This salad was inspired by DDD‘s Raw Raw for Spring! Crimson Salad with Pecans and Pumpkin Seeds and by Ezmy‘s use of pumpkin seeds here.
Salad: baby spinach, chickpeas, red onion, tomato, sauerkraut, nutritional yeast and sunflower/pumpkin seeds with lemon garlic vinaigrette.
The Herb and Spice recently started carrying “Go Raw” products which supposedly do not contain nuts, and in spite of their ridiculous price, I decided to pick up some sprouted pumpkin seeds. As Ezmy mentioned, pumpkin seeds are a fantastic source of Zinc. They are also a great source of protein, monounsaturated fat, Manganese and Magnesium. Many traditional medicines use pumpkin seeds for a variety of purposes.
Links of interest:
The recent influx of fresh squash at the grocery store inspired me to try out spaghetti squash for the first time a few weeks ago. Spaghetti squash can be used as a delicious and healthy alternative or supplement to pasta. As the name implies, spaghetti squash flesh may become noodle-like when scraped out with a fork. It is very high in fibre and vitamin A and can be prepared in many different ways. My favourite way to prepare it is by cutting it in half, scooping out the seeds, placing it on a baking sheet cut side down (Sim, your mom was right!) and baking it for about 30-40 minutes at 350 – 375 F. Spaghetti squash, like many other varieties of squash, can be difficult to cut; if you would like to halve your squash before cooking it, you can zap it in the microwave for 3-4 minutes to soften the rind.
Here are two ways that I enjoyed my last spaghetti squash:
Spaghetti Squash Salad: cold spaghetti squash with lemon garlic dressing, arugula, chickpeas, tomato, onion, black olives, capers, white onion and nutritional yeast.
Braaaaaaaaaaaiins... Spaghetti squash mixed with tomato sauce, So Soya+ ground veggie burger, onion, nutritional yeast and corn. This tasted a lot better than it looked.
That is all for now. Now that school has started, I will probably start posting frequently ;).
PS Check out the new Granola Girl Cafe website!
I bought a butternut squash for the first time last week and decided to make a curry based on recollections of the delicious curried squash sometimes included in the vegetable thali at Ceylonta, an Ottawa restaurant which specializes in Sri Lankan and South Indian cuisine. In case you are also new to the wonderful world of butternut squash, I recommend checking this video out; it might make your peeling experience a little easier :). My recipe makes one large serving, and is a work in progress.
Curried butternut squash
1 t black mustard seeds
1 t cumin seeds
½ c onion, coarsely chopped
2 cloves garlic
1 t minced garlic (optional, unless you really dig garlic!)
½ T curry powder
1 t coriander powder
1 c butternut squash, cubed
2 baby potatoes, cubed (optional)
¼ c chickpeas
1 c spinach
1. I did not temper the spices in oil, but would suggest doing so if you would like to experience the full flavour of the black mustard and cumin seeds. Instead, I heated about a ¼ c of water (I used a small pot; use enough to cover the bottom of your pot or skillet), and added the black mustard and cumin seeds. If you are using oil, heat until the black mustard seeds begin to pop (this happens very quickly; be vigilant!).
2. Add the onions and garlic next and heat them until the onions become transparent. Watch the pot carefully, and add more water if necessary to avoid burning them.
3. Once the onions are ready, add approximately ½ c of water, the curry powder, coriander powder, squash and potatoes. Turn the heat to medium-low, and cook for 15-20 minutes.
4. Add the spinach and chickpeas, and cook for another five minutes.
I was on a real curry kick this week and decided to try out another curry for supper the next day.
This is a hybrid of the Happy Herbivore‘s Channa Palak Masala and Indian Spiced Chickpeas and Kale. It was so dang good, that I made it twice; once with chickpeas, and once with kidney beans. I used spinach on both occasions.
Aly asked what other people use as a mayo substitute. I like to mix BBQ sauce and mustard to give a tangy punch that every sandwich begs for. Truth is, I’d never tasted mustard once in my life until it was accidentally given to me at Subway with BBQ sauce, and I was hooked.
I also love hummus as a condiment so I’ll share my favourite recipe for this garbanzo goodness.
Chunky Olive Hummus:
- 3 garlic cloves
- 2 15-oz cans chickpeas (garbanzo beans)
- 2/3 cup tahini
- 1/3 cup lemon juice
- 1/2 cup water
- 1/4 cup olive oil
- 1/2 tsp each salt and pepper
- 1/2 cup chopped, pitted black olives
- 1/4 cup olives (any form, but pitted, to blend)
Crush garlic. Mix garlic, chickpeas, lemon juice, water, oil, salt, pepper, and non-chopped olives, and blend in a blender or food processor until desired consistency (I like chunky). You may have to add more liquid. Don’t worry about adding too much, because runny hummus can be dried out by leaving it uncovered in the fridge overnight.
Stir in tahini and chopped olives.
Hummus is expensive in stores, and people are generally too busy or lazy to make it themselves… so this makes a great gift! Nothing says “I appreciate your existence” like a homemade batch of creamy, delicious hummus. (For variety, substitute pesto, sundried tomatoes, or roasted red peppers for olives).
This hummus tastes great on whole wheat bread with baked tofu, sprouts, BBQ sauce, and mustard.
Recipe here. I swapped cucumbers with orange peppers and replaced 1/4 tbsp of white vinegar with a 1/2 cup or so of balsamic vinegar.
I’m indulging in memories of vegetable past. I’ve been so busy with school & work that I haven’t been grocery shopping in 2 weeks. Haven’t seen a vegetable in days. Someone please come over and feed the weak, hungry vegan…
Maureen’s last post inspired me to make a noodle-based supper this evening! This recipe is based on the curry recipes found in The Ayurvedic Cookbook by Amadea Morningstar and Urmila Desai. It yields enough for two small portions of approximately 205 calories each, or one large portion of about 410 calories.
1 t sunflower oil
½ t black mustard seeds
½ t cumin seeds
½ t cumin powder
½ t fenugreek
½ t turmeric
½ t coriander powder
1 t curry powder
½ a medium potato
¼ c red onion
2 garlic cloves
¼ c coarsely chopped red onion
1 c water
¼ c chickpeas
¼ c frozen green peas
2 finely chopped brussel sprouts
1.5 oz spelt udon
Begin by heating the oil in a pan. Add the black mustard seeds, cumin and fenugreek and wait for the black mustard seeds to pop. Watch the pan to make sure the seeds do not burn! Once the black mustard seeds have begun to pop, add the turmeric, onions and garlic. Add ¼ c water. Let the onions brown, and then add the rest of your vegetables and ½ c of water. Cover your pan and cook on medium for 15 minutes or so. Add the rest of the water as necessary. After the 15 minutes is up, simmer uncovered for another 10 minutes. While the curry is simmering, prepare the udon as indicated on the package. Add the noodles to the curry, stir and enjoy.
The Ayurvedic Cookbook recommends that fruit is eaten alone, or at the beginning of a meal. I decided to make a fruit smoothie of approximately 125 calories to accompany my supper anyway. Here is the recipe:
½ a banana
½ an orange
¼ c unsweetened frozen pineapple
¼ c unsweetened frozen blueberry
½ c water
Add the ingredients to a blender and liquefy.