Sprouted Lentil Dhal with Roasted Cauliflower

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Hi Friends! Can you believe we are already in the fifth month of the year? It's crazy how time flies. I've been wanting to share this recipe with you for quite some time now. Sprouted Lentil Dhal with Roasted Cauliflower is very simple to make and very tasty. If you love Indian cuisine but are looking for a much healthier twist, this recipe is for you. Sprouted Lentil Dhal with Roasted Cauliflower

What You'll Need

Lentil Dhal 1 cup lentils, rinsed, sprouted 1 cup carrots, chopped 5 cups water 1 teaspoon ground turmeric 2 teaspoons ground coriander 1 1/2 teaspoons fresh ginger, grated 1 1/2 teaspoons salt 2 tablespoons ghee (clarified butter) or coconut oil 1 teaspoon cumin seeds 1/4 cup cilantro, chopped 2-3 medium or 1-2 large onions, yellow or white

Cauliflower 1 large cauliflower, chopped into florets 2-3 tbsp coconut oil 1 tsp black pepper powder ½ tsp paprika or red chili powder 1 tbsp cumin salt or black salt

The Healing Cuisine Workshop-02-06 02.39.20

What You'll Need To Know

You'll want to start by pre-heating the oven to 350. Next, you'll want to blanch the cauliflower for 5-7 minutes in hot water. In a large mixing bowl mix the oil and all the spice powders and salt together. Add the cauliflower florets to this mixture, gently tossing so that the mixture evenly coats all the cauliflower florets. Place the florets in the oven for 30-35 minutes.

Start by caramelizing onions, by slowly cooking them in a wide, thick-bottomed sauté pan with a little ghee or coconut oil at a low heat until they are richly browned. This process should take about 30 minutes.

Is the caramelized onions needed? Not really. If you are crunched on time, you ca quickly sautee them instead. I love caramelizing the onions because is is a great way to pull flavor out of the simplest of ingredients. So, this step is totally optional.

Next, combine the lentils, water, turmeric, coriander, and ginger in a stock pot. Bring to a boil, and then reduce the heat to low and cover. Simmer for 30 minutes or until the lentils are fully cooked and soft. Turn off the heat and add the salt.

In a large saucepan, warm up the ghee over moderate heat and add the cumin seeds to sauté for a minute or so, or until they turn brown and release their aroma. Pour the lentils into the saucepan and cover to allow the seasoning to blend, about 2 minutes. Garnish with cilantro.

Enjoy!

Savory Mushroom Stuffed Belgian Endives

recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarianIt has been beginning to feel a lot like spring time here in San Francisco, and it is only February. The sun has been shining, and the weather has been unbelievably warm. Since it is been feeling much like spring on my side, I’ve been on a flower and bright vegetable (and fruit) craze. The other day I strolled around San Francisco’s Ferry Building Farmers Market for inspiration, and was in awe of the bright colors of the tented produce tables, lined with all the colors of the season. Inspired? Yes. Strolling through the farmers market is the easiest way to get inspired.

recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarian My stroll inspired me (and my tastebuds) to make Mushroom Stuffed Belgian Endives. These bite size boats have a lot going for them: the sautéed mushrooms with zucchini, shallots, garlic, and a splash of white wine compliment the sweet, nutty flavor with a mild bitterness of the endives. endives

What You'll Need:

8 oz. Crimini Mushrooms (caps, sliced; stems, minced) 1/4 cup Sugar Plum Tomatoes 1 Medium Zucchini, diced 3 Shallots, diced 10 Garlic Cloves, minced 1/4 Cup White Wine 2 Whole Endives 1/2 teaspoon salt 1/4 teaspoon pepper 1 Tablespoon Safflower Oil (or Sunflower Oil) Garnish: flat leaf parsley

The result of sautéing all of the ingredients is a savory mouthwatering, hearty, and luxurious stuffing, with a sweet garlic tone.

stuffed endives The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms’ liquid and causes them to steam, so leaving them alone is the way to go. recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarian Garnish with flat leaf parsley for a refreshing aftertaste.

recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarian The natural crunch of the endives is like a bite of winter bidding farewell to the meaty and hearty crimini, and welcoming the spring time with bright zucchini, shallot and sugar plum tomato mix.

recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarian These beautiful little gourmet goodies can be enjoyed without any guilt. What I like a lot about this savory dish, is that it is unique appetizer recipe. They take very little effort to prepare, so you can whip up an impressive batch in a pinch.

recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarian This is also a perfect Meatless Monday dish!

