vegetarian

Meatless Monday: Summery Kale, Quinoa and Black Bean Salad

/ Melissa (I Crashed the Web) / 3 Comments

I realllly wanted to call this salad The Best Summer Quinoa Salad Ever, but that was too ambiguous. Or even Quinoa, Kale, Black Bean, Avocado, Tomato, Onion, Hot Pepper, Corn Salad with a Lemon Vinaigrette but that just seemed like too long of a name and you would probably would have stopped reading then. So just go with it.

Anyway, I love a good summery salad. Something with a good light vinaigrette, add in corn and avocado and I’m sold. So when I realized we had pretty much all of my favorite ingredients for a salad thanks to our Fresh Fork CSA and some farmer’s market finds, I knew I had to just put it all together and make the best summer salad ever. Add in some quinoa and a can of black beans and it was perfect for a vegetarian main meal. Oh yeah – even B ate it as a main dish without meat. That’s how I know it’s a success.

Don’t be fooled by the name, I may just be making this salad this fall and winter too. Because we all need some summer meals all year round, don’t we?

kale, quinoa, black bean and avocado salad

Kale, Quinoa and Black Bean Salad

Here’s what you need:

  • 1 tablespoon olive oil and 1/3 olive oil (divided)
  • 2 cloves garlic, finely diced
  • 1/2 large onion, finely chopped
  • 2 hungarian hot peppers or jalapenos, diced
  • 1 cup quinoa
  • 2 cup water
  • 1 lemon
  • 1 tsp cumin
  • 3 c. thinly chopped raw kale leaves
  • 1 c corn (approximately one giant cob)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 medium tomato, diced
  • 1 avocado, chopped into cubes

Here’s what you do:

  1. Heat 1 tablespoon olive oil in a large skillet over medium to medium-high heat. Add garlic, onion and hot pepper, and saute for about 3-4 minutes. I also added a few slices of kale, but feel free to use all the kale in step #4 and keep it raw.
  2. Add quinoa and two cups water.  Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 15-20 minutes.
  3. While quinoa is cooking, prepare the rest of the ingredients for the salad. First prepare the dressing. Mix 1/4 c lemon juice (about one whole lemon) with 1/3 cup olive oil and cumin.
  4. Finely chop the kale (remove the large thick middle stems from the leaves and then roll up kale into rods before finely chopping) and add to the salad dressing. Coat kale thoroughly in dressing. Add in corn and black beans.
  5. By now the quinoa should be nearly done cooking. After letting cool for a minute, add cooked quinoa, onion and pepper to kale, corn and tomato. Mix well.  Gently add in chopped tomato. Just before serving, add in avocado.
  6. Enjoy! Mine made 3-4 vegetarian main dishes.

kale, quinoa, black bean and avocado salad

Meatless Monday: Roasted Fennel and Carrots

/ Melissa (I Crashed the Web) / Leave a comment

There are some vegetables that just shout farmers market or CSA to me. Mustard Greens. Garlic Scapes. Kohlrabi. Fennel.

I know, I know – fennel isn’t JUST from farmers markets and CSAs, but that’s literally the only time I ever end up getting it, meaning I hardly ever know what to do with it. Last year, I ended up keeping the fennel raw and preparing a Tomato, Fennel and Avocado Salad. It was good, but B didn’t like it that much – he didn’t like the texture of the fennel raw so I ended up eating most of his salad. (#winning!)

This year, week 9 of our Fresh Fork farm share came and once again we were faced with another bulb of fennel. I was determined to prepare it differently, in a way even B would enjoy. Enter, roasted fennel and carrots. Oh. Em. Gee. I may be overreacting, or just a little too excited, but I am super in love with preparing fennel this way. Even B tried it and liked it! The fennel softens and the strong anise-type flavor softens somewhat. I can’t wait to make this again!

