Glenda's Curry

Ingredients:

• vegetable oil
• 1tbsp cumin
• 1tbsp coriander
• 1 tsp ginger finely chopped
• 2 cloves crushed garlic
• 1 tbsp chili powder
• 1 can chickpeas
• 2 onions sliced
• 4 carrots sliced
• 2 fresh green chiles finely chopped
• 2 tbsp fresh cilantro leaves
• 2/3 cup vegetable broth or water
• 2-4 potatoes chopped
• 1 tbsp lemon juice

Directions:

1. heat 4 tbsp oil in pan
2. add onions, carrots and potatoes
3.  cook until onions are golden
4. reduce heat, add spices, chiles, and cilantro leaves
5. stir-fry for 2 minutes
6. add broth or water
7. add chick peas
8. simmer, stirring occasionally, 7 min
9. make sure potatoes are to your liking.
10. taste to adjust spices
11. sprinkle lemon juice over curry
12. SERVE HOT!

Fusili al Caprese

This quick pasta recipe has a chunky sauce made by crushing the tomatoes in the pan.

To feed one person:

Ingredients:
1 cup fusilli
2/3 cup chopped yellow onions
1 cup plum tomatoes quartered
1 clove garlic minced
3tbsp olive oil
dried (or fresh) basil
1/3 cup vegetable stock
salt
pepper


Directions:

1. cook pasta and set aside
2. heat pan
3. add olive oil
4. add garlic to pan and saute for 2 min or until fragrant
5. add tomatoes, salt, pepper, and basil to taste
6. crush tomatoes with spoon, add stock and cook for about 4 minutes
7. serve sauce over pasta
8. eat

Potato and Spinach Curry

Ingredients:
2 (14.5-oz) cans diced tomatoes
2 tbsp vegetable oil
2 onions medium size
1 inch piece fresh ginger
1 garlic clove chopped
2 tbsp ground coriander
4 potatoes
2 cups vegetable stock
1tbsp red thai curry paste
8 oz spinach leaves
salt

Directions:

1. cut onions into thick wedges
2. chop ginger
3. chop garlic clove
4. heat vegetable oil in large wok
5. add onions, garlic, and ginger
6. cook 2-3 minutes
7. chop potatoes into chunks
8. add potatoes and coriander to wok
9. stir-fry for 2-3 minutes
10. add stock and curry paste
11. simmer gently 10-15 minutes until potatoes are soft
12. add spinach leaves and stir for one minute
13. SERVE IMMEDIATELY!

Cuban Style Black Beans

Ingredients:

• 2tbsp olive oil
• a medium red onion, finely chopped
• a small carrot, finely chopped
• 2 garlic cloves, minced
• 1 can of diced tomatoes
• 1.5 cups of cooked black beans
• 1/2 cup water
• 1/4 tsp cayenne pepper
• 1.5 tbsp chili powder
• salt

Directions:

1. heat olive oil in large skillet
2. add onion, carrot, garlic
3. simmer for 7 minutes, covered
4. in a pot, mix veggies, beans, water and tomatoes
5. add cayenne pepper, chili powder and salt
6. let cook for 10 minutes
7. check spices, serve over rice or alone

Breakfast Tacos for Soheila and Erica

With only 4 ingredients, these tacos can't get much easier. They are delicious.

Ingredients:

• 2 small red potatoes diced in 1/2 inch cubes
• 1/2 yellow onion finely chopped
• 1/3 package chorizo (I use soy, and you can't tell the difference)
• 2 eggs
• 1 tbsp olive oil
• tortillas

Instructions:

1. saute the onions in olive oil over medium low heat
2. put the chopped potatoes in a microwave safe bowl. Lightly coat potatoes with olive oil so they don't stick. Microwave on high for 3 minutes. 
3. add potatoes to onions. Continue to saute until onions are soft.
4. Add chorizo and heat. Break it apart with your spatula. Make sure all the onions and potatoes are mixed in with the chorizo. 
5. Crack the eggs and continue to stir the contents of the pan. 

Serve with hot tortillas. Makes 4 servings. Half the recipe if you're only feeding one or two.

Potato Leek Soup

 This soup is ridiculously good. And simple.

