Chickpea Wraps with Tahini (Vegan)

I picked up a jar of dukkah the other day at Trader Joe's because I've never tried it before. That's pretty much how I discover new things; when something looks interesting, I buy it. Then I have to figure out what to do with it.

This was kind of an impromptu lunch I threw together that is sure to become a regular favorite. Most of my meal planning is centered around dinner, which can leave me high and dry for lunch, when I hit the house just after yoga, ready to devour anything in sight. But this recipe so screamingly easy and you can make it the day before for extra ease.

Ingredients:

Filling:
1.5 cups of cooked garbanzo beans
1/2 cup of chopped celery
1/4 of a red onion, minced
1 green onion, sliced thinly
salt and pepper to taste
2 tablespoons of pre-made Dukkah (or feel free to substitue another spice blend)
1 tsp apple cider vinegar (you can substitue lemon juice if you prefer)

Sandwich:
flat bread of your choice, 1 per wrap
spinach and tomato for garnish
tahini

Combine all of the ingredients for the filling in a medium bowl and toss to combine.

Layer onto your flatbread some spinach, the filling, and top with tomatoes. Drizzle tahini all over and enjoy!

Chickpea and Rice Soup (Vegan).

This flu season has hit my family hard, ya'll. It seems like one of us has been sick since December. This week, we have yet another bug that is taking its time to make its rounds through our house.

I haven't left the house in five days except to teach a yoga class. I think I may have forgotten what actual human interaction  really feels like.

No one has been eating anything substantial, despite my best efforts. There's been lots of crying, more coughing, and a ton of sleeping going on, except not, you know, at night.

 And all hail the wrath of an angry, sick 4 year old. There's nothing quite like it.

When I was little, I remember eating chicken and rice soup when I was sick. Comforting, hearty, it was always the perfect just-getting-over sickness soup.

This is my best version of it to date. I've made it in the past, but like  yoga , cooking is a practice. And I think I finally perfected this baby. Every one ate, sickness or not, and loved it. Finally, some good nutrition into these sicky little bodies.

Cole, my soup-lovin' middle son, actually gave it two thumbs up and told me "It's awesome! Write that!" (So there you go).


Ingredients:

Olive oil
1 yellow onion, chopped
2 cloves of garlic, minced
1 sprig of fresh rosemary (or about 1/2 tsp dried)
1 sprig of fresh thyme (or about 1/4 tsp dried)
3/4 cup of rice
2 stalks of celery, sliced
1 medium zucchini, sliced into half moons
3 carrots, diced
4-5 cups of vegetable broth (chik'n flavored veggie broth would be best if you can find it)
2 14 oz. cans of garbanzo beans, drained
2 cups of de-veined and chopped rainbow chard
salt and pepper to taste

Saute the onion, garlic and celery until soft. Add in the rosemary and thyme, cook 1 minute. Add in the broth, rice, carrots, zucchini and bring to a boil. Lower heat and simmer about 10-15 minutes. Add in the chard, garbanzo beans, salt and pepper to taste, and cook another 5 minutes.

Serve warm with a fresh baguette.

Kourkouto (Greek Zucchini Cake)

This dish is savory and comforting, and was a big hit with the whole family. We paired it with a large salad.

A little like a quiche, but decidedly different, this zucchini cake simply divine. It uses only a handful of ingredients, and would be great as a breakfast, dinner or appetizer. I suggest serving it warm, or at room temperature.

Serves at least 5 for a meal (more as an appetizer).

Ingredients:
1/4 cup of olive oil
1 large yellow onion, chopped
2 large zucchini, diced
1 zucchini, sliced into disks
5 eggs
1 cup of sour cream
1 cup flour
3 tsp baking powder
1 cup of shredded cheddar cheese
salt and pepper to taste

Preheat your oven to 350 degrees.

In a large skillet, combine zucchini and onion. Saute until soft. This helps to release the liquid from the zucchini, so cook down until there is very little liquid left, but the zucchini shouldn't be mooshy.

Meanwhile, in a mixer, combine the 5 eggs, beaten, add in the sour cream, then the flour and baking powder.

With a rubber spatula, fold in the cheese and zucchini/onion mixture. Salt and pepper to taste.

Oil a large glass pan (about 14x10) and pour your mix into it. Spread it out evenly over the top with your rubber spatula and top with sliced zucchini.

