them out)

Preparation Instructions

      This is a really easy one for the kids to measure out the dry ingredients, pour it into a bowl and stir it. Preheat oven to 325 degrees F. 
      In a large bowl, combine the oats, cashews, almonds, sunflower seeds, pumpkin seeds, shredded coconut, flax/chia, salt and cinnamon and set aside.
      In a medium saucepan, melt the oil or butter, agave and brown sugar until the sugar has completely dissolved. Remove the mixture from the heat and stir in the vanilla extract.

Pour the butter mixture over the oat mixture and stir to combine until everything is well coated.
Spread the granola mixture onto a parchment-lined baking sheet, leaving a few large clumps.
Bake the granola for 15 minutes. Remove from the oven and break up the pieces to ensure even baking. Place the baking sheet back into the oven for another 15 minutes. Bake till brown

Remove the sheet pan from the oven and give it one more toss to break up some of the pieces and place back into the oven for the last 10 minutes.
Remove the baking sheet from the oven and let it cool completely. Once cooled, add the chocolate chips and the dried cranberries/raisins. Give it a quick toss with a spoon and then package into mason jars or brown paper bags to store.  

 This can be made days or weeks before you need it and freeze it until you want to use it.

Pulau

From Jen Coon

Oil
mustard, cumin, anise seeds
chopped onion
garlic
ginger
almonds or cashews
1/2c corn, peas, and/or carrots
cadamom pods
curry leaves
turmeric
chili powder
garam masala
salt

This is delicious flavored rice. It works well in a pressure cooker if you have one, reduces the cooking time quite a bit. For this recipe, I’ll describe the amounts as if you were making three cups dry rice)

• Heat a small amount of oil in a large saucepan on med heat (5-6). Add a little bit of mustard seed, cumin seed, and one or two anise seeds. Fry until seeds begin to pop.
• Add one small finely chopped onion, several crushed cloves of garlic, and two tsp. fine...ly grated ginger.
• Add a small handful of whole nuts, almonds and/or cashews are best. Add around a half cup mixture of corn/peas/carrots.
• Add 2-3 cardamom pods (crush slightly), 2-3 curry leaves, ¼ tsp turmeric, ½ tsp chili powder or more, 2 tsp coriander powder, 1 ½ tsp garam masala, 1 tsp salt.
• Rinse the rice and add it to the mixture. Stir until the rice is mixed in and hot.
• Add water. For regular cooking, double the amount of water for the amount of rice. In a pressure cooker you need slightly less water, maybe one and a half times.
• Cook as you would plain rice. Bring to a boil, cover and reduce heat. Cook 20 minutes or until water is absorbed and rice is soft. Remove from heat, let sit a few minutes, then stir. In a pressure cooker, once full pressure has been reached, it only needs 5-7 min.
• Taste, add salt as needed.
• To serve, garnish with chopped cilantro (fresh coriander).

Spinach pancakes

3/4 cup oatmeal,
1/4 cup tofu,
cottage cheese, or yogurt (I think yogurt tastes the best),
4 egg whites,
1 tsp vanilla, 1/4 tsp cinnamon and nutmeg, and
1/2-1 cup spinach.

Blend all together and cook

(freeze extra for quick breakfast)

Quinoa Vegetable Burger

1 cup water

1/2 cup red quinoa

1 tablespoon canola oil

1 cup diced onion

2 cups finely chopped cremini or white button mushrooms

1 teaspoon minced garlic

3/4 teaspoon dried marjoram

1/4 teaspoon dried oregano

1 large egg

2/3 cup shredded reduced-fat Cheddar cheese

1/2 cup whole pecans, toasted and finely chopped (see Tip)

1/3 cup quick-cooking rolled oats

1 tablespoon reduced-sodium soy sauce

8 small whole-wheat burger buns, toasted if desired

 Amy's notes-
Some adjustments- 1. added salt and pepper, 2. used toasted almonds instead of pecans,3. pureed cooked mushrooms, onions, and almonds in food processor, 4. garlic powder, basil and oregano, didn't have marjoram, 5. didn't add cheese

1. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
2. Preheat oven to 350°F. Lightly grease a baking sheet or line with parchment paper.
3. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add mushrooms, garlic, marjoram and oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.
4. Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce; stir to combine. Scoop scant 1/2-cup portions of the mixture onto the baking sheet and shape into 8 patties, about 3 inches wide, leaving about 1 inch of space between each patty. (The mixture will be crumbly; patting it into burgers on the baking sheet makes it easier to work with. The burgers hold together very well once baked.)
5. Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with your favorite garnishes.