INGREDIENTS:

 8 small white potatoes (or any equivalent color), washed but not peeled, and diced

2 large leeks, both white and green parts

4-6  carrots

1 yellow onion

2 cloves garlic

3 Tablespoons olive oil

1/2 tsp thyme (fresh would be better)

1/2 tsp rosemary (fresh would be better)

2 cubes bouillon

5 cups water

1 tsp sea salt, or to taste

fresh black pepper to taste

1 cup plain almond milk

INSTRUCTIONS: 

• Rinse the leeks and slice them thinly. 
• Dice the potatoes. 
• Heat the oil in your large stockpot, saute the leeks for a few minutes. 
• Saute the potatoes (take care they don’t stick) and onion.
• Add the bouillon, water, salt and herbs. 
• Simmer until the potatoes are very soft, about 20 minutes. 
• Add the pepper.
• In a blender, blend all or part of the soup depending on how smooth you want it.
• Stir in the milk.
• Adjust salt and pepper to taste.
• 2 cubes bouillon 
• 5-6 cups water
• 1 tsp sea salt, or to taste
• fresh black pepper to taste
• 1 cup plain almond milk (or any other kind of milk- eg. soy, cow, rice)

Macaroni and Kidney Bean Salad

 This is the first salad I've ever made on my own. I never know how to make salads, so this recipe was a really nice way to boost my salad construction career.
It was HUGE- filled up my biggest salad bowl. It lasted me for at least 6 servings.

Ingredients:

• 2 cans kidney beans
• 2 cups macaroni
• 5 sticks celery, chopped
• 1/2 red pepper, chopped
• 6 green onions (scallions), chopped
• 2/3 cup walnuts, coarsely chopped
• 1 cup raisins or cranberries
• sea salt and pepper
• 4 tbsp olive oil
• 4 tbsp cider or wine vinegar (I used apple cider vinegar)
• crisp lettuce leaves

Directions:

• cook macaroni and drain beans, then combine in bowl
• add vegetables, nuts, and fruit to the macaroni and beans
• in a small container, combine oil, vinegar, salt and pepper
• add to salad, mix well
• line serving bowl with lettuce leaves
• turn salad into this bowl. 
• serve!

Garbanzo and Green Bean Tagine

I made this for the Naw Ruz celebration last week. It was gone by the end of the night.
It's a Moroccan stew that's sweet but full of spice.
Note, this isn't a quick recipe by any means, but it's quite worth the time.
Another note, I ate it while it was very hot and burnt my tongue. :(

Someone else made it and it looked like this.

Ingredients:

• 1.5 cups mixed dried fruit. (I used 1/2 cup each of cranberries, prunes, and raisins)
• 1tbsp olive oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp ground allspice
• 8 oz or 1/2 lb green beans (trim ends and cut into 1'' pieces)
• 14.5 oz can diced tomatoes
• 1.5 cups vegetable stock
• 1tsp brown sugar
• salt and pepper to taste
• 15 oz can garbanzos (chickpeas)
• 1/4 cup slivered blanched almonds
• 2tbsp minced fresh parsley
• 1 tsp lemon zest

Directions:

1.  add fruit to boiling water and soak for 20 min. 
2. heat olive oil in large saucepan on medium heat
3. add onion, cover, cook for 5 min or until soft
4. stir in garlic, cinnamon, turmeric, and allspice for 30 seconds
5. add green beans, tomatoes (including juice), stock, brown sugar, salt and pepper
6. reduce heat to low
7. simmer for 20 min or until green beans are tender
8. coarsely chop fruit and add after green beans are tender
9. add chickpeas and cook for 5-10 min 
10. stir in almonds, parsley and lemon zest
11. taste and adjust seasonings.
12. Serve hot, but not hot enough to burn everyone's poor tongue.
13. Try serving it over rice, couscous, or quinoa.

Kidney bean "burgers"

My cookbook says you can serve these burgers in a bun like a usual burger or served with gravy and vegetables.

This is a terrible picture of the final product.
Imagine it with some gravy and carrots.
That's better.

Ingredients:

• 2 cans cooked, drained kidney beans
• 1/2 cup rolled oats
• 2 tbsp soy sauce
• 2 tbsp vegetable oil

Directions:

• drain beans and mash in bowl (use a potato masher if you have one)

• add oats and soy sauce

• knead well with hands
• form into 4 large burgers

• saute in oil- start with high heat to brown on both sides

• lower heat and cook until hot throughout

Mushroom Stroganoff

Made this Saturday night with Mona. It was unbelievably creamy and good.

Ingredients:

• 1lb mushrooms sliced
• 4tbsp vegetable oil
• 2 cloves garlic finely chopped
• 1 onion finely chopped
• 1/2 cup wholewheat flour
• 2 cups vegetable stock
• 12 oz or 1 1/2 cups tofu (I used firm, but you could probably use silken too...)
• sea salt
• black pepper
• mustard powder
• pasta (I used linguine)

Directions:

1. begin heating water for pasta
2. saute mushrooms in oil until tender
3. add garlic and onions, saute for 5 min
4. meanwhile, put tofu in blender add tofu and about 1/2 cup water. Blend thoroughly.
5. add flour, stirring well
6. add vegetable stock slowly, stir to avoid lumps
7. cook for 2 min
8. Add tofu cream to mushroom mix, stir well
9. add spices to taste
10. cook until well heated
11. serve over pasta