Mango & Tomato: meatless monday

5/1/23

Meatless Monday: Israeli Cous Cous Salad

Cous Cous salad with feta, pistachios, arugula

If you are looking for a fun side dish to bring to a potluck, I think you'll like my Israeli Cous Cous Salad. Quick shout out to my friend Lara for suggesting Israeli cous cous: I took it from there.

This salad is great not only for a potluck, but also for a picnic because it doesn't have any mayonnaise (I know... you are shocked that something I make doesn't have mayonnaise).

I brought this salad to my friend Jazmin's party with each ingredient packed into a separate container and mixed them all in a large bowl right before the party.

Israeli Cous Cous Salad

Ingredients (use whichever proportions you like)

Israeli cous cous, cooked

feta, crumbled

arugula

cucumber, diced

pistachios, chopped

dill, chopped

lemony dressing with a bit of wholegrained mustard (fresh lemon juice, olive oil, microplane'd garlic, wholegrained mustard, salt & pepper)

Directions

Mix all ingredients in a large bowl (but reserve a bit of feta, pistachios, and dill to sprinkle on top).

2/9/23

No Fake Meat: 2 Easy Meatless Ideas

Let me start by saying that I hate fake things (plants/flowers) and fake people. I also hate fake meat: I would rather eat something plant based that's not pretending to be beef or chicken. Ok, phew, I feel better. (I hear my friend Laura say 'hate is a strong word' in my head...)

This past week I made two meals using plant based ingredients as the base.

The photo above is a double 'burger' with Trader Joe's black bean/roasted corn patties (in the freezer section) on top of a bun slathered in mayonnaise, beet horseradish, with red onion, pickled jalapeno, and arugula! How pretty does it look? It did not stay this pretty when I took a few bites: the sandwich fell apart, but the flavor was awesome.

The photo below is BBQ tofu on top of a baked potato. I used a recipe from Doesn't Taste Like Chicken, and it turned out great. You can use this tofu mixture in a Sloppy Joe or on top of rice (hola Marnely), or even on top of polenta! Thanks to Emily for letting me know about this idea.

What plant based meal have you made lately?

10/17/21

What To Do With Roasted Carrots: Hummus and Lentil Bowl with Feta and Pistachios

A few months ago I went to Ann Arbor, Michigan and discovered Lafayette Avenue Ceramics in a cute store. I immediately bought one of their speckled plates and have been using it ever since.

The other color of Lafayette Avenue Ceramics beautiful pieces I loved was dark blue. Today I'd like to share two recipes/ideas I created in collaboration with Lafayette Avenue Ceramics featuring roasted carrots, feta, and pistachios. The colors pop on the two beautiful pieces I received for our collaboration. You'll be seeing these quite a bit on my instagram.

Note: I roasted carrots at 425F with olive oil, salt, pepper and turmeric for about 25 minutes. The carrots for the hummus were diced; the carrots for the bowl were quartered in length.

Roasted Carrot Hummus With Feta & Pistachios

Ingredients

1/2 pound roasted carrots

1 cup chickpeas

3 tablespoons tahini

3-5 tablespoons water or liquid from the chickpeas

1/2 lemon, juiced

1 garlic clove, smashed

salt & pepper to taste

garnishes: crumbled feta, chopped pistachios, togarashi, chili oil

Directions

1. Puree all ingredients but garnishes in a food processor. Put into a shallow bowl. Top with garnishes.

Roasted Carrots & Lentil Bowl With Feta, Pistachios & Cilantro

Ingredients

labneh

cooked French lentils

roasted carrots

crumbled feta

chopped pistachios

cilantro

chili oil

Directions

Make a bowl ;)

Roasted Carrots & Lentil Bowl With Feta, Pistachios & Cilantro

Disclosure: this is not a sponsored post. This is a barter post :)

8/22/21

Quick And Easy Borsch Recipe

Vegetarian beet soup in a large pot with bowls

Let's get one thing straight: there's no t in borsch.

Ok, I feel better now :0

Here's a Quick And Easy Borsch Recipe you can whip up in less than 45 minutes (all the while practicing your dicing skills) and eat either hot or cold because it's completely vegan (that is until you add mayonnaise or sour cream).

