I think we all need a little more curry in our lives, don’t you think? Well we do. Curry recipes are generally easy to make, just as long as you have all of the ingredients you need, so they’re great for weeknights. I have to say, this was good on rice but I especially enjoyed it with flatbread. YUM! Love me my carbs.
After all, this is a vegan dish. That means I can eat more flatbread right?
This makes a good amount of curry. I’d say we could have fed a family of eight. We ate leftovers until we were saturated with curry since there are only two of us and even though we tried, our efforts failed to feed curry to the cat. Apparently she only eats succulent beef.
Cats… I tell ya. It’s a good thing curry is human friendly.
1 pound red potatoes (4-5 egg sized potatoes), diced
3 to 4 cloves garlic, minced
1 teaspoon fresh ginger, minced or grated on a microplane
2 teaspoons cumin
2 teaspoons garam masala
1/4 teaspoon cayenne (optional)
2 to 3 teaspoons salt
1 28-ounce can diced tomatoes
1 15-ounce can chickpeas, drained and rinsed
10 ounces baby spinach
Warm a tablespoon of oil in a medium skillet over medium-high heat. Cook the onions with a half teaspoon of salt until they begin to brown. If they pick up some charred edges, even better. Add the potatoes with another pinch of salt and continue cooking until the potatoes are almost cooked through but still hard in the very middle. Clear a little space in the middle of the pan and add the spices with 1 teaspoon of salt. Cook until fragrant, about 30 seconds, and then stir the spices into the onions and potatoes.
Serve hot with rice and/or flatbread.
Add the tomatoes and their juices and bring the curry to a simmer. Stir occasionally. Cook until the potatoes are completely soft and the sauce has reduced and thickened. Stir in the chickpeas, then stir in the spinach in two batches. Taste and add more salt or other seasonings as desired. If the curry looks soupy, let it simmer until thickened.
Remove from heat. Curry can be made up to three days in advance.
After all of the devastation here in Colorado, we are still in clean up mode. Areas in the foothills are still in a state of emergency. A lot of the water around us has receded in our town, but many neighborhoods are still underwater. We are very lucky.
There are ways you can help if you can. There are many families left without homes who did not have flood insurance. Colorado is a dry, wildfire-prone place. Most insurance companies don’t mention flood insurance when you buy a home out here. Due to vast burn areas, the land here wasn’t able to soak up the heavy rain we received and thus, flash floods. You can see some amazing photos of this tragic event here.
As I said before, we are very lucky. We didn’t have any damage and were able to continue safely drinking our tap water. We were, however, stranded for a few days and ate whatever we had on hand to get by – mostly junk. The highways are finally open and the grocery stores receiving shipments again. I was able to buy some fresh produce. This is one of the first things I made.
I was craving fresh avocado and tomato – one of my favorite combination of flavors. I had provolone on hand so I added it to my omelette but mozzarella would be a good, salty cheese to use too. I have to say, it was extremely satisfying to eat something so light and fresh for a change. Things are looking up.
It’s funny, this event has physically separated families and loved ones, but somehow has brought this community closer together.
Spray a small non-stick pan with non-stick spray and heat it over medium heat. In the mean time, whisk the eggs, salt and pepper, and dry mustard and cayenne (optional) in a small bowl. Add the egg mixture to the pan and turn the pan so the egg coats the bottom of the pan and part of the sides. After you see the edges turn from yellow to white (cooked egg), sprinkle tomatoes around the egg, and add the cheese. Fold the omelette in half, cover with a lid, and lower the temperature to low. Continue to cook until the inside of the omelette is cooked and the cheese is melted, about two minutes. Remove from heat. Top with fresh avocado slices and sprinkle a couple more tomatoes on top and serve.
Summer may be “officially” over but that doesn’t mean the BBQing has to stop! I’ve been on a skewer kick lately. For me, skewers are always a favorite at a party because they are simple to put together and are hand held so guests can simply grab one and go.
This was the first time I had grilled tofu on a skewer before and it turned out really well! The marinade is packed with so much flavor, you don’t need to do anything else with your vegetables except add a bit of salt and pepper. The tofu really is the star here. Because tofu is basically a blank slate protein, the longer you marinate the tofu the better. Keep that in mind as you prepare these.
Vegetables (we used peppers, onion, mushrooms and zucchini), cut into large chunks
Skewers (soaked, if you are using wooden skewers)
salt and pepper
Slice tofu into one to one and a half inch thick cubes.
Whisk together all the ingredients for the marinade and place in a medium sized ziplock bag. Place the tofu in the the bag and tightly close the bag. Allow the tofu to marinade for at least one hour (the longer the better), turning at least once.
