Quick and Easy Harrisa Chutney

Chutney is one of those overlooked magic-makers in the US. I particularly love the UK addition of chutney to grilled cheese. This one is incredibly fast and incredibly tasty. It will add a kick to any meal. Whip up a batch (makes about 1 1/2 cups) and keep it in your fridge in an airtight container for a week or two. Everyone will enjoy it.

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Quick and Easy Harrisa Chutney

(based on a recipe from My New Roots Blog)

  • 2 bunches of spring onion (equals roughly 3 cups chopped) — (you can also add in a regular or sweet onion if you don’t have enough spring onions)
  • 1 tbs coconut oil
  • pinch of sea salt
  • 1 Tbsp. harissa paste (add more or less depending on how spicy you like it)
  • 2 large dates, preferably Medjool, pitted
  • 3 Tbsp. cold-pressed olive oil
  • 3 Tbsp. lemon juice
  1. 1. Wash and chop the spring onions (including the green stems).
  2. Place a saucepan on medium heat and add 1 tbs coconut oil.
  3. Add onions (both kinds, if using) to saucepan and simmer for about 5 minutes, or until the onions start to look a bit see through.
  4. Place all ingredients into a blender and blend on high until the ingredients are smooth but still a bit chunky. Taste season as you like.
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Carrot Salad with Tahini Dressing and Roasted Chickpeas

I really wanted to try this recipe in order to make the roasted chickpeas. I have heard they are a great protein snack. I made come extra in order to keep them on hand for the next few days. Let’s see if they disappear.

The basis for this dish comes from a Smitten Kitchen recipe. I added a few things to the dressing and the salad itself in order to finish up the veggies in our fridge. I have included the extra veggies as EXTRAS at the bottom of the ingredients list. Of course, you can add, subtract anything you like.

I have talked about tahini before, but I want to reiterate that fresh tahini paste is nothing like what most westerners think of as tahini. After trying tahini I brought back from Israel, Corey says that regular tahini now tastes rancid to him. I don’t think it is quite that bad and it is fine to use in recipes, but the flavor of real tahini paste is infinitely better. You can find it in Middle Eastern stores or order it online–it will be worth the effort (and if you get two containers they will last you for a month or two). If you are in the states, here is a link to a recommended brand. If you are in London, there is a great store called Green Valley near Marble Arch that sells a good brand of tahini paste. (While you are there pick up spices such as Za’atar and Sumac).

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Image taken from Smitten Kitchen

Carrot Salad with Tahini Dressing and Roasted Chickpeas

Serves 4 or 6 as a side

Dressing

  • 1 medium garlic clove, minced
  • 1/4 cup lemon juice
  • 1/4 cup well-stirred tahini (see above)
  • 2 tablespoons water, plus more if needed
  • 3 tablespoons olive oil
  • Salt and red pepper flakes to taste
  • 1 tsp honey or agave
  • If available: 1/2 tsp za’atar and sumac

Roasted Chickpeas

  • 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained / patted dry on towels
  • 1 tablespoon olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground cumin

Salad

  • 1 pound carrots, peeled and coarsely grated
  • 1/4 cup coarsely chopped cilantro (or on hand fresh herb)
  • 1/4 cup shelled, salted pistachios, coarsely chopped (or on hand nut)

Salad Extras

  • 1 cup chopped cauliflower
  • 1 cup chopped beet
  • 1/3 cup chopped sundried tomato (in oil)
  • 2 cups pre made brown rice
  1. Turn the oven on to 425 F. Line a baking pan with tinfoil.
  2. Blend the ingredients of the dressing together. Taste and add spice as desired.
  3. Toss the chickpeas with olive oil, sea salt, cumin until covered. Spread out on the baking pan and roast until they are browned and crispy. This will take between 15 and 20 minutes. Keep an eye on them, tossing occasionally to make sure they cook evenly. Set aside.
  4. Grate carrots. Mix with cilantro, chopped pistachios, a large handful of roasted chickpeas and dressing. Stir until well mixed.
  5. IF USING: roast cauliflower and beet at 425 F for about 15 minutes (using same process as chickpeas). Add cauliflower, beet and sundered tomato to salad mixture.

NOTE: Salad will keep in the fridge for a few days but add chickpeas and pistachios just before eating so they stay nice and crunchy.

Broccoli & Cashew Quinoa Burrito

I was surprised at how much I enjoyed this recipe. This version is based on a recipe I discovered in my new favorite cookbook: The Oh She Glows Cookbook by Angela Liddon. (You can find it on amazon.com or at Barnes and Noble.) I pretty much followed the recipe as it is written but added in a bit of my own flair. Corey and I took this dish to a dinner party without trying it first. I was a bit nervous about the cashew sauce aspect but it met with a resounding “Yummmm.” The recipe list might look overwhelming but the recipe itself is super easy.

In the recipe book the sauce is called cashew-cheese sauce but we both decided it is better to label things as they are instead of pretending that they are something that you miss or no longer enjoy. The sauce has a great flavor in its own right but calling it a cheese substitute does both the sauce and cheese a disservice. So on my blog, I am just going to call it cashew sauce. Enjoy.

