Chickpea & Lentil Salad with Sumac

Thoughts & Inspiration

I obviously cook with lots of lentils and various legumes.  Lentils are a good source of protein for a vegetarian and they are hearty/healthy.  They have great texture (depending on how long you cook them) and can be dressed with pretty much any flavor that you like!  This is a quick and simple salad that you can do lots with.  Use it as a base and add in your favorite ingredient, or simply enjoy this as is!

Time: 20 minutes

Lentil and Chickpea Salad Ingredients

1 cup green lentils, cooked (+ 2 garlic cloves)

1 15 oz. can chickpeas, drained and washed

6-7 radishes, sliced thin and chopped

1/4 cup fresh dill, chopped

1/4 cup fresh mint, chopped

Lemon Dressing

1 lemon, juiced

2 Tbsp extra virgin olive oil

1 tsp Dijon mustard

1 tsp Champagne vinegar

1 clove garlic, minced fine

*1 tsp Sumac berries

Salt and fresh pepper to taste

For the dressing:  In a medium bowl, whisk together all ingredients until well combined. 

Cook lentils according to package but add in my twist for some extra flavor: while cooking add 2 slightly mashed garlic cloves to the water (this adds a hint of flavor to the lentils).  Once lentils are cooked, allow to cool.

Mix lentils, chickpeas, radishes and herbs with dressing.  Toss to combine.

Optional: This tastes great with some feta and cherry tomatoes mixed in!

*Sumac is a spice that has a tangy lemony flavor.  If you can't find this you can make a substitute... 1/4 tsp fresh ground black pepper + 1/4 tsp lemon zest + 1/4 tsp paprika

Asian Vegetable Salad

Thoughts & Inspiration
I made this salad on a weeknight and it's absolutely hearty enough to be a meal.  It has an Asian peanut soy dressing that has great flavor with lots of fresh vegetables.  I've been on an Asian flavors kick lately so this was very satisfying!  A little ginger and garlic with peanut butter... I mean who wouldn't love that!?

Time: 20 minutes     
Serves: 4

Salad Ingredients
4-5 oz baby spinach
2-3 oz Romaine
1/4 cup grated Daikon radish
3/4 cup broccoli, florets
*1/3 cup broccoli stem, thinly sliced (preferably with a mandolin)
3/4 cup asparagus, chopped into 2 inch tips
1 tsp olive oil
6-8 oz shitake mushrooms, sliced
1 zucchini, ribboned (using a mandolin, slice zucchini lengthwise to create ribbons)
2 cups of water
1 cup of ice + 1/2 cup water

Dressing
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp peanut butter
1 Tbsp honey
1 tsp lime juice
1 tsp sambal oelek
1 garlic clove, grated (or very finely minced)
1 tsp ginger, grated
1 tsp black sesame seeds
1 tsp white sesame seeds

Optional: Chopped peanuts or Cilantro leaves

For the dressing:  In a medium bowl, whisk together all ingredients until well combined. 

Boil 2 cups of water in a sauce pan.  Quickly blanch asparagus tips, broccoli florets and broccoli stems for just one minute.  Drain immediately and place into ice/water for a few minutes to stop cooking.  Drain from ice water and place into large salad bowl.

In a saute pan heat olive oil and add sliced shitake mushrooms.  Saute for 4-5 minutes on medium heat until cooked through.  Remove from heat and add into salad bowl.

Add the remaining ingredients to the salad bowl along with the dressing and toss to coat.

*Note: Cut the broccoli threads off of its thick stem.  Using a mandoline, slice the stem into thin rounds.  See picture below.

Drunken Chipotle Mushrooms and Spinach

Thoughts and Inspiration

This was an old recipe on mine that I dug up and re-tested and sort of re-invented.  If you decide to use Marsala wine the dish will have a slight bit of sweetness to it... If you decide to use red wine the dish will have a more bold flavor.  I generally tend to use Marsala when making this, but as always... make it your own!  I feel that the sweetness from the Marsala wine compliments the red cabbage really well too!

Time: 20-25 minutes

Serves 3

Ingredients
Garlic infused oil**

Basil infused oil**

1/4  red onion, thinly sliced

4 ounces (1/2 package) white button mushrooms, sliced

4 ounces (1/2 package) cremini mushrooms, sliced 

8 oz (1 package) shitake mushrooms, sliced 
4 cloves garlic, minced

1 chipotle pepper (in adobo sauce), chopped

1 Tbsp adobo sauce (from the chipotle peppers)
1/2 cup marsala wine or dry red wine

15 oz (1 bag) baby spinach, washed

1/4 cup red cabbage, shredded
1/4 cup tomatoes, chopped
Salt to taste

In a sauce pan heat 1 Tbsp each of the oils on medium heat.  Add the onion slices and let sweat for about 4 minutes.  Add in all mushrooms, along with garlic and saute for 5-6 minutes.  Stir in the chipotle peppers, adobo sauce and wine.  Place lid on pan and let simmer for about 5 additional minutes.  Once the liquid has reduced, add in entire bag of baby spinach and red cabbage.  Stir until baby spinach has wilted.  Season with salt according to taste.  Serve on top of your favorite grain of choice!  (I made a mix - 1/2 cup of farro and 1/2 cup of Trader Joe's Brown Rice Medley)

**Note:  If you do not have garlic or basil infused oil, use regular olive oil (will taste just as amazing).  I purchased the garlic infused oil from Trader Joes.  The basil infused oil I made myself.  Simply take 1/2 cup of olive oil and add 2 Tbsp of dried basil to the oil.  Allow oil to sit for about 1 hour before use.  The infused oil stays good for use for an extended period of time.

