Thursday, August 08, 2019

Caribbean Chickpeas

More recipe testing, but the base of the recipe is similar to my Supermarket Chana Masala.
Of course, pickled onions go great on everything (and they are even better when you throw in a Scotch Bonnet with the onion mixture.

Sunday, May 26, 2019

Lowfat Sesame Ginger Chia Dressing

This is a recipe that was really popular on Melomeals circa 2011!

Sesame Ginger Chia Dressing

  • 3 tablespoons toasted sesame seeds
  • 1 tablespoon chia seeds
  • 1 cup water, broth or aquafaba
  • 2 tablespoons soy sauce
  • 2 cloves garlic 
  • 2 tablespoons chopped ginger
  • pinch stevia
  • 1/4 teaspoon lemon pepper
  • 1/8 teaspoon cumin
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon toasted sesame oil

Blend everything for a minute or two in a blender. Allow mixture to sit for 30 minutes so it can thicken up.

Thursday, May 23, 2019

Thai Slaw

Just a simple slaw – cabbage, radish, scallion, carrot, mint, Thai basil, cilantro, lime juice, smoked almonds, kaffir lime leaves, lemongrass, and ginger.

Thursday, May 16, 2019

30 Minute Supermarket Chana Masala

I love Indian food! We are lucky to have some really good Indian restaurants in the Boston area and take advantage of them at least several times a month, but the food can be really heavy, so I love to make my own interpretations at home.
This is a super fast dish that will taste like it’s been simmering for a while. I purposely picked ingredients that are available in a regular supermarket. Traditional Chana Masala uses amchor to give it a lovely sour kick. I have replaced the amchor with lemon juice and added lemon zest for a lovely little explosion of flavor in your mouth. When you are cooking food fast, little things like lemon zest and cumin seeds dance around on your palate, which is very satisfying.
To make this a one-pot stew, increase the curry powder to 2 tbsp., the salsa to 3 cups, the soy sauce to 3 tbsp., and add a 16 oz. bag of frozen cauliflower when you add the chickpeas. Serve over rice for a full meal. This dish also freezes very well, so feel free to double it and freeze the second batch! Cook once, eat twice! I like to portion my second batch into 1.5 cup servings so I can pull one out whenever I want a fast meal.
30 Minute Supermarket Chana Masala- serves 4
  • 2 tbsp. coconut oil
  • 1 tsp cumin seeds
  • 1 tbsp. ground coriander
  • 1 tbsp. curry powder
  • ¼ tsp cinnamon
  • ½ tsp paprika
  • ½ tsp ground cumin
  • 1 large onion, diced
  • 1 serrano chili pepper, minced, seeds removed if you don’t want heat (omit or add more depending on personal taste.)
  • 8 cloves garlic, pressed
  • Several pinches salt/freshly ground pepper
  • 1 tbsp. chopped, fresh ginger
  • 2 cups salsa*
  • 1 cup light canned coconut milk (or half cup regular coconut milk mixed with ½ cup water, you can also use full fat if you want)
  •  1 29 oz. can chickpeas (or around 3 cups cooked chickpeas) **
  • Water or vegetable broth as needed
  • Juice of 1 lemon
  • 1 tsp lemon zest (optional) Tip: peel lemon zest with a peeler, making sure not to get any of the white pith and keep in the freezer.
  • 1 tbsp. soy sauce
  • 1 cup cilantro
  • Salt/Pepper to taste
  1. In a large skillet over medium heat add the oil and spices. Toast spices for 20 seconds or so, then add the onion, serrano, and garlic along with a good pinch salt and pepper.
  2. Cook for around 10 minutes, then add the ginger, salsa and coconut milk and chickpeas.
  3. If the mixture looks dry, add some water or broth as needed
  4. Cover and cook for 15 minutes, stirring several times and adding broth as needed.
  5. Take off heat, stir in soy sauce, lemon juice/zest and cilantro. Taste and adjust seasoning.
*The salsa brings all of the flavors together; allowing the dish to taste like it’s been cooked longer. If you don’t have salsa, you can use canned, crushed tomatoes.
**You can choose to drain the chickpeas or not based on personal preference.
Serve over rice.

Friday, May 10, 2019

Simple Pickled Onions

Condiments and sauces are my best friend! They can elevate a dish to the next level and are great to have on hand. One of my favs is pickled onions! I used red onions and red wine vinegar because I like the color, but you can use white onions and other kinds of vinegar. I would stay away from a live apple cider vinegar though because the flavor can be a bit intense.
Pickled Onions
  • 1 large red onions, sliced (around 2 cups)
  • 1 1/4 cups red wine vinegar
  • 1/2 cup water
  • 1 – 2 teaspoons Kosher salt
  • 1 teaspoon peppercorns
  • 4 cloves
  • 1 teaspoon allspice berries
  • optional: 1 tablespoon sugar or 1 stevia packet
Method: Massage the onions with the salt, then add the rest of the ingredients. Incorporate them well, then pack mixture into a sterilized glass jar. Make sure the brine is covering the onion. Cover and put in the fridge for at least an hour. This will keep for 2 weeks in the fridge.


