A relatively simple Indian dish for when you don’t have a lot of time to spend making dinner. Makes 4 to 6 servings.
4 cups cooked brown basmati rice 2 15 ounce cans of rinsed and drained chickpeas (garbanzo beans) 1 28 ounce can tomato puree 1 cup vegetable broth or water 1 tablespoon vegetable oil 1 cup chopped onion 3 cloves minced garlic 1/8 teaspoon turmeric 1 1/2 teaspoon garam masala 2 teaspoons freshly grated ginger 1/2 teaspoon cumin 1/8 teaspoon cinnamon 1/8 teaspoon cloves 1/4 cup freshly chopped cilantro 1 tablespoon freshly squeezed lemon juice 1 tablespoon vegan margarine salt and cayenne pepper to taste
Sauté onions for 3 to 5 minutes or until translucent over medium heat. Add garlic and spices. Stir and cook 30 seconds stirring constantly.
Add tomato puree, vegetable broth, chickpeas, lemon juice, and margarine. Mix well. Cover and cook for at least 15 minutes stirring occasionally. You can also cook it a little longer to get better blending of flavors.
This is a creamy variation of a more traditional red lentil dal that is great comfort food on a cold evening. Makes 4 to 6 servings.
4 cups cooked brown basmati rice 1 cup red lentils 2 cups water or vegetable broth 1 can coconut milk 1 can fire roasted diced tomatoes 1 tablespoon oil 1 cup chopped onion 3 cloves minced garlic 1/4 cup chopped fresh cilantro 1 tablespoon grated fresh ginger 2 teaspoon freshly ground coriander 2 teaspoon cumin 1 teaspoon turmeric 1 teaspoon cardamom freshly ground pepper and salt to taste cayenne pepper or chopped hot peppers to taste
Pick through the lentils to make sure that there aren’t any lentil shaped stones that crept in during harvesting. Rinse the lentils in cold water and set aside in a strainer.
Heat the oil over medium heat and add the onions. Sauté for 5 minutes or until the onions are translucent to golden and soft. Add garlic, ginger, coriander and cumin. Sauté for about a minute. Add the tomatoes and cook for about 5 minutes.
Add the lentils and remaining ingredients, cover and cook, stirring occasionally, for 30 to 40 minutes or until the lentils are tender.
This is a great summer meal when the fresh veggies are plentiful and the tomatoes are ripe and delicious. The only caveat is that this really isn’t a traditional “sauce”, but more of a vegetable topping for pasta, so you might want to encourage people add a little olive oil to taste at the table. Makes 2 to 4 servings.
1/2 pound cooked pasta (any variety) 1 tablespoon olive oil 3 cloves minced garlic 8 sliced mushrooms 1 tablespoon wine 1 small sliced zucchini 1 sliced summer squash 1 chopped roma tomato 1 cup fresh spinach 1/4 cup fresh chopped basil salt, freshly ground black pepper or other spices to taste
Heat olive oil in a saucepan over medium heat. Add garlic, mushrooms and wine. Sauté for 2 to 3 minutes until mushrooms start to soften.
Add zucchini and summer squash. Sauté for 3 to 5 minutes until vegetables have softened.
Add tomato, spinach, basil, salt and pepper. Add water, vegetable broth or a little more oil if it seems too dry. Cook for at least 3 to 4 minutes, but you can cook a little longer if needed.
Add sun dried tomatoes, kalamata olives, pine nuts and / or artichoke hearts.
Experiment with other vegetables, like broccoli, cauliflower and bell pepper.
Make a smoky version with grilled zucchini and summer squash, but reduce the sautéing step to 1 minute, since they are already cooked
Add 1 8 ounce can tomato paste for more tomato flavor.
Can be easily made low-sodium.
Make a gluten-free version by serving over another grain.
More information for Pasta with Fresh Veggies recipe:
This is a simple Chinese dinner inspired by a meal at Fujin, our local Portland Hawthorne neighborhood Chinese restaurant. Serves 4 people.
2 cups cooked brown rice
1 recipe Soy Marinated Tofu sliced into cubes
4 cups green beans
2 cups sliced carrots
1 tablespoon vegetable oil
1/4 cup tamari
1/4 cup cold water
6 cloves minced garlic
2 tablespoons rice vinegar
2 tablespoons agave nectar
1 tablespoon toasted sesame oil
2 teaspoons cornstarch
1 teaspoon chili paste
1 teaspoon dark mushroom soy sauce
1 tablespoon freshly grated ginger
Combine all of the sauce ingredients in a glass measuring cup or small mixing bowl. Stir to combine and set aside. Note that the cornstarch will tend to settle in the bottom, so you’ll want to stir again before you add to the stir-fry.
Heat oil over high heat in a wok or large pan. Add green beans and carrots with about half of the sauce. Stir-fry for 4 to 7 minutes or until the vegetables are tender, but still crisp. Add the remaining sauce and tofu. Cook for another 1-2 minutes.
Serve over rice.
Experiment with other vegetables. Onions or red bell pepper would be good additions in place of or in addition to the carrots.
Can be easily made gluten-free.
More information for Green Beans and Tofu in a Tangy Garlic Sauce recipe: