Cauliflower Lentil Curry

I made this knowing no one else in my family would be interested in eating with me.  But I was okay to eat some, freeze some, and share some.  I made several changes from the original recipe, and it was easy to throw together in my Instant Pot.  I enjoyed the stew-like curry most over brown rice.

onion, diced

4 cloves garlic, minced

1/2 of large head of cauliflower, cut into florets

2 medium sweet potatoes, peeled and cut into cubes

1/2 cup green lentils

2 Tbsp red curry paste

1 tsp turmeric

1 14-ounce can diced tomatoes

1 can coconut milk

1 cup vegetable or chicken broth

1 1/2 tsp salt

Place all ingredients in the Instant Pot and cook on high pressure for 4 minutes.  Immediately release the pressure so as to avoid overcooking.  The veggies will be soft as it is.  Serve with rice or thick slices of bread.

Sweet and Sour Eggplant

 Yuxiang qiezi, otherwise known as sweet and sour eggplant, was one of my favorite dishes in China.  My small chinese eggplant seedling has gone crazy in the garden and is producing enough eggplant for me to test out different recipes.  This was my favorite recipe thus far.  Ryan and I agreed that it didn't taste just like what we remember from China days, but it was very close and delicious.

• 1 lb Chinese or Japanese eggplants, cubed
• 1 red bell pepper
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar 
• 1 clove garlic, minced
• 1/4 tsp cayenne (optional)
• 2 tsp cornstarch 
• 3 tbsp peanut oil (or another oil with a high smoke point)
• 1 tbsp sesame seeds (optional)
• Salt and pepper to taste
• rice, for serving

Place the cubed eggplant in a single layer on a cutting board or a bed of paper towels. Sprinkle the eggplant with salt and let stand.  After about 30 minutes, water droplets will form on the surface of the eggplant.  Rinse salt from the eggplant thoroughly and pat dry.

Meanwhile, seed the bell pepper, then cut it into long thin slices. Cut the slices in half.

a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, and cayenne pepper.  In a separate small bowl, mix together cornstarch with 1 tbsp water till dissolved.  Pour cornstarch liquid into sauce, whisk till well combined.

Heat oil in a skillet or wok over medium high till hot (not smoking). Add eggplant cubes and sauté till the edges begin to brown, 4-5 minutes.  Add the red pepper slices and continue to sauté for 3-4 more minutes until the pepper slices are tender-crisp.

Reduce heat to medium. Pour the reserved sauce over the top of the eggplant and peppers. Stir the sauce with the vegetables till they are evenly coated. Continue to stir till the sauce thickens, about 2 minutes.  Sprinkle sesame seeds over the top of the eggplant and peppers and serve with rice.

Cinnamon Roll Waffles

 Saturday mornings in our home almost always start with kid cartoons, a big breakfast, and a family game.  At the recommendation from a friend, I made these waffles for our breakfast this past weekend and they were amazing!  Such a simple idea: instead of using syrup, top your waffles with a cinnamon and cream cheese "sauce".  The basic waffle recipe was also very good, and could be paired with any number of toppings.

Waffles

• 1 3/4 cups milk
• 1/2 cup butter cut into pieces
• 2 eggs
• 1 1/2 tsp vanilla
• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt

Cream Cheese topping

• 3/4 cup whipped cream cheese softened
• 3 tbsp sugar
• 1/2 tsp vanilla

Cinnamon Topping

• 1/4 cup brown sugar
• 4 tbsp butter melted
• 2 tsp cinnamon

Instructions

1. Add the milk and butter to a measuring cup and heat in the microwave for 60-90 seconds at high power, until the butter is nearly melted.

2. Pour the milk mixture into a large bowl. Whisk in the eggs and vanilla, until combined.
3. Add the flour, baking powder, and salt, and mix until just combined (small lumps are ok). Let sit 5 minutes. While the batter is resting, preheat a waffle iron and grease if necessary.
4. Pour the batter into the hot waffle iron and cook according the waffle maker's directions. (For my waffle iron, one cup of batter cooked for 4½ minutes was perfect.)
   
   
   To make the cream cheese topping, whisk together the cream cheese, sugar, and vanilla. 
   To make the cinnamon topping, whisk together the brown sugar, butter, and cinnamon. 
   Drizzle the cream cheese topping and the cinnamon topping over the waffles, and enjoy!

