Tag: dinner ideas

Simple, Sexy, Summertime Farro

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2014-09-06 17.00.46

I’m in denial that summer is coming to a close. Seriously? Who decided it could end? Nooooo I’m not ready (yes, read that in a Kevin Hart voice, laugh, then keep reading).

Just because the seasons are changing doesn’t mean I have to let go of the awesomeness that the summer brings in terms of food. So I decided to come up with a simple, delicious and amazingly sexy farro dish to soothe my dissatisfaction. The best part about this dish is you can eat it ALL the time, regardless of the season. But I’m pretty sure you want to make the most out of your bounty of heirloom tomatoes right about now. So, let’s get cracking!

What You Need: 

  • 1 cup cooked farro (follow the package instructions, rinse and set aside)
  • 2 persian cucumbers, cubed
  • 1 cup of tomato, diced
  • 1/2 cup of radishes, diced
  • 1 can of organic garbanzo beans, rinsed
  • 1/4 cup mint, finely chopped
  • 1 lemon, juiced
  • 3 tablespoons extra virgin olive oil
  • Sea salt and black pepper to taste
  • Optional: Sheep’s Milk Feta Cheese, crumbled

How You Make It: 

  1. Combine all ingredients in a large serving bowl. Season as needed.
  2. Enjoy

Yes, it really is all that simple.

Do you have any recipe ideas that use farro? I would love to know!

Peace, love, no beef!

Guramrit

Pudla for Your Soul aka Indian Chickpea Crepes

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2014-05-20 20.12.19

Gasp! This is the second Indian recipe I’ve decided to share with all of you.

I am really excited. First, because I actually successfully made these for the FIRST time. Second, I just really love these so much and it brings back amazing memories from my childhood, dipping these yummy babies in loads of ketchup (forgive me, I didn’t know any better- though it still tastes delicious with or without it).

So, wipe the drool off your chin and get ready to enjoy one of the easiest Indian dishes EVER (and it’s gluten free).

What You Need: 

1 1/3 cups chickpea/garbanzo/gram (also known as besan) flour
1 cup water
1 jalapeno, diced finely
1 cup cilantro, chopped
1 tomato, finely chopped
2 cloves of garlic, diced
1 inch fresh ginger, chopped
2 teaspoons sea salt
1/2 teaspoon chili powder
1 tablespoon of ghee/clarified butter (this isn’t necessarily vegan, but honestly it’s not going to kill you to use it!) **option to use canola oil**

How You Make it: 

  1. In a large mixing bowl, combine the besan/chickpea flour, salt, chili powder. Finely chop the cilantro, jalapeno and grated ginger and toss in. Slowly pour in the water removing any lumps that may have formed- use your hands!
  2. When you have a smooth mixture, let sit for at least half an hour or up to 2 hours.
  3. Once you’re ready to cook, toss in tomatoes. Stirring gently.
  4. Grab a tawa, cast iron skillet or frying pan. Heat on high and drizzle a small amount of ghee or canola oil. Reduce the heat to medium high.
  5. Using a ladle, pour gently onto the center of the pan. Gently move the mixture around to form a circle, hopefully as evenly as possible.
  6. Cook on one side until you see bubbles forming on the top (think, pancakes). Flip over and cook the other side until golden brown and crispy.
  7. Serve while hot with chutney, greek yogurt (or tzatziki), ketchup or however else you like your pancakes 🙂

Now, get yourself to the kitchen and start making these today! You will start craving these yummy savory pancakes RIGHT now.

For the tzatziki lovers

For the tzatziki lovers

Peace, love and NO Beef!

Guramrit

 

Holla for Chana Masala

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2014-04-16 19.47.32

I believe this is my very first Indian recipe on the blog. Gasp. This is a very auspicious moment. I actually loved how this dish turned out so much I am happy to share it with you. The best part? SUPER EASY! Many Indian dishes take FOREVER and this is simply because of the spices, marinating and making sure you get so many layers of flavor in each bite (this takes great expertise-which I am still working on). This chana (chickpea) recipe is fool proof and can be made on the busiest of nights to satisfy the hungriest men in your home (or women- it surely satisfied me). I hope you enjoy this delicious dish as much as I did.

What You Need: 

  • 2 tablespoons of extra virgin olive oil (or ghee if you’re going the non-vegan route)
  • 4 garlic cloves, smashed and chopped
  • 1 jalapeño chopped
  • 1 tablespoon chopped ginger (you may also grate it to save time)
  • 1 bag of organic baby spinach
  • 2 15 -ounce cans chickpeas, drained and rinsed
  • 1 24-ounce can of San Marzano whole peeled tomatoes
  • 1 red onion, chopped
  • 1 1/2 teaspoons curry powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin powder
  • Cilantro, for garnish
  • Himalayan Pink salt (or sea salt) and freshly ground black pepper, to taste
  • Cooked Brown rice or Naan, for serving

How You Make It: 

  1. Head olive oil or ghee in a large skillet. Add garlic, ginger, onion to the pan and let cook until softened (about 5 minutes). Add curry powder, chili powder and cumin and cook until fragrant.
  2. Add chickpeas to the spicy onion mixture and stir until completely coated.
  3. Slowly add in tomatoes, breaking tomatoes with a spoon. Season with salt and pepper.
  4. Cook for 10-15 minutes, until the sauce has thickened.
  5. Once the sauce is slightly thick, fold in spinach and stir until it wilts (the heat from the skillet will do this pretty quickly).
  6. Remove from heat. Serve immediately with brown rice or naan and garnish with cilantro.

