German Split Pea Soup With Smoked Paprika (Vegetarian)

Split peas have always been considered food for the poor. They were easy to store through the long months of winter and very inexpensive. Their nutritional qualities are great though! Peas are packed with protein and fiber.  I ate my fair share of Split Pea Soup during my preschool years in Russia. In my government-run preschool we had the Pea Soup every other day. We all hated it. I now love it because it's delicious and nutritious when cooked right.

Almost every nation around the world has its variations of the pea soup. This is a German version (minus the ham) with smoked paprika.

• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 2 large carrots, chopped
• 4 celery ribs, chopped
• 1 tbsp smoked paprika
• 1 tsp ground turmeric
• 1 1/4 cups split peas
• 5 1/2 cups water
• 2 medium yellow potatoes, peeled, chopped into cubes
• salt and black pepper to taste
• juice of 1 medium lemon
• fresh chives, chopped

Heat olive oil in a large pot. Saute onions for 2 minutes. Add carrots and celery. Saute until vegetables start to brown, about 7-10 minutes. Add smoked paprika and turmeric. Mix everything well and saute for 1 minute. Add split peas and water. Bring pot to a boil. Reduce heat to medium and simmer for 20 minutes. Add potatoes. Simmer for 25 more minutes or until peas are soft. Season to taste. Remove from heat.

Transfer half of soup mixture to blender and puree until smooth. Transfer back to pot. Stir everyting together. Add lemon juice.

Sprinkle with fresh chives and serve with rye bread. Enjoy!

French Casserole

This is such an easy dish to make. It's healthy, flavorful, and filling. I've used vegan sausage and cheese to make a vegan version of the dish. You can substitute vegan sausage with meat sausage or ground beef.

• olive oil for frying
• 1 eggplant, sliced lengthwise, quartered
• 1 zucchini, sliced
• 2 small potatoes, finely sliced
• 1 red bell pepper, finely sliced
• 1 cup spicy vegan sausage (or meat sausage), cut in small cubes
• 1 thick slice of bread, soaked in soy milk (or dairy milk if you use milk), grated
• 2 garlic cloves, minced
• 1-2 tsp paprika
• salt and pepper to taste
• 3 tomatoes, pureed
• vegan Mozzarella cheese, grated (or dairy cheese if you eat cheese) 

Preheat oven to 425F. Heat olive oil in a skillet and fry eggplant until golden brown, about 5 minutes per each side. Grease a casserole dish with a little bit of olive oil. Place the eggplant on the bottom of the dish. Arrange the zucchini, potatoes, and bell pepper in layers on top of the eggplant.

In a small mixing bowl combine sausage, bread, garlic, and paprika. Season to taste. Spoon the mixture over the vegetables in the baking dish. Pour the pureed tomatoes over the mixture. Make holes with your finger to make sure the tomato liquid run through each layer. Bake until it is golden brown. When there is about 7-10 minutes left of baking, pull the dish out, sprinkle with Mozzarella, and put back into the oven. Bake until the cheese melts. I usually taste the potatoes for readiness. Make sure they are soft before turning off the oven. Bon Appetit.

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Adapted from "Eggplants Farcie,", Quick and Healthy Recipes, Kirsten Hartvig, p. 92.

Russian Mushroom Solyanka Soup

Solyanka is a symbol of Russian cuisine.  It was first mentioned in the Russian historical records in the 15th century. Solyanka was mostly popular among peasants. To serve solyanka at noble houses or restaurants was considered poor form. I'm sure the recipe has gone through a lot of modifications since then because black olives and lemons were not widespread in Russian at that time.... especially among peasants. The key ingredients of this soup are mushrooms and pickles. There are three main varieties of this soup: meat, fish, and mushroom. I love this mushroom Solyanka recipe!

• about 8 cups of water
• salt to taste
• 4 medium potatoes, cubed 
• olive oil for frying
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 large carrot, grated
• 2-3 cups fresh sliced mushrooms (you can also add a cup of salted or marinated mushrooms, any variety will do)
• 1-2 tsp paprika
• black pepper to taste
• 1 1/2 cup pickles, chopped
• 1 cup black olives, sliced
• 1 cup green olives, sliced
• juice of one lemon
• fresh dill and parsley for garnish

Bring a pot of salted (to your taste) water to a boil and cook potatoes until they are soft. Meanwhile, in a large skillet heat up olive oil. Saute onions, carrots, and garlic for 5-8 minutes. Add mushrooms, paprika, and black pepper. Saute until the mushrooms are cooked through. Add pickles. Mix well and heat through. Transfer the mushroom mixture to the pot. Add olives and lemon juice. Serve garnished with fresh dill and parsley. Приятного аппетита!
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Russian "Mimoza" Salad With Canned Salmon, Eggs and Cheese

Mimoza is the first spring flower to bloom in Southern Russia (the Caucasus Mountains by the Black Sea) at the beginning of March. This is a traditional flour to present to ladies on March 8, International Women's Day. One of the most popular Russian salads is also called Mimoza due to its stunning resemblance with the flower. It's made with canned salmon, rice, hard-boiled eggs, onions, and cheese. And dill... let us not forget the dill! The recipe isn't Russian if it doesn't call for this humble herb. During the USSR times canned fish and eggs was probably the only food that could be found in stores easily. Creative Russian homemakers learned how to make beautiful dishes with very simple products. This is one of those creative recipes that became one of the most popular dishes in the entire country. I dare you to try it and surprise your guests!

