A lot of people ask me what we eat these days in the Crane house now that we are trying to be vegetarian/vegan. Here are some of my favorite recipes that I have made over and over again and we love every time.

Chickpeas in Potato-Onion Curry

2 cups onions, cut up in 1 inch pieces

3 Tablespoons oil, divided

1 1/2 cups cubed potatoes

1 can (14 ounces) coconut milk

1 can (15 ounces) chickpeas, drained and rinsed.

5-6 cloves garlic, peeled

1 teaspoon kosher salt

1 1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

1 teaspoon chili powder

1 teaspoon ground cumin

Juice of 1/2 lemon (I have often left this out)

1. In a skillet over high heat, cook the onions in 1 tablespoon oil until lightly browned, about 5 minutes. Add the potatoes and coconut milk; cover and cook until potatoes are tender, about 20 minutes; add the chickpeas. In a food processor, combine the garlic, salt, coriander, turmeric, chili powder, and cumin; process until it becomes a paste, scraping down sides as needed.

2. Heat remaining oil in a small skillet, and fry the garlic mixture for 1 minute, allowing it to become fragrant and slightly browned. Add the garlic mixture to the chickpea pot. Simmer for 2 to 3 minutes; season to taste with lemon and additional salt. Serve with basmati rice and/or indian breads. (I usually don’t have lemon and I serve over brown rice.)

 

15 Minute Creamy Avocado Pasta

 

1 medium sized ripe avocado, pitted

1/2 lemon, juiced + lemon zest to garnish

2-3 garlic cloves, to taste

1/2 tsp kosher salt, or to taste

1/4 cup fresh basil, (I used a paste)

2 Tbsp extra virgin olive oil

2 servings/6 oz of your choice of pasta (I used whole wheat spaghetti)

Freshly ground black pepper, to taste

1. Cook your pasta Al Dente

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer. Place pasta in a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Vegetarian Quinoa Chili

1/2 cup quinoa, rinsed

1 cup water

1 Tbsp olive oil

1 small onion, chopped

3 cloves garlic, minced

1 jalapeno pepper, diced

1 large carrot, peeled and chopped

2 celery stalks, chopped

1 green pepper, chopped

1 red pepper, chopped

1 medium zucchini, chopped

2 (15oz) cans black beans, drained and rinsed

1 (15 oz) can red kidney beans, drained and rinsed

3 (15oz) cans diced tomatoes

1 (15oz) can tomato sauce

2-3 Tbsp chili powder, depending on your taste for spicy

1 Tbsp ground cumin

Salt and black pepper, to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, greek yogurt, chips etc.

1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeno, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 min.

3. Add the black beans, kidney beans, tomatoes and tomato sauce. Stir in the cooked Quinoa. Season with chili powder, cumin, salt and black pepper. Simmer chili on low for about 30 minutes. Serve warm. (This chili freezes well.)

 

More to come. Let me know if you try any of these.