Enjoy this little taste of India at your next meal.

Peace, love and NO beef!

Guramrit

 

Fiesta Tacos with Tempeh

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I looooove tacos. Seriously. I love tacos. I love Mexican food in general. Actually, I think I just love food. If I could just go around tasting food all day I would not only be a big roly poly, I would be a very happy pudgy person. 

It just so happened to be a Tuesday (hello, Taco Tuesday) and I had a craving. I also had a ton of tempeh hiding in my fridge in an attempt to fall madly in love with tempeh (I think it might be working). These tacos were the love child of the ingredients in my fridge, my obnoxious craving for tacos and a lovely spring day. 

It’s okay, you can start salivating now. I promise I won’t judge you. These tacos are THAT good. 

What You Need:

For the Tempeh

1 package of Organic Three Grain Tempeh (check out Lightlife), sliced into thin strips

3 cloves of garlic, crushed

2 limes, juiced (and zest)

3 tbs extra virgin olive oil

3 tsp chili powder

2 tsp cumin powder

2 tsp Himalayan Pink Salt or Sea Salt 

For the Slaw

1/2 package of broccoli slaw mix (or coleslaw mix from your grocery store)

1 lime, juiced

2 tbs diced pickled jalapenos (or you can also use fresh)

1 tbs extra virgin olive oil

Sea salt and black pepper to taste

For Taco Assembly

Gluten Free Corn Tortillas

Toppings: Avocado, Tomato, Cilantro, Salsa or more lime 

How You Make it: 

  1. Create the marinade for the tempeh by combining the lime, olive oil, garlic, spices in a bowl. Cover the sliced tempeh completely with this marinade and let sit for 30 minutes to 1 hour (the longer it marinades, the better tasting your tempeh). 
  2. While the tempeh marinates, make the slaw by combining the slaw mix with the pickled jalapenos, salt, pepper, lime juice and olive oil. Let sit for 20 minutes. 
  3. After your tempeh is fully marinated, warm up a cast iron skillet on high heat. Once hot, lower to medium-high heat and add the strips of tempeh. Cook until golden brown on both sides. 
  4. Assemble your tacos! Grab a couple of corn tortillas (you can warm on the stove, microwave, oven-however you like), add 3 slices of tempeh per tortilla, top with slaw and your favorite toppings. I love avocado, tomato and cilantro. 

There is nothing more satisfying than a delicious taco and a simple meal on a weeknight. 

What are your favorite Taco Tuesday recipes? I’d love to know!

Peace, love and NO beef!

Guramrit 

 

Sexy Kale Salad

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2014-03-14 14.12.10

Spring is all about getting sexy for summer time. What better way to prepare your body for warmer weather than a light and delicious salad? I thoroughly enjoy eating a light yet filling salad. You can really jazz up a salad with a few change of ingredients, mixing up your greens and trying different dressings to tickle your taste buds.

Earlier this month, I visited Dr. Andrew Weil’s restaurant, True Foods in Newport Beach, CA. I am a huge fan of Dr. Weil and his anti-inflammatory diet. His recipes are mouthwatering and absolutely fabulous. Even my boyfriend who is not a big green juice drinker, tried a kale-aid (kale, apple, cucumber, lemon & ginger juice).  He scarfed down the street tacos (check them out, small, fresh and absolutely divine for the carnivore you love). I ordered his kale crunch salad with avocado, grapefruit, kale, cabbage, watercress, almond and radish with a chili garlic dressing. I could NOT get over how incredible this salad was. I really have not ever tasted a salad this phenomenal. The moment I got home I HAD to recreate this salad.

For you lovers of kale, try this salad for your next meal. I guarantee you will be craving this salad.

What You Need: 

For the Salad

  • 1 bag or bunch of Tuscan kale (you can get a bag of organic Tuscan kale from Trader Joes), chopped
  • 1 tbsp organic extra virgin olive oil
  • 1 cup of radishes, sliced
  • 1 red grapefruit, sectioned (skin removed)
  • 1 blood orange, sectioned (skin removed)
  • 1 avocado, sliced
  • 1/2 cup slivered almonds

For the Dressing

  • 3 tbsp organic extra virgin olive oil
  • 1 clove of garlic, minced
  • 1 scallion, chopped
  • Juice of one lime
  • 1 tbsp Sriracha (or more to taste)
  • 1 tsp red chili flakes
  • Sea salt to taste

How You Make It: 

  1. Add kale to a large bowl. Drizzle in one tablespoon of olive oil and begin to massage the olive oil into the kale with your hands. Continue to massage until the kale has wilted and slightly darkened (this will remove the bitterness of the kale and bring out the amazing nutrients in this perfect green).
  2. Toss in the rest of the ingredients for the salad. Let sit for a few minutes while you whip up the dressing.
  3. In a small bowl, mix together the ingredients for the dressing. Season with sea salt or a little extra sriracha if you like!
  4. Serve with a little extra slivered almonds for garnish.

Enjoy getting sexy for summer!

Peace, love and NO beef!

Guramrit