eclaire (what's in a) name? http://www.eclaire.name would i, by any other non-pastry name, love food as much? Thu, 24 May 2012 01:46:34 +0000 http://wordpress.org/?v=2.9 en hourly 1 http://creativecommons.org/licenses/by-nc-sa/2.0/EclaireNamehttp://feedburner.google.com tortilla soup http://feedproxy.google.com/~r/EclaireName/~3/ri9fJOSbq9g/ http://www.eclaire.name/2012/05/tortilla-soup/#comments Sun, 20 May 2012 22:33:48 +0000 em http://www.eclaire.name/2012/05/tortilla-soup/ i bought some tortilla chips a few weeks ago that were on sale. it was a mistake. the chips weren’t very salty and they weren’t very crunchy. so what’s a woman to do with sub-par tortilla chips? make tortilla soup! this tortilla soup recipe has lots of vegetables, great flavor, and helped us eat [...] Untitled

i bought some tortilla chips a few weeks ago that were on sale. it was a mistake. the chips weren’t very salty and they weren’t very crunchy. so what’s a woman to do with sub-par tortilla chips? make tortilla soup!

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this tortilla soup recipe has lots of vegetables, great flavor, and helped us eat all of the lackluster tortilla chips (i detest wasting food). plus,the prep time is pretty quick, which essential during week 8 (out of 10) of the quarter. just 15 days until i turn in my capstone paper and then i’m done!!

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two years ago: broccoli-mushroom pizza
three years ago: glazed seitan

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tortilla soup

yields 8 servings
borrowed from all recipes

  • 1T olive oil
  • 1 large bell pepper, chopped
  • 1 large onion, diced
  • 1 clove of garlic, minced
  • 2T ground cumin
  • 15oz can of crushed tomatoes
  • 2 x 4oz cans of chopped green chile peppers, drained
  • 4½c vegetable broth
  • 1 can of whole kernel corn, drained
  • 1 can of black beans, drained and rinsed
  • salt and pepper to taste
  • 1/2lb tortilla chips
  • grated cheddar cheese, optional, for garnish
  • avocado chunks, optional, for garnish
    ______________________________
  1. pour the oil into a large soup pot over medium heat
  2. once hot, add the bell pepper, onion, garlic, and cumin, allowing to sauté for 5 minutes
  3. add the tomatoes, chile peppers, and broth and bring to a boil
  4. lower the heat and allow to simmer for 30 minutes
  5. add the corn and black beans to the soup and let cook for another 5 minutes, until everything is warm
  6. season with salt and pepper to taste
  7. place tortilla chips in soup bowls and ladle soup over the top
  8. garnish with cheese and avocado if desired and enjoy!


]]> http://www.eclaire.name/2012/05/tortilla-soup/feed/ 0 http://www.eclaire.name/2012/05/tortilla-soup/ five-minute chocolate cake http://feedproxy.google.com/~r/EclaireName/~3/8pdss1kbPmg/ http://www.eclaire.name/2012/05/five-minute-chocolate-cake/#comments Mon, 14 May 2012 19:25:36 +0000 em http://www.eclaire.name/2012/05/five-minute-chocolate-cake/ do you have five minutes? i think you do. i mean, i know we’re all super busy. but i think you have five minutes. and if you do, you need to make this microwave cake. i was super skeptical. but i wanted to take a quick study break and make something delicious to [...] Untitled

do you have five minutes? i think you do.

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i mean, i know we’re all super busy. but i think you have five minutes. and if you do, you need to make this microwave cake. i was super skeptical. but i wanted to take a quick study break and make something delicious to get me through some paper writing. so i tried it out. and i loved it. and it’s very, very dangerous knowing that i can recreate it in just five quick minutes. speaking of…is it study break time yet??

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two years ago: broccoli quiche
three years ago: spinach quiche

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five minute chocolate cake

yields one chocolate mug cake
borrowed from food.com

  • 4T flour
  • 4T sugar
  • 2T cocoa
  • 1 egg
  • 2T (soy) milk
  • 3T oil
  • 3T chocolate chips
  • 1t vanilla
    ______________________________
  1. stir the flour, sugar, and cocoa in a large mug with a fork
  2. break the egg into the mug and stir some more
  3. add the soy milk and oil and stir until combined
  4. add the chocolate chips and vanilla, giving the mixture a few more stirs to combine
  5. place the mug in the microwave and cook for 3 minutes at 1000 watts (high), then spoon some vegan horchata ice cream over the top (or any kind of ice cream, or eat it plain) and enjoy!


