Springtime Lentil Stew is a light and luscious one-pot meal. It is the perfect antidote to heavier winter fare. This very healthy and delicious stew takes advantage of the early asparagus now appearing in our stores. Since there are so many lovely vegetables in the Springtime Lentil Stew, nothing more is needed than a good crusty loaf of bread, some seasonal fruit and nice glass of rosé.
Much of the stew can be made ahead, although the whole dish comes together in under an hour. I would love to take credit for thinking up this dish, but I actually came across it in a flyer from our local Mariano’s Grocery Store. Since the recipe had so many ingredients that I had on hand and love, I decided it was worth a try. Of course, I made a few slight alterations to the recipe – mostly just boosting the seasonings. It was a big hit with my husband, a recovering carnivore.
Spring represents renewal and hope, something that we need more of now than anytime in the past 76 years. So give this easy, nutritious and delicious stew a try. I don’t think you will be disappointed.
RECIPE
Yield: 4 to 6 servings
INGREDIENTS
3 Tablespoons EVOO or other vegetable oil such as Avocado or Canola
1 medium onion, peeled and chopped
1 large carrot, chopped (I like to see my vegetables so I cut rounds and half moons, but feel free to dice the carrot if you prefer.)
2 ribs of celery or fennel, sliced
8 oz. of mushrooms, quartered (I used Baby Bella, but Cremini, Trumpet or white mushrooms would work as well.)
1 rounded teaspoon of dried thyme
1 teaspoon of kosher salt
4 cloves of garlic, peeled and minced
4 to 5 cups of vegetable broth (I had just made some vegetable broth, but a good quality commercial broth works well too.)
1.25 cups of green lentils, well-rinsed and drained
1 large bay leaf
1 3-inch strip of fresh lemon peel
1 pound of small potatoes, quartered (I used Golden potatoes, but Baby Red Bliss potatoes or whatever local variety you have.)
1 Tablespoon cornstarch or potato starch
2 Tablespoons of water or broth
1 bunch of asparagus, trimmed of the woody parts of the stems and cut into about 1 to 2-inch pieces
1 cup of green peas (Frozen is fine)
Juice of half of a lemon
Chopped parsley and/or dill for garnish and an extra herbaceous kick
DIRECTIONS
Heat oil in a large pot or deep-sided skillet over medium heat. Add the chopped onion, carrot, celery, mushrooms, salt, pepper and thyme.
Cook for about 10 minutes until the vegetables are browned and there are some brown bits on the bottom of the pan. Only stir the vegetables occasionally or they won’t brown. Stir in the garlic and cook for 1 more minute or until fragrant.
Add 4 cups of the vegetable stock/broth, lentils, bay leaf and lemon peel. Bring to a boil, then reduce the heat to a simmer and cook uncovered for about 15 minutes or until the lentils are tender. They will cook some more, so they can be al dente.
Add the potatoes, cover the pan and simmer or 10 to 12 minutes. Use the lesser amount if you are making the dish ahead at this point. When you are ready to finish the dish, you may wish to add some of the additional vegetable broth for reheating.
Once you are ready to finish cooking, whisk together the cornstarch and water. Add the asparagus, peas and cornstarch mixture and stir through.
Cover the pan and simmer another 5 minutes or until the sauce has thickened and the asparagus are crisp/tender. Remove the pot from the heat and add in the lemon juice. Serve the stew sprinkled with the fresh herbs. Now enjoy!
If you are not a mushroom lover, stop reading now. But, if you are like me and love mushrooms in all shapes, sizes and varieties, then this Mushroom Lovers Pasta is for you. The sauce is creamy and luscious and coats every inch of pasta. The leeks and garlic just melt into the sauce and become one with the pasta. Topped with some chopped fresh dill for a bit of grassiness and this recipe will please all of the mushroom lovers among you. And while it is vegan, no one would know if you didn’t tell them.
I found the original recipe through Rainbow Plant Life, a vegan blog that I like to follow. It was called Mushroom Stroganoff. However, in general, I think it is a mistake to call vegan dishes after what would otherwise be a meat dish. My belief is that it should be enjoyed on its own terms with a few exceptions. And, frankly, I hadn’t eaten real Stroganoff in a number of years and didn’t feel confident that this replicated the taste and mouthfeel. But it is delicious which is why I am happy to offer it here.
Nisha Vora of Rainbow Plant Life is a very enthusiastic proponent of vegan cooking and she has some wonderful ideas. My personal experience with several of her recipes, though, is that they are fussier than necessary. I think of her as the Ottolenghi of vegan cooking. Where one bowl would suffice, she will use four etc. So, while I did prepare this recipe as she wrote it, I would simplify some of the steps.
For one, I don’t understand the scare tactics that some cooks use when talking about cleaning mushrooms and leeks. It’s just not that big of a deal, guys. I have heard of some people putting leeks through a dishwasher cycle to get them clean! Where do they buy their produce? I have been cooking for over 50 years and no one has EVER complained that my leeks or mushrooms were gritty. So please relax and don’t be put off by recipes that go into great detail about cleaning these vegetables.
Years ago my daughter-in-law was visiting when I made my Kale Sunshine Salad. Frances loved it but said that she was put off making it because of how much work it was to de-rib the kale as described by some cook she was following. I showed her a quick and easy way to do it and she has never looked back. Cooking should be fun. And if you are feeding a family, it also shouldn’t take all day.
So this Mushroom Lovers Pasta is essentially Nisha’s Mushroom Stroganoff with a few simple hacks. And while I happened to have made some homemade vegetable stock, feel free to use a commercial brand that you like. And if strictly adhering to a vegan diet isn’t essential, chicken stock works well here too.
There are many, many types of noodles on the markets these days. And we do eat a lot of lentil pastas, which have come a long way. But I had some egg noodle at home and that is what I used. Almost any pasta would work well with this delicious sauce.
So let’s make some pasta for dinner!
