New Recipes Full of Fruit and Veggie Love

I tried some great new meals this week and thought I'd share some photos and recipes.

Curried Cauliflower and Chickpea Stew (from Epicurious.com) Buddha Bowl

Buddha Bowl

(adapted from Crazy, Sexy, Life.com)

Yield: 2 servings
Ingredients:
1-2 cups of brown rice (you’ll have extra)
1/2 head broccoli
1 cup chickpeas
1/2 purple onion, diced
1 grated carrot
1 clove garlic
1/4 cup ground flaxseeds
1 avocado
Sea salt
1 tbsp olive oil
Dash of cayenne

Instructions:
Step 1: Cook the brown rice first. Use a 2:1 ratio of water to rice in the cooking process.

Step 2: If you’re using raw veggies, finely chop them and toss them with the rice while it’s still hot. This cooks them a bit, but you don’t lose nutrients. Season and dress to taste.

Variation: You can saute the veggies in olive oil then put on top of the cooked brown rice. (I did this).

Roasted Tomato Vinaigrette (from Crazy, Sexy, Diet)
Roasted Tomato Vinaigrette

4 Roma tomatoes (halved)
1 1/4 cups plus 1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
freshly ground black pepper (to taste)
1/2 cup red wine vinegar
1 teaspoon red pepper flakes
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro

Preheat the oven to 400 degrees.

Toss the tomatoes with 1 tablespoon EVOO (extra virgin olive oil), along with the salt and pepper. Place the tomatoes on a baking sheet, cut-side down, and roast for 20-25 minutes, until the skin blisters. Set aside to cool.

Transfer the tomatoes, remaining 1 1/4 cups olive oil, vinegar, red pepper flakes, garlic, cilantro, and salt and pepper to a blender (I use my magic bullet) and blend until smooth. Taste and adjust the seasonings. The vinaigrette will keep, covered, in the refrigerator for about a week.

Variation: For Spicy Southwestern-Style Roasted vinaigrette, add 4 rehydrated chipotles to the tomatoes before blending.

Here's my tasty salad with the lovely dressing.

Music Muesli (from The Athlete’s Plate) Cashier Cashew Butter and Jelly (from The Athlete’s Plate)

I don't have any photos of the wonderful sweet potato and chickpea dish that I made on Tuesday because I was so hungry when I made it that I didn't bother taking pictures and started eating. It was very tasty and I had lots of leftovers that were very good the next day. The original recipe called for jalepeno, but I didn't have any.

Sweet Potato and Chickpea Curry with Green Peas

(adapted from No Meat Athlete)

Ingredients (for 4 servings):

•Basmati brown rice
•2 Tbsp Extra Virgin olive oil
•1 small yellow onion, chopped
•2 cloves garlic, minced
•thumb-sized piece of fresh ginger, peeled and minced
•1 Tbsp curry powder
•1 Tbsp garam masala
•1 large sweet potato, cut into 1/2-inch cubes
•15-oz can chickpeas
•15-oz can coconut milk, solid and liquid parts mixed (just shake the can)
•1/2 cup frozen peas
•1/2 cup canned diced tomatoes
•1 cup water

In a heavy saucepan, heat the oil over medium-low heat. After the pan has heated up for a few minutes, add the onion, garlic, ginger. Cook for about 5 minutes until everything is softened. Add the curry powder and garam masala then stir for 30 seconds. Add salt and pepper to taste.

Add the sweet potato, chickpeas, coconut milk, and water to the pan. Increase the heat and bring to a boil. As soon as it starts boiling, reduce the heat to medium-low and simmer until the sweet potato is tender, about 15 minutes. Add the peas and tomatoes; stir occasionally until they're heated through, about 4 more minutes. Serve over brown rice.