Category Archives: indian

Drunk on Brownies

It’s a heat wave!

I think I finally see the light at the end of the tunnel that is the deep-freeze of January and February. It reached 30* today, and isn’t supposed to be below 20* (during the day) all week.

I am a happy girl.

Who had a wonderful ride on a happy pony.

Life is good.

And so is BBQ spinach and tofu.

My white balance, however, is not so good. Just pretend otherwise for the time being, m’kay? Please?

So remember how I’ve been saying I was now only going to buy the Vermont Soy tofu that I’ve proclaimed my love for?

Well, I guess I lied. For the sake of convenience (as well as the fact that I’m cheap and had a $1 off coupon thanks to the heads-up from Matt) I picked up some Nasoya Plus on my shopping-trip-gone-wrong yesterday.

I’m not gonna lie. I think I’m a Vermont-Soy-only kinda gal. Nasoya just doesn’t hold a candle. I’m not sure if I’m just spoiled or what. But the Vermont Soy tofu is so much easier to work with. I’m not sure that the taste is a huge difference, but at least I don’t need to press it for about five hours with my body weight in paper towels. And it gets a better “crust” and has a better texture all around. I’ll step off my soapbox now. One last thing, though, since every story has a moral…

Moral of the story: Vermont Rawks.

But I made do with what I had.

I hate to make a big deal out of a sandwich, but this simple combination is stupid good. And with it having a combination of onions and enough garlic to kill a cow, it lets you see who really enjoys your company enough to still hang out with you after eating it.

For one sandwich:

  • 1/4 of a small yellow onion, sliced
  • olive oil, for sauteeing the onions
  • 2 cloves garlic, minced
  • 1 “serving” (a.k.a. however much you want) tofu
  • salt and pepper, to taste
  • hefty handful spinach
  • 1-3 t. barbecue sauce, to taste
  • 2 slices bread
  • earth balance/butter/whatever for grilling the bread

For maximum efficiency, you can do everything pretty much all at once: preheat a small pan over medium heat, adding enough oil to thinly coat the bottom of the pan. Add the onions and sautee, stirring occasionally, about 7-8 minutes, or until golden brown/beginning to get carameliz-y. Or just a little burnt if you’re like me…anyways. Meanwhile, preheat another large pan or griddle over medium heat. Place the tofu on the pan and spread a little earth balance/butter on one side of each of your slices of bread. Add to the pan with the tofu. Cook the tofu until it gets a little bit of a crust on it, and the bread until golden.

When the onions are done, transfer to a dish and add the spinach and garlic to the same hot pan. Cover and allow to wilt, stirring in the BBQ sauce. Once good and sloppy (trust me, it will be) assemble your sandwich by layering the onions on top of the bread, followed by the spinach and then the tofu.

After eating this, you’ll be a greasy grimy mess, but you’ll still have the satisfaction of knowing it’s really not all too greasy and definitely not grimy.

And because I wanted to be really stinky when I start sweating tomorrow, I decided to polish off the day with onion rings in which I used garlic salt in the breadcrumbs instead of regular salt.

And thanks to L, I even had real breadcrumbs to complete this mission with! I was as happy as a kid in a candy shop.

Who’d-a thought this turned out to be way easier than crushing a bunch of pretzels.

Oh, and by the way – cutting that onion totally reduced me to tears. I have been so sensitive to cutting onions lately. I don’t remember always being this way but I guess I should just be happy that I’m getting pretty skilled at slicing onions with my eyes clenched shut. I even got them nice and evenly sliced!

I’m kidding.

I am now proclaiming myself an onion ring fiend.

It’s just a shame I can’t find them this good anywhere else.


Luckily for you guys, this is a recipe that Isa chose to share on her website.

Second on the plate: no, I will never tire of sweet potatoes.

I’d call it a rut, but I prefer to call it a groove.

That gross looking yellow plop?

Curry hummus. Oh kale yes I went there.