RECIPE
Yield: About 6 servings
INGREDIENTS
3 to 4 tablespoons olive oil or a mix of EVOO and Avocado, divided
2 large leeks or 3 small-medium leeks
20 ounces of mixed mushrooms after trimming, which means buying about 24 ounces (~560g) (I used Baby Bella, Shitake, Oyster Blue and Royal Trumpet)
1 tablespoon vegan Worcestershire sauce (optional) (I used regular Worcestershire Sauce because that is what I have and a vegan dish with small cheats doesn’t bother me, but you do you.)
¼ cup (~30g) all-purpose flour
½ cup (~120 ml) dry white wine, such as Sauvignon Blanc or a non-oaky Chardonnay
1 (13.5 ounce) (400 ml) can of full-fat coconut milk
2 tablespoons tahini
2 tablespoons nutritional yeast
1 teaspoon paprika
½ teaspoon Dijon mustard or coarse-grain mustard
12 ounces (340g) pasta of choice (I actually used an egg pasta, but feel free to use an eggless pasta)
¼ cup fresh dill or flat-leaf parsley, chopped
Freshly cracked black pepper to taste
DIRECTIONS
Prep everything before you start cooking! It took me years to do this and it truly does make the entire process easier and smoother.
For the mushrooms: Using a damp paper towel, gently wipe off any obvious dirt from the mushrooms. Do NOT soak the mushrooms; they are like sponges and it will ruin the dish! Remove any stems that don’t look great. I just grab the end and give it a wiggle and twist and it pops right out. If you do make your own vegetable stock, these can be saved and frozen until you are ready to use.
For Oyster, Maitake and Trumpet mushrooms, tearing them lengthwise is the simpler than cutting them. For Baby Bellas and Shitake, cut them into slices – not too thin. The mushrooms give the “meaty” mouthfeel to the dish.
For the leeks: Cut off the tough root end at the tip of the white part. Take a sharp knife and make a deep slit vertically down the middle of the leek. Rinse well under lukewarm water while gently pulling the leek partially open. Any dirt will be obvious and you can use your finger or a paper towel to wash it off. And when you are cutting the leek, if a bit of dirt shows up, just wipe it off. If the leeks are large, slice all the way through your cut line. Then chop the leek into pieces that are about 1/2-inch wide.
A lot of people only use the white part. I think that is incredibly wasteful and unnecessary. Peel off the really tough, very dark leaves as you go, but keep chopping through the lighter green leaves and use that as well.
Once you have all of your other ingredients out on your counter, you are ready to start cooking.
In a 12-inch skillet with 3-inch sides (or a Dutch Oven) heat 1.5 Tablespoons of oil. I used a mix of Avocado and EVOO. Either or both are fine. Once the oil is shimmering, add half of the mushrooms and half of the leeks. Sprinkle with half of the thyme (I used dried) and 1/4 teaspoon of kosher salt. Coat everything with the oil but then don’t stir them too much. You want to do this on a medium high heat. Cook for about 10 to 12 minutes or until the mushrooms are nicely browned.
Then add half of the garlic and cook for another few minutes. The edges of the mushrooms should be very brown and just bordering on beginning to crisp. Remove the mushroom leek mixture to a bowl and set aside.
Repeat this with the remaining mushrooms, leeks, garlic etc. Once the mushrooms are cooked, add the wine and deglaze the pan using a wooden spoon, scraping up any of the wonderful brown bits in the pan.
While the second batch of mushrooms is cooking, make your roux. To the vegetable broth, add the Dijon mustard, tamari or soy, Worcestershire sauce and the flour, whisking continuously until you have a smooth mixture. Add this to the mushrooms in the pan, whisking as you go to ensure that there are no lumps. Bring everything to a simmer and add the coconut milk, tahini, nutritional yeast, 1/2 teaspoon kosher salt and the paprika. Simmer over a low heat for about 8 minutes until the sauce is thickened, silky and creamy.
Cook your pasta according to the package instructions while the mushroom sauce simmers. Before draining the pasta, take off a couple of ladles of the starchy pasta water. Once the pasta has drained, add it to the sauce and mix everything through. If it looks a bit too thick or “tight” add some of the reserved pasta water, a little at a time until the desired consistency.
When you plate the pasta, add some of the reserved mushroom leek mixture on top of each serving and sprinkle with the chopped fresh dill.
Now enjoy!
NOTE: If you don’t care about the presentation aspect too much, simply add back the reserved mushroom leek mixture to the pasta and mix through.
I LOVE lentils – any lentils. My Beluga Lentil Salad is bright with Mediterranean spices and fresh herbs and makes a great side dish with grilled meats, poultry or fish. Throw in some crumbled feta cheese and serve as a lunch with a whole grain crusty bread. It’s a perfect make-ahead dish that travels well so pack it in your lunch bag or take on your next picnic. I love Beluga Lentil salad best at room temperature, but it can also be eaten straight from the fridge.
Can you make this salad with other lentils or beans? Yes, of course. And it would be especially good with garbanzo beans, black beans or Spanish Pardina lentils. You want a bean or lentil that will hold its shape after cooking. I always like to cook from dried beans and buy them in bulk, but you can use canned beans that are well rinsed and drained. The beauty of using lentils is that they cook quickly and do not require any soaking. This does not hold for garbanzo beans or black beans.
These versatile pulses are wonderful in soups, stews and salads and when eaten with a grain they become a complete protein. Beluga or black lentils, which resemble caviar and thus the name, are nutrient powerhouses. Dense in iron, magnesium, folate, and potassium, this unique combination of essential nutrients contributes to various aspects of health, including blood health, muscle function, and heart health. And they taste great!
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
While we still may be in the gloom of winter and world events, just looking at this Beluga Lentil Salad brightens my spirit – just a bit.
But don’t stop here. Check out any of the wonderful salads available on my blog!