Spicy Red Curry Potatoes

Thoughts and Inspiration

Sunday night is vegetable tofu Pho night for us in the wintery months (my semi-homemade version which will be featured soon).  I noticed that I had a potato that was starting to look old (I had originally got it to make a potato/leek soup which never happened!) so I asked my hubby what kind of flavor I should cook the potatoes into... of course since we were having an Asian inspired noodle soup, he suggested Asian.  ...So I put my thinking cap on for a quick idea which wouldn't require necessarily making a sauce from scratch.

These potatoes are a tasty bite for your tongues!  They are spicy and full of robust flavor!*

Cook Time: 20-25 minutes

Ingredients
2 tsps olive oil

*/**1 large Russet potato, peeled and cubed (about 1.5-2 cups)

1 Tbsp red curry paste + 2 Tbsp water

1 tsp black sesame seeds

1 tsp white sesame seeds

1/2 lime, juiced

2 Tbsp green onions, finely chopped

2 Tbsp basil, chiffonade

In a sauce pan heat olive oil on medium heat.  Add the potatoes, give them a quick stir and cook for 4-5 minutes with lid.  Mix red curry paste with water and pour over potatoes.  Stir well and place lid back onto pan and cook for an additional 10-15 minutes.  Test a potato to see if it is cooked all the way through (if not, adjust time and cook an additional few minutes).  Sprinkle sesame seeds onto potatoes and toss to coat.  When ready to serve, add fresh lime juice and garnished with green onions and basil.


*You can do this exact recipe and sub-out the potatoes for butternut squash!
**Note: Place potatoes in water with a tiny pinch of salt until ready to use to help prevent browning.

Peeled and cubed potatoes

This brand is amazing!!!

Oh So Carrot Soup

Thoughts & Inspiration

With this cold weather, I can't help but just want soup all day long.  This soup is a bowl of sweet/savory comfort - the sweetness from the carrot is perfectly complimented by the tomato and the mild garlic addition.  Enjoy!

Cook Time: 30 minutes   
Total Time: 45 minutes
Serves 4 

Ingredients 

*3 cups baby carrots, sliced in half lengthwise

1 large Roma tomato
3 garlic cloves, halved

4 cups water

2 tsp Herbs de Provence OR 2 tsp Sage (depending on the flavor you want)

Salt

Pepper

Optional: 1/4 cup light cream (to make the soup extra rich and creamy)

Garnish
1/4 cup freshly grated Parmesan cheese
Garlic/Herb croutons
A few snips of chives
1 tsp extra virgin olive oil (per bowl) 

In a deep soup pot toss in all ingredients except the herbs, salt, pepper and optional ingredient.  Bring to a boil and then reduce heat to a simmer.  Place a lid on pot and simmer vegetables for 25-30 minutes.  After about 25 minutes test a baby carrot to see if your soup is ready – you should be able to slice right through the carrot without any effort.  If so, remove soup from heat and if the carrot isn’t quite ready, simmer for an additional 5 minutes.  Allow soup to cool for 10-15 minutes.  Transfer to a blender and puree the vegetables.  I used my Vitamix and blended the soup for 5 minutes to create a really rich smooth texture.  Pour soup back into pot and stir in your choice of herb, salt and pepper to taste (Optional: You may add cream at this step if desired).  Serve in a bowl with your choice of garnishes. 

*Note: I used baby carrots in this recipe since they are already peeled to save myself time.

Garlicky Braised Kale

Thoughts and Inspiration

This is a great vegetable dish that can be had as a side to a main meal.  You can also use it to make stuffed mushrooms or zucchini boats (just mix in your favorite cheese and stuff your veggie).  Or perhaps just throw it on top of some quinoa, brown rice, farro or bulgur!

Ingredients
2 Tbsp olive oil
1 bunch Lacinato kale (Tuscan kale), cleaned and chopped - about 10 oz.
5-6 cloves garlic, sliced thin
1/2 cup water
Sprinkle crushed red pepper
Salt and pepper to taste

In a large skillet heat olive oil on medium-low heat.  Add the garlic and saute for a minute or two, just until fragrant, making sure it doesn't brown.  Add kale, stir and place a lid on for 2-3 minutes to allow kale to slightly wilt.  Next, add the water, season with salt, pepper and crushed red pepper and cook over medium heat for about 6-7 minutes (with lid on).  Remove lid and cook 2-3 minutes longer to help liquid evaporate.  Transfer to bowl and serve.

