Category Archives: Recipes

COCONUT CURRY BLACK LENTIL AND POTATO STEW

Reposted from @ betterfoodguru Do you like lentils?

I do, they are little nutritional powerhouses, they cook quickly and their flavor is very mild which makes them versatile as heck.

Today’s turmeric Tuesday post uses small black lentils which cook in a snap and have such a great texture!

👉COCONUT CURRY BLACK LENTIL AND POTATO STEW with  rice, cilantro and mint

🤘Coconut Curry and Black Lentil and Potato Stew Recipe

Prep: 10 mins

Cook time: 30 mins

Yield: 5-7

How to:

1. Put 1/2 lb cleaned small black lentils in a big pot to boil with water about 3 inches above lentil level. Boil for about 20 mins while you prep and cook the other ingredients. You may add in 4 cubed small size potatoes I used russetts but any will do around the 15 min mark to boil as well

2. Sauté in a separate pan with 2tsp olive oil 4 cloves chopped garlic, 2 inches fresh ginger chopped, 1 onion chopped small and 1/4 inch fresh turmeric chopped until all are caramelized well about 5 mins. Add 3 peeled and chopped carrots and 3 baby red bell peppers chopped and salt lightly then cook 3-4 mins

3. Push carrot, onion mix to the side to toast the dry spices. Add 2tsp turmeric, 1T garam masala, 1tsp cumin, 1/2 tsp ground coriander, 1 pinch crushed red pepper and black pepper and cook for 2 mins stirring constantly then add 3T tomato paste and 1 can unsweetened coconut milk and bring to a quick boil then turn off and put aside.

4. Check your lentils. If they are soft add the sauté mixture into the lentils and let simmer for 10 mins. Taste for salt

5. Serve with your fave sides or just a giant bowl and top with copious cilantro and fresh mint.

 

How to Make Mushroom Broth

Dashi, a flavorful, umami-packed broth, is a fundamental ingredient in many Japanese dishes. It’s usually made with a combination of kombu (dried kelp), dried bonito flakes and iriko (dried anchovies). Shiitake mushrooms can also be added to the mix, resulting in a stunningly clear, clean broth.

For this broth, we put our own TT spin on a dashi made only with dried shiitake mushrooms that have been soaked in cold water overnight. They’re then gently simmered with onions, leeks, garlic and herbs. What results is an umami-rich broth that is a tiny bit sweet with just the slightest touch of acidity coming from a strip of lemon.

INGREDIENTS

40 dried shiitake mushrooms

½ medium yellow onion, peeled and quartered

1 cup roughly chopped leeks (white and pale green parts)

1 head garlic, split crosswise

4 sprigs thyme

4 sprigs parsley

1 bay leaf

1-inch strip of lemon, peeled using a vegetable peeler

1 teaspoon black peppercorns

DIRECTIONS

1. In a large bowl, cover the shiitake mushrooms with 8 cups cold water. Place in the refrigerator for at least 4 hours or (preferably) overnight, making sure the mushrooms are completely submerged in the water.

2. Over a 4-quart saucepan, strain the shiitake mushrooms, reserving the liquid. Gently squeeze the mushrooms to drain any excess water. Remove the stems and reserve the mushrooms for another use.

3. Add the onions, leeks, garlic, thyme, parsley, bay leaf, lemon and peppercorns to the mushroom liquid and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the broth is reduced by half, 2 hours. Strain through a fine-mesh sieve into a large bowl. Cover and chill until ready to use.

Source – TastingTable 

Vegan Fluffy Pumpkin Pancakes

Fluffy Pumpkin Pancakes

What’s better than a hot stack of pumpkin pancakes on a cool fall morning? These guys are soft, fluffy & deliciously spiced. So easy, and so yummy!

Pumpkin Pancakes

Let’s make pumpkin pancakes!

