Tag: Vegan

Baingan Bharta (Eggplant Curry)

Baingan Bharta (Eggplant Curry)

I was not over my Indian craving from a few days ago and ventured back into the youtube realm. One of my favorite youtube channels is Manjula’s Kitchen. Her recipes are fantastic for our household as all of her food is vegetarian, and a lot of it is naturally gluten free. Her name is Manjula Jain, her last name is reflective of her religion as she is a Jain. Jainism is an ancient religion of India, and Jains (as the practitioners are called) believe that everything has a soul. They, therefore, adhere to a strict vegetarian diet. It is a super fascinating religion if any are curious to explore its roots.

A food that Josh and I both love is eggplant. It is super healthful and can be transformed into countless dishes. We had an eggplant sitting in the fridge and Manjula came to the rescue. This is her recipe, so she gets all the credit.

 

 

Ingredients
1 eggplant
1 red bell pepper
2 tbsp oil – I used sunflower oil
2 medium tomatoes
1 green chili
¼ inch piece of ginger
3 tablespoons oil
Pinch of asafetida – if you cannot find this, substitute onion powder
1 teaspoon cumin
1 teaspoon coriander powder
½ teaspoon turmeric
½ teaspoon red chili
1 teaspoon salt adjust to taste
¼ teaspoon garam masala
cilantro to garnish

Steps
Microwave (yes, microwave) your eggplant for 8 minutes.
Remove from microwave and allow to cool. Once cool remove all the skin and chop the eggplant into small pieces.
Take your tomatoes, chop them, and remove the seeds from your chili pepper, blend in a blender or food processor with the ginger.
Heat your oil, and chop your bell pepper into small pieces, fry the pepper until it is soft. Remove the pepper from the pan, but keep the oil.
Add the cumin seeds and asafetida (also known as Hing) to your pan and let it sit for a minute. Add the tomato puree. Once you see the oil begin to separate from the puree, add all the spices except for the garam masala.
Cook for a few minutes and then add your eggplant. Cook the eggplant in the sauce for around 7-8 minutes, meanwhile mashing it with a wooden spoon. Once it begins to look more like a puree, add the garam masala and your peppers.
Cook for a few more minutes, remove, plate, and add your cilantro.

Chocolate Blueberry Shake

Chocolate Blueberry Shake

I hope you guys all had a great weekend! We were lucky that our friend committed to a 6-hour drive through Washington DC traffic to come see us for a couple of days. This meant that we got to go out for delicious food and play board games. Josh and I basically decided last night that we need a week of cleaner eating after all the rich meals we had this weekend. This is one that Josh regularly makes, and it is great. It is very few ingredients, healthful, and will boost your energy. It is a solid choice for a Monday breakfast, or really for any time of the day.

Chocolate Blueberry Shake

June 26, 2017
: 4
: 2 min
: 3 min
: 5 min

By:

Ingredients
  • 2 cups chocolate soy milk - we used Silk
  • 1.5 cups blueberries (frozen are fine)
  • 1/2 tsp flaxseeds
  • 2 tbsp organic or natural peanut butter
Directions
  • Step 1 Put all the ingredients in your blender and mix it up!
  • Step 2 Feel free to top it with more blueberries.
  • Step 3 You can keep some in the fridge over night, if you see some of the oil beginning to separate, it is just the peanut butter!
Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble

This week has had a lot of strawberries, and rhubarb. The combination is an absolute winner in pretty much all of its forms. This weekend, our friend Chris was visiting from New Jersey, and while he and Josh were nerding it up playing Magic I decided that I wanted to try to find a healthful recipe for the fruit. I ended up creating one that I think you are really going to love. It is simple, quick, and beyond delicious. The entire dish should be done in under 30 minutes. I think this is something that would be great for breakfast if you were to serve it with yogurt, or it could serve as a dessert. It really works for any time of the day. This recipe is gluten free, vegetarian, and vegan friendly.

