Recipe Review: Curried Red Lentil Soup with Lemon (Vegetarian Times)

Last night I had a little Oscar party at my place for myself and 3 friends. It was actually my first time watching the whole thing from start to finish. Even the red carpet stuff. Which is the best I think. I love looking at all the outfits. My faves of the night were Gwenyth Paltrow and Mila Jovanich.

Mila Jovanich

Gwenyth Paltrow

Gorgeous! I'm not that into the cape that Gwenyth is wearing but the dress is pure perfection. So classy yet sexy. And same goes for Mila. Love the detail on that dress. I thought the oscar's were relatively well done. Billy Crystal was funny but the commentary was horrific. Like bad. The people were annoying and had trainwreck fashion. LOL 

Back to food, So I got this recipe book from Vegetarian Times and finally made a recipe from it. Well I have but I changed it so much that it turned out completely different. This time I followed it with a few minor changes. 

Curried Red Lentil Soup with Lemon

Ingredients

2 cups red lentils

4 cups water

2 cups veggie stock

1 onion, diced or 1/2 large

4 celery stalks, chopped finely

3 medium sized carrots, chopped finely

3 garlic cloves, minced

1/2 bunch cilantro, chopped

1 tbsp curry powder

1 tsp cumin

1 lemon, juiced

Directions:

1. Bring lentils, broth and 4 cups of water to a simmer in a large pot. Skim away foam that rises to the top. Reduce heat to medium low and cover. Simmer for 5 minutes, stirring occasionally. Drain and rise. Put back into the pot with another 2 cups of water and 2 cups of veggie stock.

2. Add onion, celery, carrots. and garlic. Simmer uncovered for 20 minutes. Add cilantro, curry powder and cumin and simmer for another 20 minutes. Add the lemon juice. 

Mmmmm big ole pot of goodness.

I put a little brown rice at the bottom.

So the changes were minor. I used less onion, extra carrots because mine were small, more garlic and I more cilantro I think. But I don't think that would have changed the flavour much from the original. I also used 2 cups of veggie stock vs a quart, because I don't know how much a quart is. And I was lazy to google it. LOL

My friend Lauren brought me flowers!!! What a nice hostess gift. I LOVE getting flowers. I def don't get that enough. I guess that's what happens when you're single. LOL I just buy them myself sometimes. AND I don't think she knew that tulips are my fave. My birthday is coming up so for any of my friends reading....I love flowers and I LOVE tulips!!! Lol.

I put together a veggie tray and made some homemade hummus but forgot to take a pic. I'll post the recipe and a pic of the hummus tomorrow though. Its amazingly easy to make and WAY cheaper and better for you.

Peace

xoxo

K

A gluten free goddess meal: Spaghetti squash and homemade pasta sauce

I picked up a spaghetti squash a couple days back and finally decided to give it a shot. I've heard of people using spaghetti squash as a noodle substitute and have been so curious to try it. I baked my squash the night before so I could save some time in the preparation. I baked it like I do any other squash, skin up and with no oil. At 375.

Veggie Pasta Sauce

Ingredients

2 small zucchini, diced half moon

1/2 onion

1 carrot, diced

2 celery stalks, chopped

3 garlic cloves, minced

2 handfuls spinach, chopped

6 or 7 mushrooms, sliced

2 large tomatoes

4 roma tomatoes

2 tsp basil

2 tsp chili flakes

1/2 tsp sea salt

1/2 cup water

2 tsp tomato paste

Directions:

1. Pulse the 2 large tomatoes in a food processor or blender. If you want to use store bought tomato sauce you can, but this way is better.

3. Pan fry the onions and garlic in 1/4 cup water until translucent. Add the carrots and celery. Cook for 5 minutes.

4. Add remaining ingredients and stir to combine. Cook on medium-low heat for 10 minutes. Taste and add any additional seasonings you like. I found it perfect with just the basil and little bit of salt.

5. Serve with your favorite pasta or with roasted spaghetti squash like me for a nice gluten free meal!

Roasted spaghetti squash

Pot of goodness

A complete meal

I sprinkled some sesame and hemp seeds on top for good measure. So my verdict on spaghetti squash noodles is this: they are good, they feel like noodles in your mouth, they taste good, and are relatively filling but for me, not enough. I did have a cup of quinoa and the pasta sauce after because I was hungry again. I would def do this meal again though, but I'd add something with a little more substance like portobella mushrooms and/or quinoa and/or sweet potatoes. Mmmm sweet potatoes. 