I can’t take the credit for this genius, though – I saw it whilst flipping through Eat, Drink and Be Vegan. I did simplify it, though:

  • 1 can chickpeas (I used a 19 oz. can which I think is a little larger than most?)
  • 1 clove garlic
  • 2 t. curry (the curry powder I have is a sweeter curry, I think. I’m not a curry connoisseur, though.)
  • pinch salt
  • hefty pinch dried chives
  • handful raisins

Drain the chickpeas, reserving the liquid in a cup or bowl. Add all ingredients except raisins to processor. Blend until smooth, adding in the reserved liquid as necessary. At the end, add the raisins and pulse a few more times to combine.

The “reserved-chickpea” trick is from Appetite for Reduction. I am a cookbook fiend lately, obviously.

By the way, try to stop eating this by the spoonful after your tenth spoonful straight from the processor. It’s really good on sweet p’s or onion rings and does deserve to show you that.

And since I was on a pieces-parts theme for dinner, tofu also made an appearance. Kind of.

Most of it was eaten before it made it to the plate. Sorry. I was waiting for the onion rings to finish cooking and it was right there! I couldn’t resist.

I followed the concept of this recipe for the ‘fu, but basically just reduced it to a combination of cashew butter, lime juice, salt, pepper and dijon mustard. It needed a hint of honey, but was otherwise just as good.

Rounded out by a spot o’ wine.

Okay, so maybe not quite. This cabernet brownie was in the Foodzie box I received yesterday. As you know, I’m usually saying I’m not a brownie person, but lately I’ve come to appreciate chocolate rather than feel it’s overrated.

See guys, there’s still hope for me!

I was surprised to discover I actually really liked it! Probably because it uses a weird flour. I’m a sucker for any  kind of different flour.

Like most things like this, though, it was so sweet after a couple of bites! Mreh, well.

At least if you have it you can say your drunk on brownies, whether you are or not. It’s got a ring to it, don’t you think?

What’s a simple sandwich combination that you love?


DON’T FORGET! You have until tomorrow to enter my giveaway!!


Filed under baking, chickpeas, cooking, curry, dessert, dinner, food, foodzie, healthy living, hummus, indian, lunch, recipe, sandwich, sweet potato, tofu, vegan, vegetarian

It’s Tasty!

So, a while ago, Tasty Bite sent me some awesome products to try out. Remember?!


I’d been sort of…bad…in terms of actually using them, though. I really don’t very often think to make something that’s already made for lunch. But yesterday, I was craving some Indian cuisine!


The Bombay Potatoes won me over, and 90 seconds later, I was happily enjoying my heat-and-eat Indian. And without wondering what on earth went in to the creation, either! It’s really quite simple:

Water, Potatoes, Chickpeas, Tomatoes, Onions, Sunflower Oil, Salt, Ginger, Garlic, Corn Starch, Coriander, Chilies, Cumin, Spices.


But for being so simple, was it even any good? My answer is yes!! It was spicy and flavorful. My only complaint is that I didn’t have any naan to soak up the sauce! And speaking of sauce – I’d prefer it was a little more gravy-like rather than soup-like – meaning, I’d rather it be thicker. But what do I know about Indian? Soupy is probably the point.


And while I was going through the packages trying to choose one for lunch, I came up with the idea to take one of my meal inspirations and make chickpea cutlets!


I chose the Chunky Chickpeas, and was pretty excited. It’d surely be a no-brainer, right? The chickpeas are already seasoned – I’d just need to add some breadcrumbs, gluten, and bake!


Er, wellll…first I had to get past the looks. Okay, nothing like the picture on the package…but I’m sort of pro at moving past the looks of something and seeing stuff for what it really is.

I’m talking about food, but I think this mindset comes in handy in all paths of life.


Anyways. Mash up the chickiepeas…


…add in some gluten and quick oats…


…form into patties, and bake!

I would have preferred fresh breadcrumbs, but we can’t always get what we want now, can we?!


