Chickpea ‘tuna’ salad

 From Rouxbe recipes

Make this the way you would a ‘real’ tuna salad. I added enough lemon and more onion to give it a kick.   I used the food processor for a double batch, and it created a flakier texture, more like tuna.  

(Week 4 Calvalry 5/30/24)

Step 1: Making the "Tuna" Salad 

• 3 cups cooked chickpeas (1-28oz can)
• 2 to 3 tbsp red onion, (or to taste) 
• 2 to 3 celery stalks (approx. 1/2 cup)
• 2 to 3 pickles (approx. 1/4 cup)
• 2 tbsp nori seaweed flakes*
• 1 tsp sea salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 cup vegan mayonnaise or Cashew Sour Cream

Method

For this recipe, you will need one 28-ounce can of chickpeas (also called garbanzo beans) or two smaller cans. Alternatively, you can cook your own, which is even better. If using canned, drain and place into a large bowl.

Using a pastry cutter, potato masher or a fork, mash the chickpeas to break them up.

Next, finely dice the onion, celery and pickle and add them to the chickpeas. Add the nori flakes, salt and pepper and mix to combine.

*NOTE: If you do not have nori flakes, you can grind up one or two sheets of nori (the kind used to make sushi) in a spice grinder. The mineral-rich nori adds a nice “from the sea” flavor and look to the mixture.

Lastly, add the vegan mayonnaise or Cashew Sour Cream. Mix to combine and taste for seasoning. Note: If mixture seems a bit dry, add a touch more vegan mayo or cashew sour cream.

Step 2: Serving the "Tuna" Salad 

• Bibb, butter or head lettuce
• tomatoes (optional)
• bread for sandwiches (optional)

Thai Red Curry Lemongrass Soup with Tofu

https://www.loveandlemons.com/red-curry-lemongrass-soup/

Tried this tonight for the first time.  Prepared farro separately and baked tofu in the toaster oven.  Turned out great (photo 5/19/24).  I did not use coconut milk, and I grated the ginger and left it in the soup, rather than scooping out slices of ginger as recommended.  And I decreased the Tablespoon of red curry paste to about 1/3-1/2 teaspoon.  It probably could have used a little more liquid but it tasted so good I didn’t want to change anything ;-)

 

This warming, versatile soup is inspired by some of my favorite Thai flavors - ginger & lemongrass. Mix in coconut milk for a creamier version, or add baked tofu to make it a meal.

Author: Jeanine Donofrio

Recipe type: Soup

Serves: 4-6

Ingredients

• 1 stalk lemongrass, outer part removed
• 5 cups vegetable broth*
• 1 2-inch piece of fresh ginger, cut into chunks (I grated it, and did not scoop it out)
• 2 tablespoons tamari, more to taste
• 2 tablespoons cane sugar
• Juice and zest of 2 limes (about ⅓ cup juice)
• 1 tablespoon coconut oil (used avocado oil)
• 1 medium onion, diced
• 4 cups shiitake mushrooms, de-stemmed and sliced** (see note)
• 1/3 - 1 teaspoon red curry paste, more to taste
• 1 medium tomato, diced
• 5 to 6 cups chopped baby bok choy (2 medium bunches)
• Sea salt
• Cooked jasmine rice, for serving
• Optional: 1 cup full-fat coconut milk, for a creamier soup
• Optional: baked tofu or cooked protein of your choice

Instructions

1. Using the back of a chef's knife, bash the lemongrass which will help release it's flavor. Slice it in half and chop it into 1-inch pieces.
2. In a large pot, combine the broth, lemongrass, ginger, tamari, sugar, lime juice, and lime zest, and simmer for about 15 minutes. Strain the broth over a medium bowl, discard the lemongrass and ginger pieces, and set the broth aside
3. Return the pot to the stove and heat the coconut oil over medium heat. Add the onion and cook until translucent and soft, about 5 minutes. Stir in the mushrooms and a small pinch of salt. Stir and cook until the mushrooms are soft, about 15 minutes. Stir in the curry paste until well incorporated, then stir in the tomatoes.
4. Add the reserved broth and simmer for 5 minutes, then add the and bok choy. Simmer until the bok choy is tender but still vibrant green, 5 to 7 minutes.
5. Taste and adjust seasonings, adding more tamari or lime juice if desired. If you would like more spice, add more red curry. If it's too tangy, salty and/or spicy, add the coconut milk. Serve with rice and baked tofu, if using.
6. 
   