I’ve been baking up a storm of pumpkin-ey things lately… mostly because when you open a can of pumpkin (or make your own pumpkin puree), there’s always some left over. I think that’s the true reason why people are so pumpkin-crazy in the fall. If you start with pumpkin pancakes, you might as well go ahead and make pumpkin cake… and then, well, maybe some pumpkin cookies. After all, you have to use it up! (She says while eating said cookie.)

Anyway, I’ve had so many requests for pumpkin pancakes, and this recipe is our favorite! They’re super simple to mix together, and they’re soft, fluffy, and deliciously spiced. What more could you want in a cozy fall breakfast? These are best the day they’re made, but I enjoyed the frozen leftovers as well 🙂

Pumpkin Pancake Recipe Ingredients

My Pumpkin Pancake Recipe Ingredients

Because this recipe is vegan, it’s totally egg-free. Pumpkin is the perfect natural egg-replacer, giving these pancakes moisture and lift, so they’re nice and fluffy! Here’s what else makes this pumpkin pancake recipe one of my fall favorites:

  • A little flax helps them bind. You could use egg if you don’t have flax.
  • A touch of cane sugar sweetens them up.
  • Baking powder and baking soda make them thick and fluffy.
  • Cinnamon gives them that essential warm “pumpkin spice” flavor.
  • Coconut oil adds richness.
  • Almond milk adds moisture and loosens the batter. While I use almond milk because it’s the type of milk that I keep on hand, regular milk will work just fine here too.
  • And vanilla gives them a deep, complex flavor.

Combine the wet & dry ingredients separately, and fold them together – careful not to overmix! At this point, the batter is ready to cook, so you’re on your way to pumpkin pancake breakfast heaven.

How to make vegan pumpkin pancakes

Have Fun with This Pumpkin Pancake Recipe!

Want to mix up your pancake game? Play with the spices here by adding a dash of pumpkin pie spice, cardamom, ginger, nutmeg, or allspice – anything “pumpkin spice” goes, so feel free to get creative in the spice department. If you do mix up the spices, I recommend keeping the cinnamon and adding a smaller amount of the second spice. I’d start with no more than 1/4 teaspoon for cardamom and nutmeg especially.

You could also fold 1/2 cup chocolate chips, blueberries, or toasted pecans right into the batter for extra texture and pops of flavor.

What to Serve with Pumpkin Pancakes

I love these pancakes as they are, served simply with maple syrup. You could make them fancier by topping them with a dollop of nut butter or yogurt (Stonyfield’s double cream plain yogurt was insanely delicious here). Or if you’re vegan, coconut yogurt would be heavenly too. Sprinkle a few pecans on top and pour the coffee!

If you’re making these as part of a bigger brunch, a frittata would be a great savory accompaniment.

Vegan Pumpkin Pancakes

If you love these pumpkin pancakes…

You have to try these banana pancakes next!

Getting Greens… Essential Minerals and Vitamins

Like everyone else, I’m trying to eat healthier. But it’s not always easy, especially this time of year. And while I love to eat vegetables, sometimes they aren’t the most convenient food to toss in my purse for an on-the-go snack. Like many health-conscious people, I struggle with ensuring I get enough vital nutrients in my diet, especially those found in greens like kale, chard, and collard greens. Or those in cruciferous veggies like broccoli, cauliflower, brussels sprouts, and cabbage. And trying to toss everything in a smoothie can make for one expensive (and potentially nasty tasting!) drink.

But I love the idea of powdered greens for a quick on the go nutritional boost. They are a tremendous addition to any nutrition regime, especially a vegan one. However, blending some dirt-like tasting green concoction with water often makes me gag. Minerals help the body function at optimal levels, and at the very least, add a mineral water a day to your regime.

