chickpea, potato, kale, squash curry on quinoa

May 30, 2012
by eatafood
comments 2
beans / grains / kale / meals / quick / one-pot / quinoa / squash

I LOVE CURRY

why do i ever eat anything that isn’t curry? this makes a big pot so if you don’t live with a hundred boys (like i do), you’ll be eating delicious curry for a few days!

QUINOA

cook some quinoa like normal

CURRY

oil

1 small butternut squash, quartered

5 scallions, white/light green parts separate from green parts, chopped

1 huge knob of ginger (4 tbsp), peeled and grated

3/4 head of garlic, peeled and grated

2 tsp cumin seeds

1 tbsp coriander seeds

1 tbsp tumeric

4 tbsp curry powder

3 tbsp chili paste

2 tsp salt

1 lime, zested and juiced

1 big tomato, diced

1 can coconut milk

1 can chickpeas, drained and rinsed

6 red potatoes, diced

1 bunch kale, leafy bits chopped up

1/4 c. nutritional yeast

1 c. water

a big handful of cilantro, chopped

Preheat oven to 400. Bake squash with a bit of oil for 30 minutes until mushy.

Heat oil in a big pot and put in ALL the spices. Grate your ginger and garlic into a big heap. Toss it in the spice oil mix  after a few minutes with the white parts of the scallions. Add tomatoes. Stir it all around until your kitchen gets a bit garlicky. Stir potatoes and chickpeas around until they’re coated, and cook for a minute or two. Add water, kale, nutritional yeast and put lid on. Simmer for a good 20 minutes until the potatoes are almost cooked. Add coconut milk and scoop out squash flesh and mix it around. Cook for another little bit, add lime and zest.  Garnish with cilantro and green parts of the scallion. Serve over quinoa!

fakin it

May 27, 2012
by eatafood
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meals / snacks / tasty trash

this is less of a recipe and more of a product review i suppose.

so fake seafood: pretty terrible. like really really godawful. but i’d heard people talk about these “fish” fillets and that they weren’t disgusting so we decided to try them.

I think they’re called Sophie’s, i got them at karmavore.

To go with it we made chips, tartar sauce and served it with lemon wedges, slaw and a bottle of blood alley bitter.

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VERDICT: pretty tasty, definitely the best fake seafood i’ve had to date. also though, not very fishy, it was like fake chicken with a slightly seaweedy taste. it’s ok, if you’ve got a hankering for fish and chips it will do the trick.

TARTAR SAUCE

1/2 c. vegenaise (gross i know, but so is tartar sauce so WHATEVER)

2 tsp capers, chopped up

1/2 dill pickle, diced very small

1 tsp dijon mustard

1 squeeze lemon juice and a tiny bit of zest

black pepper

a bit of fresh dill, chopped fine

Mix it up!

CHIPS

10 red potatoes cut in wedges

oil

salt and pepper

Toss potatoes in oil and season, bake at 375 for 30-40 minutes, flipping halfway. They should get a really nice crispy outside.

I tossed them with a bit of nutritional yeast after they were done baking.

stuffed mushrooms with quinoa, parsley and sausage

May 20, 2012
by eatafood
comment 1
appetizer / meals / mushrooms / snacks

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this is my first time ever making stuffed mushrooms, so there is probably room for improvement.

that being said, these were still tasty. next time i would maybe scoop out a bit of the mushroom after i got the stem out to make more room for filling. finely chopped nuts or something cheese like would be a good addition also.

Apologies to my friend Bradley who I told I would post some things without mushrooms. I CAN’T STOP!

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MUSHROOMS

20ish  small crimini mushrooms, wiped and stems pulled out

2 vegan sausages (i used Field Roast Italian because they’re really good and i didn’t have time to make my own.), diced small

1 onion, diced small

1/3 c. cooked quinoa

4 cloves garlic, pressed

2 big pinches chili flakes

1 pinch salt

lots of black pepper

a large handful of italian parsley, chopped fine

1/8 c. nutritional yeast

Sautee onion until quite soft and caramelized. Add half of the mushrooms stems, chopped small and cook until they release their liquid. Add sausage, cook briefly just so they start to brown. Add parsley, spices and garlic. Stir in quinoa and nutritional yeast. Set aside.

Heat oven to 400. Carefully spoon filling into the mushroom caps, mounding them and pressing down gently. Arrange on a baking sheet and cook for 30 minutes, turning once halfway through.

orzo salad with butternut squash, almond, arugula, cherry tomato and basil

May 15, 2012
by eatafood
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greens / meals / noodles + pasta / nuts / salad / salads / squash / tomato

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SALAD

a small bag of orzo

a butternut squash, peeled, seeds scooped out and diced small

two handfuls of cherry tomatoes, cut in half

2 big packed cups of arugula, chopped up

10 big basil leaves, chopped up

2 scallions, sliced thin

1/2 a zucchini, quartered and sliced thin

2/3 cup almonds, chopped and toasted

DRESSING

3 cloves garlic, grated

1 lemon, zested and juiced

1/2 c. olive oil

lots and lots of black pepper

a big pinch of salt

a big pinch of chili flakes

1 tsp agave

1/3 c. vegenaise (my first foray, it’s pretty decent)

Toss squash with a couple tbsp olive oil and roast on a baking sheet at 350 for 40 minutes until browned.

Meanwhile, cook the orzo, use a bigger pot than you think you need, it swells up a lot. Strain it and rinse in cold water, set aside and let it drain.

Whisk all the dressing ingredients together and set aside.

In a big bowl, put all the chopped greens, tomato, almonds, basil and zucchini. When the squash is done, mix all the remaining ingredients together. Toss with dressing, season with more salt and pepper as needed. Eat at room temperature or cold.

soon!

May 15, 2012
by eatafood
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news

i haven’t put up any recipes for a bit because i’ve been struck with garden madness. by the time i’m finished working on the yard i’m too lazy to eat anything other than cereal. BUT 2 things

1) the garden will grow food for me to cook

2) i am pretty much done and about to finally make a nice meal that i will post later

THE YARD.

it doesn’t look like much now but soon it will be full of tomatoes, summer squash, kale, beets, carrots, snow peas, butternut squash, bail, parsley, rosemary and 2 kinds of hot peppers.