Tag Archives: vegetarian

Mediterranean Quinoa Salad

Image

Quinoa is scary to some people. It seems like an intense health food, like the step before drinking wheatgrass for breakfast. But it’s surprisingly versatile, slightly nutty, and protein packed.
My mom is the one who developed this recipe, which makes sense, because she’s been cooking healthy foods since her 20s in the 1980s, back in that frightening time when everyone thought oils and fats were bad and nobody knew what hummus was (how could a world like this exist?! How did she survive without avocados and hummus?)

Try and delight! It’s my go-to snack option for between classes and before yoga when I need a vegetable packed salad that keeps well in the fridge.

Quinoa 
Image

The general rule is 1 cup quinoa to 2 cups water. Double check your packaging, but here’s the typical plan. You begin by bringing the water to a boil, add the quinoa, fluff and sprinkle in salt, then cover and turn down to a simmer or low heat for about 15 minutes – depending on type – read your instructions! – then fluff (what a delicious word for the process of using a fork like a shovel to gently scoop up and, well, fluff), then let sit for five or so minutes more.

Image

Salad Component 
Ingredients: 1 cucumber, 1/2 onion, 1 red pepper, 1/4 c. parsley

Image

Just chop and add to the quinoa

Dressing: mix 1/3 c. extra virgin olive oil, 3 tablespoons lemon juice, 1/2 to 1 tsp. salt

Mix dressing, quinoa, and veggies together. Taste the health rainbow.

Image

Almond-Fig-Soy Dressing and The More than a Salad Salad

IMG_3626

The More than a Salad Salad: Cucumber, Red Pepper, Onion, Cilantro, Sesame Seeds, an Almond-Fig- Soy Sauce, and Brown Rice Foundation

The halls of Harvard are hallowed, but the dining halls are… embarrassingly void of delicious food. There are the pizza options, the fried food options, and the cheese covered-mystery meat options.
I usually make a salad. But dining hall salads too are disappointing, satisfying hunger without satisfying the tongue. Without good dressing, eating a salad means accepting that I am in fact eating a pile of vegetables.

What the world needs is a hero. A dressing hero to save me from the bland flavor of my own salads. I have made that hero.

“The embarrassing thing is that my salad dressing is out-grossing my films.”  – Paul Newman

Brown Rice

Ingredients:

1 c. brown rice

2 c. water

½ onion
½ tsp salt

1.  Soak the rice and drain to rid of excess starch

2. Cook onion with 1-2 tbs. olive oil until begins to turn gold (medium heat)

Image

3. Add the rice and 2 cups of water (medium heat)

Image

4. Bring water and rice to a boil, then drop temperature to a simmer and cover with a lid

5. Follow timing instructions of rice brand

Image

Salad Component

Ingredients:

1 cucumber

1 red pepper

½ onion

3 tbs. chopped cilantro

Image

1. Chop all the ingredients into small pieces and toss

Image

 

Almond-Fig- Soy Sauce

Ingredients:

4 tbs. almond butter

1 tbs. fig jam (preferably made without added sugar)

1/4 c. lemon juice

2 tbs. water

3 tbs. Braggs amino acids or soy sauce

1 tsp. fresh ginger

1. Blend until creamy

Image

Toss ¾ of the rice, the vegetables, and the salad dressing and serve with 1 tbs. of sesame seeds

Hummus

Image

Literary thoughts on Hummus:

“My fatal flaw is hubris.”
“The brown stuff they spread on veggie sandwiches?”
“No, seaweed brain. That’s hummus. Hubris is worse.”
“What could be worse than hummus?”
– Rick Riordan, The Sea Monsters

Unlike Percy Jackson from The Sea Monsters, I personally love hummus, and veggie sandwiches.

I went to Israel two years ago and discovered that it was not the land of milk and honey that Biblical PR had led me to believe… it is the land of chickpeas, and the children of chickpeas, falafel and hummus.

Image

Yum. This was no deli board dip for vegetables. The hummus in Israel is a main attraction, somehow both more simple (they don’t do the “garlic lovin’ ” or “roasted red pepper” or “lemon coriander” flavored or altered styles we eat) and yet substantially more delicious.

So I ate hummus for lunch with pita, hummus for dinner as a side dish, and hummus for breakfast, because, hey! Why not?

But after so much joy, when I came home, I suffered. Hummus wasn’t the same. How could I ever be satisfied with the packaged brands of my youth?

So put down the plastic tub and consider making your own hummus, because I want to show you a whole new world.

I won’t claim I’ve listed the perfect hummus recipe below, oh no! this is only a formula for you to make your own. Go forth my favorite cooks and spread the word, we don’t have to be satisfied with store bought hummus anymore!

