Chickpeas in Sauce
This is a very simple Indian recipe that takes very little effort and the results are quite tasty. I would make this again and add some spinach or swiss chard stirred into it toward the end of the cooking and then you would have a complete meal. I served it with basmati rice, and it would also be good with naan.
This recipe is from the cookbook At Home with Madhur Jaffrey.
3 tbsp olive or canola oil
3/4 tsp whole cumin seeds
1 cup finely chopped onions
1 tsp finely grated peeled fresh ginger
3/4 tsp ground coriander
1/4 - 1/2 tsp cayenne pepper
1/4 tsp ground turmeric
1 cup finely chopped tomatoes
1 tsp salt
2 1/2 cups cooked, drained chickpeas
2 cups torn spinach leaves
1/2 tsp garam masala
1 tsp lemon juice
1. Pour the oil into a frying pan and set over medium heat. When hot, put in the cumin seeds. After 10 seconds, put in the onions. Stir and fry until the onions turn brown at the edges. Add the ginger and stir once. Add the coriander, cayenne, and turmeric and stir once. Put in the tomatoes and stir for a minute. Now add 1 cup water and the salt. Bring to a boil. Cover and turn heat to low, and simmer 10 minutes. Add the chickpeas. Bring to a boil. Cover, turn heat to low, and cook 15 minutes. Add the garam masala, spinach and lemon juice. Stir and cook, uncovered, on low heat, another 5 minutes.
Found: Treehugger.com
Friday, February 25, 2011
Thursday, February 17, 2011
Meatless Monday Recipe: Portobello-Swiss Chard Sandwiches
Portobello–Swiss Chard Sandwiches
Vegan; 30 minutes; Serves 4
Pete Solomita of Brooklyn , NY , teaches public and private cooking classes. He developed this recipe to showcase how tasty veg food can be. Swiss chard is a good source of vitamins and minerals, including iron and calcium, and is delicious in this sandwich.
Ingredient List
4 large portobello mushroom caps, stemmed (1 lb.)
4 Tbs. plus 1 tsp. olive oil
2 cloves garlic, minced (about 2 tsp.)
1 large bunch Swiss chard, coarsely chopped (4 cups)
1 small Vidalia onion, thinly sliced (about 3/4 cup)
1 Tbs. balsamic vinegar
1 medium-size yellow tomato, thinly sliced (1 cup)
4 crusty French sandwich rolls, split
Directions
1. Preheat oven to 400F. Place mushrooms, stem side up, on baking sheet lined with parchment paper. Brush with 1 Tbs. oil, and sprinkle with salt and pepper. Bake 20 to 25 minutes, or until tender. Cool to room temperature, then cut into 1/4-inch-thick slices.
2. Meanwhile, heat 1 tsp. oil in large skillet over medium-high heat. Add garlic, and cook 30 seconds. Add chard and 2 Tbs. water, and cook 5 to 7 minutes, or until leaves begin to wilt, turning frequently with tongs. Cover; remove from heat.
3. Whisk remaining 3 Tbs. oil with balsamic vinegar in small bowl. Season to taste with salt and pepper.
4. Divide mushroom slices and chard among bottoms of rolls. Top with onion and tomato slices, and drizzle each with 1 Tbs. oil-vinegar mixture. Cover with roll tops, and serve.
Nutritional Information
Per SERVING: Calories: 353, Protein: 8g, Total fat: 19g, Saturated fat: 2g, Carbs: 38g, Cholesterol: mg, Sodium: 525mg, Fiber: 5g, Sugars: 6g
Found: Vegetarian Times: July 2006
Vegan; 30 minutes; Serves 4
Pete Solomita of Brooklyn , NY , teaches public and private cooking classes. He developed this recipe to showcase how tasty veg food can be. Swiss chard is a good source of vitamins and minerals, including iron and calcium, and is delicious in this sandwich.
Ingredient List
4 large portobello mushroom caps, stemmed (1 lb.)
4 Tbs. plus 1 tsp. olive oil
2 cloves garlic, minced (about 2 tsp.)