Like vitamins, minerals are an essential component to help your body run smoothly. Without essential minerals such as calcium, chloride, magnesium, phosphorus, potassium, sodium, and sulfur, your body can not function properly and perform all of its cellular work such as exchanging oxygen and fuel from the blood stream to your cells. You may feel tired, hungry, a little “off” and not understand why. Minerals are found in the foods we eat, but also in the ground — dirt is one way that minerals get sucked up into the root systems of the plants and earth growers like carrots, turnips, onions and more. A balanced diet is critical to maintain optimal mineral health in our bodies. They perform a multitude of functions including regulate hormones, maintain a healthy nervous system and help your cells operate throughout the day.
Macro and micro minerals are both found in nutrient-dense foods such as leafy greens, vegetables, roots, legumes, and even whole grain. Higher doses of macro minerals (think sodium, potassium, calcium, magnesium, etc.) are needed than micro minerals such as selenium, iron, zinc, fluoride, iodine.
We found a helpful chart to help you identify what’s what.
 
Because of today’s grab-and-go culture of eating, many people are not getting a proper amount of these essential minerals, especially magnesium, iron and iodine.
You may want to consult with a nutritionist to help you asses which minerals you are lacking most and ensure your green supplement provides those. Also, trust your source. Here are three brands I’ve used in the past and vetted well.

This easy-to-make creamy drink masks that, well, green taste of a veggie-based mineral powder. ( A few of my favorite brands are HealthforceSunfood, and Dr. Schulze’s)

It’s easy to bring on your commute, or put in the fridge at work and sip throughout the day.These rich, sweet and creamy drinks almost make it feel like a drinkable dessert or even a light meal replacement for when you’ve had a big day of eating the day before or are trying to hold off for a celebratory evening dinner.

Try either of these two variations on the same drink for when you’re in the mood fo a chocolate drink or more inspired by a mint flavor! And pssst—don’t tell but you can even make these without the green powder for a protein-filled sip. 

Creamy Green Dream Mineral Drinks

 

Cashew Milk Base

¾ cup raw cashews soaked overnight
10 -12 oz. cold filtered water
2 tsp. Mineral Green powder 

 

Creamy Mint Dream – ADD:

1-2 drops peppermint essential oil
1 Tbsp. maple syrup OR 5-10 drops liquid stevia
Dash Himalayan Pink Sea Salt

 

Creamy Salted Caramel Chocolate Dream – ADD:

1 Tbsp. raw cacao powder
¼ tsp. Himalayan pink salt
5-10 drops English Toffee Stevia 

Store in a glass bottle and chill well before drinking. Keep in refrigerator for no more than three days.

Written By –

Read More of the Article Here: How to Eat Your Greens Without Having to Power Through the Spinach

Wasabi Crab Mac & Cheese with Meyhem Lauren – How To

Meyhem Lauren flexes his culinary talents by making wasabi crab mac and cheese in Munchies Test Kitchen. This recipe, inspired by a sushi craving, begins by whisking together wasabi paste, butter, flour, and milk in a pot. Meyhem then brings a large pot of water to boil and cooks the pasta shells. Next, he returns to the sauce base and whisks in Asiago and sharp white cheddar cheese. After draining the shells, Meyhem assembles the dish by layering the pasta and lump crab meat into a casserole dish and seasons it with Old Bay. Then, he evenly pours the cheese sauce over the pasta and crab and places the dish in the oven for 25 minutes. Meyhem adds another layer of cheese, both panko and regular bread crumbs, and returns the dish to the oven for a final 10 minutes. When finished, Meyhem admires his cheesy seafood creation, which he believes could end (or start) a war. Check out the recipe here: https://www.vice.com/en_us/article/xg… Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/… Hungry? Sign up here for the MUNCHIES Recipes newsletter. https://www.vice.com/en_us/page/sign-… Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchies Pinterest: https://www.pinterest.com/munchies Foursquare: https://foursquare.com/munchies More videos from the VICE network: https://www.fb.com/vicevideo

Jolllof Rice w. Yewande Komolafe

“We don’t say a dish is spicy — we say it has pepper.” Yewande Komolafe is a recipe writer who grew up in Lagos and found herself searching for the heat and flavor of Nigerian food in the U.S. She picked the 10 essential Nigerian recipes, and this jollof rice was No. 1. It’s smoky and has a spicy kick. Get the jollof rice recipe: http://nyti.ms/2IWv15R Yewande’s 10 Essential Nigerian Recipes: https://nyti.ms/2Jc3gFf Photo Credits: Photography by Johnny Miller Food styling by Rebecca Jurkevich Prop styling by Paige Hicks —————————————— SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).