Quick And Easy Borsch Recipe

Serves 4

Ingredients

1 tablespoon olive oil

1/2 onion, diced

3 carrots, peeled, diced

2 Russet potatoes, peeled, diced (larger than the other vegetables)

2 medium beets, peeled, diced

salt & pepper to taste

1 tablespoon tomato paste

water

1/2 small cabbage, thinly sliced

toppings: mayonnaise or sour cream, parsley or dill, and toast

Directions

1. In a large soup pot, I used Le Creuset, heat olive oil. Add onions and carrots and saute for 5 minutes.

2. Add potatoes and saute for 3 more minutes.

3. Add beets, salt and pepper, and tomato paste, stir to combine and saute for 5 minutes.

4. Add enough water to cover everything by 1 to 2 inches depending on how thick you'll want your borsch to be. Bring the mixture to a boil, lower the heat, and simmer until potatoes are tender.

5. Add cabbage, bring the mixture back to a boil, then lower the heat and simmer for 10 minutes.

6. Serve with mayonnaise or sour cream, parsley or dill, and toast.

The soup will only get better as it sits in the refrigerator.

8/8/21

Meatless Monday: Ricotta Toasts With Mango & Honeyed Pistachios

Ricotta Toasts With Mango & Honeyed Pistachios are perfect for breakfast, dessert, or a snack, and are especially great for Meatless Monday.

I was inspired by an instagram post from Adeena Sussman, but changed a few things (as is pretty typical of me).

Ricotta Toasts With Mango & Honeyed Pistachios

Serves 1

Ingredients

1/4 cup smoked honey (use 3 tablespoons for pistachios and the rest as a drizzle)

2 tablespoons salted roasted pistachios, chopped

red pepper flakes to taste

2 slices of bread, toasted

1/4-1/3 cup ricotta, drained slightly

1 mango, peeled, "cheeks" cut off and thinly sliced

Directions

1. In a small pan heat the honey. Add pistachios and sprinkle with red pepper flakes. Bring the mixture to a bubble and cook for about 5 minutes. Carefully transfer to parchment paper and allow to cool. Break into pieces.

2. Slather toasts with ricotta, add a layer of sliced mango, top with honeyed pistachios, and drizzle with a bit more honey. Add a pinch of red pepper flakes for extra heat.

VERY

GOOD

8/2/21

Avocado Toast With Roasted Tomatoes

If your tomatoes aren't as ripe and sweet as you want them, roast them, and then top your avocado toast with them!

Avocado Toast With Roasted Tomatoes

olive oil

cherry or grape tomatoes

salt

two slices of bread, toasted

1 avocado, smashed

1) Preheat the oven to 425F with a baking sheet inside.

2) Add tomatoes to the baking sheet, drizzle with olive oil, and season with salt. Roast for 25 minutes, occasionally shaking the pan.

3) Spread smashed avocado on toasted bread, top with roasted tomatoes, and sprinkle with a bit more salt.

7/29/21

Mango Tomato Cherry Salsa Recipe

Mango Tomato Cherry Salsa

1 mango, peeled, diced

2 Roma tomatoes, diced

1 cup cherries, pitted, chopped

1 tablespoon minced jalapeno (I used one I grew on my windowsill!)

salt to taste

1-2 tablespoons lime juice

2-3 tablespoons chopped cilantro

chips to serve

Shout out to my new Felt & Fat bowls I received as a gift from the company after being their super fan!!!

6/28/21

How To Make Creme Brulee In A Pressure Cooker

2 mini creme brulee desserts in Le Creuset with blueberries

A few weekends ago I made my first ever dessert in a pressure cooker and my first ever creme brulee all thanks to a review copy of Lauren Keating's Instant Pot Cookbook For Beginners.

I've had my pressure cooker for at least 3 years, but have only used it for savory recipes. The idea of making a dessert in a pressure cooker, especially in the hot summer months, was enticing. I was also curious whether Lauren's simple recipe would be as good as the dessert I occasionally order in restaurants. It was!!!

In fact, the dessert was so great, I'm glad I only made a third of the recipe (enough for 2 portions) and shared one with a friend: otherwise I'd eat it all in just a few days. Since then, I've ordered a professional torch to brulee the sugar directly instead of putting the mini desserts under the broiler.

Lauren's book covers the basics of pressure cooking and provides recipes for each meal of the day, dessert included.

Reprinted with permission.

Cooking creme brulee under pressure ensures it comes out perfectly creamy and evenly cooked every time. Be sure to plan ahead, since this will need to chill for at least 4 hours before serving.

Creme Brulee

Serves 6

Ingredients

6 tablespoons granulated sugar, plus 4 1/2 teaspoons, for topping

6 large egg yolks

2 cups heavy (whipping) cream

1 1/2 teaspoons vanilla extract

1/8 teaspoon salt

Directions

1. In a medium bowl, whisk together 6 tablespoons of sugar and the egg yolks. While whisking constantly, add the cream, vanilla, and salt. Pour the mixture through a fine-mesh strainer.

2. Divide and fill six 6-ounce ramekins three-fourths full and then remove any air bubbles with the back of a spoon. Cover each ramekin tightly with aluminum foil.

3. Set the trivet in the inner pot and pour in 1 cup of water. Place 4 ramekins on the trivet and stack the remaining 2 on top.

4. Lock the lid on the pressure cooker. Set the pressure valve to seal and cook for 10 minutes on manual low pressure. When the time is up, allow for 15-minutes natural release of pressure; then quick release any remaining pressure.

5. Carefully transfer the ramekins to a baking sheet and let cool at room temperature for 30 minutes. Refrigerate until chilled, at least 4 hours and up to overnight.

6. Spread 3/4 teaspoon of sugar evenly on top of each cooked creme brulee. Use a kitchen torch to caramelize the sugar and make a crispy top. Let them sit for 5 minutes before serving.

6/14/21

How To Make Ricotta At Home: Naan & Ricotta

Flatbread with ricotta, tomatoes, cucumbers, onion, and cilantro on a board

This weekend I decided to bake a lemon cake with chocolate frosting and had about 3 cups of milk left. I stopped drinking coffee, and even when I did, I used half & half. I rarely drink milk, and wasn't inclined to drink whole milk the recipe called for. What to do....?

Ricotta! That's what I should make with the milk, I decided. And so I did. And then I spread it on leftover toasted naan and added cucumbers, tomatoes, white onion, salt, olive oil, cilantro and sambar.

Homemade Ricotta

Approximate Ingredients for about 2 portions

3 cups whole milk

1 teaspoon salt

juice of 1/2 lemon

Directions

1. Heat the milk with salt to 185 degrees.

2. Pour in lemon juice and gently stir for 15 seconds.

3. Let the mixture sit for about 5 minutes, then carefully strain through a fine sieve lined with cheesecloth.

4. Tie the cheesecloth and hang it on a spoon to drain some of the liquid.

Naan & Ricotta Flatbread

1. Spread homemade ricotta on toasted naan

2. Add diced cucumbers, tomatoes, and onions

3. Drizzle with olive oil and season with salt, sambar powder, and cilantro.

5/16/21

What To Do With Cabbage: Cabbage & Scallions Pie

If you happen to have half a cabbage sitting in your fridge, Cabbage & Scallions Pie is a quick and easy dish you can bake for lunch or dinner with plenty of leftovers.

My mom mentioned making a cabbage pie a few days ago, and I had no idea what that meant. Turns out, it's a recipe she's made multiple times that even my dad likes: my dad is a bit of a particular eater ;)

The original recipe comes from a Russian website called tak prosto, which translates into so easy. I could not find the link to the recipe, but my mom sent me a photo of the ingredients (in Russian) and over the phone gave me the directions.

The recipe uses both sour cream and mayonnaise in the batter, so it's definitely not low fat. I did not have sour cream and instead used strained plain yogurt. I also changed the proportions slightly.

The recipe calls for 500 grams of cabbage, but worked just fine with 360 grams that I had.

Cabbage & Scallions Pie

Serves 4-6

Ingredients

olive oil

parchment paper

500 grams thinly sliced cabbage

2 teaspoons salt, divided

5 scallions, chopped (you can use any herbs you like or a combination)

3 eggs

2 teaspoons baking powder

4 tablespoons sour cream

4 tablespoons mayonnaise

6 tablespoons flour

black pepper

sesame seeds

Directions

1. Preheat the oven to 350F.

2. Line the bottom of a pie dish with parchment paper brushed with olive oil on both sides.

3. In a medium bowl, massage the sliced cabbage with 1 teaspoon of salt. Add most of the scallions, leaving some for garnish, and put into the pie dish.

