Photo
Pumpkin Curry Its pumpkin season! AKA my favorite season. I have been making pumpkin baked goods and oatmeal for a few weeks now but tonight was the first time I made a pumpkin meal. It turned out quite delicious if I do say! Filling, balanced, and nutritious! Peeling and dicing the pumpkin was a lot of work but it was definitely worth it in the end. I decided to reward myself after a week of midterms and break proposals with a full day of grocery shopping and cooking! I paired this curry with some tandoori spiced salmon and a mango lassi! It was so delicious!  Ingredients 1 small pumpkin, peeled and diced into 1/2 inch cubes 1 can of chickpeas 1 cup brown basmati rice 1 can coconut milk 3 T curry powder 1 tsp garam masala 1/2 tsp tumeric 1 tsp paprika 1 tsp cumin 2 T coconut oil (or canola or whatever) 1 small onion, diced Cook the rice according to directions, either in a rice cooker or stovetop. Heat oil and spices until fragrant. Add diced onion and saute until translucent. Add pumpkin and chickpeas and stir until it is coated with curry mixture. Add coconut milk and cook until pumpkin is tender. Stir in the rice and serve warm.

Pumpkin Curry


Its pumpkin season! AKA my favorite season. I have been making pumpkin baked goods and oatmeal for a few weeks now but tonight was the first time I made a pumpkin meal. It turned out quite delicious if I do say! Filling, balanced, and nutritious! Peeling and dicing the pumpkin was a lot of work but it was definitely worth it in the end. I decided to reward myself after a week of midterms and break proposals with a full day of grocery shopping and cooking! I paired this curry with some tandoori spiced salmon and a mango lassi! It was so delicious! 

Ingredients


  • 1 small pumpkin, peeled and diced into 1/2 inch cubes
  • 1 can of chickpeas
  • 1 cup brown basmati rice
  • 1 can coconut milk
  • 3 T curry powder
  • 1 tsp garam masala
  • 1/2 tsp tumeric
  • 1 tsp paprika
  • 1 tsp cumin
  • 2 T coconut oil (or canola or whatever)
  • 1 small onion, diced

Cook the rice according to directions, either in a rice cooker or stovetop. Heat oil and spices until fragrant. Add diced onion and saute until translucent. Add pumpkin and chickpeas and stir until it is coated with curry mixture. Add coconut milk and cook until pumpkin is tender. Stir in the rice and serve warm.

Tags: vegan pumpkin curry indian food yummy delicious vegetarian food
September 29, 2012
11 notes
Photoset

Spinach Artichoke Dino Pasta


So I finally used the organic dinosaur pasta that my boyfriend got me in Germany! But instead of putting and equally childish sauce on top of it, I made this classy spinach artichoke pesto sauce! I feel that this pasta embodies the classic Britney Spears hit, “I’m Not a Girl, Not Yet a Women”. I propose that all fancy sauces be served on dinosaur or spongebob pasta because they just always put a smile on your face! Also this sauce was super easy! Although I usually like to use fresh ingredients, its always good to have some frozen veggies and canned tomatoes on hand when you don’t have time to go grocery shopping.

Ingredients


  • 1 jar of Pesto Sauce
  • 1 bag of frozen artichoke hearts
  • 1 bag of frozen spinach, thawed and drained
  • 1 can fire roasted diced tomatoes
  • Parmesan Cheese (optional)
  • 1 box of pasta, cooked al dente

Combine the pesto, fire roasted tomatoes, artichoke hearts, and spinach in a large pan. Cook until warmed through and delicious looking. Serve over pasta and top with parmesan cheese! 

Tags: vegetarian food pasta quick dinner artichokes healthy yummy
September 24, 2012
3 notes
Text

Broccoli Potato Soup with Rosemary and Goat Cheese

I am quite sorry there are no pictures of this, it wasn’t the most visually appealing soup I have made. However, despite its baby food green color it is pretty delicious! I was a bit unsure about the broccoli and rosemary combination, as I haven’t seen a recipe with it before, but I think the flavors played well off of each other. The motive behind this soup creation was: my new immersion blender came in the mail and I REALLY wanted to test it out so I threw random ingredients together!

Ingredients

  • 1 bag organic broccoli florets
  • 3 russet potatoes, peeled and diced
  • 1 onion, diced
  • 1 carrot, diced
  • 4-6 cups broth depending on how thick you want the soup
  • Rosemary and other seasonings to taste
  • 1 small log goat cheese

Method

In a large pot, saute onions and carrots in a little bit of oil until the onions are translucent. Add broth and potatoes, bring to a boil. Let cook until the potatoes are tender. Add broccoli florets and seasoning, let cook another 5 minutes or so. Remove from heat, add cheese and blend with an immersion blender (or a regular one!) until smooth and creamy. Add more seasoning to taste.