I loved not having to worry if I was adding too much of this spice, or too little of that spice. It was quick. It was easy. I didn’t have to think very hard, and instead – was presented with some lovely chickpea cutlets with a new flavor – Indian!

I wanted to think up a sauce for them, but school work was beckoning. Instead, I served it over some eggplant & marinara. And kale chips, because they’re my crack lately.

TastyBite Chunky Chickpea Cutlets

Mash the chickpeas so no whole pieces remain. (that means, mash them better than I did. Do as I say, not as I do.) Add in the quick oats, gluten and water and stir/knead until combined. Form into patties and bake in a 375* oven for twenty minutes. Flip and bake another twenty minutes.

And you just made yourself some super quick and easy chickpea cutlets!

Tasty Bite sent me these products at no cost to me – however, these opinions are my own and exactly how I feel about the product. I love you guys too much to lie.

Any plans for Halloween?

What’s your favorite Indian dish?


Filed under dinner, indian, lunch, review, tasty bite

Cured with Curry

It’s Friday! As if you all didn’t know and weren’t already celebrating that fact 😉 I hope everyone’s week was an easy one and you’re able to look forward to the weekend and don’t have to work tomorrow, like I do.

The last time I visited Hannaford’s exotic fruits section, I decided on what I thought was a cactus pear. I have this thing where I like to try at least one new food a shopping trip. This includes a main course kinda deal, as well as a new fruit and/or veggie. I get a kick out of new fruits. This wasn’t, however, a cactus pear. This was an apple pear. I discovered this after the fact, and the ironic part of this not-completely-necessary story is that when I tried it first, I thought “Hm. Tastes like an expensive apple.

Pretty sure most “exotic fruits” are really just grocery stores’ and farmers’ way to get consumers to spend more moolah on something that is supposedly drastically different. Meh well. I do still want to try a prickly cactus pear. At least now I know what they look like and I won’t be taken for a fool.

Regardless: I decided to saute my almost neglected apple pear in some almondmilk with some raisins, and addded half of it to the oatmeal base, as well. I really like pears, and I also really like apples. You know what else I like? Cinnamon Raisin Swirl, dates, and crystallized ginger. I like a lot of other things, too – but not everything I like goes this well in oatmeal.

After this bowl, I about finished yet another half gallon of almondmilk. This led me to compose an open-letter to Silk.

To whom it may concern at Silk Pure Almond:

To cut down on so many un-neccessary frantic grocery store runs in order to feed my Silk Pure Almond almondmilk addiction, I feel you could take one to three of three possible actions:

1. Hire me. I promise I’ll only drink approximately half of the profit.

2. At least give me an ad campaign already – I need money to fuel this addiction somehow.

3. Start producing ten-gallon pails. I don’t have room in my fridge for twenty half-gallons, but I could clear out some space for a ten gallon pail no problem.


Just Another Health Junkie

P.S. Thought I would ask – when is your coconut almondmilk coming out? I feel this would greatly add to your already highly-qualified lineup.

P.P.S. Feel free to chose to take all three of the above actions.

Rumi’s, the best plum ever, and Irish Creme. I thought I was being clever and making my own “jam.” That didn’t last long. I ate it separately.

Pretty sure today marked the beginning of mud season. Que? Yes – Vermont has five seasons. Maybe more like six if you count the minor detail that we really have two mud seasons. Oh, praise the months where we clean our cars, only for it to be brown in a matter of hours. Where we can’t walk from our porch to our desired destination without muddying up our entire wardrobe and/or wearing big ol’ clunky muck boots. When you can step outside and rather than smell beautiful spring air – you come to the realization that the smell of mud is the smell of beautiful spring air. When you can’t make it down a dirt road without needing an alignment and a winch-out.

Enter: Why I drive a Jeep. Gas-hogging, environmentally unfriendly, but lovely.

Enough about that.

I finally jumped on the PopChip train.