Mushroom Stuffed Belgian Endives
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 8 oz. Crimini Mushrooms (caps, sliced; stems, minced)
  • 1/4 cup Sugar Plum Tomatoes
  • 1 Medium Zucchini, diced
  • 3 Shallots, diced
  • 10 Garlic Cloves, minced
  • 1/4 Cup White Wine
  • 2 Whole Endives
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon Sallower Oil
  • Garnish: flat leaf parsley
Instructions
  1. Heat oil in a large skillet over medium-high heat. Sautée the shallots until translucent. Add in the mushroom stems and zucchini, 2 to 3 minutes. Cook mushrooms without stirring, until they are caramelized, 4 to 5 minutes. Reduce heat to medium. Toss mushrooms, and season with salt and pepper. Add in tomatoes, and cook until mushrooms are well browned, about 5 minutes more. Add garlic, and cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Once cooked, stuff the endive leaves. Enjoy!
Notes
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving them alone is the way to go.

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Cucumber Dill Salad

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cucumber dill salad, cucumber salad, dill salad, gluten-free, gluten-free recipe, veganA few weeks ago it was starting to feel like summer in California. Here, in the San Francisco Bay Area, the weather was beautiful 70 degree weather; unfortunately, Sunday it started to drizzle. The forecast calls for cooler weather until mid-week.  On Friday, to celebrate the beautiful weather, I decided to create one of my Summer favorite Turkish salads, Cacık. Very season appropriate--During the hot summer months, having a side bowl cacık, is light, refreshing and cooling and really does help digestion. However, I realized I didn't have all the ingredients required. I added my own spin to this traditional dish, and accompanied it as a side to my Rainbow Swiss Card Hummus Wrap.

cucumber dill salad, cucumber salad, dill salad, gluten-free, gluten-free recipe, vegan

What You'll Need:

  • Persian Cucumber (you can use whatever type, I personally like these since the skin isn't bitter)
  • Lemon
  • Dill
  • Salt
  • Kitchen tools: Knife, cutting board and bowl to mix in.

cucumber dill salad, cucumber salad, dill salad, gluten-free, gluten-free recipe, vegan

What You'll Need To Know:

You will want to very thinly slice the cucumber. I wish I had a Mandoline slicer for the perfect thin slices. Add the slices to the bowl.

cucumber dill salad, cucumber salad, dill salad, gluten-free, gluten-free recipe, vegan

Next, chop the dill and add to the bowl. Squeeze the lemon and add a dash of salt to taste. Mix all of these ingredients together, let it marinate while you make a wrap or tidy up the kitchen, and enjoy!

cucumber dill salad, cucumber salad, dill salad, gluten-free, gluten-free recipe, vegan

If you want to give it more flavor, you can also add in diced garlic and mint leaves.

cucumber dill salad, cucumber salad, dill salad, gluten-free, gluten-free recipe, vegan I really like this combination together, because the cucumber salad compliments the hummus wrap. [amd-zlrecipe-recipe:10] Follow @valeriefidan and tag your awesome food photos with #letsregale! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and instagrammed.

Twist on Tradition: Vegan Gluten-Free Turkish Red Lentil Soup

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Turkish Red Lentil Soup, also known as Mercimek Çorbasi, is biblical. this classic soup is on nearly every menu in Turkey, and it is so simple, nutritious and delicious. This is one of my favorites here and another quick and easy weeknight meal. Certainly, the Turks would scoff at soup being offered as a meal, and not to mention, gluten-free! (It is generally a starter to the typical feast).

I first fell in love with this soup in 2008, when my Turkish mother-in-law made it for me early on when my husband I first started dating. (It's funny, this soup is also called bride soup is fed to new brides right before their wedding.) I loved it so much I asked her for the recipe, and show me how to make it.

Fast forward a year later (and dozens of bowls of lentil soup)...I found out I was gluten intolerant, and in 2012, I began to follow a plant based diet. I knew I had to recreate this dish--especially since my hungry husband loves this soup. It even taste just as delicious chilled a la gazpacho.

