Vegan Chickpea Walnut Chorizo

 

I love the vegan version of chorizo, but not the real thing. This vegan chorizo is addicting and will make you want to eat more vegan food! Okay -- maybe not, but you have to give this a try. This recipe does not require any special equipment, but if you want to use your food processor, I'm sure you could do this and make it work. I just liked the satisfaction of squishing all the chickpeas with my potato masher!

 

1 Tbsp paprika

1/2 Tbsp smoked paprika

1 Tbs chili powder

1/2 tsp dried oregano

1 tsp dried, ground coriander

1/2 tsp cayenne powder

1 tsp ground cumin

1 tsp kosher salt

pinch cinnamon

small pinch cloves

3 garlic cloves, minced

1 small onion (or shallot), finely chopped

1 - 14.5 oz can chickpeas, drained and rinsed

1-2 Tbsp olive oil

1 cup finely chopped walnuts

1/2 Tbsp apple cider vinegar

1- 4 oz can green chilies (preferably roasted), undrained

 

1. Combine all of the spices through cloves in a small bowl. Set aside.

2. In a medium frying pan, saute' onion (or shallot) and garlic in 1/4 inch of water until both are translucent. Add the spices and more water to make a thick slurry. Cook for 1 minute.

3. Add chickpeas and with a potato masher, mash chickpeas to make a meat-like appearance. Be sure to mash all of the chickpeas, leaving almost none whole. Add the olive oil if mixture seems dry.

4. Add oil (if not added earlier), walnuts, and apple cider vinegar and heat. Mixture should look like chorizo. If dry, add more oil or water. Cook until well combined. Then add the green chilies. Stir and cook until thick, but should resemble ground "meat."

5 Taste to adjust seasonings. At this point add more heat if you want by adding more cayenne pepper. Add salt and pepper as desired. Make this taste the way you like it!

6. Take your vegan chorizo off the heat and use it to make tacos, burritos, enchiladas or nachos.

 

This Vegan chorizo can be kept in the refrigerator for a week (mine would never last that long), or you can freeze it, then thaw and heat it.

 

My favorite way to eat vegan chorizo is in a burrito-sized flour tortilla filled with Spanish rice, refried beans and vegan mozzarella cheese (or you can use a melty regular cheese like Monterey Jack or Pepper Jack cheese), roll it up and then toast each side to seal the tortilla. Don't overfill it though -- the vegan chorizo makes you feel full fast!

 

This reminds me of the Vegan Chorizo at 3-in-1restaurant in Indianapolis and doesn't cost nearly as much!

 

 

Grapefruit, Avocado, Fennel Salad

1 large pink grapefruit, peeled and cut into slices 

2 small or 1 large avocado, sliced 

1 small fennel bulb, sliced

1 small box arugula

Pistachio nuts

Place all in a salad bowl and toss with white balsamic vinaigrette (see recipe link)

Oh my Dal-ing: My Best Dal

This takes about 45 minutes to prep and cook -- most of it is cook time. No need to soak the lentils. Great with Naan or basmati rice. This recipe makes 3 generous helpings with a small leftover bowl or 4 smaller helpings. I recommend doubling it for more than 3 people.

1 cup red lentils (do not substitute for green or brown lentils)

3 Tbsp olive oil

1 medium onion, smaller dice

5 garlic cloves, thinly sliced or minced

2 inch knob of freshly grated ginger 

1/2 heaping tsp ground turmeric

1 heaping tsp ground coriander

2 tsp ground cumin

1/2 heaping tsp ground cayenne pepper

1-2 tsp kosher salt

1 tsp freshly ground black pepper

1 Tbsp tomato paste from a tube

15 oz can petite diced or crushed tomatoes (undrained)

13. 5 oz can coconut milk (can use reduced fat, but dal will not be as rich)

2 cups broth (chicken or vegetable)

1 Tsp freshly-squeezed lemon juice

Fresh, chopped cilantro leaves (for garnish)

1. Rinse lentils in a fine mesh strainer until water runs clear. Then set aside to drain.

2. Heat olive oil in a heavy pot with a lid. Add onions to hot oil and cook until they become tender. Add garlic and grated ginger and cook about 2-3 minutes until onion is very tender and slightly browned.

