Savories & Soups
Quinoa Cakes with Roasted Red Pepper Cashew Cream Sauce
- In a large bowl combine the quinoa, eggs, and salt. Stir to mix well.
- Add basil, red onion, cheese, garlic, bread crumbs. Stir well and let mixture sit for a few minutes to allow the crumbs to absorb the moisture. If too wet, add a little more breadcrumbs; if too try dry add little water.
- Heat a tablespoon of oil/butter in a large, heavy skillet over medium-low heat. Form mixture into 12-15 small patties; when oil is hot place enough patties to fill up the skillet, with a little room in between them.
- Cover and cook for 7-8 minutes until bottoms are crisp and deep brown. Carefully flip patties with a spatula and cook second side for 7-8 minutes more.
- Remove from skillet and cool on a wire rack. Cook remaining patties.
2.5 cups cooked white quinoa, at room temperature
4 large eggs, beaten
1 tsp salt
1/4 cup finely chopped fresh basil
1/2 cup finely minced red onion
1/3 cup freshly grated parmesan
3-4 cloves garlic minced
Clarified butter or oil with high smoke point (safflower or coconut oil)
- Add all the ingredients in a high powered blender or food processor and blend on high, stopping to scrape down the sides if necessary.
- Blend until cashew cream is smooth and silky with no chunks. Taste and adjust seasoning to your liking.
Roasted Red Pepper Cashew Cream Sauce
10-15 minutes if roasting a fresh pepper; 5 mins if using canned peppers
1 and Half cups raw cashews, soaked for 30 mins and drained
1 roasted red bell pepper, seeded and skinned (from a jar is fine)
1 small clove garlic
1/4 cup minced red onion
3/4 tbsp lemon juice
3/4 filtered water
1 tsp salt or to taste
Note: If you have time, roast red pepper on stove top. It takes 10-15 mins more but the taste is distinctly better and more smoky. Place on medium burner on medium-high flame. Turn frequently with tongs until evenly charred on all sides. Takes about 8-10 mins. Let it cool and sweat down in a covered bowl before peeling and de-seeding.
Chickpea and Cilantro Fritters
1 cup chickpea flour
2 cups fresh cilantro leaves and thin stems, chopped coarse
1/4 Tsp turmeric powder & 1/4 Tsp coriander powder
2 Tbsp roasted, unsalted peanuts, crushed coarse
1/2 cup water (plus more if needed)
2 Tbsp vegetable oil, ghee or coconut oil
1 Tsp red chilli powder/cayenne pepper (optional)
1/4 Tsp asafoetida (optional)
Kosher salt to taste
Adapted from www.seriouseats.com
Learn more about chickpeas
- In a bowl, mix together chickpea flour with all other dry ingredients, if using them all.
- Slowly pour in th water and keep stirring with a fork or whisk until a thick batter forms.
- Spread 1 teaspoon oil over a microwave safe glass bowl or plate. Transfer mixture to it, cover, and microwave on high for 4 minutes with lid on.
- Alternatively, place a plate on a bamboo steamer or any other kind of steamer, over simmering water and steam for 10-12 mins until firm. Allow to cool for 3-5 mins.
- Transfer steamed chickpea cake to a cutting board and cut into 1 inch squares.
- Heat remaining oil in a medium non-stick or heavy bottomed skillet until oil is shimmering. Slide in the fritters gently and fry until crisp on the outside, about 30-45 seconds on each side. Remove and place on a napkin/paper towel to absorb excess oil.
- Serve with green (cilantro-mint) chutney or a spiced mayo/tomato sauce.
Yields: 3 servings
You can replace cilantro with chopped spinach, onions, or parsley for some variety.
3/4 cup water
3/4 cup distilled white vinegar
1-2 cloves garlic crushed
1 Tbsp sugar (I used coconut palm sugar)
1 Tsp salt & 1 Tsp oregano
10 large jalapenos, sliced into rings
Adapted from www.allrecipes.com
Learn more about jalapenos
- Combine all ingredients except the peppers into a pot on high heat.
- As soon as it comes to a boil, stir in the peppers and remove from heat. Keep aside for 10-15 minutes to get a little cooler.
- Pack peppers into a jar using tons (the spice can burn your fingers!), cover with vinegar mixture.
- Refrigerate until used.
Use 1-2 slices of pickled peppers to spice up sandwiches, tuna or chicken salads, veggies wraps, green salads, and even any sauteed veggies. Great to nibble by themselves if you can take the heat!
