Kale, Chickpeas, and Tomatoes

My garden is producing quite a bit of lettuce, chard, and kale right now. As a result, I searched for recipes to use the bounty from my garden in new ways. I came across a recipe for Chickpeas and Kale in Spicy Pomodoro Sauce. 

I modified the recipe and made it my own based on the ingredients I had on hand and personal preferences. My dish features the KALE more than the original. It leaves the ingredients chunky and with a variety of textures.

 

Ingredients:

• 6 cloves of garlic (diced and crushed)
• 1 14 OZ can of diced tomatoes  (either with garlic or italian herbs)
• 3 cups of diced kale
• 2 cups chickpeas
• 1/4 cup diced onion
• 1/2 tsp caraway seeds
• olive oil (so nothing sticks to the pan)

Instructions:

• Saute the garlic and onion in oilve oil until translucent
• Add the caraway seed and warm for a minute or two
• Add the diced tomatoes and stir to combine
• After a few minutes add the kale and chickpeas
• Cook until kale has softened to your liking 

Serve with rice, gluten free pasta, or gluten free bread bread 

You can add some shredded mozzarella or Parmesan cheese (I prefer Violife Vegan Cheese) to the dish as you serve

Lentil Tikka Masala

 Tikka Masala can be enjoyed Gluten Free and Vegan. 

Ingredients:

•  olive oil ... just enough so nothing sticks
  
• 1 medium onion diced
• 1-2  tablespoons grated fresh ginger
• 4 medium garlic cloves, minced
• 1 1/2 tablespoons garam masala
• 1 28-ounce can crushed tomatoes (fire roasted or with peppers added)
  
• 1 1/2 cups vegetable broth
  
• 1 1/2 cups red lentils
• 1 can coconut milk

Instructions:

Saute onion, garlic, ginger, and garam masala in olive oil until onions are translucent

Add can of tomatoes, broth, and lentils. Stir to combine.

Bring to a boil then turn heat down to low and cover. 

Once most of the liquid is absorbed, add the coconut milk. Start with 1/2 a can. Add the full can if the extra liquid is needed (based on personal preference and how absorbent the lentils are).

 

Enjoy with rice ... white or brown based on your preference. 

Greek Style Spaghetti Squash

 Spaghetti Squash is Versatile

 

I enjoy eating it as a side dish and I enjoy using it as a main dish. 

It is easy to prepare and warms the house on a cold day.

Ingredients

• 6 cloves of diced garlic
• 1/2 onion diced
• 1 can tomatoes (I used tomatoes with basil and garlic) 
• 2 cups diced olives
  
• Feta (I used Violife Vegan Feta)
• Just enough olive oil so nothing sticks to the pan
• Salt and pepper to taste (at serving)

 

 Instructions

Cut the squash in half and removing the seeds. (I also roasted the seeds for use in other dishes).

Roast the squash in the oven heated to 350 for about 1 hour. The roasting time depends on teh heat of your oven and the size of the squash. 

Add the diced garlic, onions, and olive oil to a pan. Saute till translucent. 

Add the can of tomatoes, and diced olives  and stir to combine. 

Once the squash is roasted, let it cool enough to remove from its shell and add to the mixture in the pan. 

Crumble feta on top as you serve. 

Thai Curry Featuring Red Lentils

 I have been searching for recipes that are nutritious and can be enjoyed for a few days. I enjoy curries and wanted to make one that would taste as good on day three as it did when it was warm from teh stove on day one! I found one and am sharing it with you today.

Ingredients

• 1/2 cup onion diced 
• 4 cloves of garlic, smashed and diced
• 2 cups of diced carrots (smaller the better). I like using rainbow carrots for color.
• 2 tbsp fresh ginger diced
• 2 tbsp red curry paste
• 2 tsp ground cumin
• 2 1/2 cups dry red lentils
• 1 can tomatoes ( I use fire roasted)
• 1 can unsweetened coconut milk (I use reduced fat)
  
• 6 cups of vegetable broth (I use low sodium)
• olive oil, coconut oil, or avocado oil ... just enough to saute vegetables

Instructions (use a soup pot)

• Saute onion, garlic, ginger, carrot, cumin, and curry paste in oil until onion are translucent
• Add the red lentils and stir to coat
• Add coconut milk, tomatoes, and broth and bring to a boil
• Reduce heat and cover. 
• Stir occasionally.  
• After about 30 minutes the curry will be thick and ready to serve. 

 

 

Serve

• Serve over rice, millet, quinoa,  or sorghum
• Serve with a wedge of gluten free pita bread
  

 Storage

Store leftovers (if any) in a tightly sealed container in the refrigerator

 

Millet Mung Bean Red Lentil Mix

I made a batch of millet and used it for several recipes. This recipe can be made in 30 minutes or less if the millet and mung beans are prepared ahead of time. The depth of flavors and textures in this dish is amazing...you will want to make it again and again.

Millet 2:1 ratio of water to millet (about 20 minutes to prepare)
Mung Beans 2:1 ratio of water to beans (takes 30-45 minutes)

Ingredients:

2 cups cooked millet
1/2 cup dry mung beans
1/2 cup dry red lentils
1 can of tomatoes (I prefer low salt varieties) (rinse can with 1/2 can of water to get all of the tomatoes out and add a bit more moisture)
1 inch of fresh ginger (peeled and diced)
1 tsp oregano
1 tsp cumin
1 tsp curry
1 tsp cayenne
1 cup nutritional yeast
4 cloves of garlic (diced)
1 red bell pepper (diced)
1 large carrot or 2 small (diced)
1/2 cup onion (diced)
olive oil ... so nothing sticks to the pan
salt and pepper to taste

Instructions:

• Saute the onion, garlic, vegetables, and spices in a pan with olive oil 
• Once they soften a bit (about 5-7 minutes depending on the size of your knife cuts) add the can of tomatoes + water, millet, mung beans, and red lentils
• Stir to combine
• When most of the moisture is absorbed, add the nutritional yeast and stir to integrate
• Add salt and pepper to taste 
• Serve alone, add tofu, or serve as a side dish for a veggie/vegan burger