At this point I find it helpful to brush a  little olive oil onto the zucchini slices, as it helps them to brown instead of just wither.

Cook for about 40 minutes, or until set and lightly browned on top.

Orange Glazed Tofu with Cashews (Vegan)

A few years ago, I was in Colorado for a Yoga Journal conference. While there, I had the opportunity to hear a woman named Sally Kempton speak on the Hindu goddess Kali. I was so moved by her. Not only for the quality of her knowledge and lecture, but for the depth of her own warmth and enthusiasm on the topic.

For that reason, I picked up her new book recently.

Not my usual kind of read, if I'm being honest. I usually gravitate toward the ancient texts or toward asana (poses) and therapeutics. But I so clearly remember how I felt when hearing Sally Kempton speak, that I knew this would be a good one.

And it is. In only the first two chapters I already have a clearer understanding of how to more fully appreciate and incorporate these devis into my life. Maybe the most inspiring for me is how she draws parallels between the stories of the goddesses, their qualities, and how we can use them in our lives. For example, the quality of being a good mother, or devoted wife, or how to use our anger only when appropriate.

It hits home for me, as so much of my practice is not on the mat, but in service to my family. There are, truly, times when I feel a little bogged down by it all. It helps to shift perspective from one of "heavy load" to one of "service." And I do need reminders to communicate more clearly and less from the emotional state, from time to time.

This week's recipe was like that. I really, really didn't want to cook that night, my husband was at work, and it would have been easy to just grab something for the kids. But with a few centering breaths, some letting go of the "work" of it all, something really nice evolved. I hope you like it.

As for the recipe, I love that it has little sugar compared to the commercial or restaurant version, no breading of the tofu, and no corn syrup.

Orange Glazed Tofu with Cashews.

For the glaze:

1/4 cup each water and rice wine vinegar
3 mandarin oranges, peeled and separated (also known as "Cuties")
1 inch of ginger, peeled
1/4 cup of raw sugar
1 tbsp corn starch

In a small pan combine the water, vinegar, oranges, ginger and sugar. (the cornstarch will be added later). Use the bottom of a cup or jar to smoosh the oranges a bit, so they can release their flavor. Simmer for about 15 minutes, or until the vinegar smell becomes less prominent. Remove and discard the ginger. Remove the pan from heat, set aside.

For the tofu:

1 block of extra firm tofu, cubed
3 green onions, chopped
1/2 cup of unsalted cashew pieces
soy sauce

Heat a few Tbsp. of oil in a wok or large frying pan. Cook the tofu over medium-high heat until lightly browned. Add in the cashews and a few light dashes of soy sauce, and continue to cook about 1 minute. Stir in the green onions.

At this point, stir the cornstarch (I usually dissolve it into a bit of water first) into the orange glaze, and add the glaze into the tofu. Heat until shiny and thick, about 1-2 minutes. Serve over rice (the first time we had this, it was over brown rice, and we all agreed it was better than over white rice). Enjoy!

Pozole Verde (Vegan)

I've been hearing about pozole for as many years as I've been married to my husband. The problem is, it's usually made with chicken or pork. And honestly, I've never thought about making a vegetarian option.

But when my sister started outlining her recipe for chicken pozole verde, I knew I had to try one out, vegetarian style.

The way it's served kind of reminds me of Vietnamese pho. The broth is really simply made, and the key is all the delicious stir-ins.

Soup Base:
2 Tbsp olive oil
1 onion, chopped
4 cups of clear vegetable stock
3 cups of water
1 Tbsp cumin
3 tsp. Mexican oregano (or more, to taste)
1 small can of salsa verde (about 7 oz.)
1 large can of hominy
salt and pepper to taste

Heat the olive oil in a large stock pot. Add the onion and saute until soft. Stir in the cumin and oregano, stir until fragrant, about 1 minute. Pour in the stock, water and salsa verde. Bring to a boil, reduce heat to simmer for about 20 minutes.   Stir in the hominy and heat through.

Serve with:

chopped cabbage

lime wedges

sliced radishes

cilantro

avocado

sliced jalapeno

and fried tortilla strips

 

 

 

 

Stir in what you like and enjoy!

