Mushroom Chickpea Buckwheat (Kasha) and Easy Saucy Carrots

Buckwheat or kasha is a popular grain used in Polish cooking. It was first cultivated in the Balkan region of Europe circa 4000 B.C. The most traditional way of making kasha is to serve it with mushroom gravy. I chose not to make a mushroom gravy this time because the Saucy Carrots - ha! ha! - I am making along with kasha are enough. There is no need for additional sauciness.

Carrots are a lovely vegetable that are a staple in Polish cooking. They are cheap and nutritious. Moreover and in my humble opinion, carrots should be a base to any meal, in addition to onion and garlic of course.

My mom is a carrot enthusiast and she adds tons of carrots in any meal she makes. This is her secret way to make my brother eat vegetables. It works and he has no clue in spite of his intelligence. Sorry brother. I had to go there.

Mom told me about her favorite way to make carrots which  is to cook them in a flavorful broth. I used a mushroom bouillon cube to flavor the carrots, but you can use any vegan bouillon cube or broth you fancy.

Cheers!

Mushroom Chickpea Buckwheat (Kasha) and Easy Saucy Carrots 

Mushroom Chickpea Buckwheat (Kasha)

Ingredients
1-2 tablespoons olive or canola oil
1 medium onion, finely diced
3 medium sized portabella mushrooms, roughly chopped (with gills)
1 (15-oz can) chickpeas, drained and rinsed (any 15-oz can of cooked beans may be substituted)
1 and 1/2 cups roasted buckwheat (also known as kasha)
Freshly ground black pepper (about 1/4 teaspoon)
1 teaspoon salt
1 tablespoon marjoram
1/2 tablespoon dried thyme
1 tablespoon dried dill
3 cups mushroom broth or 3 cups water and 1 mushroom bouillon cube

Directions 
Sauté the onion and mushrooms in a large pan, in oil, over a medium heat, for about 10 minutes. Add all the spices while sautéing these vegetables.

Now add the buckwheat and mushroom broth or 3 cups of water and 1 mushroom bouillon cube. Stir, cover and bring to a boil.

Once boiling, lower the heat to medium-low and continue cooking until all the broth is absorbed and the buckwheat is fluffy. This should take about 15-16 minutes. Be careful not to overcook the buckwheat. Turn off the heat, stir in the chickpeas, and taste for additional seasonings.  Serve with a side of Saucy Carrots.

Easy Saucy Carrots

Easy Saucy Carrots 

Ingredients
6 large carrots, diced
1/2 teaspoon salt
Mushroom broth or water and 1 mushroom bouillon cube (enough to cover the carrots)
1-2 teaspoons corn starch

Directions
Before we begin, a few words about boiling carrots. There are few tricks that help to keep the carrots' nutrients while boiling.

First, leaving the skin on helps the carrots retain nutrients. I buy organic carrots, and I am comfortable leaving the skin on. If you can't do that, be sure to peel your carrots carefully so that only a thin layer of skin is peeled. No double peeling per side.

Second, when chopping the carrots, be sure to cut them in a bigger size rather than smaller pieces. This helps with keeping the nutrients as well.

Lastly, cover the carrots with barely enough liquid. Use this liquid at the end of cooking time as the sauce base. That way, nothing gets wasted and the nutrients are preserved.

Let's make Saucy Carrots! Ha ha! Start making this dish at the same time you are preparing the Mushroom Chickpea Buckwheat (Kasha) and also during the time you are sautéing the onion and mushrooms.

In a medium pot, add the chopped carrots, and cover the carrots with mushroom broth (or water and 1 mushroom bouillon cube). Do not add too much liquid, you need enough to cover the carrots, but do not submerge them completely. Cover and bring to a boil.

Once boiling, lower the heat to medium-low and cook until the carrots are soft, but not mushy. The cooking time will depend on the amount of the carrots. This can range between 20 to 30 minutes.

Turn off the heat, season with salt and stir. Remove about 1/2 cup of cooking liquid from the carrots into a bowl and whisk in 1 teaspoon of corn starch. Add this cooking liquid with corn starch back into the carrots and stir. It will thicken and make a nice sauce. Add another teaspoon of cornstarch, following the same directions, if the sauce is too thin. The sauce takes about a minute or so to thicken.

That's it! Let's eat.

Perfect match! I added additional dried dill on both for garnish. 

Store both dishes in the refrigerator, in separate and tightly closed containers, for up to a week.

