Tag Archives: cumin

Thai Inspired Peanutty Veggie Curry with Tempeh

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Ingredients:

  • 1 package of 5 grain Tempeh (sliced)
  • 2 medium sized potatoes (diced)
  • 1 bag of frozen spinach (10 ounces)
  • 1 zucchini (diced)
  • 1 cup of water
  • 1 can of coconut milk (13 ounces)
  • 4 tablespoons of nutritional yeast
  • 2 NOT-BEEF style bouillon cubes
  • 3 tablespoons of ANNIE CHUN’S Thai peanut sauce
  • 2 tablespoons of lemongrass paste
  • 1.5 tablespoons of ginger
  • 1/4 of an onion (diced)
  • 2 large cloves of garlic (minced)
  • 1 teaspoon of cumin
  • 1.5 tablespoon of curry powder
  • Liquid aminos and pepper to taste

Directions:

  1. In a pot or large pan, add water and diced potatoes.
  2. Boil potatoes for about 10 minutes or until they are almost cooked.
  3. Add zucchini, coconut milk, ginger, garlic, spinach, onions, lemongrass, cumin, curry, and bouillon cubes with the potatoes.  Note: by now, most of the water has evaporated.
  4. Simmer for 20 minutes.
  5. Add nutritional yeast and peanut sauce.
  6. Cook for another 10 minutes or until most of the liquid has evaporated (look at the picture for reference).
  7. Serve with coconut rice or any other rice or quiona and cucumber salad.
  8. Enjoy!

Curried Chickpeas and Vegetables

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Ingredients:

    • 1 cup of cooked chickpeas/garbanzo beans
    • 2 potatoes (cubed)
    • 4 cups of water
    • 3 cubes of “NOT BEEF or NOT CHICKEN” bouillon.Edward & Sons Not-Beef Bouillon Cubes, 3.1-Ounce Boxes (Pack of 12)
    • 1/2 medium onion (diced)
    • 2 cloves of garlic
    • 6 oz can of diced tomatoes or pureed tomatoes
    • 1 cups of veggies of your choice (zucchini, carrots, bell pepper, green beans, etc.)  Today, I used whatever was in my CSA (Community Supported Agriculture) order:  Green beans, bell pepper, peas, and a few jalapenos.  Note: I didn’t slice the jalapenos, because I didn’t want it ridiculously hot/spicy.
    • 1 cup of fresh cilantro
    • 1.5 tablespoons of fresh ground ginger
    • 1 tsp of cumin
    • 1.5 to 2 tablespoons of curry powder
    • 1 tsp of garam masala
    • Pepper and liquid aminos (for salt) to taste
    • 1 tablespoon of oil (preferably grape seed oil or olive oil)

Directions:

  1. Saute garlic and onions in the oil.
  2. After you sweat the onions, add spices (cumin, curry, and garam masala).
  3. Add water, bouillon cubes, ginger, garbanzo beans/chickpeas, potatoes, and veggies.
  4. Boil and simmer for about 25 minutes, or until all of the veggies are cooked.
  5. Add fresh cilantro and cook for about 10 minutes more.
  6. Serve with pita, vegan na’an, basamati rice, brown rice, or quinoa.  Note:  I didn’t have time to make home-made vegan na’an, so I just purchased a multi-grain pizza dough from the deli.  Directions: 1 small tennis ball sized dough, flatten, cover with flour, and season with olive oil, garlic powder, and a bit of salt.
  7. Enjoy!

curried chickpeas, veggies, quinoa and flat bread.

Lentil and Potato Taco/Burrito

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I love Mexican Food! …..And, I especially LOVE HEALTHY Mexican food!

I used Rudi's Organic Spelt Tortillas.

Ingredients:

  • 1.5 to 2 cups of cooked and drained green lentils
  • 4 small potatoes (diced)
  • 1 small onion (diced)
  • 1 tablespoon of grape seed oil

Seasoning:

  • 1 tablespoon chili powder
  • 2 to 3 minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1  teaspoons ground cumin
  • 1 teaspoon sea salt (adjust to taste preference)
  • 1/2 to 1 teaspoon black pepper
  • 1 tablespoon grape seed oil
  • 2 teaspoon vinegar

Directions:

  1. Saute onions in 1 or 2 tablespoons of grape seed oil.
  2. Add diced potatoes that are half cooked (either baked or boiled).
  3. Cook for a few minutes until the potatoes are a bit golden or fully cooked.
  4. Add cooked lentils.
  5. Add seasoning.
  6. Cook all together for a few minutes.
  7. Build your taco or burrito using veggies: tomatoes, onions, cilantro, avocado, lettuce, etc.

