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Spicy Exotic Daal

27 Dec

Spicy Exotic Daal

This is one of my favourite recipes that I have learned from an Indian Goddess. It is a bit of work to make but well worth it!

a cup of dried black lentils

1/4 cup of dried kidney beans

one large onion chopped

2-3 cloves of garlic chopped

a handful of chopped fresh cilantro

2-3 tomatoes chopped

a spoon or two of butter

several spoons of heavy cream

a spoon or two of garam masala spice

a spoon or two of turmeric powder

a pinch or two of cardamon powder

one dried red chili pepper ground up

salt to taste

2 green onions finely chopped

Rinse lentils and kidney beans and place in bowl with lots of water to cover and soak overnight. Then the next day, drain and rinse the beans/lentil well. Place in a pot with enough water to cover. Bring to a boil and then reduce heat to gently boiling. Cook until beans are tender 45min-60min. meanwhile, in a blender, puree the tomatoes, onion and garlic. In a large pan, heat butter on medium heat. When butter is heated, add the garam masala, turmeric, chili, cardamon and salt. Stir well and mix completely in the butter for about a minute. Then add the pureed tomato mixture to the pan. Stir well to mix all the spices and reduce heat to a simmer. When the beans/lentils are cooked, drain and rinse and add them to the pan. Stir well and cook for 10-15 min on low heat. Then add the heavy cream to the pan and stir. Remove from heat and serve. Serve with cooked rice and naan bread. Add a little cilantro and green onion on top for a nice garnish.


tip: cook spices in butter a little longer to create a more spicy flavour. Just be careful to not overcook the spices as they will burn easily!


photo by: Maitri on

Winter Nut Loaf

22 Dec

Winter Nut Loaf

This recipe is so savory and makes a nice entree for Christmas or Holiday Dinner. Serve with a beet salad or a side dish of greens and you got it made!

2 large onions chopped

3-4 stalks celery diced

1 leek diced

1 large carrots diced

12 – 15 brown mushrooms, chopped

1 cup of cooked rice pilaf (or white basmati rice)

1.5  cups chopped nuts (almonds, walnuts, pecans)

a splash of vegetable broth to moisten mixture

a handful of seasoned bread crumbs

half a cup of grated romano cheese

a dash of each: parsley, basil, thyme and sage

4 eggs beaten

a dash of pepper

a pinch of salt

a spoon of olive oil

Make the rice pilaf first and let cool. Then sautee vegetables in oil until slightly tender. In a bowl, mix all ingredients well so that it becomes the consistency of a “meat loaf”. Put into an oiled loaf pan. Bake at 350 degrees for about 45 min to an hour.
To check if  it’s done, insert a toothpick into the middle of the loaf and check to see that it comes out dry.

Mushroom Gravy

2 cups or so of mushrooms chopped (brown mushrooms, shiitake, portobello)

a cup or so of vegetable broth

a spoon of olive oil

2 spoons or so of flour (to thicken broth, use more or less as needed)

1 or 2 cloves of garlic minced

a stalk or 2 of chopped green onion

a dash of pepper

pinch of salt

Saute mushrooms and garlic in frying pan in a little olive oil until soft. Add seasonings and stir. In a small bowl, mix flour in with the vegetable broth until it’s smooth and no lumps. Then add the broth to the pan with mushrooms continually stirring so that it won’t stick. Cook over medium heat until it bubbles lightly and thickens to gravy consistency while stirring constantly.
If gravy does not thicken then mix in a little more flour, or if it’s too thick, then add a little more broth. Then add green onion, cook for another min. Cut slices of the nut loaf and spoon gravy on top to serve.

serves 6-8



photo by nettsu on

Autumn Stuffed Pumpkin

7 Oct

Autumn Stuffed Pumpkin

This is such an easy dish to make. Your friends will be fooled in thinking you have slaved over it all day. Makes an awesome autumn dinner!

1 medium sized pumpkin

1 onion diced

2 stalks celery diced

1 carrot diced

1 cup cooked lentils drained (or canned lentils drained)

1/2 cup of cooked quinoa

1-2 cloves of minced garlic

a splash of maple syrup

a spoon of coconut oil

seasonings: salt, pepper, thyme, oregano to taste

Preheat oven to 375F. Cut the top off the pumpkin and hollow out the insides. In a large pan, sautee onion, garlic, celery, spices and carrot in the coconut oil until slightly tender. Mix in lentils, and maple syrup. Cook for 1 minute. Then spoon mixture into the pumpkin. Put the top of the pumpkin back on. Place the pumpkin in a glass baking dish. Add an inch or so of water to the pan. Place pan in the oven and bake for 45min to an hour or until pumpkin is tender. Remove from oven. Cut pumpkin into quarters and serve on a plate, then spoon lentil mixture on top.

Serves 4

Tip: Instead of quinoa, try cooked wild rice.



photo by elana’s pantry on

Veggie Lasagna

25 Jan

Veggie Lasagna

I LOVE this recipe! It’s like what Mama used to make. It also makes great leftovers for lunch the next day.