Vegetable "Veg-Out" Soup and Apartment Hunting

Although I am not looking forward to moving yet again, since my lease expires in August it is time to find another dwelling. I should probably get a trophy for most moves in the time period of 10-years, but then again, I am ready to retire the idea of such a trophy and settle in a place for a longer period of time. I guess I am not going back to NYC anytime soon. I have grown fond of Boston, and living here is just fine with me.

Apartment hunting is the only type of hunting I will ever engage in, and as much as I like seeing other apartments and having a front row seat view to how others live, I am in a sense over it. Instead, I would like a perfect apartment to come to me. I know! The audacity!

I feel the same way about food sometimes, meaning I want to eat something great, but I feel low in energy to execute that feeling into a dish. I made Vegetable "Veg-Out" Soup on a day like that, and I was pleased with the results.

Try it for yourself and be sure to let me know how it turned out.

Cheers!

Vegetable "Veg-Out" Soup

Vegetable "Veg-Out" Soup 

Ingredients
2 tablespoons olive oil
1 onion, finely diced
4 carrots, peeled and diced
2 large garlic cloves, minced
1 (10-oz) package mushroom of choice, sliced (use the stems!)
2 small/medium yellow squashes, ends trimmed, sliced into half-moons
3 cups fresh spinach, packed
1 (15-oz) can garbonzo beans/chickpeas, rinsed and drained
1 cup brown rice or grain of choice
7 cups vegetable broth
Freshly ground black pepper (about 1/4 teaspoon)
2 teaspoons sea salt (use more or less depending on preference)
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon tarragon leaves
1 teaspoon thyme

Looking good! 

Directions
In a large soup pot, sauté the onion, carrots and mushrooms over a medium heat in olive oil, for about 6-7 minutes. Add garlic and continue sautéing for another two minutes. Add a splash of water if necessary to prevent from sticking to the pot. Stir often.

Add all the seasonings, brown rice, and vegetable broth. Cover and bring to a boil. Once boiling, lower the heat to medium-low and cook for 35-45 minutes until the rice or grain of choosing is cooked.

Fifteen minutes before the soup is ready, add the squash and garbanzo beans to the soup pot, and finish cooking the soup until you reach the 35-45 minute mark.

Turn off the heat, add the spinach, and stir. The spinach will wilt on its own without the need for further cooking.

Taste for seasonings and add more salt or pepper or both depending on preference. Use an immersion blender to blend 1/3 of the soup in the soup pot to create thicker consistency. Alternatively, transfer 4 to 5 cups of soup to a blender and blend until smooth, and add it back to the soup pot.

Enjoy! 

Eat! 

Chickpea Pizza Crust For One. Eat The Entire Pie! I Did!!!

I love pizza! Although I appreciate the standard dough recipes for pizza crust, I like to try something new once in a while. I have used chickpea flour before to make flat breads, crepes, omelets, and french toast with good results, so why not try pizza crust?

I am not re-inventing the wheel; recipes for pizza crust made from chickpea flour have been around for a while. If you haven't tried cooking with chickpea flour yet, I highly recommend it. Aside from the dishes I mentioned above, you can also use chickpea flour as a thickener in sauces instead of using corn starch or all-purpose flour. Look for chickpea flour in local Indian grocery stores. Most likely the cost will be less in comparison to other markets.

Cheers! 

Chickpea pizza crust. Easy and quick! 

Chickpea Pizza Crust (Makes One Serving)
*Double the recipe when cooking for two. 

Ingredients
1/2 cup chickpea/besan flour
1/2 cup water or vegetable broth
1 teaspoon olive oil
Dash of sea salt (about 1/4 teaspoon or less)
1 teaspoon dried basil or spices of choice (optional)

Directions
Preheat oven to 450F.

Make the dough batter. Whisk all the ingredients in a medium bowl. Set aside for about 15 minutes, to allow dough to thicken. While the dough is resting, prepare pizza toppings of choice. I used sautéed mushrooms, and also added as toppings: kalamata olives, tempeh, tomato sauce, and vegan cheese from Trader Joe's. Be sure not overload the pizza. This dough may not survive and break when a mountain of toppings is placed on it.

Once the toppings are ready, set them aside. Now fry the pizza dough batter to make a pancake type crust. I used non-stick pan, coated with non-stick cooking spray. Pour dough batter into pre-heated medium size pan, over a medium heat and spread it 'evenly' with a spatula. Fry on each side for about 4-5 minutes.

