Vegetarian Curry

Hooray I have a Meatless Monday recipe to share with you! I have made this vegetarian curry dish several times now. It's so easy and so good and so healthy! If you don't like a lot of heat be sure to leave the pepper out of this, as just with curry alone it has a little kick. 

You can add or subtract whatever veggies you like or have on hand. This time I forgot to get chickpeas so I substituted some small potatoes. I think sliced summer squash or zucchini would also be excellent in this! It also is a great recipe to make ahead and keep warm in the crock pot. My friend Jess shared this recipe with me after she got it from our friend Kelly. Thanks ladies! :)

Vegetarian Curry

Serves 4

Printable Version

Ingredients

Ingredients

2 tablespoons olive oil

1 small yellow onion

2 garlic cloves, minced

1 tablespoon ginger

1 thai or jalapeno pepper, seeded and finely chopped

1 tablespoon curry powder

1 teaspoon pepper

1 ½ teaspoon salt

1 large sweet potato, peeled and cut into ½ inch cubes

1 can chickpeas drained and rinsed

1 can coconut milk

½ cup water

½ cup frozen peas

½ cup diced tomatoes

Directions

Warm oil in dutch oven at medium low. Add garlic, ginger, onion and pepper. Cook until onion is translucent, about 4 minutes. Stir in curry and season with salt and pepper. Add sweet potatoes, chickpeas, coconut milk and water. 

Bring to a boil then reduce to simmer for ten minutes. Add peas and tomatoes and cook until heated through. If you want to keep warm in a crock pot, this is time time to transfer everything over. Serve over rice.

Meatless Mondays: Vegetarian Tostadas

I have been hanging on to this Veggie Tostada recipe from one my former students' Mom for a few years now. Jody has shared several delicious recipes with me via email that I kept in a folder and recently I went back through them and decided it was time to finally make these. It contains flavors that my husband and I love and best of all is meatless! I am always on the hunt for good vegetarian recipes. We both gobbled these up, enjoying the southwestern flavors and all the vegetable goodness. It's a very filling, satisfying dinner that doesn't take much time or effort besides chopping. They even taste great as leftovers. I am going to put this one into the regular dinner rotation. Thank you Jody!!

Vegetarian Tostadas

From Jody

Printable Version

Serves 6

Ingredients

1 tablespoon olive oil

1 cup chopped onion

1 cup chopped celery or bell peppers (I used a combination of these)

2 large garlic cloves, minced

1 can (15 1/2 oz) red beans, drained (I used black beans instead!)

1 can (15 1/2 oz) Great Northern beans, drained

1 can (14 1/2 oz) diced tomatoes (do not drain)

2 t. mild chili pepper

1 t. cumin

2 T. chopped fresh cilantro (dried works fine too!)

6 corn tortillas, optional

Optional toppings: shredded lettuce, chopped fresh tomatoes, shredded cheeses, sliced avocado, sour cream

Directions

Heat oil in large skillet over medium heat.  Add onion, celery and garlic.  Cook and stir 8 minutes or until softened.  Add beans and  tomatoes with juice.  Stir to blend.  Add chili powder, cumin and stir.  Reduce heat to medium-low and cover.  Simmer about 30 minutes, stirring occasionally, until thickened.

Preheat oven 400 degrees.

While bean mixture simmers, place tortillas in single layer directly on oven rack.  Bake 10 - 12 minutes or until crisp.  Place one tortilla on each plate.  Spoon bean mixture evenly over each one.  Sprinkle cilantro on top. Top with desired toppings.

Meatless Mondays: 15 Minute Avocado Pasta

Please don't call the blogger police. I know it's not Monday. In fact, here in Japan it's Wednesday evening. But I know you'll forgive me for calling this a Meatless Monday meal when you see it and even more when you give it a try. Creamy avocado is the base for this nice thick sauce. It's blended with garlic, lemon juice, olive oil, and basil. So simple, so fresh, so meatless and yummy. The original recipe calls for gluten free pasta, but I'm not into all that (are you getting ready to call the police again?) so I went with whole wheat pasta instead. Oh and I forgot to highlight that this meal only takes 15 minutes to get on the table and into your belly. What could be better?? 

15 Minute Avocado Pasta
From Oh She Glows
Printable Version
Serves 2
Ingredients
1 medium sized ripe avocado, pitted
1/2 lemon juiced with lemon zest to garnish
2 - 3 garlic cloves depending on how garlicky you like your food
1/2 teaspoon kosher salt
1/4 cup fresh basil
2 tablespoons extra virgin olive oil
2 servings (6 ounces) of your favorite pasta
Freshly ground pepper to taste
Freshly grated Parmesan cheese (optional)

Directions
Bring several cups of water to a boil and add in your pasta. Cook according to package directions. Meanwhile make the sauce by placing the garlic cloves, lemon juice, and olive oil into the base of a food processor. Process until smooth and add in the avocado, basil, and salt. Process until smooth and creamy. 