3. Stir in spices and toast until fragrant. Add tomato paste and mix together. Watch carefully so it doesn't burn.

4. Add tomatoes and allow to come to a boil. Cook a few minutes to reduce liquid. 

5. Add broth and coconut milk. Let it come to a boil and simmer for a short time.

6. Add lentils and still well. Let liquid come to a boil, then reduce to a simmer and cover the pot with a tight lid, stirring periodically to avoid having lentils stick to the bottom of the pot. Cook for about 20-30 minutes or until the lentils break apart and it becomes a creamy, thick mixture. You will need to stir often so feel free to take off the lid when it starts to thicken.

7. Add lemon juice and cook about 5-10 more minutes or until the dal thickens to desired consistency. I like a thicker dal, so it might take more time. Taste and adjust seasonings.

8. Serve with cilantro on top and a side of hot naan. I like to have a salad with this too.

This can be stored 4-5 days in the refrigerator and reheated in the microwave or stove. You can also freeze dal for about 2 months -- just thaw, heat and eat. 

Hatch Chile Corn Chowder

 4 T butter

1 c. chopped sweet onion

2 garlic cloves, minced

3 T rice flour (wheat flour is okay too)

1 tsp each salt and pepper

1 tsp Trader Joe's Elote Seasoning or chili powder

14.5 oz can low sodium chicken broth (or vegetable broth)

1 tsp liquid smoke

1/2 c water

1 cup chopped zucchini

2 cups red potatoes, peeled and chopped

2 roasted hatch chiles, enough to make 1/3 to 1/2 cup

3 cobs sweet corn, roasted and cut off the cob, approximately 2 cups

2 cups 2% milk

14.5 oz can creamed corn

1/4 cup cilantro, chopped, plus more for serving

1 cup Monterey jack cheese or cheddar cheese

broken corn chips (use leftover from bag)

 

In a large stock pot, melt butter, onion, and garlic. Saute until soft. Add rice flour until incorporated into the butter. Add the salt, pepper, and Elote seasoning or chili powder. Mix on medium heat for about 30 seconds, stirring constantly.

 

Add chicken broth, liquid smoke, and water and bring to a boil.  Add zucchini and potatoes and simmer until zucchini and potatoes are soft, but not falling apart (about 15-20 minutes), stirring occasionally to keep mixture from burning. Add the milk and bring to a simmer.

In the meantime, oil the hatch chiles and corn and roast them on a grill to char them. Make sure corn is turned so as not to burn the corn. The chiles will probably be done in 5 minutes, the corn will take 10-15 minutes. Remove both from grill and allow to cool to the touch.

Once cool enough to handle, take the outside "skin" off the chiles and chop into small pieces and remove corn from the cobs using a knife and a deep bowl to catch the kernels. 

Add the corn, chiles, canned cream corn, and cilantro to th chowder. The potatoes should be soft, but still firm. If too thin, allow the chowder to simmer longer. If chowder is too thick, add a little milk or water to thin. Adjust seasoning. 

Serve chowder with cheese, fresh cilantro and broken tortilla chips. This makes 5-6 generous helping and is delicious as leftovers. You can also make this ahead and reheat it. It's a great summer weekend meal. Serve with some fresh tomatoes or a cucumber, tomato salad. This does have some heat, but if you like it very spicy, you can also add some hot sauce to it.

 

Buddha Bowls

 Although there are hundreds of ideas and combinations, this on is a tried and true winner. The marinade is on of the best I’ve ever had! Try it. You’ll like it!

Makes 4 Buddha bowls

16 oz extra firm tofu, drained and pressed to release most of the moisture, cut into 4 slices

2 large Garnet sweet potatoes, diced

1 large purple or sweet onion, cut into small wedges

2 cups broccoli crowns, cut into bite sized pieces

2 large garlic cloves, pressed

2 Tbsp olive oil 

Salt and pepper to taste

1 recipe of my hummus, click here for recipe 

Small box of baby kale or spinach (any leafy greens)

Shredded carrots (about 1 cup)

2-3 cups cooked tri-colored quinoa

2 green onions, sliced thinly, including whites and greens of the onion

2 ripe avocados, peeled, pitted and cut in half

2 small sheets of nori, cut into small strips 

1 recipe of Tahini sauce, recipe here

Marinade for Tofu

1/4 c neutral oil such as canola oil

1 tsp toasted sesame oil

2 tsp+ siracha 

3 tsp dried thyme or 5-6 tsp fresh thyme 

1 tsp smoked paprika 

1 tsp sweet paprika 

1 tsp salt

Pepper to taste

Prepare hummus and quinoa ahead of time. 

In a large flat bowl, mix marinade and place tofu in marinade, covering all sides. Marinate for at least a half hour, turning a halfway through time. 