Blender Apple Oatmeal Pancakes

Another great blender pancake option!  The changes I made from the original recipe are reflected below.

2 1/2 cups rolled oats

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 cup unsweetened cashew or almond milk

1 apple, de-stemmed and cut into large chunks (you could also use 1/2 to 1 cup applesauce)

3 Tbsp pure maple syrup

2 eggs

2 tsp apple cider vinegar

1 1/2 tsp vanilla

(I also added about 2 Tbsp of my sourdough starter discard)

Combine everything in your blender and puree on high until the mixture is combined.  Let the batter rest 5-10 minutes to allow the oats to absorb some of the mixture.  If the batter seems to thick, add a splash of milk at a time until the mixture is the consistency you want.

Cook as you would any other pancake!  These cook faster than batter made with flour, so keep an eye on them to flip when you start seeing bubbles on the surface, usually after just a couple minutes.  These were great topped with a dusting of powdered sugar.

Carrot Cake Pancakes

Last week was "pancake week" in our home - pancakes for breakfast every day!!  Inspired by the quinoa pancakes, I tried a few more versions of blender pancakes.  None of them were a disappointment.  I made several changes to this original recipe and told my kids they were "carrot cake pancakes", leaning heavy on the carrot side and light on the "cake" =)


2 cups milk (I always use non-dairy milk in blender pancakes)
2 eggs
1/4 cup soft butter
4 or 5 medium carrots, roughly chopped
4 dates
2 Tbsp honey
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp baking powder
1 tsp salt
1/4 tsp nutmeg
1/2 - 1 tsp cinnamon (I like a lot of cinnamon, but some might think I overdo it!)

Put everything in a high-power blender (like a Vitamix).  I always make sure the liquid goes in first.    Blend for 1-2 minutes, or until all ingredients are thoroughly mixed.  Let batter sit for a few minutes.  If the mixture seems too think, add a bit of milk and blend until the consistency is "pourable".
Cook like normal pancakes.  I always cook my pancakes in butter - my family likes the "crusty edge" that melted butter gives!

Quinoa Oat Pancakes

I told my family we were going to have breakfast for dinner- hooray!  But when they smelled the quinoa cooking, they skeptically asked, "Are you putting that quinoa in our pancakes?"  I avoided a clear answer as long as possible, then finally turned and gave a resounding, "Yes.  Yes, I am.  You're going to love them."  And I was right!  Much to everyone's surprise (mine included, if I'm honest), we all really liked these pancakes.  The texture was smooth, thanks to my Vitamix, and the flavor was a bit sweet and a little nutty (kind of like me most days!).

1 cup cooked quinoa, cooled
1 cup oats
2 eggs
1 cup milk (I used oat milk)
4 dates or 2 Tbsp brown sugar
2 tsp vanilla
1/2 tsp baking soda
pinch of salt
oil or butter for frying

Combine all ingredients in a food processor or high powered blender and blend until smooth.

Add oil to skillet over medium heat.  Once hot, pour 1/4 cup batter into pan.  Cook until bubbles form and then flip, cooking for about a minute longer.  Serve with your favorite pancake toppings (I really like peanut butter and banana slices), and enjoy!

Feel-Good Apple Muffins

My sister passed on this super easy recipe.  I love it when you can just throw everything in to the blender and pour the batter straight from the canister!  I've made these several times because they are simple and tasty while still checking the low-processed-foods box.  Within the original recipe post, there are several links to similar muffin recipes that I can't wait to try.
 

• 2 cups rolled oats
• 8 medjool dates, pitted (about 3/4 cup)
• 1/2 cup olive oil
• 1/4 cup real maple syrup
• 1–2 apples, grated (about 1–2 cups total)
• 2 eggs
• 1 teaspoon baking soda
• pinch of sea salt and/or cinnamon (optional)
• coconut / seeds / nuts / butterscotch chips (optional, for topping)

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INSTRUCTIONS

1. Preheat the oven to 350 degrees.
2. Mix all ingredients in a blender until a chunky batter comes together.
3. Pour batter into a greased or lined muffin tin. Sprinkle with butterscotch chips. Bake for 15-18 minutes, until the tops gently spring back when you press into them.