RECIPE
Yield: 4 to 6 generous servings depending on if it is a side or a lunch
INGREDIENTS
1 cup dried black Beluga Lentils (Yields about 3 cups of cooked lentils), rinsed and cooked according to package instructions
2 large cloves of garlic, peeled and minced
3 scallions, trimmed and sliced thinly (I use the white part and some of the green as well)
About 4 cups of loosely packed fresh herbs, chopped (You can use almost any fresh herb, but I used flat-leaf parsley and cilantro. I love using LOTS of fresh herbs, but you can, of course, adjust this to your personal taste.)
3/4 teaspoon each: ground coriander, ground cumin and kosher salt
1/4 teaspoon each: Aleppo pepper or fresh cracked black pepper and turmeric
Juice of 2 small to medium lemons
3 to 4 Tablespoons EVOO (I love Sciabica EVOO, but any quality olive oil will work)
About 1 cup of quartered grape or cherry tomatoes (If you like more, add more)
DIRECTIONS
Cook the lentils according to the package. My Beluga Lentils took about 18 minutes. If you are cooking dried lentils, always rinse them BEFORE and AFTER cooking. I drain my lentils running them under cold water. If you don’t rinse them, your salad will be a muddy color.
Add all of the other ingredients in a large bowl (I like to do this in either a stainless or glass bowl because of the oil.) Once the lentils have been rinsed, well-drained and cooled slightly, add them to the other ingredients and mix gently with a spoon or spatula. Taste and adjust the seasonings to your personal tastes.
White Bean Potato Leek Soup, oh my! Now that we are firmly into winter, this cozy, comforting, creamy soup is just what is needed to chase away the chilly blues. Redolent with winter flavors from garlic, leek, rosemary, sage and thyme and loaded with rich protein from the cannellini beans, this soup will be a welcome addition to your soup repertoire.
There is nothing fancy or difficult here and it’s the kind of soup that just gets better each day, so make a big batch and enjoy it all week. I have added baby spinach to mine for color, nutrients and flavor, but Lacinato (Dino) Kale or chard would also be nice additions.
While you can absolutely use a quality canned bean, rinsed and drained, I like to cook my beans. That way I get to add to the depths of flavors since each element is seasoned first before adding it to the soup pot. The soup will be delicious either way, but I do encourage you to try cooking your own beans. You will notice the difference.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
I came across the original recipe on Rainbow Plant Life, a vegan blog that I follow. While I don’t always agree with her flavorings, the author has great ideas and methods for improving your vegan options. As an experienced cook, I don’t require following her recipes slavishly, but she does make vegan cooking accessible to those who are new to it. I did make a few changes to the original recipe.
Serve this one-pot meal (unless you cook your own beans) with a good bread, preferably fresh from the oven, and a simple green salad. And don’t forget a nice glass of wine or cider! A little bit of heaven on a cold winter eve.
Recipe
Yield: About 6 servings
Ingredients
3 Tablespoons buttery EVOO
4.5 cups cooked cannellini beans (you could use Great Northern or some other creamy white bean)
3 large leeks, white and light green parts, well-cleaned and thinly sliced
4 cloves of garlic, minced
1 pound+ (about 4) golden or red potatoes, peeled and cut into approx. 1-inch cubes
1 large stem each: fresh rosemary, sage and thyme, tied with kitchen twine in a bouquet
2 or 3 bay leaves
6 cups vegetable or chicken broth
kosher salt and freshly cracked black pepper to taste
2 handfuls of coarsely chopped bay spinach, stems removed
For Serving
About 1 cup of chopped fresh herbs (I used parsley, sage, rosemary, thyme and dill but any combination of these would be good)
1 Tablespoon EVOO
Pinch of salt
Directions
NOTE:
If cooking your own beans, this can be done up to a couple of days ahead. Soak the beans overnight. Then rinse and drain the beans. Place them in a pot large enough to hold them and enough water to cover them by about 2-inches. Add some aromatics like thyme and rosemary and add a teaspoon or two of a garlic EVOO. Bring to a boil, skimming off any scum that forms at the top. Then cover the pot, reduce the heat to a simmer and cook for 90 minutes. Remove from the heat. These can be refrigerated if you don’t plan on using them immediately. The liquid can be used in soup wherever stock or water is called for. It will make the soup creamier just as pasta water added to sauces do.
In a 6 quart stockpot or Dutch oven, heat the 3 Tablespoons of EVOO. Add the sliced leeks and 1 teaspoon of salt. Sauté on medium heat for about 5 minutes or until the leeks soften and just begin to brown.
After the 5 minutes, add the chopped garlic and potatoes. Stir through and cook for another 3 minutes. Then add all of the remaining soup ingredients. Give a good stir and bring to a boil. If there is any scum, you should skim it. Then cover the pot, reduce the heat to a simmer and cook for 1 hour, stirring occasionally.
At the end of the hour, remove the bouquet of herbs. Using an immersion blender, blend the soup only part-way. You want the soup to be creamy but still to have some visible vegetable chunks. Check your seasonings and add salt and pepper as desired. Add the chopped spinach and cook for another couple of minutes on a low heat or until the spinach is just wilted.
When you are ready to serve, very lightly sauté the fresh chopped herbs in the EVOO. The colors should still be vibrant. This will take no more than about 1 minute – just enough to soften the herbs and meld the flavors. You can add a pinch of salt if you like. Ladle the soup into bowls and add some of the fresh herbs to the top. Now enjoy!
The Hebrew reads: “Our heart is with Majdal Shams.”
Cauliflower Eggplant Sabzi is an easy, flavorful weeknight meal that is sure to please. Sabzi is basically a stew. Now I am aware that there are people who absolutely hate eggplant. I don’t understand it and we might not be able to be friends. Eggplant can be prepared at least 1,001 ways and comes in numerous varieties. If, however, you are one of those individuals, you can still enjoy this dish without the eggplant. Either use more cauliflower or another vegetable of choice.