]]> http://www.eclaire.name/2012/05/five-minute-chocolate-cake/feed/ 4 http://www.eclaire.name/2012/05/five-minute-chocolate-cake/ orange tofu with bok choy http://feedproxy.google.com/~r/EclaireName/~3/2E2n5xOYy5o/ http://www.eclaire.name/2012/05/orange-tofu-with-bok-choy/#comments Sat, 05 May 2012 05:33:04 +0000 em http://www.eclaire.name/2012/05/orange-tofu-with-bok-choy/ i think i’ve mentioned this in other posts, but i really do not like eating the same recipes repeatedly. perhaps this is due to my penchant for making three recipes over and over and over again when i was an undergrad (yeah, spaghetti, tacos, and stir fry get boring after awhile). or perhaps it’s because [...] Untitled

i think i’ve mentioned this in other posts, but i really do not like eating the same recipes repeatedly. perhaps this is due to my penchant for making three recipes over and over and over again when i was an undergrad (yeah, spaghetti, tacos, and stir fry get boring after awhile). or perhaps it’s because i’ve grown accustomed to trying new recipes for this blog. but we rarely repeat dinners in the same month. except for this one.

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we read about this dish in last month’s vegetarian times, and decided to make it right away. since then, we’ve made it every week. so you can imagine how delicious it is, and how much i’m going to advocate for you to make it asap. the ginger is a little spicy, the marmalade sauce is salty and sweet, and the soba noodles add a nice chewy texture compared to the crunchy bok choy and soft tofu. basically, it’s a perfect recipe. and one i’ve almost memorized by this point! so try it! you’re gonna love it.

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one year ago: black pepper tempeh
 two years ago: asparagus risotto
three years ago: strawberry shortcake

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orange tofu with bok choy

yields 4 servings
borrowed from vegetarian times

  • 1/2 package of soba noodles
  • for the sauce:
  • 1/4c marmalade
  • 2T soy sauce
  • 1t cornstarch
  • 2T water
  • for the stir fry:
  • 2T canola oil
  • 3 cloves garlic, minced
  • 1 x 1″ piece of ginger, peeled and thinly sliced
  • 10oz plain firm tofu, drained and cubed
  • 1/4t red pepper flakes
  • 1 lb baby bok choy, washed and cut into 1″ lengths
  • 1/2c raw cashew pieces
    ______________________________
  1. boil water and cook soba noodles according to package directions, then drain and set aside
  2. meanwhile, whisk the marmalade, soy sauce, cornstarch, and water together in a bowl and set that aside, too
  3. heat a large pan or wok over high heat and add the oil when the pan is hot
  4. add the garlic and ginger and stir-fry for 2 minutes
  5. next, add the tofu and red pepper flakes and stir-fry for 5-10 minutes, or until tofu is browned
  6. place the bok choy into the pan and allow to stir-fry for another 2 minutes
  7. pour the sauce over and cook for 2 minutes, allowing the sauce to thicken
  8. add the cashews and stir, then take off the heat
  9. toss the soba noodles in the pan with the stir-fry, then serve and enjoy!


]]> http://www.eclaire.name/2012/05/orange-tofu-with-bok-choy/feed/ 2 http://www.eclaire.name/2012/05/orange-tofu-with-bok-choy/ french lentil and ginger soup http://feedproxy.google.com/~r/EclaireName/~3/6AXpW0Ud2sk/ http://www.eclaire.name/2012/04/french-lentil-and-ginger-soup/#comments Fri, 27 Apr 2012 22:21:56 +0000 em http://www.eclaire.name/2012/04/french-lentil-and-ginger-soup/ friends, i have a problem with lentil soup. i think i’m addicted to it. how is it possible that in a little over three short years of food blogging, i have already shared four lentil soup recipes with y’all (coconut curry, green lentils, red lentils v1, red lentils v2)? granted, each soup is quite different [...] Untitled

friends, i have a problem with lentil soup. i think i’m addicted to it. how is it possible that in a little over three short years of food blogging, i have already shared four lentil soup recipes with y’all (coconut curry, green lentils, red lentils v1, red lentils v2)? granted, each soup is quite different than the rest, but still…it’s a problem.

