Vegan Archives - Pinch of Yum

Chopped Apple Quinoa Salad

May 15, 2013

Chopped Apple Quinoa Salad

So here’s the deal: this salad is the current love of my life, and our oven and stove are broken.

Like, leaking gas into our house whenever it turns on and I’m not allowed to bake anything at the risk of exploding the building. And as I might have mentioned 100 times this year, we also don’t have a microwave, so I’m at this point in my life where I’m being forced to eat something cold, and considering that we also don’t have a freezer for ice cream (this is turning into a perfect sob story of life abroad) I am being forced to eat a cold salad.

With that darn quinoa, AGAIN, because it’s already cooked and there’s a bunch left over in the fridge. How annoying/awesome.

The last cold salad I had was so delicious: a Chopped Thai Chicken Salad. And it was chopped. Hey, guess what my favorite kind of salad is? CHOPPED.

This salad comes in with equally high marks from both me and Bjork. It’s sososo good that I’ve made it at least four times in the last, er, two days. Something healthy that we both like? Heck yes.

Chopped Apple Quinoa Salad

I didn’t even plan on posting it, actually, because it’s so simple and I’ve posted so many quinoa recipes lately that I thought it might be overkill. Because actually, it IS overkill. Buuuut then the oven broke so I had to. Ha-ha to you, Alfredo veggie lasagna. Salad wins today.

500 quinoa recipes later, quinoa is totally growing on me, but the star of this salad isn’t really the quinoa. It’s the perfectly juicy, crisp, colorful produce like sweet pink apples, fresh greens like spinach and arugula and parsley, and earthy-delicious carrots.

Chopped Apple Quinoa Salad

And here’s the kicker. The “dressing” for this salad is store-bought apple chutney. Not joking. I found some Stonewall Kitchen apple chutney at our little neighborhood grocery store here in the Philippines (?!) and it was in my cart before I even knew what had happened. And as if that isn’t enough, then I noticed that there was not just one but TWO varieties of apple chutney on the shelf. Sooo you can’t find raspberry jam, but you can definitely find apple chutney. What in the world.

Creamy Squash Curry Quinoa

May 6, 2013

This was the year I fell in love with squash.

Squash Curry Quinoa

From the first day of this blog I’ve been a squash liker, but for some weirdos (ahem) it takes moving to the Philippines to become a full on squash l-o-v-e-r.

If we’re being honest, I’m actually more of a second photo creamy squash sauce lover, but it’s all the same anyways. Squash. Vegetable. Healthy.

Squash Curry Quinoa

Since we’ve moved to the Philippines I’ve posted more about squash than any other vegetable, hands down, unless you count lentils as a vegetable.

We’ve had squash soup, squash pasta with turkey and spinach, walnut-squash macaroni and cheese, squash lentil curry, 30 minute squash coconut curry, thai basil coconut lentils (with squash), and so on and so on and so on.

Colorful, versatile, healthy, widely available in the Philippines, and delicately, sweetly flavored? Yeah, this is the year for squash.

But this right here is not really my thing: QUINOA.

Avocado Cucumber Grapefruit Salad

May 3, 2013

avocado salad

Oh my. This is fresh and pretty.

How can a salad with soft pinks and light greens and the most cooling, refreshing flavors not make you feel like the most beautiful thing alive?

Apparently avocados, cucumbers, grapefruit (or gorgeously pink pomelo for us here in Asia), smoked almonds, fresh chives and mint, and a honey vinaigrette can make it happen with just one bite. Magic, for sure.

Just to be clear, this is not an I’m-really-hungry dinner salad. I do love those salads (currently reminiscing about the Chopped Thai Chicken Salad) but this is not one of them.

avocado salad

No, this is a refreshing salad for Mother’s Day, brunches, tea parties, and hot hot hot summer days. Speaking of Mother’s Day, I can’t believe I’m ahead of schedule and posting a holiday recipe suggestion. This is weird. Usually I find out a week later that it was something like Cinco de Mayo and I should have been making guacamole and taquitos and salsa verde all week. Err, hey. That’s now.