Once the dough is ready, place it on aluminum foil. Add tomato sauce (about 1 teaspoon), if using, and toppings of choice. Place pizza in the oven for about 5-6 minutes until the crust is crunchy on the edges and the vegan cheese has melted.

Serve immediately. Eat it with a fork and a knife (Fancy Pants!) or cut it into slices. I also like to top my pizza with arugula.

Eat! 

Easy Savory French Toast. That's All For Today!

Today is Superbowl! However, the excitement and all that it carries along with it, is indeed omitted on me. In spite of that, I support all the peeps that support the Superbowl and all its glory.

I have a paper due this week, and I am trying desperately not to leave it for the last minute. Will I succeed? I shudder considering prior evidence…

Anyhow, I leave you with this recipe, and hope this Sunday exceeds your expectations. Think small!

Cheers!

Savory French Toast

Savory French Toast 

Ingredients
4-6 slices bread of choice (I used Ezekiel bread)
*Can be made gluten-free if using gluten-free bread. 
1/2 cup chickpea flour
1 cup unsweetened plant milk of choice (I used almond milk)
1/4 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon, or less, Himalayan pink salt (any kind of salt will do)
2 tablespoons nutritional yeast flakes
Freshly ground black pepper to taste (about 1/4 teaspoon)

Non-stick cooking spray for frying.

*You can also add 1-2 tablespoons herbs of choice (dried or fresh) to the batter.

Directions
Preheat a large non-stick cooking pan over a medium heat, and generously coat it with non-stick cooking spray. Use oil or vegan butter for a richer flavor.

Prepare the batter. In a large bowl, whisk together all the batter ingredients.

This is what the batter looks like. 

By now the pan should be warm. Place each slice of bread in the batter, coat on both sides. I like to soak the bread slices on each side for a few seconds to ensure good absorption and ultimate flavor.

Fry each toast, two at a time, on each side for about 4-5 minutes until crispy. The batter should not be raw when turning the toast. You will know what raw looks like when you encounter it.

If you decide on using less bread, and have extra batter remaining, pour some more over the frying bread. Serve right away.

Great with vegan butter! 

And…..

Tastes great with fruit preserves. Eat! 

Baked Red Lentil and Chickpea Falafels and Creativity

I admire those who create; Feydor Dostoyevsky created classics that are still relevant in their subject matter; activists come up with strategies that make the message clear, yet not off-putting; awesome students recruit smart people to get to write one's school papers - kidding! This would NEVER happen!

I could go on, but I won't. 

What YA doing here Fyodor? 

While riding on the T (metro/subway) after my class today, I was craving a falafel to the point of desperation. I did not want to bother with getting the fried ones (which are great!), since I am already planning on eating other fatty foods this weekend.

Here we are: being creative and coming up with red lentil and chickpea falafels. The idea behind using cooked red lentils was to add moisture to this dish. It worked very well. 

Post Scriptum - I just realized I am turning into a true Bostonian. I used the letter T (Bostonian way) instead of the word subway (New Yorker way) to describe the metro. I have been using the word subway ever since I moved to Boston in 2012. I got a lot of stares, and now I can put it all behind me. 

Cheers New York! Hello Boston! 

Baked Red Lentil and Chickpea Falafels

Baked Red Lentil and Chickpea Falafels (Makes 12 Falafels)

Ingredients
1 cup cooked red lentils (I cooked them in vegetable broth)
1 (15-oz can) chickpeas, drained and rinsed
1 small onion, roughly chopped
3-4 garlic cloves
1/2 cup fresh parsley, finely chopped
1/2 teaspoon turmeric
1 tablespoon smoked paprika (regular paprika may be substituted)
1 tablespoon ground cumin
Freshly ground black pepper to taste - about 1/4 teaspoon (optional)
1 teaspoon sea salt or less, depending on preference
1/2 teaspoon baking powder
1-2 tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon zest
2-3 tablespoons chickpea flour (regular flour may be substituted, but it won't be gluten free)
1/2 cup sesame seeds

Topped with tahini and chopped tomatoes. Perfect snack! 

Directions
Preheat the oven to 425 F. Make the lentils first by cooking them in vegetable broth until creamy. I added about 1.5 cups of vegetable broth to 1 cup of dry red lentils, brought it to a boil, lowered the heat to low, and cooked them for about 15 minutes.

Now, let's process some chickpeas and such. In a food processor or a high speed blender, add the roughly chopped onion and garlic cloves, and pulse until relatively broken down, but not mushy. Add the chickpeas, and continue pulsing until smooth, and almost hummus like consistency, but not quite. If your pulsing is not going so well, add a splash of water (about 1/2 tablespoon or less), to move things along.

