Okra Eggplant curry (barefoot photos)

Though okra is very nutritious, I have detested it forever, until Mike discovered a way to make it not so slimy, by baking it in the oven before adding it to the dish.This dish has now become my FAV curry!

INGREDIENTS

Okra ~ 1 lb. frozen

Eggplant ~ 1 medium chopped into 1/4 ‘ cubes

Zucchini (optional) ~ chopped into 1/4 ” cubes

Onion ~ 1 large chopped

Tomato ~ 2 medium chopped

Green chili ~ 2 chopped or 4 small chopped

Fresh ginger ~ 1 ” cube peeled, grated

Garlic ~ 4 cloves chopped

Cumin seeds ~ 2 tsp.

Cumin powder ~ 1 tsp.

Coriander powder ~ 1 tsp.

Chili powder ~ 1 tsp.

Turmeric powder ~ 1/2 tsp.

Safflower oil ~ 2 Tbsp.

Salt to taste

DIRECTIONS

1. Place okra on flat baking sheet and heat in 250 degree oven about 20 minutes while completing the next couple of steps

2. Heat 2 Tbsp. oil in large skillet

3. Add cumin seeds. When they begin to sputter add chopped onions.

4. Add turmeric powder, fresh grated ginger, and garlic.

5. Stir for 1 minute and then add eggplant and chilies.

6. Continue sauteing and add 1/2 cup water if it sticks.

7. After 5 minutes, add coriander powder, cumin powder, chili powder, tomatoes, zucchini and okra.

8. Saute fro 3 more minutes, add salt to taste, correct seasoning as needed; cover and cook on low heat for about 5 more minutes for flavors to meld.

9. Remove from heat.

10 Serve with crisp poppadom and coriander chutney.

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Mike enjoying cauliflower soup & salad dinner (barefoot photos)

This easy easy soup is a delight to make as well as enjoy.

If you cut the milk portion in half you can use it to replace a side dish of mashed potatoes.

This is Mike’s recipe; I like to use even less oil. As the onion begins to cook, I then add a bit of water to the pan which helps to steam cook the vegetables.

INGREDIENTS

1 large cauliflower chopped

1 onion chopped

1 T. canola oil

Abt. 2 C. rice milk

Salt & pepper to taste

DIRECTIONS

1.       Saute the onion in the oil.

2.       Add chopped cauliflower and continue to sauté for a few minutes.

3.       Add rice milk and boil until soft.

4.       Use immersion blender or potato masher to whip it until smooth.

5.       Add more milk to desired consistency.

6.       Season with salt and white pepper to taste.

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Spinach & Tofu (barefoot photos)

In my continual quest for GREEN dishes, I have been enjoying this fairly simple spinach and tofu meal. Saag aka Palak Paneer, is a delicious and satisfying staple of vegetarian Indian cuisine. Unfortunately, we live over an hour away from the nearest Indian supermarket, so don’t often have fresh Paneer (a type of Indian cheese) available. Tofu is substituted in this recipe, and while it is not a taste equivalent, it is nonetheless delicious in its own right.

INGREDIENTS

3 cloves minced garlic

1 chopped onion

2 T. canola oil

1/2 tsp. turmeric

1 lb. chopped fresh spinach

2 tsp. ground cumin

2 tsp. ground coriander

1/2 tsp. ground ginger

1/4 tsp. cayenne

1 lb. frozen spinach

14 oz. tofu, cubed in 1/2 inch cubes

2 tsp. arrowroot p[owder

1 C. rice milk

DIRECTIONS

Saute 3 cloves minced garlic with 1 chopped onion in 1 T canola oil and ½ t. turmeric until soft.

Add 1 lb. chopped fresh spinach. Continue to sauté.

Add 2 t. ground cumin, 2 tsp. ground coriander (freshly ground preferred), ½ tsp. ground ginger, and ¼ tsp. cayenne.  Cook until spinach wilted.

Add 1 lb. frozen spinach and continue to cook on low heat.

Meanwhile, sauté 14 oz. (container) of firm  tofu,  sliced into ½ inch cubes in 1 T. canola oil in no-stick frying pan until brown. Combine with spinach mixture. Cook 2-3 minutes  for flavors to meld.

Mix 2 tsp. arrowroot powder in 1 C. rice milk and stir into spinach mixture. Cook an additional 3 minutes.