Making Mushrooms Meaty

On my cooking show today I welcome my friend Chef Derek Sarno & what we create is simply INCREDIBLE 🌎 SUBSCRIBE –

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All the ingredients you will need – https://www.avantgardevegan.com/recip…

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Haitian Beef and Pumpkin Soup (Soup Joumou)

Haiti became free on January 1, 1804, and on that day it acquired a new name too. Previously called Saint-Domingue, the territory had been France’s most profitable colony, its plantation economy dependent on a brutal system of slave labor. Following an insurrection that grew to a full-fledged revolution, Haitian slaves and gens de couleur libres—free people of color—defeated the French military and declared for themselves a republic. The new name was also an old one: Haiti (in Haitian Creole, Ayiti) came from the indigenous Taino word for the region. It means “land of the mountains.”

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After freedom, it was time to celebrate. And to eat—at least, according to the legend surrounding the origins of soup joumou, a pumpkin soup that swiftly came to symbolize Haitian independence. The dish is the subject of a forthcoming documentary, “Liberty in a Soup,” by the filmmaker Dudley Alexis, who traveled to Haiti to dig into its history. “There’s no written account,” Alexis told me. “But the story behind it is, blacks and slaves were not allowed to drink the soup.” It was a delicacy—something reserved for French slave masters. When Haitians threw out the French, they vested this previously forbidden food with new meaning. “The soup became a symbol of Haitian independence and freedom,” Alexis said. (It may have been Marie-Claire Heureuse, the wife of the revolutionary leader Jean-Jacques Dessalines’s wife, who initiated the tradition.)

“Soup joumou is everything. For Haitians, it really is our freedom soup,” said Nadege Fleurimond, who runs a catering business in New York. The soup is a tradition in Haiti and across the diaspora. “If you speak to a Haitian in Paris or a Haitian in the Bahamas, the soup is going to come up if it’s January 1. Even if you don’t make it, you’re trying to find who made it so you can go eat it.”

The other day, in the kitchen of my apartment, Fleurimond was rinsing pieces of beef with vinegar and water, preparing to make soup joumou. She drained the beef and squeezed lime juice over it. The recipe is eclectic and variable—rich with beef and bone marrow, bitter with turnip, starchy with potato, thickened with noodles, spiced with cloves and Scotch bonnet pepper. (This is about a quarter of the ingredient list.) In my opinion it is the perfect marriage of pumpkin soup and beef stew, leaning slightly in the direction of the latter. Far from dominant, the pureed pumpkin gives the soup a slightly sweet, vegetal backbone.

Substitutions are possible, Fleurimond said. Do you lack access to joumou—the Haitian Creole word for calabaza squash? Use butternut instead. No Scotch bonnet? Habanero works. Fleurimond told me her flexible approach to cooking reflects the influence of her father, who brought Fleurimond from Haiti to Brooklyn when she was seven years old. “He always said that his measurement of a good cook was, you should be able to create no matter what is in your cupboard,” she said.

When Fleurimond graduated from college—Columbia University, political science, 2003—she expected she’d continue on to law school. And when she started catering full-time soon after, she kept law school on her mind, studying each year for the LSATs. “Coming from an immigrant household, you don’t think of catering and food as professions,” she said. “The expectation is, you’re going to be a doctor, or you’re going to be a lawyer. That’s what your parents expect from you.” By 2013, though, it became clear there was a reason Fleurimond had been putting off making the next steps toward the law—she’d rather be cooking. “I was like, ‘You know what, Nadege, you’re not going to law school,” she said. “‘Just give it up.'”

