lunches this week – fall vegetable curry

Courtesy of Cooking Light

Ingredients:

• 1 1/2 tsp olive oil
• 1 cup sweet potato,  peeled and diced
• 1 cup small cauliflower florets
• 1/4 cup thinly sliced yellow onion
• 2 tsp  curry powder
• 1/2 cup organic vegetable broth
• 1/4 tsp salt
• 15 oz  can chickpeas,  rinsed and drained
• 14.5 oz  can no salt added diced tomatoes,  with juice

Instructions:

1. Heat olive oil in large non-stick sleet over medium-high heat.
2. Add sweet potato to pan,  sauté for 3 minutes.
3. Decrease heat to medium,  add cauliflower,  onion, and curry powder; cook 1 minute, stirring constantly.
4. Add broth,  salt,  chickpeas, and tomatoes, bring to a boil.
5. Cover,  reduce heat, and simmer for 10 minutes or until vegetables are tender.

* Sprinkle with chopped cilantro

** Serve with yogurt

lunches this week – Ratatouille Twist

Hello sunny Sunday people,

It’s been a great weekend. A little housekeeping,  a little yard work,  and a little relaxation! A perfect combination.

Talk about a perfect combination,  this ratatouille – the perfect combination of spices with the perfect combination of vegetables,  bring this french stew a flair of the Indian combining to make a huge bowl of YUM!!!

courtesy of wwww.apronstringsblog.com

Look at that pot of frenchy Indian goodness! *queue the watering mouth*

Ingredients:

• 1/2 cup extra virgin olive oil,  plus a few tablespoons,  divided
• 1 large onion,  diced
• 1 large shallot (or two medium), diced
• 7-8 cloves garlic,  minced
• Salt & pepper
• 2 large red peppers, deseeded, and sliced
• 4 lbs fresh tomatoes,  cored and quartered
• 2 tsp  cumin
• 1 1/2 tsp cardamom
• 2 1/2 lbs zucchini, diced into 1″ cubes
• 1 large eggplant,  diced into 1″ cubes
• 2 tsp  garam masala
• 1 tsp coriander

Instructions:

1. Preheat oven to 450°. Toss zucchini with salt,  pepper,  and a tablespoon of olive oil. Spread out in one layer on a baking sheet (you’ll have to do this in batches). Bake each for about 10 minutes, until cooked through and getting golden brown on the bottom.  Put the finished batches aside in a bowl as you go.
2. Toss the eggplant with a tsp of cumin,  1/2 tsp of cardamom, a smidge more salt and pepper.  Repeat the same process as you did with the zucchini. Add the roasted eggplant to the bowl of zucchini.
3. As you roast the zucchini and eggplant, heat 1/2 cup of olive oil over medium-high heat in a large stock pot. Add onion and shallot and cook until softened and translucent,  stirring occasionally.  Add garlic and cook 5 more minutes. Season with salt and pepper.
4. Puree the red peppers and add to the pot. Season again with a little salt and pepper.  Continue cooking, stirring frequently, until it becomes thick like jam.  About 10 to 15 minutes.
5. Puree the tomatoes and add them to the pot. Bring to a boil,  and then reduce to a simmer. Cook for another 15 to 20 minutes, stirring frequently. The mixture will start to resemble a sauce consistency. Add a tsp of cumin and a tsp of cardamom.
6. To finish,  once the mixture has attained sauce status,  sir in the garam masala and coriander. Carefully add the zucchini and eggplant.  Cook for 10 more minutes.
7. Enjoy!

lunches this week – smokey black bean soup

I love soup.  I love a soup that is filling. That’s why this black bean soup is so wonderful. And so simple to make.  Perfect for the cool Fall weather that is descending upon us,  far too quickly.  This soup is like a warm sweater on a cold day. 

Ingredients:

• 4-15 oz cans black beans, drained and rinsed
• 3 cups of vegetable broth
• 2 Chipotle peppers in Adobo sauce
• 1 large onion,  chopped
• 1 Tbsp cumin
• 1 tsp paprika
• 1/2 Tbsp olive oil

Instructions:

1. Over medium-high heat,  saute onion and cumin until translucent,  8 to 10 minutes.
2. In a large pot,  bring vegetable broth and black beans to a boil. Lower heat, simmer for 10 minutes.
3. Once beans are finished simmering, carefully ladle half the liquid and half the beans into a blender.  Add onions, chipotle peppers and paprika to blender. Pulse until pureed.
4. Add puree back to pot and mix. Season with salt and pepper.
5. Garnish with sliced avocado,  Greek yogurt, shredded cheese, etc.

lunches this week – chickpea sunflower seed salad

Hello happy Sunday people,

It’s going to be rather warm this week, a total 180° turn from last week.  So, I decided to make something a little light and cool  – chickpea sunflower seed salad.