My husband and I love to take long walks and to spend as much time outside while the weather permits. So when it comes to dinner, I want something that doesn’t take all day and/or can be prepared ahead and which packs a flavor wallop that will satisfy our cravings.
I happened to have both an eggplant and a cauliflower head in my fridge that I needed to use up. Since I wasn’t feeling very inspired at that moment, I went on the web to see if any recipes would fit my criteria. I came across this recipe and thought that it looked pretty simple and would be something that my husband and I would enjoy. All I needed to buy was some naan.
While I have made my own naan and parathas, I am also happy to purchase naan. I spread it with some ghee and sprinkle ajwain (carom seeds) on top to warm. Yummmm!
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
After reading through the recipe, I knew that there would be a few changes that I would make. I simplified the directions, and added more of certain ingredients, Since I also had a bag of baby spinach to use up, I decided that it would also be a welcome addition to the sabzi, adding both nutrients and color.
Our preference is for things to have a mild to medium heat profile. If you prefer things hotter, you can always kick things up by adding serrano peppers, or cayenne. Because the spices are what make this dish, I cannot emphasize enough how important it is to use fresh spices and to grind your own whenever possible. It only takes minutes in an electric coffee or spice grinder and the rewards are manifold. The aromas of this dish while cooking will make your mouth water in anticipation of eating it.
If you choose a vegan yogurt and use EVOO instead of ghee on the naan, the dish will be vegan. Otherwise it is vegetarian, so is perfect for a meatless meal.
Leftovers will keep for several days in the fridge.
Recipe
Yield: 6 Servings
Ingredients
2 rounded tablespoons curry powder, of choice (I used a roasted Sri Lankan that I had made for a previous dish, but a hot Madras curry powder or mild if you don’t like heat)
1.5 teaspoons garam masala
1 rounded teaspoon black mustard seeds
2 tablespoons canola or avocado oil
1 large onion, sliced
4 large cloves garlic, minced
1 Tablespoon finely grated fresh ginger
1 teaspoon salt
1.5 pounds eggplant, cut into chunks, more or less the size of the florets
1 smallish cauliflower cut into florets
About 24-ounces can diced tomatoes or passata
2 15-ounce can chickpeas, rinsed
¾ cup water
2 large handfuls of baby spinach without the stems
Heat a heavy-bottomed pan with a tight-fitting lid or a Dutch oven over medium heat. Add the oil, onions and salt and stir for about 3 minutes. Then add in the curry powder, garam masala and mustard seeds to a well that you make in the middle of the onions and toast, stirring, until the spices begin to darken, about 1 minute.
Now add the garlic and ginger to the pan and cook, stirring, for an additional 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, and water. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Add in the spinach and stir though until wilted. Taste and adjust the seasoning, if necessary.
Serve over your rice of choice and/or with naan. Top each serving with a dollop of yogurt, if desired.
You can also garnish this with some spiced cashews or crunchy chickpeas.
Cauliflower Spinach Tofu Curry has it all. Redolent with spices, the smell alone is a meal. The cauliflower, spinach and tofu not only add important nutrients, but they also add a balance of textures for the lively sauce. Since you are making this yourself, you get to control the heat of the finished dish.
Will you like this even if you don’t follow a vegan diet? Absolutely. Forget that it’s vegan. This curry is simply delicious. The original recipe comes from Rainbow Plant Life with my tweaks below.
And if you freeze your tofu first and purchase Super Firm tofu, which is now available in many markets, the tofu will have a wonderful meaty texture that is perfect for absorbing the sauce. If you can’t find Super Firm tofu, use the firmest tofu available. Then freeze that, thaw it and press out any additional liquid before cutting it. Either way, pat the tofu dry after very gently squeezing out some water.
I know that the ingredient list appears to be very long, but don’t be scared off. Most of it is spices, that if you do South Asian or Mediterranean cooking, you will likely have on hand. There is no difficult prep and measuring of the spinach, coriander and cauliflower does not need to be too precise. We happen to like a lot of cauliflower so I probably used more than the amount listed below. Just eyeball it. Same goes for the spinach and coriander leaves.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
We ate this Cauliflower Spinach Tofu Curry with both Basmati rice and naan. For serving you can also add some yogurt (dairy or dairy alternative) and toppers like roasted cashews, soybeans or Chakri and a chutney of your choosing. If you have time and the inclination, prepare a raita, like this favorite of mine. And a fruit platter for dessert.
Recipe
Yield: 4 to 6 servings, depending on sides
Ingredients
Curry
2 tablespoons avocado oil or neutral-flavored oil of choice
2 teaspoons whole cumin seeds
2 teaspoons whole black mustard seeds (can sub brown mustard seeds)
6 cloves garlic, minced or grated
2- inch piece fresh ginger, minced or grated (Pro tip: Freeze your fresh ginger and grate it frozen – no need to peel it first. The ginger lasts a long time and is much easier to grate. The vendor at the farmers’ market told me about this when I purchased young, fresh ginger.)
1 serrano pepper, diced (You can use more if you are into fiery food. This gentle heat was enough for us.)
1 smallish cauliflower head, cut into small florets (450 to 500g florets)
1 1/2 teaspoons kosher salt
Freshly cracked black pepper to taste
1 (14 to 16-ounce) block of super-firm tofu, previously frozen and defrosted
2 teaspoons kosher or sea salt
2 teaspoons garam masala
3 cups (45g) baby spinach, chopped
½ to 1 tablespoon freshly squeezed lemon juice
1 cup (16g) cilantro leaves and tender stems, chopped
Directions
Make the curry. Heat the oil in a 12-inch sauté pan over medium-high heat. Once hot, add the cumin and mustard seeds and cook until they start to pop and the cumin seeds just turn golden, 45 to 60 seconds. Add the garlic, ginger, and serrano peppers, and cook for 90 seconds, stirring frequently. Add the turmeric, coriander, paprika, cinnamon, nutmeg and curry leaves and cook for 30 seconds. (Note: If using a stainless steel pan, this might stick, so stir almost constantly; add a splash or two of water as needed.)
