Sweet Potato, Lentil and Spinach Curry

I just made this dish this afternoon and it came out great! I would recommend using a far bigger pan than you see in the photo but it's all I have right now. Every single ingredient in this curry is good for you, which makes it an awesome vegetarian addition to any meal.


Ingredients:

2 small potatoes, diced
1 medium sweet potato, diced
5-8 cloves garlic, minced
about 1 cup lentils, rinsed and drained
1/2 cup or more frozen spinach
Curry
Salt and Pepper
Chili powder
Schawarma mix (can easily substitute some cumin and ginger, or other spice mix as desired)
Dried or fresh rosemary

1. Soak and drain lentils.
2. Saute garlic in some vegetable oil.
3. Add potatoes and sweet potatoes.
4. Sprinkle with salt, pepper, cury and chili powder.
5. Add lentils and cover with water. Add some more curry powder and the schawarma seasoning.
6. Boil. Add the frozen spinach on top and mix in as it boils. Keep cooking until all ingredients are softened but still firm enough not to fall apart.
7. Serve with rice and enjoy!

Gluten Free, Tomato Free, Vegan Lasagna

This recipe uses tofu to make a ricotta cheese substitute. This went over really well. The baby ate it for 3 days straight, and the picky husband even ate it and said he would definitely eat it again. Next time, I plan on making it with regular gluten free noodles, and making it more like baked ziti, since gluten free lasagna noodles are expensive. Anyhow, with no further waiting- here is the recipe!

1 package lasagna noodles
3 packages firm tofu
2 tsp salt
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 recipe my nomato sauce ( 1 can beets, 1 can carrots, 1 can water, vinegar to taste- I normally use 1-2 tbsp)

1)Open the packages of tofu and drain out the water. cube the tofu and then blend it. . once tofu is well blended (no chunks left!), add the salt, vinegar, garlic and onion powders. mix well with spoon.
2)Pour about 1/3 of the nomato sauce onto the bottom of the 9x13 pan.
3)Then add 1 layer of UNCOOKED lasagna noodles (3 noodles), then smooth 1/3 of the blended tofu on top of the noodles. Try and cover the noodles evenly and well with the tofu. place another 3 noodles on top, and smooth another 1/3 of the tofu. add another 3 noodles, and then the last 1/3 of the tofu. pour the rest of the sauce on top of the last noodle layer, making sure it is distributed evenly. I give the pan a little shake to distribute the sauce well throughout the pan. cover pan with foil and bake for 2 hours at 350.

Just a warning- the nomato sauce turns everything kind of purple.... so if your kids wont eat it because of that, and no one is allergic to tomatoes, feel free to substitute a 29 oz can of tomato sauce.

Gluten Free, Vegan, Fluffy Rolls

These rolls are doughy and yeasty and just wonderful. I made 6 small rolls out of this recipe, but you can definitely make a larger batch. I made the dough in the bread machine, shaped it- it was sticky, so I sprayed my hands with pam, and let them rise again before baking them.

1 tbsp yeast
1 tsp sugar
1 tsp salt
1 tsp oil
2 cups bread flour ( You can use a gluten free flour blend with 2 extra teaspoons xanthan gum)
1 tsp vinegar (as a dough enhancer)
1 cup plus 1 tbsp warm water

I proofed the yeast with the sugar and warm water, then placed the remaining ingredients in my bread machine on the dough cycle.
Once the cycle was completed, I separated the dough into 6 balls, sprayed with pam so I could shape them, and let them rise again in a warm but turned off oven for an hour.
I then baked them at 350 for 25 minutes.

They were doughy, and gooey, and perfect. I cant wait to use them as sandwiches!

Teriyaki Chickpeas and Rice (Vegan, Gluten free, Nut and Peanut Free, Quick and Simple and Cheap)

I got my inperation for this recipe from The Happy Herbivore . She has some awsome recipes and I strongly suggest that you check her out.

I started this recipe by making one cup of rice with 2 1/4 cups of water, and letting simmer for about 20 minutes until all the water was absorbed and the rice was tender and ready.

While that was happening I mixed up a marinade of

1/4 cup soy sauce

1/4 cup sugar

1 tsp ginger

1 tsp garlic powder

1 tsp red pepper flakes

1/4 cup water

I then soaked a can of drained chickpeas in this marinade while the rice cooked, and then while the rice cooled a little, I simmered these chickpeas in thier marinade over a low flame, and then combined the rice and the chickpeas and thier marinade for a delish dinner!

Broccoli soup

This soup is really healthy and cozy on a cold day. I recommend adding white beans to it for protein, I plan on trying that the next time I make it. Broccoli is really good for you, high in fiber and part of the Brassicae family of plants (like cabbage, cauliflower, etc). It has selenium, Vitamin C and Vitamin K. It's really a wonder food so get some more broccoli!

Broccoli soup

1 bag frozen chopped broccoli (I used a large bag)
1/2 large red onion, chopped
5 cloves garlic, diced
1/2 can corn niblets
1 packet soup mix + ~8 cups water or 8 cups broth (I used mushroom soup, but any type of broth would be delicious)
salt and pepper
chili powder

1. Cook the broccoli, onion and garlic in some vegetable oil until the broccoli softens. It should start to pull apart as you mix it.
2. Season heavily with salt and pepper. Add about 1/2 teaspoon on chili powder.
3. Add the soup mix and water or both. Bring to a boil.
4. Lower to a low boil and cook for 30+ minutes.

Delicious with some toasted bread or crackers.

Wild mushroom rice

This went over so well, there was none left after Shabbat to take a picture of for the blog! It smelled fantastic as it was cooking, it reheated very well and it's so tasty, you'll never want boxed rice pilaf mixes again!

1 cup wild mushrooms, chopped ( I used oyster mushrooms, but any mushroom with an interesting flavor would work)
1 medium red onion, chopped (shallots would be amazing in this too!)
5 large cloves garlic, diced
2 cups brown rice (I used brown basmati rice, this would be really good with some wild rice mixed in too)
salt and pepper
fresh rosemary
5 cups water

1. Heat two tablespoons of vegetable oil in a large saucepan.
2. Saute the mushrooms, onions, garlic and rice together until all the vegetables are soft.
3. Season with salt, pepper and chopped fresh rosemary.
4. Add the water and bring to a boil.
5. Reduce heat and simmer until most of the water boils away.
6. Mix rice before eating and enjoy!

Tehini Sesame Noodles (gluten free, nut free, vegan)

I got my inspiration from this recipe, and modified it to suit my own tastes. I like my food flavorful and spicy. I found that the soy sauce was extremely dominating, lending it an Asian taste. I feel that next time I make it, I will either leave out the soy sauce or cut it down. I suggest you make it without the soy sauce, and then decide if you would like to add it.

3 tablespoons soy sauce
3 tablespoons toasted sesame oil
1 1/2 tablespoons sesame paste*
1 1/2 tablespoons vinegar
2 tsp garlic
1 tbsp ground ginger
1 tbsp dried red pepper flakes
Smoked paprika and sesame seeds to sprinkle on top of each serving

Mix the first 7 ingredients together and pour over warm pasta, then sprinkle each serving with sesame seeds and smoked paprika for added flavor and color