Preheat your grill to medium heat and grease the grate. In the mean time, carefully slide the vegetables and the tofu onto your skewers. Lightly salt and pepper the skewers then grill them for 5-6 minutes on each side. Baste with extra marinade if desired.
Hi, I’m Nicole and I am a hollandaise sauce junkie. I love ordering it in restaurants but I have made some dreamy, creamy, restaurant-quality hollandaise sauce at home too. More often than not you’ll catch me licking my plate clean, but behind those satisfied eyes lies a face full of guilt. I feel guilty knowing what I just put into my body.
It’s an internal battle for me. My tastebuds argue, “It’s soooo good! Eat some more. That’s not enough sauce, you should put another gallon on top of those eggs!” While my heart screams, “What in the world are you thinking?! I thought you liked me!!”
Because I do love and respect my heart, I thought I would try making a “skinnier” version of this sauce. I used light greek yogurt and a bit of mayo to accomplish the same mouth feel. The lemon and the greek-style yogurt add a familiar zing like you would find in a traditional hollandaise sauce. Although, it’s not perfect and it’s not the quite same as hollandaise, it did satisfy my craving.
Have you tried a recipe similar to this before? What do you do to lighten your “heavy” sauces? Do you have any favorite substitutes?
8 large leaves of basil (or you can use wilted spinach)
slices of tomato
1/4 cup lemon low fat yogurt
1 tablespoon light mayo
1/2 teaspoon dry mustard
1 pinch salt
1 pinch cayenne pepper
fresh chives (to garnish)
1 tablespoon white vinegar
Combine lemon yogurt, mayo, dry mustard, salt and cayenne in a small saucepan and whisk gently on low heat until warm and smooth
Fill a medium pot with 2 inches of water and 1 tablespoon vinegar. Bring water to a boil and reduce heat to a low temperature where the water is still consistently boiling but very low; crack one egg into a small dish and gently pour it into the pot, doing the same for each additional egg, one by one. Simmer for 3-5 minutes until desired doneness, spooning hot water over the yolk until slightly opaque.
In the meantime, toast the english muffins. Place toasted muffin halves on two plates and top with basil leaves (or spinach) and tomato slice(s).
Carefully remove eggs from the water with a slotted spoon, letting the excess water drain away; place on top of tomato; drop a dollop of sauce on top; garnish with chives and a sprinkle of cayenne.
Vegetable skewers are a great way to showcase the best of your summer bounty. Whether your vegetables are from your own garden, from the local farmer’s market, or they were on sale at your grocery store, grilled vegetables are my favorite way to accomplish crisp, tender vegetables.
Skewers are such an easy meal! Just skewer, grill and eat. You can get creative with marinades or keep it simple with a little drizzle of olive oil, salt and pepper. You can feature these as an entree or as a side dish. Aren’t they beautiful?
If you decide to marinate your vegetables, my favorite base marinade is olive oil, salt, pepper, garlic, a citrus of some kind and any herbs I have on hand. Just add everything into a large ziplock bag, toss and refrigerate for 1-2 hours. Then skewer the veggies onto metal or soaked wooden skewers (alternating your veggies) and grill. This is a nice alternative for the vegetarians in your life at your next BBQ.
Cut the vegetables into bite-sized pieces and skewer them onto metal or soaked wooden skewers, alternating vegetables as you go. Preheat grill to medium heat. Brush the vegetables with olive oil and salt and pepper them to taste. Place kebobs over the heat and cover. Cook for 10-12 minutes, flipping halfway through the cooking time. Remove from grill when the vegetables have grill marks and are tender. Serve as is or with warm tortillas.
How was your Independence Day? I hope it was filled with good people and good memories. And here’s hoping you don’t have to work until Monday!
After all of that alcohol and BBQ, it’s nice to treat your body with an easy vegan meal. Salads are great, but sometimes I need something more substantial. These fajitas are great for that. Seitan is my absolute favorite non-meat. To me, the texture resembles chicken breast. I spiced these up and added this seitan fajitas for Mister and he didn’t even know it was a Vegan meal until I saw him going back for seconds and mentioned, “Not bad for a meatless meal, huh?”
Fajitas are great because they are so versatile. We put onions, peppers and mushrooms in ours, but you can really customize it according to your likes and dislikes. You can add slaw, avocado, corn, etc. to your own fajitas.