Deglaze the pan by pouring in the coconut milk, scraping up any browned bits with a spatula. Add the tomato sauce and sugar and bring to a rapid simmer. Stir occasionally and simmer for 3 minutes.
Add the cauliflower, salt, and pepper, and spoon the curry over the cauliflower. Cover the pan with a lid and adjust the heat to maintain a decent simmer. Cook for 12 to 13 minutes, opening the pan to stir occasionally, until thickened a bit and the cauliflower is fork-tender.
When the cauliflower is tender, add the garam masala and spinach to the curry. Stir and briefly cook until the spinach is wilted.
Nestle the cubed tofu into the curry and toss to combine. Turn off the heat, stir in the lemon juice and cilantro, and season to taste with salt as needed. Serve over rice or with naan or roti. (Keep leftovers separate from rice, or the rice will eat up all the sauce).
Summer has truly arrived here with temperatures in the 90’s. Not only do my husband and I like to spend as much time outside as possible, but who wants to do involved cooking with weather like this? So often, dinners are a big salad or one of my summer soups or a simple curry. But one thing that we never skip is bread to accompany our meal. We love bread and for me, it completes the meal. It’s perfect for lapping up sauces and dressings or stuffing with wonderful things.
My husband and I both make a number of different breads all year long and I’m happy to try new ones when I can. This Herbed Flatbread is very similar to a Turkish Pide Bread (not to be confused with pita.), but different enough that I think it is worth posting it. Both breads are relatively quick to make and are best enjoyed right out of the oven.
Herbed Flatbread is super fluffy with just the right amount of chew to be satisfying. Baked directly on the pan with oil, the bread develops a lovely crust. The finished bread is a cross between a focaccia and a Turkish Pide. Whatever you call it, this bread is delicious.
I came across the original recipe at some point on YouTube. The version presented here has some tweaks from the original, making it both accessible to vegans or those who keep Kosher as well as adding some actual herbs beyond garlic to the ingredients. And after trying this Herbed Flatbread, then explore the many other breads on my blog. There should be something to please everyone.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
Recipe
Yield: 4 servings
Ingredients
For dough
100 ml (1/2 cup) warm milk (Dairy or non-dairy)
100 ml (1/2 cup) warm water
1 teaspoon active dried yeast
1 teaspoon granulated sugar
2 Tablespoons plus 1 teaspoon of a good EVOO (I like to use either a buttery EVOO or a Mediterranean blend, flavored with rosemary, thyme, basil and garlic)
350 g (About 2.75 cups) of unbleached all-purpose flour plus about 1/4 cup more as bench flour, as needed
1 teaspoon kosher salt
For topping – This makes enough to leave some for spreading on pieces of bread when you eat it.
50 g (2 Tablespoons) of unsalted butter (vegan or dairy), softened or buttery EVOO
1 Tablespoon finely chopped fresh herbs of choice
2 large cloves of garlic, crushed or grated
Maldon Sea Salt
2 Tablespoons grated or shredded cheese (Optional)
Directions
Preheat the oven to 400 degrees F.
Proof the yeast with the milk and sugar. Add in all of the other dough ingredients and using your hands, bring the mixture together into a soft, sticky dough, using only enough bench flour to be able to handle things. The less flour that you use, the lighter the finished bread. Allow the dough to rise for about 45 minutes to one hour in a warm place away from a draft.
Once risen, lightly oil your hands and place the dough ball onto a sheet of lightly floured parchment for a soft bottom OR onto an oiled pan for a crisper bottom. (Our preference is ALWAYS for the crisper option, but you do you.)
Using your hands, gently flatten the dough out into a circle about 9-inches in diameter. Press small circles into the dough (I used a small glass tube I had that originally held saffron). Press down to the bottom without cutting through the dough. Do this all around. You can also dimple the bread with your fingers.
Then prepare the topping by mixing everything together well except for the cheese. Spread the topping across the top of the dough and then scatter the cheese (if using) over the top. Generously sprinkle the sea salt across the top of the dough.
Bake for about 25 minutes or until golden brown on top.
Over the years I have become an armchair traveler. I’m old enough to remember when flying actually was fun and a really big deal. We would dress in our best clothes, family came to the gate to wave you off and the staff treated you like honored guests. Travelers were, by and large, respectful of one another.
There was the Pandemic, of course. But even before that, travel just had become such a pain. Long lines at TSA, where I am always stopped, questioned and patted down because of an artificial knee – even with Global Entry. Then we are packed in like sardines on increasingly dirty planes where you are dollared and twenty dollared (it used to be nickeled and dimed) to death by staff who appear over-wrought and wish to be anywhere but on that plane, let alone serving you. There is a desperation about it all these days.
And while I’m in good condition, at 71, I am just too old to be running through airports, racing down long hallways, up and down stairs to catch the train to the next terminal to hopefully make my connection. All while shlepping my luggage because who checks luggage anymore?
But I have found one way to travel that never disappoints – through food. My spice cabinet is huge and I am guilty of occasionally buying somewhat obscure ingredients that are only good for one use. I justify this by telling myself that it is waaaay cheaper than actually buying a plane ticket and staying in a hotel with all of their hidden costs. Don’t get me wrong. I LOVE to be other places. I just hate what it takes to get there. Where’s a transporter when you need one?
As an inveterate reader of historical mysteries, I’m also able to travel through my books without ever leaving the comfort of my own home or favorite armchair. There is a series of books that takes place in 1930’s Ceylon – today’s Sri Lanka – that I love. I have read all 14 books so far and hope for more! There’s a gentleness to them that I appreciate in this decidedly ungentle world we are inhabiting. And I’m currently into a series that takes place in 1920’s Bangalore. (There does appear to be a theme here. My preferred historical period is from WWI to WWII, wherever in the world, although I would not have actually wanted to live then.) Aside from the mysteries, I enjoy the depiction of the times, locale, clothes and food. For me, however, the perfect novel always goes into great detail about the food.