1 box (pound) whole wheat lasagna noodles, cooked
1 package extra firm tofu, drained and crumbled
2-3 cloves of minced garlic
1 large onion diced
2 bunches spinach, washed, dried and chopped
1 bunch parsley leaves chopped
1 bunch of fresh basil leaves chopped
5-7 springs of fresh oregano, leaves removed
1 jar of pasta sauce
6 ripe roma tomatoes diced
grated mozzarella cheese (for topping)
2-4 tablespoons extra virgin olive oil
Salt and Pepper to taste

In a large pan over medium heat, add olive oil, onions and garlic and cook until soft. Add spinach,  herbs and spices and cook until the spinach is wilted. Remove from heat. Add tofu and stir well, then let cool.

In a 8 x 12 inch glass baking dish add a very thin layer of tomato sauce and working in layers add pasta,diced tomatoes, spinach mixture, and pasta sauce. Sprinkle grated cheese and a light drizzle of olive oil over the top of the lasagna. Bake at 350 degrees for 30 min or until cheese gets a little bit crispy. Remove from oven and let cool for 10-15 minutes before serving.

Tip: I love this served with a healthy salad and a thick slice of garlic toast! Yum!

Happy Eating!


photo by: anna-rchy on

Exotic Yams

4 Jan

Exotic Yams

One of my favorite dishes! I like to eat this one as a main meal served with salad. It also makes a great side dish or appetizer. I used all organic ingredients.

3-4 large garnet yams peeled and cubed

1 onion diced

1-2 cloves of garlic minced

1 large red pepper chopped

a handful or so of raisins

a spoon of garam masala spice

1/2 spoon or so of cumin seeds

salt and pepper to taste

a spoon of ghee (or butter) – substitute olive oil for a vegan version

In a large fry pan, add ghee and spices. Cook on medium heat for one minute to bring out the flavor. Then add onions and garlic. Fry for 2 min stirring constantly. Then add about 1/2 cup or so of water to the pan. Add in raisins, yams and red peppers. Bring to a boil then immediately reduce to a simmer. Cook covered for about 20 min, stirring occasionally. If the water is becoming dry, the add a little more as you cook. When the yams are soft, it’s ready!

Tip: I like to sprinkle cinnamon on top. It adds a deeper exotic dimension!

Yum Yum!


photo by sweetbeetandgreenbean on

Stuffed Bell Peppers

2 Jan

Stuffed Bell Peppers

A very nice recipe to serve at a dinner party. I like to use a variety of colored bell peppers for a beautiful display.

4-6 large bell peppers (assorted colors)

2 cloves of garlic minced

1/2 an onion diced

3-4 tomatoes diced (roma works well)

1 cups cooked green lentils (or 1 can of lentils drained and rinsed)

1/2-1 cup cooked basmati rice

1/2 spoon of chili powder

1/2 spoon ground cumin

salt and pepper to taste

Wash and cut the tops off the peppers. De-seed the peppers. Place in a baking dish filled with 1/4 inch of water. In a bowl mix all the ingredients together well. Spoon into each pepper, filling to the top. Cover the dish of peppers with an oven proof lid or tin foil. Bake in the oven at 350 degrees F for 30 min or until the peppers are tender. Serve hot and enjoy.

Tip: I like to bake these peppers with grated cheese on top. Old fashioned cheddar will do just fine.



photo byΤϊζζ¥ on

Chopsy Pesto Pasta

1 Jan

Chopsy Pesto Pasta

This recipe was shared with me by an Italian grandmother that approached me in a grocery store while I was picking out tomatoes. She pulled me aside and whispered in my ear that she had a simple and tasty recipe for me. I never saw her again but her recipe lives on. I used organic ingredients. This recipe is vegan.

one bunch of Italian parsley

one package of fresh basil

1/4 cup or so of pine nuts

2-3 cloves of garlic

extra virgin olive oil

salt and pepper to taste

a package of fettuccine noodles

This recipe is called chopsy because I have found that it’s better to hand chop the ingredients rather than using a food processor or blender. It’s a bit more work but well worth it. I can have this made within 30 min. First wash and dry the basil and parsley. With a large chef’s knife, mince garlic. Add a few leaves of basil and a few sprigs of parsley. Mince until fine, add in a spoon of pine nuts and mince. Then add more basil and parsley. Mince again until smooth. Add some salt and pepper. Add more pine nuts and mince again until fine. Keep this process up until you have used all the parsley and basil. You want to chop it up until it’s fine and somewhat pasty, almost like you can form it into a shape. That’s the best way I can describe it. Then put it into a bowl and cover completely with olive oil. Let rest for a couple of hours to have the flavors meld together. Next cook the fettuccine as instructed on the package. Put pasta in a large mixing bowl and add the pesto mixture. Toss until completely mixed. If a bit dry, then add a bit more oil. Serve hot on plates.

Tip: garnish with a few pine nuts or with freshly grated Parmesan cheese.



photo by endless simmer on