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.

 

 

 

Spicy Lentil and Barley Soup

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



Ingredients:

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



Directions:

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.

 

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.


Ingredients:
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!