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86 May 3, 2020 Vegan

Gingery Chickpeas with Carrots: Wholesome, yummy, healthy

Gingery chickpeas with carrots are wonderful! This healthy treat is a perfect combination of warm flavors: carrots + ginger, chickpeas + tomatoes, parsley + lemon zest. Ginger and lemon zest add just the right amount of flare, without overtaking. Ginger balances carrots and helps neutralize acidity of tomato sauce. Lemon zest adds a new dimension to the taste. I use plenty of carrots and slowly simmer tomato sauce. (I use tomato sauce from a jar, for example, Rao’s tomato sauce.) For these reasons, the dish is not sour. Rather, it’s perfectly balanced. And it is easy to make.

Here is a brief description of the cooking process. First, I cook pre-soaked garbanzo beans until they are soft. (You can use the ones from a BPA-free can.) Then I simmer onions until they are caramelized (without any sugar, of course). After that, I add ginger and carrots and cook until soft. Then I add my favorite mild tomato sauce (preservative- and sugar-free). I simmer the sauce for a while, until tomatoes release their natural sweetness. Lastly, I stir in and simmer parsley and zest, combine the sauce with the beans and simmer for a little longer. And now I have a saucepan brimming with taste! My family enjoys Gingery Chickpeas with Carrots as our main plant-based meal, or a hearty side.

Note that I do not add any broth to this dish. Slowly simmered to release its natural sweetness and deepen its flavors, the sauce works magic. Broth would only subdue the exuberant flavors. I also recommend using dry beans rather than their canned version, because they taste much fresher. Additionally, unlike the dry variety, canned chickpeas contain sodium. See a FoodNetwork article discussing health benefits of chickpeas. They also have fewer nutrients and an inferior taste. See a Livestrong article discussing disadvantages of canned chickpeas.

Lastly, this dish keeps well refrigerated.

Gingery chickpeas with carrots, vegan, vegetarian, tomato sauce, lemon zest, by foodjoya — Gingery chickpeas with carrots by foodjoya

Vegan • Low glycemic • Flavorful • Easy • Nutrient-dense • Sugar-free • Delicious

126 April 6, 2020 Vegan

Japanese Sweet Potato Wedges: How to Make Them Tasty

These Japanese Sweet Potato Wedges are magically delicious. They are soft inside and slightly crispy on the outside. The wedges melt in your mouth at every bite. The mild spices create a cozy, savory flavor.

You will love that Japanese Sweet Potato Wedges are not hot. Instead, they are pleasantly seasoned with paprika and coriander (and a little cayenne). These spices both counterbalance natural sweetness and add complexity. After trying this cozy delight, you will likely bid farewell to spuds!

Did you know that Japanese sweet potatoes contain more potassium than conventional potato? According to various sources, this tuber also contains significant amount of antioxidants, minerals and natural compounds that help improve your mood and control blood glucose levels. See a popular source discussing health benefits of Japanese sweet potato. Some even claim that Japanese sweet potato is a “fountain of youth,” responsible for longer life expectancy on a Japanese island. See, e.g., a source discussing health benefits of Japanese sweet potato, a newspaper article calling this tuber “a fountain of youth” . According to my family, this vegetable does not taste as starchy as a conventional potato. Wonderfully, even a sizable portion leaves everyone feeling light, yet keeps us satisfied for hours.

Japanese Sweet Potato Wedges by Foodjoya

To maximize health benefits, I recommend that you leave skin on. You will need to wash and scrub it thoroughly, of course.

Lastly, this recipe originated in my kitchen. It’s been a go-to side for my family for over 5 years. Simply put, you cannot go wrong with this recipe.

Vegan • Gluten-free • Nutrient-dense • Delicious • Easy & Quick

104 April 1, 2020 Vegan

Warm Butternut Chickpea Salad: Destined to Be Loved!

Once you’ve tried this Warm Butternut Chickpea Salad, you will want to enjoy it over and over. This scrumptious, nourishing salad will become your easy dinner staple. If you’ve never tried butternut squash with garbanzo beans before, the perfection of their marriage will impress you. Butternut adds a beautiful hint of sweetness to chickpeas. In their turn, chickpeas add more substance and a pleasant crunch. Both of these healthy vegetables love curry, and everyone knows that cinnamon makes the best of any winter squash. The most splendid aspect of this dish is that it contains just three ingredients (butternut squash, chickpeas and olive oil) and two common spices (curry powder and cinnamon). Feel free to add greens, like cilantro or parsley, to make this dish even more nutritious.