Done? Ok, moving along. In a large bowl, add the processed chickpea mixture, add the cooked red lentils along with parsley, turmeric, paprika, cumin, pepper, salt, baking powder, lemon juice and lemon zest. Mix well and taste for seasonings, if you are into that kind of thing. Add the chickpea flour, gradually, and continue mixing until the falafel consistency is that of a "meatball." Not too dry, and not too wet.

Before mixing...

Place the sesame seeds on a plate, and start shaping the dough into small falafels. Once shaped, roll in sesame seeds - no need to cover the entire surface unless you want to. Place on an oiled baking pan, flatten with your fingers, but not all the way, and bake on each side for about 20 minutes.

A few things:

• Whilst turning the falafel over, if it breaks on you, it may not be ready to face the other side. See what I did there? 
• Do take the time to bake these puppies, 15 minutes on each side is not enough time in my opinion. 
• Do not use a glass baking dish for these. Although glass baking dishes are great, they cause the food to steam rather than crisp up - this is my experience. 
• Do not crowd the baking dish, give the falafel some space. We all need space! The falafels will steam if crowded. 

Too many Don'ts? Nah, you can handle it. Do enjoy these suckers and let me know how they turned out.

I like hearing from you.

Peace out!

VKP

Serve with pita, tahini, and sliced pickles or anything you fancy. Eat! 

Easy Chickpea Soup and I Dig Chickpeas!

I dig chickpeas! There was a time in my life when I was eating chickpeas all day, everyday!

Easy Chickpea Soup

Shocked? Honestly, I did not think you would be. The purpose of this question is to solely gauge your attentiveness and such...

Filling and good for you! You can't beat that with a stick or two spoons, in my case.

Easy Chickpea Soup with Millet - surprise! 

Ingredients
1-2 tablespoons vegan butter/olive oil (I used vegan BUTTARRR!)
1 large onion, finely chopped
4-5 garlic cloves, minced
4-5 medium sized carrots, peeled and shredded
1 tablespoon thyme
1 tablespoon marjoram
1/2 teaspoon turmeric
2 tablespoons nutritional yeast
3 tablespoons chickpea flour, to thicken  (add at the end)
3-4 cups cooked chickpeas
7 cups strong vegetable broth (I used mushroom broth)
Salt and freshly ground black pepper to taste

Millet Ingredients 
1 cup millet
2 cups strong vegetable broth
1 large bay leaf
1 teaspoon vegan butter/olive oil (optional)
Salt and pepper to taste (optional)

I don't usually eat with two spoons, but in this instance, I am making an exception ;) 

Directions
Prepare the millet first. Toast the millet over a medium heat in medium/large sauce pan. No need to add fat when toasting. Be sure to pre-heat your sauce pan prior to beginning the toasting process. Continue toasting for about 5 minutes, and stir often. Add vegetable broth, bay leaf and vegan butter/olive oil, if using. Season with salt and pepper, if using. Stir, and bring to a boil.

Once boiling, lower the heat to medium-low, cover and cook for about 15 minutes, until the broth has evaporated. Turn off the heat, keep covered, and allow to sit for 10 minutes. Fluff with a fork when ready to serve.

*Don't have millet? No worries! Use favorite grain instead.

Mighty, mighty chickpea!

Now, let's make the soup.

In a large soup pot, sauté the onion, and shredded carrots in vegan butter, over a medium heat, for about 6-8 minutes. Add garlic, thyme, marjoram, turmeric, nutritional yeast, salt (about 1/2 to 1 teaspoon depending on broth seasoning) and freshly ground pepper (about 1/4 teaspoon) and continue sautéing for another 2 minutes or so. Add a splash of water, if necessary, to prevent from sticking.

Add vegetable broth, and bring to a boli. Once boiling, lower the heat to medium-low, add chickpeas and cook for about 10 minutes, until the chickpeas are heated through and the carrots are soft.

Turn off the heat. Ladle a cup of prepared soup into a bowl, combine with 3 tablespoons of chickpea flour. Use a whisk to combine and add it back to the soup. Stir, and taste for seasonings. Serve over 1/2 cup of millet and garnish with herbs of choice.

Cheers!

I served it with chopped dill because dill is awesome! 

Yellow Squash Casserole with "Cheesy" Dill Sauce and Perfection!

