Chickpeas Masala

Chickpeas Masala

2 cups chickpeas
1/2 cup diced onion
2 cups diced tomatoes
1 green chili, minced
1 tsp. ginger
1 tsp. garlic paste or 1 large clove of garlic minced
1 tsp. red chili powder
2 tsp. coriander powder
3 tsp. Chana masala powder, (optional)
1/4 tsp. Garam masala
garnish with fresh cilantro

1. Soak chickpeas overnight and pressure cook with salt in it. If using canned rinse them.

2. Heat a wide pan with a Tbsp of oil, add cumin seeds, green chili and ginger garlic paste. Add onions and cook till onions are translucent. Add tomatoes, red chili powder, coriander powder, chana masala (if using), salt and cook till tomatoes are mushy. Transfer the cooked chickpeas and let it boil.

3. Take 1/4 cup of tomato and allow it cool. Grind the rest of the tomato onion mixture to a smooth paste. Blend in the gravy and cook further till it thickens. Mix the chickpeas with tomato onion mixture.

4. Add cilantro or kasuri methi leaves.

Enjoy with warm naan

Adapted from Hot Pot Cooking

Portobella Mushroom Cheesesteak Sandwiches

Portobella Mushroom Cheesesteak Sandwiches
Vegan; 30 minutes or fewer; Serves 2

I made these for brunch one late morning for Bruce and me. These are also great as a lunch, very light and filling.... You may even be able to sneak them past the hard core carnivores! Happy Eating!

Ingredients
2 tbsp. olive oil, divided
2 extra-large portabella mushrooms, thinly sliced
2 tbsp. red wine (about 2-3 cubes)
salt and pepper to taste
1 small green pepper, thinly sliced
1/4 large onion, thinly sliced
4 slices vegan pepperjack or mozzarella cheese
2 sub rolls, sliced lengthwise (don't completely cut the top from the bottom, though!)

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add mushrooms and cook 3-4 minutes, or until softened and browned. Add wine and increase heat to high. Cook until liquid has evaporated, about 2-3 minutes. Heat remaining tablespoon of olive oil over medium-high heat. Add green pepper and onions; cook until softened, about 5-8 minutes. Reduce heat to low. Top vegetable mixture with cheese slices. Once cheese has melted, remove from heat.

2. Preheat oven to 250 degrees.

4. Divide veggie mixture into sub rolls. Wrap each cheesesteak tightly with foil and place on a baking sheet. Bake for 15 minutes. Remove from oven and unwrap carefully....

Green Chile Stew

Green Chile Stew
Vegan; 45 minutes or longer

Bruce and I served this over baked butternut squash. We had gone out shopping earlier in the day and bought some fresh fire roasted green chilies. Since most of my ingredients were already sliced, this is a super great recipe for left overs.

5 cups low-sodium vegetable broth, divided
1/4 diced onion
2 cloves minced garlic
1 diced potato (I used half a sweet potato and 1/2 a blue potato-left overs from a prior dish)
1 can no-salt diced tomatoes (I used a can that had green chilies)
1 can no-salt pinto beans, rinsed
8-10 fresh chilies or 2 cans green chile
1 Tablespoon cumin
1 Tablespoon thyme (I added a little of rubbed sage to the thyme)
2 cups cooked quinoa (I spiced mine with cumin and curry-left over from a prior dish)
1/2 zucchini, sliced (also left over from a prior dish)

1. Sauté 1 cup of veggie broth, onion and garlic for about 10 minutes.

2. Add the rest of the ingredients and simmer over medium heat for 45 minutes to an hour (depending on how big/thick you cut your potatoes) until potatoes are tender.