1. Sprinkle warm muffins with sea salt if you’re into that kinda thing. Serve warm or cold ALL DAY LONG. 

Salsa Verde Chicken Enchiladas

These green chicken enchiladas were so easy to make!  The ingredients are simple and come together quickly.  However, to take the dish up a notch, I recommend the extra step of frying the corn tortillas in oil for a few seconds before filling.  It does up the calorie count, but adds a ton of flavor and texture that makes the enchiladas great!  I made several changes to the original recipe and ended up having enough filling to make an 8x11 pan of enchiladas

1-2 teaspoons vegetable oil

4 garlic cloves, minced

1 onion, diced

2 cups (16 ounces) salsa verde

1 cup sour cream (you can also use 1/2 cup cream cheese to replace the full amount of sour cream)

1/2 cup cilantro leaves and tender stems, chopped, plus more for serving

3-4 cups shredded cooked chicken, (amount from one rotisserie chicken)

1-2 cups shredded cheddar, Monterey Jack or Mexican cheese blend

12 (or more!) (6-inch) corn tortillas

Preheat oven to 350.
Heat oil in a large skillet over medium heat then cook onion until translucent, about five minutes.  Add garlic and cook until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy.  
Set aside 2 cups of the sauce for assembling the enchiladas.  Then stir the shredded chicken and half of the cheese into the sauce that has not been set aside.
Grease an 8x11 pan.  Add about 1/4 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.
Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Garnish with cilantro and serve.

Indian Lentil-Cauliflower Soup

What a delicious soup to start the New Year!  Thank you, Oh She Glows, for another great recipe.  I pulled this together quickly for a warm, hearty lunch.  The soup is budget-friendly (another reason I love lentils!), and the combination of spices gives it a delicious and interesting flavor.  I think you'll be satisfied with this soup even if you don't typically look for vegan recipes!

• 1 tablespoon coconut or other oil
• 1 yellow onion diced
• 2 large cloves garlic, minced
• 1 tablespoon minced peeled fresh ginger
• 1-2 tablespoons curry powder, to taste
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 6 cups vegetable broth
• 1 cup uncooked red lentils, rinsed and drained
• 1 medium cauliflower, chopped into bite-size florets
• 1 medium sweet potato, peeled and diced
• 2 large handfuls baby spinach
• 3/4 teaspoon fine grain sea salt, or to taste
• Freshly ground black pepper
• Chopped fresh cilantro, for serving (optional)

In a large saucepan, heat the oil over medium heat. Add the onion and garlic, and sauté for 5-6 minutes, until translucent.  Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant.

Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more.  Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20-25 minutes, until the cauliflower and sweet potato are tender. 

Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted.  Ladle the soup into bowls and top with cilantro, if desired.

The Best Shredded Kale Salad

Another fantastic recipe from a cookbook I checked out from the library, so I need to keep a record of this wonderful salad because we will definitely be making it again!  The pecans are the showstopper, and chopping the kale very fine makes the tough leaves easier to put down.  

recipe from Oh She Glows Every Day, by Angela Liddon

• 2 medium bunches destemmed lacinato/dinosaur kale, rinsed and finely chopped (8 to 9 cups)
• 2 large garlic cloves
• 1/4 cup fresh lemon juice
• 3 to 4 tablespoons extra-virgin olive oil, to taste
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper 
• 1/4 to 1/2 cup dried sweetened cranberries

For the pecan Parmesan:

• 1 cup pecan halves, toasted and roughly chopped
• 1 1/2 tablespoons nutritional yeast
• 1 tablespoon extra-virgin olive oil
• 2 pinches fine sea salt

Directions:

1. Preheat the oven to 300°F. Spread the pecans onto a baking sheet and toast in the oven for 8 to 10 minutes until fragrant and lightly golden.


2. Remove the stems from the kale and discard.  Finely chop the kale leaves (the smaller, the better) and place in a serving bowl.
3. For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined.  You can also just mince the garlic by hand, and whisk all the dressing ingredients together if you don't have a mini processor.  Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands, massaging the kale as you combine everything.


4. For the Pecan Parmesan: Roughly chop the toasted pecans.  Place in a small bowl and add the nutritional yeast, oil, and salt, stirring until the pecans are thoroughly coated.


5. Sprinkle the Pecan Parmesan all over the salad, toss in a handful or two of dried cranberries, and serve!