Friday, May 3, 2013

Lentil, Tomato & Arugula Salad

This salad makes a great summer lunch paired with crusty French bread. I made the dish with Ellie Krieger's Herbed Lentils in mind, but made a few substitutions based on what we had in the house.

(serves 4)

1 cup green lentils
2 cups of water
2 tbps olive oil
1 diced shallot
1 tsp dried basil
3 cups of arugula
6 small vine tomatoes, chopped (or cherry tomatoes, halved)
1/4 cup chopped parsley
juice of 1 lemon
salt & pepper to taste

Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.

Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and  dried basil and cook until they are softened, around 2 minutes. Add the arugula and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, and parsley to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper to taste, and serve.

Wednesday, April 10, 2013

Quinoa Salad with Chickpeas and Arugula

This salad, based on a recipe from one of Curtis Stone's cookbooks,  is very easy once you get through with the vegetable prep work.


2 cups arugula
1 cup of quinoa
2 cups of  low sodium vegetable broth
1 English cucumber, diced
2 tomatoes, diced
1 15 oz. can of chickpeas, drained and rinsed
1 red pepper, diced


Add quinoa and vegetable broth to a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes, until quinoa is cooked and the liquid has disappeared. Allow quinoa to cool.

Mix chopped vegetables, chickpeas, quinoa, and arugula together. Top with a pre-made dressing, or a bit of olive oil and balsamic vinegar.

This salad would also be good topped with some savory baked tofu for dinner.

Thursday, April 4, 2013

South Beach Diet's Broccoli Stir Fry with Tofu & Cherry Tomatoes

This recipe, from the South Beach Diet cookbook by Arthur Agaston, is very easy to make - just make sure to prep all of the ingredients before you start. I would recommend doubling the sauce for anyone who wants a bit extra to go with their rice.


1/3 cup vegetable broth

1 tablespoon light soy sauce

1 tablespoon dry sherry

2 tablespoons cornstarch

1 tablespoon canola oil

1 large bunch broccoli, cut into small florets

4 cloves garlic, minced

1 tablespoon finely chopped fresh ginger

4 ounces mushrooms, sliced

1 cup cherry or yellow pear tomatoes, halved

8 ounces firm tofu, drained and cut into 1/4″ cubes


In a cup, whisk together the broth, soy sauce, sherry, and cornstarch. Set aside.

Heat the oil in a large nonstick skillet over medium-high heat. Add the broccoli, garlic, and ginger and cook, stirring constantly, for 3 minutes, or until tender and lightly browned. Add mushrooms and cook for 3-4 minutes.

Add the tomatoes and tofu and cook, stirring frequently, for 2 minutes, or until the tomatoes begin to collapse.

Stir the cornstarch mixture and add to the skillet. Cook, stirring, for 2 minutes, or until the mixture boils and thickens.

Serve over white or brown rice.

Wednesday, February 13, 2013

Aloo Gobi

I was in the mood for Indian the other day and whipped up this dish. While the ingredient list is a bit longer than I usually like to see, a good portion of it consists of spices that I always have on hand.

From the Forks Over Knives cookbook.

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves
  • 1 jalapeno pepper, chooped
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cumin seeds
  • 2 bay leaves
  • 1 small head cauliflower, cut into small florets
  • 2 russet poatoes, peeled and cut into 1/2-inch cubes
  • 2 medium tomatoes, diced
  • Kosher salt
  • 2 tablespoons freshly minced cilantro for garnish
  • 1 cup of green peas
    Heat oil in dutch oven over medium heat. Add onions and fry until translucent, adding water if needed. Add garlic, jalapeno, and ginger. Cook additional 3 minutes.  
    Add  remaining spices, cauliflower, potatoes, and tomatoes.  Cook covered until potatoes are tender, around 15 minutes. Add peas and cook for 5 more minutes.
    Remove bay leaves and garnish with cilantro.

    Thursday, February 7, 2013

    Spicy Lentil and Barley Soup

    A simple recipe for a delicious and hearty soup. Perfect for lunch on a cold winter day.


    2 tbps olive oil
    1 onion, chopped
    4 garlic cloves, minced
    1 tsp tumeric
    1 tsp red pepper flakes
    1 tsp harissa spice
    1 28 oz can chopped tomatoes
    4 plum tomatoes, chopped
    1 cup of red lentils
    1/2 cup of barley
    2 1/2 cups vegetable broth
    5 cups of water
    optional toppings: Chopped tomatoes, parsley or cilantro


    Warm olive oil in heavy bottomed soup pan. Add onion and fry until translucent, about 8 minutes. Add garlic and spices and cook for one minute. Add remaining ingredients. Bring to a boil and then simmer for 45 minutes.


    Monday, February 4, 2013

    Mini Polenta Pizzas

    I adapted this recipe from one I found in the Forks Over Knives Cookbook. I made it super simple by picking up some pre-made polenta and pizza sauce from Trader Joes. While the end product tastes nothing like a "pizza", these were still yummy & fun.

    Pre-made polenta, refrigerated and sliced into 1 inch thick rounds (or make your own with cornmeal & water)
    2 tomatoes, sliced
    Store bought pizza sauce
    1/3 cup nutritional yeast
    Red pepper flakes, to taste.
    Basil, shredded

    Preheat oven to 425. Place polenta slices on a non- stick baking sheet. I used a silpat mat for easy clean-up. Layer with pizza sauce, tomato slices, and nutritional yeast. Bake for 15 minutes. Top with basil and enjoy warm!



    Wednesday, January 30, 2013

    Quinoa, Kale, and Broccoli Salad

    I threw this recipe together based on what was in my fridge. Although it was a good salad warm, it was even better cold the next day!

    1/2 red onion, chopped finely
    3 cloves garlic, minced
    2 cups of kale, washed and shredded
    1 cup of quinoa
    2 cups of water
    2 heads of broccoli, chopped into small florets
    1 carrot, shredded
    1/4 cup of toasted pine nuts
    4 tablespoons of red wine vinegar
    1 tablespoon of whole grain mustard
    Heat 2 tbsp of olive oil in large frying pan. Add onion and garlic and fry until translucent, around 8 minutes. Add quinoa, kale, and water. Bring to a boil, lower heat, and then simmer until the liquid is gone, around 15 minutes. Meanwhile, steam broccoli for 5 minutes, until bright green and slightly tender. Mix vinegar and mustard in a small bowl to make dressing.
    When the quinoa and kale mixture is ready, add broccoli and carrots. Mix in dressing to taste. Top with pine nuts.