Category Archives: Lunch

Garbanzo Bean Salad

Posted on by

Ingredients
  • 2 15 oz cans Garbanzo Beans drained
  • 1/3 cup + 2 Tbsp Chopped Fresh Cilantro
  • 4oz can chopped Green Chilies
  • 1/4 cup Plain Yogurt
  • 2 Tbsp Olive Oil
  • 3 cloves Garlic
  • 1 1/2 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Lemon Juice
  • 1/4 tsp Turmeric
Directions
Combine all ingredients and season with salt and pepper.

Spicy Vegetarian Curry

Posted on by

Ingredients:
  • 3 Potatoes, peeled and cubed
  • 2 tsp Vegetable Oil
  • 1 Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 2 tsp ground Cumin
  • 1 1/2 tsp Cayenne Pepper
  • 4 tsp Curry Paste
  • 4 tsp Garam Masala
  • 1 (1 inch) piece fresh Ginger Root, peeled and minced
  • 2 tsp salt
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 (15 ounce) can Garbanzo Beans (Chickpeas), rinsed and drained
  • 1 bag Mixed Frozen Veggies (Peas, Carrots, Corn, Beans)
  • 1 (14 ounce) can coconut milk
Directions:
  1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  2. Meanwhile, heat the vegetable oil (I used coconut oil instead of vegetable) in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  3. Add curry paste and coconut milk to a medium sized pot. Season with cumin, cayenne pepper, garam masala, salt, and ginger. Add the tomatoes, garbanzo beans, veggies (cook according to directions on package in microwave), onions, garlic and potatoes. Simmer 5 to 10 minutes before serving.

Best served with Rice and Nann (or Pita bread, if you’re in a time crunch).

No-Knead Bread

Posted on by

Ingredients:
  • 3 cups all-purpose or bread flour, more for dusting
  • ¼ teaspoon instant yeast
  • 1¼ teaspoons salt
Directions:
  1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
  2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Cover with a cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Since I use cast iron, I usually coat the bottom of the pot with Olive Oil. Turn dough over into pot – it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. I usually also flip the bread inside the pan, to brown the top as much as the bottom.

Zuppa Toscana

Posted on by

Ingredients:
  •  1 package Morning-Star Farm’s Italian Sausage, or half package crumbles
  • 4 Medium Potatoes sliced thin
  • 1 medium diced Onion sauteed in Butter
  • 4 Leaves Kale
  • 1/2 cup grated Parmesan Cheese
  • 1 cup Half & Half
  • Around 4 cups Water
  • 1 tsp Pepper
  • 1 1/2 Tbsp Garlic Salt (or season to taste)
Directions:
  1. Wash and slice potatoes thin (I used a mouli grater).
  2. Dice medium Onion, and saute in a pan with Butter (or if you want to save dishes, use the pot you plan on using for the soup)
  3. Add Onion, Potatoes, Morningstar Vegetarian Sausage (slice into small pieces, if you can’t find the crumbles) and enough water to cover the contents to a pot. Bring to boil.
  4. Slice Kale into bite-sized pieces.
  5. When Potatoes are starting to get soft, bring heat down to low and add Half & Half and Parmesan.
  6. Season to taste with Salt and Pepper.
  7. Add Kale, but don’t cook long after adding.

Kale and Fruit Salad

Posted on by

Ingredients:
  • Kale
  • Fruit (Apples, Pears, Oranges, Raisins)
  • Nuts (Walnuts, Almonds or Pecans)
  • 1/4 cup Raspberry red wine Vinegar
  • 2 Tbsp Balsamic Vinegar
  • 1/2 cup Olive Oil
  • 3 Tbsp Brown Sugar
  • 1/2 tsp Garlic Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper
Directions:
  1. Combine Vinegar, Oil, Sugar, Salt and Pepper in salad dressing container. Shake well.
  2. Slice stems off of Kale, and cut Kale into small leaves.
  3. Slice fruit, and mix with Kale leaves.
  4. Pour dressing over salad.

 

 

Bean and Kale Soup

Posted on by

Ingredients
  • 15 oz Eden Organic Chili Beans (Red Chili, Jalapeno)
  • 15 oz Libby’s Organic Garbanzo Beans
  • 1 cup stock
  • 1 sliced Onion
  • 1 sliced Carrot
  • 2 leaves Kale
  • pinch Cinnamon
  • 1 tsp Garlic Salt
  • pinch Cumin
Directions
  1. Saute Onion in Butter or Oil. Add Carrot when Onions are nearly done.
  2. Add Beans and Stock to a pot, and bring to a simmer. Add Carrot and Onions.
  3. Season to taste with Cinnamon, Garlic Salt and Cumin. Add Kale and simmer for 3 min before serving.

Vegetable Chowder

Posted on by

Ingredients
  • 1 chopped Onion
  • 1 Tbsp Butter (to saute Onion)
  • 1 clove minced Garlic
  • 4 cups chopped veggies of choice (Broccoli, Cauliflower, Carrots, Mushrooms, Potato, Asparagus, Kale, Brussel Sprouts, etc)
  • Broth or water, enough to cover veggies
  • 1 cup Heavy Cream or Half & Half
  • 1/2 cup Parmesan
  • Garlic Salt
  • Pepper
Directions
  1. Saute Onion, Garlic, and Mushrooms in Butter.
  2. Simmer veggies 6 min in enough Water or Broth to cover completely.
  3. Turn down heat and add Cream and Cheese.
  4. Season to taste with Garlic Salt and Pepper.