Tips & Notes

• Make Ahead Tip: Individually wrap and freeze cooked burgers for up to 3 months. Defrost overnight in the refrigerator. Reheat in a skillet with a little oil.

• For the best flavor, toast nuts before adding to recipes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. For chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

http://www.eatingwell.com/recipes/quinoa_veggie_burger.html

Chana Masala

Chana Masala

1 15 oz can of chickpeas (kable chana, Garbanzo beans)

3 tablespoons oil

Pinch of asafetida (Hing)

1 teaspoon cumin seeds

1 tablespoon Besan (gram flour) (available in Indian grocery stores)

1 large tomato chopped

1 teaspoon ginger paste

1 teaspoon chopped green chilies

2 teaspoons coriander powder

1/2 teaspoon turmeric

1/2 teaspoon red chili powder

1 teaspoon salt

1/4 teaspoon garam masala

1 teaspoon chopped cilantro (hara dhania)

Thinly sliced tomatoes for garnish

Method

1. Drain chickpeas and wash well.
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When cumin seeds crack, add the gram flour and stir-fry for a minute.
4. Add the tomato puree, coriander powder, turmeric, and red chili powder. Cook about four minutes on medium heat. The tomato
   mixture will separate from the oil and reduce to about half in quantity.
5. Add chickpeas, salt, and one cup of water. Cook, covered, for seven to eight minutes on medium heat.
6. Press the chickpeas with a spatula to soften. Add more water as needed to keep the gravy consistency to your liking, and let it cook
   on low heat a few more minutes.
7. Add the garam masala and cilantro. Let it cook for another minute.
8. Garnish with thin tomato slices.

Serving Suggestions 

1. Chana Masala goes well with any Indian flat bread, and can also be served with Western bread or pita bread.
2. Chana Masala is also a delectable treat over plain rice.
3. This is a healthy, nutritious dish for vegan and gluten-free diets.

http://www.manjulaskitchen.com/chola-chana-masala/

Granola Bites

Granola Bites from- Honey We are Healthy

Ingredients

1 c. oats

3/4 c. unsweetened shredded coconut

1/2 c. raw almond butter

3 tbsp. flax seed meal

1 tbsp. chia seeds

1/4 c. semisweet chocolate chips

1/4 c. raisins

1 tsp. vanilla extract

1/4 c. light agave nectar

Or another slightly different version-

• 1/3 Cup Honey
• 1/2 Cup Peanut Butter (I use fresh ground from Winco or organic from Costco)
• 1/2 Cup mini chocolate chips
• 1/2 Cup ground flax seed
• 1 Cup oatmeal
• 1 tsp Vanilla
• 1 Cup Coconut flakes (I use unsweetened from Winco)

Combine all ingredients in a food processor and pulse until well mixed.

Scoop tablespoons into your hands and shape into balls.

Store in a sealed container in the refrigerator.

Lara Bars 

Cauliflower Pizza Crust

4 cups raw cauliflower rice (about one medium head)

1 egg, beaten

⅓ cup soft goat cheese (chevre)

1 teaspoon dried oregano

pinch of salt

Instructions

1. Preheat your oven to 400F.
2. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
3. Fill a large pot with about an inch of water, and bring it to a boil. Add the "rice" and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
4. THIS IS THE SECRET: Once you've strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It's amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
5. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together!
6. Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about ⅓" thick, and make the edges a little higher for a "crust" effect, if you like.
7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
8. Now's the time to add all your favorites-- sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
9. Slice and serve immediately!

Notes

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts--> make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick "frozen pizza" to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly. 

 

http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/

Hummus

Hummus (dip or substitute for mayo)

 2 cloves- I did 1 large clove with a smaller one (sometime I chop and saute on stove w/ oil, some times I just put the whole clove in the food processor)
2 cans chickpeas (drained) I didn’t use any extra liquid
1 t salt
3 T lemon juice (one time did half of a lime or lemon)...
1/3c tahini (sesame seed paste)

Mix everything in food processor.
Dip with chips, bread, cucumbers, carrots, celery...
Variations of the dip that I have tried-

 1. 1 T thyme, 1/2 t dill weed, 1/2 t paprika
2. added a dry packet of ranch seasoning
3. 1/2 cup packed, chopped kale to boost nutrients, still tastes good too
4. 2 avocados and put on veggie sandwich or veggie burger, sooo yummy
5. to make more spicy add chili powder, cayenne or black pepper

