Tag Archives: Meatless Monday

Romano White Bean Vegetable Soup with Quinoa

Can you believe summer is just about over? Today is the last day of August and then it’s September! The month when school starts up again! Feels like the summer went by so quickly!

But that’s alright as I am not going to be going back to school anytime soon. I’ll just work work work my way to better money and a better position in the company!

As its Monday I decided to make it a meatless and delicious one! This recipe is absolutely fabulous! Actually, I think that is my word, you know the one word you use all the time? Well I am pretty sure “fabulous” is my word of choice. My youngest niece constantly says “seriously”, but the way she pronounces it is like the new Oxford Dictionary word “srsly” like all the vowels are knocked out and the acronyms flow together. My oldest niece however uses the word “literally” all the time.

So now you know the word I seem to utilize often!

Anyway I made the best meal ever. It was oddly easy and so delicious. Also super healthy and filling. Honestly just perfect.

I got the recipe from the cooking tab in the New York Times website. Here you can find the direct link to the recipe!

White Bean Vegetable Quinoa soup

My meal was your basic tomato base soup as most my soups are, but honestly just delicious.

Ingredients:

  • 2 Tablespoons olive oil
  • ½ yellow onion (40g), chopped
  • 2 small celery stalks (75g), sliced
  • 1 carrot(25g), peeled and sliced
  • 1 can (540ml) romano beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 can (411g) diced tomatoes
  • 3 cups (750ml) vegetable stock
  • ¼ cup (43g) quinoa
  • ¼ cup (5g) parsley, chopped
  • ½ Tablespoon dried oregano
  • ½ Tablespoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions:

  1. Heat oil in a medium sized pot and sauté onion, celery, and carrot for about five minutes or until semi cooked. Add romano beans and garlic to vegetables and sauté for an additional two minutes.

  2. Mix in diced tomatoes and vegetable stock and allow mixture to simmer for about twenty minutes.

  3. Then add quinoa, parsley, herbs, and allow quinoa to cook for fifteen minutes with lid on pot.

  4. Once quinoa is cooked, remove bay leaf and add salt and pepper as desired.

  5. Serve and enjoy!

This is such a wonderful soup. If you like beans and quinoa this is honestly the soup for you!

Though I have something to ask you all… have any of you used shredded bay leaves for any of your dishes? I’ve not ever heard of shredded bay leaves and don’t even know how to add that to a soup or anything. Since I was taught to remove the bay leaves how does one remove shredded bay leaves?

Shredded Bay Leaves

For my soup I just added the leaves to a tea leaf strainer and let the leaves boil along with the metal in the pot. How odd is that right? Does anyone else do that?

Well regardless of how I used the bay leaves, this soup came out very well! I actually keep going back for a spoonful! So tasty!

I hope you all get to trying this. It is fabulous! Plus you will have it finished within a half hour!

So please everyone make this dish! You will love it

Happy eating

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Spaghetti with Fa(LOVE)el

Falafel is a wonderful word. At least when pronounced as a North American. If you say it a certain way it sounds like the word “love” is in it. And I certainly love falafel.

I decided to make pasta with falafel. Yummy!

Spaghetti with tomato sauce and falafel

There isn’t much for something special going on in this dish but I have really missed making food for myself so I had to make a simple little pasta. Plus I need to get to know the electric stove top. Going from a gas stove to an electric one with the snap of ones fingers is a hard adjustment!

It took far too long to get my water boiling actually! And how does one thoroughly clean their electric stovetop? I looked it up but I don’t know what a stove cleaner is! I guess I should thoroughly look at the cleaning aisle at the grocery store…

So this was honestly just your basic pasta and tomato sauce. Though I much prefer homemade sauce than the store bought stuff so here is my recipe:

Ingredients:

  • 4 oz (114 g) spaghetti
  • ½ teaspoon olive oil
  • 2 cloves garlic, minced
  • ½ cup (75g) yellow onion, chopped
  • 1 can (398ml) crushed tomatoes
  • ½ teaspoon cumin
  • ¼ teaspoon oregano
  • ¼ teaspoon basil
  • ¼ teaspoon salt
  • 5 falafel balls, halved
  • ¼ teaspoon pepper

Instructions:

  1. In a large pot cook spaghetti as directed on box. Once spaghetti is near al dente, prepare sauce.

  2. In a small frying pan, heat olive oil to sauté garlic and onion until fragrant.

  3. Add can crushed tomatoes to the garlic and mix well. Add herbs and salt to tomato mixture.

  4. Once bubbling, allow to simmer for two minutes or until at desired consistency.

  5. Add halved falafel and cook until warm. Beware that falafel soften to a mush-like consistency if over cooked in sauce.

  6. Plate up and top with pepper.

  7. Enjoy

Like I said, my sauce is very basic. But it is fabulous. I quite enjoyed it. It has been a good while since I’ve had falafel. Now I just need to successfully make it from scratch. I tried once and thought it looked too dry and added water. Big big mistake. Never again.

So yeah, that was my dinner for the evening.

IMG_0438

Sorry it wasn’t all that impressive.

But I can tell you that I like to snap my spaghetti in half when I make a pasta. Less splatter when turning the noodles on the fork and smaller bites! It is perfect!

Anyway, hope you enjoyed the generic recipe and if you make it enjoy the meal!

Happy Meatless Monday all!

Lentil Curry Meatless Monday

It has been a very long time since I’ve had a Meatless Monday and you know what? Today I’ve got a Meatless Monday Meal for y’all! Woohoo!

So my dad thinks he should go on a diet and his version of a diet is meat and veg. Well since I do not eat most of the meat he likes I thought I would give him a protein packed vegetarian meal. The best protein packed ingredient that I know he also enjoys would have to be lentils so that is what I made for dinner tonight, something very lentil filled.

I got the recipe from here but I was very dissatisfied by the way it was written. Both the instructions and the grammar were atrocious. Though it could just be that I dislike poor spelling and grammar. So if you are like me and dislike poorly written recipes just read below and you will see my version of the recipe!

Spinach Lentil Curry

Ingredients:

  • 1 cup (200g) dried red lentils
  • 5 cups (565g) spinach leaves, roughly chopped
  • 6 cloves garlic, chopped
  • ¾ cup (115g) red onion, diced
  • 1 small green chili
  • 2 cups (470ml) water
  • 1 vegetable bouillon cube
  • 2 teaspoons cumin powder
  • ½ teaspoon mustard
  • 2 Tablespoons olive oil
  • A pinch red pepper flakes

Instructions:

  1. Sauté the red lentils, spinach, half the garlic, red onion, and green chili in a large pan until spinach has wilted. Then pour water and bouillon cube into pan and allow lentils to cook. When lentils are finally soft drain water (though keep it to adjust consistency of curry).

  2. With a handheld food processor or potato masher mash cooked lentils and vegetables to a semi-purée with chunks. Add salt for more flavour.

  3. Use stock water to make a more curry-like consistency.

  4. In a small frying pan fry the remainder of the garlic, add cumin, mustard, and red pepper flakes. Cook until a smooth hot consistency.

  5. Pour hot garlic-mustard mixture into lentils and mix well.

  6. Serve with rice and/or naan.

Lentil Spinach CurryI’m sure cumin seeds and mustard seeds would have made a better combination for the flavouring but I just used American mustard and cumin powder from a jar. Why buy something you won’t end up using another day?

I do not know if you all know of my background in the hospitality industry, but I had a teacher who would call the handheld food processor a dildo and now to this day I call that device the dildo. Thanks Mr. Young! There are a few items that I sexualize due to my teachers actually. Mr. Young made certain kitchen devices sexual while Mr. C would make the professional coffee machine in the restaurant dirty. I guess it is a good way to remember what to do and how to clean things. Kind of like acronyms to help you remember certain things in school.

Anyway this was my meal for the day and it went pretty well. I am definitely full and believe my parents are too. Lentils definitely rock and keep us well fed!

If you all end up making this I hope you enjoy it too! Curry is always nice for a cold day for those of you in the Northern Hemisphere.

Happy eating!

Here’s a Pilaf for Meatless Monday

I had planned to make dinner at three in the afternoon, but you know what happened? I couldn’t for the life of me find the bay leaf! And I needed that bay leaf! I searched high and low for it and came up empty. So instead I had to wait for 5 o’clock to roll around so I could ask mom where she had hidden it.

Well when she came she too could not find the packet of bay leaves. It is as though they have gone missing!

Well luckily dinner is super-fast and easy tonight, with our without the bay leaf! So I just started dinner at five, two hours later than I had hoped. But I can tell you I did make some homemade raita at three-ish. That can hint off the theme for tonight’s meal.

But if you are not so culturally experienced in cuisines, tonight’s theme of a meal comes from India! And you know what? It fits with Meatless Monday!

Indian Pilaf with Raita

I love Indian cuisine. So much that I told my parents the other day that I should fall in love with an Indian so that his mama and I can be in the kitchen together so I can learn proper traditional Indian food. Sounds good does it not? I guess I should go down to Durban for that. Apparently that is where all the Indians are located in South Africa.

Anyway, I got the recipe from here, but pretty much followed the recipe except for the fact that I didn’t have a bay leaf. This fact really annoys me.

Ingredients:

  • 1 ¼ cup (250g) Jasmine rice
  • 1 can chickpeas (garbanzo beans), drained
  • 1 cup (170g) frozen assorted vegetables, thawed
  • 1 Tablespoon olive oil
  • 1 small tomato, chopped small
  • 1 Large yellow onion, chopped
  • 1 green chili, chopped finely
  • 3-4 garlic cloves, minced
  • 1 teaspoon ginger paste
  • Juice from one lemon
  • A handful of fresh cilantro, washed and chopped

Spices

  • Salt to taste
  • ½ teaspoon Tumeric
  • 1 teaspoon Red pepper flakes
  • ½ teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon black pepper
  • 1 teaspoon mango, baked
  • ½ teaspoon Garam Masala

Instructions:

  1. Wash and soak rice in water for a half hour, while soaking add all spices excluding cumin and Garam Masala together in a small bowl and set aside.

  2. In a large pan, heat oil and cook cumin until its aromatic (10 seconds)

  3. Add minced garlic, ginger, and green chilies to oil and cumin mix, fry for a minute and then add chopped onion and cook until lightly caramelized.

  4. Once onions are lightly browned, add spices in small bowl to mixture as well as thawed vegetables. Mix and cover and cook for five minutes.

  5. Add chickpeas and chopped tomato to mix and combine.

  6. Now add strained rice and 1 ½ cups water to mixture and gently fold in. Allow mixture to begin to boil at medium heat and cover and turn to simmer. Cook rice for 10-12 minutes or until rice is cooked completely.

  7. Once rice is cooked, add lemon juice and stir lightly. Turn heat off and add Garam Masala to the mix.

  8. Garnish with freshly chopped cilantro and raita to lessen bite.

  9. Enjoy!

Pretty easy right? Yum yum. But do you know how to make raita? If not here is the recipe:

Ingredients:

  • ½ cucumber, grated
  • 1 cup (250ml) Greek yoghurt
  • 1 clove garlic, minced
  • 1 Tablespoon, Garam Masala
  • 1 teaspoon chili powder

Instructions:

  1. Grate half a cucumber (with skin on) and press until dry with paper towels. Once drained place in a small bowl.

  2. Add minced garlic and yoghurt and mix thoroughly.

  3. Sprinkle Garam Masala and mix well.

  4. Once ready to serve, sprinkle chili on top and enjoy!

So the recipe for the raita I got from here, but it didn’t have garlic in it and well I LOVE garlic (plus isn’t raita meant to have that spicy kick that garlic makes?) so I added that key ingredient.

If you checked out the original recipe for the pilaf you would have noticed that it called for Mango Powder. If you were anything like me you would have wondered what the hell that was. Well I googled to see how to make it and was pretty bummed to find out it takes five days to create. BUT if you are interested in creating it click here to find the recipe.

Vegan Indian PilafIf you aren’t a fan of spicy I would opt out from adding chili powder to the raita, otherwise follow all that is above. It should make a spectacular meal that you will very much enjoy!

I know I did.

So if you make this meal I hope you do enjoy.

As they say in Hindi:

अपने भोजन का आनंद लें or

Apanē bhōjana kā ānanda lēṁ