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but i’m not going to deal with this problem today. instead, i’m going to share a fifth lentil soup recipe with you. why? because this one is my new favorite lentil soup (read: obsession). it’s laced with ginger and carrots, the french lentils have a wonderful texture, and it’s helping me get through my last quarter of grad school. seriously, when the workload feels overwhelming and the amount of work that i need to do before walking across the stage in june feels daunting, this soup is the perfect remedy. we served it alongside come couscous, just like joy the baker suggested, and it was fabulous. (side note: do you read joy the baker? you should. she’s amazing.) ok, back to the books!

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one year ago: hearty minestrone
 two years ago: lentil coconut curry soup
three years ago: banana black bean empanadas

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french lentil and ginger soup

yields 8 servings
borrowed from joy the baker

  • 2T olive oil
  • 1 onion, finely chopped
  • 4 cloves of garlic, minced
  • 4T ginger, either minced or grated
  • 4 carrots, peeled and sliced into rounds
  • 3c water
  • 1 lb french lentils, rinsed and picked through for stones, etc
  • 6c vegetable broth
  • 2t ground cumin
  • 1/4t cayenne pepper
  • 1T lemon juice
  • salt and pepper, to taste
  • couscous, optional (we boiled 1½c broth, 2T olive oil, and 1/4t salt, then added 1c couscous, covered, took off the heat, and allowed to sit for 5 minutes before serving)
    ______________________________
  1. pour the oil into a large pot over medium heat
  2. once the oil is hot, add the onions and allow to sauté for about 5 minutes, until transparent
  3. add the garlic, ginger, and carrots and allow to cook for 1 minute, stirring frequently
  4. add the cumin and cayenne and allow to cook for another 30 seconds
  5. add the water and scrape the bottom of the pot with your spoon
  6. add the lentils and broth, turn the temperature down to low, and allow to simmer for 45 minutes
  7. add the lemon juice and salt and pepper to taste once lentils are soft
  8. serve with the couscous if desired, and enjoy!


]]> http://www.eclaire.name/2012/04/french-lentil-and-ginger-soup/feed/ 3 http://www.eclaire.name/2012/04/french-lentil-and-ginger-soup/ snow pea, tofu, and soba noodle salad http://feedproxy.google.com/~r/EclaireName/~3/glE64X07r1U/ http://www.eclaire.name/2012/04/snow-pea-noodle-salad/#comments Fri, 20 Apr 2012 18:00:14 +0000 em http://www.eclaire.name/2012/04/snow-pea-noodle-salad/ as i mentioned in my last post, i’ve been lucky enough to get some recommendations for recipes from friends and family lately. my mom sent me this one, and it’s absolutely delicious! we made a couple of changes to the original recipe  by adding tofu to make it a little more filling, and substituting bean sprouts [...]

as i mentioned in my last post, i’ve been lucky enough to get some recommendations for recipes from friends and family lately. my mom sent me this one, and it’s absolutely delicious!

we made a couple of changes to the original recipe  by adding tofu to make it a little more filling, and substituting bean sprouts for pea sprouts. it made a super delicious spring dinner, especially now that it’s getting a little sunnier and warmer up here in seattle! i’m going to have to leave it at that for now, friends, and head back to the books. but make this dish. it’s amazing!

one year ago: soups!
two years ago: chickpea noodle soup
three years ago: coconut lime cinnamon rice

snow pea, tofu, and soba noodle salad

borrowed from vegetarian times
yields 4 servings

  • peanut sauce
  • 3/4c light coconut milk
  • 1/3c peanut butter
  • 4t brown sugar
  • 1T soy sauce
  • 1/2t thai red curry paste (or more, if you want it to be spicier)
  • salad
  • 4oz soba noodles
  • 2T toasted sesame oil
  • 12oz firm tofu, cubed
  • 3oz or 1c snow peas, washed and trimmed
  • 1T cilantro, chopped
  • 1t green onion, chopped
  • 2c bean sprouts
  • 1/2 red bell pepper, chopped
  • 16 leaves of butter lettuce, washed and torn
    ______________________________
  1. peanut sauce: whisk together the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste
  2. salad: boil water for the soba noodles
  3. heat a frying pan over medium heat and add the toasted sesame oil
  4. once hot, add the tofu cubes and allow to fry for approx 5 minutes, then turn and allow to fry for another 5 mins before removing them from the pan
  5. meanwhile, add the soba noodles to the boiling water and cook until tender, adding the snow peas to the water 2 minutes before the noodles are done
  6. strain the noodles and snow peas and run them under cold water to stop them from continuing to cook
  7. in a large bowl, toss the noodles and snow peas with 1/2c peanut sauce, cilantro, and green onions
  8. then add the bean sprouts, red bell pepper, and tofu, tossing more to combine
  9. divide the lettuce between four bowls and place the noodle mixture on top
  10. drizzle more peanut sauce on top and enjoy!