Vegan Lentil Burgers

This recipe is a little more time consuming than I normally would put in, but when you serve it up to three kids under 12 and not only do they eat it, but they love it, (and when you know that burger is made up of healthy lentils and vegetables) it's well worth the effort.

I often think that the reason so many people eat the food they do is because they've not been exposed to other ideas. For instance, parents always comment on all the kinds of different foods my kids will eat, from Thai food to Japanese food, to vegan and vegetarian food.

 Sure, they love "kid" food too. But the trick is to keep offering and tweaking and offering again. Over time, something that seemed "weird" will become normal, and maybe even loved.

I also think it's best if you tell your children what they are eating.  Lentil burgers are never going to pass for meat. It's never going to be the same consistency or flavor. Instead you're taking a classic meal and offering a different version that is equally as tasty but healthier.


Vegan Lentil Burgers:

2/3 cup dried brown lentils
2 cups water

3/4 cup of large pearl couscous (you can substitute prepared rice or dry oats)
1 tbsp olive oil
1 cup water

1 onion, chopped
1 carrot, chopped finely
2 ribs of celery, chopped finely
2 green onions, chopped
1 small handful of parsley, chopped
1 tsp chili powder
1 tsp cumin
4 heaping Tbsp. masa flour
Braggs Liquid Aminos or soysauce
olive oil

In a small pan, combine the lentils and 2 cups of water. Bring to a boil, then simmer covered until the lentils are soft and the water is absorbed, about 30 minutes. Set aside to cool.

 (A note here: I usually find I need to add more water at some point. If the water is gone, but the lentils are still hard, add more water)

At the same time, toast the couscous in 1 Tbsp olive oil until browned.

Add in the 1 cup of water, cover and simmer for 12 minutes, or until the water is absorbed.  Set aside to cool.

Meanwhile, saute the onion, celery, carrot and spices in a large skillet until soft. This step also helps to release any moisture in the vegetables. Let cool.

Once everything is cool enough that you can handle it with, well, your hands, combine the cooked vegetables with the green onion and parsley, lentils and couscous. Mix thoroughly with a rubber spatula. Sprinkle your masa flour over the top of it, and give a few good shakes of Braggs  over everything.

Mash with your hands until everything resembles thick refried beans. Form patties with your hands. You should get about 8 of them.

 

Oil an large baking sheet and cook for 10 minutes on each side in a 375 degree oven. Serve with your favorite fixin's and enjoy!

 

 

 

 

 Kelly certainly did!

 



Broccoli and Brie Calzones

Much like my yoga practice, I have a core set of recipes that I keep coming back to again and again. For yoga, my go-to practice consists of standing poses, some inversions and forward bends.

For dinners, I tend to rotate around stir fry and soups. But  I've been in a major rut lately with dinners, making the same things over and over again and haven't had much inspiration lately. While it's not terrible to enjoy the tried-and true favorites, it does get a little un-exciting. Although I will never, ever get tired of eating this.

Which is why we had some leftover pizza fixin's this week and finally some inspiration hit! I used to make calzones all the time and how I've gone without making them for two whole years  is really beyond me.

Now don't be intimidated by making your own dough, it's really easy, I promise. This dough is hands-down the best recipe I've ever used for pizza or calzones. Try it, you won't be disappointed!


For the dough:

1 package dry yeast
1 cup water
1 Tbsp. olive oil
1 tsp. sugar
2.5 cups flour
1 tsp salt

Mix the yeast and sugar with the water and let sit to "proof" for about 5 minutes, or until it's frothy. Then mix in the oil and salt, and gradually add in the flour, mixing until smooth. Knead the dough on a floured surface until stretchy and soft.

Place the dough in a lightly oiled bowl, cover and let sit in a warm place for about 40 minutes, or until doubled in size. Then punch down, and you're ready to go!

Pull off a round of dough about the size of a lemon, and roll out until very thin.  It should be about the size of a corn tortilla, and you will have enough dough to make 8 calzones.

For the filling:

1 cup of baby broccoli, chopped
1/2 of an onion, chopped
brie, sliced
salt and pepper

Saute the onion and broccoli until soft. Salt and pepper to taste.  Let cool enough to handle without burning yo'self.

Lay two brie slices on the dough round, and top with the filling .  Fold the dough over on top and crimp the edges with your hands or with a fork.

Place on an oiled cookie sheet and bake at 375 for 30 minutes.