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.

Ingredients:

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

Directions:

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.

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.

 

Ingredients:

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

Directions:

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.
  

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!

 

 

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!

Ingredients:

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

 

Dressing:

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.

 

                                              

 

 

 

 

Cabbage with Tomato, Bulgur, and Chickpeas

 

I mentioned to my mom the other day that I was craving cabbage (odd, i know) and she sent me a link to this recipe by Martha Shulman. It was perfect, actually, because I had picked up some bulgur the other day and had yet to find a use for it. I added roasted brussel sprouts and subbed 1 tsp oregano for the fresh dill because I have a strong aversion to anything with dill in it. End result? Very hearty but a bit bland. I ended up adding some spice in the form of sriracha...but I do tend to add sriracha to everything. Definitely satisfied my odd cabbage craving though!

 

 

 Ingredients:

 

1/4 cup extra virgin olive oil

1 onion, finely chopped
Salt to taste
1 tablespoon sweet paprika
1 medium head green or red cabbage, finely shredded
1 14-ounce can chopped tomatoes with juice
2 teaspoons sugar
2 teaspoons red wine vinegar, cider vinegar or sherry vinegar
1/4 cup chopped fresh dill       
2 cups water
1 cup coarse bulgur
1 15-ounce can chickpeas, drained and rinsed

Directions:
      
1. Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.
2. Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.
3. Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.