Delicious Dal

I make a lot of lentils. They're so healthy and full of good nummy goodies.

This Dal incorporates lentils and split peas, wonderful aromatic spices as well as a variety of fresh vegetables. Serve it over bread, rice or just eat it straight!

Delicious Dal

Inspired by The Vegan Cookie Fairy

Serves 6

• 1 Tbsp. coconut oil
• 1 Tbsp. whole cumin seeds
• 1 Tbsp. ground garam masala powder
• 1 tsp. ground coriander
• 2 medium yellow onions, chopped small
• 1 garlic clove, minced
• 7 cups vegetable broth (or 3 cups water, 4 cups broth)
• 1 head of broccoli (use the stem too, don't waste it!), chopped small and let rest for 10 minutes
• 1 yellow summer squash, chopped small
• 3 celery stalks, chopped small
• 2 cups dry lentils (or 3 cups lentils and no peas)
• 1 cup dry split peas
• 4 handfuls of baby kale or spinach

In a large pot, heat the coconut oil and add the cumin seeds, garam masala and coriander . Stirring, allow them to sizzle for a minute or two and then add the chopped onions. By the way, I got super excited when I found out about this spice jar cap. It's a freaking pop-top people! How cool is that?? I was ecstatic! Is that weird?

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Saute until translucent, then add the garlic and saute another two minutes. Add the remaining ingredients excluding kale and bring to a boil, then turn down to a simmer. Cook, uncovered for about 45 minutes or until most of the liquid has absorbed, stirring occasionally.

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Serve alone or with bread or even over rice or quinoa. Garnish with cilantro.

Spicy Peanut Thai Tacos

I've been cravin' me some tacos for quite some time now. It's not really a dish that we make a lot...as we obviously don't eat meat. But, I'm pretty sure it's mostly because I'd just prefer to eat my weight in chips and salsa instead. Anywho a little while ago, I bought a gazillion pack of those little baby corn tortillas and every time I open the freezer they've been beckoning me. It was time to make some bomb tacos. And these delivered. They aren't your typical tacos either. Brimming with thai-y goodness, sweet and spicy peanut butter sauce and fresh cilantro and basil, this dinner should please any thai loving freak, like myself. Thai is so gosh darn delicious.

I'm pretty sure anything can be infused with a thai influence. Thai lasagna? I haven't seen it yet...but I'd like to...

Spicy Peanut Thai Tacos

Inspired by Spabettie

Makes at least 10 small tortillas

• 1/2 cup creamy peanut butter
• 1/2 Tbsp. garlic chili paste
• 1 Tbsp. sesame oil
• 1 Tbsp. hoisin sauce
• juice of 1 lime
• 1 Tbsp. liquid aminos or soy sauce
• squidge of lemongrass paste (optional)
• 1 clove of garlic, minced fine
• 1 tsp. chili powder
• 1 (12 oz.) block of extra firm or firm tofu, cut into thin strips
• fresh corn kernels cut from 1 cob or about 1/2 cup frozen
• 1 head of broccoli, thinly sliced and chopped small
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh basil, chopped
• at least 10 corn tortillas (I used the little baby ones)

Preheat oven to 325 F.

Whisk the ingredients from the peanut butter through the chili powder in a small bowl. I used a pyrex measuring cup for an easy pour.

Thinly slice the tofu into about 16 or so thin strips. Arrange them so they aren't overlapping, on a baking sheet lined with parchment paper. Pour just enough of the peanut sauce over the tofu strips so they are covered ensuring there is sauce leftover for serving. Bake the tofu at 325 F for 25 minutes.

Mix the corn kernels, broccoli and fresh herbs together in a bowl.

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Serve the tacos with a layer of veggie/herb mix on the bottom, then place one or two tofu strips over that layer and finally, drizzle with that scrumptious sweet and spicy peanut sauce. Feel free to even sprinkle some crushed peanuts on top to be super fancy pants!

Eventually, for the sake of portability, I mixed the sauce and the veggies together. Do what pleases you.

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These are certainly a tasty detour from a typical boring taco. A detour, I hope you will enjoy.

Green Curry with Summer Squash and Fresh Peas

Guess what? I have some very exciting news! I'm going to be featured tomorrow, May 17th on NoshOnIt! So cool! Head on over to http://www.noshon.it and check out the site. They have daily recipes from featured chefs, like moi, and a theme for each day, such as Sweet Tooth Friday and World Cuisine Wednesday. If you like, you can even sign up for a daily recipe via email. Tomorrow I'll post the link for my feature as well. Now on to curry. Oh curry. How do I love thee? Let me count the ways. You're absurdly scrumptious, creamy, luscious,  healthy, quick and easy to prepare and ultimately so utterly divine. This is a most delicious curry, and I love that it only takes as long as the rice needs to cook.

For this curry I used a store bought green curry paste. You know the ones, those tiny little jars found in the "ethnic" section that are like $6. I can't believe it's called the ethnic section. Is that even proper? I don't know. Anyways, one fine and glorious day though, I will make my very own homemade curry paste and relish in it's infinite awesomeness. But until then...I will continue to buy my store bought paste. In the ethnic section. I think it should be called the worldly section. I like that better. I shall start the revolution.

I used pink rice in this recipe but red rice, basmati or jasmine would also work beautifully. Also, I really enjoy the earthiness of bamboo shoots but if they aren't your thing or you've never had them, maybe start with only one 5 oz can.

Green Curry with Summer Squash and Fresh Peas

Inspired by A House In The Hills

Serves 4

• 1 1/2 cup pink rice (or any you desire)
• 1 tablespoon coconut oil
• 1 1/2 Tbsp. Thai green curry paste
• 1 garlic clove, minced fine
• 1/4 tsp. red pepper flakes (optional)
• 2 small onions or 1 large onion, chopped
• 2 large pinches of salt
• 2 zucchini or about 2 cups, chopped
• 3 yellow summer squash or about 2 cups, chopped
• 2 cans (10 oz total) of bamboo shoots, drained
• juice from 1/2 lime
• 1/2 Tbsp. brown sugar
• 1 can full-fat coconut milk
• 1/2 heaping cup of fresh or frozen peas, shelled
• 1/4 cup chopped basil

Begin by cooking the rice according to the package. I soaked mine first for about 24 hours but that's optional. I used 3 3/4 cups of water in my rice cooker. Tip: spray the rice cooker bowl with a non-stick cooking spray to keep the rice from sticking. It makes cleanup so much easier, which obviously I love!

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In a large wok or frying pan add the coconut oil and heat for a minute over low heat. When the oil is hot, add the curry paste, garlic, red pepper flakes and stir for one minute or so, then add the onions. Saute until they are almost translucent and soft, about 5 minutes. Add two large pinches of salt and stir.

Now add the squash, zucchini, bamboo shoots, coconut milk, lime juice and brown sugar. Cook over medium-low heat for about 10-15 minutes or until the vegetables begin to soften, then add the peas and cook another 5 minutes. Stir occasionally.

When the vegetables become tender, serve the curry over rice, and sprinkle with 1 Tbsp of chopped basil.

Curry has to be one of my most favored dishes, especially if it's full of wonderful vegetables. If you have a fantabulous recipe for red or green curry paste , feel free to share! P.S. I love the steam captured in the photo above. Yummy curry.

source of rice image