 

Peanut Curry Lentil Soup

Another KindSoups delicious recipe.  I brought this one to a class I’m teaching on nutrition.  One of the women wasn’t sure she’d like lentils, but others encouraged her to try it.  I saw her a few minutes later and she said it was DELICIOUS, and said she took an extra serving to her apartment!  What a great nutritious boost! 

As always, I made some substitutions - just one can of coconut milk, mostly carrots instead of sweet potatoes because that’s what I had, and collard greens instead of kale.  All substituted so there was no food waste! 

INGREDIENTS:

•  
• 1/4 c olive oil

• • 3 med yellow onions, diced
  • 3 yellow peppers, diced
  • 1 head garlic, minced
  • 18 c vegetable broth
  • 3 3/4 lbs sweet potatoes, peeled and diced into ¾-inch cubes
  • 2 1/4 c brown lentils
  • 1/4 c Thai red curry paste
  • 3 15-oz can full-fat coconut milk
  • 6 c chopped fresh kale (I chopped pretty small) or spinach
  • 3/4 c creamy peanut butter
  • 6 limes, squeezed approx 3/4 c
  • sea salt and freshly-ground black pepper
  • 1 1/2 Tbls brown sugar to taste
  • chopped fresh cilantro and finely-chopped peanuts optional toppings

  Instructions

  • Heat oil in a large stockpot over medium-high heat. Add the onion and bell pepper and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
  • Add the vegetable broth, sweet potatoes, lentils, curry paste and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover, and cook for about 20 to 25 minutes or until both the lentils and sweet potatoes are tender.
  • Stir in the coconut milk, kale (or spinach), peanut butter and lime juice until completely combined. Taste and season the soup with salt (about 1 Tbsp to start) and pepper and a bit of brown sugar if, like me, you want to punch up the sweetness ever so slightly.
  • Serve warm, garnished with cilantro and chopped peanuts, if desired.

 

Pickled Red Cabbage

 From Love and Lemons Every Day Cookbook - this is meant to go on vegetarian portobello Reuben sandwiches

It was easy to make (especially since I just combined all the ingredients, without looking at the directions!), and can keep in the fridge for at least 2 weeks.

INGREDIENTS:

1.5 cups packed shredded red cabbage

1/2 cup thinly sliced red onion

1 garlic clove, smashed

1 tsp sea salt

3/4 cup apple cider vinegar

3/4 cup water

1/2 tsp caraway seeds

1 tsp cane sugar

DIRECTIONS (not followed):

1. Place the cabbage, onion, garlic and salt in a 16 oz lidded jar. 

2. In a small pot over medium heat, simmer the apple cider vinegar, water, caraway seeds, and sugar until the sugar is dissolved, about 1 minute.

3. Pour the brine over the cabbage mixture in the jar.  Cover, shake gently, then uncover and let cool to room temperature.  Chill for at least 1 hour.

Baked Halibut with Grapes and Olive Oil-Smashed Potatoes

This is from Dr. Annie Fenn’s The Brain Health Kitchen Cookbook - Preventing Alzheimer’s Through Food

Building on the resveratrol, the grapes ‘collapse into a syrupy sauce as they roast in the oven with apple cider vinegar’. The purple and red potatoes are especially rich in flavonoids. Small potatoes provide a better skin-to-flesh ratio.  I love roasted grapes as well as roasted radishes, and the syrup was excellent on both of them.

I made numerous adjustments to the recipe, as noted below.  It was delicious, but then my husband informed me that Halibut is a bottom feeder, so not so healthy from a fish point of view.  I’ll try this on cod or haddock.  Gotta check out the fishie info!

I used a microwave baked potato instead of boiling new potatoes. And used only 1/2 as much oil, and much more grapes than the recipe called for.  Also, I didn’t have thyme so I used a combo of fresh basil and mint. 