Drain and rinse pasta and place into a large bowl. Pour on the sauce and toss until throughly combined. 

Garnish with lemon zest, black pepper, and Parmesan cheese. Serve and eat immediately - this dish does not reheat!

Meatless Mondays: Mediterranean Pumpkin Soup

My wonderful friend Jess made this soup a couple of weeks ago and had me try a bite of it. I loved the smoky pumpkin flavor and the fact that this recipe is super healthy. I borrowed her cookbook and made it just a few days later. It's a great way to use up one of the several cans of pumpkins I still have sitting in my pantry from hoarding them this fall. I say hoarding because I was told that canned pumpkin would be in limited supply at our commissary. This caused me to not only purchase three or four cans here on the island, but I also also freaked out when there were truly none in stock at the store and asked my Mom to ship some cans to me from the States. My lovely obliging Momma sent me four cans. Note to self: seven large cans of pureed pumpkin is a little excessive. Regardless, this soup is a wonderful and guilt free Meatless Monday Meal!

Mediterranean Pumpkin Soup
From Mediterranean: A Taste of the Sun Cookbook and my friend Jess :)
Serves 4
Printable Version
Ingredients
2 pounds pumpkin, peeled and seeds removed (I used 28 ounces canned pumpkin)
2 tablespoon olive oil
2 leeks, trimmed and sliced (I used 1/2 yellow onion)
1 garlic clove, crushed
1 teaspoon ground ginger
2 teaspoons cumin
3 3/4 cups chicken stock (I used homemade turkey stock given to me by  my friend Krimp)
2 tablespoons peanut butter (I added this in, was not in original recipe)
Salt and pepper to taste
Cilantro leaves to garnish
4 tablespoons plain yogurt, to serve


Directions
Cut the pumpkin into chunks. Heat the oil in a large pot or Dutch Oven to medium and add the leeks (or onion) and garlic. Cook gently until softened. Add the ginger and cumin and cook, stirring for another minute. Add the pumpkin and the chicken stock and season with salt and pepper.

Bring to a boil and simmer for 30 minutes, until the pumpkin is tender. Process the soup in batches if necessary or use a hand blender to create desired thickness (not necessary if you used canned pumpkin).  Serve the soup in bowls with a swirl of yogurt and a garnish of cilantro leaves. 

Meatless Mondays: Kickin' Black Bean Soup

Meatless Mondays are back! It's been a while, but it is my goal to get back to eating vegetarian at least once a week. This spicy black bean soup is a perfect Meatless Monday meal: it's hearty, healthy, and has some kick to it! I cooled it off with a squeeze of fresh lime, a dollop of sour cream, and a sprinkle of fresh cilantro. It's a wonderful, filling soup that is a cinch to make! From start to finish this soup takes less than half an hour. 

Kickin' Black Bean Soup
Modified From Let's Dish
Printable Version
Makes 4 bowls
Ingredients
1 tablespoon olive oil 
1 small onion, chopped
1 jalapeno, seeded and finely chopped (I used about six slices of pickled jalapenos from a jar)
3 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon Julio's Seasoning (a gift from our awesome friends from TX!) or a dash of cayenne
2 (15 ounce) cans black beans, rinsed and drained
2 cups beef stock or vegetable broth
2 tablespoons lime juice
1/4 cup fresh cilantro
Sour cream
Salt and pepper, to taste


Directions
Heat olive oil in a Dutch Oven over medium heat. Add the onion, jalapeno and garlic and cook until soft, about five minutes. Stir in the chili powder, cumin, and Julio's seasoning. 

Add the beans and broth and simmer for fifteen minutes. 

Remove 1 1/2 cups of the soup and puree in a blender then return to a pot (or use a hand blender directly in the pot). 

Remove from the heat and stir in lime juice. Ladle into individual bowls and add a dollop of whipped cream and a sprinkle of cilantro. Season to taste with salt and pepper. Excellent with tortilla chips!

Meatless Mondays: Cilantro Coconut Milk Pasta

It's been a while since I posted a Meatless Monday recipe so I'm excited to share this one with you. Minced cilantro and coconut milk play the leading roles in this creamy, unique pasta from Health Nut. You have never tasted anything like this and the smell of this pasta is amazing and exotic - cliantro, garlic, onions mingling with spices.  Hubby and I really enjoyed this dish - if you are a cilantro fan I promise you will love it too!

Cilantro Coconut Milk Pasta
From Yasmeen @ Health Nut
Printable Version
Ingredients
1 cup fresh cilantro
3/4 cup coconut milk
1 lb whole grain or multi grain pasta
1 clove garlic
1/2 medium onion, finely chopped
1/4 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 teaspoon salt
1 teaspoon extra virgin olive oil


Directions
Puree the cilantro (leaves and stems) in a food processor. Set aside. 