Roasted Fennel & Carrots - i crashed the web

Roasted Fennel & Carrots

Here’s what you need:

  • One fennel bulb (without the stalks, but save the fronds), chopped into 1/2 inch slices
  • four large carrots, peeled and sliced into 1 to 1 1/2 inch chunks
  • 1 Tablespoon olive oil
  • 1/2 tsp fennel seeds
  • 1 clove garlic, minced
  • salt and pepper, to taste

Here’s what you do:

  1. Preheat oven to 425.
  2. Toss sliced fennel and carrots with olive oil.
  3. Place fennel and carrots in a small casserole dish. Toss with fennel seeds and add minced garlic, salt and pepper. Bake in preheated oven for 30-35 minutes, or until carrots and fennel are tender.
  4. For added fennel taste, save the fronds and sprinkle 1-2 tsp. of the leaves on top.
  5. Enjoy! Makes 2 side dishes or one large vegetarian main dish. For a vegetarian main dish, serve with a protein-rich grain like freekeh or quinoa, and/or a side of beans like lentils. Yum!
Roasted Fennel and Carrots - i crashed the web

fresh out of the oven!

Some questions for you:

  • What food or ingredient do you think of when you think of CSAs or farmers markets?
  • Do you enjoy fennel? How do you eat it – raw or cooked?
  • Do you eat your friend/significant other/child/roommate’s food if they don’t like it? I’m not judging!

Meatless Monday: Cilantro Garlic Scape Pesto

/ Melissa (I Crashed the Web) / 2 Comments

B is one of those people who doesn’t like cilantro. He doesn’t mind it in moderation (as in 1-2 sprigs in a salad or guacamole), but that’s it. So when we received a few bunches of cilantro in our Fresh Fork summer share, I knew I’d have to make something pretty amazing that would help us use the cilantro fast. And then when I only ended up using half our garlic scapes in a stir fry one night the idea came to me – cilantro garlic scape pesto.

Looking online, I was surprised to find quite a few pesto recipes featuring cilantro, garlic scapes, and other CSA-friendly ingredients. I chose/created this one because these were the ingredients I had on hand. It’d certainly be delicious with another type of nut and an added sprinkle (or two) of parmesan!

Cilantro Garlic Scape Pesto

Cilantro Garlic Scape Pesto

Here’s what you need:

  • 10 garlic scapes
  • 1 bunch cilantro (roughly about 1 cup)
  • 1/4 cup chopped or slivered almonds
  • 3 Tablespoons olive oil

Here’s what you do:

  1. Cut up garlic scapes into 1-2 inch pieces. Add sliced scapes and cilantro to blender. Mix well.
  2. Add in slivered almonds, continue to blend until a thick paste forms.
  3. Add in olive oil, one tablespoonful at a time and continue to blend until paste becomes somewhat creamy. Add in extra salt, scapes, cilantro or oil to taste, as necessary.
  4. Enjoy! Makes about 1/3 cup pesto- perfect on top of some pasta, zoodles, or even chicken (for a non-meatless dish).

Cilantro Garlic Scape Pesto

Some questions for you:

  • Do you have a CSA? What’s the strangest ingredient you’ve gotten?
  • What’s your favorite pesto recipe use? I love the basic pesto with pignoli nuts and basil. 
  • Are you a cilantro fan? Yes I am! Love it on chicken, salsa, seafood (especially raw seafood – hello ceviche!), and more.

 

Meatless Monday: Freekeh Salad with Chickpeas and Goat Cheese

/ Melissa (I Crashed the Web) / 1 Comment

While I’m back to eating meat (I gave it up for Lent) and have been for some time, I still enjoy the occasional meatless meal. I’d been dying to try freekeh for a while now – after hearing it dubbed the “new quinoa” I knew that I had to give it a try.

What is freekeh? According to Wikipedia, freekeh “is a cereal food made from green wheat that goes through a roasting process in its production.” Freekeh Foods says, “Freekeh is a healthy alternative to rice because it has up to 3 times the protein as even brown rice! Freekeh is a roasted ancient grain that is equal to quinoa in protein and fiber … Freekeh has 6 g protein and 4 g fiber per serving.”

