Warmed millet, brussel sprout and carrot salad – with cranberries and walnuts

So this is the other recipe I made today which I found from Vegetarian Times magazine, in their October issue. The salad is super healthy, fiber-ous, filled with great vitamins, protein, and is really tasty. I added and changed a couple things around based on preference and what I had. I actually ended up doubling the recipe, my friend, who served as my sous chef, took home half to eat this week, too. Accompanied with the curried carrot soup, this is going to be a great meal. Filling but light. Looking forward to it. Again, this is vegan!

 

Millet Salad 

What You’ll Need – (for one batch)

3/4 lb of brussel sprouts

1/2 lb Carrots – I added carrots to the recipe, a nice autumn addition

olive oil

3/4 cup millet

2/3 cup chopped walnuts – you can toast them on top of your oven while the millet cooks

2/3 cup dried cranberries – you can chop or just leave them whole

1/3 cup parsley – chop it up (I added more than the original recipe)

2 Tbs balsamic vinegar – I added a little more, base it off taste

1 Tbs maple syrup – I used agave nectar instead

Juice from 1/2 a large lemon, add a little zest too

Directions-

Cut the brussel sprouts in 1/4’s. Cut up the carrots. Place both in a baking pan. Add olive oil, salt and pepper and some garlic. Mix it all up. Bake in 475 deg. oven. Depending on how much you are cooking and what kind of oven you have, cook for about 25 minutes. Check on them for a while, stir em around… I like cooking brussel sprouts until they are a little blackened and crunchy. The carrots should be soft. Mmm this alone is a tasty side dish to any meal.

While the veggies are cooking, put the millet in a frying pan, on medium, and let it cook for 6 minutes. Don’t add anything to the millet, let it brown, crackle a little. After it browns, add 2 cups of water – or veggie broth if you prefer. Let it boil, then turn down the heat, let it simmer, and then cover. Stir occasionally. Like quinoa, the millet will be ready when all of the water is absorbed.

 

In the meantime, chop up the parsley and toast the walnuts. You’re also going to make the dressing. In a dish, add olive oil, lemon juice, lemon zest, the balsamic vinegar and the agave nectar. Maybe a little pepper. Stir it up, and taste it. I like the combination of the three flavors… lemony, sweet, and vinger. It’s a really nice dressing.

Check on the brussel spouts. Take them out of the oven, and let settle. Check on the millet. Once all of the water is absorbed, the millet will be fluffy. Take it off the stove, put in a bowl, and let it cool down a little.

 

Now, fold the veggies into the millet. Then add the cranberries, walnuts, and parsley. Fold instead of stir, this will protect the softened vegetables.

 

Taste it! Maybe you like cranberries – add some more. Maybe you need more protein, add more walnuts. This meal was super inexpensive. Brussel sprouts are in season, cooked carrots are a popular fall dish, and most of the ingredients can be found in the large buckets at stores like Whole Foods – making sure you don’t waste or buy too much of anything. This is especially nice when living in a studio, where space is an issue. I love learning new recipes and making them my own. Like I mentioned in the last post, I think this will pair nicely with the curried carrot soup. I’m going to eat it warm, but it might also be nice cold. With the curried soup and the dressing on the millet, it would be interesting to try adding pan fried tofu to this. maybe cooked it in the lemon and agave nectar. Anyway, hope you try and enjoy it. Also, so nice to have lunch already made to fight your Monday blues. Enjoy!

 

chickpea curry with cranberry almond quinoa

While I wait impatiently on Election Day, I decided to prepare my favorite Indian dish – a spicy, savory chickpea tomato based curry, and sweet delicious quinoa with cranberries and almonds. Looks pretty tasty, right? It’s not only delicious, but it’s super cheap, and super easy.

Here’s what you’ll need -

For the curry -

can of chickpeas

can of chopped tomatoes – I like the fire roasted ones with garlic

a yellow onion

garlic

fresh ginger

a little olive oil – to cook the onions, garlic and ginger

turmeric – a tsp

cumin – a tsp

coriander – a tsp

cayenne pepper – to taste (I made this batch a little too spicy)

garam masala – on top, after it’s cooked

veggie broth – two cups, maybe three depending on how long you cook

For the quinoa -

two cups veggie broth

one cup quinoa

handful of cranberries – I prefer to unsweetened ones, but they are sometimes difficult to find

1/4 cup slivered almonds

cinnamon stick

couple bay leaves

Directions-

Give yourself about 30-45 minutes to cook. First start on the curry. Chop up the onion, garlic and grate the ginger. Add all of it to a pan with a couple tablespoons of olive oil. Cook it up til the onions soften. About 10 minutes.

