Rarely, does a vegetarian recipe come along that I love. Well, maybe I spoke or “wrote” to soon. I love cheese pizza. My chickpea curry is a staple recipe. I can quite happily eat a whole pan of sautéed mushrooms all on my lonesome. Broccoli cheese soup, grilled cheese, all rank high in my books. This one though. SO much flavour. I served it with coconut rice on the side. I love that too. Okay, maybe meat is over rated. Maybe I do love the occasional vegetarian cuisine. This one I will be making again and again, and then again. The only thing I changed was to sprinkle with cayenne pepper, and even then I only did that to my individual portion so it is totally optional.
Recipe from Betty Crocker Vegetarian Cooking
- 1 Tbsp. vegetable oil
- 2 medium onions
- 1 clove garlic, minced- I at least doubled this, if not more. Basically just use a big scoop of minced garlic
- 1 cup diced butternut squash – I used frozen. Already diced. Super easy.
- 1/4 cup raisins
- 1 cup vegetable broth
- 1 tsp. turmeric
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1 can chickpeas, drained
- Hot rice for serving, I used coconut.
- Peel onions. Dice one onion. Slice one onion.
- Heat oil in large skillet. Add onions and garlic. Cook until onion is tender. As soon as onions start to turn brown add next 6 ingredients.
- Bring to a boil. Reduce heat to medium-low and cook, covered, for 8 minutes. Stir occasionally.
- Add chickpeas. Continue to heat until chickpeas are cooked through. Serve on top of rice. * Sprinkle with cayenne if desired.
- Eat and enjoy!
Heat is starting to rise, spring is one the way. Generally a great feeling, we can be out and about, walk around the block, see green. Sadly, it is the end of soup season. Winter brings many a hearty bowl with some bread on the side. I quite happily make soup almost every week while the cold snow settles on the ground. If the temperatures stay as lovely and warm as they have been the soup pot will be going to same way as the mitten box. Packed away. Not only was this soup, tasty and healthy it made the whole house smell just divine. Leftovers were just as good, so if the weather is still a bit gloomy where you leave, this could be the perfect pick me up.
Recipe from Scaling Back Blog
- 2 Cups Red Split Lentils
- 1 Tbsp. Olive Oil
- 1 Onion, Finely Chopped
- 1 Red Bell Pepper Cut Into ½ Inch Dice
- 1 Fresh Jalapeno Or Serrano Chili, Finely Chopped, Including Seeds
- 1 Tablespoon Fresh Peeled And Minced Ginger
- 2 Garlic Cloves, Finely Chopped
- 1 Tablespoon Curry Powder
- ½ Teaspoon Cinnamon
- 2 Teaspoons Salt
- ⅓ Cup Tomato Paste – I used one small can.
- 7 Cups Water
- 1 Can Unsweetened Light Coconut Milk
- 1 15-Ounce Can Of Chickpeas
- 1 Tablespoon Freshly Squeezed Lime Juice
1. Het oil in large soup pot. Add onion and peppers. Cook until tender.
2. Add ginger, garlic and remaining spices with tomato paste. Cook additional 3 minutes.
3. Add water, coconut milk, and drained can of chickpeas. Stir in uncooked lentils. Cooker medium heat for 20 minutes, stirring occasionally.
4. Stir in lime juice before serving.
5. Eat and enjoy!
Sometimes recipes are just meant to be. I have been meaning to jazz up our side dishes. I tend to get stuck in a rut, never with dinner, or desserts, even our snacks differ quite a bit, but what to serve on the side, for some reason always seems to be the hardest. Rice, Peas, Potatoes, and of course salad. I noticed while I was putting the half used carton of PC Organics Vegetable Broth in the fridge a recipe on the back. Low and behold it had a recipe. A side dish recipe. Plus, I had all the ingredients, so plain rice was off the table , at least for one night. Let me just say the kids absolutely loved this, and it came together quite easily. Maybe side dishes don’t have to be the same old boring after all.
- 1 Tbsp. butter
- 1 small onion, finely chopped
- 1/2 red bell pepper, seeded and chopped – I used yellow
- 1 lrg. garlic clove minced
- 1 cup Long Grain white rice
- 1 can chickpeas (540 ml)
- 1 3/4 cup PC Organics Vegetable broth
- 1/4 cup chopped fresh parsley
1. Melt butter in saucepan. Cook onions for 2 minutes over medium heat. Add bell pepper and garlic, cook additional minute. Add rice, chickpeas and vegetable broth. Stir.
2. Bring to a boil, then reduce to a simmer. Continue to simmer, covered, for 15 minutes, stirring occasionally.
3. Remove from heat and let stand for 5 minutes. Stir in parsley.
4. Eat and enjoy!
An easy and tasty dip. This was the side dish I served with our pork souvlaki n Monday night. We are continuing our fast and easy summer of dinners and this dip is just the thing. I made a few tiny substitutions from the recipe I found in Canadian Living Live Right Now Magazine Spring 2011. Serve with an assortment of crackers, pretzels, and fresh vegetables.
- 1 can (19 ounce) chickpeas
- 3 Tbsp. lemon juice and water
- 2 Tbsp. mayonnaise
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh dill
- 1/4 tsp. each salt and pepper
- 2 Tbsp. fresh parsley
- 2 cloves, minced garlic
1. Drain chickpeas. Add all ingredients to blender. Puree.
2. Eat and enjoy!