The detective in the Inspector de Silva series always get excited when his cook prepares his favorite Pea and Cashew Curry for dinner. So after 14 books, I decided that it was past time to find a recipe for this vegan curry. It takes a bit of forethought because the cashews need to soak overnight, but there is nothing particularly difficult or fussy about this recipe. The author of the recipe suggested serving it with a Spicy Apple Curry, which I did. So I have included bonus recipes for the Apple Curry, along with a recipe for Sri Lankan Curry Powder. Both are included below.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
The Pea and Cashew Curry is creamy and tastes unbelievably rich, so a little goes a long way. The spices first appear on your tastebuds as subtle. But as the sauce lingers on your tongue, the spices begin to seriously develop and burst onto the scene. The Spicy Apple Curry is a beautiful counterpoint to the rich Pea and Cashew Curry. I served fresh mango, watermelon and pineapple for dessert.
In past postings I have spoken about the importance of using whole fresh spices that you grind yourself as needed. It really takes no time and the difference in flavor is huge, particularly when using otherwise fairly simple ingredients. I do, of course, buy certain spice mixes, but if you wish to truly taste these recipes at their best, grind your own. A coffee grinder works perfectly and can be purchased for the price of a few cups of coffee from your local barista. And whole spices retain their flavor longer than the pre-ground ones that you buy at the market.
Just smelling the spice blend is a journey in itself and utterly intoxicating.
Don’t be intimidated by the list of ingredients or the number of steps. If you enjoy preparing South Asian and Mediterranean cooking, you should have most of the ingredients on hand. Each of the recipes can be done in stages so you don’t have to feel overwhelmed. Make your spice blend one day and soak your cashews. The next day, prepare the Pea and Cashew Curry, since it actually tastes even better if made one day ahead.
Then make the apple curry the day you intend on serving this feast and serve it either with basmati rice or some naan. I used some of the leftover coconut milk from the Spicy Apple Curry to rewarm the Pea and Cashew Curry. If you are not making both recipes, you likely will want to add some water to the Pea and Cashew Curry when rewarming. You want a thick sauce, but you don’t want things to burn.
In the past year, I have been using Indian Bay Leaves (Cinnamomum tamala) when I cook my Basmati rice. These are not to be confused with Bay Laurel Leaves, nor are they a substitute. The Indian Bay Leaves impart a subtle cinnamon flavor and have transformed my rice, especially when I have added either butter or a buttery EVOO to the mix. Everyone who tastes the rice loves it, but they can never place the secret ingredient.
Cooking should be fun and stress-free and a time to take a few chances. Hopefully a delicious and often healthy product results that is seasoned to your taste. These Sri Lankan recipes are no exception. I am giving you the measurements as originally written, but feel free to adapt them to your comfort level with spice. And if you only make the Pea and Cashew Curry or only the Apple Curry, as a side dish that is just great. And while occasionally I make my own naan, I also buy it. So take a journey and eat well. Just enjoy!
8 fresh curry leaves if you can get your hands on them (I used dry as I do not have easy access to fresh leaves)
13.5 oz. can of good quality full-fat coconut milk (If your cans are slightly larger that is fine)
1 to 1.5 cups frozen peas
Directions
Place the cashews in a bowl and cover with room temperature water. Add the salt and mix to dissolve. Cover and leave the cashews to soak overnight (up to 24 hours)
When you’re ready to cook the cashews, drain them and set aside.
Heat about a tablespoon or two of oil (you can use coconut oil or a neutral tasting oil, like Avocado or Canola) in a medium-sized saucepan, over medium heat.
Add the chopped onions and sauté until translucent.
Add the garlic, bay leaves/curry leaves and sauté for a few minutes until it becomes fragrant.
Add the soaked and drained cashews, turmeric, curry powder, cayenne pepper, sugar and a generous pinch of salt and the coconut milk. Mix to combine.
Cover and let it simmer for 45 – 50 minutes. Check from time to time to make sure there’s enough liquid in the saucepan – add water if needed. Add salt to taste.
When the cashews are cooked, they should be firm on the outside, but not crunchy when eaten. They should be almost al dente in texture but be creamy when eaten.
Add some water if the gravy is too thick (I add about ½ cup of water). Add the frozen peas and cook until the peas are heated and cooked through and the gravy is simmering – about 10 more minutes.
Serve warm with rice. This can be made a couple of days ahead and it actually tastes better on the second day. Leftovers can be reheated.
Sri Lankan Spicy Green Apple Curry
Yield: 4 to 6 servings
Ingredients
2 large Granny Smith apples or any crisp apple that has a slightly sour profile (My apples were on the smaller side so I used 3)
3 tablespoons of oil
1 1/2 teaspoons mustard seeds
1/2 medium onion roughly chopped
1 – 2 bay leaves dried
1 green chili pepper jalapeno or serrano
3 to 5 dried red chili peppers (Such as Arbol chili) de-seeded, if you prefer a milder curry
1/2 to 1 tsp chilli powder/cayenne pepper or less for a milder curry (I love Rajasthan chilli which has a sweet, fruity and mild heat. I now use this in place of cayenne or whenever chilli powder is called for. It is easily available online and in South Asian grocery stores.)
2 garlic cloves chopped finely
1 tablespoons of brown sugar or jaggery, if you have it
1/4 tsp salt
1/4 cup coconut milk
1/3 cup water or apple cider/natural juice NOT VINEGAR
Salt to taste
Directions
Chop the onions and slice the green and red chili peppers. Remove the seeds if you prefer less heat in your apple curry.
Wash and cut apples into quarters. Do not remove the core or the apples will get mushy. I did pop out the seeds, however. Halve the quarters length-wise for thinner slices or across for chunkier pieces.
