This is a great weekday meal that is incredibly satisfying. Plus, enough leftovers for lunch the next day!
1 cup cooked quinoa
1 can chickpeas (or one cup soaked and cooked)
4 green onions, chopped
4 cloves garlic chopped
1/2 cup baby tomatoes, halved (optional if avoiding nightshades)
1/3 cup fresh cilantro, chopped
1/2 cup diced cucumber
1/4 cup olive oil
1 avocado diced
1/4 cup feta crumbled, optional
3 hard boiled eggs, optional
1-2 lemons juiced (to taste)
salt & pepper to taste
Throw all ingredients in a bowl and enjoy! It’s that easy (and super delicious)!
Okay folks, this one was a hit! I’ve made BBQ Tofu before but this ones takes the cake (or the tempeh tehehe!)! Not only was it sooo tasty BUT it was made from scratch! That’s right people, no store bought bbq sauce for me! And it shouldn’t be for you either – homemade bbq sauce is apparently SO easy! Who would’ve thought it?!
1 pack tempeh
2 tablespoons olive oil
1 small yellow onion, minced
1 garlic clove, minced
1 1/2 teaspoons peeled and minced fresh ginger
1 (14 ounce) can crushed tomatoes
1/4 cup unsulphured molasses
1 tablespoon Dijon mustard
3 tablespoons tamari or 3 tablespoons other soy sauce
1 tablespoon rice vinegar (I used regular b/c didn’t have rice)
1/8 teaspoon cayenne
1. Place the tempeh in a medium-sized saucepan with water to cover, bring to a simmer, and cook for 10 minutes. Drain the tempeh and pat dry. Set aside.
2. Heat the oil in a large skillet or wok over medium heat. Add the tempeh and cook, turning, until browned on both sides, about 5 minutes total. Remove with a slotted spoon and set aside.
3. Add the onion, garlic and ginger to the skillet, cover and cook, stirring a few times, until softened, about 5 minutes.
4. Stir in the tomatoes, molasses, mustard, tamari, vinegar and cayenne and bring to a boil.
5. Reduce the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavours, about 15 minutes.
6. Return the tempeh to the sauce and cook for 10 minutes longer, then serve.
Courtesy of Food.com
So there is so much conflicting information on soy products. Most of them are not so positive. This is what I think, anything processed is (mostly) bad. Hence, any processed soy is (mostly) bad.
Fermented and sprouted is better than not. When I do eat soy, we try to have it sprouted (most of the tofu I buy is sprouted) and fermented (fermented tofu is called tempeh).
So tempeh seems to be a better “regular soy”. The problem is though that tempeh has such a strong taste! And not incredibly pleasant if you ask me 😛
BUT, no need to fear happygut warriors, I have discovered a secret! You basically need to eat tempeh with a super awesome flavourful sauce.
This sauce makes the cut times a billion! So tasty!
Here she is!
4 T red miso paste
1/2 cup water
1/2 cup tahini
*1 t herbes de Provence (you can also make your own – see below)
1 green chilli
2 cloves garlic
2 tbsp lemon or apple cider vinegar
1. Crush green chilli and garlic gloves together
2. Whisk all ingredients together, adding water a little bit at a time if you feel like it’s too thick.
You can add the sauce you your grilled or baked tempeh! I like to whatever veggies I have handy (carrots, beets, leeks, chard) and bake it with the tempeh for about 20 minutes and then add the sauce on top (I even add avos sometimes!). DE-LIC-IOUS!!
Adapted from Care2
Herbes de Provence recipe
2 teaspoons dried thyme
2 teaspoons dried savory
1 teaspoon dried marjoram
1 teaspoon dried lavender
½ teaspoon dried rosemary
½ teaspoon fennel seeds
1 crushed bay leaf
Although my previous falafel recipe was pretty fabulous this one MAY just take the cake. I have made these once, Irfan and I gobbled them up in no time so then I made another batch the second time, 3x the recipe and had enough for many freezer friendly meals!
Do make sure to make the sauce – SO easy and delicious!
1 cup dried chickpeas, washed and soaked overnight
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 tbsp ground chia combined with 3 tbsp water
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup (gluten-free) dry bread crumbs
1. Rinse soaked chickpeas and place in pressure cooker with 3 cups water. Bring to boil and then cook on medium for 15-20 minutes (double the time if don’t have a pressure cooker), or until chickpeas are soft.
2. In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
3. In a small bowl combine flax-water mixture (this is our “egg” or binding agent), cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Using 1/3 measuring cup, form balls and then flatten into patties.
4. Place on oiled baking sheet and bake at 350 degrees for 40 minutes, flipping over at 20 min interval. Alternately, you can also pan fry them. I use grapeseed oil and fry on large skilled over medium-high heat until the falafels are brown on both sides.