INGREDIENTS:

1.5 pounds small potatoes - new potatoes or fingerlings - boiled, or a sweet potato microwaved 

2-4 Tbsp EVOO

1.5 teaspoons, or less, kosher salt

4 ounces or more seedless red or black grapes, halved lengthwise, about 1.5 - 2 cups)

(I also added some sliced radishes to the grapes)

2 Tbsp apple cider vinegar

1/2 tsp anise seeds or crushed fennel seeds

4 x 4 oz halibut fillets

1/2 tsp freshly ground black pepper

1 Tbsp fresh thyme leaves (good with basil and mint instead)

4 thyme sprigs (optional)

DIRECTIONS:

1. Preheat oven to 400 and line a rimmed baking sheet with parchment

2. Put small potatoes in a steamer, bring to a boil, cover and reduce to a gentle simmer.  Cook until very tender, 18-24 minutes.  Drain water. While hot, small potatoes with a potato masher or wooden spoon.  Add 3 Tbsp of the oil and 1/2 tsp of the salt.  Mix until part-chunky.  Cover and keep warm on the stove.

3. Toss the grapes, vinegar, anise seeds, oil and 1/2 tsp of the salt on the prepared baking sheet.  Roast for 18-20 minutes (10 is enough) until the grapes are soft and release their juice.

4. Season the fish with the pepper and remaining 1/2 tsp salt.  Remove the pan with the grapes and turn down the heat to 350.  Nestle the halibut in the sauce, skin side down if there is skin, and sprinkle with the thyme leaves, or other herbs.  Bake for 15 - 20 minutes until the flesh is opaque throughout.

5.  Serve, dividing the smashed potatoes, halibut and grapes with sauce between four shallow bowls.  Garnish with the thyme sprigs and serve hot. 

Pasta alla Norma

From Ottolenghi Simple 

The eggplant is delicious and can be made ahead and refrigerated.  The tomato sauce is simple and excellent as well.  I use either non-dairy cheese or  sprinkle nutritional yeast.

Serves 4

INGREDIENTS:

3 eggplants (~2 lb)

1/2 cup olive oil

Salt and black pepper

5 garlic cloves, thinly sliced

1-2 mild dried chiles, seeded if you don’t want the heat

30 oz whole peeled plum tomatoes with their juice

5 large oregano sprigs (chopped instead of removed)

1 tsp sugar

10 oz spaghetti

1.5 oz mature pecorino romano or ricotta salada, shaved

1 cup basil leaves, torn

DIRECTIONS:

1. Preheat oven to 450 degrees.

2. Shave long alternating strips of peel, then cut 1/2” slices crosswise and place in a bowl with 5 Tbsp of oil, 3/4 tsp salt and generous grind of pepper.  Mix well, then spread out on two large parchment-lined baking sheets.  Roast for 30-35 minutes, until dark golden brown.  Set aside to cool.

3. Put 2 Tbsp oil into a sauté pan and place over medium-high heat.  Add the garlic and chiles and fry for 1-2 minutes, stirring constantly until the garlic is golden brown.  Add the tomatoes and their juice, oregano, sugar, 1/2 tsp salt and a grind of pepper.  Decrease the heat to medium-low and cook for 10 minutes, until the sauce is thick.  Remove the oregano sprigs (I just added the leaves to the dish) and stir in the eggplant.

4. Bring a large pot of salted water to a boil and add the spaghetti.  Cook until al dente, then strain, reserving some cooking water.  Add the spaghetti to the sauce and mix well, adding 2/3 of the pecorino and basil, and a few Tbsp of the cooking water if the sauce has become too thick. 

