Vegan Corn and Roasted Poblano Chowder

image (3)

I’ve been seeing poblano’s everywhere lately and while I have never cooked with them before, something about them just drew me in! I made a stuffed poblano recipe that needs a little work before it goes on this site and then followed it up with this recipe.

It takes a little work but Scott and I ate this every night for about 4 nights because it makes enough to serve 8. So, on an evening or an afternoon where you have some time, whip this up and enjoy it for the week or freeze and reheat at a later time. We surely were not sick of it by night 4…… 

Read More »

Tofu Lime Ceviche

Tofu CevicheThe weather here is SF has just been fabulous lately and there is nothing more refreshing that a crisp cool meal or snack when the weather is nice. I loved this idea of a vegetarian ceviche when I saw this recipe on the Whole Foods website and I have recently started to get avocados and tomatoes in my CSA box, so I thought it was the perfect time to try it out… and this will be a great addition to your cinco de mayo menu (don’t forget to serve with some yummy Guacamole as well). I love the fresh flavor combo’s of the avocado, lime, cilantro, coconut and ginger.

Tofu Lime Ceviche
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 pounds firm or extra-firm tofu, drained and cut into 1-inch cubes
  • 2 tablespoons vegetarian Worcestershire sauce
  • 4 large tomatoes, seeded and chopped
  • ½ cup lime juice
  • 1 cup cilantro, chopped
  • 1 small jalapeño, seeded and finely chopped
  • Salt to taste
  • 1 small red onion, finely chopped
  • 1 medium avocado, cubed
  • 2 tablespoons finely chopped ginger
  • 2 cloves garlic, finely chopped
  • 1 cup canned coconut milk
Instructions
  1. Preheat oven to 400°F. Pat tofu dry with paper towels, then transfer to a bowl and toss gently with Worcestershire sauce. Spread tofu out evenly on a parchment-lined baking sheet and bake, turning once, for 30 minutes. Set aside to let cool to room temperature.
  2. Put tomatoes, lime juice, cilantro, jalapeño, salt, onions, avocado, ginger, garlic and coconut milk into a large bowl. Add tofu and toss gently. Cover and refrigerate for 2 hours, or overnight, before serving. *If marinating for a long time or overnight, you can add avocado in prior to serving in order to avoid browning.

Photo Credit: Whole Foods

Coconut Curry Cauliflower Mash

We enjoyed a drink with our dear friends Joel and Shanna the other day and what came up? Food, eating and recipes we enjoy, shocking I know! This recipe is courtesy of Tim Ferris and we actually enjoyed it at a dinner we had with him a few months back but I totally forgot about it until our friends reminded us of it. This recipe is an awesome alternative anytime you feel like a potatoe-y goodness but want a bit fewer cals and carbs. It tastes delicious and given that is it pretty much all vegetables, it is packed with a ton of nutrients and is quite filling. Last night we made some homemade curry and put it over this. It was phenomenal!

Coconut Curry Cauliflower Mash
 
Prep time
Cook time
Total time
 
Serves: 2-4
Ingredients
  • 1 small head cauliflower (about 1½lbs), roughly chopped
  • ¼ cup cashews, chopped (soak for 30min up to 8 hours prior to making)
  • ¾ cup unsweetened coconut milk (feel free to use a light version if you’d like)
  • Salt
  • 2 Tbsp water
  • ¼ tsp curry powder
  • Ground cinnamon
Instructions
  1. Soak cashews for 30 min to 8 hours. Not required but suggested for a creamier mash.
  2. Place cauliflower, cashews, coconut milk, salt and water to a boil. Reduce heat cover and simmer for 20 minutes.
  3. Sprinkle in curry and a dash of cinnamon. Mash with fork or immersion blender until it is a mashed potato like consistency. Add more salt, cinnamon or curry as needed.
  4. Serve as a side with your choice of topping, or top with anything of your choice!

Photo Credit: Detoxinista

Sweet Potato, Green Chile and Curry Soup

Happy 2013!!! This is a modified version of a soup from Andew Weil, as I found his recipe a bit bland and not hearty enough for my tastes. It has so many health benefits and happens to taste delicious. Just a few of the benefits are listed below:

Sweet Potatoes: They are a good source of Vitamin C and D, which play an important role in digestion, maintaining the skin’s youthful elasticity helping us cope with stress and overall health. Sign me up!

Tumeric: It is a natural liver detoxifier and one of the most potent natural anti-inflammatories available. It also has powerful antioxidant properties that fight cancer-causing free radicals.

Cayenne Pepper: The hotness produced by cayenne is caused by its high concentration of a substance called capsaicin. which has been widely studied for its pain-reducing effects, its cardiovascular benefits, and its ability to fight inflammation.

Sweet Potato, Green Chile and Curry Soup
 
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 onion
  • 1.5 lbs sweet potato
  • 1 carrot, diced
  • 1 cup corn
  • 2 leeks, sliced
  • 1 quart veggie broth
  • 1½ lb zucchini, sliced
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • ½ tsp freshly ground black pepper
  • ½ tsp coarse salt
  • 2 (4oz) cans diced green chilies
  • 1 (15 oz) can black beans
  • 1 (15oz) can light coconut milk
Instructions
  1. Heat broiler and line a baking sheet with aluminum foil. Toss potato, onion, corn, carrot, garlic, and oil in a large bowl. Arrange vegetables in a single layer on prepared sheet and broil, tossing once halfway through, until browned, about 12 minutes.
  2. Meanwhile, in a dutch oven or medium pot, add oil and leek. Cook until leeks are turning brown. Turn off heat. Add 1 quart veggie broth.
  3. Transfer broiled vegetables and stir in zucchini, spices, salt, beans, chilies and bring to a simmer over medium-high heat, then reduce heat and simmer 45 minutes.
  4. Once everything is cooked through, stir in coconut milk Place and then transfer 2-4 cups (depending on how thick you like your soup) to a blender and pulse a few times. Pour this mixture back into the original soup pot and stir until mixed evenly.
  5. Serve and enjoy 🙂

 

Sweet Potato Curry

Potato Roti Curry

I made this tonight and it was divine. It is a soupy curry dish that is quite easy to prepare. While roti is traditional thing to serve with this, whole wheat tortillas or pitas are great accompaniments for sopping up the liquid. You can also saute up beans and spinach and serve over that too for a gluten free version.

Sweet Potato Curry
 
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 1¼ tsp salt
  • 2 tsp ground cumin
  • 1½ tsp ground turmeric
  • 1 tsp ground ginger
  • ¼ tsp ground allspice
  • ¼ tsp crushed red pepper
  • 1 Tbsp olive oil
  • 1½ cups chopped onion
  • 4 garlic cloves, minced
  • 4 cups (1-inch) cubed peeled sweet potato (about 1½ pounds)
  • 3 cups (1-inch) cubed peeled acorn squash (about ¾ pound)
  • 1 cup chopped red bell pepper
  • 2 cups water
  • 1 can (14oz) light coconut milk
  • ½ cup chopped fresh cilantro
Instructions
  1. Combine first 6 ingredients; set aside.
  2. Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly. Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly. Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil.
  3. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Season to taste (I added a little curry powder at the end). Sprinkle with cilantro and serve.

Photo Credit: Cooking Light