Preheat oven to 425 degrees. While tofu is marinating, prepare the sweet potatoes, purple onion, and broccoli. Place on a large baking sheet, mix garlic with oil and drizzle over the vegetables and salt and pepper to taste. Roast in oven 20 minutes, turning halfway during baking time. Keep veggies warm.

When tofu is done marinading, heat a large pan. Place all 4 pieces in the pan with the marinade and cook for about 8 minutes on a side or until both sides are browned and crispy. 

 

Buddha Bowl Assembly 

 

In a large bowl, put 1/2 cup of quinoa, then in small sections add, roasted veggies, a scoop of hummus, carrots, greens, one piece of tofu (cut up if desired), a half avocado, sliced or cubed. Drizzle tahini dressed all over, then sprinkle with green onion and nori. 

Serve with additional tahini sauce if you doubled the batch and hummus and pita chips on the side, if desired.

Any roasted veggies work! Try Brussels sprouts, eggplant, zucchini or tomatoes. 

Instead of hummus, serve with roasted chickpeas.

The possibilities are endless! 

 

 

Yummy Tahini Sauce for Buddha Bowls

1/4 c tahini

1 medium lemon, juiced (about 2 Tbsp)

1/4 tsp ground cayenne pepper 

1 tsp mirin wine

1/2 to 1 Tbsp maple syrup

Warm water to thin

Mix all ingredients except the water. Add warm water just to make it thin enough to pour (like a salad dressing). Adjust sweetness to your own taste. I like it less sweet on Buddha bowls containing sweeter ingredients. 

Makes enough for 4, using 2 Tbsp sauce for each serving. Double it if you want more for your bowls. 

 

Tahini sauce tops this tofu Buddha Bowl

 

Pickled carrots and Daikon

 For Buddah bowls and Bahn Mi sandwiches or anything else you enjoy having with these or just eat them right out of the jar!

1 pint carrots, julienned or shredded

1 pint daikon radishes, julienned or shredded

1/2 c. white vinegar

1/2 c. rice wine vinegar

1/4 cup sugar

1 tsp kosher salt

Stuff carrots and daikon into clean mason jars -- you can use small amounts of each if you want.

Combine vinegars, sugar and salt into a saucepan and heat just until sugar and salt are dissolved, but not boiling. Pour liquid into jars of filled veggies. Place cover loosely on each jar or cover with plastic wrap with a rubber band.

Refrigerate for at least 4 hours or until veggies are cold and pickled. Keeps for up to a month in the refrigerator, but I advise you eat them up within 2-3 weeks.

Pesto Avocado Sauce for Pasta

This creamy sauce's secret ingredient is a ripe avocado. Tastes amazingly smooth and creamy, AND it takes only as long to make the sauce as it does to cook the pasta. I made mine with Papparadelle .

1 large ripe avocado, peeled, remove seed
1/4 cup good olive oil
1/4 cup fresh basil leaves
1/4 cup freshly grated Parmesan cheese
2 cloves garlic, crushed
2-3 Tbsp freshly squeezed lemon juice
Salt and Pepper

Pasta of your choice, cooked and well-drained.

Place all ingredients except pasta and salt and pepper into a food processor or blender (like a Vitamix). Blend until very creamy and smooth. Remove and add to warm, cooked pasta. Season with salt and pepper and sprinkle with additional Parmesan cheese.

Rice and Black Beans

1 Tbsp canola oil
3/4  c. chopped onion
1/2 chopped jalapeno pepper, chopped
2 cloves garlic, crushed
2 tsp. ground cumin
1 1/2 -2 tsp Mexican Seasoning (Frontier brand) or Chili powder
4 oz can chopped green chilies (medium or mild heat level)
3-4 cups cooked rice (cold)
1/4 c. black bean juice
1/2 c. salsa
15 oz can black beans, drained (save bean juice) and rinsed
salt
pepper

In a large frying pan, heat oil. Add onions, jalapeno pepper and garlic and cook until fragrant and starting to soften. Add cumin, Mexican spice, green chilies and mix well, stirring until onion is soft.

Add cooked rice, breaking up chunks to separate rice kernels. Mix in black bean juice and salsa, stirring constantly to keep rice from burning. Add black beans and stir well. Season with salt and pepper to taste.

Serve as a side dish, or add some protein (like chicken, chorizo, pork, fish, ground beef) to make an entire meal. Can serve inside tortillas. Sprinkle cheese on top for a special treat.