5. Divide the spaghetti among 4 shallow bowls, then top with the remaining pecorino, basil and 1 Tbsp of oil, and serve. 

Lemon Herbed Grilled Salmon with Quinoa Salad

Jerry received this recipe in an email, so we tried it - very good.  Both the salmon and the quinoa salad were very tasty and fairly quick to prepare!  from Lovely Food Blog https://lovelyfoodblog.com/lemon-herb-grilled-salmon-with-quinoa-salad/?utm_source=zo&utm_medium=email&utm_campaign=033024_lemon-herb-grilled-salmon-with-quinoa-salad&utm_term=2FE5BC49-AEE5-489F-8737-2C84863D951E&utm_content=ff

INGREDIENTS:

Salmon:

• 2 4oz salmon fillets
• 2 tbsp lemon juice freshly squeezed 
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp dried thyme

Quinoa Salad:

• 1 cup cooked quinoa
• 1/3 cup cherry tomatoes sliced
• 2 tbsp lemon juice freshly squeezed 
• 2 tbsp extra-virgin olive oil
• 1/4 cup red onion diced
• 2 tbsp fresh parsley minced
• 1/8 tbsp salt

INSTRUCTIONS

 

• Preheat your grill to medium heat.
• In a small bowl, combine the lemon juice, garlic powder, parsley, and thyme.
• Place salmon fillets on a greased grill and brush with the lemon herb mixture.
• Grill salmon for 6-8 minutes or until cooked through.
• Meanwhile, prepare the quinoa salad by combining the quinoa, cherry tomatoes, lemon juice, olive oil, red onion, parsley, and salt in a medium bowl.
• To serve, top the grilled salmon with the quinoa salad.

 

Lemony Cauliflower and Red Lentil Soup. Kindsoups

Creamy Red Lentil and Cauliflower Soup

As usual, we all added our own choice of spices.  The garam masala was good at defining the taste more.  Lemon definitely brightened it up.  And just a little extra salt brought out more of the spices.  Relatively easy soup.  Makes ~ 7 quarts.  Used an immersion blender.  For my taste, the coconut milk wasn’t necessary, just diluted the taste.  After blending, it was fairly creamy with just about 1 cup of coconut milk.

12/2024 - made again with cauliflower, mushrooms, Asian squash (looks like a fat cucumber).  Didn’t use coconut milk.  Increased the spices to compensate for the extra veggies.  Served over spaghetti squash that I happened to have, and with plain yogurt.  

Ingredients

• 1/3 cup neutral oil, such as avocado or canola
• 3 large yellow onions, chopped
• 9 cloves garlic, minced or finely grated
• 3 tablespoons grated fresh ginger
• (1+ Tbsp garam masala added)
• (Can add paprika as well)
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon ground turmeric
• 1/3 teaspoon cayenne pepper
• 1/3 cup tomato paste
• 4 1/2 cups dried red lentils, rinsed and picked through to remove any stones
• 21 cups low-sodium chicken or vegetable broth, plus more if needed
• 1 1/2 teaspoons fine salt, plus more to taste
• 12 cups bite-size cauliflower florets (from 1 1/2 medium heads)
• 3 cups light coconut milk, plus more for optional garnish (used ~ 1 cup, but tasted better without).  I prefer it served with plain yogurt instead.  
• 1/3 -1/2 cup fresh lemon juice,  to taste - didn’t have; can add vinegar otherwise.

Instructions

• In a large soup pot over medium heat, heat the oil until shimmering. Add the onions and cook, stirring occasionally, until tender but not brown, 4 to 5 minutes. Add the garlic and ginger and cook, stirring, until aromatic, 30 seconds more. Stir in the cumin, turmeric and cayenne pepper until aromatic, about 30 seconds. Stir in the tomato paste to incorporate, followed by the lentils. Add the broth and salt, and bring to a boil.
• 
  
• Reduce the heat to medium-low and simmer, uncovered, for 15 minutes. If the lentils have absorbed most of the broth, add more as needed – 1 cup at a time – for a thick but soupy consistency. Add the cauliflower and return the mixture to a boil. Reduce the heat so the soup is at a simmer and cook until the cauliflower is soft, 20 to 25 minutes more. Remove from the heat and, using an immersion blender, puree until smooth. (Or, you can puree the soup in batches in a blender: To prevent spatters, be careful to not fill it more than halfway, remove the center ring from the lid, and hold a kitchen towel over the lid as you blend.) Stir in the coconut milk and lemon juice, then taste, and season with additional salt, if desired.
• 
  
• Ladle the soup among the bowls, garnish with a drizzle of coconut milk, if desired, and serve hot