Heat the oil over medium heat in a non-stick saucepan or skillet.
Add the onions, bay leaves, green and red chili pepper and mustard seeds, and sauté for a few minutes till onions are softened. (While I did use all of the noted Arbol chiles, I removed them after adding the coconut milk. One Indian vlogger that I follow, says that Westerners have “Baby-mouth.” I’d say that my husband and I have graduated to “Toddler-mouth!” Since you can control the heat when you cook, you do what feels comfortable.
Add the Sri Lankan curry powder, turmeric and chili powder and mix for about 30 seconds, just until you start to smell the spices.
Add the sliced/quartered apples, garlic, salt and sugar and cook on medium high heat for a few minutes while gently coating the apples all over with the spices.
Cook the apples for about 10 minutes – uncovered, stirring occasionally. The apples will start to soften slightly.
Add the coconut milk and water/apple cider and stir through with the apples. Return to the stove for another 5 – 10 minutes covered, until the apples soften – PLEASE SEE NOTE.
Taste and season with more salt if desired.
Carefully stir through to coat the apples with the sauce/gravy – since the apples have softened and you don’t want them to break up (add more water if you like more sauce – but I recommend a thicker sauce).
NOTE – cook the apples for only about 5 minutes if you prefer slightly firmer apples that still have a good bite to it. Cook them up to 8 minutes if you prefer softer apples in your curry. They are firmer in traditional Sri Lankan apple curries.
Sri Lankan Roasted Curry Powder
Ingredients
30 g coriander seeds 4 – 5 tablespoons
30 g cumin seeds 3 tablespoons
20 g black peppercorns 2 tablespoons (I actually used a mix of peppercorns because that’s what I had.)
20 g basmati rice 1.5 – 2 tablespoons
5 g green cardamom seeds from about 20 – 30 green cardamom pods. Reduce by half for a more subtle cardamom flavor
6 g fennel seeds about 2 tsp
4 g whole cloves about 20 – 30 cloves. Leave out if you don’t like cloves or reduce to 10– 15 for a more subtle clove flavor
4 g black mustard seeds optional, about 1 tsp
16 leaves curry leaves optional, you can use either dried or fresh leaves
Directions
Remove the seeds from the cardamom pods and discard the husks. (I buy already husked cardamom seeds these days because I use so many in baking etc. However, I also have whole pods for cooking.)
Optional (if using fresh curry leaves. I only use dried) – Heat a skillet over medium low heat. When the pan is hot, add fresh curry leaves to dry them out on low heat. Keep moving the leaves around in the skillet so that they dry out evenly, and don’t burn. Skip this step if you’re not using curry leaves OR if you’re using dried curry leaves. Remove the dried leaves and set aside.
Place the rice in a dry non-stick pan. Heat over medium heat until the rice starts to turn light brown in color.20 g basmati rice
Add the rest of the spices and the cardamom seeds to the rice, and pan roast for a further 2 – 4 minutes until the spices start to brown, toast, and become aromatic. The time will vary depending on the heat of your stove and the amount of spices in your skillet.
Keep moving the spices around to prevent them from burning. I like to shake the pan to keep the spices moving, and doing this off heat from time to time will also help to evenly toast the spices. Make sure not to burn the spices, as this will result in a bitter curry powder.
Remove from the heat and place all the toasted spices in a plate or bowl for the spices to cool down.
Add the dried curry leaves to the spices and mix once or twice to allow the spices to cool down faster.
Once the spices cool down, use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder (in batches if needed), and mix well. Store in an airtight container.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
My Everything But the Kitchen Sink Vegetable Soup is a one-pot wonder, that only improves with reheating. When it comes to food, nothing makes me happier than a big pot of soup on my stove and fresh bread in the oven. It spells comfort, security and deliciousness. In a world that has seemingly gone crazy, I think that many of us could do with some of that.
While I will tell you how this version was made, it will easily adapt to what you have on hand or that is easy to find in your local market. Don’t let a big pot put you off. This soup freezes well and keeps in the fridge for at least 5 days. I often don’t ever get to refrigerate it. I just heat it through in the morning and the evening and always have a delicious and healthy lunch or afternoon snack ready to eat.
Because my husband and I often eat soup and delicious fresh bread as a dinner, I always try to be cognizant of the protein content. The Everything But the Kitchen Sink Vegetable Soup gets its protein from the two types of beans that I use as well as the vegan sausage that I add. While I did not use a high protein (lentil) pasta this time, that would also raise the protein level. If eating a vegetarian or vegan meal isn’t important to you, feel free to add any kind of sausage that you happen to like, but do cook it first.
There is nothing difficult about making this soup and I happen to find chopping veggies a very Zen experience. If you don’t, many grocery stores sell pre-chopped veggies in their produce sections. But doing it yourself is cheaper as well as there being less chance of contamination. If you are really short of time, you can used drained and rinsed canned beans, but cooking beans from dried is so much better. This soup is perfect to make the night before you intend on serving it and on a slow weekend. The prep time is well under an hour and then it just simmers while you go do whatever you want.
Don’t be scared off by the length of the ingredients or directions. I just try to give you alternatives and to walk you through the process so that ANYONE could make this.
The version below has an Italian Minestrone-ish flavor profile and I used a vegan Italian sausage. However, by switching up the herbs and sausage, if used, you can instantly change it to be more Cajun or Middle Eastern or South Asian. And if you are not into pasta (who isn’t into pasta?!) you could use farro, barley, wheat berries, rice etc. The cook times for the grains will change somewhat but they all work.
Now because I am not dogmatic about veganism, I will admit that I like to add parmesan rinds to my soups. It is not in the ingredients list, but if you are not bothered by using this ingredient, I recommend adding along with the beans. If you do not wish to add the cheese rinds or if you don’t have any on hand, I would suggest adding a 3-inch strip of lemon zest to the pot with the beans.
