Texas Caviar

My Mom gave me this fantastic cookbook called “Lakeside Creative Cooks” made by the residents of her building (including her :).

What surprised me about the recipes in this book are how the directions are a few lines or less! Perfect for a person trying to simplify their cooking to keep up with this fast-paced world.

These seem like tried and true recipes that I bet have delighted many. This month the recipe I made was from Clara McGough -Texas Caviar.

When I first looked at the title, I laughed, because I thought it was a recipe for chili! So I put everything in a pot and cooked it. Which came out really delicious actually.

And then I read the three sentences at the bottom of the recipe. This is a dip served cold. Probably great for watching the game or visiting with friends and family.

Well, either way it turned out nicely :) Thank you Clara! And Mom!

• 1 (15 oz) can of black beans, drained

• 1 (15 oz) can black-eyed peas, drained

• 8 green onions, chopped

• 2 cloves of garlic, chopped

• 1 (28 oz) can of tomatoes

• 1 medium green pepper, diced

• 3 Jalapeno peppers, seeded and minced

• 3/4 cup parsley

• 1/4 cup onion, chopped

• 1/2 cup zesty Italian dressing

Mix all the ingredients together. Add a few drops of hot sauce. Serve with tortilla chips.

For my chili, I used a spicy jalapeno salsa instead of the green peppers and jalapeno. I also used 2 teaspoons of Green Goddess seasoning and a little chili powder in lieu of the parsley and Italian dressing..

Enjoy!

Curried Potatoes and Peas

Adapted from TeaNY by Moby and Kelly Tisdale

This curry is a go-to for an easy yet satisfying meal. Just the right amount of spice, carbs and protein, which can all be altered to fit what you have on-hand.

We actually visited the TeaNY cafe in the Lower East Side when we were in New York - An amazing tea shop and vegetarian eatery. It did live up to all the hype :)

• 3/4 pound peeled potatoes, cut into bite-sized pieces

• 1 1/2 teaspoons salt

• 1 1/2 teaspoons curry powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 2 tablespoons olive oil

• 1 small yellow onion, chopped small

• 2 garlic cloves, very finely chopped or mashed

• 1 cup frozen peas

• 1/2 cup coconut milk

Boil potatoes until completely soft. In a separate bowl, combine salt, curry, cumin and coriander, and set aside. Heat the oil in a skillet at medium-high heat. Then add the onions, and cook until they are translucent. Add the onions, and cook for 2 minutes. Add the potatoes and peas. Stir gently for 5 minutes. Add coconut milk, and stir until mixture is evenly coated. Enjoy!

Savory Crepes

This recipe starts out as an excerpt from Alton Brown’s book, “I’m Just Here for More Food”.

Alton would probably peel out on his hog if he knew I was making this gluten-free, but it works pretty well with alternate flours, and this version is actually grain-free. It can easily be made dairy-free (as this one is).

CREPES

• 3/4 C (170 g/6 oz) milk (I used Hemp Milk)

• 1/2 C (113g/4 oz) water

• 2 Eggs

• 1/2 tsp (3g/<1/8 oz) Kosher or sea salt

• 3 TBSP Butter (I used Miyoko’s cultured vegan butter) + Butter or oil for the pan

• 1/2 C (38 g/1 -1/3 oz) Cassava Flour

• 1/2 C (38 g/1 -1/3 oz) Chick Pea Flour

• Fresh or Dry Herbs to taste (optional)

• A dash of your favorite spices

• Cheese to Taste (I used cultured almond cheese from Kite Hill)

• Filling (any combination of potatoes, veggies, lentils or beans)

Using Alton’s Blender Method, combine liquids first (butter included), then the dry ingredients. Blend only a short amount of time (although I doubt this matters when using gf flours) and thin with water if needed to create a thin pancake on the pan. I use a large cast iron skillet.

Chop and cook the filling - this photo has a crepe with a red lentil chickpea filling, but any vegetables you have on hand should work.

I coat the pan with a brush to ensure a thin layer of oil. You’ll want to turn on the kitchen fan for this since burning oil can smoke. While cooking, make sure the sides have browned; the crepe should have bubbles indicating that it’s cooked through. You can layer the cheese inside or outside the crepe, and garnish with herbs or spices.

This dish goes well with salads, vegetables or solo. Heat the crepes in a toaster oven or convection oven at 200 F degrees to keep warm while the others finish cooking,

Enjoy :)

Autumn Sweet Potatoes

Normally I would not recommend this amount of butter and sugar to anyone, but during the late Autumn months, our bodies are in the unique position of preparing for the coldness and conditions of winter… so a little fat and sugar is not so bad. You can always substitute coconut oil for the butter and coconut sugar for the white sugar to make this a little less of a guilty pleasure.

Ingredients:

• 4 large sweet potatoes or yams

• dash of sea salt

• butter or coconut oil (enough for each layer of your casserole). We like to use Miyoko’s brand vegan butter.

