Big Bowl of Happiness for Catherine

Dear Readers,

My BFF Catherine and I were talking about her recent travels and how we sometimes find ourselves without healthy vegetarian food. This is especially complicated if one is gluten-free, or has food allergies such as eggs or dairy. When returning from such trips cooking and enjoying nourishing food is vital. It is in this spirit that I whipped up tonight's recipe.



It's just a big bowl of happiness and health. Looks great and tastes delicious. Big bowl recipes are simple and improvisational. I got the idea originally from Heidi at 101 cookbooks. 2 years ago I was inspired by her recipe and created my own "Quinoa Big Bowl with Garlic Spinach & Roasted Yams" recipe. What's funny, is now when I went back and checked out Heidi's original recipe she talked about traveling and how much she craved healthy earthy quinoa and cooking for herself as soon as her plane landed. Whoa. Seriously, I did not read that before coming up with tonight's recipe. I guess it's a universal experience for healthy eating foodie cooks.

For a Big Bowl, start with a tasty whole grain. Usually I choose quinoa, but tonight it's short grain brown rice. Followed by delicious sauteed potatoes, wilted spinach & chard with garlic, sauteed fresh local asparagus, rounded out with garbanzo beans, and finished with toasted walnuts. Mix. Devour. Yum. In my photos it looks very composed. But, when I eat it, I just mix it all together.

This kind of meal helps me feel so nourished. It's gluten-free, vegan, and loaded with fiber, protein and fresh vegetables. Olive oil and walnuts give a boost of omega fatty acids. Trust me, this big bowl is all around goodness. And I hope it makes my Catherine very happy. It's making me happy right now.

In Health,
Miss Jolie Ann



Big Bowl of Happiness Recipe
Makes 4 large servings

1 cup short grain brown rice
1 cup cooked garbanzo beans
extra virgin olive oil
1 yellow onion, chopped
2 yukon gold potatoes, diced
1/4 tsp tumeric
sea salt & black pepper
3 cloves garlic, minced
1 bunch spinach, washed & chopped
1 bunch chard, washed & chopped
1 bunch asparagus, washed, tough ends cut off, sliced
1/4 cup chopped walnuts

1. Put the brown rice with 2 cups water in a pot and cover. Bring to a boil. Reduce heat to low and simmer for 50 minutes. Set aside.
2. While the brown rice is cooking, prepare the rest of the recipe. In a skillet warm a splash of olive oil over medium heat. Add the onion and a pinch of salt. Saute for 5 minutes. Add the potatoes and the tumeric. Cover and cook over medium heat about 15 minutes. Potatoes should be tender and browned. Set aside.
3. In the now empty skillet, add another splash of olive oil. Add the garlic, spinach, and chard. Ad a pinch of salt and black pepper. Cook uncovered over medium heat for about 5 minutes. Greens should be wilted, still bright green, and the garlic should be fragrant. Set aside.
4. In the now empty skillet, add another splash of olive oil . Add the asparagus and another pinch of salt. Cook uncovered for about 5 minutes. Asparagus should be bright green and still firm. Set aside.
5. In the now empty skillet, add the walnuts. Cook over medium heat for about 5 minutes until they are starting to brown and have released their fragrant oils.
6. Assemble the brown rice, potatoes, greens, asparagus, and garbanzo how you would like in individual bowls or family style on a large platter. Top with the toasted walnuts.

Tomato-Fennel Soup with Garbanzo Beans & Quinoa

Dear Readers,
You may remember when I posted a tomato bisque with quinoa recipe in January. I decided to expand on that recipe as the base for this more complex soup. What I love about this recipe is how all the textures combine: the tomato puree, the slight crunch of the tiny quinoa grains, and the softness of the garbanzos. The fennel and tomato compliment each other with a sweet and tangy bite. Honey softens the acidity of the tomatoes, without being overly sugary. You could substitute for the quinoa: brown rice, barley or couscous. By now you should know how much I love quinoa. If you buy your quinoa in the bulk bin, at say Winco Foods, you will cut the cost in half! Plus I'm trying to increase the protein in my diet to accommodate for my recent increase in exercise. This soup is also easy on the budget and cooks up in a few simple steps in about 45 minutes, including prep time. The recipe is vegan, gluten-free and virtually fat-free. Yet it is substantial and satisfying. It's a big pot of soup, which lasts me all week as lunch to bring to work. Enjoy the recipe. I love hearing from you so please send me comments to let me know what you think.

In Health & Joy,
Miss Jolie Ann

p.s. I wrote this recipe while listening to Def Leppard "Love Bites" because sometime you just need a little old school Def Leppard, right Michelle?