]]> http://www.eclaire.name/2012/04/snow-pea-noodle-salad/feed/ 0 http://www.eclaire.name/2012/04/snow-pea-noodle-salad/ garbanzo-lemon burgers http://feedproxy.google.com/~r/EclaireName/~3/19HdIm5n8HY/ http://www.eclaire.name/2012/04/garbanzo-lemon-burgers/#comments Fri, 13 Apr 2012 17:15:34 +0000 em over the past few months, i’ve been lucky enough to get some great recipe ideas from friends and family. case in point: a great friend of mine sent me a text telling me that i HAD to try this recipe because she absolutely loved it. and she was so right – these burgers are absolutely [...]

over the past few months, i’ve been lucky enough to get some great recipe ideas from friends and family. case in point: a great friend of mine sent me a text telling me that i HAD to try this recipe because she absolutely loved it. and she was so right – these burgers are absolutely fabulous.

as i mentioned in a previous post, i had never made burgers at home before this year. but now i have two amazing recipes to make at home, and we’ve been making both regularly. when you look at the recipe, i know you’re going to wonder about the use of lemon in a burger patty. i was skeptical about the lemon, too, but it adds a bright flavor, and makes this the perfect patty to put on top of a big, green salad. yum! please keep sending me recipes, friends!!

one year ago: butternut squash stew
two years ago: stuffed shells
three years ago: cashew tempeh with noodles

garbanzo lemon burgers
yields 6-8 burgers
borrowed from 101 cookbooks

  • 1c toasted whole wheat bread crumbs (i used 4 pieces of whole wheat toast)
  • 2½c garbanzo beans, drained and rinsed
  • 4 eggs
  • 1/2t salt
  • 1/3c cilantro, chopped
  • 1 onion, diced
  • 1 lemon’s zest
  • 1T+ olive oil
    ____________________
  1. in a food processor or blender, pulse the whole wheat toast into bread crumbs, then remove the crumbs to a separate bowl
  2. put the garbanzos, eggs, and salt into the food processor or blender and blend until the mixture is combined but a little chunky
  3. put the mixture into the bowl with the bread crumbs and add the cilantro, onion, and lemon zest, stirring to combine
  4. let the mixture sit for a few minutes while you heat some oil in a pan
  5. form the mixture into patties, cooking for 7-10 minutes per side (heidi suggests covering the pan while they cook, but we didn’t do this and they turned out fine)
  6. flip the burgers and allow to cook for another 7-10 minutes
  7. repeat with the rest of the mixture, and serve on buns or over a salad and enjoy!


]]> http://www.eclaire.name/2012/04/garbanzo-lemon-burgers/feed/ 0 http://www.eclaire.name/2012/04/garbanzo-lemon-burgers/ chunky spaghetti sauce http://feedproxy.google.com/~r/EclaireName/~3/Y4T4IqHCXD8/ http://www.eclaire.name/2012/04/chunky-spaghetti-sauce/#comments Fri, 06 Apr 2012 22:00:27 +0000 em http://www.eclaire.name/2012/04/chunky-spaghetti-sauce/ i love spaghetti. and i love making my own sauce. but mike and i do not agree on the type of sauce we favor. i like mine exactly like this recipe i posted a few years ago, with cubes of tofu and grated carrots and zucchini. while a little on the watery side, i love [...]

i love spaghetti. and i love making my own sauce. but mike and i do not agree on the type of sauce we favor. i like mine exactly like this recipe i posted a few years ago, with cubes of tofu and grated carrots and zucchini. while a little on the watery side, i love it because it melts right into the pasta. mike, on the other hand, always wants a more chunky spaghetti sauce that is thick enough to stay separate from the pasta and he prefers seitan to tofu. so, we’ve done some experimenting and finally came up with this recipe that we both love!

we took my old favorite recipe, replaced the zucchini with swiss chard, and chopped the carrots instead of grating them to eliminate some of the excess moisture. we used crushed tomatoes to make the sauce thicker, and used italian-style seitan that adds a really nice texture and flavor. and we spiced it up with some red pepper flakes. we hope you enjoy!

