January 15, 2014

Eggplant & Chickpea Curry

 This was so simple to make and so delicious!

1 medium Eggplant,

 chopped and roasted in the oven for about 20 minutes with just  a sprinkle of salt

1/2 Sweet red pepper, chopped

3 cloves garlic, minced

1 small can of whole tomatoes, crushed

1 small can chickpeas

1/2 bunch fresh Chard ( stems and leaves chopped)

1/4 tsp turmeric

1/4 tsp fenugreek

1/4 tsp coriander

1 Tbsp curry powder

1/2 tsp garam masala

1/2 tsp chili powder

1 Tbsp agave

1 tsp sea salt

1/4 water as needed

Chop and roast the eggplant in the oven till tender, about 25 minutes.

Heat a large pot and add onion and sweet peppers and cook over low heat until soft and starting to brown on the edges, add the garlic, tomatoes, chickpeas and spices and cook for about 10 minutes.

Add the chopped chard and cook for another 5-8 minutes.

Add the roasted eggplant and agave  and adjust for salt and spices.

Cook for another five minutes or so until everything is blended, and adjust consistency with water if necessary!

January 7th, 2014

Creamy Swiss Chard Soup

 A really delicious yet simple soup to make

Ingredients:

1/2 medium onion, diced

3/4 tsp ground cumin

Chili powder to taste

Salt & Pepper to taste

2 large garlic cloves, minced

1 pound Swiss chard, stems removed and chopped into bite sized pieces

5 cups Vegetable stock

1 1/2 cups coconut milk

In a large hot pan, add onions, cumin, chili powder and salt and saute until soft ( adding water by the tsp, so they onions don't stick)

Add the garlic and saute another couple minutes. Add the chard and stock. bring to a boil and then lower heat and cook for 5 minutes.

Puree the soup with an immersion blender. Add the coconut milk and check for salt to taste. Simmer over low heat, stirring occasionally for 30 minutes. Garnish each serving with a dusting of cumin.

Adapted from The Inspired Vegan

Day 191

Eggplant and Potato Masala with Swiss Chard

1 tsp. coconut oil

1tsp, cumin

1 onion

3 cloves garlic

1 tsp turmeric

  1 tsp. chili powder

1 tsp. Garam masal

a 1 1/2 tsp. salt

1/2 tsp. Coriander

4 medium organic potatoes-cubed

1 large Eggplant-cubed

5 leaves rainbow or swiss chard-chopped

1 cup coco it milk-unsweetened

2 tbsp. chopped parsley

Pulverize onion and garlic in food processor u til puréed Heat oil and add all spices and cook for a minute or so, add onion and garlic and cook until a thick paste.Add potatoes and eggplant and mix well to coat with spice mixture. Add chard and coconut milk and stir well. Cover and cook until tender and most milk is evaporated, add parsley and ajust salt to taste. Serve warm

Day 47

A little side dish is in order today, to go along side the left overs from the last  few cooking escapades.

This is a delicious way to use up your leftover greens!

Steamed Red Chard with Hot Garlic Dressing

1 large bunch Red or Swiss Chard including stems,, sliced into bite size pieces

1 Tbsp. Coconut Oil

5 Large Garlic Cloves sliced

1 medium red onion, sliced thinly

1/2 piece of ginger minced

2 tsp. Organic sugar

1/4 tsp. salt

2 Tbsp. Apple cider vinegar

1/4 cup water

Wash Chard and let drain or dry in a salad spinner. Steam the chard and stems in a steamer for 3 -4 minutes and set aside.

In a sauce pan heat oil and when hot add onions. Turn down heat to low and carmelize onion until translucent. add garlic and ginger and continue to cook on low until onions are slightly brown and garlic is cooked. Remove from pan and set aside.

Heat up the pan and add the apple cider vineger, salt and sugar and cook for 45 seconds. add water and cook down to reduce, about 2 minutes. add back in the onion mixture. and pour over the steamed chard. Toss well to evenly coat. Serve Warm!

Day 45

Spicy Vegetable Panaang with Soba Noodles

Stir-fry Your Favorite Vegetables in a wok. * I used Carrots, Broccoli, Bok Choy, Cabbage, Oyster and Shiitake Mushrooms, Onions, Garlic, Ginger and Onion*

Cook Soba Noodles in boiling water for 5 minutes and drain and rinse with Cold water.

Add noodles to Stir-fried Vegetables, add Panaang sauce and toss and coat.

Serve Warm

Panaang Sauce

1/2 cup Tamari

1/2 cup water

3 cloves garlic, dices

1 " piece of fresh ginger, minced

1 Tbsp. Panaang Curry

1 Tbsp. vegan fish sauce

1 small habanero minced

2 tsp. Black bean paste.

1 tsp each Lemongrass and Thai Basil

1 Tbsp. sugar

Bring all ingredients in a small pot to boil, reduce by about 1/3 and thick.

Pour over noodles and vegetables and enjoy!