1 clove garlic, crushed
1/2 of a juicy lemon
1/4 cup tahina
1/4 teaspoon salt or to taste
1-2 tablespoon of room temp water
2 tbsp (goat) yogurt (optional)
Whisk together, adding more water if needed until it is a drizzling consistency. Drizzle over falafel or use in falafel sandwiches.
Another saag recipe! This one is a definite competitor to my previous one
I am doing this thing where I’m comparing my take on Indo-Pak dishes (namely the Punjabi style I learn from my Mom) to recipes I find on the web. Some are hits and some are misses, but worry not, I only share the hits 🙂
1 14-ounce package water-packed firm tofu, drained
2 tbsp grapeseed oil, divided
1 teaspoon salt, divided
1 onion sliced or chopped
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 teaspoon mustard seeds
1 pound baby spinach
1 cup (dairy free) yogurt of your choice – I am digging goat these days
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1 teaspoon chilli flakes (optional)
freshly squeezed lemon juice, to taste
1. Cut tofu into thirds lengthwise and eighths crosswise. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and sprinkle with 1/2 teaspoon salt. Cook, stirring gently every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes. Transfer to a plate.
2. Add the remaining 2 teaspoons oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4 to 6 minutes. Add spinach in batches small enough to fit in the pan and cook, stirring frequently, until all the spinach has been added and has wilted, 4 to 6 minutes more.
3. Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/2 teaspoon salt in a small bowl. Add to the pan along with the tofu and cook until heated through, about 2 minutes.
4. Add lemon juice and adjust spices to taste.
Adapted from eatingwell.com
I love refried beans! I have a number of recipes for it but this ones definitely takes the can (haha, get it, like canned beans?!) 🙂
I made these with my pressure cooker but I realized afterward that I could have totally done it with the slow cooker.
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top)
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons braggs
1 1/2 teaspoons fresh ground black pepper
1/2 teaspoon ground cumin, optional
9 cups water
1/4 teaspoon of paprika
1 tbsp olive oil
freshly squeezed lemon, to taste
Slow Cooker Directions
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
1. Soak beans overnight
2. Add beans, water and all ingredients except for olive oil and lemon juice into pot or pressure cooker and bring to a boil. Lower heat to low-medium and cook for 1-2 hours or 20-25 minutes (if using pressure cooker), or until beans are soft
3. Drain beans but reserve liquid
4. Add lemon juice and olive oil and mash until chunky creamy consistency. Add reserved bean liquid as required.
I had enough left over to freeze that I will use to make some burritos 🙂
I made these with a side of spanish rice which turned out OK. I’m going to continue to search for a better spanish rice recipe but will post the current one I have soon.
Adapted from allrecipes.com
Alright, this was another hit! I love making stews complete with my grain and protein. I wish I had made more with some to freeze This one has a lot of ingredients, but fear not! It will be totally worth it 🙂
1/2 cup quinoa
3/4 cup uncooked small red lentils (masoor dhal)
Optional: 1 Tbsp olive oil
2 large carrots
2 stalks celery
1 small squash (OR 1 med. zucchini OR 1 head cauliflower)
1 bay leaf
2 inch piece cinnamon stick
2 tsp chopped ginger
1/2 jalapeno pepper, seeded
6 cups water or unsalted soup stock
1/2 tsp gr cumin
1/2 tsp gr fennel seed
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp gr coriander
1/2 tsp dried thyme leaf or 1 sprig fresh
1 tsp dried basil or 1 Tbsp minced fresh
1/4 tsp dried rosemary leaves or 1 sprig fresh
1/2 tsp salt or to taste and fresh ground black pepper
4 Tbsp minced fresh herbs: parsley, cilantro or basil
2 cups chopped fresh greens: kale, chard, or spinach
More Heat: Add 1/4 tsp cayenne powder
1. Heat oil in large sauce pan on medium
2. In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay leaf, cinnamon stick, ginger slices, jalapeno
3. Saute the veggies except for greens 10 minutes. Add cumin, coriander, turmeric, fennel and paprika and stir until heated and veggies are coated
4. Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 minutes. Add the optional greens. Cover and cook 5 more minutes or until greens are wilted.
5. Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve
Crockpot/Slow cooker Directions
1. Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander
2. Chop carrots, celery and squash
3. Combine olive oil, quinoa, lentils, herbs & spices, fresh ginger and jalapeno in the crockpot
4. Add the vegetables, except for the optional greens, and cover with the 6 cups water
5. Cover and cook on low for 6 hours or more if needed
6. 20 minutes before serving, turn the heat up to high and stir in optional greens
7. Just before serving, add the minced fresh parsley, basil or cilantro, salt & pepper, and serve, removing bay leaves, and cinnamon stick, as you come across them
Courtesy of SavvyVegetarian