Vegetarian Korma

Ingredients:

1 1/2 tablespoons vegetable oil

 1 small onion, diced

 1 teaspoon minced fresh ginger root

 4 cloves garlic, minced

 2 potatoes, cubed

 4 carrots, cubed

 1 fresh jalapeno pepper, seeded and sliced

 3 tablespoons ground unsalted cashews

 1 (4 ounce) can tomato sauce

 2 teaspoons salt

 1 1/2 tablespoons curry powder

 1 cup frozen green peas

 1/2 green bell pepper, chopped

 1/2 red bell pepper, chopped

 1 cup heavy cream

 1 bunch fresh cilantro for garnish

Directions:

• Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
• Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve. 

Recipe found at: AllRecipes.com

Corn and Black Bean Salad with Peppers and Cherry Tomatoes

Corn and Black Bean Salad with Peppers and Cherry Tomatoes
In a dish like this, the exact measurement of the ingredients isn’t so important. Use what you have and enjoy summer!
1 ½ cups corn kernels (cut from 3 to 4 cobs, or thawed if frozen)
3 tablespoons cider vinegar
½ teaspoon chili powder
½ teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon honey
1 garlic clove, minced
½ teaspoon coarse salt
3 tablespoons olive oil
1 (15 ounce) can black beans, drained and well rinsed
½ cup finely-chopped bell pepper
1 cup quartered cherry tomatoes
½ cup chopped green onions (scallions)
1 small chile pepper, seeds and ribs removed, finely diced
¼ cup chopped fresh cilantro

Directions: 

1. Cook corn in a skillet over medium heat until most of its liquid has evaporated and some kernels begin to brown, about 8-10 minutes. Stir frequently. Remove from heat and set aside to cool.

2. In a large bowl, combine the vinegar, chili power, coriander, cumin and honey. On a cutting board, sprinkle the salt on the minced garlic. Chop together, then press the salt into the garlic repeatedly with the side of a large knife to form a paste. (Alternatively, crush the garlic and salt together in a mortar and pestle.) Add the pasted garlic to the vinegar mixture.

3. Add the olive oil to the vinegar mixture and whisk well to combine completely. Add the remaining ingredients to the bowl and toss well to coat with the dressing. Serve at room temperature or chilled. Taste before serving and add vinegar or salt if desired (especially if the corn is especially sweet). 

Recipe found at:http://themessyapron.blogspot.com/2009/08/cob-and-kernel.html 

Easy Vegetable Pad Thai Recipe

Ingredients

for the sauce
3-4 tablespoons light brown sugar
3 tablespoons fresh lime juice (about 2-3 limes)
4 tablespoons soy sauce
1/4 cup water

for the noodles
8 oz wide Pad Thai rice noodles, also called Banh Pho
2 tablespoons vegetable or peanut oil
crushed red pepper, as much as you like
4-6 cloves of garlic, minced
2 cups of broccoli florets
2 medium carrots, peeled and chopped into rounds
1 heaping cup of cubed fried tofu, available at Asian stores
a big hand full of bean sprouts
2 green onions, chopped
3 tablespoons roasted, chopped peanuts
3-4 cilantro sprigs, chopped
1/2 lime, cut into wedges

Method
1. Place all the sauce ingredients in a non stick sauce pan. Bring to a boil. Then reduce heat and simmer on low for about 2 minutes, or till the sauce has thickened just a little. Turn off heat and set aside.

2. Soak and drain the noodles according to package instructions. If the package does’nt have instructions, soak the noodles in warm water for about 15 minutes or till they become pliable. Then drain.

3. Heat the oil in a large wok. Add the crushed red pepper. As soon as they sizzle, add the garlic, broccoli and carrots. Toss on medium-high heat till the broccoli turns bright green and the garlic is fragrant, about 2 minutes.

4. Add the soaked noodles, tofu and the sauce. Toss on medium-high heat till everything is well combine and the noodles are cooked, but still a little chewy, and not mushy.