Freekeh Salad with Chickpeas and Goat Cheese

Anyway, enough about the health aspects of freekeh. You get it – it’s healthy. Now, how does it taste?

It reminded me more of rice than quinoa from the texture and flavor. It wasn’t nutty like some quinoas can be and it had a similar soft texture to rice. And it was just as easy to prepare! The fine folks at Freekeh Foods sent me three packages of Freekeh (original, rosemary sage, tamari) along with a bunch of recipe cards with recipes from freekeh breakfast cereal to freekeh chili. I can’t wait to try all the recipes out. But in the meantime, let me share some recipes I came up with, based on what I had on hand. First, Freekeh Salad with Chickpeas and Goat Cheese:

Freekeh Salad with Chickpeas and Goat Cheese

Freekeh Salad with Chickpeas and Goat Cheese

Here’s what you need:

  • 1 c. dry freekeh (I used Freekeh Foods original)
  • 2 TBS olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced or diced
  • 1 can chickpeas
  • 1/4 c. goat cheese
  • 1/4 c. toasted pine nuts

Here’s what you do:

  1. Prepare freekeh according to package directions (my freekeh said to add to 2 1/2 c water, boil, then simmer for 20ish minutes).
  2. While freekeh is cooking, heat 1-2 TBS olive oil on a pan over medium low heat. Add chopped onion and cook for 3-4 minutes. Add in garlic. Cook onion and garlic for 5 or so more minutes, until onion is translucent and soft.
  3. Remove onion and garlic from heat but keep in pan. Add chickpeas and toss to mix well.
  4. When freekeh is done cooking, drain well. Add to onion/garlic/chickpea mixture. Toss so the olive oil and garlic fully incorporate with the freekeh. Pour mixture into a bowl.
  5. Just before serving, toss with pine nuts and goat cheese. Enjoy!

Makes: 2-3 side dishes or 1-2 vegetarian main meals

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Some questions for you:

  • Have you tried freekeh before?
  • What’s your favorite meatless meal?
  • What other freekeh recipes should I try?

Disclosure: Freekeh Foods sent me three packages of Freekeh to try out. I was not compensated for this post and all opinions/thoughts/photos/other randomness are my own. And I can’t wait to try out my next package and share the info with you!

Freekeh Salad with Chickpeas and Goat Cheese

Looking for some more Meatless Monday, vegetarian recipes? Here are a few of my favorites:

more meatless mondays (1)

Eating like a hipster … Roasted butternut squash with kale, mushrooms, onions, roasted red pepper and goat cheese

/ Melissa (I Crashed the Web) / Leave a comment

The other day I came across a list of the most hipster foods there are. Hipster foods! And can you believe  that out of that list, B and I enjoy most of them on a regular basis? Like, a LOT of them? For example, here are just a few:

  • Cold brew coffee – B LOVES this, especially this time of year.
  • Anything from a food truck – Obviously. Who doesn’t like stuff from a food truck? Helllllo Walnut Wednesdays!
  • Pickles – Always have, always will love them.
  • Brussels sprouts – B’s not a fan but I’ve been eating them roasted for a while!
  • Bacon – you can’t tell me bacon is just for hipsters. We got some nitrate free bacon in our CSA last year and I can’t wait to get it again.
  • Cauliflower – Have you met me? I love cauliflower! Roasted, mashed, buttery… please, I’ve been eating cauliflower for years. My parents cook cauliflower. Does this make my parents hipsters?
  • Kale – SEE BELOW. Seriously, I don’t know whether to be flattered or insulted.

butternut squash kale, mushrooms, onions, roasted red pepper and goat cheese

Roasted Butternut squash with Kale, Mushrooms, Onions, Roasted Red Pepper and Goat Cheese

Here’s what you need:

