Tag: vegan
Brownies with Black Beans- For Passover…
- One 15 ½ ounce can black beans- strain and rinse well
- ¼ cup extra light olive oil
- 3 large eggs
- ¾ cup evaporated cane sugar
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon baking powder
- 1/3 teaspoon salt
- ½ cup semi-sweet chocolate- grated
Coat an 8 X 8 baking pan with some oil and keep aside. Preheat oven to 350 degrees F.
Add the beans to a large food processor and add the oil. Process till smooth. Add the eggs, cane sugar, cocoa, vanilla extract. almond extract, baking powder and salt. Process till everything is incorporated and smooth. Take the bowl off the processor and add the grated chocolate and mix with a spatula. Pour the mixture into the pan and bake for 25 to 30 minutes till knife comes out clean.
Tofu and Broccoli Stir Fry with Cumin
1 tablespoon Shaoxing wine
1 teaspoon salt
2 teaspoons soy sauce
2 teaspoons dark soy sauce
1 tablespoon corn starch
1 teaspoon honey
¼ cup water
3 tablespoons peanut oil
2 teaspoons minced ginger
1 tablespoon minced garlic
2 serrrano chilies, chopped
2 teaspoons ground cumin
1 package extra firm tofu, cut into 1 inch squares and cooked for 2 minutes in boiled water
3 cups broccoli florets
3 scallions, chopped
1 teaspoon sesame oil
In a bowl mix the wine, salt, soy sauces, cornstarch, honey and water, keep aside.
Heat a wok like pan with the peanut oil and add the ginger, garlic, chilies and cumin. Saute on medium high heat for 1 to 2 minutes. Add the broccoli and sauté for a minute on high heat. Add the tofu and the sauce. Mix well and bring to a boil. Simmer for 5 minutes till the broccoli is tender but not over done. Check for seasonings and add salt if needed. Garnish with scallions and a drizzle of sesame oil.
Cabbage and Carrots
My husband loves cabbage… so I try to make it a different way each time I cook it, which is not too often as I am not a huge fan. I will eat it but I never seek it out in a grocery store. I should since it is so healthy to eat…
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10 to 15 curry leaves, chopped
- 1 inch fresh ginger, grated
- ½ cup peanuts, chopped
- 1 tablespoon channa dal
- 1 tablespoon white urad dal
- 3 cups green cabbage, shredded
- 1 cup carrots, shredded
- 2 teaspoons ground coriander
- ½ cup cayenne pepper
- 2 teaspoons salt
Heat a medium pan with the coconut oil over medium heat. Add the mustard seeds, cumin seeds and curry leaves. Cook for a minute. Add the ginger, peanuts, channa dal and urad dal. Saute for 3 to 4 minutes on medium heat. Add the cabbage, carrots, ground coriander, cayenne pepper and salt. Mix well and sauté on medium heat for 5 to 6 minutes, stirring constantly. Lower the heat and cover with lid and cook for 5 minutes. Take lid off and check for seasonings. Serve warm.
Roasted Broccoli with Blood Orange Juice and Pine Nuts
I served this with the pasta from yesterday instead of a salad. I used delicious blood orange juice and zest although regular oranges can be substituted… it was delicious!!
- 3 cups broccoli florets
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Preheat oven to 400 degrees.
Place the broccoli on a lined cookie sheet and roast for about 20 to 25 minutes or till the broccoli is golden brown. Take out.
- Zest and juice of 2 blood oranges
- ½ cup pine nuts, toasted
- 1 tablespoon extra virgin olive oil
Sprinkle the zest and drizzle the blood orange juice on the warm broccoli. Add the pine nuts and olive oil. Mix well and serve warm.
Indian Style Sweet Peppers and Potatoes
I thought it would be good idea to highlight some vegetarian dishes to highlight healthy eating. I am not for giving up meat or anything else unless medically necessary but I do believe in moderation and incorporating a bit of everything in ones diet.
I try to make a vegetarian meal once or twice a week. Indian food is a great way to do so. I usually cook some beans or lentils as well as some delicious vegetables. I pair it with fresh whole wheat rotis and I am able to serve my family a delicious, well balanced meal.
So, the first one today is made with sweet peppers and potatoes. It is a very simple to make. I started with some oil and cumin seeds. I added onions, garlic and tomato sauce to the mix. Potatoes and peppers were next followed by a variety of spices.
This dish can be an entree or a side dish. It is perfect with any fish or meat…. but we are sticking to vegetarian options this week… another one to follow tomorrow.
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