My Pescetarian Life

Warming Vegetarian Curry Stew

curry-powder

Whenever I post pictures of this dish on social media, I get requests for the recipe so I finally decided to get off (or on) my duff and write it all down. This satisfying plant-based curry recipe is a one pot dish that can easily serve a family. Any leftovers can be frozen to pull out for an easy quick dinner later on.

Ingredients:

2 tbsp. canola oil

2 sweet onions diced

2 minced cloves garlic

1 tbsp. minced ginger

1 jalapeno pepper finely diced

1 ½ tbsp. curry powder

½ tbsp. red curry powder

1 can fire roasted tomatoes with juice

½ cup smooth peanut butter

4 cups low sodium veggie broth (more if needed)

3 cups diced butternut squash

1 can low sodium chickpeas drained

1 head cauliflower cut in bite size pieces

2 cups fresh greens such as kale, spinach or chard

Sea salt to taste

How to:

In a heavy bottom stock pot, heat canola oil and sauté the onion until soft. Add garlic, jalapeno, curry powders and ginger. Cook 1 minutes.

sauteed-onions-curry

Stir in broth, tomatoes, and peanut butter. Add in squash, cauliflower, chickpeas and greens. Bring to a boil, then lower heat to simmer. Cooking for about 20 minutes until veggies are tender to the tooth. Add salt to taste. Serve over cooked rice or quinoa.

Perfect for those snowy days! Enjoy Tracy!

curryI would love to hear your thoughts on this dish.

Leon’s Mexican Restaurant – A Great Move

margaritas2 leons

Last Saturday evening, my hubby and I were going to SPAC (Saratoga Performing Arts Center) to see the Alvin Ailey Dance Theater for an 8:00 curtain.  We thought we’d grab dinner out before the show.  Leon’s Mexican Restaurant was a standard in our dining-out repertoire for more than ten years. In the last 9 months and 9 weeks the restaurant has moved from Saratoga to Ballston Spa and we hadn’t ventured to the new place to see our friend and the owner, Roberta Acosta, and knew we had to stop in.  The reason I mentioned the 9 months and 9 weeks time period is because while Roberta was moving to her new venue, she found out that she was pregnant…..with twins!! We got to meet the beautiful 9 week old boys who were in the office under the care of their older sister, Luchiana.  Roberta, not only a great mother and restaurateur….. but a Superwoman!! (more…)

Quinoa Salad with Fresh Peas, Mint and Honey

Potato salad, macaroni salad, and pasta salad can get a little boring at all the cookouts this summer, not to mention time-consuming and covered in mayo.  I thought I’d give a fresh, simple and healthier quinoa salad a try.  (more…)

Adirondack Wine & Food Festival 2016 – Recap

 

The question is, “Can the Adirondack Wine & Food Festival top it’s debut year?!”  Yes they can and they did! Over 60 vendors spread out over most of the Charles R. Wood park on the shores of beautiful Lake George, NY. (more…)

Rhubarb Ginger Cod Over Minty Spaghetti Squash

Recently, Rachel, my friend and Managing Editor of EdibleIndy, asked me if I would contribute a Pescetarian dish for her magazine’s website, it was a challenge I couldn’t resist!  (more…)

Sweet Beet Hummus

Spring has sprung but it’s going to be a long time before we see fresh Spring veggies at the Farmers’ Market unless our farmers are utilizing their greenhouses. Fortunately, we still have our root veggies in abundance.  I made this hummus (using this term loosely) without tahini or sesame oil but added a few cashews to compliment the beets and to lighten it up for Spring snacking.  It’s lemony and sweet……so worth the stained fingers!Beet dip 3 (more…)

Roasted Chestnut, Leek and Lentil Soup

CN soup1This time of year, chestnuts are on every street corner in New York City and memories of standing in front of the Christmas tree at Rockefeller Plaza conjures up the smoky sweet smell of those nuts that were served up in a plain brown bag.  I roasted the chestnuts in my oven for this recipe but later found preroasted, peeled, organic chestnuts ready to go (of course!). (more…)

Oyster Stuffing – History Dictates!

Oysters and seafood were most likely on the table of the settlers in Plymouth, MA in 1621.  This pescetarian thinks that’s an awesome idea!  Click here to get this recipe!

Oyster stuffing ingredients

 

Split Pea and Caramelized Leek Soup

pea soup leeks

I was checking out at the market last week and I always like to strike up a little conversation with the check-out people and baggers. (I’m sure they are just delighted!) I watched the young man struggling to put these two large leeks in a bag and I blurted out one of my favorite lines from the 2009 movie, Cloudy With A Chance of Meatballs – Revenge of the Leftovers, “Help there’s a leek in the boat!”.  The young bagger stopped and stared at me, then looked down at the leeks with that light dawning look on his face and said, “I finally get that joke, thanks!”.  I guess you had to be there and see the movie….. anyway, it’s all about the veggies!  Pea soup is a hearty dish that is pretty inexpensive to make using dried peas.  Here’s my recipe for a great cold weather soup that you can make in your slow cooker (bonus) and top it all off with sweet caramelized leeks. (more…)

Japanese Eggplant Goes Italian!

 

eggplant 4

The Japanese eggplant has a tender, slightly sweet skin which makes it perfect for this Italian dish, no peeling required! Using a mandolin assures that your slices will be thin for even cooking, but be careful!! …..Sharp blades.  Kale and baby Portobello mushrooms add an earthiness, while the creamy cheeses melt in your mouth….Brings me right back to Rome! (more…)