Black Eyed Pea Salad Recipe

Black eyed peas are beans, dude! Try out this Black eyed peas recipe the next time you're in the mood for a healthy and tasty salad; beans are a great way to turn a salad into a meal, especially garbanzo and kidney beans, but give black eyed peas a go...I bet you'll like 'em. This salad is a nice complement to a spicy meal--in fact it's based on a dish we get all the time at an Indian restaurant where it's served to balance out the spiciness of other dishes.
Ingredients:
2 15oz cans BLACK-EYED PEAS
3-4 GREEN ONIONS (chopped)
1 stalk CELERY (chopped)
1 CUCUMBER (sliced)
1 CARROT (shredded)
3 PLUM TOMATOES (cut)
zest and juice of 1 LEMON
1 cup CILANTRO (chopped)
4 Tbsp BALSAMIC VINEGAR
2 Tbsp OLIVE OIL
1 ½ tsp CUMIN
½ tsp CHILI POWDER
2-3 Tbsp HONEY HOT SAUCE, to taste
SALT and PEPPER, to taste

 In a small bowl, mix balsamic vinegar and olive oil. Season with spices. Toss into the beans, onion, vegetables (EXCEPT tomato). Cover, and chill in the refrigerator at least 1 hour, or overnight....longer the better. Remove from fridge, mix in tomato, add additional seasonings if desired, and serve.

 And if you've never tried jicama, give this Jicama Salad Recipe a try.

Bhindi Curry Recipe - Spicy Okra

This okra curry makes a great side dish or awesome entree when served over rice. Okra is a hearty, tasty, versatile vegetable which is relatively cheap and usually found in markets year round. I like to cook okra whole in the pod, but for spicier dishes, I like to cut up okra and saute it with tomato and onion. This Indian bhindi recipe is easy and delicious, so give it a try.



Okra Curry Ingredients:
1 lb. OKRA (cut)
4-5 ROMA TOMATOES (chopped)
½ ONION (sliced)
3 Tbsp OLIVE OIL
1 tsp FENNEL SEEDS
1 tsp CUMIN SEEDS
1 tsp HOT PEPPER (finely chopped)
5-7 cloves GARLIC (finely chopped)
2 Tbsp GINGER (finely chopped)
2 tsp CORIANDER
1 tsp TURMERIC
¼ CHILI PEPPER (or to taste)
SALT and PEPPER (to taste)



Okra is a versatile vegetable and tasty whole or cut.

Okra Curry Directions:
Select okra pods 1" to 2" in length. Okra gets huge if left overlong on the plant, but big okra can be woody and tough, so bigger isn't always better. Choose firm, green pods--okra will blacken around the edges as it gets older, so use within a few days.
Wash and dry okra thoroughly. Slice off the ends and cut into uniform sizes for even cooking.
Heat oil in a skillet on medium high.
Once oil is hot, add cumin and fennel seeds. The seeds will begin to crack after about 30 seconds. Add garlic and ginger and saute another 1-2 minutes. Add onion slices and continue cooking another 2-3 minutes. If you want a little more spice, also add some fresh chopped chili peppers.
Add in coriander, turmeric, and chili powder. Stir well for 1 minute and add tomato. I use 4 cut roma tomatoes, but use 1 can diced tomatoes if preferred. Add salt to taste.
Reduce heat to medium.
Let tomatoes cook about 5 minutes.
Add okra.
The acid in the tomato helps to cut down on the natural "gooeyness" of okra. Some folks call it slime, but it's just the juices in the okra. The gooeyness will reduce the longer the okra is cooked, so cook uncovered another 5-10 minutes depending on how well you like your okra done.
I cook mine about 8 minutes.
Sometimes I finish off the dish with a little garam masala for a more "Indiany" flavor, but this time I didn't. Garam masala adds a little sweetness.
Serve this okra on its own as a side dish or serve over rice as an entree. It makes a nice vegetarian meal with a salad.

Give this okra curry recipe a try and let me know what you think, and bon appétit!

And for another okra dish, try this southern-style Easy Okra Recipe.

BBQ Beans Recipe --Easy, Vegetarian Side Dish

A BBQ Bean Recipe with a spicy kick. This recipe is tangy and delicious and using a variety of beans gives this dish the illusion of grandeur, but it's just beans, yummy tasty beans.



