Tag Archives: recipe

chile-garlic potatoes and cauliflower with turmeric

26 Oct

cauliflower potato curryI recently rediscovered my love of cauliflower. My only memory of it as a child is a microwaved head, smothered in Velveeta cheese product — certainly not something I would eat now as a food-conscious adult. So I’ll admit I overlooked this vegetable for many years.

Mild, delicately crunchy, and a little bit sweet and nutty, cauliflower makes a delicious addition to many dishes. Not only is it delicious, but like most vegetables, it is full of amazing nutrients and health benefits. A cruciferous vegetable, cauliflower has been linked to a decrease in the risk of: bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer. The link to various cancers is because of cauliflower’s effect on three major body systems. Continue reading

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chocolate-covered rum figs

4 Oct

I know it’s been a long time since I posted anything. I took a summer hiatus from food politics, research, and activism. I needed it.

But now I am home from my 5,000-mile road trip, and transitioning back to the routines of daily life. One of my favorite routines is picking up my weekly harvest box from Los Poblanos Organics (now part of Mountain View Co-Op), and seeing what is inside. Then comes the joy of figuring out creative ways to incorporate all of those fresh produce items into our meals.

This week’s box included a basket of fresh black mission figs. Believe it or not, I had never eaten a fig. I ate one fresh and unadorned, which was delicious. Then I went surfing for recipes. What I found was this fabulous treat: Continue reading

pizza is delicious even without cheese

19 May
delicious cheese-free pizza

It even makes great leftovers!

I’ll admit that there are a few food items I really miss since going dairy-free. Namely: nachos, cheesy fries, and pizza. And let’s face it – vegan cheese substitutes are disgusting. So what’s a girl to do when she wants a date night with her man, some pizza, and Netflix? Enter vegan pizza.

I was not optimistic. The man was downright skeptical (mostly of the beans). Pizza without cheese just seemed impossible. And yet, what we pulled out of the oven was not only dairy-free, but delicious! I am sold, and the man liked it too. Pizza and movie night is restored!

Here is the recipe. Please note that although the pizza only needs to cook for 15 minutes, the dough requires almost an hour and a half of rising time. Continue reading

miso soup… with substance!

28 Mar

miso vegetable soupI love miso soup. I always order it at sushi restaurants, but I often crave a little more substance beyond the tiny tofu cubes and chopped green onions. So I decided to make a very robust miso soup with noodles and veggies.

Unsurprisingly, miso is also very good for you. A valuable source of protein and B12 for vegans and vegetarians, miso is a fermented soy paste that also supplies trace minerals such as copper, manganese and zinc. Miso helps to support a healthy immune system, bones and blood vessels, and has even been linked to a reduced risk of breast cancer. Yay miso!

So here’s the recipe. I used a hodgepodge of veggies based on what I got in my weekly CSA delivery, so feel free to substitute as you see fit. Continue reading

banana pineapple nut bread

29 Jan

Who doesn’t love a good banana bread for breakfast? I like mine with a drizzle of honey and a mug of coffee to go with it. Yum!

This recipe is, as you might imagine, dairy-free. I use eggs from a local free-range farm. I tweaked a classic recipe a bit to provide more health benefits; I like my bread to be less sweet than the usual desert-like recipes, and I avoid the use of cane sugar. I use palm sugar and local raw honey, which are both sustainable sweeteners, and are lower on the glycemic index than sugar. I also use half whole wheat flour and throw in some flax seed meal for increased fiber. Instead of pure canola oil, I use a vegetable oil blend formulated for high Omega-3 content. Finally, we are blessed with fresh local pecans this time of year (I LOVE pecans!), but this recipe would be equally delicious with chopped hazelnuts, macadamia nuts, or walnuts.

This recipe makes a flavorful and very moist bread. Enjoy! Continue reading

the only chicken curry recipe you’ll ever need

19 Jan
pakistani chicken curry

the most delicious chicken curry youll ever cook

Yes, you read the title correctly. This is the chicken curry recipe.

I went out to Dixie Chickens in Mesilla again on Friday, to help with the killing process and take some more photos. And of course I bought a chicken. According to Theresa, owner of Dixie Chickens, when eating a freshly killed chicken it should be refrigerated for no less than 24 hours and no more than 72 hours before cooking. So on Saturday night I was faced with the choice of what to cook with my chicken.

Fortunately, this was an easy decision to make.

As previously mentioned, I’ve been enjoying a 6-month love affair with Indian food and curries from all over the world, including: Thailand, Malaysia, the Caribbean, Vietnam, and my personal favorite, Pakistan. Pakistani curries are usually robust and earthy, tomato-based with a hearty structure and a complex palette of warming spices. I haven’t had a Pakistani curry yet that I didn’t like. And this recipe is my favorite among those. Continue reading

butternut squash soup – with curry!

3 Jan

butternut squashYes, that’s right – my obsession with curry continues.

In this part of the country, local butternut squash is readily available most of the winter. I bought a couple at the farmer’s market a month ago, and they have been merely decorating my kitchen counter since then. But when I ran across a recipe in one of my curry cookbooks (yes, I have several) for curried pumpkin, I thought, why not curried butternut squash? I’ve always loved butternut squash soup, so I figured it would be even better with curry. Turns out I was right! Continue reading

christmas kohlslaw

25 Dec

kohlrabi carrot apple coleslawThis holiday, we are celebrating in fine New Mexico fashion; beer, burritos, chips, guacamole and salsa at a get-together with friends. My contributions to this event: guacamole and kohlrabi coleslaw.

I really love the variety of local produce we find during autumn and winter; squash, apples, eggplants, pecans, and the curious-looking kohlrabi. This relative of the cabbage family is crisp, mild-tasting, and rich in vitamin C, calcium, folic acid and potassium. It is commonly eaten in Kashmir and other parts of Northern India, but can be grown just about anywhere with a mild climate.

I decided to put kohlrabi into a slightly sweet and very refreshing raw coleslaw to preserve its nutrients. Enjoy! Continue reading

comfort food

17 Nov
green chile chicken soup

the best comfort on a cold day

Winter begins to gnash its icy teeth at our doors again. Though we enjoy 320+ days of sunshine per year here in southern NM, heavy grey clouds shroud the Organ Mountains on stormy winter days. A mournful wind hurries yellow leaves through quiet streets, and the crisp morning greets me with its steamy breath. And I, like many people this time of year, crave comfort food. Continue reading

Masoor Dāl

15 Nov

curry lentils from IndiaOne of the main obstacles for beginning a vegan or vegetarian lifestyle is obtaining sufficient protein without relying on animal sources. Vegetarians in India (as well as throughout much of the world) have long relied on lentils (or, in Hindi, Dāl) to provide essential protein.

Lentils are not only a low-fat, low-calorie source protein (about 26% protein and 1% fat, and only 230 calories in a cup of cooked lentils), but also contain high levels of dietary fiber, folate, and iron. Continue reading

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