Tags: soup cooking recipes vegetarian nom yummy fall food
September 13, 2012
3 notes
Photo
The first week of classes are over! And to celebrate I made this veggie-tastic sandwich :D Note the almost inch thick slice of delicious late summer tomato. This sandwich contains: whole wheat sourdough bread, avocado, spinach, tomato, cucumber, and organic light cream cheese! Twas delicious and nutritious. 

The first week of classes are over! And to celebrate I made this veggie-tastic sandwich :D Note the almost inch thick slice of delicious late summer tomato. This sandwich contains: whole wheat sourdough bread, avocado, spinach, tomato, cucumber, and organic light cream cheese! Twas delicious and nutritious. 

Tags: vegetarian sandwich lunch nom nom nom
August 24, 2012
1 note
Photoset

Chocolate Almond Banana Vegan Ice Cream

This stuff is good. Like really good. Now don’t get me wrong, I love ice cream but I lack an ice cream maker in my life (hopefully I can fix that soon) and this is the perfect way to get your ice cream fix with a few simple ingredients! Did I mention its healthy too? I realize there are some ethical problems with bananas and the treatment of banana farm workers in South America, so it isn’t completely guilt free but its still nice to bypass dairy sometimes! (I can do without milk and butter but I don’t think I can ever cut cheese and ice cream from my diet, its too good.) Anyways, enough of all this food justice talk, let me tell you how you can make this deliciousness in your own kitchen.

Ingredients

  • 3 bananas (cut into chunks and frozen)
  • 1 heaping tablespoon almond butter
  • 2 heaping teaspoons of cocoa powder
  • 1 teaspoon vanilla extract
  • a drizzle of agave nectar (to taste)

Cut up your bananas into chunks and freeze them. Once frozen, add all ingredients to a food processor and blend until its the consistency of soft serve. You can add a little almond or soy milk to make the process go faster if you would like. If you want a firmer ice cream pop it in the freezer for a few hours (I did this) and voila! You have just made ice cream! This recipe makes about 3 servings at 170 calories each. I can’t wait to play around with this recipe more! try adding fruits, jams, coconut, chocolate chips, caramel! Endless possibilities! 

Tags: ice cream vegan vegetarian dessert food yummy summer nom
June 01, 2012
4 notes
Photo
Spicy Chinese Eggplant and Tofu Nothing fuels a physics midterm like some chinese food! Warm, spicy, and comforting…the perfect food for learning about interference and diffraction! And although I cannot say the same for my actual midterm, I can tell you this turned out amazing. I just kind of created this recipe with what i had on hand so I apologize for its lack of authenticity but it stills tastes delicious! This is a delicious and quick dish that would be great with a side of white rice (I was waaaayy to impatient to wait for the rice cooker) Also, measurements are just estimates! Just add more of what you want as you go to adjust for the spicyness/sweetness you like!  1/2 package of tofu, extra firm 1 chinese eggplant cut into 1.5 inch chunks handful of brown mushrooms, sliced 3 green onions, cut into 1 inch pieces 2 tablespoons of vegetable oil 1-2 tablespoons Soy Sauce Dried Chile Pepper flakes (to taste) 2 teaspoons sesame oil 1 teaspoon rice vinegar 1 teaspoon Worcestershire sauce (careful to look at the ingredients if you are vegetarian! it can contain anchovies) 1 tablespoon of honey Cut tofu into one inch cubes and fry in the oil on medium heat until slightly crispy and golden brown. Add the eggplant and mushrooms. Add the spices and sauces and stir fry until eggplant is tender. Add the green onions and cook for another 30 seconds. Serve immediately.

Spicy Chinese Eggplant and Tofu


Nothing fuels a physics midterm like some chinese food! Warm, spicy, and comforting…the perfect food for learning about interference and diffraction! And although I cannot say the same for my actual midterm, I can tell you this turned out amazing. I just kind of created this recipe with what i had on hand so I apologize for its lack of authenticity but it stills tastes delicious! This is a delicious and quick dish that would be great with a side of white rice (I was waaaayy to impatient to wait for the rice cooker) Also, measurements are just estimates! Just add more of what you want as you go to adjust for the spicyness/sweetness you like! 

  • 1/2 package of tofu, extra firm
  • 1 chinese eggplant cut into 1.5 inch chunks
  • handful of brown mushrooms, sliced
  • 3 green onions, cut into 1 inch pieces
  • 2 tablespoons of vegetable oil
  • 1-2 tablespoons Soy Sauce
  • Dried Chile Pepper flakes (to taste)
  • 2 teaspoons sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon Worcestershire sauce (careful to look at the ingredients if you are vegetarian! it can contain anchovies)
  • 1 tablespoon of honey

Cut tofu into one inch cubes and fry in the oil on medium heat until slightly crispy and golden brown. Add the eggplant and mushrooms. Add the spices and sauces and stir fry until eggplant is tender. Add the green onions and cook for another 30 seconds. Serve immediately.

Tags: food asian food eggplant vegetarian vegan tasty nom recipes
April 04, 2012
11 notes

About

portrait

What I am eating. My thoughts on food. All that good stuff.