Nowadays Fleurimond is a caterer but also a kind of food impresario, hosting events like a brunch series that features talks from prominent Haitian-Americans. She founded Haiti Global Village to help rebuilding efforts in Haiti following Hurricane Matthew, and in 2014 published a cookbook/travelogue called Haiti Uncovered: A Regional Adventure Into the Art of Haitian Cuisine. “I do food, but I’ve always been big on the conversation that surrounds food,” Fleurimond said. “Writing my book was about that—to get the Haitian person to understand a little bit more deeply our heritage. But it was for the non-Haitian person to also pick up this book and be like, ‘Oh, I didn’t know this.'”

pHaitian epis is a confetticolored building block of flavor.p
Haitian epis is a confetti-colored building block of flavor.

Photo by Chelsea Kyle, Food Styling by Jennifer Ophir

In the kitchen, the first step was to make Haitian epis, a sort of all-purpose flavor base like sofrito or mirepoix. Into the food processor went onions, garlic, parsley, each color of bell pepper, oil, and a few leaves of basil. Blended, the mixture looked like confetti, and after she took it out of the processor Fleurimond coated the chunks of beef with it, setting the meat aside to marinate while she and I created a mountain of chopped vegetables on the countertop.

After stewing the beef and chunks of pumpkin together in broth, we removed the pumpkin, pureed it, and added it back in, and then the rest of the vegetables. (Soup joumou is almost universally described as a “pumpkin” soup, though calabaza is a squash; it’s a sticky subject.) You could smell what was on the stove from the foyer of the building. While the soup cooked, Fleurimond talked about what it means—that is, what freedom means for Haitians, freedom that is the result of the only successful large-scale slave rebellion, a first domino in the eventual cascading of the Atlantic slave trade. “It’s our ‘but,'” Fleurimond said. “It’s like, we may be poor, but we’re the first black republic. We may be suffering but we’re children of revolutionaries.”

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Haiti, Fleurimond said, has “been dealt a pretty bad hand.” Its status as a free black republic left it isolated in a region where slavery fueled economic progress, including in the United States. “When the rest of the world was enslaving black people, you have one black republic telling slaves all over the world, ‘You can be free too.’ They’re not going to look too kindly on that,” Fleurimond said. The U.S. didn’t recognize Haiti as a country until 1862, nearly 60 years after its revolution.

The country literally paid a price for its freedom: in 1825, French warships approached the Haitian coast and demanded compensation for Haiti’s gains, which were France’s loss—a ransom equal to ten times the young nation’s annual revenues. Faced with the threat of invasion, and the return of slavery, Haiti agreed to pay. Though it was a lesser amount than was originally demanded, the debt hobbled the brand-new country; at a certain point loan repayments took up 80 percent of Haiti’s annual budget. (These days, that France should itself repay this illegitimate bounty remains an open political demand.) Haiti continues to deal with the effects of that debt and various other economic disasters, compounded by natural disasters.

Fleurimond was thinking about putting together a Haiti Global Village event on January 1 but wasn’t sure she could plan it in time. In fact she wasn’t sure what she would be doing on New Year’s Day, though it seems likely that soup joumou will be involved. As we sat down in front of a couple fragrant bowls, I asked if the soup should be served with bread. Yes, she said: “That’s the thing we always joke about Haitian cuisine—people want to pile on as much starch as possible. It needs to hold you over, you know?”

Coquito 101

Coquito is a creamy rum and coconut punch from Puerto Rico. It’s frequently described as Puerto Rican eggnog, but this feels like a disservice both to coquito, which is unabashedly tropical with its coconut and rum, and to eggnog, which is fine and all if it’s your thing, but tends to conjure up images of curdled eggs and the woolly coating that stays on your teeth if you drink a too-sweet alcoholic beverage and then don’t practice proper dental hygiene until the next morning. (No? Just me?)

