Mushroom-Lima Bean Stew, Indian-Style

Ingredients:

1 cup  lima beans

1 8-oz package of crimini mushrooms (substitute with portabella for a meatier flavor, or button)

1 large onion, chopped into a small dice

1 cup tomato puree

1/2 cup chicken broth

2 tbsp minced fresh herbs (I used thyme and sage, but you can use any "spicy" herb you have on hand, like rosemary or oregano. Basil would be fine too, but add that at the end of the cooking)

1 tbsp garam masala

1/2 to 1 tsp red chilli powder

1/4 tsp turmeric

1 tbsp garlic paste

2 tsp olive oil

Heat the oil in a saucepan and add the onions and mushrooms.

Stir to coat with oil and saute until the onions start to take on a sheen, about 2 minutes.

Add the chicken broth and cook, stirring, until most of the wine has evaporated. Add the herbs, tomato puree, powdered spices, and cook for another two minutes.

Add the cooked lima beans with any water leftover from cooking them and stir well. If you didn't have enough cooking water, add some regular water.

Bring to a boil, lower to a simmer, and cook another 3-4 minutes. Add salt to taste. 

Spinach "Chicken" Curry

Spinach "Chicken" Curry  From Holy Cow! Vegan Recipes.

(Makes 8 servings)

Ingredients:

1 10-oz package of frozen spinach, thawed in the microwave with a tablespoon of water. Puree in a blender and set aside.

1 package chicken.

2 cups mushrooms 

1 onion, minced

1 tbsp ginger paste

1 tbsp garlic paste

1 cup tomato puree

1 tbsp coriander powder

1 tbsp garam masala

1 tsp red chilli powder 

1/2 tsp turmeric powder

1 tbsp olive oil

1/3 cup of almonds, soaked in hot water for two hours, then pureed in a blender to a smooth paste with 1 cup water. (You can use pistachios which make this dish even more wonderful-- I didn't have any on hand this time. Cashews are also a good substitute)

Salt to taste

1/2 cup chopped coriander leaves

Juice of 1 lemon

Heat oil in a skillet. Add the onions and saute until brown spots start to appear, about five minutes over medium heat.

Add the ginger and garlic paste and saute another minute.

Add the tomato puree and the powdered spices and saute until the tomato darkens and starts to express oil from the sides.

Add the mushrooms and saute until they start to soften, about 3-5 minutes.

Add the vegan chicken chunks and saute another three to four minutes.

Add the spinach puree and cook over medium-high heat, stirring often to prevent any sticking, until the spinach darkens and all the water has evaporated.

Add the almond paste and 1/2 to 1 cup water (depending on how thick you want your curry) and bring to a boil.

Add lemon juice and salt to taste and turn off the heat. Garnish with coriander leaves.






(Nutrition Facts Per Serving: Calories 128; Protein 10.5 grams;  Dietary Fiber 4.1 grams; Total Fat: 5.8 grams (Saturated Fat 0.5 grams, Polyunsaturated Fat 1 gram; Monounsaturated Fat 3 grams); Carbohydrates 11.1 grams)

Tarka Dhal

This recipe is from my friends blog. She is more then an amazing cook! She is in her element when it comes to  making delicious food.

She made this dish for me and I thought I was in heaven! 

It was so long ago when she made this dish for me and has since move far away and I no longer see her. It's sad. But it's happy that she posted this recipe on her food blog so I can make it when ever I want and think of her as I scarf down this plate of yum.

 Ingredients

1/2 cup(s) dry red lentils, rinsed 

1 cup(s) water 

2 medium scallion(s), chopped (or 1/2 yellow onion, chopped) 

1 tsp yellow mustard seed 

2 clove(s) garlic clove(s) 

1/4 tsp fenugreek seeds, (8 seeds) 

1 tsp ground ginger 

1 cup(s) canned tomato sauce 

1/2 tsp sea salt 

2 medium tomatoes 

1 tbsp fresh lemon juice 

4 tbsp cilantro, chopped (optional) 

1/2 tsp gram masala 

1/2 tsp chili powder

1 tsp olive oil 

Instructions

1. In a pan, cook the rinsed red lentils with the water by bringing to a boil and then simmering with the lid on until the water is absorbed, about 30 minutes. The lentils will get very foamy, so use a large pan. You may need to vent the lid a little. 

2. In a non-stick pan saute the onions in the olive oil for 2-3 minutes. Add the mustard seeds and cover and cook until they start to pop. Add the cloves of garlic, crushed, the fenugreek seeds and ginger powder. 

3. Stir and add 1 can of tomato sauce. Add the salt and stir in the cooked lentils. Stir in the fresh tomatoes, diced, lemon juice and the fresh cilantro, if desired. Simmer for about 5 minutes. 

4. Place in a serving dish. Add the garam masala and chili powder. 

Serve with warm chapati bread or over rice.