BBQ Beans Recipe Ingredients:
4 15oz cans BEANS
1 large ONION (coarsely chopped)
1 GREEN PEPPER (coarsely chopped)
4 cloves of GARLIC (chopped)
1/3 cup light BROWN SUGAR
28oz can CRUSHED TOMATOES
14oz can BROTH
1/3 cup APPLE CIDER VINEGAR
1 Tbsp fresh ROSEMARY (minced)
1 tsp WORCESTERSHIRE SAUCE
1/2 tsp RED PEPPER FLAKES
1 1/2 tsp dried THYME
1/4 cup stone ground MUSTARD
1 Tbsp SOY SAUCE
1 BAY LEAF
3 Tbsp OLIVE OIL
SALT & PEPPER, to taste

Heat olive oil in large skillet over medium high heat. Add onion, green pepper and sauté about 2 minutes. Add garlic and continue sautéing on med heat until begins to brown (3-5 more minutes).
Add rosemary, thyme and red pepper flakes and stir 1 minute.
Add tomatoes, prepared mustard, brown sugar, soy sauce, worcestershire sauce, stock, vinegar. Mix well. Bring to a bubble.
Stir in beans, bay leaf. Season with salt and pepper. Reduce heat and simmer on low for 60 minutes, stirring as needed.
Serve as a side--or a main dish--if you want your main dish to be beans.
And that's it. Give this BBQ Beans recipe a try and let me know what you think, and bon appetit!

Wanna try another bean recipe? This Vegetarian Chili Recipe is awesome!


Bean Fun Facts:
-6 to 11 percent of a cooked bean’s weight is protein.
-Beans are one of the best things to eat for improving the stability of blood sugar levels in diabetics.
-Beans are low fat, contain no cholesterol or saturated fat, and are an excellent source of fiber, protein, calcium, iron,
folic acid and potassium.
-North Dakota produces more beans than any other state in the USA.

Quinoa Curry Recipe -- Thai Curry + Quinoa = Winner

A quinoa curry recipe with a Thai influence. This is a handy (and yummy) quinoa curry recipe to make when you're ready to clean all of the vegetable odds and ends from out of the fridge.



Quinoa Curry Recipe Ingredients:
1/2 cup QUINOA
1 15 oz can COCONUT MILK
1 lg ONION (chopped)
1 inch GINGER (thinly sliced)
2 cloves GARLIC (finely chopped)
1 Hot Pepper (chopped, as desired)
1 RED BELL PEPPER (sliced)
1/4 cup fresh BASIL (or CILANTRO) (chopped)
2 CARROTS (sliced)
1/2 small CAULIFLOWER (florets)
1 cup CABBAGE (chopped)
2 Tbsp OLIVE OIL
1 tsp CORIANDER POWDER
1/2 tsp CUMIN
1/2 tsp CHILI POWDER
1/2 tsp TURMERIC
SALT and PEPPER, to taste
garnish with
finely chopped PEANUTS

In a small pot, bring 1/2 cup quinoa and 1 cup water to a boil. Reduce heat and allow to simmer 13-15 minutes until water is absorbed.
Remove from heat, fluff with fork, and set aside.
In a large skillet, heat olive oil on med high heat. Add onion, garlic, and hot pepper and saute for 3-4 minutes. Add Spices and mix well--and if you are a slave to the spice--don't be afraid to add a little more. Add can of coconut and stir thoroughly, mixing completely with the spices and onion. Let coconut milk heat, and then add ginger, carrot, cauliflower, and bell peppers. Continue stirring, adding salt and pepper to taste. Bring ingredients to a bubble, then reduce heat, cover, and allow skillet to simmer for 5 minutes.
After 5 minutes, uncover and add cabbage.
Add quinoa.
Stir and allow another minute or two until veggies are cooked to your liking. Add fresh basil or cilantro and remove from heat.
Garnish with ground peanuts and serve immediately.
...and that's a quinoa curry recipe with a little taste of Thai thrown in for good measure. Give the recipe a go and let me know what you think, and bon appetit!

Try a Spanish-style Quinoa Recipe.

Lasagna with Tofu Recipe

The only thing that sounds worse than a tofu lasagna recipe is a gluten-free tofu lasagna recipe; but it's actually pretty tasty, and still gluten-free.



Camera Girl whipped up this dish and it was damned tasty. I'm not ready to start driving the tofu train, but I am enjoying the ride.