• brown or white sugar or coconut sugar for a lower glycemic index (1/2 cup approximately or to taste)

Peel and slice your sweet potatoes or yams and start to layer in a casserole dish. With each layer, put an ample amount of butter or coconut oil and a sprinkling of sugar. The potatoes are naturally sweet, so if you’re sensitive to sugars, you can always use less or none at all.

Layer up until you reach almost the top of the casserole dish. While cooking, the butter or oil should fully soak the potatoes and offer a place for them to simmer. Sugar mixed with cinnamon or spices can be added after baking.

Cook at 375 degrees F until the potatoes are soft and the sugar is slightly caramelized at the top, checking every 10 minutes.

Once out of the oven, let the casserole rest for 5-10 minutes before enjoying warm.

Easy Dal

When the weather starts to cool, it’s nice to have warm comfort food that’s nutritious as well as satisfying. This recipe is adapted from The Best Easy Dal Recipe by Happy Veggie Kitchen. The name implies that there are probably quite a few more complicated ways to make Dal… but we’re keeping it simple.

You may know from our lentil soup recipe what a powerhouse of nutrients and protein lentils are for vegans, and mixed with this blend of spices makes this a truly anti-inflammatory and immune-boosting meal.

Makes 4 servings

30 min preparation

• 1 Cup (190 g) dry red lentils

• Handful of green or black lentils for texture

• 1/2 teaspoon turmeric

• 1/2 teaspoon salt

• Juice of 1 lemon, squeezed

Tarka (fried spices)

• 1 small onion, chopped

• 4 garlic cloves, sliced

• 1 teaspoon fresh ginger, grated

• 1 teaspoon fenugreek seeds

• 1 teaspoon cumin seeds (or 1/4 teaspoon ground cumin)

• Pinch of red pepper flakes

• Dash of smoked paprika

• 1 teaspoon garam masala

• Dash of ground coriander

• 1-2 Tablespoons olive oil

• 2 Tablespoons salted butter or coconut oil

Garnish

• Fresh cilantro or a chiffonade of basil (a culinary technique where you stack fresh basil leaves, roll them together, and slice them thinly into strips or ribbons)

Rinse the lentils in a sieve, then put them in a large saucepan with the turmeric, a pinch of salt and 3 cups (700 ml) of water.

Make rice if serving together.

Gather, prepare and line up your tarka ingredients. Traditionally, you will be adding everything in quick succession while frying, although I have (when constrained with time) put everything in at the same time, and it still turns out pretty tasty.

Heat the olive oil in a frying pan and cook the onions until soft and slightly browned. Add the sliced garlic and stir while adding the red pepper flakes and ginger.

Once fragrant, push all the onion, garlic and ginger to the sides of the pan and add the fenugreek and cumin seeds to the middle of the pan to toast them, just for a few moments until fragrant.

Turn off the heat and immediately add the butter or coconut oil, garam masala, corinander and smoked paprika. Stir as the residual heat melts the butter and slightly fries the spices.

Once the lentils are cooked, stir in the lemon juice. When the tarka is ready, pour over the lentils and stir through. Allow the dal to sit, off the heat, for a few minutes to rest.

Garnish with a chiffonade of your choice. Enjoy!

Juice for Headaches

Many times a headache is a message that we need to detox something. They start to appear more evident during allergy season when the sinuses are also being taxed. This green juice, with many antioxidants and cleansing alkaline liquids, will support your sinuses, brain and body during this transformative season.

• 3 apples (cored and sliced)

• half of a cucumber

• 2 leaves kale (washed)

• 1 thumb of ginger (or to taste)

• 1-2 stalks celery

Push these through your juicer and enjoy this medicinal juice.

Share your experiences and successes in the comment section below.

Creamy Cauliflower Soup

Inspired by Dr. Lindner

This is an easy soup to throw together on a blustery winter day (or any day really). It’s so creamy and delicious, you won’t even notice it’s almost all veggies!

• 1 head cauliflower

• 2 leeks (white & light green parts, washed and chopped)

• 1-2 cloves garlic

• 2 T oil (I use olive)

• salt to taste

• dill (or thyme) to taste

• 4-6 cups water or veggie broth (depending on the size of your cauliflower)

• squeeze of lemon

Slice leeks and rinse between leaves; remove dark green parts and reserve for your next batch of veggie broth. Chop garlic and leeks, and sauté in oil in large pot for a few minutes until soft. Cut cauliflower into strips and add to the pot. Salt and warm for a bit, then add water or broth. Bring to a boil and simmer until the cauliflower is soft. Add salt and pepper to taste and squeeze in lemon. Blend with immersion blender or transfer in batches to a blender. Sprinkle with dill or other herbs. Let it rest for at least 5 minutes before serving. Enjoy!