Cook the pasta to al dente according to pasta directions. When pasta is done, drain and cool. In a medium sized pan heat the olive oil and add onion. Cook until translucent and then add garlic and other spices. 

Cook for a minute or two then add in the coconut milk. Bring to a slow boil then mix in the pureed cilantro and cooked pasta. 

Combine throughly, then turn off the heat. Serve warm. 

Meatless Mondays: Lemony Pesto Pasta with Spinach, Edamame, and Toasted Almonds

Happy Memorial Day Everyone! If you have overindulged on grilled meats, baked beans, sweet desserts, and other Memorial Day fare, I definitely recommend you try out this light bright pasta dish from The Kitchn. It is wonderfully fresh with healthy flavors: spinach, pesto, toasted almonds, pops of edamame and lemon juice. It can be made hours ahead and left at room temp, and it also is excellent as leftovers. A perfect lightened up dish for your next summer picnic.

Lemony Pesto Pasta with Spinach, Edamame, and Toasted Almonds
From The Kitchn
Serves 4-6
Printable Version

Ingredients
8 ounces spaghetti
1/2 cup pesto
8 ounces spinach
2 cups edamame (shelled and shucked)
Juice from 2 lemons (plus lemon wedges for serving, if desired)
Salt and pepper to taste
3/4 cups slivered almond, lightly toasted


Directions
Heat a large pot of boiling water to boiling and cook pasta until al dente. Remove from water and rinse with cold water.

In a large bowl stir the pasta, pesto, and spinach until combined. Stir in the edamame and squirt the lemon all over the finished dish. 

Reserve a few lemon juices for people to add more if desired. Salt and pepper to taste. Garnish pasta with toasted almonds and serve. 

Meatless Mondays: Mozzarella, Tomato and Avocado Salad

Meatless Mondays do not get much better than this, my friends. I dare you to find a more fresh, delicious salad than this one from Val So Cal. The instant I saw it I fell in love. But then I made it and had a bite and I was done for. These flavors are just perfect together - juicy, crisp cherry tomatoes, soft creamy mozzarella, rich avocado, fresh parsley and basil, lemon juice and olive oil. Serve it with a warm, toasted baguette and you'll be done for too!

Mozzarella, Tomato and Avocado Salad

From Val So Cal

Printable Version

Ingredients

1 container cherry tomatoes, cut in half

1 carton fresh mozzarella cheese pearls, drained

1 avocado, peeled and diced

1/3 cup basil, julienned (I used my frozen basil I had on hand, it was perfection)

2 tablespoons fresh parsley

1/4 cup lemon juice

1/4 cup olive oil

salt and pepper to taste

Baguette - optional

Directions

In a large bowl combine the tomatoes, mozzarella, basil and parsley. Set aside.

In a small bowl whisk the lemon juice, oil, salt, and pepper. 

Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.

Just before serving stir in the chopped avocado. 

Serve with a slotted spoon and toasted baguette. 

Meatless Mondays: Asparagus, Broccoli, and Spinach Soup

A very long time ago, while watching Rachael Ray, I heard her say to save the woody ends of asparagus instead of throwing them away because they can be made into soups. I remembered this little tip while I was making Marinated Asparagus, Tomatoes, and Hearts of Palm the other day.

I scoured the internet looking for recipes for asparagus soup using the leftover parts of asparagus, but every singe recipe called for whole asparagus.

 I decided to go for it anyway and threw in spinach and broccoli because I had those on hand and knew it would bulk up the nutritional value and flavor of the soup. I used vegetable soup as the base but used a little half and half to make it more velvety and creamy. Shredded parmesan cheese added in at the end made the soup richer. This soup is uber healthy and chock full of veggies. I hope you'll give a try the next time you have asparagus ends and if you do, please let me know what you think!

Asparagus, Broccoli, and Spinach Soup
An Ashley's Cooking Adventures Original
Printable Version


Ingredients
1 pound of the leftover woody ends of asparagus
1 cup spinach (frozen or fresh)
1 cup broccoli (frozen or fresh)
4 cups vegetable broth
1 cup halt and half
2 tablespoons garlic
3 tablespoons lemon juice
Salt and Pepper to taste
1/2 cup shredded Parmesan cheese


Directions
In a dutch oven or large pot, bring the vegetable broth to a slow boil. Add the asparagus and broccoli to the pot and cook for about five minutes. Add in the spinach and cook two minutes more. Stir in the garlic. Take the pot off the heat and with a hand blender, slowly begin to puree the vegetables until only a few small chunks remain (or to your desired consistency).

Add in the lemon juice and half and half. Stir in Parmesan cheese until combined, then season with salt and pepper to taste. 

Garnish with additional Parmesan cheese and sour cream if desired (this was my hubby's touch).