Posts Tagged ‘gluten-free’


moroccan roasted vegetable soup

March 14, 2018

just adding this one ingredient (ras-el-hanout – a moroccan spice blend that’s complex and amazing) to a basic roasted vegetable soup is a total game-changer.


roast one full cookie sheet of chopped veggies (I did carrots, parsnips, sweet potatoes, red potatoes, whole cloves of garlic, and butternut squash) coated in olive oil

roast an onion, too, or chop it raw and saute it in a soup pot or dutch oven.

when soft, add the roasted veggie chunks and a bunch of stock or broth of some kind, whatever you have in the house. also add ras-el-hanout to taste. the original recipe calls for a tablespoon, but my blend is very spicy with tons of cayenne, and barely a teaspoonful was enough.

when everything is totally soft, after simmering for a while, blend the soup and serve.

you can top with plain yogurt, and/or fresh mint.


adapted by friedsig from the bbc


almost exactly the same as the vegetable soup i normally make, but the simple addition of ras el hanout makes it taste totally new again. if you’re bored of the same old veggie soup you always make, definitely give this a try! i always make curried red lentil and squash soup, but coconut milk is getting really pricey, and this is a great alternative!

this is one of my newest vegan soup favorites. i will 100% be making this again soon.


panchkuti dal (savory indian lentils)

January 28, 2018

a great savory vegan lentil dish from rajasthan. some people find my favorite gujarati dal too sweet and sour, and dal makhani too heavy. if that sounds like you, and you like something simple and hearty without sugar or cream, try this panchkuti dal. the combination of lentils works really well to set it apart, even though the spice blend reminds me a lot of other northern dal dishes, like dal from nearby punjab. i’ll make this panchkuti dal, also called panchmel dal or panchratan dal or just rajasthani dal, for my vegan or health-conscious friends – it’s one of my favorite lentil recipes with no cream, butter, sugar, or ghee. check out over thirty bean and lentil recipes right here.


2 tbsp chilkewale urad dal (split black lentils)
2 tbsp toovar (arhar) dal
2 tbsp green moong dal (split green gram)
2 tbsp chana dal (split bengal gram)
2 tbsp masoor dal (split red lentil)
2 tbsp oil
2 tsp mustard seeds ( rai / sarson)
2 tsp cumin seeds (jeera)
about an inch of cinnamon (dalchini)
4 tsp finely chopped garlic (lehsun)
4 tsp finely chopped ginger (adrak)
2 whole dry kashmiri red chillies , broken into pieces
8 curry leaves (kadi patta)
1 bay leaf
pinch of amchur (green mango powder)
1/2 cup chopped tomatoes
1 tsp garam masala
1 tbsp finely chopped coriander (dhania)
0 to 4 minced fresh green chilis
salt to taste
2 tbsp lemon juice


cook dal by simmering in twice its volume in liquid (i just used a cup as a guide)

or tarladalal recommends, “Wash all the dals and soak them in enough water in a bowl for 1 hour. Drain. Combine the soaked dals with 1 cup of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside.”

in a separate pan, heat oil and add the whole mustard and cumin seeds.
When the seeds crackle, add the cinnamon, garlic, ginger, red chillies and bay and curry leaves and sauté on a medium flame for 1 to 2 minutes.
Add the tomatoes and amchur, and cook over a medium flame for 1 to 2 minutes.
Add the garam masala and green chillies, mix well and cook over a medium flame for 1 minute.
Add the cooked dal, salt and lemon juice, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Serve hot. Top with cilantro leaves and plain yogurt.


recipe adapted from tarladalal and archana’s kitchen


(if you don’t have all five kinds of split lentils and peas, just use a combination of anything you have in the house! just make sure to cook whole lentils separately from split peas and lentils – they have a different cook time.)


15-minute broccoli, spinach, and green curry coconut soup

January 21, 2018

green curry paste (1T-1/3c, depending on your preference)
one can of coconut milk
3 cups of water
a pound of broccoli florets, chopped
a handful to baby spinach leaves
fresh cilantro leaves (coriander leaves)
salt and pepper

stir-fry the curry paste
if you’re using real Thai green curry paste, DON’T use a third of a cup unless you have a steel stomach – start with a tablespoon and add more later if it needs it
if the paste is thick, add a little water

when fragrant, add the water and chopped broccoli stems, and boil about five minutes

add the rest of the broccoli, salt and pepper, turn down the heat, and simmer until soft, about ten minutes

add the coconut milk, simmer another few minutes

turn off the heat

add the spinach leaves and cilantro

blend, adjust seasoning to taste

can top with crispy fried scallions if you’re feeling fancy, or a scoop of plain yogurt, but it’s great just as is


modified from epicurious


really fantastic. if you love the flavor of cilantro more than you love broccoli and spinach, it’s a great way to get all your veggies. it takes just as long to cool the soup for blending as it does to cook it.