Tofu lasagna Recipe Ingredients:
SAUCE:
1 Tbsp OLIVE OIL
1/2 tsp RED PEPPER FLAKES (crushed)
1/2 large ONION (chopped)
3 cloves GARLIC (chopped)
15 oz can DICED TOMATOES
8 oz can TOMATO SAUCE
1 CARROT (chopped well)
1 stalk CELERY (chopped well)
2 tsp OREGANO
1/2 tsp BASIL
1 BAY LEAF
SALT & PEPPER, to taste
....or substitute 25 oz jar store-bought marinara sauce, but don't do that :^(

LASAGNA FILLING:
1 pkg gluten-free, rice LASAGNA NOODLES (you do not cook them prior to baking)
2 Tbsp extra-virgin OLIVE OIL
1/2 large ONION (chopped)
6 cloves GARLIC (minced)
16 ounce package EXTRA-FIRM, WATER-PACKED TOFU (not silken tofu)
3 cups fresh SPINACH (chopped)
1/2 cup PARMESAN CHEESE (shredded)
1/2 cup part-skim MOZZARELLA CHEESE (shredded)
2 Tbsp Kalamata OLIVES (finely chopped)
2 tsp dried OREGANO
1/2 tsp dried THYME
SALT & PEPPER, to taste

First thing, start making the sauce (don't buy pre-made sauce!--or do...maybe you're busy, I don't know).
Heat olive oil and red pepper in a saucepan over medium-high heat. Add onion and garlic and saute 2 to 4 minutes. Add Carrot and celery and continue sauteing.
Mix in the remaining sauce ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes or longer, until flavors are blended, stirring routinely.

While sauce is simmering, heat oil in a large skillet and saute garlic and onion for lasagna filling. Add tofu and spinach to skillet and stir until spinach wilts and the mixture is heated through (2 to 3 minutes). Transfer skillet contents to a bowl and stir in parmesan, olives, seasonings, and 2/3 of the marinara sauce.
Spread half of the remaining sauce on bottom of 9 x 13 baking pan. Place a layer of lasagna noodles over sauce--if using the gluten-free rice lasagna, the noodles will not have to be cooked before using. Spread half of the tofu mixture over noodles. Repeat layers of noodle and tofu mixture. Top with remaining marinara sauce and shredded mozzarella cheese.
Cover dish and bake in a 350 degree F oven for about an hour.
Remove from oven and allow to rest 10 minutes.
Then eat, man.
Give this tofu lasagna recipe a try and let me know what you think, and bon appetit!

Want another great gluten-free recipe? Try a Tangy BBQ Beans Recipe for ultimate bean pleasure.

Sweet Potato w/ Chard Hash Recipe

Chard is similar to beet greens, delicious and nutritious and a lot better for your self-esteem than pie...maybe; so give this chard recipe a try and start feeling better than pie...maybe.



Sweet potatoes are high in fiber and antioxidants and a lot easier on your blood sugar than white potatoes (which is weird since they're called "sweet" potatoes). That's two good reasons to try this dish, plus it's yummy.

Chard Recipe w/ sweet Potato Ingredients:
2 large SWEET POTATOES
1 15 oz can CHICKPEAS, drained (or 1½ cups cooked)
4 cups CHARD (w/ spinach mixed, if desired)
1 15 oz can BROTH
1 15 oz can DICED TOMATOES
1 large ONION (chopped)
6 GARLIC cloves (chopped fine)
1 inch fresh GINGER (minced)
2 Tbsp OLIVE OIL
1 tsp PAPRIKA
1 tsp ground CUMIN
1 Tbsp ground CORIANDER
1 tsp ground TURMERIC
1/2 tsp ground CINNAMON
1/2 tsp SALT
1 tsp ground BLACK PEPPER
-- Optional Accompaniments --
COUSCOUS, QUINOA
garnish of CUCUMBER, fresh CILANTRO & LEMON ZEST

Heat olive oil in a large skillet or pot. Saute the onion for a few minutes minutes then add garlic, ginger, and stalk (if using chard), and saute a few minutes more until onions soften.
Stir in paprika, cumin, coriander, turmeric, cinnamon, salt, and black pepper.
Add diced tomatoes and broth.
Bring to a boil, then add sweet potatoes and chickpeas. Simmer 25 to 30 minutes, until the potatoes are tender. Stir in roughly chopped chard leaves for last 10 minutes (if using spinach, add leaves last 2 minutes).
Serve over couscous, quinoa, or all on its lonesome with a garnish of cucumber, chopped cilantro, and lemon zest.
Give this sweet potato chard recipe a try and let me know what you think, and bon appetit!

And if you want to try another green, what about Beet Greens?

Vegetarian Chili Recipe that EVERYONE Will Love

A vegetarian chili recipe for folks who don't like vegetarian chili!



It's pretty damn tasty, and easy to make, too; once you've chopped up the ingredients, you're 90% done. Or at least 85% done. Give it a try and let me know what you think.