This is great as a side with Mexican food. Use up cold rice you have in your refrigerator. It's almost like fried rice, but without the egg, but come to think of it, this would be delicious with a fried egg on top!

Vinegar (not creamy) Coleslaw

1/2 head (about 10 cups) green cabbage shredded ( or 16 oz.bag)
1/2 small head (1-2 cups) purple cabbage shredded
2-3 larger carrots shredded
2-3 green onions, thinly sliced (with green tops)

1/4 cup apple cider vinegar
1 Tbsp Dijon mustard
2 tsp honey
1/2 tsp celery seed
1/4 cup canola oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Mix the vegetables in a very large bowl. Whisk dressing ingredients together. About 15 minutes before eating, toss the dressing with the veggies and mix well.

This coleslaw tastes great (and crunchy) even if it sits in the dressing for awhile. It tastes good leftover and will last 4-5 days in the refrigerator.

This is the best vinegar-based recipe I've made.

Green beans with kale and tomatoes

1-2 Tbsp. olive oil
3 garlic cloves, minced
1 lb green beans, snapped in half
1/4 cup chicken or vegetable broth or white wine
1 bunch lacinato kale, stripped from stems and cut into ribbons
1/2 tsp chili pepper flakes
10-12 oz grape tomatoes, cut in half
juice of 1/2 lemon (about 2 Tbsp)
Salt and pepper to taste
1/4 cup grated Parmesan cheese

Heat oil in a large skillet. Add garlic and cook for 30 seconds. Add green beans and stir for 2 minute to keep green beans moving so they don't burn. Add broth or wine and cook over medium heat until green beans are almost done (about 5 minutes). Add kale and chili pepper and stir to mix completely. Cook an additional 3-4 minutes or until the kale is wilted and beans are tender crisp or cooked to desired doneness. Add grape tomatoes and lemon juice and stir. Season with salt and pepper. Top with grated Parmesan cheese and remove from heat, stirring slightly to mix in the cheese. Adjust seasoning and serve.

Green Bean Salad With Walnuts, Fennel, and Goat Cheese

Love this salad.  Our neighbor, Susan Yeagy (Bennett) made this for us when we used to get together for Christmas Eve. I highly recommend it anytime, but it's a great holiday salad that will wow your guests!

Serves 8-10 people

Ingredients

1 1/2 Tbsp Dijon Mustard

2 Tbsp white wine vinegar

3/4 tsp kosher salt, plus more for the water

1/2 tsp freshly ground black pepper

1/3 c. extra-virgin olive oil

2 pounds fresh green beans, trimmed and cut into 1 inch or so pieces

1 small fennel bulb (1 1/4 - 1 1/2 cups) thinly sliced into half-moons

3/4 c. toasted walnuts, coarsely chopped

1 4 oz container crumbled goat cheese

Directions

1. In a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until emulsified. Set aside
2. Bring a large saucepan of salted water to a boil. Add the green beans and cook just until tender (about 3-4 minutes), Drain and run cold water to cool them. Best to undercook them so they don't get mushy. set aside until you're ready to assemble.
3. In a large bowl, toss the green beans, cut fennel, toasted walnuts together. Add the goat cheese and the dressing just before serving. Toss well.

Serve at room temperature or chilled. 

Ratatouille

There are so many ways to make this dish. This is my favorite, but you can change it up easily. Don't worry about getting the "amount" of veggies or size of veggies right. This is one dish you can add more and it doesn't alter the taste. You can add or subtract herbs or replace them with fresh herbs (my favorite). This is also good for a main dish or a side dish to go along with a protein. The photos show how I made it into a main dish as a tart. I'll put what I did in a note at the bottom. Bottom line - make this dish and enjoy it while the summer and fall harvest is fresh. It tastes great hot or cold, so make it ahead and no need to even heat it before you eat it! Bon Appetit!

1 onion, sliced
3 large garlic cloves
2-3 Tbsp olive oil
3/4 pound eggplant, cut into 1 inch pieces (about 3-4 cups)
2 zucchini (medium), quartered lengthwise and cut into chunks
1 red bell pepper, chopped into squares
1/2 pound or 3/4 pound of ripe tomatoes (use whole or grape), chopped coarsely (about 1 1/2 cups)
1/2 -1 tsp dried oregano, crumbled
1/2 tsp dried thyme, crumbled
1/2 tsp ground coriander or cumin
1 tsp fennel seeds (use more or less to taste)
1/2 tsp red pepper flakes (optional)
1/2 cup shredded fresh basil leaves
Salt & pepper to taste

Salt eggplant cubes lightly and set in a colander to drain for 15 minutes or so. This will take some of the bitter taste out of the eggplant. Chop your other ingredients and prepare everything ahead while the eggplant is draining.