ANother Hummus I want to try----from Dinner With Julie roasting chickpeas before you puree

Ingredients

canola or olive oil, for cooking

1 small onion, chopped

1 19 oz (540 mL) can chickpeas, rinsed and drained

2 tsp. chili powder

1/2 tsp. cumin

1-2 big garlic cloves

juice of a lemon (2-3 Tbsp)

a big spoonful of tahini

a drizzle of sesame oil if you like

a glug of olive oil

a big spoonful of plain yogurt (Greek-style if you have it)

a big pinch of salt

Directions

In a large, heavy skillet heat a generous drizzle of oil over medium-high heat. Saute the onion and chickpeas for 5-8 minutes, until the onions are soft and the chickpeas are turning golden. Add the chili powder and cumin. If you want to take the edge off the garlic, add that too and cook for a minute or two.

#3 Recipe for hummus from Whipped Hummus taking off the skins of the chickpeas, then puree

INGREDIENTS

• 1 cup dried chickpeas
• 1 1/2 teaspoons baking soda
• Water
• 1 medium clove garlic
• 1/2 cup good-quality tahini (stirred well before measuring), such as Al Wadi, Alkanater and Lebanon Valley brands
• 1/2 teaspoon kosher salt, or more as needed
• 2 tablespoons fresh lemon juice, or more as needed
• Extra-virgin olive oil, for serving
• Ground sumac or paprika, for serving
• Pour the chickpeas into a large bowl; cover them with several inches of water. Let soak at room temperature overnight. (Alternatively, cover the chickpeas with boiling water and let soak for an hour.) Drain and pat dry.
• Transfer the chickpeas to a large pot over medium heat, sprinkle with the baking soda and stir to coat. Warm them, stirring, for 3 minutes, then cover by several inches with cool water.

  Increase the heat to high; once the liquid comes to a boil, reduce the heat to medium-low or until the water is gently bubbling. Cook the chickpeas until soft, from 45 minutes up to an hour or two. Remove from the heat and vigorously stir the chickpeas to loosen the skins. Tilt the pot to one side and use a skimmer or slotted spoon to skim off as many of the loosened skins as you can, stirring occasionally to get them to float. Carefully pour off the cooking water through a strainer into a bowl, catching more skins and reserving 1 cup of the cooking liquid. Remove any remaining skins by gently rubbing them off between your fingers. Discard the skins. You should have 2 cups of cooked, peeled chickpeas; reserve any extra for another use.

  Chill the chickpea cooking liquid for at least 2 hours.

  Cut the garlic clove in half lengthwise. If there is a green sprout, cut it out and discard it. Mince the garlic and transfer it to a food processor along with the cooked chickpeas. Process for a few minutes to form a very thick, smooth paste.

  With the machine running, gradually add the tahini, the 1/2 teaspoon of salt and the 2 tablespoons of lemon juice, processing until well incorporated and stopping to scrape down the sides of the bowl as needed. Continue to puree; gradually add the chilled chickpea cooking liquid a tablespoon at a time, processing until the hummus has lightened. (You will probably use between 1/3 and 2/3 cup of the liquid.) Taste the hummus as you go, adding salt and/or lemon juice as needed but taking care not to add too much of the latter so the hummus stays thick.

  To serve, spoon the hummus into a shallow soup bowl or medium plate. Use the back of the spoon to create a well in the center with a deep rim of hummus around the edge, turning the plate as you go. Drizzle generously with oil and sprinkle with the ground sumac or paprika.

  NOTE: To use canned chickpeas, drain and pat dry 2 cups of chickpeas, reserving and chilling the can liquid for making the hummus, then stir in the baking soda. Warm the coated chickpeas on the stove top, then rinse in a large bowl, changing the water three times. With each rinse, rub the chickpeas vigorously, and the skins will fall off and rinse away.