Barley Mushroom Soup
Barley (pearled) - 30 mins & Soup 30 mins
Total time: 1 hour 15 mins
1/2 cup barley & 1.5 cups water
1 medium head of celeriac (celery root) or 2 celery sticks, chopped
2 medium white onions, chopped coarse
1 medium carrot, cubed
1 Tbsp minced garlic (3-4 cloves)
10 oz cremini or white mushrooms, sliced
1-2 bay leaves (optional)
1/2 Tsp chipotle powder and/or 1/2 Tsp cumin powder (optional)
1/4 to 1 Tsp fresh ground black peper
Salt to taste_
- Cook barley (see instructions here).Keep aside.
- Heat oil in a large pot over medium heat. Add bay leaf, carrots, onions, celeriac or celery and garlic (mir poix) and cook for 8-10 mins until soft and onions are translucent.
- While mir poix is cooking, saute mushrooms in a skillet with 1 tablespoon oil for 5-7 mins or until lightly browned. Add to the mir poix along with the stock.
- Bring soup to a boil, reduce heat and simmer for 15 minutes. Stir in barley and season with salt, pepper, chipotle or cumin powders and let simmer for another 2-3 mins before serving.
Carrot Ginger Soup
30 minutes cooking; 10-15 minutes to cool; 5-7 mins in blender
3 Tbsp unsalted butter
1.5 lbs carrots, peeled and sliced thin
2 cups yellow onions (I used 1 cup yellow and 1 cup scallions) diced
2 Tsp minced ginger (I used 3 Tsp for a stronger ginger flavor)
1/4 Tsp Turmeric powder (optional)
1 Tsp all spice mix (optional)
2 cups vegetable stock & 2 cups water
3 large strips of orange zest
Chopped chives, parsely or dill for garnish
Adapted from www.simpleyrecipes
Learn more about carrots.
- Melt the butter in a soup pot/heavy bottomed pot over medium heat and cook onions and carrots until soft for 5-7 minutes. Don't let them brown. Add a teaspoon of salt while cooking.
- Add rest of ingredients. Bring to a boil and cook 20-25 mins until carrots soften.
- Remove orange zest strips. Let soup cool for 5-10 minutes.
- Working in batches, pour soup into a blender and puree until smooth. Don;t fill blender more than one-third full for each batch.
- Add more salt to taste, especially if using unsalted butter.
- Garnish with chives, parsley or fennel fronds.
For an extra boost of flavor and to make it a full meal add a cup of cooked quinoa at the end after pureeing the soup. For cooking quinoa check here.
Asian Fusion Babaganoush
35-40 minutes (include cooling time)
1 large eggplant (1.5 lbs)
3-5 cloves garlic, sliced lengthwise
1 Tbsp tahini
1 Tsp sesame oil
1 Tbsp olive oil
1/2 a lemon juiced (2 Tbsp)
2 scallion greens (not white section)
Salt and pepper to taste
1/2 Tsp cayenne pepper (optional)
Learn more about eggplant.
- Preheat oven to 400 F.
- Cut eggplant in half lengthwise.
- Rub olive oil all over. Make 6-8 half inch slits all over each piece and squeeze in the garlic pieces.
- Place eggplant face down on an oven-proof pan and roast for 15 mins.
- Remove carefully from oven and flip the eggplant and roast for another 15 mins.
- Remove from oven. Let cool for 10-15 mins. Peel skin off eggplant and chop coarsely.
- Place in food processor and pulse until smooth or leave it more chunky.
- Serve with sliced cucumber, carrots, or celery as a nice snack/appetizer.
You can also just mash the eggplant with a fork or potato masher and them mix in the other ingredients to leave it nice and chunky.
Roasted Red-Pepper Hummus
15-20 oz canned or 2 cups chickpeas precooked in pressure cooker (1/3 cup chickpea water left over from pressure cooker)
1 Tbsp olive oil
2 Tbsp tahini
2-3 cloves garlic
1/2 Tsp sea salt
2 Tbsp fresh lemon juice
1/8 Tsp cumin powder (add a little more if desired)
- Combine all ingredients in a food processor or blender. It is easier to do it in several, smaller batches.
- Once blended, stir in a mixing bowl and taste.
- Add more seasonings if desired.
- Spread on a serving platter and sprinkle paprika or chili powder and a little olive oil over whole plate.
- Serve with vegetables as an appetizer, spread on whole grain bread or in a wrap with veggies/greens.
Use canned beans to save time.
Try the same recipe with different kinds of beans such as navy beans or black turtle beans.
Black Bean Spread
2 (15 oz) cans black beans, rinsed and drained
1/2 cup yellow onions, chopped
1/3 cup cilantro leaves
1 clove garlic
1 small jalapeno, seeds removed & diced
2 Tbsp fresh lime juice
1/2 Tsp cumin powder
1/4 Tsp pepper
1/2 Tsp salt (more of less to taste)
Learn more about kidney beans
- Put the black beans, onion, cilantro, garlic, jalapeño, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender.