Deconstructed Falafel Salad

Thoughts and Inspiration: 

This was a really fun plate to put together!  It looks complicated, but really is quite easy as you'll see!  I wanted to create something fun for the eyes with lots of bright notes that was also delicious for the taste buds.  I set this platter out as an appetizer for a dinner party we had back over the 2014 holidays.  As always, be creative and have fun with it!  You can get as homemade, or not!, as you want with it.  I used pre-made falafel balls to save myself time.

Ingredients

1 package frozen falafel balls

1, 8 oz. package of Halloumi, diced into 1/2-3/4 inch cubes

1 tsp olive oil

1/4 lemon, juiced

1 Tbsp fresh parsley, chopped

1 bunch frisee (or arugula) ~7 oz.

4-5 radishes, sliced thin (use a mandolin if you have one)

1 cup water

1 tsp salt

1/2 pomegranate seeds

Balsamic Glaze drizzle 

Dressing - combine together with a whisk

1 lemon, juiced

3 Tbsp extra virgin olive oil

Salt and pepper

Tahini Sauce  

1 Tbsp tahini 

1 Tbsp Greek yogurt 

1/2 Tbsp fresh lemon juice

Pinch of salt 

Place sliced radishes in water with 1 tsp salt for a minimum of 15 minutes.  When ready to use, drain from water.  (Adding them to salted water helps smooth out the pungent bite you typically get from radishes.)

Heat skillet and lightly crisp Halloumi on medium heat in olive oil (make sure there is enough space to have all the Halloumi in a single layer on the skillet so that the pieces don't melt into each other).  Turn cubes a couple times to get browning on all sides.  After about 4-5 minutes remove from heat and toss in fresh parsley and lemon juice.  

Assembly - I used a large slate board:
Cook falafel balls according to package.  Allow to cool and then cut each into quarters.  Toss the frisee with the dressing and arrange as the base on your plate.  Randomly arrange the falafel balls, Halloumi and radishes on top of the frisee.  Drizzle with balsamic glaze and top with pomegranate seeds!  You can dollop the tahini sauce onto the plate or place on the side in a bowl like I did so that people can take as they want.  (I used watermelon radish slices on the slate board for extra presentation.) 

Other suggestions that can be added/substituted on this plate:
Feta (instead of Halloumi)
Add hazelnuts for crunch
Grilled zucchini chunks
Tabbouleh salad (instead of frisee)

Some of the items I used:

These are great if you're in a bind!

  

Portabello Asada and Black Beans

Thoughts and Inspiration

So here is my interpretation of a vegetarian carne asada dish.  Portabello mushrooms are hearty and meaty!  This is a fun meal that you can do so much with.  Use my basic recipe and create your own dish.  You can throw the mushrooms into a wrap - burrito or taco style.  You can use the leftover black beans and make a great hooked-up plate of nachos... or create a breakfast dish - add into a frittata or serve it up with a fried egg!

Ingredients

½ red onion, thick slices

4 Large Portabello Mushroom Caps, cleaned

1 Frontera Carne Asada Marinade pouch

½ cup Marsala wine

¼ cup scallions, sliced

Ingredients for black beans

1 Tbsp olive oil

½ medium red onion, diced

4 garlic cloves, minced

½ cup soy chorizo crumbles

1 15 oz. can black beans, drained

1/3 cup water

¼ tsp cumin

¼ tsp paprika

*¼ tsp McCormick chipotle and roasted garlic seasoning

¼ cup scallions, sliced

¼ cup cilantro, chopped

Portabellos and Onions:

Place mushrooms into a glass bowl or plastic ziplock bag with 3/4 of the marinade.  Refrigerate for a minimum of 30 minutes.

Heat a cast iron skillet.  Add onion slices with a tsp of marinade and cook for 4-5 minutes or until nicely browned.  Sprinkle with a pinch of salt and place into a bowl until ready for plating.

Next, place mushrooms onto skillet starting with gill side down (2 at a time depending on the size of your cast iron).

Cook mushrooms, turning multiple times to ensure even cooking, until fully cooked through (approximately 13-18 minutes depending on thickness).  As the liquid sizzles away and absorbs into the mushrooms, continue to add a couple Tbsps of the marinade to make sure the mushrooms stay juicy.

When the mushrooms are 2-3 minutes from being fully done, add Marsala to finish cooking (remember if cooking in 2 separate batches, only use 1/4 cup of Marsala).

Remove mushrooms from skillet and place onto a cutting board.  Allow to cool 3-4 minutes (so the juices absorb).  **Slice on a diagonal as shown in the picture.  Garnish with scallions.

Black Beans:

Heat a skillet and saute onions in olive oil for 3-4 minutes on medium-low heat.

Add garlic and chorizo and saute together for another 3-4 minutes.

Add all the other ingredients to the mixture and stir.

Place lid onto skillet and simmer on medium-low heat for 10 minutes.

***Serve with brown rice, quinoa or farro.

*If you don't have this seasoning, sub it with any other Mexican chili powder.

**Using a sharp knife, hold mushroom and about 7-8 slices on a diagonal.  Fan out slightly as you plate.

***When plating, place mushroom slices onto one side of plate and sprinkle with few scallion slices on top.  Plate 2-3 Tbsp of beans aside your choice of grain and finally add with a few onion slices.