New Noshes: Recipes for the Coming Week
This week’s recipes include a few newbies for me. I plan to return to those delicious-looking peanut tikkis my husband left for me to find (remember?); while on the phone with my sister, I realized that I’ve not had a single peach this season, so on Thursday, I’ll be serving baked peaches with pine nuts; and to start the week off right, I’ll be tackling the ever-infamous “veggie loaf,” which Karina of Gluten-Free Goddess claims is the punch-line for many a vegan/vegetarian joke. But I’m with her: go ahead and laugh–I think they can be delicious, and I’m excited to try her version.
While this recipe calls for apricot preserves, I’m going to try mine with a pomegranate spread. Shall we compare results?
Shopping List: (for loaf) extra virgin olive oil; 1 cup chopped onion- red or sweet; 2 heaping cups chopped Baby Bella or Cremini mushrooms; 2 cloves garlic, minced; 1 tablespoon balsamic vinegar; 5 cups loosely packed baby spinach leaves; sea salt and ground pepper; 1 cup cooked quinoa*; 1 cup toasted gluten-free bread or waffle crumbs; 2 tablespoons ketchup; 2 tablespoons molasses; 1 tablespoon good olive oil; 1 tablespoon dried mix of basil, thyme, oregano, parsley, marjoram; 1 teaspoon fresh minced rosemary; 3-4 scallions (spring onions) sliced thin, white to light green section; 1 baked sweet potato, peeled, diced*; (for glaze) 1/4 cup no-sugar apricot fruit spread; 1 tablespoon balsamic vinegar; 1 tablespoon maple syrup; a sprinkle of cinnamon and cumin; hot red chili flakes, to taste
*Feel free to cook the quinoa and bake the sweet potato the night before
Can add: half-cup of sunflower or pine nuts
Can serve with: fresh salad
Peanut Tikkis with Tamarind-Date Chutney (scroll down page)
Shopping List: (for tikkis) 2 medium russet potatoes, peeled and cut in half; 1/4 medium red bell pepper, cut into small dice (1/4 cup); 1/4 cup plain gluten-free bread crumbs; 1/2 cup cooked corn kernels; 1/4 cup pomegranate seeds (optional); 1/4 teaspoon salt, or more to taste; 1 tablespoon minced cilantro leaves; 1/2 cup roasted, salted peanuts, coarsely ground; 1/2 to 1 teaspoon ground chili pepper or crushed red pepper flakes 4 to 6 tablespoons extra-virgin olive oil; store-bought tamarind-date chutney (available at Indian markets) for drizzling*
*or, if you’re feeling extra-adventurous, you can find a recipe for tamarind-date chutney here.
Can serve with: red lentils, sweet cucumber salad
If you’ve soaked your chickpeas the night before or cooked them in the crock pot on low during the day, this recipe is a perfect 20-minute meal.
Shopping List: (spice blend) 1 tablespoon plus 1 teaspoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon fennel seeds, chopped; 1/2 teaspoon cardamom; 1/4 teaspoon cinnamon; 1/8 teaspoon ground cloves; 1/4 teaspoon ground cayenne; (for chana) 3 tablespoons coconut oil; 1 large onion, sliced in medium pieces; 2 jalapenos, deseeded and thinly sliced; 5 cloves garlic, minced; 1 heaping tablespoon minced fresh ginger; 1/4 cup finely chopped fresh cilantro; 3 pounds tomatoes, diced; fresh black pepper; 1 teaspoon salt; 3 1/2 cups cooked chickpeas; 1 teaspoon agave; juice of one lime, or 1 teaspoon tamarind concentrate
Can add: fresh spinach or other dark greens
Can serve with: brown or jasmine rice
Shopping List: (for cucumber salad) 3 medium cucumbers, partially peeled; 1-2 green serrano chiles, stemmed and minced; 1/2 cup peanuts, toasted; 1/3 cup dried large-flake coconut, toasted; 2 tablespoons fresh lemon juice; 1 teaspoon natural cane sugar; 1 tablespoon, ghee, clarified butter, or sunflower oil; 1/2 teaspoon black mustard seeds; 1/4 teaspoon cumin seeds; scant 1/2 teaspoon fine grain sea salt; handful cilantro, chopped; (for baked peaches) 1/2 cup dry white wine; 1/4 cup sugar; 8 large peaches, peeled, halved, and pitted; 4 tablespoons butter or Earth Balance; 3/4 cup pine nuts
Shopping List: 1 cup quinoa; 2 teaspoons oil; 4 cups small broccoli florettes, and diced stems; 1 1/2 cup cooked black beans; 1 clove garlic; 1/3 cup slivered almonds, toasted (divided); 2 to 3 chipotles in adobo, seeded; 1/4 cup water; 3/4 cup frozen raspberries, thawed; 1 teaspoon agave (or sugar or maple syrup); 1/4 teaspoon salt
Can add: bell pepper; raw, grated zucchini; diced sweet potato
Can serve with: steamed veggies
HERE’S TO A WEEK OF ADVENTUROUS COOKING!