In a large skillet, heat 1 Tbsp olive oil over moderately low heat. Add onion and brown until softened, add the garlic and saute' until fragrant. Remove onion and garlic from the pan with a slotted spoon and set aside. Add remaining oil to the pan and turn up the heat to medium high. Add the eggplant and cook, stirring regularly, for about 5 minutes. Add the zucchini and pepper and stir fry an additional 3-4 minutes.

Once tender crisp, add the onion, garlic, tomatoes and herbs, except the fresh basil, to the pan. Salt and pepper lightly. Cook mixture on medium low, stirring frequently, for about 5-7 minutes or until vegetables are tender. Stir in the fresh basil and give it a good stir, cooking about 1 more minute.

Remove from heat and serve hot, cold, or at room temperature. This dish may also be made 1-2 days in advance, keeping it covered and chilled in the refrigerator.

Makes about 4 main dish servings, or 6-8 side servings.

NOTE: To make the tart, spread the hot ratatouille in a large glass dish, dot the top with fresh goat cheese. Then top with a puff pastry (homemade or one you buy at the store, following the instructions for thawing). Brush top of pastry with egg white and bake in a 400 degree oven for about 10-12 minutes.

Coconut Milk Caribbean Rice

This is perhaps the best rice recipe I've ever made! It is spicy, but you can tame the spice by adding less of the cayenne pepper or eliminate the jalapenos or green chilies. I wouldn't recommend that, but if you can't take the heat, it's best to eliminate it from the recipe.

Ingredients
2 cups Jasmine rice
1 can coconut milk (full fat or reduced fat)
3 cloves garlic, crushed
1 tsp allspice
1/2 tsp cayenne pepper
1/4 tsp ground cinnamon
1/2 tsp dried thyme
1 tsp salt
1 Tbsp butter, melted
1 1/2 cups red bell peppers, diced
1/2 cup jalapeno peppers, seeds removed, diced
1/2 cup onion (I used a mix of red and sweet onion)
4.5 oz can green chilies (undrained)
1 cup fresh pineapple, diced
1/2 cup chopped cilantro
dried unsweetened coconut (optional)
Pepper & Salt (to taste)

Instructions
Pour coconut milk into a measuring cup. Add water to make 3 cups of liquid. Add liquid, garlic, allspice, cayenne pepper, cinnamon, thyme and salt to a large sauce pan and bring to a boil. Add rice and bring back to a boil, stirring to mix. Turn heat to low and cover pan. Cook rice about 18 minutes or until liquid is absorbed.

While rice is cooking, place butter in a large nonstick frying pan. Saute' red peppers, jalapeno peppers and onion until tender. Add green chilies and heat until liquid is absorbed. Add pineapple and stir well. When rice is done, place rice into the frying pan and miss well to combine. Heat on medium low. You can keep it on the heat until ready to eat, but stir periodically. The rice will get crispy and brown (yummy). Just before serving, salt and pepper to taste and add the chopped cilantro. Serve with dried unsweetened (or toasted) coconut if desired.

This dish goes well with fish, shrimp, chicken or pork. It's a great side dish, but can also be a main dish if you stir in cooked protein. Absolutely delicious as leftovers too.

Spicy Tofu Rice Bowl with Roasted Veggies and Peanut Drizzle

I love bowl meals! I created this using leftover veggies from my fridge, so you can use just about anything for the roasted veggies and it will be delicious. The peanut sauce is to die for! If you want additional sauce, double the recipe. Leftover sauce would make an awesome salad dressing.

Roasted Veggies
2 medium Garnet sweet potatoes (about a pound), cut into 1/2 inch chunks
1-2 sweet red peppers, cut into 1/2 inch chunks
1 sweet onion, cut into 1/2 inch chunks
3/4- 1 pound Brussels sprouts, cut in half
Cooking spray

Tofu
1 Pound extra firm Tofu
1/2 c. minced onions
2 green onions, chopped (tops included)
3 Tbsp cooking oil (I used grapeseed oil)
1 large garlic clove, minced
1 tsp sesame oil
1 Tbsp soy sauce
1 tsp salt
1 tsp sugar
1 Tbsp hot pepper flakes
1 Tbsp Mirin (rice) wine
1/2 cup water or vegetable broth

Peanut Sauce
2 Tbsp soy sauce
2 Tbsp maple syrup
2 Tbsp peanut butter
1 Tbsp sesame oil
2 tsp chili garlic hot sauce (we used Pepper Palace Ghostly Garlic)

2 cups cooked brown rice

Garnishes
Shredded carrots
Shredded daikon
sliced radishes
chopped cilantro
dry roasted peanuts

Heat oven to 425, place all the veggies on a large sheet pan and spray with cooking spray to coat. Salt and pepper as you desire. Roast veggies for about 20-25 minutes while preparing the rest of the meal.

Drain tofu paper towels. Cut tofu into quarter inch slices going the long way. Then cut each slice into thirds. You should have about 45 pieces of tofu. Make sure tofu is dry.

Heat oil in a large skillet and place tofu in a single layer. Fry on one side until it begins to get brown, then flip and brown the other side. Drain tofu on a paper towel. You may need to do this in two batches, but only use half the oil for each batch if you do.

Once the tofu is fried and drained, place the chopped onion, green onion, and garlic in the pan with the oil that's remaining. Cook the onion and garlic until it begins to brown.

In a separate bowl, mix 1 Tbsp soy sauce, salt, sugar, hot pepper flakes, wine and water or broth. Stir to dissolve the sugar. Add mixture to the pan, scraping up any bits of tofu left on the bottom of the pan. Bring to a boil and boil for a few minutes to thicken the sauce. Place the tofu back into the pan and stir to coat the tofu. Continue cooking on low heat until sauce is fairly thick and it sticks to the tofu.

Make the peanut sauce and place in a small bowl.

Now assemble your bowl by placing a half cup of rice, 1/4 of the roasted veggies, 1/4 of the tofu in a bowl. Add your garnishes (be liberal) and top with just a few peanuts. Then drizzle the peanut sauce all over everything.

Makes 4 generous helpings.  About 600 calories for each bowl.

Watermelon, cucumber, feta and mint salad

4 cups seedless watermelon, cut into small chunks
2-3 cups seedless cucumber, cut into small chunks or slices
1/4 - 1/2 cup red onion, thinly sliced
2-4 cups arugula (I used about 6 cups)
1/2 cup fresh mint, thinly sliced (add more if you love mint)
1/2 cup feta cheese
1/2 cup chopped walnuts (toasted or raw)

Dressing
3 Tbsp lime juice (about 1-2 limes)
2-3 Tbsp olive oil (use less if you want fewer calories)
1/2 tsp salt
1/2 tsp black pepper

Chill watermelon until very cold. When ready to serve, place all ingredients except the mint, feta and walnuts into a large serving bowl.

Toss salad with about half the dressing to start. You just want to lightly coat the ingredients with the dressing. Top with the mint, feta and walnuts and toss slightly, but keeping them mostly on the top. Serve with leftover dressing or save the dressing for another day.

This salad can become very watery, so don't assemble this until right before you want to sit down to eat it. You can also leave out the arugula or substitute spinach for the arugula.

Another variation is to add some chilled quinoa and some grilled chicken strips to make this a main-dish salad.

Tastes very refreshing and summery. The mint really sends this dish over the top, so don't skip it!

(Nathaniel didn't really care for this, but the rest of us thought it was refreshing and delicious!).

Masoor Dal (Curry Red Lentil Stew)

Very flavorful and spicy, I tried this for the first time with red lentils I found in the bulk department of the grocery store. Don't substitute other lentils for this as the red lentils cook up creamy and are much smaller in size than regular green or brown lentils. They also look amazing with the rich colors you get from making your own curry spice blend. The sweet potatoes add a touch of sweetness and nice rich orange/red color as well.

If you don't like spicy hot, cut back on the chili pepper by at least half if not more.This is a wonderful dish to make on a cold, rainy or snowy day. It only takes about 30 minutes to make and less than 5 minutes of prep time. As the onions and sweet potatoes are cooking, measure out the spices in a small dish so you can just add them all at once. Breathe in the aromas from cooking the spices. I'm convinced even that will make you feel healthy! :)