Yellow Squash Casserole with "Cheesy" Dill Sauce

I take pride in the fact I am not perfect when it comes to cooking. I almost never follow recipes in terms of the spices and the ingredients stated, to the letter.

Additionally, when inventing recipes that may or may not yield the desired results, I accept my pitfalls and view each pitfall as a learning experience.

Conversely, when it comes to myself, the food mantra above, does not translate as well. I wonder why I am able to give myself a break when it comes to cooking, but NOT when it comes to myself?

I need to explore this further. To be continued.

In the meantime, let's make something together!

Cheers! 

Yellow Squash Casserole with "Cheesy" Dill Sauce (Makes 4 Servings)

Ingredients
2 large yellow squashes, ends trimmed, sliced lengthwise (zucchini may be substituted)
2 cups cooked brown rice or grain of choice (I used Trader Joe's Brown Rice Medley)
1 cup cooked chickpeas
1/2 cup vegan cheese shreds of choice (I used Daiya Cheddar Style Shreds)
Freshly ground black pepper to taste

"Cheesy" Dill Sauce Ingredients
1/2 cup nutritional yeast flakes
1 teaspoon salt, plus additional as needed
3 tablespoons garbonzo bean flour
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
2 cups unsweetened plant milk (I used soy milk)
1 tablespoon Dijon mustard
1/2 tablespoon apple cider vinegar (lemon juice may be substituted)
1/2 cup fresh dill, chopped

Directions 
Preheat the oven to 400F. Make the sauce first. In a medium pot, combine nutritional yeast, salt, garbonzo bean flour, onion powder, garlic powder, and turmeric. Use a whisk to combine. Add plant milk and continue whisking until you get a smooth consistency.

This is what it looks like when ready. 

Bring to a boil. Once boiling, lower the heat to medium-low and cook for about 2 minutes, until the sauce thickens. Turn off the heat. Add Dijon mustard, apple cider vinegar, and dill. That's it! Taste for salt and season accordingly.

Thick and creamy. This sauce will be great on almost anything. I see a baked potato in my future...

Let's assemble the casserole now. Add about 1-2 tablespoons of the sauce to the bottom of a medium sized casserole dish. Place about 4-5 slices of yellow squash and season with salt and pepper.

My casserole had 3 layers of squash. 

Now add 1 cup cooked rice, and 1/2 cup cooked chickpeas on top of the squash layer. Spread it "evenly." Add 2 tablespoons of sauce, and repeat the process until you have no more rice and chickpeas left. Top with last layer of squash, and cover with the remaining sauce.

Ready for the oven!

Bake uncovered for 20-25 minutes. Remove from the oven and add vegan cheese shreds on top. Continue baking in the oven until the shreds melt, for about 6-8 minutes.

Don't have vegan cheese shreds on hand? So what? Who cares? It tastes great without. Just be sure to cook the casserole for about 30-35 minutes without the addition of vegan cheese shreds, uncovered.

To add vegan cheese shreds or not to add? Tough choice! 

Eat!

I ate half of this casserole last night and I was completely satisfied with my decision. 

Pantry Chick Pea Salad and Research Methods - you read it right!

Pantry Chick Pea Salad on a toasted bagel, served with a roasted red bell pepper. 

I had my favorite class today called… Darn, what was it? Research Methods...and I can't help but feel - !@#$%^&* - after each class I attend. I try to be positive and even practice Wonder Woman pose in the bathroom before I step into hell, but I simply cannot make myself interested in it.

Where am I going with all of this? Somewhere good actually. Sometimes the things we hate or fear the most, may be the solutions we seek. For example, I know that I hate Research Methods because I like the written word without numbers (italicized and bolded - I mean business!). At the same time, I think that working through difficulties, such as Research Methods for me at this moment, allows for reflection in regards to how one reacts to obstacles that are inevitable and natural in life.

I am still learning how to calm myself down when upset. How DO YOU handle loathing something?

Post Scriptum - I have gotten my midterm back today from the Research Methods class, and I was not crying about the grade I received. Although I wrote it the night before, I did well. I guess practicing Wonder Woman poses in the bathroom worked!  

Got bagels? Got Vegan Kitty Patrol (VKP) for life. 

Pantry Chick Pea Salad 

Ingredients 
1 (15.5-oz can) chick peas, rinsed and drained
1 tablespoon organic ketchup
1 tablespoon dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon granulated garlic
1 to 2 tablespoons unflavored plant milk of choice or vegan mayonnaise
Lemon pepper to taste (I used lots!)
Sea salt to taste
1 tablespoon dried parsley (Add at the end)

Directions
Combine chick peas, ketchup, dijon mustard, onion powder, granulated garlic, plant milk, lemon pepper, and sea salt in a food processor, or a high-speed blender. Place in a bowl, add dried parsley and mix well. Taste for salt and serve. That's it!

Cheers!

Polish Sandwich Spread - Paprykarz # Vegan MoFo

Back in my junior high school days, in Poland, I used to bring a sandwich with Paprykarz (fish paste with rice, tomato paste, oil and spices) to school frequently. Although my mom thought the idea of polluting the air for other students with fish breath was rude, I demanded to have this sandwich available to me at all times. Needless to say, my demands have changed. I want it VEGAN!

Paprykasz is a staple to students of all ages. When all else fails - example: lack of money due to a desperate need to purchase toilet paper instead of food - you could always buy a can of this paste. It is the Ramen alternative if you will. Paprykarz is a student's best friend. Now it is an animal's best friend too. 

Cheers! 

Paprikarz sandwich with sliced avocado. 

Ingredients
1 tablespoon grapeseed oil (or oil of choice), plus additional if desired
1 small onion, finely chopped
1 small red bell pepper, seeds removed and finely chopped
2 small carrots, peeled and shredded
3 garlic cloves, minced
1 cup cooked brown or white rice (I used brown rice)
1 cup cooked chickpeas, drained, rinsed and mashed
1 (6-oz can) tomato paste (about 5 tablespoons)
Salt to taste
Freshly ground black pepper to taste
1/8 teaspoon or to taste red pepper flakes (optional)
1-2 tablespoons kelp granules (optional)
2 teaspoons smoked paprika (regular paprika may be substituted)

Great for breakfast, lunch, dinner or as a snack. 

Directions
Cook the rice first in water or vegetable broth. While the rice is cooking, sauté the onion, bell pepper, and carrots in 1 tablespoon of oil, over a medium heat, for about 10 minutes. Add garlic and continue cooking for another 2 minutes. Add a splash of water if necessary to prevent from sticking to the pan.

Combine with tomato paste, salt, pepper, smoked paprika, and red pepper flakes. Cook for another minute or two. Turn off the heat, and transfer the vegetables to a medium bowl. Add mashed chickpeas (use food processor or a high-speed blender for a finer paste consistency), cooked rice, and kelp granules, if using. The kelp granules add a fishy like flavor to the dish. Use 1 tablespoon at at time as you might not need the entire amount. At this point, you can add another tablespoon of oil for flavor, but it is not necessary.

Serve on bread of choice or crackers.

Store in a closed jar, in the refrigerator, for up to a week. 

Vegetable Patties - Indian Style

Vegetable Patty - Indian Style.

I am feeling defeated today, and no matter how much I try to talk myself out of this "funky mood," the struggle remains. What can I do to make things better? Over the years, I have tried a few things and settled on cooking. Mood improvement medicine? Perhaps. It works for me because I am able to focus on one thing - cooking - instead of dwelling on the other...

You might wonder what the other is in this instance. Well, sometimes we have to face unpleasant thoughts and situations based on previous experiences or future things to come.

Someone very special in my life is going to have major surgery this Friday. As of now, I have too many unsorted feelings about it. I am starting final year in graduate school in less than two weeks and I don't know what will happen. I know, I will get through it no matter what the outcome. With that cheery thought, let's make some vegan grub, shall we? CHEERS to ALL!

My mom in the 80's. Love it! 

Vegetable Patties - Indian Style (Makes about 8 large patties)

Ingredients
1 tablespoon coconut oil, plus additional for frying (vegetable oil may be substituted)
1 medium sized onion, finely chopped (about 1 and 1/2 cups)
1 medium sized yukon gold potato, peeled and shredded (about 1 cup)
2 medium sized carrots, peeled and shredded (about 1 cup)
3 garlic cloves, minced
1/2 cup frozen green peas, defrosted
1 cup red lentils
2 and 1/2 cups water or vegetable stock
1 slice gluten-free bread or bread of choice, soaked in any kind of unsweetened plant milk
1 cup chickpea flour (see note below)

Spices
1 teaspoon sea salt
1 tablespoon cumin seeds
Pinch or more of cayenne pepper (optional)
1/2 teaspoon turmeric
1/8 teaspoon ground ginger
1 teaspoon coriander seeds
1 tablespoon garam masala
1 large cinnamon stick

Directions
In efforts to make this recipe with ease, prepare the vegetables and assemble the spices ahead of time.