Hummus

1 cup. chickpeas (extra points if you’ve started with dry chickpeas and cooked them yourself)

3 tablespoons tahini

juice of 1 lemon

2 tbs. water (with the possibility of adding more for a thinner and creamier hummus)

½  -1 tsp. salt (taste taste taste!)

½ tsp ground cumin

1 clove garlic or ½ tsp. crushed garlic (optional roasting until golden, or add raw)

2 tbs. extra virgin olive oil

Image

Blend the ingredient together until the hummus reaches an incredibly smooth consistency. I’d let the blender or mixer run for at least two minutes.

Serve sprinkled with paprika and drizzled with olive oil

Image

Happy Bowl: Of Brown Rice and Veggies

Image“Not all those who wander are lost” J.R.R. Tolkien

I have been wandering, but am home again, this time in Harvard Square. What better way to settle into a new school year – the LAST school year *cue dramatic music* and a new apartment than with cooking?

Tonight I brought together many, many fresh ingredients to make this Happy Brown Rice Bowl. I admit that by the time you’ve chopped and cooked three or four vegetables and put together the romesco sauce, you may not feel as happy. But the Happy Bowl is delicious and the roasted sweet potato leftovers become morning egg scrambles. Worth it.

Happy Bowl

1 c. brown rice

2 sweet potatoes or 2 cups chopped butternut squash

2 c. spinach

1 tomato

2 onions

1 clove garlic

salt, pepper, paprika, and olive oil distribution will be explained below

Begin with the sweet potatoes

Image

1. Wash two potatoes and peel if you wish

2. Chop into 1/2 inch cubes

3.  Toss the sweet potatoes in 1 tsp. salt and 2 tbs. of extra virgin coconut or olive oil

4. Bake at 350 for between 45 minutes to an hour (making sure to stir the potatoes halfway through cooking so they cook evenly) until softened and beginning to crisp up at edges

Image

Brown Rice Base

Quick cook rice takes about 15 minutes  while ordinary brown rice takes around 40. Check your rice instructions!

1. Soak 1 cup rice in water and stir, then drain to rid rice of excess starch – which can make it sticky

Image

2. Dice 1/2 onion and fry in a pot with 2 tsp. olive oil for two minutes

3. Add drained rice and two cups of water

4. Add 1/2 tsp paprika and 1/2 tsp salt

Image

5. Bring water and rice to a gentle boil on medium heat, place lid on pot, and turn heat to simmer (following the timing directions for your rice)

Caramelized Onions

1. Chop 1 onion into thin slivers

2. Fry with 1-2 tsp. water for two minutes (you can begin with oil, but I prefer to use water in the beginning), then add 2 tsp. extra virgin olive oil and allow to fry for five minutes, stirring and adding oil as needed to prevent burning. Image

3. Add 1/2 tsp – 1 tsp. of honey to increase sweetness and caramelization

4. Onions are done when they’ve turned a golden brown color and have lost much of their original size

Romesco Sause

Ingredients:

1 red pepper

2 tbs. basil

2 tbs. parsley

1/2 cup almonds

3 tbs. olive oil

1 clove garlic

juice of 1/2 a lemon

1/2 tsp each: salt, paprika, red chili flakes

pepper to taste

Blend, add extra oil or water to reach a thinner consistency if desired.

Image

Garlicky spinach recipe can be found here

https://dakotaroot.wordpress.com/2013/05/22/build-a-better-breakfast-with-spinach-three-ways-and-british-tomatoes/

Now CONSTRUCTION

fill a bowl with rice, layer with garlic spinach, caramelized onions, sweet potato (or butternut squash) chunks, diced tomato (I trust you to dice a tomato without guidance), and then, oh king of sauces, the Romesco.

Sit, smell, eat, enjoy.

Image

Baingan Bharta – Spicy Roasted Eggplant, Tomatoes, and Onions

Image

Baingan Bharta – Spicy Roasted Indian Eggplant

 With Oxford’s biggest boat racing on the river this weekend, it’s like we’ve all stepped into a romantic British novel. Silver skies, a dark blue river, and future members of Parliament sipping Pimms from the boathouses and screaming for their colleges. 

But even with summer just days away, the atmosphere is stormy and dramatic. Even the excitement of the races can’t make it warm and sunny.

When I want to feel sunny or warm, I cook something like this dish, with spicy peppers and brightly colored tomatoes and turmeric.

Ingredients:

1 eggplant

2 onions

5 tomatoes

3 green finger chilies (or 2 if they are big)

1-2 tablespoons virgin coconut oil

1 garlic clove

1 tsp. cumin seeds

1 tsp. chopped fresh ginger

1 tsp. turmeric

1 tsp. red chili powder

½ tsp garam masala

½ tsp. salt

Image

Step 1. Begin by roasting your eggplant at about 375 for 45 minutes until the skin is scorched and wrinkled.