Jen Coon's Version of Dressing for Asian Noodle Salad

Jen Coon's version FOR THE DRESSING for Asian Noodle Salad:
• 1 whole Lime, Juiced
• rice vinegar 2 tbsp
• 1/3 cup toasted sunflower seeds with ½ cup water to soak
• 8 Tablespoons Soy Sauce (liquid aminos)
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup raisins
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
• Chopped Cilantro
• three scallions

Asian Noodle Salad

Asian Noodle Salad

1 package Linguine Noodles, Cooked, Rinsed, And Cooled

1/2 head Sliced Napa Cabbage, Or More To Taste

1/2 head Sliced Purple Cabbage, Or More To Taste

1/2 bag Baby Spinach, Or More To Taste

1 whole Red Bell Pepper, Sliced Thin

1 whole Yellow Bell Pepper, Sliced Thin

1 whole Orange Bell Pepper, Thinly Sliced

1 bag Bean Sprouts (also Called Mung Bean Sprouts)

Chopped Cilantro, Up To 1 Bunch, To Taste

3 whole Scallions, Sliced

3 whole Cucumbers Peeled And Sliced

1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

_____

FOR THE DRESSING:

1 whole Lime, Juiced

8 Tablespoons Olive Oil

8 Tablespoons Soy Sauce

2 Tablespoons (up To 3 Tablespoons) Sesame Oil

1/3 cup Brown Sugar

3 Tablespoons Fresh Ginger Chopped

2 cloves Garlic, Chopped

2 whole Hot Peppers Or Jalapenos, Chopped

Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.

http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/

Panda Cake

This is the cake we made for Ev's second birthday party which was panda themed, and the cake was shaped as a panda face, hence the name, Panda cake. It is a chocolate cake with thick peanut butter frosting. The batter has zucchini and pumpkin in it, making it nice and moist. The flavors and texture develop after cooking then chilling in the fridge. Enjoy!
Panda Cake
Makes 2- 8”rounds
...

Ingredients:
1 1/3 cups whole wheat flour
2 tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 cup cocoa powder, sifted
2 tsp vanilla
1 ½ cup brown sugar (I have experimented with alternative sweeteners, such as dates and honey with good success here.)
1 1/3 cup pumpkin
2 cups grated zucchini
2 eggs
1 1/3 cup almond milk
Frosting:
1 cup natural peanut butter
½ cup greek yogurt
2 tsp vanilla
1 tsp sweetener (agave)
honey for drizzling
(I skipped the yogurt and added a little more honey for sweetener. I blended the peanuts into butter then added vanilla and LIQUID honey. Solid honey and makes a terrible texture.)
Directions:
For the cakes:
Preheat the oven to 350 degrees and place liners in the pans. Mix together the whole-wheat flour, baking soda, baking powder, salt, and sifted cocoa powder. Set aside.
In a separate bowl mix the vanilla, brown sugar, pumpkin, zucchini, egg and almond milk.
Add the flour mixture to the pumpkin mixture and stir until just combined (the batter will be thick).
Fill each cake pan 2/3 of the way full. For round cakes, bake for 30 minutes, until springy when touched.
For cupcakes, bake at 375 for 17-20 minutes.Let cool completely before icing.
For the frosting:
Stir together the peanut butter, Greek yogurt, vanilla and Stevia. If you prefer a sweeter icing, add more sweetener to taste. Ice the cakes right before serving Drizzle honey over top. Due to the lack of fat in the recipe and the Greek yogurt in the icing, if not eaten immediately, the cakes should be kept in the refrigerator. (This cake actually tastes better cold, in my opinion)

Black Bean Brownies

Black Bean Brownies

• 1 (15.5 ounce) can black beans, rinsed and drained
• 3 eggs
• 3 Tbsp oil
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 3 tsp vanilla extract
• 1 tsp baking powder (for more cake-like brownies)
• 1/2-3/4 cup sweetener of your choice (honey, sugar, agave, etc)

1. Preheat oven to 350 degrees F. Spray an 8x8 square baking dish with cooking spray.
2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sweetener, in a blender; blend until smooth.
3. Pour the mixture into the prepared baking dish. 
4. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 25- 30 minutes.

No-Dye Avocado Frosting

• 1 ripe avocado
• 1 tablespoon butter, softened
• ½ teaspoon vanilla extract
• 2 cups powdered sugar (plus a little more if needed)
• Pinch salt

1. Using the whisk attachment for your mixer, beat avocado and butter until combined and no lumps remain.
2. Beat in vanilla and salt.
3. Add powdered sugar slowly and mix until combined. Add more powdered sugar to reach desired consistency.

Amy's notes- 9/3/2013 Made it and YUMMY! I used lentils instead and 1t of peppermint extract in the brownies and 1/2t in the frosting or do a peanut butter frosting leave out peppermint. The frosting is REALLY green! Turned out great. But, when I waited 24 hours to eat them, they were much better, so wait and put in the fridge.