one year ago: whole wheat bread
 two years ago: muhammara
three years ago: carrot oat coconut cookies

chunky spaghetti sauce

yields 6 servings

  • 1T olive oil
  • 1 onion, diced
  • 12 (approx) crimini mushrooms, cleaned and sliced
  • 2 cloves garlic, minced
  • 1 package italian-style seitan
  • 3 carrots, peeled and sliced
  • 4 leaves of chard (or any other leafy green, if chard isn’t your favorite or in season)
  • 32oz can of crushed tomatoes with basil
  • 12 (approx) pitted kalamata olives, chopped
  • 1/4c white or red wine
  • 1t dried basil
  • 1/2t dried thyme
  • 1/4t red pepper flakes
    ______________________________
  1. heat the oil in a large sauté pan
  2. add the onions and sauté until translucent, approx 5 minutes
  3. add the mushrooms and sauté for another 5 minutes
  4. next, place the garlic and the seitan into the pan and sauté for about 3 minutes, stirring frequently so nothing sticks
  5. throw in the carrots and chard, allowing them to heat up for another 3 minutes or so
  6. add the crushed tomatoes, olives, wine, and herbs (basil, thyme, and red pepper flakes)
  7. allow the sauce to simmer until heated. i like letting it simmer for about 30 minutes to really combine all the flavors – but if you’re pressed for time, don’t worry about simmering.
  8. serve the sauce over noodles, polenta, or anything else you like spaghetti sauce on!


]]> http://www.eclaire.name/2012/04/chunky-spaghetti-sauce/feed/ 0 http://www.eclaire.name/2012/04/chunky-spaghetti-sauce/ taco night http://feedproxy.google.com/~r/EclaireName/~3/ROsKraigaZw/ http://www.eclaire.name/2012/03/taco-night/#comments Wed, 28 Mar 2012 16:43:00 +0000 em http://www.eclaire.name/2012/03/taco-night/ i’m going to let you in on a little secret. although mike and i love making new recipes and fancy meals, life gets really busy. and when this happens, we have a taco night. i know this really doesn’t need an actual recipe – you can throw whatever you want into your tacos and they will [...]

i’m going to let you in on a little secret. although mike and i love making new recipes and fancy meals, life gets really busy. and when this happens, we have a taco night.

i know this really doesn’t need an actual recipe – you can throw whatever you want into your tacos and they will be delicious (i really love putting leftover roasted vegetables into tortillas with a little cheese if we have them around). but i wanted to share a normal night at our place. it’s real simple, delicious, and quick. although we try to make at least one new meal per week to share with y’all, taco night if much more representative of our normal dinners. phew, i feel better now that i’ve shared this secret with you! ok, your turn: what’s your favorite quick weeknight dinner?

one year ago: sourdough blueberry pancakes and sourdough bread
 two years ago: sweet potato tacos and healthy brownies
three years ago: banana chocolate chip bunt cake and thai “chicken” pizza

taco night

yields 2 servings

  • 15 oz can black beans
  • 4 corn tortillas
  • 2 oz cheese
  • 1 avocado
  • 2 leaves of lettuce
  • 1 tomato
  • 2T cilantro
  • carrots, chips, and salsa for the side
    ______________________________
  1. heat the black beans in a pan
  2. warm up a frying pan for the tortillas
  3. grate the cheese, slice the avocado, wash and dry the lettuce, dice the tomato, and mince the cilantro
  4. put the tortillas into the frying pan and allow to heat, turning frequently
  5. sprinkle the cheese over the tortillas while they’re in the pan, so the cheese can melt
  6. carefully pull the tortillas out of the pan and put two on each plate
  7. use a slotted spoon to strain the black beans and place them onto the tortillas
  8. top with the avocado, lettuce, tomatoes, cilantro, and salsa if you desire
  9. enjoy!


]]> http://www.eclaire.name/2012/03/taco-night/feed/ 0 http://www.eclaire.name/2012/03/taco-night/ dijon brussels sprouts http://feedproxy.google.com/~r/EclaireName/~3/NAP4LWNCXPQ/ http://www.eclaire.name/2012/03/dijon-brussels-sprouts/#comments Wed, 14 Mar 2012 03:47:37 +0000 em http://www.eclaire.name/2012/03/dijon-brussels-sprouts/ i made it through finals! yay! the day after finishing my last final exam, mike and i escaped to the washington coast for a mini vacation. we had a wonderful time exploring the coast and the temperate rain forests on the olympic peninsula! now that we’re back, i wanted to share another brussels sprouts recipe with [...]

