Who says eating vegan has to be boring? This creamy dish is full of flavor and will please even a meat lover’s belly. Serve it over quinoa with a crisp garden salad some crusty garlic bread.
2 cups of quinoa, uncooked
4 cups of water
1 tablespoon of olive oil
1 sweet onion, diced
2 cloves of garlic, diced
1 head of cauliflower, washed, rinsed and broken into pieces
1 15 oz. can of chickpeas
1 tsp. black pepper
1 tsp. salt
1 1/2 tsp. ginger powder
1 tsp. turmeric
1 6 oz. can of crushed tomatoes
I 14oz. can of coconut milk
1 cup of cashews
Combine quinoa and water in pot. Bring to boil then cover and simmer on low flame until water is absorbed. Rremove from flame and fluff with fork. While the quinoa is cooking, heat up olive oil in large pan. Add onions and garlic and saute until tender. Add cauliflower to pan and cook several minutes until slightly toasty. Add the chic peas and season with spices. Add the crushed tomatoes and coconut milk and combine well. Simmer on low flame for 10 minutes. Serve over quinoa. Add cashews before serving.
Sunday is all about the fams! Whether it’s a trip to the Zoo, strolling through the mall or having fun at the park, Sunday is the one day I don’t want to be in the kitchen! Yesterday, I was able to throw ingredients in the slow cooker and enjoy a day out without worrying about what’s for dinner. Yes, this particular recipe does require some prep work, but trust me it’s worth it. I tried it once without first browning the meat and it was not as tender. After a long day out, it felt great coming home to a delicious home cooked meal. This goes great with leftover challah from Shabbat or fresh pita.
It seems I have been on a hiatus from posting new recipes, so even though I was hoping to make it a pizza night (fresh, not frozen!) I decided to cook something new in the kitchen so you folks could have a tasty dish to look at! I wanted a thick flavorful soup with a crusty bread to dip in. The grilled cheese croutons makes the dipping part easier ;)
It’s a common misconception that French onion soup is meat-based. Although this may be common today, French onion soup traces its roots back to quite vegetarian origins. One of the oldest known soups of the world, we can trace onion soups back to Roman times (possibly even earlier), where the ingredients were simply onions, butter, water, and bread. Over the years, seasonings varied in quantity and complexity, but the core idea, astonishingly enough, still prominently remains. In fact, today’s methods for making onion soup haven’t changed much from when the Romans made it centuries ago.
Incidentally, what we know as onion “soup” is actually not what we historically know as a “soup” at all, but rather, a sop. Onion soup in particular rings very true of this original idea of a sop, which is broth served over a thick slice of bread. The bread would then “sop” up the liquid, thereby making it easier to eat. In a time where spoons were sometimes optional (read that as “unavailable”), the piece of bread was instrumental in making soup work, because it proved to be a very good way to both contain and eat the broth.
Crock Pot Stew is a comforting cold weather one pot recipe that can be baked in a slow cooker while you are out of the house. The savory ingredients used in this recipe include olives and sundried tomatoes – not your mom’s stew! Prepare this dish using a crock pot or simply bake in the oven in a covered casserole or Dutch oven.
3 lbs. lean stewing beef or veal
1 tbsp. oil (use a bit more, if needed)
1 tbsp. dried herbs including basil, oregano and thyme
1 tsp. salt
1 medium or 2 small cloves of garlic, minced (or 1/4 tsp. garlic powder)
1/2 cup sliced, drained olives (your favorite type)
1/2 cup oil-packed sundried tomatoes, drained
1 cup broth – beef or chicken (use 2 cups broth if baking in the oven)
1/2 cup fresh pearl onions, peeled (I use one large onion, chopped)
In large skillet, lightly brown meat in oil, in batches to avoid steaming, and drain. Tranfer meat to 5 qt. crock pot. Add herbs, salt and garlic to meat. Place olives and tomatoes on top. Pour broth over top and place onions all around the meat. Cover and cook on low for 6 – 8 hours, until meat is tender.
If you are preparing the stew in the oven, combine all ingredients including browned meat and 2 cups broth and place in covered heavy casserole or Dutch oven. Bake at 350 degrees F for 30 minutes, baste and turn down temperature to 325 degrees F. Bake for another 60 minutes, basting occasionally, until meat is tender.