I have to admit, there is a garlic herb sauce that goes with this salad,  but I’ve never made it.  Frankly,  I just love the salad so much I don’t think there is anything that could make it any better. But if you want to try it, hop on over to The Minimalist Baker for the full recipe.

I’m  planning on making a sandwich on sweet Multigrain bread,  topped with a tomato and zesty alfafa sprouts one day this week. Then take crackers one day,  and use it as a dip.  But,  more than likely I’ll just eat it plain, with a fork. Nummy, yummy!

Ingredients:

• 15 oz can chickpeas,  rinsed and drained
• 1/4 cup roasted unsalted sunflower seeds
• 3 Tbsp mayonnaise (Veganaise, to make this vegan)
• 1/2 tsp dijon or spicy mustard
• 1 Tbsp agave or honey (sub maple syrup for vegan)
• 1/4 cup chopped red onion
• 1 Tbsp dried dill

Instructions:

1. Put chickpeas in a mixing bowl and lightly mash with a fork.
2. Add sunflower seeds,  mayo,  mustard,  agave, red onion, and dill. Thoroughly mix with a spoon.
3. Enjoy!   

The best vegetarian chili, Ever! – Lunches this week

Hello happy people!

So,  this coming week is going to start feeling like fall.  I know,  I know,  it’s only the beginning of August, but the highs are going to be in the 70s and the lows at night are going to be in the 50’s! With that being said,  I’m sharing my very favorite vegetarin chili recipe. Have a great week! 

adapted from pickyeaterblog.com

Ingredients:

• 15 oz can kidney beans,  drained and rinsed
• 15 oz can black beans,  drained and rinsed
• 15 oz can pinto beans,  drained and rinsed
• 1 red bell pepper,  diced
• 1 green pepper,  diced
• 1 red onion,  diced
• 28 oz can crushed tomatoes
• 1 cup vegetable broth
• 5 garlic cloves,  minced
• 1 heaping Tbsp  chili powder
• 1 tsp  cumin
• 1 tsp  coriander
• 1 tsp cocoa powder
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• Couple splashes soy sauce
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 1/2 tsp regular paprika
• 1 bag baby spinach

Instructions

1.  Over medium-high heat,  lightly saute peppers,  onion,  and garlic.
2. Once the veggies are soft and fragrant, add all the other ingredients.
3. Bring to a boil. Reduce heat and let simmer for 30 minutes or longer, as needed.

Lunches this Week – Baked Summer Squash

Hello happy people!

I hope this Sunday finds you well. The last couple of weeks I’ve been on kind of a chickpea kick. Well, this week I’m mixing it up a little bit,  walking on the wild side, throwing caution to the wind!

Indeed, no chickpeas! It helped that I got a huge zucchini from a woman at work!  But here’s a wonderful baked summer squash.

courtesy of the kitchn

Ingredients:

• 2 pounds summer squash (zucchini,  pattypan, yellow crookneck)
• 1/4 cup olive oil
• 1/2 cup grated parmesan cheese
• 1/3 cup bread crumbs
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions:

1. Preheat oven to 350°.
2. Remove the stem ends and slice the squash cross-post in 1/4″ thick rounds.  Toss with olive oil.
3. Arrange the squash in a 9 x 13 baking dish.
4. In a small bowl, combine the bread crumbs,  parmesan, salt, and pepper.
5. Sprinkle the bread crumb mixture over the squash.
6. Cover the baking dish with foil and bake in the oven for 30 minutes.  Remove foil and bake another 5 minutes until the top is bubbly and crispy.

Cucumbers, artichoke hearts, and olives, oh my! – lunches this week

One word, YUM!