  • 2-3 Tbs olive oil
  • 1 butternut squash, peeled and chopped into about 1-inch pieces
  • 1 large bunch kale, washed, and chopped (remove stem)
  • 2 cloves garlic, minced or finely diced
  • 1 c. chopped yellow onion
  • 1 c. sliced mushrooms
  • 1-3 tsp hot sauce, to taste (optional)
  • 1/2 red pepper, roasted
  • 1/2 c. crumbled goat cheese

Here’s what you do:

  1. Preheat the oven to 400 degrees. Place chopped up butternut squash onto a greased baking sheet. Bake for 30-40 minutes, until squash is just starting to brown.
  2. While squash is cooking, in a large saucepan, heat up about 2 Tbs olive oil on medium high heat. Add in garlic and sautee for 2 minutes or until it starts to smell yummy (yes, I LOVE the smell of garlic!). Add in diced onion and cook for 2-3 more minutes until onion starts to become translucent. Add in mushrooms and cook for another 3ish minutes. Add kale and cook until kale has wilted. You may need to add more olive oil at this time. If you like heat, here’s where you’ll add your hot sauce.
  3. When squash is done, add to mushroom/onion/kale/garlic pot. Saute squash just enough so that it starts to caramelize slightly.
  4. Almost finished! Pour onto a plate and top with goat cheese and roasted red pepper. Enjoy as a vegetarian main dish or as a side dish. Enjoy!

butternut squash with kale, mushrooms, onions, roasted red pepper and goat cheese - i crashed the web

 

Some questions for you:

Are any of the hipster foods foods you enjoy regularly? See above. Apparently, yes.

Are your parents hipsters? Ha, well since they eat cauliflower … and my dad likes craft beer and has been wearing Converse since the beginning of time. Maybe? Which makes me think of this great blog: Dads are the original hipster.

Are you a hipster? Trick question!  A hipster would never admit to being a hipster. GOTCHA!

What’s something vegetarian you enjoyed lately?

Meatless Monday: Quinoa Hummus Patties

/ Melissa (I Crashed the Web) / 5 Comments

I may have a hummus problem. The other day I realized I’d eaten hummus, as part of a meal, 4 days in a row.  I know there are worse things to claim, but 4 days in a row? That’s nearly a week. Wonder if I can keep the streak going (I’ve also eaten chocolate about 40 days in a row) …

Anyway, I digress. The other night for dinner I was happy to have enough time to put together something vegetarian-friendly, flavorful and also that would serve as a side dish for B. I’d seem some recipes for hummus/quinoa tabbouleh and quinoa burgers and decided to combine both. They are somewhat crumbly but mine held together pretty well and were pretty flavorful without too many spices.

Warning – I took these pictures with my phone, per usual. They came out pretty gnarly (yes, worse than some of the other food pics I take) but the recipe was so delicious I had to post it. B asked I could make these again so I declare that a success 🙂

QUINOA HUMMUS PATTIES i crashed the web

Here’s what you need:

  • 1 c quinoa (cooked)
  • ½ c hummus
  • ½ c finely diced red pepper
  • 3 green onions, finely chopped
  • 1 clove garlic, minced
  • 1 TBS flaxseed
  • 1 tsp crushed red pepper flakes (optional)
  • 1-2 TBS olive oil

Here’s what you do:

  1. Combine quinoa, hummus, red pepper, garlic and green onions in a bowl. Mix well.
  2. Add in flaxseed to help bind the mixture. Add in crushed red pepper flakes (optional if you like heat).
  3. Form mixture into four to five even sized patties and place on a well-greased plate. Store in refrigerator for 30 minutes to one hour. (I put it in the freezer for about 20 minutes) This will help the patties harden.
  4. Heat a pan with olive oil over medium to medium-high heat and add olive oil once heated. Carefully add patties to pan and brown each side for about 4-6 minutes. Be careful when flipping – patties are crumbly and you may need to reshape them if they start to come apart.
  5. Enjoy!
  6. Serving suggestion: I had 2 as a main meal and served with spinach, roasted red pepper, more hummus, tomato, and hot sauce. They’d also be delicious with a garlic yogurt sauce. B had his as a side dish to some chicken with Greek spices. I’ll be doubling the recipe next time!
I swear it tastes better than it looks