Image

Step 2. Chop the onions, tomatoes, finger chilies, garlic, and ginger in preparation

Step 3. Heat 1 tablespoon of virgin coconut oil and when hot, put in the cumin seeds. Allow to ‘pop’

(Note, heat should be about medium high)

Step 4. Add chopped onions to the cumin seeds, cook for about 2 minutes

(Note, I added an additional two tsp. of coconut oil at this point. You could add it at the beginning as well, but I prefer to keep some of my oil less cooked. You could also probably go without the extra oil if you want a healthier dish)

Step 5. Add the chopped garlic, ginger and finger chilies, stir and allow to cook about a minute

Image

Step 6. Add the turmeric, red chili powder, and diced tomatoes. Stir and cook for about 5-8 minutes, until the tomatoes have cooked down to a sauce-like consistency and the oil begins to separate from the mixture

Step 7. Cut your cooked eggplant in half and scrap the inside pulp into a food processor or blender. It should be soft and easy to remove from the skin. Blend the eggplant with the ½ tsp. of salt

Step 8. Add the eggplant pulp and the ½ tsp. of garam masala to the pan, stir in, and let cook for an additional 2 minutes so mixture comes together

*Taste and potentially add between a ½ tsp and a full tsp. more salt to taste

Image

Warmth in a bowl! To contrast with gray cloudy days. 

Gujarati Style Daal

ImageCooking is a form of translation, where my taste begins converting flavors and traditions from another culture into my own recipes. Indian food my be my favorite, because the ingredients are so colorful, so spicy, and so filled with life. Inevitably though, I make changes, like adding an onion, dropping a spice I don’t have, or taking out the ever present ghee to make the dish dairy-free with coconut oil

Gujarati Style Daal

Ingredients:

1c. lentils (urid daal that has been presoaked in water for 2-4 hours)

4 c. water

1 onion

1 tsp. cumin seeds

2 garlic cloves

4 curry leaves

2 tsp. ginger

3 finger chilies

2 tablespoons coconut oil

1 cup pureed tomatoes (about 3)

1 tsp. turmeric

1 tsp. hot chili powder

at least 1 and 1/4 tsp. salt

Step 1. Cook the 1 cup of lentils in 3 cups of water and a teaspoon of sea salt for 30 minutes, and then smash the lentils with a spoon (every lentil does not have to be smashed, but smash enough so you begin to get a creamy consistency)Image

Step 2. Cook 2 tablespoons of virgin/cold-pressed coconut oil, drop a cumin seed in when gets hot, if it pops (a sizzling, crackling noise) the oil is hot enough and you can add all the cumin seeds

Step 3. When the cumin seeds have ‘popped’ add the diced onionImage

Step 4. Let onion cook 1-2 minutes (you don’t want it to brown) and add the diced garlic, ginger, curry leaves, and finger chilies. Allow to cook for an additional minute

Step 5. Add the tomatoes (which you should have pureed in a blender or food processor), turmeric, chili powder, and 1/4 teaspoon salt

Step 6. When the tomato, onion, and spices mixture has cooked about 5 minutes more, add this mixture to the lentils. Stir and mash further.Image

Step 7. Add 1 cup additional water to the pot and let cook on low for 10 to 15 more minutes, until creamy.

Step. 8 Serve with chopped cilantro, rice, and some naan or chapati

Image

Note: If you taste the daal and you think “hmm, it needs something, but what is it?” Add a pinch more salt at a time until that question goes away. This lentil dish might just need a little extra salt to taste)

The Go To Healthy Pasta – Alla Checca

The Go To Healthy Pasta – Alla CheccaImage

I have been in a love affair with the tomato since about seven, when I first began carefully, joyfully slicing about 12 tomatoes at a time to make my alla checca. So on essay days (3 days each week when I devote myself distracted body, exhausted mind, and aching soul to my computer and a stack of books, a stack I spent the previous 3 days reading), I will probably make this simple, quick to cook pasta dish.

Ingredients for a 1 Person Serving:

4 tomatoes (yes 4! No questions, because 4 tomatoes is my idea of a one person serving of a la checca)

2 teaspoons chopped fresh basil

3 tablespoons extra virgin olive oil

salt and pepper to taste

As much pasta as you like

Image

Simply slice the tomatoes into tiny pieces (below see the evolution of tomato from whole to small)

Image

Mix the olive oil, salt, pepper and chopped fresh basil with the tomatoes and add your cooked pasta of choice. It’s that easy. You don’t have to cook anything except the pasta. I made my version with gnocchi- which cooks in under 3 minutes- so we can spend less time cooking and more time eating before we all get back to whatever books, projects, or daily grind is ahead of us.

Take a well-deserved break and enjoy your meal!

-Dakota