2 Tbsp coconut oil
1 cup finely chopped onion
3 cups (about 12-15 oz) small dice sweet potatoes, peeled (I used organic garnet)
1 Tbsp (heaping) minced fresh ginger
2 large cloves minced garlic
1 Thai red chili OR 1 1/2 tsp ground Thai Chili pepper or cayenne pepper
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp ground corriander
1 tsp ground cumin
2 tsp ground turmeric (can use fresh if you want, finely diced)
1 tsp ground ginger
1 tsp Penzey's Sweet Curry powder
1/2 tsp Penzey's Hot Curry powder
A pinch of both ground cloves and ground cinnamon
1 cup canned diced tomatoes or 2 plum tomatoes diced
1 1/2 cups red lentils, rinsed well
4 cups liquid (chicken, vegetable broth or water)
1 tsp salt
Lemon juice (about 2-3 tsp)
1/4 cup fresh cilantro
shredded unsweetened coconut
Mango-ginger chutney

In a large pot, melt oil and saute' onion, sweet potato, ginger and garlic until onion is soft and a bit caramelized (about 5 minutes). Add the mustard and cumin seeds and saute' until fragrant and mustard seeds start to pop. Add the rest of the spices and saute and blend until a nice color appears and you can smell the deliciousness coming from the pan. Be sure not to burn spices, so stir frequently to coat the sweet potato and onions.

Add the tomatoes and scrap any brown bits from the bottom of the pan. Then add the liquid and the lentils. Stir well and bring to a boil. Turn to a simmer and cook uncovered for about 20 minutes. You can also cover it, but lift cover several times to stir and to make sure the lentils don't stick to the bottom of the pan. Keep an eye on it, as it will thicken. Add salt to taste (I added about 1 tsp). Continue to cook until stew is thick and lentils are soft. It will take about 25-30 minutes total. Cover it and turn off heat once it is thick and lentils are soft to keep it warm. Mash up the potatoes and lentils a bit if they are a little chunky to make this more of an amalgamated dish.

Serve with a sprinkle of cilantro, coconut and a small spoonful of chutney on the side. You can eat this with warm naan, basmati rice or without any additional starch. It can be served as a main dish or as a side dish to any meat or fish you might want with it. Very flavorful and spicy. If you don't like spicy hot, cut back on the chili pepper by at least half if not more.

Makes 4 dinner sized servings. Each serving is about 480 calories. If you serve as a side dish, this will serve 8 at 240 calories.It is loaded with potassium, fiber, protein, vitamin A and iron. You can cut down on fat by using half the coconut oil and trimming 30 calories per serving.

Note: You can also stir in 1/2 cup of coconut milk at the end to make it more creamy. I didn't do this, but I might try it that way next time.

Chopped Cabbage and Kale Salad

6 cups chopped green cabbage
3 cups packed, de-stemmed and chopped kale
1/2 red bell pepper, chopped
1/2 cup chopped walnuts
1/2 cup dried sour cherries
4 oz. feta cheese, crumbled
2 Tbsp olive oil
Zest of 1 lemon
Juice of 1 lemon
1/2 tsp kosher salt
Black pepper to taste

Combine cabbage, kale, red bell pepper, walnuts, dried cherries, and feta cheese in a  large salad bowl.

In a small bowl,  whisk oil, lemon juice, zest, salt and pepper. Might need to add a little more oil if you have a large lemon. If you like it a little sweeter, add some maple syrup or honey.

Combine dressing with cabbage and toss to coat. Chill until ready to serve.

Beer cheese soup with roasted cauliflower and crispy bacon

It was a cold January day....it was my sister Dru’s 62nd birthday to be precise. She was in Florida and I was in Indiana. She was warm, I was cold and in need of a warm bowl of soup to go with the homemade pretzels I just baked. My son, Joshua, wanted beer cheese dip for the pretzels, but I wanted to make dinner. So, I set out to make beer cheese soup. But I had a head of cauliflower in my fridge just waiting to be used and five strips of thick cut bacon from Trader Joe’s dying to be eaten. So, maybe I’m exaggerating just a little. It doesn’t really matter because in the end, I came up with this concoction and it turned out pretty tasty.

6 Tbsp butter
1 large onion, finely chopped
3 large cloves garlic, finely minced
1 large jalapeño, seeded and finely chopped
6 Tbsp flour
1/2 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
12 oz. lager beer (I used Corona), don’t used a light beer
1 1/2 cups whole milk
3 cups low sodium chicken broth or stock
1 Tbsp Dijon mustard
20 oz. (4 1/2 cups) shredded sharp or extra sharp cheddar cheese
5 strips extra thick smoked bacon
1 head cauliflower, washed and cut into small florets
Olive oil
Salt and pepper

Heat oven to 400 degrees. Cover a large baking sheet with foil. Lay strips of bacon in a single layer and place on top rack of the oven. Bake until bacon is crisp and brown, but not burnt. This can take 15 to 20 minutes. While this is baking, prep your soup ingredients and wash and cut up the cauliflower. When bacon is done, remove from pan and drain on paper towels and set aside.