Would anyone mind telling me what I was waiting for when I passed on the PopChip craze? Actually – I think it had mostly to do with the fact that I couldn’t find them anywhere. I would always look, and always fail. I finally saw that Hannaford started carrying them last I was in there, and gladly picked up the BBQ flavah. Oh. Muh. Gaw. They are perfect. I have been hunting for the perfect chip replacement, and thought I’d found them with Kettle chips. Granted – I am not a huge chip fan, but sometimes they just really hit the spot, ya dig? Kettle is still fine by me – but I love how popchips are sort of like a cross between rice cakes and chips, and have ridiculously amazing flavor. I like that they’re not so potato-chip-y the most. Definitely my kinda snack! Have you tried them? What’s your favorite flavor? I can’t wait to try the others!

Lunch was a hummus & fried egg & veggie wrap. I’d noticed I’ve been being lazy packing lunches, and almost was again today by grabbing a yogurt again. I decided I should really use up some veggies, and reminded myself that I don’t find yogurt nearly as satisfying for lunch as a delicious wrap, anyways. So I panini’d up one after eating breakfast.

This tasted great. However, I am fairly sure the hummus was on its’ way out – my stomach was not quite right for the rest of the day! Yuck. I know, I know – hummus should be chucked if not used within a week. I hardly ever have it last that long, but for some reason haven’t been eating it as much lately – probably due to my drastic wrap consumption reduction.

This hummus was probably nearing its third week. Hey – the date said April 9 2010 so I didn’t want to chuck it. I find wasting food incredibly difficult. I should have chucked it.

However, I take a different “upset-stomach” remedy than most. I remedy myself with food.

Especially Z Bars. Especially S’mores Z Bars. Because my stomach may have been angry, but my taste buds didn’t need to suffer. I have a difficult time differentiating between “eating more will make you feel better,” and “eating more will make you feel worse.” Luckily, usually eating more makes me feel better. Strangely.

Sure, a S’mores Z Bar was an odd choice, but my dinner choice was even more upset-stomach unfriendly.

Am I the only person in the word who decides that a  honey-curry tempeh & sweet potato dinner is a good idea for an upset stomach? Maybe. Strangely enough, I started feeling better shortly afterwards. Guess it just goes to show, the cure lies in the curry! Or the sweet potato. I always knew sweet potatoes deserved my complete love and affection.

I know, I know – it seems like you just saw this dish. March 5, to be exact.  I can’t help it! I love this honey-curry sweet potato idea, and had to try it with the tempeh! I also made it with kale again, which – even though I said it was what I didn’t like about it last time – really worked this time, haha. I don’t know, I just wasn’t feeling it with the chickpeas and apple I used last Friday.

Pretty sure tempeh may become a new addiction. It’s so fun to play with – I’m pretty sure you can do anything to it and it will still taste good.And I’ve come to love the texture. Isn’t it strange how the things we initially dislike about something new – become what makes us really love it?  Maybe not true for all things – but something I’ve observed a couple times with myself, at least. What’s one example of this in your case?

I’ve still got bunches and bunches of photos to go through, and am working tomorrow, so won’t have a bunch of time to play with them this weekend – So i’m off to try to get as  much as I can done tonight! I hope everyone has a fun weekend planned, and has a great night!


Filed under almond milk, apple, breakfast, cooking, curry, dinner, food, food blog, foodblog, health, health food, healthy living, hummus, indian, lunch, oatmeal, recipe, sweet potato