I swear it tastes better than it looks

Some questions for you:

  • Are you on any food-eating streaks?
  • Are you a hummus fan? Yes! I also really love baba ghanoush, its smoky eggplant cousin. 
  • Do you make your own hummus? Actually, most of the time I find it easier and just as tasty to just buy it. If you find a brand you like – stick to it! The hummus from the recipe above was from a stand at the West Side Market and it was delicious.
  • Favorite veggie burger recipe? Come on, I’m looking for a new one!

Meatless Monday: Vegetarian “Fried Rice”

/ Melissa (I Crashed the Web) / Leave a comment

Since giving up meat for Lent another year in a row, I’ve actually had very little chance to play around with vegetarian recipes this year. It’s been 3 weeks, and due to a busy work schedule, B and I have been living on leftovers, Chipotle, Flaming Ice Cube and other takeouts. As much as I love all of those – I’m getting tired of it and can’t wait until returning to normalcy and eating home again!

Anyway, on one of the few nights we were home, I realized we pretty much had all the ingredients to make a Quinoa Fried Rice recipe I had seen online. So while B was busy going for a run (I had worked out in the morning), I got busy, threw together my usual stir fry ingredients with a few extras (including eggs and quinoa) and voila – there you have it – vegetarian (well I guess technically it’s ovo-vegetarian) “fried rice.” This made about 4 servings – I had mine as a main meal and B had his with a side of some chicken that I made in the same sauce.

vegetarian fried rice with quinoa - i crashed the web

Vegetarian “Fried Rice” (with quinoa and egg)

Here’s what you need:

  • Pam or other cooking spray
  • 2 tablespoons olive oil
  • 1 egg, beaten, with 1 egg white
  • 2 cloves garlic, diced
  • 1/4 cup soy sauce, divided
  • 1 small onion, diced
  • 8 ounces mushrooms, sliced
  • 1/2 head broccoli, chopped into florets
  • 1/2 eggplant, chopped into 1-inch pieces
  • 1 cup asparagus, chopped
  • 2 carrots, peeled and grated
  • 2 to 2 1/2 cups cooked quinoa (I used 2 cups so our portions had more veggies than quinoa – if you prefer a higher ratio of quinoa to veggies, aim for 2 1/2 cups)
  • 1 tablespoon grated fresh ginger
  • 2 green onions, sliced
  • Sriracha sauce, for serving

Here’s what you do:

  1. Spray a small skillet with Pam or other cooking spray and turn into medium to medium-low heat. Add beaten eggs and cook for about 2 minutes per side, flipping once. Let cool, then dice into small pieces. Reserve.
  2. Meanwhile, in a large skillet, heat remaining olive oil over medium-high heat. Add garlic and onion. Cook, stirring often, until onions are translucent, about 5 minutes.
  3. Add mushrooms, broccoli, eggplant and about half of the soy sauce (2 tablespoons).Cook, continuing to stir, for about another 5-6 minutes, until vegetables are tender.
  4. Add asparagus and carrots. Cook for another 2-3 minutes so vegetables cook through and absorb flavor.
  5. Add cooked (YES you must cook the quinoa first!) quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
  6. Add freshly grated ginger and remaining soy sauce. Toss gently to combine and cook, stirring so it doesn’t burn, for about 3 more minutes.
  7. Stir in green onions and chopped eggs and serve. Drizzle Sriracha on top for added color and kick.
    vegetarian fried rice with quinoa - i crashed the web

    almost done!

    vegetarian fried rice with quinoa - i crashed the web

    ready to be eaten!

Meatless Monday: Eat Your Veggies!

