WEEKLY RECIPE ROUND-UP PART… WHO KNOWS?
Welcome to another batch of home cooked meals, bundled up into one big post (aka I openly admit to procrastination in posting these when I made them). Alas, enjoy .
WASABI SHOYU RAMEN
Inspired by a semi-recent trip to Ippudo in NYC, I made a healthier version of their only vegetarian ramen – wasabi shoyu ramen. The broth is not overbearing in wasabi heat, but has just the right amount of kick to keep you going in for more. I used brown rice noodles instead of traditional ramen noodles, added lots of vegetables, scallions, ginger, and sesame seeds for a no-guilt “ramen” dish.
KALE SALAD W/ BAKED MUNG-A-LAFELS, APPLES, + RAISINS
My go-to detox beans – mung beans make great imitation falafels. I sautéed some onions and mixed them into the mung bean “batter” to add another layer of flavor, but these guys taste great with just their mung bean selves. This time around I’ve added mung-a-lafels to some nutrition-packed kale (found aplenty this time of the year), crispy apples, and raisins. The vinaigrette with a lemon juice base plays double duty by brightening up the dish and keeping the apples from browning. Fun, colorful, playful, forkfuls of vitamins/nutrients/minerals/etc. = add this to your dinner menu now.
LEEK MUSHROOM + SPINACH QUICHE
A gluten free, vegan, and vegetarian quiche held together by silken tofu. You don’t taste any tofu thanks to the fragrant leeks, earthy mushrooms, and leafy spinach. Quiche is often associated with breakfast or brunch, but I find it makes a perfectly fitting dinner as well. Minimal prep time, leave it alone while it cooks in the oven, all sorts of deliciousness and goodness packed in each bite.
THAI BASIL COCONUT RED LENTIL CURRY
I obsess over Thai basil – it’s crazy how the aromatics in this herb almost get amplified with heat. This curry came together with a few simple ingredients – onion, scallions, garlic, ginger, red bell pepper, bean sprouts, red lentils (which turn orange/yellow when cooked) – all dancing in a smooth coconut milk base. This is a nice, light curry that can easily be enjoyed on its own or with a side of brown rice.
DRESSED UP DOSAS
A lover of Indian food, I took the concept of dosas but gave it my own twist. The sauce is a purée of beets, chickpeas, and lots of spices. To combat the heat, I made a simple cucumber and tomato salad dressed with a little lemon juice and scallions. I used a mixture of chickpea flour and water to create the dosas and dinner turned into ‘dosa night.’ You know, kinda like taco night, but with dosas. We live on the edge .
CITRUS + AVOCADO ZEN SALAD
What makes a salad ‘zen?’ Nothing… really. It’s just a marketing ploy, but hey, got me! The zen mixture has some Asian salad greens mixed with traditional herb greens. Sitting atop the zen greens are some pretty winter grapefruit, oranges, avocado, and lightly toasted pine nuts. The vinaigrette is an emulsion of the citrus juices, balsamic, a little honey, a little mustard, salt + pepper. This is a great way to take advantage of those bulk citrus sales at your local store. Citrus pairs beautifully with avocado and will keep them bright green. #namaste
PASTA CON LE SARDE ALLA PALERMITANA
My guess is that many of you are not huge fans of sardines or anchovies. I’ll admit, growing up, I associated anchovies with anchovy pizza and that’s not the most attractive means of enjoying those omega 3 and calcium-packed guys. I highly encourage you to ease into cooking with anchovies or sardines because they’re divine. They don’t taste as fishy as they smell, they add a natural infusion of salt, and impart a melt-in-your-mouth texture.
This pasta is an inspiration from Palermo, Italy. Primary ingredients aside from the anchovies and sardines are fennel tops, golden raisins, onion, saffron, dried red chile, pine nuts, garlic, olive oil, salt + pepper. Super simple, right? And so delicious. A true Palermian party in your mouth.