Tag Archives: lunch

Rajas con “Crema” (V+GF)

If there’s one type of cuisine I could have every day it’s Mexican! Kind of like Indian Food, the flavor profile is so complex, so rich and satisfying. This is a recipe a good friend recommended to me. It’s a take on “Rajas con Crema” a mexican dish with poblano peppers and lots of cream. Instead of cream, I used cashews, rich in protein and only a portion of the fat of regular cream. I also added some seasonal squash and corn to the dish.  I served it up with some corn tortillas, black beans and homemade pico de gallo. Delish! It truly takes very little time once all the veggies are chopped. I know you’ll love it!

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Note: The spiciness of this dish really depends on the chillies you get. Some peppers are hotter than others. Try to  seed and de-vein the peppers if you prefer less spice and add more cream if it is still too hot for our liking.  

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Massaged Kale and Quinoa Salad

It’s been a while since my last post. Sorry for the delay! i just started a new job and have been busy adjusting to the new schedule. One thing that I’ve been making a point to do, is to pack my lunch almost every day. This helps me save money, but also ensures that I’m getting healthy food with good quality ingredients. I tend to keep my lunches light to avoid the afternoon slump. This Kale Quinoa salad can be quite filling though! Feel free to add proteins, like chick peas, or boiled egg for a more filling meal. I just tossed this with a simple lemon vinaigrette, but tastes great with balsamic too!

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Yellow Mung Lentil Dosa with Spicy Tomato Chutney

It juuuust turned to fall. This past weekend was the first time I had to break out the scarves and sweaters. And I wasn’t happy about it! Right before summer ended, I stocked up on some lovely vine ripened tomatoes to make some spicy tomato chutney. I just love  summer veggies and am going to miss them, but making a large batch of tomato chutney is a good way of preserving some of summer. If you make enough, you can freeze some for later.I have been meaning to make tomato chutney for a while now, and the best tomato chutney I’ve eaten is at my aunt’s house in india by her cook, Subbu. So naturally, I asked my grandmother to help with the recipe.

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Beat the Heat with Cold Peanut Soba Noodles with Cucumber and Scallions

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This is one of my favorite dishes. It is really easy to make and it is great to entertain with too. In many restaurants they serve it cold as an appetizer. For this recipe I used soba noodles, which is made with buckwheat flour.  The dish is easy to make, using a sauce peanut butter, tamari, rice vinegar and cayenne pepper.  You mix it all together with some cold cucumbers, scallions and fresh cilantro and you a refreshing meal!

Health Stuff

Buckwheat is an extremely healthy food and if you are not using it in your diet you should be! It is gluten-free and packed with essential nutrients like manganese, magnesium and copper. The nutrients in buckwheat help with blood sugar control and studies have found that people who consume soba noodles have a lowered risk of developing cholesterol problems.  The noodles also cook quicker than egg noodles or pasta.

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You will need:

  • Soba noodles (you can find these in the asian section of any grocery store. The brand I used is called Wel Pac)
  • Crunchy unsalted peanut butter. (Try to use good peanut butter, not Jif)
  • Rice Vinegar (If you don’t have this, try lemon juice)
  • Cayenne Pepper
  • Half an English cucumber, seeded, peeled and sliced into small pieces
  • Fresh Cilantro, chopped
  • Scallions, chopped

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To Prepare:

1. In a large mixing bowl, combine 3 tablespoons of  peanut butter, with 2-3 even tablespoons of rice vinegar and 1 tablespoon of Tamari, or soy sauce.

2. Whisk this sauce until  it is smooth and creamy. Add some warm water to loosen up the peanut butter. Taste the sauce! Add more of each ingredient to your taste. Tis is very important because each person has different tastes, some like it more salty, so add more soy sauce, some like it more tangy, so add more vinegar. But the important thing is to make sure the sauce is smooth enough to coat the noodles. Sprinkle some cayenne pepper at the end.

3. Make sure the veg are prepped. Chop a bunch of scallions, cut up some cilantro (I don’t like to finely chop this for this recipe, let the leaves show nicely throughout), and peel, seed and slice an english cucumber.

4. Bring a pot of water to boil. Add in the soba noodles. The packet comes with 3 bunches of soba noodles. I used one for 2 servings. Cook for about 4 minutes. Drain and transfer the noodles to the mixing bowl to mix together with the sauce.

5. When the noodles have cooled enough, add in the cold ingredients and mix well.

6. Chill for 20 minutes in the refrigerator and serve!

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Servings: This recipe makes enough for 2 as I made this for me and my roommate. Increase the quantities for larger groups.