Fresh Fava Bean – Arugula Pesto/Spread

Just prepping some fava beans today. Since I started prepping, might as well make the whole thing.  So I bought a pound of fava beans because they are in their brief season and decided, why not. The thing is that they are some work to get ready. Since I have nothing better to do here`s a prep of favas and the subequent pesto or spread I made with them.  I added some arugula and this would be good on pasta, or stir in a spoonful to your side of rice, or just use as a spread on some crostini.  As an added bonus, my extra effort made my Fitbit tell me `YOU ROCK` as I started to actually make the pesto.  Make this and you can too ROCK.

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Cumin Scented Chickpea-Bulgar-Quinoa Salad

I have a confession to make, I didn`t technically make this, I conceptualized it, finished it, and seasoned it, but I did not make it. The husband did, under my direction, but he did. He came home to watch the March Madness and I went to the gym. When I got home from work, I took everything out and said cook this, chop all this and stick it in a big bowl. He looked a bit confused, but I think he was just trying to get out of the cooking. He did not succeed.

If you looked at my On Deck this week, you saw that I bought a bulgur wheat-quinoa blend. Since it was warm, I thought it would make for a nice salad with the red pepper, cucumber, and tomatoes I had on hand. It also leaves me with leftovers and I need something to bring to work for lunch tomorrow – this is it. It`s fast, easy, super healthy, and perfect for a warm day. It`s also vegan and can be made gluten-free if you skip the bulgur and go with all quinoa. This will go on rotation.

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Tofu Banh Mi Part 1 – Pickled Daikon and Lemongrass Marinade

Since it is pretty spring-y out, I decided that this week would be a sandwich week. That and I like sandwiches.  Tomato-Avocado, Shrimp, and Banh Mi.

The Banh Mi requires some prep, so I prepped it today and will make the rest later this week, like tomorrow. Prep here are the pickled carrots-daikon and I decided just to marinate the tofu overnight, because, why not?

I used the recipes here for reference, after staring at several different ones online.

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Roasted Carrots and Brussel Sprouts with Puy Lentil-Basmati Pilaf

This is really not much of a recipe, I`m really just cleaning out the fridge, but whatevs. I had some mixed color carrots and brussel sprouts that needed to be eaten, so I just roasted them simple with some garlic. I was at a bit of a loss as to make with it. I suppose I would have just done a kale salad, but I got more festive – puy lentils, I have those. I could have made this and stuffed it in the mushrooms, but decided to just make a pilaf. The leftover pilaf can be used to stuff some mushrooms later, or a squash. For now, it is just a big ol vegan platter.

NB – yeah, I seem to be doing a lot of vegan for no reason. Not that there is anything wrong with that.

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Chilaquiles With Black Beans, Corn, and Salsa Verde

I found this recipe for chilaquiles on Serious Eats, it looked great, but turned out needed some work. The salsa verde was great, though charring it will make it lose it`s green color. That part was all fine, it was the topping which was lacking – it simply was not seasoned and too dry, I managed to fix it on the spot by adding some more veg and seasoning.

This is pretty easy and is a good make ahead meal.

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White Bean and Kale Soup

My mom bought me the Martha Stewart Homekeeping Handbook for xmas. It is over 700 pages. Of How-to Clean. A bit much, like the 5 pages on how to wash dishes. But I like it. On that note, we scrubbed all the floors and baseboards yesterday. By hand. It took over 3 hours. It really really blew, but the floors look a billion times better. When we reno`d our apt we redid all the floors and got rid of the horrible parquet that I never want to see again. We chose a hand rubbed tung oiled floor that you can not use like any cleaning product on and have lived in fear of ruining the floors for the past year and 4 months. We don`t wear shoes, vacuum, dry mop, but the city is dirty and it just blows in. Finally I contacted the guy who runs the place that made our floors and was all, isn`t there something? And finally he refers me to use some waterlox product that cost me $15 to have shipped to me. The product cost the same, gah! It worked though and the floors are now sparkly-new again. We also did a bit of rearranging and put down a rug in the dining area. What does this have to do with cooking? Nothing other than this was so tiring and me knees were wrecked from scrubbing on hands and knees for 3 hours straight. Needless to say, cooking went by the wayside and we ordered food.

Tonight, I`m back on track and am making this kale-white bean soup. It would be good with a parm rind cooked in it, but this one is vegan – until I added a sprinkle of parm in the bowl, but I promise it was good without it. Also, this makes a ton, I froze the remainder for later. Skip the crouton for gluten-free.

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Super Healthy Vegetable Two Bean Chili

Ok, so the title may not make you want make it. Healthy? Blah. But this is good. And Healthy. And Easy. And perfect if you are the type to do a food cleanse, but still like to eat. I don`t do food cleanses anymore, but healthy eating is always a good thing. This is definitely healthy and is pretty unprocessed. This comes together pretty quick, and you can either do a slow cook, or get it done in about a half an hour. This was done slow.

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