Chickpea and Potato Curry

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Chickpea and Potato Curry
This is a vegan dish which is good served with fry bread or flatbread, and a salad.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Drain chickpeas. In a medium pot, add 6 cups of water to the soaked chickpeas and bring to a boil. Turn the heat down to low, cover, and cook gently for 1 to 3 hours, or until the chickpeas are very tender. Drain, reserving the cooking liquid.
  2. Put the drained chickpeas in a bowl. Add the cilantro, green onions, parsley, thyme, chili, and 1 tsp. of the salt. Mix gently and set aside.
  3. In a large wide pot or deep frying pan, heat the oil over medium-high heat. When hot add the onion and stir and fry for about 4 minutes, or until the onion pieces turn brown at the edges. Put un the garlic; stir and fry for another minute. Now add the curry powder and stir once or twice. Quickly add the potatoes, the chickpeas, their reserved liquid, the remaining salt, and enough water to barely cover the potatoes and chickpeas. Bring to a boil. Turn the heat to low, cover, and simmer gently for 30 minutes. Stir in the garam masala and cook another 5 minutes. Serve hot. Enjoy!
Recipe Notes

Recipe adapted from World Vegetarian

Sheet Pan Meatloaf Supper

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Sheet Pan Meatloaf Supper
A full meal deal in this recipe.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat the oven to 425F. Line a large sheet pan with foil, generously spray the foil with non-stick cooking spray. Put the potatoes in the center of the foil, salt and pepper them, to taste. Fold the foil up around the potatoes to create a bowl add in the water, and finish folding the packet to seal it all. Cook for 10 minutes.
  2. In a large bowl add egg, onion, Italian seasoning, tomato paste, panko, 2 Tbsp milk, parsley, and ground beef. Mix everything together until evenly combined. Form the mixture into 6 mini meatloaves. Scoot the potato packet to the left side of the pan. Add the meatloaves to the middle of the hot pan. Spread the ketchup evenly over the loaves. Return the pan to the oven, baking for 23-25 minutes. Take the pan out, and use a paper towel to sop up any grease.
  3. Add the beans to the right side of the pan, in a single layer. Drizzle them with olive oil and season with salt and pepper. Toss gently. Bake again for 18-20 minutes.
  4. Remove the pan from the oven. Open the potato packet, careful to avoid the steam. Transfer them to a bowl. Add the butter and milk, salt and pepper to taste. Mask until smooth. Serve with mini meatloaf, and green beans. Enjoy!
Recipe Notes

Recipe adapted from 4 Sons R Us

Cauliflower Shawarma

This is quick and easy and packed full of flavor.   Original recipe found on Half Baked Harvest.

 

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Cauliflower Shawarma Wraps with Green Tahini and Feta
Light and delicious.
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Green Tahini
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Green Tahini
Instructions
  1. Preheat oven to 425. On large baking sheet combine cauliflower, olive oil, honey, paprika, cumin, garlic, lemon, crushed red pepper flakes, salt and pepper. Toss well to evenly coat. Place in oven and roast for 20 minutes. In a blender make the tahini. Combine tahini, cilantro, parsley, cumin, lemon juice, and salt. Blend well. You made to add a little water to make a little more smoother. To assemble take a piece of naan. Add the tahini sauce, cauliflower and toppings of choice.

Ravioli With Tomatoes Asparagus Garlic and Herbs

Original recipe on Cooking Classy 

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Ravioli With Tomatoes Asparagus Garlic and Herbs
This is quick and easy. Full of flavors.
Course Main Dish, pasta
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish, pasta
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Cook ravioli in boiling water according to package instructions. Heat oil and butter in a large skillet. Add asparagus to skillet and saute until tender, about 4 minutes. Add tomatoes and garlic, saute for 1 minute. Toss in vinegar. Drain water from pasta and pour in large serving bowl. Add asparagus mixture, walnuts, basil, parsley. Season with salt and pepper and toss. Sprinkle in Parmesan and serve.

Greek Potato Salad

Original recipe found on Cooking Classy

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Greek Potato Salad
Delicious and unusual take on potato salad
Course salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Put potatoes in a large pot and cover with water. Add a little salt and bring to boil. Cook about 8-10 minutes until tender. Drain potatoes and then chill. Meanwhile put cucumber in bowl. Add yogurt, mayonnaise, parsley, dill, lemon juice, garlic and season with salt and pepper. Add in potatoes and red onion and evenly coat. Garnish with parsley, dill and lemon zest.