/ Melissa (I Crashed the Web) / 4 Comments

It’s another Lent and I’ve given up eating meat, another year in a row. I’m excited for the challenge, and already regretting it. I already had a craving for buffalo chicken salad AND pepperoni pizza – and it’s been less than a week.

That being said, I have been pinning up a bazillion NEW vegetarian recipes (in addition to the few I already have made) that I hope to get a chance to make sometime in the coming weeks. Here are just a few of the ones that have been inspiring me. I can’t wait to try some of these out!

Vegetarian fried rice (but it’s really quinoa) from sheknows.com

Cauliflower and Chickpea Stew With Couscous from Martha Stewart

Kale with Caramelized Squash and Onions from She’s Cookin

Vegan Lentil Loaf from eat live run

Wild Mushroom Lentil Burger from My New Roots

Creamy Cauliflower Soup from Skinny Taste

Roasted Cauliflower Lentil Soup from Vegan Yack Attack

Mushroom Lentil Spaghetti Squash Casserole, also from Vegan Yack Attack

And of course, some questions:

  • Which look  the most appetizing to you?
  • Place your bets – which do you think B would even try?
  • Do you have any favorite vegetarian recipes? Please share! I want to try them all out!
  • Do you give up anything for Lent?

Meatless Monday: Easy Eggplant and Squash Curry

/ Melissa (I Crashed the Web) / Leave a comment

“We haven’t had Indian food in a while,” said B the other day. He was right – we were on a stint for a while where we were having Indian food as our go-to takeout or eat-out option on a somewhat (not daily) regular basis. And it’s true, I can’t recall the last time we both went out for Indian food. OR Thai food. BUT I’ve been on a going-out-to-eat spree and didn’t really want to continue it. Between traveling for work, lack of groceries and birthday / friend / etc. meals, I’m somewhat getting tired of eating out. Just ask B – I go eat to eat 4 times in a row and I’m sick of it.

Anyway, that’s why I decided to make some semi-Indian/Thai-hybrid dinner from what we had on hand in our apartment. OK, it’s probably neither (sorry if you are an expert in either cuisine) – it’s just a vegetarian curry dish. Anyway, we go to the West Side Market nearly weekly and tend to stock up on a ton of veggies from our favorite stand – and last week I had gotten tomatoes, squash, eggplant, peppers, onions and more. Keeping this in mind, and seeing a few fun recipes online, I decided to recreate the Indian/Thai/Going Out To Eat food experience right from our apartment.

eggplant and squash curry over quinoa - i crashed the web

Eggplant and Squash Curry with Quinoa

Here’s what you need:

  • 1 butternut squash
  • 3 TBS olive oil, divided into 1TBS and 2 TBS
  • 3 TBS cumin, divided
  • Salt and freshly ground black pepper
  • 2 red bell peppers, diced and seeded
  • 1 onion (I used a red onion), sliced into bite-sized pieces
  • 1 medium eggplant, diced into bite-size pieces
  • 1 (1-inch) piece fresh ginger, peeled and thinly sliced
  •  3 cloves garlic, sliced
  • 2 TBS curry powder
  • 1 teaspon ground cardamom
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 can (1 ½ cups) chickpeas
  • 1 c. quinoa, cooked according to package directions (typically with 2 c water)
  • ¼ c unsweetened coconut

Here’s what you do:

  1. Reheat oven to 425 degrees F.
  2. Peel and cut squash into bite-sized pieces, about 1 inch squares. toss with 1 TBS of olive oil and season with salt, pepper and 1 TBS cumin.
  3. Place seasoned squash on a baking sheet and roast for 25 to 30 minutes, until squash is soft and starting to brown.
  4. While squash is cooking, heat  2 TBS olive oil in a large skillet. Add chopped pepper, onion, eggplant, ginger and garlic. Add salt, pepper, curry powder, cardamom and 1 TBS cumin. Cook for 3-5 minutes, letting vegetables start to get tender.
  5. Cover the skillet and cook for 10 minutes or until eggplant is softened. Add in roasted squash, canned tomatoes in juice and chickpeas. Add another tablespoon of cumin. Cook for another 3-5 minutes.
  6. Add in cooked quinoa and unsweetened coconut and cook for another minute.
  7. Enjoy!
eggplant and squash curry - icrashedtheweb.jpg

Add in the quinoa and coconut …

eggplant and squash curry - icrashedtheweb.jpg

Enjoy!