1 large bunch Swiss chard, coarsely chopped (4 cups)
1 small Vidalia onion, thinly sliced (about 3/4 cup)
1 Tbs. balsamic vinegar
1 medium-size yellow tomato, thinly sliced (1 cup)
4 crusty French sandwich rolls, split
Directions
1. Preheat oven to 400F. Place mushrooms, stem side up, on baking sheet lined with parchment paper. Brush with 1 Tbs. oil, and sprinkle with salt and pepper. Bake 20 to 25 minutes, or until tender. Cool to room temperature, then cut into 1/4-inch-thick slices.
2. Meanwhile, heat 1 tsp. oil in large skillet over medium-high heat. Add garlic, and cook 30 seconds. Add chard and 2 Tbs. water, and cook 5 to 7 minutes, or until leaves begin to wilt, turning frequently with tongs. Cover; remove from heat.
3. Whisk remaining 3 Tbs. oil with balsamic vinegar in small bowl. Season to taste with salt and pepper.
4. Divide mushroom slices and chard among bottoms of rolls. Top with onion and tomato slices, and drizzle each with 1 Tbs. oil-vinegar mixture. Cover with roll tops, and serve.
Nutritional Information
Per SERVING: Calories: 353, Protein: 8g, Total fat: 19g, Saturated fat: 2g, Carbs: 38g, Cholesterol: mg, Sodium: 525mg, Fiber: 5g, Sugars: 6g
Found: Vegetarian Times: July 2006
Thursday, February 10, 2011
Meatless Monday Recipe-Veggie Parmesan
Veggie Parmesan
Makes about 12 one-cup servings; Vegan
This recipe is loaded with a variety of delicious vegetables, interesting textures, and strong flavors—perfect for a memorable meal like this.
In honor of Valentine's Day this Monday, this may just be that special dish one was looking for! Happy Valentine's Day from my family to yours!
1 12.3-ounce package firm silken tofu
1 cup bread crumbs or panko Japanese-style bread crumbs
3 cups fresh baby spinach
1 12-ounce can diced tomatoes, drained
1 8-ounce package sliced mushrooms
1 zucchini, sliced in circles
1 large eggplant, sliced in circles
1 26-ounce jar spaghetti sauce
1 cup nutritional yeast, divided
4 garlic cloves, minced
1/4 cup thinly sliced fresh basil
Preheat oven to 350 F.
1. In a bowl, mix tofu, garlic, and 1/2 cup nutritional yeast well, until smooth.
2. Layer as follows in a large casserole dish:
1/3 of the spaghetti sauce
all eggplant slices
1/2 of the tofu mixture (spread well)
all zucchini slices
1/3 of the spaghetti sauce
all sliced mushrooms
1/2 of the tofu mixture
all diced tomatoes
all spinach
1/3 of the spaghetti sauce
Spread remaining 1/2 cup nutritional yeast over top. Cover with bread crumbs and basil.
3. Bake for about 40 minutes, until sauce is bubbling and veggies are soft.
Serve with warm, soy-buttered bread!
Per 1-cup serving: calories: 192; fat: 4.3 g; saturated fat: 0.7 g; calories from fat: 19.5%; cholesterol: 0 mg; protein: 11.5 g; carbohydrates: 31.4 g; sugar: 10.1 g; fiber: 6.5 g; sodium: 426 mg; calcium: 76 mg; iron: 2.9 mg; vitamin C: 10.7 mg; beta-carotene: 704 mcg; vitamin E: 1.9 mg
Recipe from Isis Israel, at Saladmaster
Found: The Cancer Project and PCRM.com
Makes about 12 one-cup servings; Vegan
This recipe is loaded with a variety of delicious vegetables, interesting textures, and strong flavors—perfect for a memorable meal like this.
In honor of Valentine's Day this Monday, this may just be that special dish one was looking for! Happy Valentine's Day from my family to yours!
1 12.3-ounce package firm silken tofu
1 cup bread crumbs or panko Japanese-style bread crumbs
3 cups fresh baby spinach
1 12-ounce can diced tomatoes, drained
1 8-ounce package sliced mushrooms
1 zucchini, sliced in circles
1 large eggplant, sliced in circles
1 26-ounce jar spaghetti sauce
1 cup nutritional yeast, divided
4 garlic cloves, minced
1/4 cup thinly sliced fresh basil
Preheat oven to 350 F.