As you will note below, the recipe asks you to dice butternut squash quite finely, in half inch cubes. To accomplish that, we used Breville Sous Chef Peel & Dice Countertop Food Processor. I strongly recommend this food processor for anyone who prepares meals at home, and enjoys cooking and eating vegetables!

Note also that we start with dry chickpeas, and for this reason the cooking time looks longer than it would have been otherwise. If you use canned chickpeas, your total cooking time will be just 50 minutes, including passive cooking time.

Nonetheless, I prefer the richer taste of freshly cooked chickpeas. Unlike the dry variety, canned chickpeas contain sodium. See a FoodNetwork article discussing health benefits of chickpeas. They also have fewer nutrients and an inferior taste. See a Livestrong article discussing disadvantages of canned chickpeas.

Lastly, the inspiration to marry butternut squash and chickpeas came from Food & Wine’s recipe by Melissa Rubel. The proportions and spices are all mine.

Vegan • Low glycemic • Flavorful • Easy • Nutrient-dense • Sugar-free • Delicious

61 January 26, 2020 Vegan

Mung Dal to Delight Your Senses and Your Body

In a starring role of our mung dal are the healing super spices. And all of them are familiar: cardamom (or cardamon), garam masala, turmeric, ginger, chili flakes, pepper and caraway seeds. Did you know that cardamom has powerful antioxidant and blood-pressure lowering properties? Take a look at : https://www.livestrong.com/article/338907-health-benefits-of-cardamom/. Did you know that turmeric absorbs by your body substantially better when combined with with black pepper? See, e.g., University of Massachusetts article. And garam masala comprises of all the healthiest spices. See https://www.healingplantfoods.com/health-benefits-of-garam-masala/.

Mung Dal, red lentil dal, vegan, turmeric, cardamon, easy by foodjoya

For this recipe, we simmer the magical spices in a warming tomato sauce and then combine them with mung beans. Are you out of mung beans? Be sure to improvise and use red or green lentils or both. We recommend making this dal several hours, or up to a day, in advance to give the flavors a chance to blend and deepen. Although the ingredients are few, and the dish is very easy to make, you will be impressed with its intense flavors! Make this mung dal for dinner and you’ll be licking your fingers! This is a recipe to treasure.

Vegan • Starch- and Sugar-free • Grain-free • Aromatic • Low Glycemic • Nutrient-dense • Delicious • Easy

58 January 19, 2020 Paleo-friendly

Open Paleo Cherry Pie: A Decadent Fruity Treat

Sweet cherries are a versatile fruit with natural sweetness. Their perfect companions are cinnamon, cardamon and pecans. These wholesome ingredients meet together in this decadent paleo cherry pie. Just like all my dessert recipes, it is gluten-free, sugar-free, and overloaded with fruit. In place of flour, I use almond flour and ground pecans. (I don’t use coconut because, according to a renowned anti-inflammation expert, it may not be the healthiest choice. Take a look at https://www.drweil.com/diet-nutrition/nutrition/thumbs-down-on-coconut-oil/. ) When you bake it, you will find the filling luxurious and the crust perfectly moist and flaky.

Curious how this recipe came about? I invented this dessert on a rainy wintry day, craving summer fruit. When I was growing up, one of my favorite summer fruits was sweet cherries. When they were in season, I would gobble fresh cherries by the pound. But we also concocted a medley of desserts out of this versatile fruit. We boiled black cherry preserves, wild cherry jams and compotes, layered jellos, and blended smoothies! And so, on a cold murky day, this pie pays homage to my fruit-filled memories of childhood summer. Because it is overloaded with fruit (as most of my desserts are), the paleo cherry pie is quite light. And the ingredients are simple and easy to find: frozen sweet cherries, almond flour, pecans, cinnamon, cardamom, honey and eggs. If you are not into spices, let me explain why I am using them. Cinnamon is probably the perfect companion to cherries (its flavor is even similar to cherry pit), and cardamom gives depth to cinnamon. (This fact I learned from the experts at Cook’s Science. ) With an extra egg yolk, the crust turns out juicy and flaky. You will also notice that the crust is of a perfect golden color, not burned. The recipe below will tell you how to accomplish the crust of a perfect color. Every time I bake this pie, the delicious sweet smell of the summer fills up my entire home. That alone makes baking worthwhile. And a slice of this decadent pie is a cherry on top!

If you wish to make this pie in advance, the unbaked crust can be refrigerated overnight. You can assemble and refrigerate even the entire pie the day before baking it.

Nutrient-packed dessert • Paleo • Dairy-Free • Gluten-free • Delicious • Easy

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