Serve alone, or with fragrant basmati rice, or heat up a couple of spicy papaduum to eat alongside the “curry.”

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Eggplant Parmesan (Nate Grady photo)

INGREDIENTS

3 T. olive oil (approximate)

1 medium eggplant, sliced in 1/4 inch rounds

4 oz. part-skim mozzarella, grated

4 oz. Romana cheese. grated

1 large onion chopped

1 large green pepper chopped

4 cloves garlic minced

3 eggs, well-beaten

6 oz. Italian-style bread crumbs

24 oz. spaghetti sauce

1 tsp. oregano

DIRECTIONS

Part One

1.Coat griddle with oil and pre-heat griddle to frying temperature, about 375 degrees.

2.Dip each slice of eggplant into the beaten egg, then in bread crumbs, covering both sides of each slice thoroughly

3. Fry on heated griddle until golden brown. Flip and fry on the other side. When done, eggplant should pierce easily with a fork.

Part Two

1. While eggplant is frying, begin a separate frying pan heating with 1-2 tsp. olive oil.

2. Add minced garlic, chopped onion and green pepper, and the oregano to the oil. Hint: First rub the oregano between palms to help release it’s aromatic oil.

3. Saute until veggies are soft.

Part Three

In a 10 inch glass baking dish, assemble the layers:

1.start by covering the bottom of the dish with spagetti sauce

2.then fried eggplant slices

3.sprinkle that layer with grated Romano

4.then add a layer of the vegetables

5.then sauce again

6.repeat layers until finished

7.cover with remaining mozzarella and Romano

8.Bake at 325 degree oven for 40 minutes. If cheese browns too much, turn temperature down and/or cover casserole.

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Roasted Red Pepper Hummus (Nate Grady photo)

Did you have your beans today?

It is incredibly easy to whip together a delicious dip for snack, lunch, or dinner. If you already have the ingredients in the house, it only takes about fifteen minutes to assemble and whip.

This version walks on the lighter side (compared to classic hummus) due to the addition of a jar of red peppers.

Forget the usual crackers and enjoy with sliced veggies for added nutritional wallop OR try it Devin’s way as a layer on a Veggie Burger and spinach sandwich.

INGREDIENTS

1 can (15.5 oz.) chick peas ~ drained and rinsed to remove most of the bubbling foam

1 jar (12 oz.) roasted red peppers ~ drained and rinsed to remove salt

1 T. lemon juice

1/4  to 1/3 c. Tahini sesame paste (less if trying to lose weight)

1 t. garlic powder (better than using fresh garlic because it disperses better)

DIRECTIONS

Combine all ingredients and whip with an immersion blender until smooth .

Hunmmus, spinach, and veggie burger sandwich (NateGrady photo)

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Home Cooked Applesauce in a BeckyBowl (barefoot photos)

Having lived in Western New York state for 25 years, making applesauce has been an autumn tradition. Apples are now grown all over the world, the sauce is easy-schmeasy to make, and the taste is NOTHING like store-bought, so try some soon.

INGREDIENTS

about 24 apples (Granny Smith, or Cortland are my favs)

1 TB. cinnamon

1 or 2 TB Sweetener (optional)

DIRECTIONS

APPLE (barefoot photos)

Wash and chop apples. As you chop them, place them in a large heavy pot that is on medium-low heat.

After the apples are chopped, stir in the cinnamon.

Keep watching the pot, stirring as necessary so the apples don’t stick and the heat is evenly distributed.

Cook until the apples are slightly mushy. Drizzle sweetener over them and stir it in. Taste and decide if you’d like more sweetener or cinnamon. Enjoy immediately (warm) or refrigerate. It will keep for about a week in the fridge, but may be frozen for longer storage.

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A Yogin’s Cuisine,

Recipes for Health & Happiness

Latkes aka Potato Pancakes

I love Latke season! Even though the ‘taters we grew last summer were hit with a blight, we still made a batch using red potatoes for Mike’s dad. He ate with gusto, re-stacking his plate several times.

I was tickled when our son’s gal friend held a Chanukah party and Dev made the Latkes, using his dad’s recipe.  Funny thing is, they were not a food either of us had ever eaten until we were grown. However, rumor has it that my Bavarian Gramma Ruhland and my Polish great-aunt Adeline made deeeeeee-lish potato pancakes.