Vegetarian Chili Recipe Ingredients:
2 15 oz cans CHICK PEAS
2 15 oz cans KIDNEY BEANS
2 BELL PEPPERS (chopped)
1 ONION (chopped)
1 HOT PEPPER (diced)
6 cloves GARLIC (finely chopped)
2 SQUASH (cut into large pieces)
1 ZUCHINNI (cut into large pieces)
2 lg or 4 sm TOMATOES (chopped)
1 28 oz can CRUSHED TOMATOES
3-6 oz TOMATO PASTE
1/2 cup CILANTRO (chopped)
1 heaping Tbsp OREGANO
2 Tbsp OLIVE OIL
1 Tbsp CUMIN
1/2 tsp CAYENNE PEPPER
2 Tbsp CHILI POWDER
SALT and PEPPER, to taste
WATER as needed...add slowly

Heat olive oil in large pot on medium high heat. Add onions, hot pepper, and garlic and saute 4-5 minutes. Add bell peppers and continue sauteing. Add chili powder, cumin, salt, and cayenne pepper. Mix ingredients well. Add beans and continue cooking. Add zuchinni and squash and oregano. Continue cooking 2-3 minutes and then add fresh tomatoes. Add canned crushed tomatoes. Slowly add water--not too much--as the vegetables will begin to release water as they cook. Cover and bring pot to a boil. Reduce heat and stir in the cilantro. Cover and allow to simmer approx. 45 minutes.
That's it man. If you can make it a day ahead, then you're lucky--chili aways taste best on the day after! But it's good right away, too. Top with shredded cheese, or a dollop of sourcream, or a handful of corn chips--or all three--it's gonna be delicioso!
Give this vegetarian chili recipe a try and I bet you're gonna love it--and it's a healthy chili choice, too.
Bon appetit!

For more vegetarian comfort food, try this Gluten-Free Tofu Lasagna.

Acorn Squash Recipe :Fancy Edition

Acorn Squash is easy to cook, yummy as hell, and looks pretty fancy-pants when you stuff it full of delectable goodies.



Try out the recipe below and let me know what you think. Hope you like it!

Ingredients:
2 ACORN SQUASH (halved, seeds removed)
2 tsp OLIVE OIL
3 cloves GARLIC (minced)
1/2 inch fresh GINGER (minced)
1 CARROT (peeled and chopped)
1 cup GARBANZO BEANS (drained)
1/3 cup RAISINS (or dried currants)
1 tsp ground CUMIN
1/2 tsp ground CINNAMON
[1/4 tsp ground GINGER, if didn't use fresh]
SALT and freshly GROUND PEPPER, to taste
1 cup BROTH
3/4 cup instant COUSCOUS
1/2 cup SLIVERED ALMONDS (toasted)
2-3 GREEN ONIONS (white and green parts, chopped)
1/2 golden delicious APPLE (cored and chopped)

Preheat the oven to 400.
Toast the almonds.
Place the squash halves, cut side down, on a shallow pan with ¼ inch of water. Roast until the squash is easily pierced with a fork, about 30 - 40 minutes.
In a medium saucepan, heat the olive oil over medium heat. Stir in the garlic, ginger, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, cinnamon, salt, and pepper, and continue stirring for another minute.
Add broth, simmer 5 minutes.
Stir in couscous, cover pot, and turn off heat. Allow couscous to absorb liquid for 5 minutes.
Stir in the almonds, green onions, and apple. Spoon the filling into the roasted squash, mounding generously and serve.
You can freeze leftovers (or make extras). Freeze by mashing the squash on the bottom of the container then adding the couscous mixture on top.
And that's, that.
Bon Appétit!

Also, try this TERRIFIC SPAGHETTI SQUASH RECIPE!

Daikon Salad Recipe

Daikon has a mild flavor and adds great texture and crunch to a salad. This is a crisp, light recipe with lots of natural flavor. Print the complete recipe at http://www.myfoodchannel.com/daikon-salad-recipe/

 

Give this daikon salad recipe a go and let me know what you think.

 Ingredients:
1 DAIKON RADISH (matchstick cuts, about 2 cups)
1 large CARROT (shredded)
3 salad CUCUMBERS (sliced)
1/2 SMALL CABBAGE (chopped)
1/2 cup rice wine VINEGAR
1/2 cup WATER
2-3 Tbsp SUGAR
3 GREEN ONIONS (chopped)
1 inch GINGER (finely chopped)
1/4 cup CILANTRO (chopped)
1 hot PEPPER (jalapeno, diced)
1/2 cup SLICED ALMONDS (toasted)
1 package RAMEN NOODLES (toasted)
SALT and PEPPER, to taste

 Chop vegetables and place in 1 gallon size ziplock (except cilantro). Mix water, vinegar, sugar, and salt and pour over chopped veggies in ziplock. Seal and shake and then place in fridge, occasionally turning.
On a baking sheet, spread out almond slices and broken ramen. Bake at 350 degrees F until toasted–watch carefully to avoid burning. Remove from oven and allow to cool.
Remove ziplock from fridge and place vegetables in bowl. Toss with toasted nuts, ramen, and cilantro.
Enjoy.