Prepared vegetables.

Place the prepared vegetables on one plate and assemble all the spices on another.

 Spices.

Now, in a medium sized sauce pan, heat the coconut oil over a medium heat. Since it is summer time, the coconut oil will heat up quicker (solid versus liquid consistency). Add sea salt, cumin seeds, cayenne pepper if using, turmeric, ginger, coriander seeds, garam masala and the cinnamon stick. Cook for about two minutes and stir often. Be sure not to burn the spices or you will have to start the process all over again. Add garlic and onion and cook for about 5 minutes. Add a splash of water to prevent from sticking. You may have to do this a few times. I did!

Add carrots and potato and cook for another 5 minutes or so. Now add the lentils and water. Stir well. Cover and bring to a boil. Once boiling, lower the heat to low and simmer for about 20 minutes until the lentils are creamy. Stir often.

Discard the cinnamon stick. Transfer the lentil mixture to a large bowl, add the defrosted green peas. Mix and set aside until ready to handle, about 20 minutes. While waiting for the lentil mixture to cool off, place the slice of bread in a shallow bowl. Cover with plant milk of choice until it softens, about 10-15 minutes. Use about less than half a cup of plant milk.

Now that the lentil mixture has cooled off, add the chickpea flour and the soaked slice of bread. Prior to adding the bread, squeeze it with one hand really well and discard the soaking plant milk liquid. Shape the patties to the size of preference and set aside. These will be moist and malleable, just the way they should be.

Preheat a large non-stick skillet over a medium heat. Add about 1 tablespoon of oil to fry each batch, about three to four patties at a time, for 5 minutes on each side. Do not crowd the skillet. While the patties are cooking, be sure not to move them around until the five minute mark has passed. The crust develops when left alone in the skillet. Serve over a favorite salad, rice or anything you like.

*Note
Chickpea flour can be difficult to find no matter where you live. You can make your own in minutes for less than $2.00 dollars a pound of dried chickpeas. If you don't have chickpea flour on hand, and have a  bag of dried chickpeas in your pantry, you can make your own. Simply place one cup (or more, depending on how much flour you need) of dried chickpeas in a high-powered blender or a food processor and blend until very smooth smooth. That's it!

Veggie Patty - Indian Style served over zucchini noodles. 

Simple Baked Eggplant

Simple Baked Eggplant

Living close to a Farmer's Market here in Boston has its perks, yet I managed to bypass going there this year. For some reason I had a notion it would be too expensive. I lived in Amherst, MA (home of Emily Dickinson) for 3 months last year. I remember going to a doctor's appointment on my bicycle (no subways there!) to get all the shots necessary to start my first year of graduate school. On my way there, I noticed a sign posted in front of a beautiful house, standing in the middle of a wondrous landscape of trees, flowers, frequented by birds. It said: "Five squashes for $1.00." No way! The New Yorker in me (I lived in NY for most of my life) could not believe it. Oh the excitement! I remember, bicycling back from my doctor's appointment, with a bounty of LARGE squashes stashed safely in my bicycle basket.

While I know that I will most likely never get five large squashes for $1.00 in Boston, I am surprised to find peaches, potatoes, patty pan squash (my new favorite), eggplant, carrots and much more, to be very affordable. The eggplant recipe is inspired by the beautiful eggplant I purchased here.

Cheers!

Simple Baked Eggplant (Makes about 8 slices)

Ingredients
1 medium sized eggplant, ends trimmed, sliced into half-inch cirlcles
1/4 cup chickpea flour (besan flour)
1/3 cup water, plus additional for soaking eggplant
1/2 to 3/4 cup gluten free or regular bread crumbs of choice
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon granulated garlic
1/2 teaspoon red pepper flakes (optional)
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon rubbed sage
Freshly ground black pepper
1 tablespoon salt, plus additional to taste

Directions
In efforts to remove the bitter taste of the eggplant, soak it in water prior to baking. In a large bowl, combine water and 1 tablespoon of salt. Add sliced eggplant, and more water to cover it completely. Place a heavy plate or large pot cover on top of the bowl to prevent the eggplant from floating to the top. Soak for 1 hour, and drain.

Preheat the oven to 400 F. Coat a large baking pan with non-stick cooking spray and set aside. In a large bowl, combine chickpea flour, and all the spices. Season with salt and pepper and mix well. Add 1/3 cup of water and whisk until there are no lumps remaining. Pour the breadcrumbs to a separate bowl and set aside.

