Sunday, October 8, 2017

Baba Ganoush

Ingredients
• 1 medium eggplant
• 1 large clove garlic, grated or finely minced
• 3 Tbsp lemon juice
• 2 Tbsp tahini
• 1/2 tsp. salt

Instructions
• Preheat oven to high broil and position a rack at the top of the oven.
• Peel eggplant and slice eggplant into 1/4-inch to 1/2-inch rounds, sprinkle with salt, and place in a strainer in the sink. This will help remove any bitterness from the eggplant. After 10 minutes, rinse slightly and then pat dry between two towels.
• Place in a single layer on a baking sheet. Roast the eggplant for 5-10 minutes on each side until it is golden brown. 
• Place all ingredients in a food processor and process until creamy. 

• Serve with crackers, pita bread, pita chips, or veggies. Will keep covered in the fridge for several days but is best served the day it is made.

Saturday, October 7, 2017

THAI CURRY VEGETABLE SOUP

INGREDIENTS
• 2 Tbsp neutral-flavored cooking oil
• 2 cloves garlic, minced
• 1 Tbsp grated fresh ginger (or use ginger paste that comes in a tube)
• 2 Tbsp Thai red curry paste
• 1 small sweet potato, cut in 1-inch cubes (about 1 lb.), OR cubed butternut squash (I used about 4 cups)
• 1 bunch baby bok choy (chop white fibrous stems and leafy parts separately) OR chopped kale (discard tough stems)
• 4 cups vegetable broth (from a carton, or I used water and Better Than Bullion paste)
• 13 oz can coconut milk (for a lower fat version, use regular coconut milk from a carton)
• 1/2 Tbsp Braggs or soy sauce
• 1/2 Tbsp brown sugar 
• 1 package Ramen noodles broken up (discard seasoning packet)

GARNISHES (OPTIONAL)
• sliced red onion 
• lime juice
• fresh cilantro 
• Sriracha sauce

INSTRUCTIONS
• Sauté the oil, garlic, ginger, and curry paste over medium heat for 1-2 minutes.
• Add the diced sweet potato (or butternut squash), chopped bok choy stalks to the pot (save the leafy green ends for later), and vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5 minutes or until the sweet potatoes/squash are almost tender.
• Add the ramen noodles. If using kale instead of bok choy, add the kale at this point. Cook for 3 minutes.
• Remove from heat and add the coconut milk, Braggs, and brown sugar. If using bok choy, add the bok choy greens at this point and let them wilt in the hot soup.

• Add garnishes to individual bowls to taste.

Friday, April 14, 2017

Instant Pot Mexican Rice

Set Instant Pot to Saute, and toast the following for 8 minutes:
1/4 cup olive oil
2 cups brown rice

Meanwhile, blend the following:
1 cup fresh, frozen, or canned tomatoes
2 jalepeno peppers (I took out the seeds)
1 medium onion
4 cloves garlic
1-1/2 teaspoons salt
2 cups vegetable broth (or less--use only enough to total a scant 4 cups in the blender)

When rice is toasted, pour the contents of the blender into the Instant Pot, close the lid, close the vent, and cook on high pressure for 45 minutes. Let stand 10 minutes after it finishes before releasing the pressure.

If you want a non-Instant Pot version of this recipe, check out my friend's blog where I got the original idea from! http://www.veganblueberry.com/best-savory-vegan-mexican-rice/