Serve over quinoa, with roasted carrots, and salad made with radishes/cucumbers/cherry tomatoes and a little vinaigrette
“I had in my mind a recipe from Julie Sahni’s cookbook Classic Indian Cooking as a starting point and we made up our own version. I had some dried Mexican chilies that Hugh had brought from his store. I’ve always rehydrated chilies, but Hugh put them in the bottom of a dry pan until they were fragrant, chopped them finely added a bit of olive oil and then crushed them with a mortar and pestle until they made a paste. We had some leftover rice and carrots from the night before and tossed them in as well. You could add vegetables such as zucchini or cauliflower as well.
We ate this with pappadums, but you could serve it with any Indian flatbread, or pita bread or you could serve it over rice. It was fabulous the first night and even better the next day. You could simply reheat it and take it in a thermos for lunch, or you could add some water or vegetable stock and puree it into a soup.
I know that the initial cash outlay in setting up your kitchen can be a lot, but once you have spices and pantry items in place it really is much cheaper and healthier to cook for yourself than heading to the university cafeteria. This meal served three of us with leftovers and cost about $3.50 for the whole thing.”
Permalink: http://recipes.howstuffworks.com/easy-chickpea-curry.htm
- vegetable oil
- mustard seed
- cumin
- turmeric
- coriander seed
1/30/2014
- cooked chickpeas
- extra-virgin olive oil
- Kosher salt
- ricotta cheese
- Dijon mustard
- olive oil
- fresh lemon juice
- Salt and pepper
- Sprinkle of sprouts
- Lettuce leaves
- Tomato slices
Mediterranean Light by Martha Rose Shulman ISBN 0-688-17467-1
- large bunch fresh mint
- ground cumin
- salt and freshly gr pepper
- olive oil
NOOCH or nutritional yeast — http://www.hungryhungryhippie.com/wtf-ingredients-nooch/
- ground raw cashews
- chickpeas
- garlic powder
- veggie broth powder
- all purpose flour
- cornstarch mixed with 2 tbsp water to make a slurry
- yellow curry powder
- full fat coconut milk
- nutritional yeast
- sprinkling of paprika
- salt and pepper to taste
Permalink at: http://ohsheglows.com/2012/08/23/speedy-three-bean-salad/
- for the salad:
- for the dressing:
- apple cider vinegar
- pure maple syrup
- Dijon mustard
- fine grain sea salt
PermaLink at: http://www.ifyoucanmakethatyoucanmakethis.com/core-recipes-savoury/chicken-stew/moroccan-chicken-stew-4-portions
- dried red lentils
- – 6 chicken thighs cut into bite sized pieces
- Zest of half a lemon
- garlic
- large white onion
- Salt and pepper
PermanentLInk at: http://theshiksa.com/2010/07/01/classic-hummus/
- cumin
- tahini paste
- cayenne pepper
PermaLink at: http://theshiksa.com/2011/01/05/falafel/
- chopped fresh parsley
- flour
- salt
- cumin
- ground coriander
- black pepper
- cayenne pepper
- ground cardamom
Permalink: http://nancycreative.com/2012/04/24/tabouleh-salad-from-quinoa-cuisine/
A staple of Middle Eastern cuisine, this salad is a natural use for quinoa. Substitute red quinoa to add a nutty quality to the salad, or use black quinoa for a great contrast of color.
- water
- halved cherry tomatoes
- sliced green onion
- chopped flat-leaf parsley
- chopped fresh mint
- ground allspice
- fresh lemon juice
- extra-virgin olive oil
- kosher salt and black pepper