Tomato-Fennel Soup with Garbanzo Beans & Quinoa
6 servings

1 yellow onion, minced
1 tbsp extra virgin olive oil
sea salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried marjoram
1 bulb fennel, chopped
1 carrot, chopped
2-28 oz cans of chopped tomatoes in juice
2 cups water
1 tbsp honey
1 cup unsweetened plain soymilk
1 cup cooked garbanzo beans
1 cup cooked quinoa

1. Warm the olive oil over medium heat in a stock pot for a few minutes. Add the onions and the sea salt. Saute for about 10 minutes until onions are soft and started to become translucent. Add the basil, oregano, and marjoram. Stir and let cook for 1 minute until the herbs become fragrant. Add the fennel and carrot. Saute for 5 minutes more.
2. Add the tomatoes and water. Stir. Cover the pot and bring to a boil. Once boiling reduce heat to medium and simmer for 20 minutes.
3. Remove pot from heat. Add the honey and stir well. Let soup cool, uncovered, for approximately 15 minutes.
4. Once soup is cool you can puree it either in the pot with an immersion blender or in batches in your food processor. Before pureeing, reserve 1 cup of the soup. Once soup is pureed return it to the pot and back to the stove on medium heat. Add the reserved cup of un-pureed soup, and the soymilk. Stir well. Add the quinoa and garbanzo beans. Stir and cook briefly over medium heat until everything is warm & combined. Taste soup for flavors and add desired amount of sea salt to your taste. If soup is too acidic for your taste add another tsp of honey.

Spring Pasta Primavera with Garbanzo Beans & Walnuts

Dear Readers,

I don't often post recipes featuring pasta. Honestly, I think it's overdone. But, gluten-free brown rice pasta makes a nice platform for the first of Spring's beautiful vegetables. That's all Pasta Primavera is--fresh Spring vegetables. If you planted a year-round edible garden your overwintering varieties of cauliflower, cabbage & carrots should be ready to harvest. This Winter was pretty mild and the Spring unseasonably warm which means your hardy greens like kale, chard and mustards should all be doing great and producing a nice harvest. Fall planted garlic should be producing nice green shoots or "scapes" to add to your stir-fry dishes. There's not a lot in the edible garden this time of year. But, with some planning it can produce in early Spring.

Pasta Primavera has endless variations. Mine lacks the standard issue bland cream sauce. The vegetables and their fresh tastes headline this dish. The recipe co-stars garbanzo beans, walnuts, garlic and some fresh lemon zest. It's gluten & dairy free. Loaded with vitamins, fiber, and protein. Whole foods goodness. Plus once the chopping prep is done this dish is completely cooked in under 30 minutes. And it's easy on the budget as well with simple ingredients. Filling, delicious and pretty. What more could you ask for. It's virtually a perfect dish. Please send me your comments. I appreciate the feedback.


In Health,
Miss Jolie Ann

Pasta Primavera with Garbanzo Beans & Walnuts
Serves 4

1/2 of a 16oz package brown rice spaghetti or linguine
extra virgin olive oil
1/2 of a medium yellow onion, minced
2 cups cauliflower florets
3 thin young carrots, thinly sliced
sea salt
1/2 tsp dried oregano
1/2 tsp dried basil
1 cup chopped walnuts
14 oz can garbanzo beans, drained & rinsed
2 cloves garlic, minced
4 cups thinly sliced mixed greens-kale, chard mustard
1/2 tsp lemon zest
1 tbsp nutritional yeast

1. Bring a stockpot of water to boil and prepare pasta according to package directions. Do not overcook. It should take about 8-10 minutes. Brown rice pasta quickly becomes mushy if overcooked by a minute. Drain pasta and return to the pot off the heat. Sprinkle a pinch of sea salt and black pepper and a splash of olive oil on the pasta. Add the nutritional yeast. Stir well. Cover pot and set aside while you prepare the veggies.
2. Warm 2 tbsp olive oil in a skillet over medium heat. Add the onion and saute over medium heat for 5 minutes. Add the cauliflower and continue to saute for another 5 minutes. Add the carrots and continue to saute for another 5 minutes. Add a pinch of sea salt & black pepper, and the walnuts. Saute for another 5 minutes. You want the spices to become fragrant and the walnuts to become slightly toasted. Add the garbanzo beans and the garlic. Stir well to combine. Add the greens and cook for approximately 5 minutes. You want the greens to just begin to wilt but remain bright green. They will be slightly crunchy. Overcooked veggies=no bueno. Remove pan from heat.
3. Add the vegetables to the pasta. Add the lemon zest. Check the flavor and add more sea salt if desired. Eat. You be sure to thank me later.

Indian Curry of Potatoes, Garbanzo's & Green Peas

Indian Curry of Potatoes, Garbanzo's & Green Peas
Original Recipe by Miss Jolie Ann

I like to serve this one over long grain brown basmti rice. This recipe fills that craving for potatoes while still being healthy and the Indian spices are fragrant and amazing. I've also adapted this one for the crockpot, let me know if you are interested and I'd be happy to pass the details to you. Enjoy!

In Health,
Miss Jolie Ann

Indian Curry with Potatoes, Garbanzo's & Green Peas

Yields about 6 servings

5 tbsp salted butter

1 tbsp cumin

1 tbsp turmeric

1 tsp coriander

1 tsp garam masala

1 tsp hot curry powder

1 tsp whole mustard seeds

6 medium yukon gold potatoes, chopped with skins on

1 cup cooked garbanzo beans

About 2-3 cups water

1 cup frozen green peas, thawed

1/2 cup plain nonfat yogurt

sea salt

1. Heat the butter in a stockpot over medium heat

2. Once the butter is melted add the spices and cook for about 5 minutes until bubbling and toasty. Enjoy the delicious fragrance that is released.