Some notes:

  • B thought this recipe was “so so” and when I asked him what he’d change he said “maybe a little less seasoning next time.” SO please use the curry/cardamom/cumin guidelines to taste – you can always add more as it continues to cook.
  •  B also doesn’t like coconut so I only added a handful to the final dish, and mostly on the portion I was eating – feel free to add more, and even some coconut milk if you prefer coconut curry to traditional curry.
  • I have used the powdered red curry, which is spicier than the yellow curry I have. Thus I didn’t add any chili powder. If you like it spicy and you only have yellow (not-so-spicy) curry on hand, feel free to add some chili powder as well!

Some questions for you: Share your answers in the comments – mine are in italic!

  • Do you ever just literally throw everything you have on hand into a dish to see what happens? Yes, too often. In this case I was actually kinda pleased with myself – it seems pre-thought out!
  • What’s your favorite Indian food dish?  I love Chicken Tikka Masala or anything Vindaloo.
  • What’s your favorite Thai dish? Any thai soup, or pad ke mao and I love their spring rolls!
  • How often do you go out to eat? How often do you feel is “too much?” I don’t know why, but after eating 3-4 meals out in a row I start to feel sick/gross. Even if I’m eating healthy, I just prefer homemade meals!

Cooking with Ali – Vegetarian Samosas

/ Melissa (I Crashed the Web) / 4 Comments

I don’t know when it happened, but one day I started to really enjoy cooking. I began to see cooking as an activity, not as a means to an end, and on any given weekend (or time that I wasn’t rushed), enjoyed taking the time to cook as a way of entertainment, stress relief etc. This isn’t always the case – we all know that after a day of working late and then a late workout, cooking gets pushed to the side burner – but when I have the time I love to take the time to enjoy it and be adventurous.

My former “work spouse” (don’t ask, that’s what we called one another) Ali, also feels the same way. I am in awe of her instagram – she is always posting so many fun, creative and healthy recipes. That’s why when we got together for dinner before the holidays and she suggested we get together in January, in honor of my birthday, for a day of cooking, I couldn’t have been more excited!

Enter, cooking with Ali. First let me introduce you to Ali:

20140111_140911

Can’t you tell how awesome she is? Her apron even matches her comfy zip up. And it wasn’t intended!

Anyway, we started out with a trip to the West Side Market to pick up supplies. We knew we wanted to make something Indian-inspired, and Ali had found a recipe for some vegetarian samosas that looked amazing. I admittedly have been intimidated by rice paper for years, so I figured there was no time like the present to get over my fear.

So here you go – I present to you, Ali and my slight modification of My New Roots’ fully loaded samosas. If you make these, you MUST make the mint chutney. I admit that I wasn’t so sure (I’m not always a fan of the sweet/spicy combo) but it was AWESOME.

  VEGETARIAN SAMOSAS - I CRASHED THE WEB

Vegetarian Samosas (with slight modifications from  My New Roots’ fully loaded samosas)

Here’s what you need:

  • 8 round rice paper wrappers, about 8.5”
  • 1 Tablespoon of coconut oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 tsp. minced ginger
  • ¾ tsp. sea salt
  • ½ cup unsalted cashews
  • ¼ cup unsweetened coconut
  • 3 medium carrots
  • 1 ½ cup green peas
  • 1 cup chickpeas
  • 2 cups packed fresh baby spinach
  • 2 tsp cumin
  • 1 tsp mustard powder
  • ½ tsp. turmeric
  • ¼ tsp. cardamom
  • 1/8 tsp. cinnamon
  • cayenne pepper (to taste)