Chickpea cookies

The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)
Texanerin and also Begin within Nutrition

Ingredients

• 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel^{1 (a person mentioned they used white kidney beans instead)}
• 2 teaspoons vanilla extract
• ½ cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter - room temperature ²
• ¼ cup (80 grams) honey (commenters have used agave and maple syrup with success!)
• 1 teaspoon baking powder³
• a pinch of salt if your peanut butter doesn't have salt in it
• ½ cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Directions

1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
3. With wet hands, form into 1½" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

Notes

1. My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
2. Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. :)
3. If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot

Black-Eyed Peas in a Spicy Goan Curry

Black-Eyed Peas in a Spicy Goan Curry

Adapted from Ruta Kahate via SFGate.com, 6/8/07
Serves 4 to 6
1 cup dried black-eyed peas or two 15-ounce cans, drained
2 tablespoons, canola oil
1 small yellow onion, minced (about 1 cup)
1 teaspoon coriander seeds, finely ground
1/2 teaspoon finely grated garlic (about 1 large clove)
1/2 teaspoon finely grated ginger (about a 1-inch piece)
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne (I always start with the half the suggested cayenne, and then decide if it needs more. Mine didn’t.)
1/2 teaspoon cumin seeds, finely ground
1/4 cup minced tomato (1 small tomato)
2 cups (or 1 cup if using canned peas) hot water
1/2 teaspoon salt, or to taste if using canned peas
1/2 teaspoon sugar
1 cup canned coconut milk
2 tablespoons minced cilantro leaves
1 tablespoon lemon juice
If using dried black-eyed peas, rinse and soak them in enough water to cover for 6 to 8 hours. Drain.
In a large saucepan, heat the oil over medium-low heat and saute the onion until it turns dark brown, about 8 minutes. Add the coriander, garlic, ginger, turmeric, cayenne and cumin, and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates.
Add the peas and mix well. Pour in the hot water, if using, add the salt and sugar, and bring to a boil. Turn the heat down to low, cover, and simmer until the peas are cooked through, about 20 minutes. If using canned peas, simmer for only 10 minutes (it is essential to simmer the canned peas, too, so that all the flavors blend better). Stir in the coconut milk and simmer uncovered for another 8 to 10 minutes, again allowing the flavors to come together.
Add the cilantro and lemon juice, simmer for 1 minute more, and remove from heat. Serve hot.

Goes well with Everyday Yellow Dal and Cabbage Salad

http://smittenkitchen.com/blog/2007/06/and-then-i-moved-into-the-refrigerator/

Everyday Yellow Dal

Everyday Yellow Dal

Adapted from Ruta Kahate via SFGate.com, 6/8/07
Serves 4
1 cup yellow split peas, soaked in cold water for 1 hour
1 large tomato (about 8 ounces), cut into 8 wedges
1/4 cup canola oil
1/2 teaspoon cumin seeds
1 medium red onion, finely chopped (about 1 1/2 cups)
5 large garlic cloves, thinly sliced
1 teaspoon coriander seeds, finely ground
3/4 teaspoon ground turmeric
1/2 teaspoon cayenne (I used 1/4, thought it was plenty, although I may be a wuss.)
1/4 cup minced cilantro leaves (I abhor cilantro, and always replace it with flat-leaf parsley.)
1 tablespoon unsalted butter
1 teaspoon salt
Instructions: Drain the dal (split peas) and place in a large saucepan. Add the tomato and 3 cups of water and bring to a boil.
Reduce the heat to a simmer, cover and cook until peas are tender, 45 minutes to 1 hour. Pick out any tomato skins and whisk dal to emulsify it. Keep warm over very low heat.
Heat the oil in a medium skillet over high heat. When the oil begins to smoke, add the cumin seeds, covering the pan with a lid or splatter screen. After the seeds have stopped sputtering, add the onion and saute over medium heat. About 3 minutes later, add the garlic and saute until most of the onion has turned dark brown, about 5 minutes altogether. Add the coriander, turmeric and cayenne, stir and pour mixture over the dal. Add the cilantro, butter and salt to the dal and simmer for another 5 minutes. Serve hot.