  • 1 tablespoon oil 
  • 1 tablespoon coriander 
  • 1 teaspoon cumin seeds
  • 2 tablespoons chili powder
  • Pinch oregano
  • 1 large onion
  • 5 Serrano or Jalapeno Peppers
  • 1 teaspoon Tony’s Cajun Seasoning or Salt
  • Around a ½ cup of water
  • 28 oz can tomatoes and their juice, crushed with your hands
  • 2 cloves garlic, chopped
  • 1/2 cup cilantro
  • Juice of 2 limes
Over medium heat, add the oil and spices. Toast for several minutes or until very fragrant. Add the onions and peppers along with the salt and cook for 15 minutes, stirring often adding water to keep the mixture from burning. Next add the tomatoes, cover and turn the heat down to medium-low. Simmer for 30 minutes. Take off heat, stir in the garlic, cilantro and lime juice. Puree in a food processor or blender. Allow Salsa to cool then adjust seasoning if needed. 

Clean out the fridge salad.

I love cabbage so much. Shredding it on a mandoline is my preferred way to eat it raw. I always have a large bowl of prepped cabbage in my fridge. I mix red and green together and use it as the base of salad instead of lettuce.  I added pea shoots, rainbow carrots, pumpkin seeds, dried cherries, and garlicky, lemon hummus as the dressing.
I love eating a big salad for breakfast.

Coconut Mint Chutney

Cilantro-Mint-Coconut Chutney
  • 6 cloves garlic
  • 2 tsp black salt
  • 1 bunch cilantro (stems and leaves)
  • 1 bunch mint (leaves only)
  • 6 cloves garlic
  • 1-3 jalapenos, seeds and all.
  • 2 tsp toasted cumin seeds
  • 1 tbsp toasted coriander
  • 1 cup unsweetened coconut flakes
  • Juice of 2 large limes
  1. In a food processor, add the garlic and black salt.
  2. Puree into a paste.
  3. Add the rest of the ingredients and process until combined.

French Lentil Soup
  • 4 tbsp olive oil
  • 1 tsp mustard seeds
  • 1 tsp dried tarragon
  • 1/2 tsp coriander
  • Healthy pinch freshly grated nutmeg, salt, and white pepper
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 1 large stalk celery, diced
  • 10 cloves garlic, chopped
  • 1/2 cup dry white wine or 2 tbsp golden balsamic vinegar
  • 2 cups dried lentils
  • 6 cups water
  • 1 Knorr veggie bouillon cube
  • 2 tbsp Dijon mustard
  • 2 tbsp fresh tarragon
  • 1/4 cup fresh parsley
  • Salt/pepper to taste
  1. In a heavy bottom soup pan, over medium heat add the oil and mustard seeds until they pop.  Then add the tarragon, coriander, nutmeg, onion, garlic, carrots and celery along with a pinch of salt and white pepper.
  2. Saute for 5-10 minutes, then deglaze with the wine or vinegar, add the lentils and broth; turn heat to high and bring to a boil for two minutes.
  3. Turn heat to medium-low, cover and simmer for 45 minutes, then stir in the mustard, fresh herbs, and salt/pepper to taste.

Cheater Baked Falafel

Nothing beats traditional falafel made with soaked chickpeas, but this simple baked version is still pretty good!
Baked Falafel
  • 1 29 oz. can drained chickpeas (or 3 cups cooked chickpeas)
  • 1 ½  cups chopped scallions
  • 6 cloves garlic
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 2 TBS soy sauce or Braggs
  • 1 TBS siracha or hot sauce (optional)
  • ½  tsp kosher salt
  • ½  tsp pepper
  • ½  tsp baking powder
  • Juice and zest of 1 lemon
  • 4 TBS extra virgin olive oil
  • Around 1 – 2 cups dried breadcrumbs (more or less depending on the humidity, start with 1 cup and work your way up to 2 cups if needed) You want to be able to form a ball and have it hold together.
Method: Pre-heat oven to 400
  1. Place all of the ingredients (except the breadcrumbs) into a food processor and pulse until combined. Place mixture in a mixing bowl and add the breadcrumbs.
  2. Chill for 30 minutes. Use around 2 TBS per ball and roll them into balls.
  3. Place on a sheet pan (I usually use a silicone baking mat, but you can just spray it with spray if you’d like) and spray the tops of the falafels with cooking spray. Bake for around 20 minutes, then turn them over, spray the other side of the balls and bake for another 10 minutes or so. You might want to check them after 15 minutes on the first side in case your oven is different from mine. This will make around 16-18 falafels and I usually serve 2 or 3 per person.