4. In a medium bowl, whisk the eggs, add the baking powder, and whisk until you end up with smooth mixture.

5. Add the remaining teaspoon of salt, sour cream, mayonnaise, flour, and black pepper. Whisk until all the ingredients are incorporated.

6. Pour the batter over the cabbage and scallions, but do not mix the two. Sprinkle with sesame seeds.

7. Bake the pie for 40 to 50 minutes, rotating the pie dish half way through.

8. Serve topped with scallions.

I'm happy with the results, and my mom is happy that I listened to her: a winning combination. The sesame seeds add a bit of texture, but you can easily leave them out and add shredded cheese instead!

The texture of the dish reminds me of quiche or frittata, and just like those dishes, it's great for leftovers! Serve hot or at room temperature.

5/5/21

Watermelon, Mozzarella, and Sumac Salad

Watermelon, Mozzarella, and Sumac Salad is refreshing, flavorful, and holds a few surprises.

Normally, you'll see watermelon salad with feta and mint, but why not mix it up? Here, I used cubed fresh mozzarella, but you can go with burrata or halloumi! I'm not a big mint fan and used windowsill grown basil instead. The two other unexpected flavors were chili oil (if you like the heat!) and the lemony flavor from sumac.

Watermelon, Mozzarella, and Sumac Salad

Ingredients

watermelon, cubed

fresh mozzarella, cubed

fresh basil, torn

red onion, thinly sliced

chili olive oil

salt

sumac

Directions

Mix all ingredients in a bowl. Serve.

4/7/21

Caesar(ish) Salad With Air Fryer Chickpeas

Salad with croutons, cheese, avocado, and crispy chickpeas

In the last few weeks, it seems that everywhere I look, I see Caesar Salad (mainly talking about my twin Anna and my friend Emily). A few days ago I decided to create my own version, but add air fryer chickpeas (because my brother sent me an air fryer lid for my pressure cooker for my birthday) and a few other ingredients. I also used ricotta salata instead of Parmesan.

Caesar(ish) Salad With Air Fryer Chickpeas

Boston lettuce, torn into pieces

croutons

avocado, sliced

ricotta salata thinly sliced using a vegetable peeler

Caesar dressing (from a bottle)

air fryer chickpeas (drain and pat chickpeas with a paper towel to remove any moisture, then spray with olive oil and cook in your air fryer at 400 degrees for about 10 to 12 minutes shaking the basket occasionally. season with salt)

This is one of my fat ass salads and was quite satisfying! I'm sure you can figure out how to assemble it yourself ;)

2/28/21

Indo Thai Curry With Broccoli And Paneer

Bowl of curry with broccoli, carrots, and paneer

It's a rainy Sunday morning here in Arlington, VA, and I thought I'd share a recipe with you I made yesterday. When I say a recipe, it's mostly my recollection of the ingredients and the steps I took to make this Indo Thai Curry With Broccoli And Paneer.

It all started with a bunch of produce I had and a block of paneer I bought weeks earlier. I wanted something that would be of comfort, not too long to make, and do well as leftovers.

The Indo part of the recipe, as an Indian, comes from mustard seeds, cumin seeds, paneer, and cilantro. The Thai part is lime leaves, coconut milk, Thai red curry paste, and fish sauce. Of course all these ingredients are widely used in a multitude of cuisines.

Indo Thai Curry With Broccoli And Paneer

Ingredients

olive oil

2 teaspoons cumin seeds

2 teaspoons mustard seeds

1 tablespoon finely chopped ginger

1 head broccoli, cut into bite size pieces

2 carrots, peeled, sliced on diagonal into 1/4" pieces

14.5 ounce can diced tomatoes, drained and pureed (I drank the liquid)

14.5 ounce can coconut milk

1-2 tablespoons red Thai curry paste

lime leaves (mine were old, so I used a bunch of them)

1 block paneer, cut into cubes

fish sauce to taste

salt to taste

1-2 cups defrosted peas

To serve: Basmatti rice, lime wedges, chopped roasted cashews, chopped cilantro

Directions

1. Heat olive oil in a large skillet. Add cumin and mustard seeds and saute for a few minutes. Add ginger, broccoli, and carrots, and saute for about 5 minutes.