On Monday night for the Bachelor I went to my friend Brooke's house for dins. She made me a gorgeous roasted veggie enchilada dish. OMG it was so damn yummy! And vegan. And gluten free! BAM. I'm not a huge fan of corn tortillas, they can be so dry sometimes but in this dish they were phe-nom!  Brooke got the recipe from here and I got it from her so I can make this again. It would def be one of those meals to cook for an omnivore because its super yummy and filling. Even though its light tasting. 

Here's the pic of Brooke's. YUMMERLY.

Looks good right? I'm so lucky to have such awesome friends. Some people think its such a daunting task to cook/eat with a vegan, but its really not that hard. There are a plethora of veggies out there to eat. With even more combo's to make such yummy, nourishing food. I think I can vouch for that. Lol The only thing Brooke changed in that recipe was that she used Daiya instead of real cheese. Daiya is vegan and allergen free. Its the best fake cheese out there fo sho. 

I'm currently reading 2 books but this one is really fascinating so far. Well they both are but I'm on the whole wheat/gluten free kick so this one is hitting home. Check it out!

Peace

xoxo

K

Recipe Review: Ani Phyo; Kale, Avocado and Sprout Salad

I picked up one of Ani Phyo's books in the early summer. She is a Eco Sylist and Organic Food author based out of LA. She is a raw foodist. I really think there is something to a raw food diet. I think its extremely healthy, but I don't think I could do it 100%. But incorporating more raw food is not hard at all. I drink a green smoothie and have a big salad every day. Its a good start but there are definitely way cooler recipes for raw foods. I need to start making things from one of her books.

SOOO, that said, I looked on her website and found a recipe that she likes to make while she's traveling because its really easy to make, requires little ingredients or equipment. 

Kale, Avocado, Sprout Salad

1/2 bunch kale, de-stem, and tear leaves into bite size pieces

1 avocado

1 lemon's juice

1 container sprouts, any kind

In a large mixing bowl, place kale and massage with avocado. Squeeze lemon juice, and massage.  Add sprouts and salt, if using. Massage and toss to mix well.

Ready to go.

Massage that kale Baby!

 The only change that I made to the dish was that I added a couple teaspoons of hemp seeds. This salad was super quick and easy to make with maximum flavour and satisfaction. The fat in the avocado did it I guess and lemon. Lemon is an amazing fruit. I use it in my smoothies, stir fries, soups and I drink it with hot water in the morning.

YUM

There's so much good stuff in this salad. Kale and sprouts have a great amount of protein in them. SO its a powerhouse salad. I'm actually going to make this again tonight. Can't wait.

Peace

xoxo

K

Recipe review: The Kind Diet Risotto with Oyster Mushrooms, Leeks, and Peas

Last night I had the pleasure of cooking for my lovely friend Brooke. We both really love the book The Kind Diet by Alicia Silverstone so I thought it appropriate to make something from there. I haven't made THAT many recipes from her book so perf! I chose the Risotto with Oyster Mushrooms, Leeks, and Peas as I've never made a risotto from scratch before. I've only made a box one (gasp!). Lol

Risotto with Oyster Mushrooms, Leeks, and Peas

Ingredients

3 tablespoons olive oil

3/4-1 cup oyster mushrooms, or 1 cup button mushrooms, sliced

2 pinches sea salt

1/2 cup thinly sliced leeks

1/2 cup fresh or thawed peas

1-2 garlic cloves, minced

3/4-1 cup onion, chopped

1 cup Arborio rice

1/2 cup mirin or white wine

Directions

Bring 5 cups of water just to a boil in a saucepan. Remove from the heat and cover to keep warm.

Meanwhile, heat 1 tablespoon of the oil in a skillet.  Add the mushrooms and a pinch of salt and stir until the mushrooms soften.  Add the leeks and a pinch of salt and saute for 1 minutes, or until the leeks soften.  Add some water to the pan, 1 tablespoon at a time if the vegetables become dry or start to stick to the pan.

If you are using fresh peas, blanch them for 1 minutes in a small pot of boiling water, and then add them to the sauteed vegetables.  If using thawed just add them. Remove from heat and set aside. 

Heat the remaining 2 tablespoons of oil in a medium skillet over m edium heat. Add the garlic and onion and, when the onions begins to sizzle, add a dash of salt. Saute until the onions soften, about 1 to 2 minutes.  Stif in the rice and toast the grains until they are opaque, about 2 to 3 minutes.  Stir in the wine and cook until it has evaporated.  Reduce the heat to medium low and begin add the warm water by ladelfuls, stirring it into the risotto, and adding more liquid only when the previous addition has been absorbed.  After the rice has cooked for 20 minutes, seas to taste with salt.  The total cooking time should be 25 to 30 minutes. The risotto will be creamy, but the rice should retain some firmness.