Vegan and Gluten-Free Turkish Red Lentil SoupServes 4-6

What You'll Need

  • 1 1/2 Cup of Red Lentils, cleaned and rinsed
  • 2 tomatoes, diced
  • 2 zucchini, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 squeezed lemon
  • 4 cups water

Pul Biber (garnish)

  • 2 tsp dried mint
  • 2 tsp crushed red peppers

What You'll Need To Know In a large pot heat the olive oil over a high/medium heat. Toss in the onions sauté the onions until they are translucent. Then add in the garlic and tomatoes to incorporate. Next, add in 1/2 cup of water and bring to a boil. Add in the zucchini, carrots and another 1/2 cup of water and bring to a boil. Add a 1/2 cup of water, the lentils, salt, pepper, and bring to a boil. After it starts to boil again add in another 1/2 cup of water and bring to a boil for a final time. After it boils turn down the heat to a medium heat and let it simmer for 15-20 minutes (or until the lentils are tender). Blend for a few minutes with an immersion blender until smooth. Salt to taste. Serve with a sliver of lemon to squeeze on top. Garnish it with crushed mint and Pul Biber and lemon if you so desire. Enjoy!

The original recipe had chicken broth, butter and flour.  Through trial and error, I have found that the zucchini gives it the constancy that the butter and flour would. This soup is a favorite in my household. I make it on a weekly basis for an easy grab meal.

Twist on Tradition: Vegan Gluten-Free Turkish Red Lentil Soup

Cuisine:

Turkish, Soup, Gluten-Free

Ingredients

  • 1 1/2 Cup of Red Lentils, cleaned and rinsed
  • 2 tomatoes, diced
  • 2 zucchini, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 squeezed lemon
  • 4 cups water
  • vegan and Gluten-Free Turkish Red Lentil Soup
  • *Pul Biber (garnish)*
  • 2 tsp dried mint
  • 2 tsp crushed red peppers
  • vegan and Gluten-Free Turkish Red Lentil Soup

Instructions

  1. In a large pot heat the olive oil over a high/medium heat. Toss in the onions sauté the onions until they are translucent.
  2. Then add in the garlic and tomatoes to incorporate.
  3. Next, add in 1/2 cup of water and bring to a boil. Add in the zucchini, carrots and another 1/2 cup of water and bring to a boil.
  4. Add a 1/2 cup of water, the lentils, salt, pepper, and bring to a boil. After it starts to boil again add in another 1/2 cup of water and bring to a boil for a final time.
  5. After it boils turn down the heat to a medium heat and let it simmer for 15-20 minutes (or until the lentils are tender).
  6. Blend for a few minutes with an immersion blender until smooth.
  7. Salt to taste. Serve with a sliver of lemon to squeeze on top. Garnish it with crushed mint and Pul Biber and lemon if you so desire. Enjoy!

3.2.1275

This recipe was originally published on my travel blog, Ramblist.com. Follow @valeriefidan and tag your food photos with #letsregal! Photos taken with iPhone; edited in Camera+ and instagrammed.

6 Ingredient Broccoli Soup

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It’s cold, rainy and foggy out. Perfect soup weather.

Last night I was craving Broccoli Soup, a long time favorite. Typically this a heavy, cream based soup which typically requires the use of heavy whipping cream as a base, which lends the creamy texture to the soup as well as its warm, hearty, and balancing flavor, contains as much as an astonishing 800 calories per 8 ounce cup (yikes!).

Of course being a Californian, I was up for the challenge of creating my own adaption. I’m all about the whole California cuisine movement, a style of cuisine marked by an interest in fusion cuisine (integrating disparate cooking styles and ingredients) and in the use of freshly prepared local ingredients.

Typically, low calorie “healthy” versions of this soup require substituting the regular calories for low calorie alternatives. Trading the butter, flour, and milk for alternative thickeners by using several teaspoons of cornstarch added to fat-free evaporated milk to achieve a similar consistency somewhat altering the flavor and can often be improved by adding a chicken bouillon cube to the simmering broth. Not my adaption.

My take on Broccoli soup was achieved in 6 simple ingredients (well 7 if you count the water). This recipe makes 4 servings, totaling to approximately 343 calories the entire recipe and 85.75 calories per serving (I guestemated using Calorie Count). Not bad!