1 10-ounce chipotle flavored package of seitan (or omit the chipotle if you want milder fajitas)
1 cup bell pepper strips
1 small yellow onion, cut into strips
1 cup mushrooms, sliced in half
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon ground black pepper
2 Tablespoon canola oil
Salsa, sour cream, guacamole, etc. (optional)
Cut the seitan into 1-1/2 inch strips of a moderate thickness. Add the salt, cumin, chili powder, and both types of pepper, and toss together until evenly coated. In a large skillet heat the canola oil. Add the onions, pepper strips and mushrooms and stir fry quickly over medium high heat until they barely soften. Add the seitan and cook for about 2-3 minutes, or until seitan is warmed through! Do not overcook! Because seitan is already “cooked” all you need to do is just add it at the very end.
Warm the tortillas and keep them covered so they don’t cool off & dry out. Serve these buffet style with toppings and sides.
Happy weekend to you all! I hope this post finds you well. If you haven’t noticed, I have been very busy here outside of blogland. My new job is keeping me out of trouble and the commute is time consuming. Because I spend most of my weekday away from home, I haven’t been cooking as much as I would like to. This has been a big adjustment for the two of us. We used to work together, commute together, and spend many waking hours together. Now, I leave before the Mister wakes up and return home as the sun sets. It’s been a challenge, but it is something we are working out. Most nights, he has taken it upon himself to cook our dinners so we can spend less time working and more time relaxing together. I can’t express how grateful I am to have such a wonderful partner who has been so supportive.
Anywho, that’s the news with me. Are you getting excited for 4th of July? Are you the type of person who really goes out each year? Typically we grill something up with friends or go hiking and watch the fireworks from the top of a mountain. I’m not sure what will do this year. Here’s hoping we can do a little of both!
To keep with the 4th of July BBQ theme, I thought I would post this beautiful grilled pizza. The dough recipe is from Weber’s Way To Grill and is one of the best dough recipes I have tried to date. You can always tell that something is going to taste good because it smells good …and this dough smells absolutely FANTASTICAL when it is cooking! The neighborhood smelled like a pizzeria the second this dough puffed up on the grill.
Mozzarella cheese (shredded or sliced and ripped into smaller pieces)
Any other veggies your heart desires really!
In the bowl of an electric stand mixer, combine the water, yeast and sugar. Stir briefly and let stand for 5 minutes or until the top surface has a thin, frothy layer. Add the flour, oil, salt, garlic powder and oregano. Fit the mixer with a dough hook and mix on low speed for about 1 minutes or until everything is combined. Increase the speed to medium and continue to mix until the dough is slightly sticky. smooth and elastic, about 10 minutes. Form the dough into a ball and place in a lightly oiled bowl. Turn it over to coat all sides and tightly cover the bowl with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size (1 1/2 to 2 hours).
In the mean time, prepare your sauce. Combine all ingredients in a small bowl and set aside at room temperature.
Once your dough is risen, cut the dough into 8 equal pieces. Lightly brush eight, 9-inch pieces of parchment paper with olive oil. Using your fingers, flatted each pieces of dough on a sheet of parchment paper to create 8 rounds. Each round should be about 1/3-inch thick and 6 to 8 inches in diameter. Lightly brush the tops with oil. Let the round stand at room temperature for 5 to 10 minutes.
Lower the temperature of the grill to medium heat. Brush the cooking grates clean. Working with 4 rounds at a time, place the dough on the cooking grate with the parchment paper facing up. Grill over direct heat, with lid closed as much as possible, until the dough is well marked and firm on the bottom, about 2 to 5 minutes, rotating as needed for even cooking. Peel off and discard the parchment paper. Transfer crusts to a work surface with the grilled sides facing up. Repeat with the 4 other rounds.
Spread the sauce, cheese (and toppings) on each crust. Return the pizzas to the grill and cook over direct medium heat, with the lid closed as much as possible, until the cheese is melted and the bottom of the crust is crisp, about 2 to 5 minutes, rotating the pizzas occasionally for even cooking. Transfer to a cutting board cut and serve.
I eat an average of 1 billion poached eggs each year. I may or may not be exaggerating (EGG-aggerating?). I also may or may not be made of poached eggs. Scientists are still trying to figure that out.
As you may already know, kale is packed with all sorts of good stuff for you (fiber, iron, vitamin k, antioxidants, yadda yadda) and has zero fat. The taste to me is like a mix of spinach and seaweed – it takes a little bit of getting used to at first. For me, the runny yolk from the eggs adds the perfect amount of richness to balance the ‘healthy’ factor of this dish.