My mouth was watering the entire time I was making this salad.  C’mon on lunch time!

adapted from Naturally Ella

Mediterranean Chickpea Salad

Ingredients:

• 15 oz can chickpeas
• 1 cup cherry tomatoes,  quartered
• 1 cucumber,  diced
• 1 cup artichoke hearts,  diced
• 1/2 cup sliced kalamata olives
• 1/2 cup freshly minced parsley
• 1/2 cup sliced almonds
• 2 Tbsp olive oil
• Juice from one lemon
• 1/4 parmesan cheese,  shredded

Instructions:

1. Chickpeas in a large bowl.
2. Add all ingredients through almonds.  Gently mix.
3. Drizzle olive oil and lemon juice over salad.
4. Serve with cooked quinoa or pita.

lunches this week – Jamaican chickpea stew

Hello friendly faces

I hope your Sunday finds you well. I hope you like my lunches this week.  It’s Oh My Veggies, Jamaican Chickpea Stew. This dish is real easy and packed full of flavor. Perfect for a quick dinner or an easy healthy lunch!

courtesy of Oh My Veggies

Ingredients:

• 1  Tbsp olive oil
• 1 medium onion
• 4 cloves garlic,  minced
• 1 1/2 tsp curry powder
• 1 tsp  dried thyme
• 1/2 tsp ground allspice
• 1/2 tsp crushed red pepper flakes
• 1/4 cup red wine (I substituted vegetable broth)
• 15 oz can black beans, drained and rinsed
• 15 oz can chickpeas,  drained and rinsed
• 14.5 oz can diced tomatoes

Instructions:

1.  Heat olive oil in large skillet over medium high heat.  Add onion and garlic and saute until onion is translucent. About 5 minutes.
2. Add the curry powder,  thyme,  allspice, and red pepper flakes.  Cook until fragrant,  about 30 seconds.
3. Stir in red wine (vegetable broth), black beans, chickpeas, and Tomatoes.  Bring to a full boil, and then reduce heat to medium low.  Simmer for 15 to 20 minutes.
4. Serve over brown rice.

Easy Chicken Salad with Grapes

Hello happy people!

At work today, yes I have a real job as a technical writer, I had back to back meetings that started at 9 and finished up at 3:30, with an hour for lunch and an hour to answer emails and put out fires. Just a typical Wednesday, they happen every week never fail. Obviously,  it’s my busy day.

The last thing I want to do is make a complicated dinner or any dinner at all.  I just want to get home,  slip into my M & M sleeping pants,  and veg out watching TV.

This chicken salad is so simple and delicious. You can make it in the morning,  and let it chill in the refrigerator until dinner.  Yum!

Adapted from Barbara Bakes

Ingredients:

• 1/2 cup light mayonnaise
• 1/2 cup light sour cream
• 1 Tbsp lemon juice
• 1 tsp sea salt
• 1/2 tsp pepper
• 2 pounds boneless,  skinless chicken breasts,  cooked and diced small
• 1 cup celery, diced
• 1 cup red grapes, quartered
• Potato buns

Instructions:

1. In a large bowl,  mix together mayonnaise,  sour cream, lemon juice, green onions, celery, and grapes. Mix well.
2. Add diced chicken,  gently toss.
3. Cover and chill at least 1 hour.
4. Serve on potato buns. Add extras like spinach, cheese, and or tomato, if desired.

low carb vegetarian lasagna – my lunches this week

Hello happy people!

Hope your Sunday finds you well. Just a quick hi and wishes for a productive and speedy week!  I’ve been sick all week, but I’m finally on the mend. Hope you enjoy the vegetarian lasagna as much as I do!

adapted from What Runs Lori – Paleasagna

Ingredients:

• 1 white onion,  diced
• 15 oz can diced tomatoes,  low sodium
• 1 green bell pepper,  chopped
• 6 oz can no salt added tomato paste
• 3 Tbsp Italian spice blend
• 1 tsp salt
• 1/2 tsp pepper
• 2 cloves of garlic,  minced
• 1 pound of zucchini, sliced
• 1/2 cup ricotta cheese
• 2 cups Greek yogurt, plain
• 1 head of broccoli,  roughly chopped
• 1 egg or egg substitute
• 1/2 cup mozzarella cheese

Instructions:

1. Preheat oven to 375° and lightly grease 13 x 9 casserole dish.
2. In a large skillet, heat 1 Tbsp of olive oil and add diced onions.  Sauté on medium-high until softened,  3-5 minutes.
3. Add the canned tomato,  tomato paste, spices,  salt, pepper, and minced garlic. Cook for 10 minutes and then set aside.
4. In a medium bowl, combine ricotta cheese,  Greek yogurt, broccoli, and egg. Mix thoroughly.
5. In casserole dish,  arrange one layer of zucchini slices on bottom.  Spread 1/2 the tomato mixture on top of the zucchini.  Top with 1/2 the Greek yogurt broccoli.  Repeat.
6. Top the lasagna with 1/2 cup mozzarella cheese.
7. Bake for 30 minutes.
8. Allow to cool for 10 minutes.