3. Add the potatoes and continue to cook over medium heat for about 10 minutes. The potatoes will just start to brown.

4. Add the garbanzo beans and about 2-3 cups water. You want just enough water to cover the potatoes and garbanzo's.

5. Put on a lid and bring to a boil. Once boiling, reduce the heat to a simmer at about medium heat. Let cook for about 30 minutes. Occasionally stir to make sure the potatoes are not sticking.

6. Check the texture after 30 minutes, you want the potatoes to be nice and soft and becoming somewhat mushy.

7. Add the green peas and the yogurt. Let cook for about 5 more minutes just until everything is warmed up and combined. You want the peas to remain a nice bright green color and not overcooked.

8. Check the flavor. Add salt to taste and adjust the spices to your liking.

9. Serve warm over long grain brown basmati rice.

Spinach & Arugula Salad with Indian Spiced Chickpeas and Charred Red Onions

Spinach & Arugula Salad
with Indian Spiced Chickpeas and Charred Red Onions
Recipe from A Year in a Vegetarian Kitchen by Jack Bishop

Friends,

In this recipe I found a very unique tasting salad. I was pleasantly surprised how red onions from my garden came together with some of my favorites-spinach, arugula, garbanzo beans (chickpeas) and Indian spices. Wow, what a combo! This recipe really was something different from my normal repertoire. I ate it 3 days in a row for lunch. The only thing I'd adjust is I think 12 cups total greens is a little much-I'd cut the amount in half. It seems like a better proportion of salad to bean/onion mixture. Enjoy!

In Health,
Miss Jolie Ann

Spinach & Arugula Salad with

Indian Spiced Chickpeas and Charred Red Onions

2 medium red onions, cut crosswise into 1/2 inch thick rounds

4 tbsp extra-virgin olive oil

Salt

3 medium garlic cloves, minced

1 1/2 teaspoons mustard seeds

1 1/2 teaspoons cumin seeds

2 15-ounce cans chickpeas, rinsed and drained

2 tablespoons chopped fresh mint leaves

8 cups packed flat-leaf spinach with tough stems removed

4 cups packed arugula leaves with tough stems removed

2 tablespoons fresh lime juice

1. Move an oven rack to the top position and heat the broiler. Place the onions on a baking sheet, brush with 1 tablespoon of the oil, and sprinkle with salt to taste. Broil the onions, turning once, until lightly charred, about 10 minutes. Cool slightly. Coarsely chop the onions and set them aside.

2. Heat the remaining 3 tablespoons oil in a medium skillet over medium heat until shimmering. Add the garlic, mustard seeds, and cumin seeds and stir-cook until the seeds begin to pop, about 30 seconds. Cover the pan and continue to cook until the seeds finish popping, about 30 seconds. Stir in the chickpeas and cook until just warm and coated evenly with spices, 1 to 2 minutes. Stir in the mint and salt to taste. Cool slightly.

3. Toss the spinach, arugula, onions, warm chickpeas, and lime juice together in a large bowl. Adjust the seasonings, adding salt to taste. Serve immediately.

Spanish-Spiced Yam & Garbanzo Bean Soup

This recipe is adapted from the Gypsy Soup recipe in the Moosewood Cookbook (1992 edition) by Mollie Katzen. I started cooking this recipe 2 years ago and it's a great simple soup with several variations. I love the eclectic combination of the spanish spices. When this soup is cooking your will kitchen smell amazing! I adapted the recipe so that my version is more in harmony with seasonal produce during the winter. I usually serve this soup with some toasted garlic ciabatta bread.

In Health,

Miss Jolie Ann

Spanish-Spiced Yam & Garbanzo Bean Soup
Yields 5 servings

2 tbsp organic extra virgin olive oil
1 large organic yellow onion-chopped
5 medium organic garlic cloves-chopped
2 stalks organic celery-minced
1 medium organic garnet or jewel yam-peeled and chopped
1 tsp organic sea salt
2 tsp organic paprika
1 tsp organic turmeric
1 tsp organic dried basil
a pinch of organic cinnamon
a pinch of organic cayenne
1 organic bay leaf
1-28 oz can of organic chopped tomatoes
1-14 oz can of organic garbanzo beans
3 cups water

1. Heat the olive oil in a large soup pot over medium heat. Add the onion and sauté for about 10 minutes until the onion is soft.
2. Add the garlic, celery, yam, salt and continue to sauté for another 5 minutes.
3. Add the paprika, turmeric, basil, cinnamon, cayenne and stir to combine the spices and veggies. Continue to sauté for another 5 minutes.
4. Add the bay leaf, tomatoes, garbanzo beans and water. Cover the pot and bring to a boil. Once boiling reduce heat to medium.
5. Simmer, stirring occasionally, for approximately 20 minutes. When the yams are very tender the soup is done.
6. Remove the bay leaf and serve. This soup stores well in the refrigerator for several meals.