*NOTE:  HERE IS A QUICK AND EASY FRESH SALSA RECIPE.

Lentil Veggie Burgers

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This is a delicious and healthy “burger” without the guilt.  This dish is packed with protein, antioxidants, grains, vitamins, and flavor.  I have also used it to make a “burger” burrito (place in a wrap with salad and salad dressing).  Love it!

Note: You can double the ingredients and make a lot more “burger” patties and store in the freezer.

Ingredients:

  • 1 cup of lentils
  • 1 cup of flour (whole wheat)
  • 1/2 cup of oats
  • 1/2 cup of brown rice (cooked)
  • 1 carrot
  • 1 small eggplant
  • 1 small onion
  • 2 to 3 cloves of garlic
  • 1/2 cup of corn (optional)
  • 1.5 to 2 tsp salt (adjust to your taste preference)
  • 2 tsp of oregano
  • 1.5 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp of nutmeg
  • 1/2 tsp of pepper (optional or adjust to your taste preference)
  • cornmeal to cover the “hamburger” patty

Crunchy patty

Directions:

  1. Roast Eggplant: Place in a foil and bake for 20 minutes in a 375 degree oven…or until it is soft.
  2. Cook lentils in boiling water (15 to 25 minutes).
  3. Cook brown rice.
  4. Throw carrots, onions, garlic, cooked eggplant and rice in a food processor and process together.
  5. After the lentils are cooked, add the processed veggies and rice in, smash together with your hands or with a potato masher.  Note: try not to smash all of the lentils.
  6. Add corn (optional), oats, flour, and seasonings.
  7. Make “burger” patties.
  8. Cover in corn meal.
  9. Cook in a little bit of oil until the outside is crunchy.
  10. Place in a whole wheat bun and add your favorite fix ins.
  11. Enjoy!

Curry Panang Feast

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…..I say “feast” because this recipe will serve up to 10 to 12 people…or more….

This is what I served up yesterday (Thanksgiving) to my family and friends.  I love love love curry…and curry panang is even better!  This dish has so much flavor not to mention lots of veggies, protein, and vitamins.  I would like to say, that we, my friends and family, did not get together to celebrate “Thanksgiving”….we just simply decided to hang out on this day.  I don’t agree with this tradition for so many different reasons. …over consumption, supporting a cruel industry, and supporting an ever growing problem of world hunger.

Please read this article: Thanksgviving

Anyway, here is the recipe:

  • 3 cans of unsweetened coconut milk
  • 6 to 7 medium sized red potatoes (diced)
  • water …just a few cups…enough to cover the potatoes in the pot
  • 2 packages of firm tofu (squared)
  • 1.5 cups of peas
  • 1  can of garbanzo beans (15 oz drained)
  • 3 carrots (diced and unpeeled)
  • 1.5 cups of cauliflower
  • 1 cup of mushroom (sliced)
  • 1/2 of a large onion
  • 4 oz. of red curry paste
  • 3 bouillon cubes (“NOT BEEF”, “NOT CHICKEN”, OR “VEGETABLE”)
  • 1.5 tablespoon of garlic (diced)
  • 1 tablespoon of fresh ground ginger
  • 1.5 teaspoon of lemon grass paste
  • 2 table spoons of olive oil or coconut oil
  • 2 tablespoons of natural soy sauce (TAMARI or LIQUID AMINOS)
  • 1 teaspoon ground cumin
  • 1 teaspoon of nutmeg
  • salt and pepper
  • cilantro for  garnish

Boil water with bouillon cubes and potatoes for 15 minutes, then add carrots, garbanzo beans, and peas.  In another pan, saute oil with onions and herbs (curry panang paste, ginger, lemongrass, nutmeg, cumin, and garlic).   After the onions are a bit caramelized, add it in the pot with the veggies.  Then, add the coconut milk and the all natural soy sauce to the mix.

In a different pan, cook squared tofu in olive oil or coconut oil until it is golden brown (it might take 20 minutes for the tofu to look brown).  After it looks a little brownish, add the mushrooms and saute for a few more minutes. Don’t forget to add salt and pepper to tofu.  You can use a bouillon cube mixed into a few tablespoons of hot water and add it to the tofu for seasoning instead of the salt.

Tofu with mushrooms

After the tofu is cooked, mix it into the pot of curry.  Add salt and pepper to taste.  Simmer together for another 15 to 20 minutes (low to medium heat).  Make sure you are constantly stirring so the veggies or coconut milk do not burn.

Serve with quinoa or brown rice and top it off with some cilantro.

Side item: Thai vegan egg rolls.

*Note:  to heat it up a bit, add some crushed red peppers.

Avocado Hummus Sandwich

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Okay, I love hummus.   And, here is another way to eat it!  This sandwich is so light and full of flavor.

Yummy avocado hummus sandwich

Hummus:

  • 1.5 cups of cooked of garbanzo beans
  • 1 tablespoon of cumin
  • 1-2 cloves of garlic
  • Juice of one lemon
  • 1-1.5 teaspoons of tahini
  • 2 table spoons of olive oil
  • 1/2 tsp distilled vinegar (optional)…for extra tang
  • salt to taste
  • pepper
  • a pinch of turmeric

Note: you may add a little bit of the liquid from the garbanzo beans if you want it a bit less chunky.  I made it a bit chunky for this recipe because I was using it for a sandwich, not dip.

The veggies:

  • avocado
  • tomato
  • sprouts
  • spinach or lettuce (I ran out of lettuce/spinach, but it was still delicious without it.)

*Sprouts carry protein, fiber, antioxidants, and lots of vitamins.  It is considered a “super food” and a perfect anti-aging food.

Hummus is so quick and easy.  It literally takes me less than five minutes to prepare.  This is a great thing to have when you have friends over.  You can serve it with veggies, bread, pita bread/crackers.  You can’t go wrong with hummus.  You can also mix it up a bit…you can try adding some roasted tomatoes, or an avocado, or jalapenos…

Did you know that the avocado is high in the good monounsaturated fats?  Those fats are not inflammatory, which can help to reduce belly fat?  It also has more potassium than bananas and loaded with magnesium, fiber, Vitamin E, Vitamin B6, Vitamin E,  and folate.

Carne Asada style TEMPEH with southwest quinoa pilaf

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This is a favorite at my house!

It has lots of flavor,  protein, vitamins, minerals, essential amino acids, and much more!

Southwest quinoa pilaf:

  • 1 tbsp olive oil
  • 1 to 1.5 cups chopped onion
  • 6 garlic cloves (minced)
  • 1 and 1/4 cups quinoa
  • 1/2 tsp ground cumin
  • 14-oz veggie broth
  • 15-oz can black beans rinsed and drained
  • 1 cup fresh corn (slightly steamed)
  • 1 fresh tomato (diced)
  • 2 scallions
  • 2-3 table spoons of fresh lime juice
  • seeded and diced jalapeno (optional)
  • 1/4 tsp salt (adjust to your preference)
  • 2-4 tablespoons of chopped cilantro
  • avocado

Saute quinoa,  in olive oil until it is a little bit brownish, add cumin and onions (cook until a little transparent),  then add vegetable broth.  Then, add the rest of the ingredients.  Simmer until quinoa is soft.  (It is basically like cooking Spanish rice…sorry I don’t remember how long I cooked it for).  But quinoa cooks fairly quickly, so just check every so often.

Carne asada style FIVE GRAIN TEMPEH:

  • 2 packages of tempeh
  • 1 bunch of cilantro
  • juice of 2 limes
  • 2 tablespoons of onion
  • 1 to 2 tsp chilli powder
  • 1 to 2 tsp cayenne powder
  • 2 tsp cumin
  • 1 cup olive oil
  • 1 cup red wine vinegar
  • 2 tsp oregano
  • 4 cloves of garlic
  • jalapeno pepper (optional)
  • salt and pepper

Throw everything in a blender/food processor, pour marinade over sliced tempeh and marinate for a few hours.  Heat a little bit of oil in a skillet and cook tempeh for a few minutes on each side until golden brown (see above picture).

Interesting tempeh info:

“Tempeh is very nutritive and contains many health promoting phytochemicals such as isoflavones and soy saponins.  Tempeh fermentation produces natural antibiotic agents but leaves the
desirable soy isoflavones and most of the saponins intact. Tempeh is a
complete protein food that contains all the essential amino acids. The
soy protein and isoflavones have many health benefits. Isoflavones
strengthen bones, help to ease menopause symptoms, reduce risk of
coronary hearth disease and some cancers. Tempeh maintains all the fiber
of the beans and gains some digestive benefits from the enzymes created
during the fermentation process.” -www.tempeh.info

more tempeh info: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=126