- Blend until smooth. Pour the black bean dip in a bowl and garnish with cotija cheese, if using.
- Serve with tortilla chips and/or cut up vegetables.
Omit the cheese garnish for a vegan dip. This dip is gluten free, just serve with gluten free chips/crackers/veggies/greens.
Adapted from "Two Peas and Their Pod"
1 cup onions, diced
1/4 cup carrots diced coarse
1/4 cup celery diced coarse
8 cups water
2-3 garlic cloves
4 parsely stems
2 bay leaves
1-2 cups random vegetable left-overs from prepping (celery and carrot leaves, greens from leeks/scallions, mushroom and/or broccoli stems, cauliflower stems, etc)
1 Tbsp canola/safflower/coconut oil
Learn more about onions
- Sweat onions, carrot, celery on medium flame for 5-7 minutes.
- Keep stirring and don't let it brown.
- Add the water and the garlic, pepper, bay leaves, parsely stems and vegetable leftovers. Bring to a boil, reduce heat and simmer. Reduce liquid to about half.
- When done, let it cool for 15-20 minutes. Strain solids – you should be left with 1 quart stock (4 cups).
Can be used in soup for 4-6 people
Pumpkin Peanut Curried Soup (vegan)
1 Tsp olive oil
1 large onion, diced
1 Tbsp fresh grated ginger
2 large carrots, sliced and cut into 2 inch pieces
14 oz can diced (preferably unsalted) tomatoes
3 cups cooked kidney or pinto beans
2 cups vegetable stock/broth (see my recipe here or buy stock)
2 cups non-dairy milk (unsweetened coconut milk or soy milk)
14 oz can pumpkin puree (not pumpkin pie filling)
2/3 cup natural peanut butter
3 Tsp curry powder or Indian garam masala (Indian curry powder)
1/2 Tsp salt
1/4 cup roasted peanuts, chopped
4 cups fresh baby spinach, chopped (optional)
Adapted from www.mindbodygreen.com
Learn more about pumpkin
- In a large soup pot, heat the oil over medium heat (2-3 minutes).
- Cook the onion for about 5 minutes, until translucent and fragrant.
- Add the ginger, carrots, diced tomatoes, kidney beans, broth, non-dairy milk and pumpkin puree to the pot. Lower the heat to medium and cook for about 30 minutes, until the vegetables have softened.
- Add peanut butter, curry powder and salt to the pot and stir to combine.
- Stir in the spinach and cook 1-2 minutes until it’s just wilted (optional).
- Transfer to bowls and top with chopped peanuts.
Split Pea-Sweet Potato-Coconut Soup (vegan)
1 cup split peas
2 medium sweet potatoes, peeled and diced
1 medium onion, diced
2 cloves garlic, minced
1 Tsp ginger, minced
1 Tsp cumin powder
1 bay leaf
1 Tsp salt
1/2 Tsp ground pepper
1 Tbsp extra virgin olive oil
1 can coconut milk, preferably low-fat
5 cups vegetarian stock (see above recipe)
Adapted from www.cusinivity.com
Learn more about sweet potatoes
- In a large soup pot, put olive oil and saute garlic, ginger and onion on medium heat until onion is translucent about 5-7 minutes.
- Add split peas and sweet potatoes and sauteed another minute.
- Add cumin, bay leaf, salt and pepper; then add stock.
- Bring to boil and turn heat down to low and simmer until sweet potatoes and split peas are tender for 40 minutes. Add some more water if needed while cooking potatoes and peas.
- Take out bay leaf from the pan. Let cool down a bit for 10-15 mins.
- Use a blender to puree the peas and potato mixture and then put puree back to a pan. Add coconut milk and mix well. Simmer until it warms up.
- Adjust with salt and pepper if you like.
Lentil-Carrot Stew (vegan)
1 Tbsp sesame or olive oil
1 cup red lentils, washed & 5 cups water
1 medium onion
2 small parsnips chopped
1 large carrot, chopped
1/4 Tsp chipotle chilli powder (optional)
2 Tsp cumin powder
1 Tsp lemon juice
1 Tsp sea salt
Chopped parsely or scallion for garnishing
Learn more about lentils
- Heat oil in a pot and sauté onion and parsnip for 10 minutes.
- Add washed lentils and water and bring to a boil.
- Skim off the foam. Lower the heat, add cumin and chipotle powder and simmer, covered, for 20 minutes.
- Add the lemon juice and salt. Simmer for another 2-3 minutes.
- Serve in individual bowls and garnish with parsley or scallion.