Add the sauteed vegetable mixture to the risotto and stir together until hot. Serve warm.

Ok, so that's the recipe the way its presented in the book. I, of course, have made some changes, like I always do. The changes are:

1. I did not use oyster mushrooms as they weren't available so I used 4 button mushrooms and 1 portobello.

2. I used an entire leek, except the green part.

3. I added 1 tsp of chili flakes, 1 tsp of garlic powder, 1/2 freshly squeezed lemon and a total of 1.5 tsp salt.

4. Instead of peas, I used edamame (frozen).

5. I used grapeseed oil instead of olive oil.

Steamed Kale and broccoli w/ lemon and Gomashio

This dish turned out amazing. It is so rich and creamy, surprisingly creamy. Even though there isn't butter or cream in it.  I really like this recipe a lot. I served it on top of steamed veggies which I tossed in 1/2 lemon and a tsp of Gomashio. 

PS: Gomashio is a Japanese seasoning of sea salt and sesame seeds. You can check it out here. Its great and a nice way to season food with a good dose of calcium (from the sesame seeds).

Mmmmmmmm

I did really enjoy this recipe and making a risotto was not as labour intensive as I initially though. I would change a few things in the prep side to make it a bit easier and way less dishes to wash. I don't know about you but washing dishes isn't my fave thing to do and its certainly not eco friendly to have to wash so many. Not saving any water here folks.

Thank you Kind Diet

Firstly, I would just use warm water, not boiled water. Save one pot. Second (which I did), I would not use one pan for doing the veggies and one for the garlic and onions. I did the veggies, then put them in a bowl to the side. And thirdly, I would make more because we ate it all! There were no leftovers and I was sad. Lol Seriously, it says serves 4 or 5. I guess its assuming you're making something else or you're not a pig like me and Brooke are. I really don't understand how 4 or 5 people could get full off this dish. Next time I will double the recipe so I have some for lunch the next day. There's no way 1 cup of any kind of rice could be enough for 4 to 5 people. You're speaking to an Asian here, we're passionate about our rice. HA. 

Yummy Yummy Yummy! I'm stoked that my first attempt at risotto went over well. Brookey said it was delish. Next time I'm going to add asparagus and who knows what else. But risotto will be happening again in my house.

I gotta start my Christmas shopping/assembling this weekend but its going to be SO busy! Ahhh, it always gets so crazy before Christmas. I have plans till Christmas every night but maybe 2. Lol 2 concerts this weekend, a few friends from Victoria in town, getting an iphone! Wha wha! Prince and Jay Z and Kanye this weekend. I might pee. Lol

Peace

xoxo

K

Whole Foods to Thrive recipe review: Indian-Spiced Lentil Hemp Patties

The last recipe I made from this book was so easy and delicious I figured that others would be too so I took a crack at another one. If you wanna check out the Black bean chili pizza I made, you can do so here. This time I made a burger pattie, but I didn't eat it like a burger with a bun and such. 

Indian-Spiced Lentil Hemp Patties

Ingredients

2-3 tbsp coconut oil, for frying

1 cup diced yellow onion

1 stalk celery, minced

1 cup red pepper, diced

6 medium cloves garlic, minced

14 tsp ginger powder

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp turmeric

1/2 cup hemp seeds

3 tbsp sprouted flax powder or finely ground flax seeds

1 1/4 cup cooked red lentils

1/2 tsp sea salt

Directions:

1. In a medium frying pan, heat 1 tbsp coconut oil over medium-high heat. Add the onion, celery and red pepper, and saute until the onion is translucent and the vegetables are soft. Add the garlic and saute for 1 minute longer. Remove from heat and transfer to a large bowl.

2. To the vegetable mixture, add the remaining ingredients and mix well, mashing the lentils with a fork. Adjust salt as needed. Hand-shape into 4-6 patties.

3. Heat the remaining coconut oil in a large frying pan over low heat. The lower the heat the better, as it will allow the patties to cook longer and get a better crust.  Place the patties on the pan carefully and cook until brown underneath, about 10 minutes.  Flip the patties over and repeat on the other side. Serve warm.

Veggie mixture

Hemp seeds and ground flax seeds

All ready to go!