again, seriously be careful how much curry paste you use – i’m in so much pain from heartburn. but the flavor is amazing. perfect way to use up those curry paste packets i’ve had sitting in the pantry for a year. i definitely recommend this recipe.


black forest sweet and sour red cabbage

January 11, 2018

My mom and Oma were born in the southwestern part of Germany, near the Black Forest. You can find other Schwäbische Rezepte if you click here. Just realized I never put this recipe on here – wild, because it’s one of the only cabbage recipes I love. Cabbage is not my favorite vegetable, but the acidity in this recipe cooks out the farty taste.

Heat oil or fat in a pot or Dutch oven. If you’re vegan, try coconut oil. I like using leftover chicken fat or lard.

Dice an onion and a sour apple, like a Granny Smith. Finely chop a small head of red cabbage.

Caramelize the onion in a pot or Dutch oven. When almost done, add the cabbage. Saute together for a few minutes.

Add stock (I like vegetable or chicken stock,) the diced apple, a few juniper berries if you have them, a bay leaf, maybe a whole clove or two, and a healthy amount of red wine. (If you can’t have wine, try apple cider vinegar mixed with vegetable stock.) I like a pinch of brown sugar in this, but it’s optional.

You want to braise it in the liquid, so you may have to add liquid as it evaporates. Simmer, stirring regularly, until the cabbage looks cooked and has lost its crunch.

You can also do this in a crock-pot or instant pot. Just caramelize the onions on the stove top for flavor.

It’s great in its vegan form. You can also start with bacon, and caramelize the onions in the bacon grease. Just add the cooked bacon back in at the end.


recipe by my oma and mom


quick 15 minute cider-dijon pork chops

December 4, 2017

this recipe by curtis stone is perfect for a weeknight meal.

2 pork chops
salt and pepper
splash of olive oil
1/2 c apple cider or apple juice [or apple-cider vinegar if you like a super sour sauce]
1/2 T Dijon mustard
1 tablespoon unsalted butter, cut into 2 pieces

season chops with salt and pepper

pan-fry over med-high heat for ~ 5 mins per side, or til golden brown
(i used bone-in porkchops, defying the recipe, and they still only needed about six minutes per side)

leave heat on, lower to a simmer, remove pork chops, then add apple cider, mustard, and butter to the pan to make a pan sauce, and reduce til delicious




i roasted peppers whole as a side dish because i was too lazy to chop up sweet potatoes and apples. roasted peppers taste great with this! you could serve the chops over a bed of salad and couscous for a complete meal ready in fifteen minutes. i never make a vinaigrette pan sauce for meat, but this was super easy, fast, and delicious. i used apple cider vinegar, which i would definitely do again, but that much vinegar might give you heartburn, so maybe half cider and half vinegar would be ideal. this is a great autumnal recipe, even if you’re too lazy to roast the sweet potatoes and apples like me.


chinese sesame paste dressing

January 9, 2017

trying to get some vegetables back into my diet… salads last week with marinated mushrooms and balsamic vinaigrette were great, so this week maybe i’ll toss some cucumbers and radishes in this for lunch.


this recipe is from the book phoenix claws and jade trees by kian lam kho


2 T chinese toasted sesame paste* + 2 T water
1 t toasted sesame oil
1 t chile oil (optional)
1 t white rice vinegar
1 large clove or 2 small cloves garlic
1/2 t salt
1/2 t sugar

stir together and let sit at least ten minutes before using

* = i don’t have this but omnivore’s cookbook suggested 1 part tahini, 1 part peanut butter, and a drizzle of toasted sesame oil as a substitution


modified from the highly recommended cookbook phoenix claws and jade trees by kian lam kho


fantastic – fast and easy peanut sauce with a great sesame flavor


carrot stew (qorma-e-zardak)

January 6, 2017

super simple and healthy stew from afghanistan. this recipe comes from the book afghan food and cookery by helen saberi.

8 oz split yellow peas
2 medium onions, peeled and finely chopped
1/4 c veg oil
1 lb carrots, peeled and diced
2 tomatoes
1 tsp turmeric
1 clove garlic, peeled and crushed
1/4 c sugar
salt and black pepper
1 tsp vinegar

soak the peas in a little warm water for a half hour or so before cooking.

fry the chopped onion gently in the oil until golden brown and soft. drain the peas and add to the onion. now add enough water to cover and bring to a boil. add the other ingredients, adjusting sugar to taste. stir well and cook slowly, stirring from time to time, until the carrots and split peas are cooked, adding extra water if the stew becomes too dry.


from the book afghan food and cookery by helen saberi