2. Add pureed tomatoes and coconut milk, red Thai curry paste, and lime leaves. Mix to combine.

3. Nestle in cubed paneer, a few dashes of fish sauce and a pinch of salt. Simmer covered for 10 minutes.

4. Taste. Adjust for seasoning. Simmer a bit longer if your vegetables aren't tender enough for your liking.

5. Add defrosted peas and simmer until they are warmed through.

6. Serve the curry on top of Basmatti rice with a wedge of lime and topped with cashews and cilantro.

You can go to town when it comes to variations: use whichever vegetables you have on hand, tofu instead of paneer, green curry instead of red, zoodles instead of rice.

My favorite part of this dish is the flavorful sauce!

2/7/21

Yogurt With Frozen Cherries, Halva & Honey Roasted Pepper Cashews

Yogurt With Frozen Cherries, Halva & Honey Roasted Pepper Cashews is such a simple but elegant dessert or breakfast or a late afternoon snack. I really don't care when you decide to eat it, just do me a favor and make it!

It all started with my sister Anna making Lily Diamond's maple black pepper almonds. Well, I did not have almonds or maple syrup, but I had a large Costco container of cashews my parents sent me. I also had frozen cherries I bought on my trip to Costco with my friend Jazmin, strained yogurt I made from putting regular yogurt into a fine mesh, and seeded halva Hebel & Co sent me as a sample.

To make the Honey Roasted Pepper Cashews

1) on a medium heat in a non stick skillet combine about a cup of cashews with quarter cup of honey, a few pinches of black pepper and red pepper flakes and a pinch of salt

2) heat the ingredients on medium heat for about 4 minutes without burning them until the nuts are well toasted and golden brown in color

3) immediately spoon the mixture onto a parchment paper lined cookie sheet and separate the clusters

4) season the nuts with extra salt

Yogurt With Frozen Cherries, Halva & Honey Roasted Pepper Cashews

1) spoon yogurt onto a plate

2) top with crumbled halva

3) top with chopped frozen cherries

4) add honey roasted pepper cashews

1/25/21

Mango & Blueberries Napoleon

Stacked puffed pastry with buttercream, mango, and blueberries

Last week was my friend Sindy's birthday and I made her Mango & Blueberries Napoleon cake. One for her, one for her boyfriend, and one for me (because I had to try it before gifting the cakes to Sindy).

Even though these Napoleons look gorgeous and fancy, they were quite simple to make. The hardest part, in fact, was the buttercream recipe. Find the recipe that's not too complicated, and you'll be all set. Then tell me about it ;)

I baked the store bought puffed pastry cut into pieces and then cut each piece lengthwise after it cooled. Then, I layered each piece with buttercream, diced mango, and fresh blueberries, finishing the top layer with a pretty mango rose and a dusting of confectionery sugar. All done!

Napoleon with mango and blueberries plated and dusted with sugar

1/5/21

Green Curry With Sweet Potato, Peppers, And Peas

curry, coconut milk, sweet potato, vegan, vegetarian, plant based, pepper, soup, meatless monday, peas

If you have a few roasted sweet potatoes, or regular potatoes for that matter, you can have Green Curry With Sweet Potato, Peppers, And Peas in about 20 minutes!

Green Curry With Sweet Potato, Peppers, And Peas

Serves 2-3 depending on how hungry you are and whether you are eating this curry with rice

Ingredients

2 teaspoons olive oil

1/2 onion, thinly sliced

2 yellow peppers, thinly sliced (of course you can use any color you like)

2-3 tablespoons green curry paste

1 can (about 14 ounces) coconut milk

1/2 to 1 cups of water

1 large or 2 medium roasted sweet potatoes, peeled and cubed

1 cup defrosted peas

salt to taste

1 lime, quartered

nuts, chopped (I would prefer cashews or almonds, but only had Brasil nuts)

cilantro, chopped

Directions

1. In a large skillet, heat the olive oil. Add onions and peppers and saute on medium heat for about 7 to 10 minutes until the vegetables have softened and browned slightly.

2. Add the curry paste and saute for a few minutes.

3. Add the coconut milk and enough water to thin it out to your desired consistency.

4. Bring the mixture to a simmer. Add sweet potatoes and peas and mix to combine.

5. Simmer the curry covered for about 10 minutes. Taste for salt.

6. Serve the curry in a bowl with a squeeze of fresh lime juice, chopped nuts, and cilantro.

Options: you can serve this curry on top of rice and or with crispy tofu or a protein of your choice.