i made it through finals! yay! the day after finishing my last final exam, mike and i escaped to the washington coast for a mini vacation. we had a wonderful time exploring the coast and the temperate rain forests on the olympic peninsula!

now that we’re back, i wanted to share another brussels sprouts recipe with you, before the brussels sprouts season is over. last year, mike shared a great recipe for brussels sprouts, with cranberries and walnuts and a hint of maple syrup. this recipe is quite different – it’s savory, and the dijon mustard sauce adds a great, tangy flavor. we served these alongside some vegetarian sausages and enjoyed the meal thoroughly! hope you do, too!

one year ago: lemon meringue pie
 two years ago: potatoes and coleslaw
three years ago: waffles

dijon brussels sprouts

yields 4 side servings
borrowed from smitten kitchen

  • 1lb brussels sprouts
  • 1T butter
  • 1T olive oil
  • salt
  • pepper
  • 1/2c white wine or beer (we used beer)
  • 1c vegetable broth
  • 2-3 shallots, peeled and sliced
  • 2T cream or soy milk (we used soy milk)
  • 1T smooth dijon mustard
    ______________________________
  1. cut the ends off the brussels sprouts and cut them in half
  2. in a large skillet or pan, heat up the butter and olive oil over medium heat
  3. place the brussels sprouts in the pan with the cut sides down, all in one layer
  4. sprinkle with some salt and pepper and allow to cook until the cut side is golden brown – don’t turn until then!
  5. add the shallots, wine or beer, and vegetable broth, and bring to a simmer
  6. lower the heat to medium-low, cover, and allow to cook until they are tender – but don’t overcook them!!
  7. at this point, remove the brussels sprouts to a bowl
  8. add the cream or soy milk to the pan and allow to simmer until it’s a little bit thick
  9. whisk the mustard into the sauce, taste to see if it needs more salt or pepper or dijon
  10. pour the sauce over the brussels sprouts and serve on the side of your favorite dish (we served them with apple-sage fake sausages)


]]> http://www.eclaire.name/2012/03/dijon-brussels-sprouts/feed/ 2 http://www.eclaire.name/2012/03/dijon-brussels-sprouts/ chili with indian spices http://feedproxy.google.com/~r/EclaireName/~3/Vwr4_5xmq-Y/ http://www.eclaire.name/2012/03/chili-with-indian-spices/#comments Tue, 13 Mar 2012 01:54:25 +0000 em http://www.eclaire.name/2012/03/chili-with-indian-spices/ one more final to go until spring break. i cannot wait to be done! but i hate leaving y’all hanging while i work away at my exams and papers, so i wanted to share this delicious chili with you. it’s really delightfully spicy, and super hearty and satisfying without being heavy. i’m going to go eat [...]

one more final to go until spring break. i cannot wait to be done!

but i hate leaving y’all hanging while i work away at my exams and papers, so i wanted to share this delicious chili with you. it’s really delightfully spicy, and super hearty and satisfying without being heavy. i’m going to go eat a bowl of it right now. and think about all the fun weekends we have planned after i finish this last final!

one year ago: lentil loaf
 two years ago: minestrone soup
three years ago: pesto pizza

chili with indian spices

yields 8 servings
borrowed from daily garnish

  • 2T olive oil
  • 1 onion, diced
  • 4 celery stalks, diced
  • 2lbs potatoes, cubed (i used red potatoes)
  • 4c vegetable broth
  • 1 x 15 oz can diced tomatoes
  • 1 x 15 oz can garbanzo beans, rinsed and drained
  • 1 x 15 oz can red kidney beans, rinsed and drained
  • 1 jalapeno, seeded and diced
  • 3T curry powder
  • 1T chili powder
  • 1t ground turmeric
  • 1/2t garam masala
  • 1½t salt
    ______________________________
  1. pour the olive oil into a large pot or dutch oven
  2. when the olive oil is hot, sauté the onions and celery until onions are translucent
  3. add the potatoes and allow to sauté for approx 5 minutes, or until browning
  4. pour in the vegetable broth (as i’ve mentioned before, we love the rapunzel vegan bullion cubes), diced tomatoes, garbanzos, kidney beans, jalapeño, curry powder, chili powder, turmeric, gram masala, and salt (aka all the rest of the ingredients)
  5. allow the mixture to come to a boil stirring often so nothing sticks to the bottom of the pan
  6. after the potatoes are soft, you can eat this, but it’s better if you let it simmer a little longer. we’re generally in a rush and eat it right away, with some naan bread and avocado on the side.


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