Here’s what you do:

  1. In a dry skillet over medium heat, lightly toast coconut until golden. Remove from heat and set aside.
  2. Dice onion and carrots to about the size of the peas. Roughly chop up cashews.
  3. Heat the coconut oil in a frying pan. Add the onion, cumin, mustard powder and minced ginger.  Cook five minutes, then add the garlic. Cook a couple minutes, then add carrots. Stir to coat with spices, cook five minutes, add peas and chickpeas. Remove from heat and stir in spinach, coconut and cashews.
  4. Fill a large bowl about halfway with warm water. One at a time, place a rice paper wrap in the water and let soften, just until it becomes somewhat pliable (NOT soggy! – as Ali told me you should still be able to see some of the pattern from the paper on it). Remove from water and place rice paper on a clean, flat surface – like your counter. Using a pizza cutter, slice the rice paper circle in half. On both halves, place a  scoop of the filling. Fold it up! This is somewhat hard to explain and do – but the original site recommends you: “Fold the bottom corner about a third of the way up the round side of the half), followed by the top corner to meet the base of the fold you just made, creating a triangle. Fold the round edge up onto the top of the package to seal it, and flip it over. This is now the top of the samosa.”
  5. Continue and repeat steps with the remaining rice paper and filling. Place samosas on a lightly greased baking sheet.
  6. Cook for about 20 minutes, flipping about halfway through in a preheated 400°F  oven. They should be slightly brown and somewhat crispy when done. To make them even crispier, brush samosas with a little melted coconut oil before putting int he oven.
  7. Remove from oven and serve with the Sweet n’ Spicy Mint Chutney.

For the Sweet n’ Spicy Mint Chutney (DEFINITELY MAKE THIS)

Here’s what you need:

  • 1 cup firmly packed mint leaves (no stems, washed and dried)
  • 1 clove garlic
  • 1 tsp. minced ginger
  • 2 Medjool dates
  • 1 fresh serrano chili
  • ¼ cup freshly squeezed lime juice
  • 1 Tbsp. olive oil
  • salt to taste

Here’s what you do:

  1. In a food processor pulse garlic, ginger, and chili pepper until a nice paste.
  2. Add dates (you may need to remove the pits first!), mint leaves, lime juice and olive oil. Blend on high until your chutney is smooth.
  3. If it’s too chunky, add a little more olive oil.
  4. Enjoy! I dare you not to want to eat this with a spoon. Or your finger. YUM!
Some of our goodies from the West Side Market

Some of our goodies from the West Side Market. We also made stuffed portobellos.

vegetarian samosas

cooking the “meat” of the samosas. this filling was so good – i’d eat it by itself!

folding the rice paper

folding the rice paper

ready for the oven!

ready for the oven!

vegetarian samosas

ready to eat!

Three things happened after I made these:

  • I got over my fear of rice paper. Spring rolls, here I come!
  • My New Roots became one of my new favorite blogs. You must check it out. Not only because her food pictures are way better than mine, but because she has SO many good recipes I can’t wait to try – especially when I give up meat again for Lent!
  • I fell into a food coma. And was surprised that even B enjoyed these!

Oh, and this happened:

My apron clearly doesn't match

My apron clearly doesn’t match

we proceeded to take pictures of our food

we proceeded to take pictures of our food

Anyway, you MUST make these and tell me how much you love them. And how My New Roots is your new favorite blog.

Some questions for you:

  • Do you have any “work spouses”?
  • Do you wear an apron when you cook?
  • Any weird food phobias for cooking  (not eating)? Mine was rice paper, but now it may be seaweed to roll for sushi. Apparently I have a fear of things you roll?
  • Do you like cooking or find it just a necessary evil?
  • Favorite vegetarian recipes? I want them!