12/20/20

Burrata, Beet & Avocado Salad

salad, meatless monday, avocado, citrus, orange, beets, burrata, cheese, healthy, winter salad, vegetarian

How gorgeous is this Burrata, Beet & Avocado Salad?

Salads aren't only for summer, although when I think of burrata, I immediately think of ripe summer tomatoes. Because we are in the middle of winter, how about switching things up a bit?

Burrata, Beet & Avocado Salad

Roasted beets, peeled and sliced

orange, segmented

avocado, sliced

burrata, torn into big chunks

salt

sumac

salt

olive oil

Arrange on a pretty platter. Eat.

Other things you may want to add: pistachios, herbs, endives.

11/2/20

Vegan French Lentil & Turmeric Potato Bake

If you need a healthy meal prep idea, look no further than Vegan French Lentil & Turmeric Potato Bake. It's similar to a shepherd's pie, but with lentils instead of lamb.

This dish is inspired by and adapted from a recipe Joe Yonan posted on his instagram from his cookbook called Cool Beans for Lentil-Mushroom Farmer's Pie With Turmeric-Cauliflower Mash.

Because I did not have all the ingredients, I made a few changes. Below is what I did:

1) cook French lentils until tender in salted water, drain

2) pressure cook potatoes, discard the skins, put cooked potatoes through a press, mix with olive oil, salt, and turmeric

3) in an oven safe big skillet, sauté chopped red onions and carrots in olive oil for about 10 minutes

4) add quartered white mushrooms and continue sautéing for another 10 minutes adding more oil if necessary

5) season the mixture with salt, pepper, dried thyme and add flour to coat

4) stir in red wine vinegar and a mixture of water and ketchup, bring to a boil

5) stir in frozen corn

6) while preheating the oven to 400F, add drained lentils to the carrot/mushroom mixture, and top with turmeric potatoes

7) bake for about 30 minutes

This dish can be adapted in many more ways and can be baked in individual ramekins for better portion control. I'll be eating it all week long for lunch!

10/13/20

Vegan Butternut Squash & Red Lentil Curried Soup

The minute I saw Liren's Spiced Butternut Squash Lentil Soup on her instagram, I knew I'd have to make it. It only took me a few weeks.

Luckily, I had most of the ingredients on hand, and the ones I did not have (coriander and almond milk), did not make much of a difference.

I followed the recipe pretty closely but made a few changes:

1) I chopped the ginger and left it in the soup instead of using a ginger chunk and removing it before pureeing the soup

2) I did not add balsamic vinegar

3) I used red lentils instead of the brown ones

This soup comes together souper (I could not resist) quickly and is incredibly warming, comforting, and flavorful. Curry powder and turmeric are definitely fall flavors and are helped by fresh ginger and ginger powder.

I used spinach in my soup and topped it with chili oil and cilantro. Not only is this a great first course or a full meal, but it also heats up well the next day, and the next.

You can use any type of winter squash in this recipe or even sweet potatoes and carrots. Or combine all 3.

What's your favorite soup?

10/5/20

Delicata Squash, Beets & Feta Salad

salad, squash, delicata squash, feta, beets, oranges, olives, healthy, meatless monday, vegetarian

In a blink of an eye, fall is here! How is the time flying so fast, and at the same time dragging?

Let's talk about Delicata Squash, Beets & Feta Salad instead!

Yesterday I saw Domenica post an insta story of her salad from La Fromagerie that had delicata squash, beets, turnips, and feta. I took that idea and ran with it...to the kitchen using produce I had from my Washington's Green Grocer order.

Delicata Squash, Beets & Feta Salad

Ingredients

olive oil

delicata squash, sliced into 1/4" rounds, seeds removed with a biscuit cutter or a spoon

salt

roasted beets, sliced into wedges

orange, segmented

green olives

feta, sliced into planks

dill

red pepper flakes

Directions

1. Heat olive oil in a large skillet. Sauté delicata squash slices seasoned with salt until they are tender, about 5-7 minutes on each side.

2. Plate a salad on a plate. Drizzle with more oil and a few dashes of salt. Sprinkle with dill and red pepper flakes.

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