1 large slice of bread or 2 small slices of bread, toasted
1/2 clove of garlic, minced
1/8 teaspoon red pepper flakes, or to taste
1 bunch kale, center ribs removed, sliced into 1/2-inch-wide ribbons (about 2 cups)
salt and pepper
Add about 1 teaspoon olive oil to a skillet. Add the garlic and red pepper flakes and cook over medium-low heat until the garlic is fragrant, about 1 minute. Add the kale and cook until wilted, 2-3 minutes.
Fill a medium pot with water 2/3 of the way full. Bring the water to a simmer (so there are rapid champagne-like bubbles coming from the bottom of the pot, but not rolling water). Add the white vinegar to the water and wait for the temperature to return if necessary. Add the eggs and cook for 3-4 minutes. While the eggs are cooking, take a slotted spoon and gently spin the water above the eggs to help the eggs keep a rounded shape.
Transfer the kale to a plate and top with the poached eggs. Add salt and pepper to the eggs if desired and serve with toast.
If you’re anything like me, you tend to make way more rice than you need. I seem to ALWAYS have leftover rice in my fridge! This Spanish Rice is a great way to spruce up your leftover rice for your next taco/Mexican night.
I like peas and carrots in my Spanish Rice. Feel free to take a more traditional approach to your own rice and omit the veggies if you’d rather keep it simple.
Tofu is a new protein in our household. I’ve never been a huge fan of tofu growing up but I have been eating more and more of it to help ease into more of a plant-based diet. Call it a transitional food for me. Though there are mixed feelings around soy in the vegan community, tofu seems to be everywhere these days.
Tofu has a reputation for being plain or boring, and frankly, it is… by itself. But think of tofu as a blank canvas, and think of yourself as an artist who can manipulate that canvas to your heart’s content. Tofu can be a very flavorful addition to your dish if you treat it right.
Here I took an Indian spin on tofu. Traditionally, Aloo Matar is a curry dish with potatoes and peas. I didn’t have potatoes on hand but I did have tofu so I thought I would try it out. I like the way this dish turned out. It is vegan-diet friendly, the tofu absorbed all of the flavors of the curry and because I omitted the potatoes and served this on rice, I feel that this dish turned out a lot lighter. Not a bad way to enjoy tofu if I don’t say so myself!
Heat about a tablespoon of oil in a large pan to medium heat and add the onions and ginger. Cook until the onions begin to sweat, about 4 minutes. Add the garlic, tomato, chili powder, coriander powder, cumin powder, turmeric powder, curry powder, cayenne powder (if using) and salt. Add about a tablespoon of water and mix. Cook for 2 minutes.
Add the tofu, peas, 1 cup of water and bouillon cube and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Add the garam masala powder, mix and cook for another minute. Serve ith bread or rice.
This sandwich is oozing with basil tomato sauce and melty mozzarella. You may need some napkins for this one, if you can put it down.
I crisped up the tofu in the oven before I added it to this sandwich, like you would with a chicken parmesan sandwich. Overall, I am not sure if it made a huge difference since the tofu didn’t stay crispy very long after adding the tomato sauce and cheese. A personal choice I suppose.
At any rate, if you’re a fan of tomatoes and mozzarella, you will love this sandwich! Not a word was spoken while Mister and I ate ours. Heck, it took every bone in our body to not make seconds for ourselves. A new favorite tofu recipe in our household.
Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.
Heat 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Set aside.
Place the bread cut-side up on a broiler pan. Spread the bottom halves with sauce, then top with crispy tofu, more sauce, slices of mozzarella and Parmesan cheese. Broil until the cheese melts and the bread is toasted, about 2-3 minutes.
I really love crispy tofu but I don’t like deep-frying it all of the time. It kind of takes the healthy out of tofu. I tried this crispy baked tofu recipe from Chow Vegan and absolutely loved it. For me, my tofu didn’t crisp up as much as it should have, so I raised the temperature of my oven to 400 degrees instead of her recommended 350. I also added a bit of oregano to my breadcrumb mixture to add an Italian flare. The results were fantastically crispy tofu with an extremely tasty breading.
Preheat the oven to 400 degrees. Cut the tofu into 1/4″ thick slices. In a shallow bowl, combine the breadcrumbs, nutritional yeast, onion powder, garlic powder, oregano and salt, mix well.
Line a baking sheet with aluminum foil and brush with olive oil. *See note. Take one tofu slice and brush the sides and edges with olive oil, place in the breadcrumbs and coat well. Then place onto the baking sheet. Repeat until all the slices are coated.
Bake tofu slices for about 20 – 30 minutes until light golden brown and crispy, turning them over halfway through. Serve with your dipping sauce of choice – ketchup, bbq sauce, or ranch dressing.
You can also place your breaded tofu pieces on a cooling rack and skip flipping your tofu all together.