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Follow @valeriefidan and tag your awesome food photos with #letsregale! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and instagrammed.

Vegan Stuffed Mushrooms

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Growing up my mom would always make bacon stuffed mushrooms for the holidays. They were always a hit and a family favorite. This inspired me to recreate these perfect two bite hors d’oeurves and gave it my own touch…of course I made it vegan, raw and gluten-free (sorry this is not a nut free dish!). The mushroom stuffing is made from raw cashews…it’s sort of like a cashew hummus. If you wanted to use garbanzo beans (chickpeas) instead of cashews, follow the directions. You won’t need to soak the garbanzo beans..just follow the directions on the back of the packet on how to cook (sorry, we don’t buy canned foods in family ;). [amd-zlrecipe-recipe:4]

Health Benefits

Cashews, like most nuts, are rich in protein and iron (they satisfy 10% of our daily requirements in just a single ounce), but cashews are a bit different in that they are also a very good source of quality amino acids. The website Nutrition Data lists cashews as a “complete or high-quality protein” due to their high amino acid score. Mushrooms are also rich in calcium, iron, potassium, copper and selenium (very good for health of bones, teeth, nails, hair and as an anti oxidant).

Follow @valeriefidan and tag your awesome food photos with #letsregale! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and instagrammed.

Gluten-Free Tofu "Chicken" Nuggets

tofu chicken nuggets If there is one thing that I absolutely miss about eating gluten filled foods, it’s chicken nuggets (and baguettes). McDonald’s chicken nuggets to be exact. Yes, you read that correctly. The white mystery meat chunks that are tasty to little mouths and perfectly shaped, coated in a crispy golden brown. Don’t worry, I find that odd myself. I don't eat processed, fast food. But, I guess when you are not allowed to have something, you crave what you can’t have. Before discovering that I had a gluten intolerance in 2009, I honestly can’t remember the last time having a McNuggets. I think it might have been circa 1990.

The other day I decided to recreate these and settle my craving. Surprisingly, they turned out better then McNuggets. Plus, they are a whole lot healthier (and dimethylpoysilaxne free).

What You'll Need

For the Tofu

  • 1 (14-oz) block “Extra Firm” Tofu
  • 1/4 cup Cornmeal (I used the Maseca brand)
  • 1 Tbs. Nutritional Yeast
  • Salt and ground Pepper to taste
  • Cumin 1/2 teaspoon
  • Coriander 1/2 teaspoon
  • Oregano 1/2 teaspoon
  • Chili Flakes to taste (optional; to taste)

For the Ketchup

  • 2 Pureed Tomatoes
  • 3 tbsp Sugar
  • 1/4 cup Water
  • 1/4 cup Rice Vinegar
  • 2 tsp Cornstarch

Pre heat oven to 350 degrees

What You'll Need To Know

Tofu “Chicken” Nuggets. Slice the tofu into cubes/1-inch thick slabs. But before that make sure that drain any water and pat it dry completely. Mix the remaining ingredients in the “Tofu” section in a pan. Next add the tofu cubes to this mixture.

In a shallow (12 inch non stick) pan heat some 3/4 cup of vegetable oil until shimmering in med-high heat. Carefully add the tofu to the oil turning it until its crisp and golden on all sides. It takes about 3-5 minutes. Gently lift the tofu and drain them on paper towels. Transfer them to 350F oven to keep them warm.

Ketchup. Puree tomatoes and whisk all the ingredients mentioned in a small saucepan. Cook over med-high hear, whisking constantly, until the sauce is hot and thickened. take around 5-7 minutes. Cover and set aside to keep warm.

xxo, valerie

Follow @valeriefidan and tag your awesome food photos with #letsregale! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and instagrammed.

4 Ingredient Vegan Pumpkin Pie

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Last night I had three of my cousins over for dinner and wine, a pre new years celebration. I was absolutely thrilled to have them over because I got to cook for them homemade Chicken Empanadas, Insalata Caprese, Cilantro Quinoa Salad along with a fabulous cheese spread to compliment the Pink Moscato my cousin Veronica brought over. I also made this delicious my own adaption to the Four Ingredient Vegan Pumpkin Pie! My pie was crustless and oh-so delicious!

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