I am a recent convert to Indian Food, the spices and the heat paired with rice and naan are so delicious. This was my first time trying to recreate the Indian staple, Dahl, meaning lentils. The delicious dish is usually spiced with curry, cumin and a mix of Indian spices. For my first time making lentils, I had a specific flavor profile in mind, all the recipes I looked at didn’t sound quite right, so I did one of my trademark experiments. Of course I looked up lentils to liquid ratio, but the rest was a culinary adventure! I am so happy it turned out so I could share it with you! Lentils are an amazing source of plant based protein, packing a whopping 17 grams in a cup of cooked lentils. They are also a great source of calcium, Iron, Thiamin, Folate and more. Enjoy this hearty, spiced lentil recipe!

Ingredients

1-2 tablespoons of Coconut Oil

1 Onion, diced

2 small stalks Celery, chopped

2 small Carrots, chopped

2 cloves Garlic, chopped 

1 chili pepper, finely chopped (optional)

2 cups green lentils (red or black will work as well)

1 tablespoon tomato paste

1 teaspoon Turmeric

2 teaspoons Curry Powder

1/2 teaspoon ground ginger

1 teaspoon paprika

4-5 Sprays of Bragg’s Liquid Aminos

32 ounces Low Sodium Vegetable Stock

1 Cup Water

Salt and Pepper to taste

BBQ Sauce (optional)

In large pot heat coconut oil on medium, chop onions and garlic, place in pot and sauté until translucent, about 5 minutes, in the mean time chop celery, carrots and chili pepper. Add the celery, carrot and chili into pot, season with salt and pepper and sauté until vegetables are tender, 5-7 minutes.
Once vegetables are ready, mix in tomato paste, mix well. Next, mix in lentils and season with turmeric, curry powder, ground ginger, paprika, Bragg’s liquid amino, and salt and pepper. Mix well and let seasoning absorb into the lentils by stirring over medium to high heat for 3-5 minutes. Add vegetable stock and water. Bring to a boil and then simmer for an hour and a half. Stir and test every half hour. After an hour give the lentils a taste test, if it needs more curry or seasoning go ahead and add a little more, just remember if there is still liquid in the pot, the lentils are still absorbing the flavor. Once complete, serve plain or with rice, with avocado as garnish or yogurt sauce. Enjoy this hearty, fall dish!

Red Pepper Chipotle Cream

1/2 Cup Greek yogurt

1 tablespoon olive oil

1/2 red bell pepper

2 teaspoons chipotle seasoning 

Juice of one lime

1/4 teaspoon lime zest

1/2 teaspoon honeyIn a small sauté pan, heat olive oil, chop bell pepper and sauté until soft and beginning to brown.In a small bowl, mix yogurt with honey and juicy of a lime. Using a micro plane or grader, zest a half a lime. Add more zest as you desire. Once bell peppers are soft place in a high powered blender and liquefy (or as I like to say saucify). Place red pepper sauce into a cup or covered tupperware and place into large bowl with ice water, or make ahead of time. Once the mixture is at room temperature mix it into the yogurt base. Add more seasoning if needed. Add a dollop of the cream onto your lentils and voila, a beautifully tangy, sweet compliment to the spiced lentils.  You can use this sauce for an aioli replacement on burgers or sandwiches, on top of chili or in tacos! Get creative and enjoy the process. Happy cooking and eating to you!

Breakfast food is a tough one for the vegans of the world or egg-phobic vegetarians such as myself.  Everything is eggy or meaty… and usually pretty heavy. After years of going to restaurants and eating sub-par tofu scrambles with extra cumin I decided to try my hand at making a new and improved Tofu Scramble. The result was a delicious, vegetable laden scramble! No more hollandaise or yolks needed!

Tofu Scramble is easy to make! Start with several vegetables, whatever is fresh and in season. I used a yellow onion, kale, tomatoes as well as home grown eggplant and peppers. Get creative and enjoy the process!

1 Cube Organic Firm Tofu

1 Tablespoon Olive Oil

1/2 Tablespoon Coconut oil

1 White or Yellow Onion, thinly sliced

1 Small Chinese eggplant, cubed

1 Sweet Pepper, sliced

1 Yellow Pepper, sliced

1-2 Cups Kale, washed and chopped

1 Cup baby tomatoes, halved

Spices are added to taste- measurements below are estimates

1/2 Teas Smoked paprika

Pinch of Cayenne

1 Teaspoon Chipotle Seasoning

5-6 Sprays of Bragg’s Liquid Aminos

1/2 Teaspoon onion powder

Pinch of Sea Salt

1 Tablespoon Nutritional Yeast

Begin by heating olive oil in skillet, preferably cast iron. Thinly slice onion and peppers, place in pan and begin to sauté. Once the onions and peppers soften, add the eggplant.  Try to keep the vegetables in their own section of the pan, so you can observe and control the cooking process.  Add some coconut oil to the eggplant and a little to the peppers and onions for flavor and to help brown them.

Once eggplant is tender and slightly browned add Kale, cover with lid for 3-5 minutes or until Kale has been slightly steamed. No need to over steam the kale, because it will continue to cook in the scramble.

Mix vegetables together and move to one side of the pan. Add a splash of olive oil to the pan and place halved tomatoes face down. Cook for about 3-5 minutes or until tomatoes are softened. Mix the vegetables together and add a pinch of salt and a spritz of Bragg’s Liquid Aminos.

Drain Tofu and Crumble over vegetables with your hands, breaking up any large clumps.

Before mixing tofu into vegetables, season well. Add Bragg’s Liquid Aminos, Smoked Paprika, Salt, Chiptole Seasoning, and small pinch of Cayenne. Integrate Tofu into vegetables using large spoon or spatula. Cover and let cook on low for 8-10 Minutes. The longer you simmer the tofu with the vegetables the more flavorful the scramble will be. Add nutritional yeast and give the scramble a taste test. Add more Cayenne if you would like it to be spicier, a drizzle of honey can bring out the flavors, but not mandatory. Et Voila, your South West Tofu Scramble is ready to serve!

Serve with Avocado, salsa, Chips or tortillas. Enjoy!

Thanks to my Fiance, I have been converted to a breakfast person! As a vegetarian, I get a little creeped out by eggs, but as long as I know the chickens were happy and cage free I can definitely get behind all the glorious egg dishes out there.
One of my favorite restaurants for breakfast is Señor G’s, a charming little spot a few blocks from my house in Playa Del Rey. They make delicious omelets, huevos rancheros, and an assortment of fresh juices and smoothies. My favorite dish they have is Breakfast Ole, a plate full of tomato and oniony scrambled goodness. I re-created the dish at home calling it Huevos Ala Mexicana or Mexican Eggs.

2 Tablespoons olive oil (use butter for a richer flavor)

4 organic eggs

1 Tablespoon of Milk or Water

1 onion diced

1 tomato(heirloom Preferred) diced

1 can Organic Black Beans

1 Avocado slices

Salt and Pepper

Several Sprigs of Cilantro for garnish

Beat eggs in a medium bowl, stir in milk, salt and pepper.

Heat olive oil in large pan. When oil is glistening (2 minutes) toss in onion.

Sauté onion until clear and slightly browned (8-10 Minutes).

Toss in Chopped Tomato and saute for another 5 minutes.

Pour egg mixture over vegetables. Stir periodically until eggs are fully scrambled.

Serve with black beans, sliced avocado and Tapatillo.

To make breakfast tacos, simply heat up several corn tortillas and fill them with Huevos.

Enjoy this protein packed breakfast!