I first made coquito in December 2014, when visiting my parents, who lived in Puerto Rico at the time. After looking through a few recipes, I settled on one from Alejandra Ramos’s blog, Always Order Dessert. “With any traditional recipes there’s hot debate about what the real version is, about what’s right and what’s not,” says the New York-based food writer and recipe developer. “Some people think it should be made with egg, some people think absolutely not.” The recipe below, adapted from Ramos, is made without eggs, partly because the inclusion of raw eggs in a beverage doesn’t really appeal to me, but also, as Ramos explains, adding egg makes the drink more custard-like in texture. Without the egg, it’s still thick and creamy, but the nuances of the coconut really shine.

Another plus to this recipe: It requires merely opening several cans, blending their contents with a few spices, adding rum and chilling the whole mixture for several hours. No hacking through a fresh coconut to carefully craft your own fresh coconut milk. No tedious measuring or annoying leftover bits of ingredients — you’ll use one can each of coconut milk, cream of coconut, sweetened condensed milk and evaporated milk. And this coquito wholly embraces the big batch ease of punch while packing quite a bit of it in the form of three cups of rum.

If you like coconut and rum, then you will like this. But coquito is more than just a very strong and delicious drink. It’s also key to holiday traditions such as parrandas, or the Puerto Rican version of caroling, where people go house to house singing songs, eating pasteles (similar to tamales) and arroz con dulce (rice pudding), sipping coquito and picking up people along the way.

Coquito also brings memories of family.

“My grandmother, but especially my father, was the one who taught me how to make it,” says Bronx resident Virgen Bonafé, the mother of a friend. Bonafé’s recipe includes 12 egg yolks and a “tea” made by boiling cloves, star anise, cinnamon sticks and sometimes ginger to help with digestion. (It’s a rich drink!) She serves it well chilled, but not over ice, which can make it watery. “This is the thing,” she says, “It has to be really creamy. That’s why people don’t drink a cup, they drink little cups of it. It’s not a drink to have a lot.”

As for the alcohol, there are many, many ways to go. “Over here in New York they like to really put a lot of rum,” Bonafé says. (Same.) Bacardi or Don Q are common, but you might also see versions made with aged or spiced rum, cognac and tequila.

12ouncescanned evaporated milk

14ouncescanned, sweetened condensed milk

15ouncescanned cream of coconut, such as Coco Lopez brand (see headnote)

14ouncescanned, full-fat coconut milk

2cupswhite rum, such as Don Q or Bacardi

1cupgold rum, such as Don Q or Bacardi Gold

1tablespoonvanilla extract or vanilla paste

1teaspoonground cinnamon

Freshly grated nutmeg, for serving

3-inch cinnamon sticks, for garnish (optional)

Step 1

Working in batches, combine the evaporated milk, condensed milk, cream of coconut and coconut milk in a blender; puree until smooth, pouring the blended mixture into a large mixing bowl as you go. Blend the rums, vanilla extract or paste and the ground cinnamon with some of the coconut mixture, then whisk all of the liquids together in the bowl.

Step 2

Pour into a pitcher or glass bottles and jars with lids (with the aid of a funnel, if you have one). Seal and refrigerate for at least 2 hours, or until very cold.

Step 3

Before serving, stir or shake well to break up any solids. (If you find any remaining solids unpleasant, simply strain the coquito through a fine-mesh strainer.)

Step 4

Pour into small glasses; garnish each portion with a sprinkling of freshly grated nutmeg and a cinnamon stick, if desired.

Adapted from a recipe at AlwaysOrderDessert.com.

Tested by Kara Elder; email questions to voraciously@washpost.com.

Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.

For a printer-friendly and scalable version of this recipe, view it here.

The nutritional analysis is based on 36 servings.

NUTRITION

Calories: 170; Total Fat: 6 g; Saturated Fat: 5 g; Cholesterol: 5 mg; Sodium: 35 mg; Carbohydrates: 16 g; Dietary Fiber: 0 g; Sugars: 15 g; Protein: 2 g.

Source –  Washington Post