Healthy Thanksgiving Options

Still don't know what to make for the Holidays?  Some of my go-to's and on the to-do list recipes:
* Spicy Brussel Sprouts with Mint
* Tempeh and Eggplant
* Italian Indian Squash
* Raw Egg Nog
* Gluten Free Almond Cookies
* Butternut Squash & Hazelnut Bouchons with Toasted Nutmeg Ice Cream
* Thyme, Sage and Parmesan Biscuits 

Enjoy the weekend! 

Italian Indian Squash Delight

This week I combined the culinary styles of two of my favorite places in the world - Italy and India.  Their spices and flavors may be on opposite sides of the spectrum but the way they prepare and enjoy their food is similar.  Who doesn't love a culture that uses some type of bread to sop up the last puddles of sauce on your plate?  Each country savors each bite making dinners a 3-5 hour affair. 

In India you eat with one hand, the other is reserved for the not-so-clean bathrooms, which may be just a hole in the ground.  Took me a whole week to get the hang of tearing off naan with one hand!  Thankfully you can enjoy these lovely flavors from the comfort of your own home.  Although, if you are feeling adventurous, train yourself to embrace spicy food and book a trip to Goa for relaxation or Rajasthan to sight-see and walk with the princes.  The Prince of Udaipur was quite cute if I remember correctly.    

Ingredients

3-4 zucchini or squash, small to medium, chopped

1/2 onion, white or yellow, chopped

1/2 big bunch of kale, or 1 small bunch, chopped into 1/2" wide

1 garlic clove, smashed

1/2 lemon

good quality Parmesan cheese, NO KRAFT!

turmeric

red chili pepper flakes

cumin

salt

pepper

extra virgin olive oil

What to do with the Ingredients

1.  Heat a pan on medium heat, add evoo, garlic, onions, salt and pepper.  Cover and stir every minute or so until they start to turn clear.

2.  Toss the zucchini and squash in.  Add a few shakes of tumeric, cumin and as much red chili pepper flakes as you can handle.  (They are great for your metabolism.)  Squeeze the 1/2 lemon over the pan.  Cover for about 2 minutes.

3.  Add the kale, stir and cover.  I don't like my kale super soggy so I don't let it cook for long.  Totally up to you and your family's tastebuds.

4.  Top with Parmesan cheese. 

Step 2

Step 3

Mangia! (eat!)

Bittersweet Vegan Fall Lunch

Ummmmm, Mariss, what is that title?  Random I know but once you taste this dish you will know what I mean!  The bitter broccoli rabe and acidic vinegar balances the sweetness of the apple juice and agave.  While the eggplant and tempeh soaks up ALL the flavors.  Instead of stir-frying uber spongy eggplant and tempeh in oil and tacking on hidden calories (why do you think restaurant eggplant is sooooo tasty!?) braise everything in lighter-on-the-waistline juice and vinegar. 

Ingredients
red chili flakes or 1 chili pepper de-seeded and finely chopped
1 garlic clove, minced
1 good-size bunch broccoli rabe, washed, ends trimmed, cut remaining in half
2 tomatoes, quartered
1/2 medium globe eggplant or 2 Japanese eggplants, cut into 1" chunks
1 block tempeh, chopped into 1/2" pieces
apple juice
apple cider vinegar
walnuts, raw or toasted

1.  Heat a medium size pan to medium heat, add chili peppers and garlic for about 15 seconds.
2.  Add eggplant, tomatoes, tempeh, 1/2c apple juice and 1/4c apple cider vinegar.  Cover and let simmer for 10-12 minutes.
3.  Add broccoli rabe and a few splashes more of the juice, braise for 5 more minutes.
4.  Drizzle with a little agave and top with walnuts.

Serves 3-4 as a main meal, 4-6 as a side.

* Great alternative for meat-laden Thanksgiving dishes. 
* Don't forget to add all your veggie scraps to the composter.

spice things up this weekend

Stagecoach Festical, Indio, 2011