5. Turn off heat, and add the bean sprouts, and green onions and mix well.

6. Garnish with cilantro and peanuts. Serve with lime wedges on the side. 

Recipe found at: http://www.veggiebelly.com/2013/10/easy-vegetable-pad-thai-recipe.html

Chilled Avocado-Cucumber Soup

Ingredients:
1/2 medium cucumber
1 ripe small California avocado
1 scallion
1 garlic clove
2 tablespoons fresh coriander leaves
2 tablespoons fresh lemon juice
1/2 cup plain yogurt
1/2 cup cold water
1/2 cup ice cubes
Garnish: 2 fresh coriander sprigs 

Directions:

Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit, and peel. Cut scallion into large pieces. In a blender purée all ingredients until smooth and season with salt and pepper.Serve soup garnished with coriander. Enjoy!

Read More http://www.epicurious.com/recipes/food/views/Chilled-Avocado-Cucumber-Soup-14234#ixzz2cRQVEbkX

Green Smoothie of LIFE

Ingredients

Handful of dino kale (or any other edible dark, leafy green)

Handful of rainbow chard (or any other edible green)

Stick of Celery

Half cucumber

Small handful cilantro or other herbs

Bit of ginger, chopped

Pinch of salt

Juice of 1/2 lemon/lime

1 cup coconut water (electrolytes!) or water

1/8 teaspoon stevia, or a few dates, or a bit of agave - I like things sweet =)

Frozen banana, chopped

2 frozen strawberries, optional

Directions

That's all, folks! Blend them all up 'til it's smooth and creamy and sip away. I drink them in my mason jar with a straw and before I know it, the jar is empty.

Recipe found at: http://www.thisrawsomeveganlife.com/2011/10/elixir-of-life-green-smoothie-recipe.html

Easy Raw Pad Thai Salad Recipe

Ingredients:

• 2 zucchinis, sliced into strips with a vegetable peeler
• 2 large handfuls of bean sprouts, approx 2 cups
• 3/4 cup chopped nuts (use almonds, peanuts or cashews)
• 1 red or yellow bell pepper, sliced into strips
• 4 green onions, diced
• 1/2 cup fresh chopped cilantro
• juice from one lime
• 1 tablespoon raw, cold-pressed olive oil
• 1/4 tsp sea salt

Preparation:

Toss all ingredients together in a bowl until well coated. Add a dash more salt if desired and enjoy!

Recipe found at: http://vegetarian.about.com/od/rawfoodsrecipes/r/padthaisalad.htm

Roasted Patty Pan Squash and Herbed Chickpeas

Ingredients

140 grams (3/4 cup) dried chickpeas, soaked in cold water for 12 hours and rinsed
750 grams (1 2/3 pounds) baby patty pan squash, about six 8-cm (3-inch) specimens
 olive oil
salt
a dozen stems chives
1 small handful fresh cilantro
8 leaves fresh mint
 4 anchovies packed in oil, drained (substitute 1 tablespoon rinsed capers if you prefer)
a good pinch cayenne pepper
one strip lemon peel from an organic lemon
2 teaspoons verjuice or lemon juice

 freshly ground black pepper

Directions
Place the soaked and rinsed chickpeas in a saucepan, add cold water to cover by about 2-3 cm (1 inch), and bring to a simmer over high heat. Lower the heat to medium and simmer for 45 to 60 minutes, until the chickpeas are tender but not mushy. As the chickpeas cook, add a little more water if the level runs low, and skim any foam or impurities that may rise to the surface. Let cool to room temperature in the cooking liquid, then drain.
Preheat the oven to 200°C (400°F). Cut off the stem and root ends of the patty pan squashes, and cut each of them into 8 sections. Place the sections in a baking dish large enough to accomodate them in a single layer, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 30 minutes, until cooked through and browned in places. Let cool.
While the patty pan squash is roasting, combine the herbs, anchovies, cayenne pepper, lemon peel, verjuice, black pepper, and a drizzle of olive oil in the bowl of a mini-chopper, and pulse until more or less smooth. (Alternatively, you can chop the herbs and anchovies finely by hand, and combine the dressing in the salad bowl.)
Toss the cooled and drained chickpeas with the herb dressing in a salad bowl, and let rest in the refrigerator. When the patty pan squash is cooled, arrange the segments on each plate, and top with the dressed chickpeas. (You can also toss everything together in the salad bowl, but the sections of patty pan may get a bit squooshed then; it doesn't matter from a gustatory perspective, but it will be a bit less presentable.

Recipe found at: http://chocolateandzucchini.com/archives/2009/08/roasted_patty_pan_squash_and_herbed_chickpeas.php

Cilantro-Lime Rice

Ingredients

• 1 cup long-grain white rice
• Coarse salt
• 1/2 cup fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 garlic clove

Directions

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
2. Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Recipe found at: http://www.marthastewart.com/314480/cilantro-lime-rice

Ginger Noodle Soup

Ingredients 

• 1 2-inch piece of ginger, peeled (about the size of your thumbs
• 2 garlic cloves, peeled
• 4scallions, thinly slice
• 2tablespoons low-sodium soy sauce
• 4cups vegetable broth
• 4 heads bok choy
• 8ounces soba noodles
• Cilantro, for garnish
• Lime, for garnish 

Directions 

1. Heat 1 tablespoon safflower oil in a 3.5 quart Dutch oven or stock pot over low heat. Grate the ginger and garlic into the pan. Add the scallions and season with salt and pepper. Cook for 3-5 minutes, until fragrant and the scallions have wilted.
2. Add vegetable stock and bring to a boil, then let simmer while you prepare the bok choy. Cut off the bottoms, and chop the bok choy leaves into large pieces. Add to a sauté pan with a little oil heated over medium heat. Season with salt and pepper, and stir to combine. The bok choy will cook quickly, so turn off the heat once the leaves are just wilted and have browned in places. Add to the broth.
3. Bring a large pot of water to a boil, salt the water, then break the soba noodles into thirds before dropping them in. Cook according to package directions (about 4-5 minutes) until tender; drain under cold water. (I prefer to cook the noodles separately so they don't overcook and make the soup soggy.)
4. To serve, add noodles separately to each bowl, then ladle broth over the top. Garnish with cilantro and a squeeze of lime.

Recipe found at: http://food52.com/recipes/20631-ginger-noodle-soup

Roasted Carrot Harissa and Crème Fraiche Crostini

Ingredients

•     3 dried Anaheim or California chilies, stemmed, seeded
• 3 dried Chile de Arbol chilies (each about two inches in length), stemmed, seeded
• 2 1/2 cups cups carrots, peeled and sliced ½-inch thick, on the bias (I used 5 medium carrots)
• 1/2 teaspoon ground cumin
• a few pinches of sea salt
• 3 tablespoons extra virgin olive oil, divided, plus more if necessary
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon black caraway seeds
• 1 medium garlic clove, rough chopped (about 1 teaspoons)
• 1 tablespoon lemon juice, plus more to taste if necessary
• 1 Baguette, sliced ¼ inch thick on the bias
• Garlic clove, cut in half (plus more if necessary)
• Olive oil, for brushing on baguette slices
• Italian parsley, Cilantro or Carrot leaves (tops), torn into small pieces, for garnish
• Crème Fraiche (between 1/2 -1 teaspoon per crostini)

Directions

1. Preheat oven to 400 degrees.
2. Use kitchen shears to cut dried chilies into ½ inch wide pieces. Place chile pieces in a bowl and cover with boiling water. Let chiles stand for 30 minutes.
3. Meanwhile, place carrot slices on a large rimmed baking sheet. Season with cumin, a pinch or two of sea salt and drizzle 2 tablespoons of olive oil over carrots. Toss to coat evenly. Set your timer for 15 minutes and put carrots in oven to roast, shaking pan once halfway through. When there are four minutes of cooking time left, add coriander seeds and black caraway to carrot mixture, using a wooden spoon to combine. When your timer goes off, remove pan from oven and set aside to cool.
4. Drain water from chilies and place in the bowl of a food processor. Add spiced roasted carrots, making sure to scrape all of the oil from the pan in as well. Add chopped garlic clove and process for 20 seconds before scraping down mixture with a spatula and pulsing again. At this point, scrape, add lemon juice and 1 tablespoon of olive oil and process until you have a thick paste (You want this to be thick so that it will stand its own on the crostini without making it soggy). Taste for salt and acid, adding more to taste if necessary. Transfer harissa to a container with an airtight lid, cover top surface with a drizzle of olive oil and let mixture sit at least one hour and up to 24 (in refrigerator) before using.
5. When ready to make and serve crostini, remove harissa and crème fraiche from refrigerator to come to room temperature. Preheat oven to 400 degrees. Arrange baguette pieces on a large rimmed baking sheet. Rub raw garlic halves on tops of baguette slices. Using a pastry brush, paint each piece of bread with olive oil. Toast bread until golden, about 5-7 minutes, depending on your oven. Remove pan from oven and allow crostini to cool slightly.
6. Spread desired amount of roasted carrot harissa on each crostini, top with a touch of crème fraiche (about ½-1 teaspoon per slice) and carrot leaves. Serve and enjoy! 

Recipe found at: http://food52.com/recipes/9826_roasted_carrot_harissa_and_crme_fraiche_crostini

Corn and Zucchini Sauté

Ingredients

2 tablespoons extra-virgin olive oil

1/2 cup chopped scallion

1/2 teaspoon finely chopped garlic
2 cups corn (from about 4 ears)
2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped fresh cilantro

 Preparation

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.

 Read More http://www.epicurious.com/articlesguides/seasonalcooking/summer/cooknow_corn/recipes/food/views/Corn-and-Zucchini-Saute-230474#ixzz28vKh1Ggh

Curried Squash Soup

Ingredients

• 1 2-lb butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (see how to cut and peel a butternut squash)
• Olive oil
• 1 teaspoon butter
• Salt
• 1 large yellow onion, chopped
• 2 teaspoons yellow curry powder
• 1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon)
• A dash of ground cumin
• 1 Tbsp minced fresh ginger
• 4 cups chicken stock
• 1 teaspoon salt
• 1/2 cup sour cream (can substitute plain yogurt)
• 1/4 cup chopped fresh cilantro (can substitute parsley)

Method

•   Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat. Add a dab of butter to the olive oil.
•  Working in two batches so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned.
•  You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Add more oil and butter for the additional batches. Remove from pan and set aside.

Recipe found at: http://www.simplyrecipes.com/recipes/curried_squash_soup/

Roasted Spaghetti Squash with Herbs

Ingredients

• 1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1 tablespoon packed light-brown sugar
• Coarse salt and freshly ground pepper
• 1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh cilantro
• 1/4 cup blanched hazelnuts (1 ounce), toasted and coarsley chopped

Directions

1. Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.
2. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.

Taken From Martha Stewart:http://www.marthastewart.com/338110/roasted-spaghetti-squash-with-herbs?center=276955&gallery=275670&slide=262285

Cilantro Serrano Cream Sauce

Ingredients

• 1/2 bunch cilantro, coarsely chopped
• 3 serrano chile peppers, seeded and chopped     
• 3 cloves garlic
• 1 cup mayonnaise
• 1 cup heavy cream
• salt and pepper to taste  

Directions

1. Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Puree until smooth, about 15 seconds.  

Recipe found at: http://allrecipes.com/recipe/cilantro-serrano-cream-sauce/detail.aspx

Chilled Avocado-Cucumber Soup

Ingredients

• 1 English cucumber, peeled and diced (1/4 cup reserved for garnish)
• 1 avocado, pitted, peeled, and diced (1/4 cup reserved for garnish)
• 1/2 teaspoon finely grated lemon zest
• 1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish
• 1 scallion, white and pale-green parts only, coarsely chopped (about 2 tablespoons)
• 1 jalapeno, seeded and coarsely chopped
• 1 cup nonfat plain yogurt
• 1 cup cold water
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon fresh lemon juice

Directions

1. Puree ingredients in a blender. Divide soup and reserved cucumber and avocado among 4 bowls. Cover with plastic wrap. Refrigerate 30 minutes. Garnish with cilantro sprigs.
   
   
   Taken from: http://www.wholeliving.com/132892/chilled-avocado-cucumber-soup?center=136760&gallery=136699&slide=83821

Acorn Squash with Chili-Lime Vinaigrette

Makes 4 servings.

Ingredients:

• 2 (1 1/2 – to 1 3/4-lb) acorn squash
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 6 tablespoons olive oil
• 1 garlic clove
• 1 1/2 tablespoons fresh lime juice, or to taste
• 1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
• 2 tablespoons chopped fresh cilantro

Directions:

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.

Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined.

Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Black-Eyed Peas in a Spicy Goan Curry

Serves 4 to 6

 

Ingredients:

• 1 cup dried black-eyed peas or two 15-ounce cans, drained
• 2 tablespoons, canola oil
• 1 small yellow onion, minced (about 1 cup)
• 1 teaspoon coriander seeds, finely ground
• 1/2 teaspoon finely grated garlic (about 1 large clove)
• 1/2 teaspoon finely grated ginger (about a 1-inch piece)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne
• 1/2 teaspoon cumin seeds, finely ground
• 1/4 cup minced tomato (1 small tomato)
• 2 cups (or 1 cup if using canned peas) hot water
• 1/2 teaspoon salt, or to taste if using canned peas
• 1/2 teaspoon sugar
• 1 cup canned coconut milk
• 2 tablespoons minced cilantro leaves
• 1 tablespoon lemon juice

Directions:

If using dried black-eyed peas, rinse and soak them in enough water to cover for 6 to 8 hours. Drain. In a large saucepan, heat the oil over medium-low heat and saute the onion until it turns dark brown, about 8 minutes. Add the coriander, garlic, ginger, turmeric, cayenne and cumin, and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates.

Add the peas and mix well. Pour in the hot water, if using, add the salt and sugar, and bring to a boil. Turn the heat down to low, cover, and simmer until the peas are cooked through, about 20 minutes. If using canned peas, simmer for only 10 minutes (it is essential to simmer the canned peas, too, so that all the flavors blend better). Stir in the coconut milk and simmer uncovered for another 8 to 10 minutes, again allowing the flavors to come together.

Add the cilantro and lemon juice, simmer for 1 minute more, and remove from heat. Serve hot.

Source: http://smittenkitchen.com/2007/06/and-then-i-moved-into-the-refrigerator/

Spicy Indian Cauliflower

oil for frying
pinch of cumin seed
pinch of mustard seed
2 tsp minced ginger
3 cloves of garlic, chopped
1 onion, thinly sliced
1/2 tsp ground turmeric
1 medium cauliflower, cut into flowerlets
2 tsp red chili powder (or 3 chopped green chilis)
salt and pepper
chopped fresh cilantro (optional)

Heat the oil in a fry pan (about 2 to 3 tbsp) and add the mustard seed. When the seeds start to pop, add the cumin, ginger, garlic and onion. Stir fry for a few minute until the onion turns golden. Sprinkle ground turmeric and add the cauliflower. Stir fry for another 2 minutes to coat the vegetable. Add the chili powder or chilis, salt and pepper to taste.Cover the pan and cook until cauliflower is soft. Stir occasionally. Toss cilantro on top when ready to serve. This dish is best served with rice and a curry dish. You will not be disappointed!