Good thing I have a million avocados sitting in my kitchen right now because there’s still time for guacamole before the clock strikes May 5, right?

Another good thing: paying $1.25 for 7 gorgeous avocados. I have gone for many months without them because they haven’t been in season, but now that they’re back in season, they’re REALLY back in season. Thank you, Philippines.

Monggo Beans (or Mung Bean Soup)

May 1, 2013

Monggo Soup with Malunggay

Whoa! There it is, in all it’s shockingly green wonderfulness.

If I just saw that picture and post title on someone else’s blog, I would think two things:

It’s veryvery green.
Monggo, Mung, Malunggay? Way too scary.

If this is any comfort to how you might be feeling, Bjork was watching me take pictures of this green mess and he said with a crinkled nose, “What is that again?” So no, you’re not the only one wondering what this craziness is all about. PS. He might not want me to tell you this, but he ate it and totally loved it. Psh, boys.

Today I’m gonna get all y’all excited about some delicious green international food. Yeah? Let’s do it.

Starting with the monggos.

Monggo Soup with Malunggay

Monggos are the same thing as mung beans. They are widely used in Asian countries and they cook almost exactly like lentils. LENTILS! My favorite! And something you can almost for surely buy wherever you live. Whether you use lentils or monggo (mung) beans, you’ll pretty much turn into a walking picture of health. These little guys are your friend.

[Read more...]

posted in: Gluten Free, Superfoods, Vegan, Vegetarian 43 Comments

Sauteed Garlic and Tomato Lentil Salad

April 1, 2013

lentil salad-4

Hey. Lentils. I love them.

I think we’ve talked about that.

But I really do love them because they’re a really pretty brown color (ahem, NOT). They are so versatile and healthy and cheap and texturally amazing. I’ll cut myself off before you start to feel like this just a repeat of all of my lentil posts that I’ve ever done.

Creamy Cauliflower Sauce

March 18, 2013

Cauliflower Sauce-3

This. Sauce. I make it all the time. I use it in tons of recipes. I spoon-feed it to myself straight out of the blender.

So it’s only appropriate that I dedicate an entire post to my all-time favorite, super adaptable, absolutely totally delicious creamy cauliflower sauce. The garlic, butter, creamy cauliflower cooked to perfection all pureed up in that blender (or food processor, because you have a well stocked kitchen unlike me even though I blog about food, say what?) is just life changing.

I honestly have a hard time NOT putting it in every recipe that I make. If something seems to be lacking, this sauce just magically pops into my mind. Bing! Like, hey! maybe a little cauliflower sauce will help this recipe be amazing! Which is a great idea until things start to get out of control as is often the case in my brain, and somehow I find myself wondering if cauliflower sauce would be good in pumpkin bread. Gross. No, it wouldn’t. But maybe…

Too much, Lindsay. Too much.

30-Minute Squash Coconut Curry

March 12, 2013

Squash Curry-2

There is no way to make this recipe sound as seriously delicious as it is.

And yes, I know. I made curry again. It’s becoming a problem. Like, I haven’t made anything in recent memory that wasn’t some unusual use of cauliflower or a vegetarian curry. I think I might have even combined my two loves not that long ago. Helppp. Leave me some inspiration in the comments or something. My blog is dying a slow and happy curry death.

If I could only ever make one meal at home for the rest of forever, I would choose curry – vegetarian, extra saucy, with cilantro all over it. Oh wait, is that what this is? Ok. Yeah.

Cauliflower Yellow Lentil Curry

February 27, 2013

Yellow Lentil Curry

Well hi there!

Did you know that I’m obsessed with cauliflower? And so is the rest of the food blog world, I think. It’s kind of like the new trendy food that’s actually been around forever. Maybe it’s always been trendy and I’m just really out of touch. Very highly possible.