Beans, Beans, Beans…

Is everybody’s Saturday turning out to be a good one? I hope so – I feel like mine was pretty productive!
Started out with a relatively simple bowl of pumpkin hot cereal:
I felt it was time to go back to basics again 🙂
Today incorporated pumpkin puree and a couple slices banana while cooking, and topped with some pumpkin chia-seed yogurt pudding for topping, as well as some toasted coconut, toasted walnuts, raisins, banana, wheat germ, raspberry preserves, and almond butter
Delicious no matter whether simple or complex!
The morning was then spent getting some groceries with mi madre and then I went into town to clean the office and finish my valentine’s day shopping. We’re not big Valentine’s Day people obviously, but we usually tend to get each other random cutesy nick-nacks. I was back by noon (I love waking up early and getting the “grunt work” over with before it’s even the afternoon!) and opted for a small snack incorporating this beautiful creation:
Ahmahgaw. Sooooo good. I received my Naturally Nutty order yesterday, but didn’t try any then, and nor did I have it with my breakfast this morning – will power, I tell ya! But when I got home I needed a snack (I like eating lunch later) so opted for an orange and had just half a Joseph’s Flax Pita left after last night’s dinner. So I made a quick little PB&J panini! White Choco Coconut + Pomegranate-Cherry Jam + Soft Flax Pita + Panini Press = Heaven. This isn’t Jess talking right now, it’s her spirit. The end.
Have you tried any of the Naturally Nutty line? What’s your favorite?
I also got two other flavors – but you’ll have to wait and find out what they are 🙂
After getting some schoolwork done for an hour or two, I was ready for lunch.
After last night’s Garlicky Butter Beans & Scallops with Bacon, I had a big spoonful or two left-over that I added to. Normally if there’s such a small amount left I don’t bother saving it (It’s just a tease!) but I knew I’d be using more of the beans for a wrap for lunch today (whole can open!) and thought I could just add more beans and veggies to the already-deliciously flavored mixture. Worked great! I just heated last night’s mixture up in a pan, added some more butter beans, dijon and garlic, and spooned that over a pita that had some romaine and red onion. Tri-Fold and Press!

Delish. Other snackins included this Luna Cookie:
It was on clearance for 90 cents at P-Chop. Couldn’t resist.
The verdict? It’s basically a brownie Clif Z-Bar but with peppermint icing! I definitely think it’s the same recipe, haha. Which, since as you all know, isn’t a bad thing because I love Z-Bars. But I was definitely expecting something more like a cookie! The peppermint icing made it not too chocolate-y though, which was my only issue with the Choco Brownie Z-Bar. I heart chocolate peppermint.
I have made so much progress organizing my recipes! I am finally getting things out of my over-crowded bookmarks online, and organizing and printing from Word. I feel like my web-based collection is too small now,though! Gotta start bookmarking again.
Dinner tonight was…you guessed it…more butter beans! I actually don’t think I’d ever used butter beans much prior to last night, but they may very well be one of my new favorite beans. Of course, since I love all beans I don’t know how valid that statement is. I opted for a Butter Bean Curry with Homemade Naan!

Okay, so my Naan is nowhere near as gorgeous as Jen’s is, but I tried! I’d never made Naan before, and I was terrified after having a failed Roti attempt not too long ago. I wasn’t sure how thin to roll them out, and I am pretty sure I went a bit too thin, but it actually came out really delicious! I’d type out the recipe, but I want you to go read it on this amazing blog instead! Jen has so many amazing recipes, and she’s not lying when she calls it “Ridiculously Easy Naan.” A few notes, however: I halved the recipe, used 1 c. bread flour and 1 c. whole wheat flour, used garlic salt with parsley in place of the salt, used half almond milk and half water, and used olive oil rather than canola. Mmmm!
The bean curry was helped along by the Good Housekeeping Coconut-Chile Curry Sauce that I’ve mentioned on here previously. I sauteed butter beans, carrot slices, red pepper, diced plum tomato, and onion in minced garlic, added 1 T. of the Curry sauce, and seasoned with ginger, curry powder, cumin, and pepper. When it was all done, I topped with some shredded coconut (key!!) and had a side of sugar snap peas, as well. The craving for them hit – I used to have them on a daily basis, ya know!

A simple, easy dinner…but definitely hit the spot. The curry was perfect scooped up by the Naan! You really must make it. If I can, I’m pretty sure anybody can. 

