Archives for gluten-free

Beet Dahl with Halloumi

1 small onion, finely diced

1 garlic, finely chopped

1 tsp cumin, ground

1 tsp coriander, ground

1 tsp turmeric, ground

2/3 cup red lentils

1 small beet, peeled and grated

1 1/2 cup water and more

squeeze of lemon juice

halloumi (or manouri) cheese

1/2 tsp sea salt

Cover bottom of deep saucepan with olive oil and sauté onions and garlic on medium flame until onions are translucent. Add spices and stir for about a minute. Add lentils and beets, stirring for another minute or so. Add water and simmer for about 10 minutes or until lentils are cooked through, making sure to add additional water as necessary. Add a squeeze of lemon juice and set aside.

In the meantime, slice as many pieces of cheese as necessary and grill on both sides, just until golden brown. Serve over dahl. Alternatively, serve with a poached egg instead. Enjoy!

Fire-y Squash Dip

3 cup butternut squash, cubed

4 garlic cloves, unpeeled

1 tbsp tahini

1 tsp harissa paste

1 1/2 tbsp olive oil

squeeze of lemon juice

sprinkle of dried herb of choice or finely chopped cilantro or parsley

Salt/Pepper to taste

Pre-heat oven to 375F. In a bowl, toss squash and garlic with olive oil and a sprinkle of salt. Transfer to oven proof-dish and cook 30 minutes or until fork easily pierces squash. Allow to cool. Squeeze garlic cloves out of their skins and combine all ingredients. Depending on your texture preference, use back of fork or blender to do so.

Enjoy with chips or as spread on toast!

November Special

1/2 Spaghetti Squash

1 Tbsp olive oil

Salt/Pepper to taste

Sauce of choice (tomato, pesto)

Garnish of choice (nuts/seeds, sautéed mushrooms)

Pre-heat oven to 375F. Fill oven-proof dish with about 1/2″ water. Wash squash and cut lengthwise, scooping out seeds. Rub olive oil, salt and pepper on inside of squash and set in water, cut side down. Bake for about 30 minutes or until fork can easily pierce through. With fork, scrape out flesh (“spaghetti” style). Dress with sauce, garnish or serve simply with butter and e.g., sage.

Winter Squash Mash

The ratio is something like this:

2 Tbsp roasted/steamed/baked squash, mashed to desired consistency

1 Tbsp white miso

1/2 tsp gomasio (optional)

slivers of radish/finely chopped green onion (optional)

Breakfast Pie

1/2 cup rolled oats

1/2 tsp honey

2/3 cup water or milk

small handful nuts

1/2 tsp cinnamon

small pinch sea salt

large handful blueberries

Combine all ingredients except last in blender or food processor. Adjust water as necessary. Transfer to bowl, add blueberries and carry on! This delicacy can be pre-made the night before to enjoy in the morning (just add a bit more liquid).