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(image taken from The Oh She Glows Cookbook)

Broccoli & Cashew Quinoa Burrito (adapted from The Oh She Glows Cookbook)

Serves 4-5

  • 1 pkg of tortillas (or large lettuce leaves)

Cashew Sauce

  • 1 cup raw cashews (soaked overnight-or for a few hours)
  • 1 clove garlic
  • 1/2 cup almond milk (or any non-dairy alternative)
  • 1/4 cup nutritional yeast
  • 1 1/2 tsp Dijon mustard
  • 1 tsp white wine vinegar or lemon juice
  • 1/4 small onion (or 1/4 tsp onion powder
  • 1 tsp flaked sea salt (or 1/2 tsp regular salt)
  • 1/2 tsp ground pepper

Burrito

  • 1 cup uncooked quinoa (or quinoa/rice mixture or whatever grain you like)
  • 2 tsp olive oil
  • 1 garlic clove, minced
  • 1 1/2 cups onion, chopped (about 2 small onions)
  • 3/4 cup finely sliced celery (about 2-3 stalks)
  • 2 cups diced broccoli florets (chopped into small pieces)
  • 4-5 oil soaked sun-dried tomatoes, chopped (about 4-5 tbs)
  • 1 roasted red pepper, chopped (make your own for use from a jar)
  • 1/3 cup chopped fresh basil
  • fresh greens (I like baby spinach but you can use what you like)
  • Salt and pepper to taste

Note: You can add in any veggies you like so feel free to switch up the ingredients depending on what you have in your fridge.

  1. Make the Cashew Sauce: In a food processor or blender, combine all the Cashew Sauce ingredients and blend until smooth. The sauce will be quite thick and can keep in an air-tight jar in the fridge for 4-5 days.
  2. Place the dry quinoa in a sauce pan with 2 1/4 cups of water and a pinch of salt (or a bouillon cube for more flavor). Cover, bring to a boil, reduce heat and let simmer until water is all gone (about 15 minutes).
  3. In a large pan heat the oil over medium-low heat. Add the onion and garlic and let sauté until the onions are translucent, stirring occasionally. Add in some salt and pepper to season.
  4. Stir in the celery, broccoli, and sun-dried tomatoes. Cook until broccoli is bright green but still a bit crisp.
  5. Add chopped roasted peppers, quinoa, and Cashew Sauce and mix.
  6. Cook until heated through. Stir the basil into the mixture.
  7. Turn oven to 350 F or 140 C and heat up the burrito wraps until they are warm (keep an eye on them and don’t let them crisp). This should only take a few minutes.
  8. Spoon mixture onto tortillas, add some fresh greens and whatever other condiments you like (salsa, etc). Fold the burrito and serve. You can also grill or press the burrito if you like.

Eva’s Lentil Salad

Hello. I am back in London after a month hiatus to perform and visit family. My first recipe this round is based off one a friend made for me just before I left. It is basically a lentil salad with carrot, beet and seasoning but it will make a fabulous addition to any picnic or a great cold meal on a summer night. Corey and I ate the left overs for lunch yesterday with a bag of corn chips so it can pass as a thick dip as well. After trying it, he told me: “I don’t usually like cold salads but this one is great.” He is a brown lentil fan, but still…  taste test passed. Anyway, I hope you enjoy this recipe as much as we did/do. Thanks Eva!

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Eva’s Lentil Salad

Serves 3-4

  • 2 cups dried brown lentils (soaked in water for a few hours)
  • 2 cloves garlic
  • 1 large onion
  • 4 carrots
  • 2 beets
  • 1 bunch cilantro or basil (about one cup)
  • 1/2 block of feta cheese (if using)
  • 1/2 cup nuts, chopped (I used almonds and cashews but walnuts or a seed mixture will work too)
  • 2 tbs sumac spice (middle eastern spice)
  • 4 tbs good olive oil (plus more to taste and more to cook)
  • salt/pepper

Extras: You can serve this on a bed of greens or over quinoa or plain. I also mixed in our left over quinoa from yesterday and it was a great addition.

  1. Drizzle a small amount of oil in a saucepan on medium/low heat. Add chopped garlic and onion. Cook, stirring occasionally, until onion is transparent.
  2. Add in drained lentils and cover with water about 1/2 inch above the lentils.  Bring to a boil and then let simmer about 20 minutes or until the water is almost gone (you can add more water while simmering if necessary).
  3. Turn on oven to 360 degrees (about 150 C). Peel and chop beets in small squares. Place on a baking sheet. Drizzle with olive oil, salt and pepper. Bake until slightly brown and beet squares have shrunk in size (about 20-25 minutes).
  4. Peel and chop carrots and place in large serving bowl.
  5. Chop cilantro and add to the carrots.
  6. Add the cooked lentils and beets to the mixture and stir.
  7. Pour 4 tbs of olive oil, sumac, 1-2 tbs salt and 1/2 tbs pepper on the mixture and stir. Add more to taste. Add feta, if using.