 

Next, and this is the tricky part, open up the cans of tomatoes and chickpeas. Pour em in. Add the veggie broth. Then add the turmeric, coriander, cayenne pepper, and cumin. Stir it up. Ha – I told you, this is a super simple and inexpensive meal. Initially the spices cost a bit, but they last forever.

 

Cover and stir occasionally. After reaching a boil, turn down the heat, and let it simmer for about 35 minutes. In about 20 mins, start the quinoa. Add the veggie broth, quinoa, cranberries, almonds, cinnamon stick, and bay leaves. Reach a boil, then cover and simmer for about 15 minutes – until the broth is gone, and the quinoa has a white rind around the grain.

 

A couple notes – I didn’t have cranberries this time, so I substituted currants instead. Turned out ok, but wasn’t as sweet. In fact I added a little Raw Stevia to balance out the cayenne pepper I overdid. I think I’m trippin over the election. In addition, I totally forgot to add the veggie broth to the curry. Fail. It dried up super quick, and the chickpeas weren’t as soft as they should’ve been – it also didn’t take a lot of time for the curry to cook. Kinda gross. So I added a little broth and let it simmer a little more. Much better. I’ve seriously made this dish half a dozen times, and today I screw it up.

Hmmm anything else I forgot? Don’t think so. This dish is served nicely with naan, if you aren’t stressin’ about carbs. It’s also nicely paired with sliced pears in cinnamon and honey… again, a nice cooling taste to add while eating this spice-rich meal. And oh yah – it’s vegan, and pretty healthy in it’s fat-carb-protein ratio! Enjoy!

squash and KEEN-WA boats!

My mother passed this along via WebMD and I was immediately excited to try it. Check out the recipe, and see the step by step instructions below. Very simple, super easy, delicious, and vegan! In an effort to buy sustainable, local food, this recipe is great to make in the fall – Squash and pears are available locally, and the summer season of fresh herbs is just ending…

perfect and festive for fall

What you’ll need -

1. 1-2  kabocha squash – if you can’t find kabocha, you can try acorn

2. Quinoa! about 1 cup

3. 2 cups low sodium vegetable broth (I cook quinoa in it, more flavorful)

4. honey

5. olive oil

6. 2 1/2 cups fresh spinach

7. 1/2 cup fresh basil

8. a pear

9. lemon juice from one lemon

10. a shallot

11. cardamom

12. salt and pepper

First, cute the squash in half, and then pull out the seeds. Make two parts honey, one part olive oil, and spread it around the open part of the squash. Lay them open-part down, on a foil-lined baking sheet. Bake for about 20 minutes at 425 degs.

While the squash is baking, put two cups veg broth, and one cup quinoa in a frying pan. Cook on high til it boils, stir, and let simmer – with it covered – for about 10-15 mins. Don’t let it stick to the bottom or over cook. It will fluff when done.

veggie broth adds nice flavor when cooking quinoa

After the squash are cooked, turn em the other way, open side up, maybe add a little more honey, some pepper, and cook for another 15-20 minutes. They’ll be done when they look a little caramelized on top. 

While the squash continue to cook, cut up the spinach, pear, and basil. In a bowl, combine the quinoa, lemon juice, minced up shallots (uncooked), and cardamom – to taste. Let the quinoa cool down a bit before adding the greens.

Add the basil, spinach, and pear to the quinoa. Add salt and pepper to taste.

When the squash are done cooking, let them set for just a second – they will be soft, and could brake open a little if you handle too quickly. Lastly, put the quinoa mixture in the squash, and serve.

I think this would be paired quite nicely with a piece of salmon, or rosemary chicken and garlic mashed potatoes. Great meal if you were hosting a dinner party. Maybe pumpkin-something for dessert. For one person, or two, these alone are great, and very filling… Eat the extra quinoa mixture cold for lunch, or cook up another squash the next day.

Enjoy, and happy fall!