green_grrl: (SG1_JackPie)
[personal profile] green_grrl
I've been trying to eat more dark leafy greens, but I'm not usually a fan of any other than spinach. The local co-op was handing out samples of this salad, and, oh! Yum! A kale recipe I like!

3 containers of chickpea-kale salad for lunch, and one bowl for nomming tonight

Pardon the camera-phone blurriness.

The big bowl I mixed up filled three Pyrex storage containers ("1 7/8 cups/440 ml") completely, with a bowl left over for tonight (nom). With smaller amounts in or different containers this can easily be a side dish for five days. (I think this would be dee-lish paired with baked tofu!)

There are very few ingredients, it mostly requires a little chopping and light mixing, and it gets those dark leafy greens in! Plus fiber; protein; iron; vitamins A, C, B6, E and K; and carotenes.

Ingredients )

Directions )
jadey: greyscale a woman's face (ani difranco) eyes upward  (Default)
[personal profile] jadey
Spicy Cabbage Salad

Cheap, refreshing, and stores for ages. Also good for dealing with geriatric veggies that have languished in the crisper a bit too long. Requires chopping and possibly a bit of heavy lifting (depending on what container you store it in - I prefer glass, but you can get away with plastic). I've written it up the way that I make it, but it's flexible - you can easily change the amount and type of veggies (except cabbage, maybe - it sort of revolves around cabbage), as well as the seasonings, including making it less hot. The major drawback is that you must let it stand for at least 24 hours before eating - the seasonings and flavour release slowly, and it gets better the longer you let it sit. It's usually 2 or 3 days before I'm perfectly happy with it.

Spicy Cabbage Salad recipe )

I'm pretty sure it's vegan, but I am not 100% familiar with all vegan requirements so if I've mistakenly identified it, please let me know. Same re: gluten-free.
hederahelix: Mature General Organa and "A woman's place is leading the resistance." (Default)
[personal profile] hederahelix
Or, as I now think of it, the "You're gonna need a bigger pot" soup recipe.

This recipe makes a lot of soup. I ate a substantial bowl a day for about a week, plus gave away at least four generous servings and still had more soup. Paired with some good sourdough bread and some sort of desert, it makes for a very filling meal.

Everyone who ate it went out of their way to comment on how tasty it was--and not in that I'm being nice to the person who gave me food way, more in the "Wow, that was really so frakkin' good for vegetable soup that I'm kind of baffled by how much I liked it" way. Normally, I get bored with the taste of something after about four servings, but I wasn't ever sad to open my pyrex and find this waiting for me.

So, just fair warning, you're going to need a bigger pot than you think. It came up so close to the very lip of my 10 quart pot that when the last ingredients went in, I had trouble stirring it without spilling.

It should be noted that the soup itself could easily be made vegan/vegetarian by using vegetable stock.

Lastly, it really is more stew than soup. The lentils make for a very thick and hearty meal overall. I made it with green beans instead of spinach, but next time I make it, I think (assuming I can find a bigger pot to use), I might toss both in.

tomato lentil veggie soup goodness )


Mar. 28th, 2010 02:00 pm
havocthecat: strawberries, mint, and cream (food berries & cream)
[personal profile] havocthecat
Since I just made this to take to work for lunch, I thought that I should probably come right up here (after having a bowl) to share my recipe. This is only my version of tabbouleh; there are many other variations that are just as good!

Tabbouleh is dairy-free, egg-free, nut-free, and can be altered to be gluten-free as well.

Ingredients )

Preparation )
kyriacarlisle: 3/4 profile of teyla, seated; my 'ordinary day' icon (another tramp in the woods)
[personal profile] kyriacarlisle
How about something to go with all the chickpeas (which sound delicious)? This is a very easy couscous, modified from a Boston Globe recipe. The only tedious part is slicing the almonds, but you could always just not be super particular about getting perfect little almond-slice shaped pieces.

It's also easy to modify: swap out the snap peas for green beans (or green peas), switch the cranberries for currants or raisins, change the nuts, add cooked chicken or tofu...and so forth.

It keeps well, but tastes best at room temperature, so don't eat it directly out of the fridge - I've been know to give it a few seconds in the microwave, just to get the chill off.

Curried Couscous with Peas, Almonds, and Cranberries )
ellen_fremedon: overlapping pages from Beowulf manuscript, one with a large rubric, on a maroon ground (Default)
[personal profile] ellen_fremedon
Thank you for creating this comm, [personal profile] cereta! I do a lot of batch cooking, and I'm always looking for new ideas.

I improvised two salads last night for this week's lunches, and they both seem to be successful:

Beet-Fennel Slaw

two large-ish red beets, well-scrubbed. If the peels are too thick to bruise when you press hard with a finger, peel them, too.
one large-ish bulb fennel
half a red onion
one small bunch mint

olive oil
cider vinegar
lemon juice

Grate the beets coarsely into a bowl. (Or, if you really want to practice your knife skills, julienne them; I didn't have the patience.) Halve the fennel bulb and slice as thinly as possible. If you've got a lot of fennel, you may wish to reserve the stems and fronds for another use.

Dice the onion finely. Chop the mint into very thin ribbons; I wound up with about 1/2 cup, loosely packed, but you could use more. Add fennel, onion, and mint to the beets and mix thoroughly.

Make about 1/4 cup of cider vinaigrette, using whatever proportion of vinegar to oil you prefer, and about 1/2 tsp salt. Dress the slaw. Add lemon juice, starting with a tablespoon and adding more to taste.

Makes a lot of slaw.

Quinoa with Chickpeas and Olives

I didn't measure while I was working-- I know, I know, bad Ellen-- so all quantities are pretty approximate.

1/2 C quinoa (uncooked)
2 cans chickpeas, drained
about 6 oz mixed Greek olives
four picked peppadew peppers
zest of one lemon, removed with a vegetable peeler
the other half of that red onion
fennel fronds or other fresh herbs, about 2 tbsp minced

coriander, cumin, dill, allspice, turmeric, paprika
olive oil
lemon juice

Steam the quinoa until fluffy; a rice cooker is very good for this. Mince the lemon zest and peppadews into tiny tiny shards; dice the onion a little larger; mince your herbs. Toss them with the chickpeas. Add the spices and a good slug of olive oil and toss to coat. Pit the olives and chop or tear them into bite-sized pieces, or smaller if you like. Add the quinoa while it's hot and toss to combine. Add lemon juice to taste and salt if necessary.

Makes a lot of salad.

The two salads complement each other well. The chickpea salad would go well with any kind of bitter greens; I'm going to braise the beet greens later this week to go with mine. Oranges, greek yogurt, and any sort of flatbread would also be nice accompaniments.


Batch Lunches

May 2016



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