Serve this with any good bread. If you have the time and inclination, make my breadsticks. Other than a nice glass of red wine, you are set. Enjoy!
Recipe
Yield: About 8 to 10 servings
Ingredients
2 to 3 Tablespoons of a buttery EVOO or Avocado oil
1.5 cups of dried beans soaked for at least 5 hours or overnight (I used a combination of cannellini and cranberry beans but navy or Great Northern or any runner bean would work.)
1 large or two smaller leeks (About 2 cups) white and light green parts, thinly sliced (You can use onion or shallots or a combination.)
5 to 6 cloves of garlic, peeled and finely chopped
3 large carrots, peeled and cut into a large dice
3 to 4 smallish potatoes, peeled and cut into a large dice (Yukon Gold or Red Bliss Potatoes are great here.)
2 medium zucchini, cut into half moons about 1/2-inch thick
About 2 cups of fresh green beans (preferably French Haricots Verts because they hold up better, but any crisp green bean will work) trimmed and cut into approx. 3-inch pieces
1/2 cup small pasta of choice (I used a tubetti but a small shell, macaroni or orecchiette etc. would work.)
28 ounce can of Italian plum tomatoes
2 Tablespoons tomato paste
1.5 teaspoons kosher salt and freshly cracked black pepper or to taste
2 rounded teaspoons dried Oregano, rubbed between your fingers
1 rounded teaspoon dried Basil
1.5 teaspoons dried Parsley or 1 Tablespoon of fresh, chopped flat-leaf parsley
1 or 2 bay laurel leaves
3-inch strip of lemon zest
1 bunch of Dino (Lacinato) Kale, stems removed and coarsely chopped (Baby spinach or chard would work as well)
4 cups vegetable stock
8 cups water or more, as needed
Vegan Italian Sausage (Optional, but recommended)(I like Field Roast brand – a 4-pack is 13 ounces, but there are other brands out there that are also good.)
Directions
Drain and rinse the beans well
In a 6 quart or larger stock pot or Dutch oven with a tight lid, heat the oil. Add the sliced leeks and sauté over medium heat for about 8 minutes or until just beginning to turn golden. Add the garlic and sauté for one minute more.
Add the carrots and potatoes and mix through. Cook for about 3 more minutes or until they just begin to soften. Add the tomato paste and canned tomatoes. If you are using whole tomatoes, break them up with a wooden spoon or your hands (BEFORE adding to the pot!).
Add the drained beans and give everything a good stir. Add the vegetable stock and water and bring the pot to a boil. Some scum from the beans will likely rise to the top. Just spoon most of it off and throw it away. Add the herbs, lemon zest, salt and pepper. Once you have done this, cover the pot, reduce the heat to a simmer and cook for about 2 hours.
A trick I learned from watching Sohla El-Waylly is to place the dried pasta in a bowl and just barely cover it with the hot soup liquid. Allow the pasta to sit in this liquid for about 30 minutes before adding it to the pot. This seems to prevent the pasta from swelling to ridiculous heights and retains more of the texture and pasta integrity.
After the soup has cooked for at least 2 hours (although 3 or even 4 hours is fine on a low light, if this fits in better with your schedule.) then add all of the other ingredients. Cover the pot and cook on simmer for at least 30 minutes. If you are not planning on serving the soup the same day, cover the pot and just bring it back to a boil after adding the remaining ingredients. Then turn off the heat. The next day, slowly bring the soup to a simmer. If I’m at home all day, I sometimes keep the soup on a very low light all day.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
I first tasted Moroccan Beet Greens – Selka in Israel back in the 1970’s. It was heavy like immediately. And yet, I’ve only actually made them a few times, whereas I make Barba or Moroccan Beet Salad every week for Shabbat. Unfortunately, where I shop (and I usually go back and forth between 4 stores) either the greens are missing entirely from the whole fresh beets or they are so wilted that they are only good for compost.
However, when my husband stopped at the market on our way back from one of our long walks, I was excited to see fresh, beautiful beet greens attached to the beets that I wanted to buy for roasting. Like other greens – Swiss Chard, Spinach, Collards, Kale – they are best sautéed in a little oil and with lots of garlic.
Moroccan Beet Greens kick things up just a notch, as you will find with most Moroccan food. I like my greens just ever so slightly crunchy and on the tart side. However, if you prefer a softer green, just sauté them a bit longer.
Do these greens make the most beautiful presentation? Probably not. However, they are delicious and are higher in iron than spinach, while also being rich in Vitamins C and K, anti-oxidants, magnesium and potassium.
So if you are fortunate enough to shop where beet greens are fresh, buy them and make this delightful and easy salad. Just a quick note: beets are grown in sandy soil, so wash the greens very well and spin them dry.
Moroccan Beet Greens – Selka
Yield: About 2 cups of salad(Can be doubled)
Recipe
Ingredients
1 large bunch of fresh beet greens, washed very well, dried and cut into about 3″ pieces (A salad spinner is great for drying, if you have one.)
1 to 2 Tablespoons EVOO, Avocado or other neutral oil
3 large cloves of garlic, minced
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon Aleppo or freshly cracked black pepper
1/4 teaspoon ground sumac
lemon wedges
Directions
Mix the cumin, paprika, salt, sumac and pepper together in a small dish
Heat oil in a large sauté pan with a tight-fitting lid. Add the garlic and watching carefully, sauté just until it barely begins to brown.
Add half of the beet greens and half of the spice mixture and mix through with the garlic. Then add the remainder of the greens and spice mixture. Cover the pan tightly and simmer for about 10 minutes, giving it a stir through once. If the pan seems dry add a tablespoon of water. However, if your pan lid is tightly fitting, you most likely will not need this.
After stirring everything through, re-cover the pan and cook for about 10 minutes more. Again giving it a stir about halfway through. Check if the stems are a desired softness.
Place in a serving dish and garnish with lemon wedges which can be squeezed over the top just before serving.