NOTE: I did not have a red pepper in the house so I used a carrot and an extra stalk of celery. I also processed all the veggies in the food processor including the onions and fried them at the same time. I used NO oil, just water. I kept the heat at medium to prevent it from sticking. I also didn't have red lentils, so I subbed green lentils. THEN I didn't pan fry, but I baked them at 375 for 25 minutes on each side. (depends on size). I only sprayed a little Pam on it. 

YUM

Topped with spinach and my Tahini Dressing

Mmmm, patties, raisin chutney, roasted delicata squash, and kale

Delish meal for 2

This meal is so loaded with fiber and protein its insane. The raisin chutney I just threw together at the last moment. I've always thought chutney's were so complicated to make but I was wrong. 

Raisin Chutney

Ingredients

1 cup raisins

1/2 lemon, juiced

1/2 tsp sea salt

1 tsp chili flakes

1/2 red onion

1/4 cup water

1 tsp fresh ginger

Directions

Put all ingredients in a food processor and processor until smooth-ish. I just pulsed till the raisins were no longer full raisins. Was for about a minute or so. 

Also, cuz we're red wine whores, we picked up a bottle of wine to go with our afternoon lunch. Have you ever had this bottle before? Its a cheapo bottle, under 15  I think. But the reason I got it was because of the bottle. I loved the chili pepper on it. AND bonus, it was quite delish! I'll def get it again. 

Of course its empty.

Peace

xoxo

K

Whole Foods to Thrive recipe review: Black bean chili pizza

I love Brendan Brazier. lol I take a few of his products, follow his advice, read his books....etc etc etc. I don't really know why I haven't made any of his recipes yet. I finally decided to make one this weekend. The book is called "Whole Foods to Thrive". It has GREAT information in there about nutrients and foods to eat to get them. And essentially the foods to eat to thrive in life and health. A must read if you ask me. My only complaint for the book is that the binding broke part way through.....could be bc of manufacturing or the fact that I bought it at a used book store.

I made a "pizza" and marinara/pizza sauce. Now, I put pizza in quotations because its not a pizza like how we all know and love pizza. The "dough" is made out of black beans, brown rice, and spices. You can't pick up a slice and eat it; it must be eaten with a fork and knife. BUT all that being said, its DELISH. And I'm not sure what else you would call it anyways. It is def pizza-esque. And I've make a Mexican lasagna that doesn't have noodles and I still call it lasagna so whatevs.

Black Bean Chili Pizza

Crust:

1 1/2 cups cooked brown rice

1 1/2 cup black beans

1/4 cup coconut oil (I subbed olive oil)

1 tbsp chili powder

1 tsp chili flakes (I added 1.5 tsp)

Sea salt to taste (I added 1/2 tsp)

Topping:

1 tomato, sliced

1/2 onion, diced

1 cup chopped bell peppers

1/2 cup grated beet

1/2 cup chopped green onions

1 tsp oregano

1 tsp thyme

Directions:

1. Preheat oven to 300

2. In a food processor, process all crust ingredients until the mixture starts to ball up

3. Lightly oil the baking trail and spread mixture on tray to about 1/4 inch thick (or whichever thickness you prefer)

4. Top with your choice of sauce (marinara/pizza sauce to follow)

5. Spread toppings evenly on crust

6. Bake for 45 minutes.

NOTE: I didn't use beets. I used 2 sliced Jalapeno peppers. And I forgot the oregano and thyme.

Marinara/Pizza Sauce

Ingredients

1 1/2 sun dried tomatoes

2 Roma tomatoes

1/4 cup olive oil

1 1/2 tsp Italian seasoning

1 tbsp oregano

1 handful basil

2 tbsp palm nectar granules

1 tsp apple cider vinegar

1 1/2 tsp sea salt

Directions:

Soak sun dried tomatoes for about 15 minutes (omit if using ones soaked in oil or water). Blend all ingredients except for sun dried tomatoes. Add sun dried tomatoes and blend again.

NOTE: I do not like to use a lot of oil, so I just added 2 tsp of olive oil. And I didn't have palm nectar or any other sweetener in my kitchen, so I just omitted. But if I did, I would have added agave nectar. Also, I used a bit extra basil as fresh basil is so yummy.

Raw dough with marinara sauce

Raw pizza before baking

Cooked and ready to be eaten!

Gobble gobble

I would definitely make this pizza again, or one of the other pizzas in the book. And there are quite a few other recipes that look delectable. So I better get cracking! This was a great spin on a meal that is normally so glutenous. Its gluten free, vegan deliciousness. I felt great after eating it. Not the usual food coma that accompanies such a typical heavy meal. This wasn't heavy at all. Filling and covered all the nutrients that I need.

Good work Brendan!

Peace

xoxo

K