4 Cans Curry—Garbanzo beans, Yam and Coconut Curry

I would like to say I only use fresh Ingredients but that is not true- in fact far from it. Sometimes I just don’t have fresh ingredients left in the fridge so I rely on some canned staples lying around the pantry. I almost always have a few cans of garbanzo beans, diced tomatoes, coconut milk, and yams. These 4 ingredients plus curry powder make a quick and easy curry.

4 Can Curry—serves 3-4

2 tbsp of Canola oil
1 can of yam
1 can of garbanzo beans
1 can of coconut milk
1 can of diced tomatoes drained
1 cup of frozen peas and carrots
1 cup of chopped yellow onion
2 cloves of garlic chopped
1 tbsp of fresh ginger minced
1 tsp of crashed red pepper
1 tbsp of curry powder
1 tsp of garam masala
4 cups of cooked rice
Salt and pepper to taste

1. In a heavy saucepan heat the oil and add onion, garlic, ginger, crushed red pepper and cook, stirring occasionally, until onion is translucent.
2. Add curry powder (until fragrant) about 30 seconds. Add salt and pepper.
3. Add the yam, garbanzo beans , coconut milk and 1 cup of water. Bring to a boil, reduce heat, cook for 5 minutes.
4. Add the peas and carrots, tomatoes and garam masala. Cook until heated through.
5. Serve over rice.

By the way this recipe is inspired by the Chickpea & Sweet Potato Curry recipe in Williams-Sonoma Vegetarian: Food Made Fast; Williams, Jacobi and Bettencourt.

Summer Squash Pasta

I am not a very good gardener. At least not yet anyways. In my community garden, I swear everybody else has 5 times more Tomatoes, beans, etc. But one thing I have plenty of— squashes. So I did summer squash pasta! I am constantly looking for recipes to use up my squashes. Please let me know if you have good squash recipes.

Summer Squash Pasta (Serves 4)

3/4 package of pasta about 400g (use vegan pasta for vegans)
1 zucchini chopped
1 yellow squash chopped
1 small yellow onion chopped
1 green pepper chopped
½ package of mushroom sliced
2 cans of stewed tomatoes
2 cloves of garlic minced
2 tbsp olive oil
1 tbsp of sugar
1 tbsp Italian seasoning
1 bay leaf
2-3 leaves of fresh basil minced
Salt and pepper to taste

1. Boil the pasta according to package, drain.
2. In a sauté pan, heat oil and add garlic, be careful not to burn the garlic.
3. When garlic releases its fragrance, add vegetables; cook for 10 minutes.
4. Add stewed tomatoes and seasonings; simmer for 10 minutes.
5. Add pasta into the pan and stir in minced basil, and serve.

Bean Sprouts Sesame

I think Bean sprouts in general are very underappreciated. Bean Spurts are economical, delicious, yet nutritious. I use Bean Sprouts to add crunchy yet refreshing texture to salad, sandwich, stir-fry, wraps and I love adding bean sprouts to fried rice. I buy a bag of bean Sprouts at Asian grocery store. They are usually fresher and cheaper.

This side dish is very simple. I used this bean sprouts for garnish on Red lentil Pilau. It added extra texture.

1 lb of bean sprouts

Dressing
1 tbsp of white sesame seeds (toasted)
1 ½ tbsp sugar
1 tbsp of sesame oil
1 1/2 tbsp of soy sauce
1 sprigs of minced green onion
1 clove garlic, minced

1. Steam bean sprouts in steamer for a few minutes. Just to get rawness out.
2. toast the sesame seeds for a minute in med heat in frying pan.
3. Mix all ingredients in a bowl. Add the sprout and stir. Refrigerate for at least an hour.

Tofu and Bok Choy Ginger Sauce (vegan)

First time I made this dish my husband pointed to bok choy and asked me, “what is that shrubbery?” Hmmm… Shrubs? You mean these vegetables?

These shrubs (bok choy) come in handy in stir fry, soups. Simply boil or steam for a side dish. I stir-fried it with tofu this time. You can find the bok choy in most grocery stores these days. But I find it is usually much cheaper and fresher at Asian grocery stores. That goes the same for Tofu.

Tofu with Bok Choy (serves 4-8)

1 packet of firm tofu drained and pressed.
4 baby bok choy chopped length wise, or one large bok choy chopped in 5 inch lengths(don’t worry, it shrinks).
1 cup of vegetable broth, or 1 cup of water with a bouillon cube.
1tsp of minced ginger
3 sprigs of green onion chopped in 2 -3inch lengths.
2/3 tsp of salt
1/2 tsp of pepper
1tbs rice wine
1/3 tsp of sugar
1 tbsp of corn starch with 3 tbsp of water, mixed
2 tbsp vegetable oil

1) Cut drained and pressed tofu into 2 inch cubes,
2) Heat oil in a sauté pan, add green onions and ginger.
3) Add broth to tofu and bok choy, bring to a boil
4) Add salt, wine, sugar and pepper, reduce heat, cook for 5 to 6 min.
5) Slowly add in cornstarch—water to thicken the sauce.