1. In a bowl, mix tofu, garlic, and 1/2 cup nutritional yeast well, until smooth.
2. Layer as follows in a large casserole dish:
1/3 of the spaghetti sauce
all eggplant slices
1/2 of the tofu mixture (spread well)
all zucchini slices
1/3 of the spaghetti sauce
all sliced mushrooms
1/2 of the tofu mixture
all diced tomatoes
all spinach
1/3 of the spaghetti sauce
Spread remaining 1/2 cup nutritional yeast over top. Cover with bread crumbs and basil.
3. Bake for about 40 minutes, until sauce is bubbling and veggies are soft.
Serve with warm, soy-buttered bread!
Per 1-cup serving: calories: 192; fat: 4.3 g; saturated fat: 0.7 g; calories from fat: 19.5%; cholesterol: 0 mg; protein: 11.5 g; carbohydrates: 31.4 g; sugar: 10.1 g; fiber: 6.5 g; sodium: 426 mg; calcium: 76 mg; iron: 2.9 mg; vitamin C: 10.7 mg; beta-carotene: 704 mcg; vitamin E: 1.9 mg
Recipe from Isis Israel, at Saladmaster
Found: The Cancer Project and PCRM.com
Friday, February 4, 2011
Meatless Monday Recipe-Vegetable Paella
Vegetable Paella
Vegan
3 1/2 cups vegetable broth, divided
1 large onion, chopped
2 garlic cloves, chopped
1 medium green or red bell pepper, seeded and chopped
1 1/2 cups dry brown rice
1 teaspoon saffron
1/4 teaspoon crushed red pepper
1 15-ounce can artichoke hearts, drained, or 1 8-ounce package frozen artichoke hearts
1 cup fresh or frozen green peas
1 15-ounce can kidney beans, drained
kosher or sea salt, to taste
freshly ground black pepper, to taste
Heat 1/2 cup broth in a heavy skillet over medium-high heat. Add onion, garlic, bell pepper, and rice and sauté for 5 minutes.
Add remaining 3 cups broth, saffron, and crushed red pepper. Bring to a boil, cover, and cook over low heat for 45 minutes. Add artichoke hearts, peas, and beans. Cover and cook for an additional 10 minutes, until rice is tender. Season with salt and black pepper.
Nutrition Information
Per serving (1/6 of recipe): 302 calories; 2 g fat; 0.4 g saturated fat; 5.4% calories from fat; 0 mg cholesterol; 11.4 g protein; 61.7 g carbohydrate; 6.1 g sugar; 14.3 g fiber; 945 mg sodium; 61 mg calcium; 2.6 mg iron; 23.3 mg vitamin C; 315 mcg beta-carotene; 0.3 mg vitamin E
Recipe from The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D. and Robyn Webb
Found: PCRM.org
Vegan
3 1/2 cups vegetable broth, divided
1 large onion, chopped
2 garlic cloves, chopped
1 medium green or red bell pepper, seeded and chopped
1 1/2 cups dry brown rice
1 teaspoon saffron
1/4 teaspoon crushed red pepper
1 15-ounce can artichoke hearts, drained, or 1 8-ounce package frozen artichoke hearts
1 cup fresh or frozen green peas
1 15-ounce can kidney beans, drained
kosher or sea salt, to taste
freshly ground black pepper, to taste
Heat 1/2 cup broth in a heavy skillet over medium-high heat. Add onion, garlic, bell pepper, and rice and sauté for 5 minutes.
Add remaining 3 cups broth, saffron, and crushed red pepper. Bring to a boil, cover, and cook over low heat for 45 minutes. Add artichoke hearts, peas, and beans. Cover and cook for an additional 10 minutes, until rice is tender. Season with salt and black pepper.
Nutrition Information
Per serving (1/6 of recipe): 302 calories; 2 g fat; 0.4 g saturated fat; 5.4% calories from fat; 0 mg cholesterol; 11.4 g protein; 61.7 g carbohydrate; 6.1 g sugar; 14.3 g fiber; 945 mg sodium; 61 mg calcium; 2.6 mg iron; 23.3 mg vitamin C; 315 mcg beta-carotene; 0.3 mg vitamin E
Recipe from The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D. and Robyn Webb
Found: PCRM.org
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