Archives for the month of: June, 2017

let’s be honest, i am a card carrying omnivore, and with the exception of maybe eggplant and okra, i love most food and will eat just about anything. that being said, i am also health and environmentally conscious, so i am always looking to find different ways to limit my meat intake, but also not lose the all important protein factor.

eat food. not too much. mostly plants. -michael pollan, in defense of food

i have always loved curries, whether it is indian or southeast asian, and often think of them as being, at the very least, a vegetarian option, so it was easily enough to make one vegan, plus i am always looking to incorporate more turmeric into my diet. also, i think because of the spices and coconut milk this recipe has a lot of flavor, and with the lentils and peas you get the protein. i don’t miss the meat.

FullSizeRender

ingredients:

  • olive oil
  • 5 cloves garlic, minced or pressed
  • 1 large yellow onion, diced
  • 1 small cauliflower (with leaves, if possible), chopped in the small florets and pieces
  • 4 carrots, peeled and chopped into bite-sized disks
  • 2 cups baby potatoes, cut in half or bite-sized
  • salt + pepper
  • 2 tsp fresh ginger, finely grated
  • 1 tbsp fresh turmeric, finely grated
  • 2 tbsp tomato paste
  • 1 tbsp garam masala
  • 1 tbsp madras curry
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp red pepper flakes (or to taste, i like it spicy)
  • 2 cups vegetable stock, more if needed
  • 1/2 cup mixed lentils (any kind will work just adjust cooking time accordingly)
  • 1 can (400ml) coconut milk
  • 1/2 lemon, zest and juice
  • 1 cup peas
  • 3 tbsp fresh cilantro, chopped

instructions:

heat a generous amount of olive oil over medium high heat. it should be enough to cover the bottom of a large pot or dutch oven. i use my 7.25 qt le crueset. add the garlic and onions and cook until translucent, about 3-5 minutes. stir in the cauliflower, carrots, and potatoes with a few generous sprinkles of salt, and several grinds of fresh ground pepper.

FullSizeRender_1

let cook about 10-15 minutes, stirring occasionally, until the veggies start to brown a bit, and a fond starts to form on the bottom of the pan. add the ginger, turmeric, and tomato paste. mix to combine.

FullSizeRender_2

add the dried spices and mix in well until all of the veggies are covered.

FullSizeRender

add the vegetable stock, and use a wooden spoon to scrap the fond off the bottom of the pan. add the lentils, bring to a boil, and then add the coconut milk. bring to a slow simmer, stirring occasionally, until the lentils are done, about 20-40 minutes depending. it should be the consistency of a thick stew, but you can add a little more vegetable stock if it thickens too much, or would prefer it a little more soup like. add salt to taste.

FullSizeRender_1

add the lemon zest, juice and peas at the end, allowing enough time for them to warm, about 5 minutes. stir in the cilantro off heat.

FullSizeRender_2

serve with basmati rice.

makes about 8 cups.

Advertisements

this is my go to salad that i make to bring to work for lunches. it is simple to prep on a sunday and put together quickly during the week, plus i can eat it five days in a row and not get tired of it. i get my little gems from the garden of at the hollywood farmers market, but any sturdy romaine or lettuce like it would work just as well. i haven’t listed amounts mostly because i’ve always made salads and dressings to taste.

FullSizeRender_1

ingredients:

  • little gems
  • crumbled gorgonzola
  • unsalted whole pecans
  • butter
  • cayenne pepper
  • honey
  • dijon mustard
  • apple cider vinegar (bragg’s raw unfiltered)
  • olive oil

first toast the pecans over medium heat until slightly browner. i use a cast iron skillet, and do a big batch at a time.

FullSizeRender_2

add a pat of butter (1/2 tbsp?), stir making sure to coat all the pecans. sprinkle cayenne pepper on them, and add honey to make them gooey but not dripping too much. stir around to make sure all of the pecans are coated.

let them cool on some aluminum foil while you make the dressing.

FullSizeRender_3

i start by adding the honey, mustard, and a splash of apple cider vinegar (about a tbsp of each), and whisk that together first, which helps the sticky honey and mustard incorporate easier into the dressing. then i add a bit more acv, and then drizzle in the olive oil. i start by using roughly a 1:3 ratio and go from there. obviously add more honey and mustard to taste. i use a handy bella cucina mini blender, but you can certainly use a whisk and get your arm workout in at the same time.

FullSizeRender_4

FullSizeRender

tear apart the little gem leaves, add some crumbled gorgonzola and glazed pecans…

FullSizeRender_4

…and toss with the honey mustard dressing.

FullSizeRender_3

to complete my lunch, i usually dice up leftover spicy garlic + ginger chicken to put on top.

 

 

hat tip to my friend arik for this recipe. he is one of my best friends, and among many other amazing things, a great culinary wizard. he made this dish for me years ago, and it is still a favorite to this day. i often make it to top a salad of little gems with spicy glazed pecans, gorgonzola + honey mustard dressing, but it also pairs well with a side of cole slaw and mexican grilled corn. although, this recipe uses boneless skinless breasts, cooked on a grill pan indoors, i have marinated whole chicken parts and put them on the grill outside, and has turned out delicious as well.

IMG_0748

ingredients:

  • boneless and skinless chicken breasts (sliced into cutlets if too thick)
  • garlic, at least one clove per breast, sliced thin
  • fresh ginger, at least one tbsp per pair of breasts, minced
  • limes, the juice of one per pair of breasts
  • serrano chile, one per pair of breasts, sliced thin
  • cilantro (optional. i had some on hand, so added it.)
  • olive oil, enough to coat
  • salt + pepper, to taste

sprinkle salt and pepper on both sides of the breasts. put all of the ingredients in a gallon ziplock bag, making sure to distribute the marinade evenly. place in the refrigerator for at least 30 minutes.

IMG_0750

heat up a grill pan if you have one, but i’m sure a regular skillet would do the trick too. i like to add the bits of garlic, ginger and serrano to the pan as well. depending on the thickness of the breasts, cook each side 5-10 minutes. once out of the pan, let them rest for 5 minutes to keep in the juices.

IMG_0756

note: i’ve made this with kumquats instead of the lime and serrano, for a less spicy but still citrusy version.

 

 

%d bloggers like this: