In this recipe I incorporated many of the different whole food groups (grains, legumes, vegetables, nuts and seeds) into one dish. It’s hearty, tasty–and satisfying! Ingredients 2 cups cooked short-grain brown rice* 3 tablespoons olive oil or your favorite cooking oil 1–2 tablespoons chopped or minced garlic 1 cup chopped onions 1/2 cup cooked black…
Tag: kale
Thai Coconut Curry Soup
This is a simple, yet tasty soup. I love the addition of coconut milk in soups, so I created this recipe to highlight this rich and nutritious ingredient. Ingredients: 2 tablespoons coconut oil 1 cup chopped onions (1 medium onion) 1 tablespoon minced fresh garlic 2 cups cubed sweet potatoes (approximately 1 large; other root…
Tomato Vegetable Soup
Tomato soup is a childhood favorite (yes—the kind from a can). This recipe is definitely a healthier version. The kale, quinoa and nutritional yeast add extra fiber, protein, vitamins and minerals to the dish. It’s chock-full of nourishment! Ingredients: 2 tablespoons extra-virgin olive oil ½ cup chopped onions (1 small onion) 2 tablespoons minced fresh…
Chickpeas & Kale with Spicy Peanut Sauce
I have often shied away from using legumes that require overnight soaking and hours of cooking–though I do believe this is a healthier choice than canned legumes (beans). I like to provide ways to save time when creating my recipes, but this time I decided to use dry chickpeas as they are on sale this…
Potato-Cabbage Pancakes
This is a variation of my Cabbage Croquettes recipe. I prepared this on St. Patrick’s Day, as cabbage and potatoes were quite prominent on this day. Ingredients 2 packed cups shredded potatoes 1 cup shredded cabbage ½ cup finely chopped kale ¼ cup grated onion or chopped scallions 1 cup garbanzo (chickpea) flour 2 teaspoons adobo…
Chickpea Flour-Kale Bites
Another chickpea flour-inspired recipe! This is a variation of an Indian dish known as kothimbir vadi–a popular Maharashtrian street food. Years ago I used to make this dish during my ashram days–a time when I experimented with quite a few traditional Indian creations. I had forgotten about this recipe until recently. I’ve been enjoying showing…
Vegetable Stew
This is an easy one-pot dish, made with fresh veggies, legumes, grains and seeds. The quinoa helps to thicken it up and adds fiber and protein to the dish. Ingredients 8 cups water 3-4 vegetable bouillon cubes, or to taste or 8 cups vegetable broth 2 teaspoons curry powder 5 tablespoons uncooked quinoa, rinsed and…
Kichari: Lentil & Brown Rice Stew
This is a variation of my Indian Kichari recipe. Ingredients 1 cup lentils, rinsed and drained ½ cup brown rice, rinsed and drained Water 2 vegetable bouillon cubes (or to taste) 1–2 teaspoons minced fresh ginger 2 teaspoons curry powder ¼ teaspoon turmeric powder ¼ teaspoon cinnamon powder 2–3 cups chopped vegetables (carrots, yams, potatoes,…
Thai Curry Chili
If you’re in the mood for a different style of chili sure to satisfy, this is it! I have combined traditional chili flavors with Thai flavors. The coconut milk blends well with the tomatoes and spices. You can serve it as an entrée or as an appetizer over tortilla chips. Ingredients 1 (28-ounce) can crushed…
Kale Apple Salad
I like to prepare this dish in the autumn, though it can be enjoyed any time of year. The shredded apples add a nice freshness to the dish and balance the bitterness of the kale. It’s great as a holiday side or a light summer meal! Ingredients 1 small bunch of kale (about 2-2 ½…
Butternut Squash Soup
This soup is quite simple to make–just add everything to the pot and boil away! It’s autumn-time so I’ve been featuring recipes with the “fruits of the season”. Ingredients 6 cups water 1 (13–14-ounce) can coconut milk 1 butternut squash, peeled and cubed (5–6 cups) ¼ cup steel-cut oats 3 cups finely chopped kale leaves…
Mexicali Millet
In the past few years I have created several millet recipes, which I have prepared for our customers more than once, so I figured it was time for a new one. This recipe is relatively mild, so if you like spice, add more! Ingredients 1 cup uncooked millet, rinsed and drained 2 cups water 1/2 vegetable…
Jahnavi Foster, CEC 