Potato Pancakes with yogurt and applesauce (barefoot photos)

They can be a versatile component of your cuisine. Serve them for breakfast with some maple syrup. For lunch with Greek style yogurt and homemade applesauce.  For dinner, they can be a side dish with salsa or ketchup.  I’ll post a recipe for the applesauce soon.

The recipe for Potato Pancakes is about as easy as they come. Unfortunately, I haven’t figured out a vegan version, so if you know of one, I’d love to hear about it.

INGREDIENTS

6 potatoes (we used red, but just about any potato will work)

4 eggs

freshly ground black pepper to taste

DIRECTIONS

1. Wash, don’t peel the potatoes

2. Grate potatoes using medium-holed grater

3. Mix eggs with grated potatoes and sprinkle in black pepper to taste.

4. Drop mixture by spoonfuls onto heated (400 degrees) buttered skillet.

5. Mush each pancake flat using back of spoon.

6. Practice patience while you wait….After a few minutes, flip pancakes using a spatula. Check to make sure the pancakes have turned golden brown. If not, let cook another minute or two and then flip.

This recipe makes enough for about 3 – 4 people. It is easily adjusted to make much larger or smaller quantities.

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Pumpkin (barefoot photos)

A Yogin’s Cuisine

Pumpkin pie is loaded with Vitamin A, delicious, and easy to make, so why  not enjoy it beyond the holidays?

My version focuses on a deep dish of pumpkin but sometimes I go one step further for a gluten-free version, and make it crust-less. Delicious for dessert or breakfast. Some say it’s better the next day. Let us know how and when you like your pumpkin and if you have a picture, we’d love to post that too.

INGREDIENTS

Pumpkin Pie (barefoot photos)

2 cans (15 oz. each) pumpkin

1 c. sugar

2 eggs

1 can evaporated milk

a dash or 2, depending on your taste, ground

cinnamon, ginger, & cloves

1 unbaked pie shell ~ optional

DIRECTIONS

1. Mix all ingredients except pie shell until smooth

2. Pour into pie shell. Omit this step if going gluten-free

3. Bake in 350 degree oven until center is set (doesn’t jiggle when pie is moved)

4. Cool on rack. Pie will continue to form cracks as it cools. That’s perfectly normal.

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Nutty Cranberry Goodin Puddin (barefoot photos)

The recipe for Cranberry Goodin Puddin originally came from Gramma Von Hofe’s collection of cranberry recipes about 30 years ago. We’ve always loved it and made it for the holidays.

As recipes do, this year it morphed into a deeee-lish nut-rich dessert. Those of you who love the original cranberry goodin puddin will find this version less sweet, more cake-like, less gooey, and denser.

INGREDIENTS

2 c. fresh cranberries

1/4 c. sugar

1/2 c. pecan pieces

1 c. walnuts ground ever so briefly in spice grinder

1/2 c. sugar

1 egg

1/4 c. butter

1/4 c. pecan pieces

1 c. brown sugar

Becky with Thanksgiving pie for breakfast (barefoot photos)

DIRECTIONS

1. Spread cranberries over bottom of greased 8 ” pie plate.

2. Sprinkle with 1/4 c. sugar, 1/2 c. pecan pieces and ground walnuts.

3. Beat egg and add 1/2 c. sugar, then beat well with flour and melted butter.

4. Spoon over cranberry mix in the pie plate.

5. Sprinkle top with about a cup of brown sugar and the 1/4 c. pecan pieces.

6. Bake 325 degree oven for 45 minutes.

7. Serve warm or cold with vanilla ice cream or sweetened whipped cream.

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Beet Salad (barefoot photos)

I love this delicious, colorful, and very healthful salad. It garners rave reviews at potlucks too.

The first time I made it, I hand grated everything. Wow. It took a LONG time. Now I use a food processor.

Don’t worry too much about exact amounts. I’m sure it’ll still taste delightful. The original recipe called for a handful of walnuts, but I prefer just veggies.

Since I’ve just finished reading Joel Fuhrman’s EAT TO LIVE and am embarking upon his nutritional plan, I think I’ll add some shredded cabbage next time. I’m on a quest to eat more leafy greens.

DIRECTIONS

1. Wash, peel, and grate 5 fresh beets, 5 unpeeled apples, 5 peeled carrots.

2. Add a handful dried cranberries (or raisins or currants)

3.Add a small amount – no more than a tablespoon of a sweetener to taste. Not sure this is really necessary though.

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