In a large stockpot, melt butter. Add onion and jalapeño and cook on medium heat until onion and pepper are very soft and slightly brown. Add garlic and cook about 30 seconds so as not to burn. Add flour to make a thick paste, stirring constantly so as not to burn. Add the cayenne and black peppers.

Slowly pour in the beer, it will foam, but stir in the flour mixture until you have a thick slurry. Add the milk, broth, and mustard. Stir well and bring to a boil. Turn down the heat and simmer for 20 - 30 minutes, stirring to keep it from burning. It may be foamy, but it will eventually settle down.

Meanwhile, place cauliflower on a baking sheet. Sprinkle with olive oil, salt and pepper to taste (we like it with a generous amount of black pepper). Roast in the 400 degree oven, stirring once, for 20 minutes or until cauliflower is brown and tender, but not burnt.

Cut up or crumble bacon and place into a serving dish. Place roasted cauliflower in another serving dish. Remove soup from burner and stir in the shredded cheese until melted and totally incorporated into the soup. Taste and adjust seasoning as needed.

Serve soup in deep bowls, topping it with a scoop of cauliflower and a spoonful of bacon. You can also sprinkle a little extra cheese on top and optionally add a sprinkle of fresh diced chives if you have them.

Serve with bread or freshly-made pretzels.

Colorful Brown Rice and Chicken With Fall Vegetables

A captivating chicken, brown rice, Brussels sprouts, sweet potato, dried cranberry casserole is topped with sliced almonds. It’s flavored with thyme and a touch of cayenne pepper to enhance your taste buds. It reminds me a bit of Thanksgiving stuffing with a nutty flavor and packed with lots of color. It’s what’s for dinner when you don’t know what else to make and you have all of these items in your pantry and fridge just waiting to be used. If you need to make a gluten-free dish, this is one you will want to try. You could even make it your Thanksgiving stuffing or is that called dressing? In any case, try it, you'll like it!

1 cup of raw brown rice, cooked

1/2 medium onion (1 cup), chopped

1 Tbsp olive oil

2 Tbsp butter

16 oz package of fresh Brussels Sprouts, ends trimmed and quartered

2 medium sweet potatoes, peeled and cubed

1-1.5 pounds boneless, skinless chicken breast, cut into bite-sized pieces

1-2 tsp salt

1 tsp ground pepper

1 tsp dried thyme leaves (or 3 tsp fresh thyme)

1/4 tsp cayenne pepper

1/2 tsp paprika

1/2to 1 cup low-sodium chicken stock

1/2 cup dried sweetened cranberries

1/2 cup sliced and toasted almonds

Cook the brown rice and set aside. 1 cup of raw brown rice will make about 2 to 2 1/2 cups of rice. 

Preheat oven to 350 degrees.

Saute' onion in 1 Tbsp olive oil until tender in a frying pan with high sides. Add butter to pan and swirl it around the pan to coat. Add the fresh Brussels sprouts and sweet potatoes and fry until brown. If you caramelize the sprouts and onions, it will add a rich flavor to your dish. Add cut-up chicken and brown on all sides, pushing vegetables to the sides and top. 

Add salt, pepper, thyme, cayenne pepper and paprika and stir well Add the chicken stock and bring to a boil. Turn burner to simmer and cover pan, cooking the chicken to doneness and veggies so they are soft enough to eat. This will take about 10-12 minutes.

Add the rice and stir well. You may need a little more chicken stock, but it should not be "soupy, only moist. Add the cranberries and stir well to distribute them.

Grease a 9X12 inch glass baking dish  and scoop rice, chicken and veggie mixture into the baking dish. Sprinkle the almonds on top. Bake for about 15-20 minutes or until casserole is hot. You don't want to overbake or it will become dry. You can cover the dish with foil if you need to.

Remove from oven and serve with a salad. 

This makes at least 8 servings. You can keep this for leftovers the next day. Reheat with a  splash of broth to keep it moist.

ANOTHER IDEA: To make this a vegetarian dish, use vegetable stock in place of the chicken stock and leave out the chicken. 

YET ANOTHER IDEA: You could make this as a side-dish for Thanksgiving and it's gluten-free! It would make a delicious Thanksgiving dressing or stuffing.

To make this even nuttier -- throw in some cooked wild rice. Add some celery and garlic. Increase the heat level by adding more cayenne pepper. This recipe has a wonderful flavor!