I’ll leave you on this note:

I’ve got some Moguls and speed skating to watch!
Night everyone 🙂

What’s your favorite Indian dish?


Filed under beans, breakfast, curry, dinner, foodblog, health food, healthy living, indian, naan, oatmeal, pumpkin, recipe, thai, wrap

Back to Basics

Happy Humpday, everyone! Belated Humpday, almost…
This morning started off with a Back to Basics bowl of brekkie.
[Can you tell I have no idea what to call my breakfast mix? It’s not oatmeal…and I’m not calling it porridge. Porridge sounds so unappetizing. So it’s a bowl of brekkie. Ya dig? haha]
The normal mix con shredded coconut, choco-chia “icing,” raisins, rasperry jam, chopped walnuts, and almond butter.

I couldn’t make up my mind what I wanted so I decided I’d just do the normal whipped banana bowl. No matter how simple or how complex, it is always so good, wouldn’t you agree?
I never really looked at walnuts for their health benefits – I always thought almonds and peanuts were superior! So I was shocked when I learned that Walnuts are actually king! This is because they are loaded with omega-3s, and an insane amount of antioxidant activity levels. They are also a large part of Meditterannean diets because they are very heart healthy, helping to reduce total as well as bad cholesterol, increase artery elasticity, and help to keep the hardening of arteries at bay. [Source]

Work and car-ride eats, in case you were wondering:
My wrapping skills are becoming better by the day.
Repeat of a buffalo turkey meatball wrap, ranch dressin’ on the side, carrot sticks, orange, Z Bar, and crack. Remaining nanner and some spelt toast with almond butter just for good measure.
Buuuut, I was able to print some of my film today 🙂 Nothing super impressive, but a couple fun ones:
and….the downside of film:
A big ole scratch, right on my emulsion! Ah well. 
Dinner tonight was simply superb. Planning out meals has worked so well. I was hesitant about doing so, since my cravings can change by the second, but I’ve found that when I look at what I’ve got planned for dinner the night before or the morning of, I start off just wanting that anyway! I’m allowing some mixing-up of meals; it’s more of a “here’s 5 meals ideas, here’s the ingredients, now just cook them whenever.” lol. And all the look-up work has been done when I have time to do it (versus when I get home from work – because that wsn’t happening. hah!), so I’m going through all these recipes I’ve been wanting to try, too! I’m also getting better at knowing when to make extra for leftovers, and when not to. The meatballs worked out great for lunches this week, so besides the strata, I’ve been making just enough for dinner. Go me! haha. [okay, sometimes there’s a littttle left, but not enough worth saving. as you can imagine, Kaia isn’t complaining.]
How do you go about your meal planning? On a whim, or planned in advance?

Anyways, back to tonight’s Pumpkin-Honey Curry Chik’n!

Served with sweet potatoes and baby spinach.

-1 c. Quorn Chik’n Tenders, or 1 cup chopped, cooked chicken
-1/2 carrot, chopped
-1/4 c. each chopped yellow and red bell peppers
-1 T. honey
-1 T. honey mustard or dijon mustard
-1/3 c. almond milk 
-1 t. Curry Powder
-2 T. pure pumpkin puree

-1 sweet potato, sliced into rounds
-salt and pepper
-baby spinach

-Place sliced sweet potato rounds on panini press/grill, spray with non-stick spray, season with salt and pepper, and allow to cook.
-Meanwhile, combine chik’n, veggies, honey, mustard, milk, pumpkin, and curry powder in small frying pan. Allow to simmer until sauce thickens slightly/chik’n absorbs it.
-Plate baby spinach, top with sweet potatoes, and then the curry mixture.
In addition to your meal planning strategies, what is your favorite go-to meal?
‘Night everyone!


Filed under banana, black and white, breakfast, chicken, curry, foodblog, health food, healthy living, indian, lunch, oatmeal, oats, photography, recipe, sweet potato