Goes well with cabbage salad.

http://smittenkitchen.com/blog/2007/06/and-then-i-moved-into-the-refrigerator/

Tangy Shredded Cabbage Salad

Tangy Shredded Cabbage Salad

Adapted from Ruta Kahate via SFGate.com, 6/8/07
Revisiting this in March 2013 minus the chile (3 year-old accommodation) we were reminded of how much we adore those toasted mustard seeds. When they pop, they smell and taste like popcorn. It’s incredible, and it was so lovely to have a salad component to an Indian meal.
Serves 4
2 cups tightly packed, shredded green cabbage (use the large holes of a grater)
1 small serrano chile, seeded and minced
2 tablespoons fresh lemon juice, or more as needed
1/4 to 1/2 to 1 teaspoon table salt (adjusted from 1 tsp. as a few commenters found it too salty)
1/2 teaspoon sugar
1 tablespoon canola oil
1/2 teaspoon mustard seeds
Instructions: In a medium bowl, toss together the cabbage, chile, lemon juice, salt and sugar. Taste and adjust the seasoning. You are looking for a well-balanced, sweet and sour taste.
Heat the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or splatter screen. When seeds top popping, immediately pour the oil over the cabbage salad and toss well. Let the salad sit for at least 15 minutes before serving, to allow the flavors to blossom.
Serve cold or at room temperature.

Goes well with Everyday Yellow Dal

http://smittenkitchen.com/blog/2007/06/and-then-i-moved-into-the-refrigerator/

1 cup yellow split peas, soaked in cold water for 1 hour
1 large tomato (about 8 ounces), cut into 8 wedges
1/4 cup canola oil
1/2 teaspoon cumin seeds
1 medium red onion, finely chopped (about 1 1/2 cups)
5 large garlic cloves, thinly sliced
1 teaspoon coriander seeds, finely ground
3/4 teaspoon ground turmeric
1/2 teaspoon cayenne (I used 1/4, thought it was plenty, although I may be a wuss.)
1/4 cup minced cilantro leaves (I abhor cilantro, and always replace it with flat-leaf parsley.)
1 tablespoon unsalted butter
1 teaspoon salt

Instructions: Drain the dal (split peas) and place in a large saucepan. Add the tomato and 3 cups of water and bring to a boil.

Reduce the heat to a simmer, cover and cook until peas are tender, 45 minutes to 1 hour. Pick out any tomato skins and whisk dal to emulsify it. Keep warm over very low heat.

Heat the oil in a medium skillet over high heat. When the oil begins to smoke, add the cumin seeds, covering the pan with a lid or splatter screen. After the seeds have stopped sputtering, add the onion and saute over medium heat. About 3 minutes later, add the garlic and saute until most of the onion has turned dark brown, about 5 minutes altogether. Add the coriander, turmeric and cayenne, stir and pour mixture over the dal. Add the cilantro, butter and salt to the dal and simmer for another 5 minutes. Serve hot.

2 Week Bran Muffin

2 Week Bran Muffin (thanks to Sonia Roberts)

 Applesauce Mix (set aside)
4 eggs
3/4c applesauce
1/4c oil
1c sugar/agave/honey/maple syrup

Boil (set aside)
2c water
5 t baking soda

Mix in a HUGE bowl
1 quart buttermilk
4-5c wheat flour
1 c chopped walnuts/almonds
3-4 ripe smashed bananas
Add the apple sauce mixture and the baking soda mixture
4 c All bran cereal (or whole/multigrain grain cereal)
2 c bran flakes
Optional- I add: 1/4 c chia seeds, 1/2c pureed flax, sunflower seeds, and pumpkin seeds (pureed in blender)
Optional- add right before you cook raisins or choco chips

Cover and refrigerate overnight. This mixture gets thicker in the fridge overnight. 

  I like to pour the mixture in a pitcher, that way the bowl doesn't take up a whole shelf and it is easy to pour in the muffin tins. Spray tins or use cupcake baking cups.

Optional- I did add granola to the top of each individual muffin before I cooked them.

350 degree 20-25min (small tins) or 35 min (large tins).
I really liked these and so did the kids!
Thanks Sonia Roberts!

9/9/24

made it again and so delicious.

This time, for 10 hours I had regular milk and half and half sit on the counter with lemon juice and apple cider vinegar to create buttermilk.

Honestly I started mixing everything at 8 am in the morning, but I COULDN'T actually cook them till 2pm b/c I had a full day of stuff to do. So the mixture sat on the counter obediently till I was ready.

One fun challenge- 

I didn't have bran cereal or bran flakes so I did-

2 c dry oats (pureed to powder in the blender)

1 c cornmeal

4 c white flour

1 c protein powder pancake mix

1c frosted shredded wheat cereal (pureed to powder in the blender)

1/2 c of random whatever cereal crumbs in the pantry that the kids didnt want to finish