To assemble, dip the sliced eggplant in the seasoned chickpea batter with one hand, use your other hand to dip it in the bread crumbs. Continue doing so until there are no eggplants remaining. Be sure to coat the entire eggplant, including the sides, in the chickpea batter to ensure the breadcrumbs adhere. Bake each side for 15-25 minutes depending on preference of crispiness and color. Coat with non-stick cooking spray if necessary.

Serve as an appetizer or salad with tomato slices in between. Garnish with basil. Drizzle olive oil on top if desired. Makes a great sandwich filling, and works well sliced on top of pizza or as an addition to favorite pasta recipe.

Chickpea Janes (Sloppy Chickpeas)

I bet you did not expect Rosie to make a guest appearance. I figured she deserves a mention. Aside from Rosie's style, strength and kick ass muscles which I will never have, she conveys a message that means a lot to me: "We Can Do it!" I use these words as an inspiration to combat any obstacle that gets in the way of things, many, many things.

Oh, pardon...I forgot to mention I included a recipe to go along with the girl power theme. Chickpea Janes (Sloppy Chickpeas) ROCK!!! (to me anyways). Cheers!

Chickpea Janes (Sloppy Chickpeas)

 Ingredients
 1 tablespoon olive oil (optional) 
2 garlic cloves, minced
1 small onion, finely chopped
1 green bell pepper, finely chopped
2 (16-oz cans) chickpeas, drained and rinsed
1 (15-oz can) tomato sauce
1 tablespoon chili powder
1 tablespoon liquid smoke (optional)
1 tablespoon Dijon mustard
2-3 teaspoons vegan sugar
Freshly ground black pepper
Hot sauce and salt to taste (optional)

Directions
In a large pot, sauté the onion and bell pepper in olive oil or water over medium heat for about 10 minutes. Add garlic and cook for another two minutes. Add a splash of water if necessary to prevent from sticking to the pan. Mix in chickpeas, tomato sauce, chili powder, liquid smoke, Dijon mustard, vegan sugar, ground black pepper, and bring to a boil. Once boiling, lower the heat to low and simmer for 15-20 minutes, uncovered, until the sauce thickens. Taste for seasonings, add hot sauce if using. This recipe makes great taco filling.

Breakfast For Dinner (Italian Eggless Omelet)

I don't usually eat breakfast except on the weekends where breakfast time is lunchtime. This arrangement has worked fine for me until today. 

Today I broke the breakfast rule. I must be feeling nostalgic (I ate pancakes for dinner...I think) or something. Conversely, I wonder if I ran out of ingredients and did not want to go grocery shopping. Yes, that's it. 

In my pantry I had chickpea flour and sun-dried tomatoes. Also, my refrigerator was kind enough to hold on to some vegetables for me from last week. So, what did I make you ask? I think you already know the answer. 

Cheers!

Find out here why I don't eat eggs. 

Italian Eggless Omelet (Makes 1 large Omelet)

Ingredients

1 teaspoon of olive oil

½ cup chickpea flour (Besan)

¾ cup of water

Pinch of baking powder (optional)

½ teaspoon of turmeric (adds nice color)

½ teaspoon of sea salt 

Freshly ground black pepper to taste

1 teaspoon of Italian Seasoning 

1 tablespoon of sun-dried tomatoes (skip if you don't like the chewy texture)

About 8 mushrooms, chopped 

2 green onions, thinly sliced

Directions

In a medium pan, sauté mushrooms and green onions in oil. Alternately, omit the oil and use 1 tablespoon of water instead. Season the vegetables with salt and pepper. Set the vegetables aside and prepare the eggless omelet batter. 

In a bowl, combine chickpea flour, water and spices. Whisk together until there are few or no lumps remaining. You don't have to be perfect about this. Now, add your vegetables including the sun-dried tomatoes. Mix well. Now, cook your omelet. 

Heat the same pan you used to make vegetables (non-stick works best) on a medium heat. Coat it with cooking spray or olive oil. Add the eggless omelet batter and let it cook for about 6 minutes on each side. You will know when it is done. While the omelet is cooking, move the pan around once in a while, so the batter spreads evenly throughout the pan.

*Note

Make this recipe your own by using vegetables and spices of choice.

When flipping the omelet over, slide it on a flat plate first. Then return it to the pan raw side down and continue cooking. Ignore if you have a talent for flipping things (I do not. Wait...I can flip one thing really well).