I’ve been hot on the cauliflower trail for a while now (it all started with that weird cauliflower crust pizza), but in recent months my affection has grown to include things like Fettuccine Alfredo and Creamy Cauliflower Rice. Oh, cauliflower, you wonderful adaptable thing.

Another wonderful, adaptable thing that I’m currently obsessed with: PAPAYA.

Stovetop Broccoli and White Bean Lasagna

February 20, 2013

Stovetop Broccoli Lasagna

It’s just better this way.

To eat broccoli before losing myself in the upcoming chocolate caramel gooey intensity, it’s just better. Because that chocolate. Ohh. My. We definitely need to start with the broccoli.

Stovetop Broccoli Lasagna

This was my back-to-reality meal after two weeks of family visitors and eating out and all-you-can-eat buffets. I made it on Sunday as an effort to a) eat something that I felt good (healthy good) about, and 2) stop eating straight peanut butter out of the jar for lunch. Family vacation, man. It will do.you.in. as far as a normal eating and cooking schedule goes.

Curried Veggie Burgers

January 16, 2013

Homemade veggie burgers are just… the best.

Curry Veggie Burger

Think: lightly spiced lentil-chickpea-carrot-brown-rice-cashew-curried patties, soft and textured with a lightly browned outside, brushed with olive oil and smothered in fresh, juicy mango and a handful of good ol’ cilantro.

As much as I dislike the word “patties”, there is no denying. That right there is what’s up. L-O-V-E.

Favorite Lentil Recipes

January 11, 2013

You know those awesomely long and totally overwhelming posts that have one million recipe links? This is not going to be one of them.

This is just a love letter to lentils. With a few links.

Lentil Recipes

Easy Red Lentil Dhal

November 30, 2012

I know, I know.

red lentil dhal

I just made lentils, like, last week.

Here’s what actually happened. This recipe happened accidentally while I was trying to make the squash lentil curry, so it was like two for the price of one! I’ve always been a sucker for time savers and extra food.

I bought red lentils, thinking they would look better in my squash lentil curry. First mistake: squash lentil curry is just meant to look a certain way and there’s nothing you can do about that.

Healthy Fettuccine Alfredo

November 28, 2012

I’ve been making a mess lately.

Healthy Fettuccine Cauliflower Alfredo

A mess that starts with slurpy delicious noodles and ends with creamy healthy sauce.

I’m of the belief that Alfredo sauce is King. Even deep red tomato sauces (which are supposed to be deep and red) are at their best with the addition of a little cream. Which makes them not deep red anymore and more like a pinky-orange. Pink is fun, right? It’s just like I just try to make everything into Alfredo. That’s just what it’s like.

Kabocha Squash Lentil Curry

November 14, 2012

I am in love with kabocha squash. Did I tell you that already?

kabocha squash lentil curry

It might have something to do with the fact that it’s the most readily available vegetable in the Philippines that comes closest to resembling a sweet potato and a pumpkin. And when I think of sweet potatoes and pumpkins, I think of dreams coming true.

Honestly, I am kind of shy about sharing this recipe.

Yellowy squash lentil curry is not, um, pretty, really.

But here’s the thing – it’s divine. And easy. And healthy! I couldn’t NOT give it to you. That would be like lying considering that this is what I’ve been eating for the last one thousand days. It’s so, so good. Indian-inspired comfort food with a little bit of spicy and a lot of creamy.

[Read more...]

posted in: Healthy, Vegan, Vegetarian 70 Comments

How I Make Hummus

October 17, 2012

This is how I make hummus.

Authentic hummus: love it, but that’s not exactly what I’m talking about here. This is the Lindsay-making-hummus-at-home-in-less-than-30-minutes hummus variety. Which actually is my favorite variety, because spending 30 minutes making something that lasts for lots of lunches is a time steal. In a good way.