Strawberry Rhubarb Crumble

June 24, 2017
: 6
: 5 min
: 25 min

By:

Ingredients
  • 2 tbsp maple syrup
  • 6 tbsp almond flour
  • 2 tbsp coconut oil
  • 2 tbsp agave syrup
  • 6 tbsp granola - make sure it is gluten free.
  • 1/2 stalk of rhubarb
  • 10 large strawberries
Directions
  • Step 1 Preheat your oven to 360F.
  • Step 2 Take 6 ramekins, and fill them with chopped strawberries and rhubarb. Take your maple syrup and evenly pour it over the fruit.
  • Step 3 In a separate bowl, mix together the remaining ingredients with your hands. The heat from your hands will melt the coconut oil.
  • Step 4 Cover the fruit, and top each with a tiny bit more granola if you wish.
  • Step 5 Put in the oven and bake until it is golden and a bit crispy. It should not need more than 25M.
  • Step 6 You can either serve immediately (it will be hot) or wait a few minutes.
Ratatouille

Ratatouille

So I am not sure about you, but I absolutely love Disney movies. Some of my earliest memories are watching the Jungle Book (on VHS of course), and dancing along to the songs from the Little Mermaid. I was going through our on demand last week when I came across Ratatouille, a film I had loved but had not watched in several years. I decided to put it on and quickly remembered everything I had loved about it.

Movies and TV shows that have food in them, even if it is a cartoon, create a lasting impression with me. I absolutely love Harry Potter and am still envious of the feast that they got in the first film as it looked absolutely delicious. Ratatouille is a film that is based in Paris, and as of late, I have been kind of missing the lack of French that has been in my new surroundings. Montreal, while a bilingual city, has more French aspects to its food than Anglo. Every culture of food is represented but there is a strong sense of Quebecois pride in their food, as well as fine French dining. So, in honor of my home city and Disney, I decided that I would make ratatouille.

The type of ratatouille from the film I have learned is not traditional ratatouille, it is called confit byaldiIn the film, this dish is so good that it is enough to save their restaurant. I can honestly say after making it that it was incredibly delicious. This recipe is a bit time consuming, but I felt it was worth it.

Confit Byaldi- Ratatouille

June 23, 2017
: 4
: 40 min
: 1 hr 15 min
: 2 hr

By:

Ingredients
  • For sauce:
  • 2 red peppers
  • 1 yellow pepper
  • 3 or 4 roma tomatoes
  • 2 garlic cloves
  • olive oil
  • vegetable stock
  • Water (if you think your sauce is too thick)
  • thyme 2 sprigs
  • fresh parsley
  • Veggies:
  • 4 or 5 tomatoes
  • 1 japanese eggplant
  • 1 green zucchini
  • 1 yellow zucchini (or yellow squash)
  • *Use a mandolin for slicing your veggies to get them very thin and you will need parchment paper.
Directions
  • Step 1 To make the sauce:
  • Step 2 Broil the peppers until there is a black layer and they look charred. Remove them from the oven and wrap them in foil and allow them to steam. Meanwhile, blanch your roma tomatoes and peel their skin.
  • Step 3 In a blender or food processor, place the roma tomatoes, garlic cloves, peel the peppers once they have cooled and also place them inside. Add olive oil, thyme, parsley, and begin to blend. While machine is running, add the veggie stock.
  • Step 4 Preheat oven to 350F.
  • Step 5 Take a backing pan or a cast iron pan (I used cast iron) and fill the bottom with the sauce. Slice all of your veggies very thin, using a mandolin will be your easiest solution. Begin to lay them over the other and make the pattern you wish. Once you have filled the entirety of the pan, drizzle the veggies with olive oil, use a tiny bit of salt and pepper and fresh rosemary if you wish.
  • Step 6 Cover it with parchment paper cut specifically to cover your veggies.
  • Step 7 Bake for 1 hour and 15 minutes. Remove from oven, take a bit of your leftover sauce, mix it with some olive oil and plate your dish. Add some fresh parsley with it. Serve immediately. Enjoy!