Want another healthy salad idea?
Try this Kale and Beet Superfood Salad Recipe

Chinese Eggplant -- Healthy, Low-fat Recipe

This Chinese eggplant recipe is awesome because it's purple--not purple like a black eye--but purple like Barney the Dinosaur, which is nice.



Choose eggplants that are firm and have a glossy skin. The skin is thin and tasty, and Chinese eggplants have smaller seeds than the black, bowling ball eggplant you might be used to preparing. They're a great ingredient for a stir-fry and can stand in for meat without being as awful as tofu. So give 'em a try.

Ingredients:
3 small CHINESE EGGPLANTS
3-4 Tbsp OLIVE OIL
5 cloves GARLIC (finely chopped)
1 inch GINGER (thinly sliced)
2 tsp MUSTARD SEEDS
1 Tbsp ground CORIANDER
1 bunch GREEN ONIONS (chopped)
1 JALEPENO or other hot pepper (sliced)
SALT to taste
-- optional garnishes --
SOY SAUCE or CHILI GARLIC SAUCE

Heat olive oil on medium high heat. When oil is hot, add garlic and ginger. Add mustard seeds and coriander powder and sauté 2 minutes. Add chopped green onion bottoms and reserve the chopped green onion tops for later. Add hot pepper and continue sautéing for a couple minutes. Add sliced eggplant (with skin). Choose eggplants that are firm, glossy skinned, and heavy for their size. Slice into rounds no more than 1/4 inch thick. Add salt and stir eggplant. Stir for a few minutes. Add water as needed, but not too much, the eggplant will release water as it cooks. Reduce heat, cover and cook 10-12 minutes, stiring as needed. The eggplant will be ready when it is soft, but not falling apart. Mix in green onion tops and remove from heat. Add soy sauce or chili garlic sauce if desired. Serve as a main dish over pasta or rice (or on it's own as a side dish).
Give this Chinese eggplant recipe a try and let me know what you think, and bon appétit!

Want to try a decadent version of Chinese Eggplant?
Try Chinese Eggplant w/ General Tso's Sauce.

Chinese Eggplant Recipe with Sweet Sauce

Chole Palak Recipe

Chole Palak is an Indian-style spinach and chickpea dish that’s super flavorful and a breeze to make.  With a few ingredients in the cabinet, this tasty dish is always just a few minutes away.  Thanks for watching and I hope you give it a try.  For more recipe ideas, check out the Chef Buck Playlist:  http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552

ingredients:

SPINACH  (13 oz can or frozen, or 3 cups chopped fresh)

CHICKPEAS  (15 oz can, rinsed and drained)

TOMATOES  (diced, 14 oz can—or 2 fresh tomatoes)

HOT PEPPER  (1 or 2, minced)

GINGER  (1 Tbsp, minced)

OLIVE OIL  (2-3 Tbsp)

CUMIN SEEDS  (1 tsp)

ASAFOETIDA  (¼ tsp)

CORIANDER  (1 Tbsp)

CHILI POWDER  (1 tsp)

TURMERIC  (½ tsp)

GARAM MASALA  (1 tsp)

SALT (to taste)

directions:

Heat olive oil on medium high heat and add cumin seeds and asafoetida.  The seeds should sizzle when they hit the pan and will brown and crack quickly.  Add the tomatoes, ginger, and peppers.  Mix well and then add the coriander, chili, and turmeric powder.  Mix and allow the tomatoes to cook down 3-4 minutes.  Add the spinach and salt and stir well.  Add ¼ - ½ cup water—I like less water, but add as desired throughout the recipe.  Cover and let cook 3-4 minutes.  Uncover and mix in chickpeas (also called garbanzo beans).  Add another ¼ cup of water, reduce heat to simmer, cover and cook for 5-6 minutes.  At this point the chickpeas will be soft enough to smash easily with a fork, which you don’t have to do, but I prefer the consistency of the dish if I mush about half of them.  Add the garam masala and stir another minute or two, also adding more water if desired.  And then that’s that.  Finito.  When I prepare an Indian meal, I almost always serve this dish; it’s easy, healthy, and delicious, so why not?

Give it a try, let me know what you think, and bon appétit!