Quinoa with Toasted Walnut Salad

I call this “Salad on Steroids”. I do like simple salad most of the time, but this is not one of them. It has so many flavors packed in it. Such a fun salad.
Quinoa is gaining popularity in recent years because of its super health benefits. Quinoa is complete protein so it’s great for vegetarians. It is also wheat and gluten free.

Check out this site to learn more about the health benefits of quinoa.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142

Health benefits aside, I just love the nutty flavor of Quinoa. It’s very easy to make and is nice alternative to rice.

Quinoa and walnut salad (serves 6-8)

1 cup of quinoa (I used the red kind. It has more fiber)
2 cup of water
3 tbsp walnut oil
3 tbsp lemon juice
1 tsp of oregano
½ tsp of ground cumin
½ tsp of salt
½ tsp of freshly ground black pepper
1 cup of corn kernels, canned or frozen
½ English cucumber chopped
1 cup of tomatoes chopped
½ cup of chopped toasted walnuts
½ cup of marinated artichoke chopped
1/4 cup of green olives sliced

1) In a saucepan, add water and quinoa, bring to a boil. Reduce heat to low and simmer for 10 minutes or until all water is absorbed.
2) Make dressing in a bowl. Combine walnut oil, lemon juice, oregano, ground cumin, salt and pepper. Add quinoa and other ingredients.
3) Serve on top of lettuce.

Spicy Cucumber Quick Pickles (Asian Style)

This quick cucumber pickles is one of my favorites. It’s not your regular vinegary, sour pickled cucumber. You are in for a surprise… This spicy cucumber is a nice side dish or appetizer for an Asian meal. Cooking time is 2.5 min in a microwave!

½ of English cucumber chopped to 1.5 inch cube, seeded
2 tbs of water
1tbsp of minced ginger
3 sprigs of green onion, minced
2tsp of sugar
2tbs of vinegar
2tbs of soy souce
½ tsp of crashed red peper
1tbs of dried minced garlic
½ tbs of toasted sesame
1tbs of sesame oil
1tbs of rice wine

1. Cut cucumber to [bite size] length, mix with rice wine, 1/3 minced green onion, water and ½ tbs of ginger.
2. Place in a microwave. Cook for 2.5 min. Take it out and let cool.
3. Mix remaining green onions, ginger, red pepper, sugar, vinegar, soy and sesame oil.
4. Pour the mixture onto the cucumber and top with minced garlic and toasted sesame.

Tabouli Salad

If you’ve never had Tabouli, you don’t know what you’re missing. Tabouli is a healthy and refreshing Mediterranean salad made with cracked wheat (Bulgur).  I make this salad often, especially in the summer.  Once you have had Tabouli, I know it will become a family staple.

Tabouli (serves 4-8)

1 cup of Cracked Wheat (Bulgur)  *
*Available at health food stores, usually in the bulk section.
2 cups of water
1 cucumber chopped
2 small tomatoes, chopped
1/3 c chopped green onions
1/3 chopped fresh parsley
1/3 chopped fresh mint
Juice from 2 lemons
1/4 cup of extra virgin olive oil
½ tbs of pepper
3 tsp salt
I clove of garlic minced (optional)

1)   Boil 2 cups of water. Add bulgur and 1 tsp of salt into a pan, turn heat down to low. Simmer for 15 min or until all water is absorbed.
2)   Mix all ingredients in a salad bowl. Refrigerate for at least one hour.

Tofu Steak—Mushroom Sauce

This mushroom sauce is very rich and decadent and goes so well with fried tofu. I make this when I am craving something hearty.  I use dried shiitake mushrooms, and a packet of Enoki mushrooms, which can be difficult to find.  But you can substitute with any kind of mushroom.

Tofu Steak  with Mushroom sauce (serves 2-4)

2 Packets of Fried Tofu*
*you can find fried tofu in any Asian store or you can fry the firm tofu yourself.
1 cup of shiitake mushroom, chopped
1 packet of enoki mushroom, chopped
1tbs of soy
2tbs of rice wine
½ tbs of vegetarian oyster sauce
3tbs of butter or margarine
Pinch of salt and pepper to taste

1)   Place tofu in a colander; pour boiled water over tofu to eliminate the excess oil.  With knife, add several ½ slits on one or both sides of tofu.
2)   In a frying pan, melt 1 tbs of butter; add tofu and sauté for about 5 minutes each side. (Equals about 10 minutes). Low medium heat.
3)   Take the tofu out of the pan. Set aside.
4)   In the same pan, add 1tbs of butter, chopped mushroom, salt and pepper, sauté with medium high heat. (A few minutes)
5)   Pour mushroom on top of tofu.
6)   In the same pan add 1 tbs of butter, soy 1tbs of rice wine ½ tbs of oyster sauce, stir until it thickens.  Pour sauce on top of tofu and mushroom