This season of life has been rather unusual. But as difficult and trying as it may be sometimes, I've been trying to stay positive and constructive. I've always loved cooking but time (and let's be honest, energy) have turned food into a more of an "eat to live" situation during my typical work week. These last few weeks have been a time for curiosity and creativity and I'm excited to share some of my favorite recipes over the last few weeks!
I focused my efforts mostly on my quarantine cravings- all of the fun flavors I would normally experience at a restaurant in Los Angeles. On a side note, I am not vegan but I love plant based recipes.
I had never heard of a tamale pie before. Tamales, yes, but not a pie of tamales? This recipe took a little more work than usual but trust me, it's worth it. Essentially, a plant based chili spiced with cumin, smoked paprika and chili powder is baked with a cornbread layer on top. This lasted me a few days and tasted even better the next day.
I spent most of my adult life in Charlotte, the land of biscuits, grits and cornbread, but I did not have much access to Caribbean food. This vegan Picadillo reminds of my favorite Moroccan Tagine, especially when the aroma of cinnamon, cumin, olives and raisins come together. I was missing a few items, such as the cloves, nutmeg and tomato paste but it still turned out amazing.
Dubbed the "recipe that broke the internet," this recipe is comfort in a bowl. Ginger is one of my new favorite spices and it pairs well with turmeric, coconut milk and chili flakes. The second time I made this, I only had one can of chickpeas and substituted cannellini beans for the rest. It was so creamy, and served with warm naan bread this definitely rivaled anything you can get at a restaurant. Just do it.
Vegetable and Lentil Stir fry
I made this on one of those days where I didn't know what I wanted to eat and there wasn't much in the fridge. I started rummaging through the freezer and found a frozen bag of stir fry vegetables and felt inspired to try something new.
Servings: 4-6 Time: 30 minutes
Rice:
1 cup brown rice
1 Tbsp. Better Than Bouillon with 2 cups water or 2 cups vegetable broth
Vegetables:
Olive oil
1 bag frozen stir fry vegetables from Trader Joe's
2 zucchinis (or any vegetables that need to be used)
1 can lentils
Sauce:
¼ cup soy sauce
½ cup Water + 1 Tbsp. Better Than Bouillon (or 1/2 cup vegetable broth)
Garlic powder, to taste
1 inch fresh ginger, minced
2 Tbsp. brown sugar
Red pepper flakes, to taste
Sprinkle of corn starch
Heat 2 cups of water and bring to a boil. Add rice and Better than Bouillon, then lower to simmer until cooked thoroughly.
While the rice is cooking, in a large skillet heat olive oil on medium. When the olive oil is warm, add vegetables and stir occasionally.
While the vegetables are cooking, mix the ingredients for the sauce in a bowl. Let the vegetables cook for about 10 minutes before pouring the sauce over the vegetables. Then bring up to a simmer and lower to let thicken about another 10 minutes. Keep on low heat until rice is cooked.
Mix in lentils right before serving. Serve with brown rice.
What have been your favorite quarantine recipes? Comment below.
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