This is a layered salad. You will be spreading each ingredient on a flat dish. Some layers will be spread with mayonnaise. You will finish the salad by grating the egg and sprinkling it over the top of the salad. It's beautiful, tasty, and very filling!

• 1 15 oz can salmon, drained, flaked
• salt and pepper to taste
• mayonnaise
• 3/4 cup rice, cooked
• 1 small cucumber, diced
• 1/2 white onion, diced
• 3/4 cup Gouda cheese, grated (any semi-soft classic cheese will work for this recipe. Even Mozzarella!)
• 4 eggs, hard-boiled, peeled (3 eggs diced, 1 egg grated)
• fresh dill for garnish

Lay out the salmon on a flat dish. Season to taste. Spread about 1 1/2 tbsp mayonnaise over the salmon. Create the second layer by spreading the rice over the salmon layer. Once again spread about 1 1/2 tbsp mayo over the rice. Sprinkle with a litle bit more salt. Lay out diced cucumbers and diced onions as two separate layers. Spread a little bit of mayo over the onions. Use your hands to gently press on the salad to make sure the form is round. Use grated cheese to create the next layer. Lay 3 diced eggs on top of the cheese layer. Grate the fourth egg on top of the salad. Sprinkle with dill for garnish. Your salad is ready. Приятного аппетита!

Cannellini, Kale, and Basil Crostini

• 3/4 cup baby kale leaves
• 1 14-oz can cannellini beans, drained
• 1/4 cup basil, chopped
• 1/4 cup olive oil
• black pepper to taste (about 1 tsp) 
• 3 garlic cloves, minced
• 10-12 slices of baguette
• 2/3 cup thinly shredded Mozzarella or vegan cheese

Preheat oven to 350F. Steam or boil kale leaves for 3 minutes until tender. Combine kale, cannellini beans, and basil. In a separate bowl whisk together olive oil, black pepper, and garlic cloves.

Arrange baguette on a baking sheet. Brush each piece with the olive oil mixture. Toast for 2 minutes. Arrange beans, basil, and kale leaves on each piece. Sprinkle with cheese. Bake for about 10 minutes or until the cheese is melted and the bread is toasted. Sprinkle with more black pepper. Serve hot.

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Adapted from the Cannellini, Kale, and Basil Crostini, Annie and Dan Shannon, p. 64, Jan/Feb 2013, Vegetarian times.

Linguine Peperonata With Toasted Rosemary Breadcrumbs

I love this simple pasta recipe. It's topped with a toasted mixture of rosemary, breadcrumbs, olive oil, and Parmesan. Delicious and crunchy.

• 2 tbsp plus 1/2 cup grated Parmesan, divided
• 1/2 cup breadcrumbs
• 3 tbsp olive oil, divided
• 2 1/2 tsp finely chopped fresh rosemary, divided
• 1/2 white onion, chopped
• 3 garlic cloves, minced
• a pinch of red pepper flakes
• 3 bell peppers (red, yellow, and green), sliced into smaller pieces
• 6 oz linguine pasta, strands halved
• 2 tbsp white wine vinegar

Preheat oven to 350F. On a baking sheet combine 2 tbsp Parmesan, breadcrumbs, 1 tbsp oil, and 1 1/4 tsp rosemary. Season with salt and pepper. Toast for about 7 minutes or until golden. Take care to not burn the mixture. Remove from the oven. Set aside.

Cook linguine according to package instructions. Reserve 1/2 cup cooking liquid. Drain.

Heat the remaining oil in a large skillet. Saute onions, garlic, remaining rosemary, and red pepper flakes for 3 minutes constantly stirring. Add bell peppers and saute until they are tender, about 5 minutes. Add linguine, reserved liquid, and white wine vinegar. Toss with the remaining Parmesan. Serve topped with the breadcrumbs mixture.

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Adapted from Vegetarian Times, March-April 2013 issue.

Cherry Clafoutis

This is a light French dessert made with thin batter, black cherries, and sprinkled with powdered sugar. It is so easy to make and so good that you're going to wonder why the French have been hiding this awesome recipe for so long! Apparently, clafoutis became very popular in France in the 19th century. Although the original clafoutis is made with black cherries, you can substitute them with blueberries, peaches, blackberries, and other fruit. Use frozen or fresh fruit. 

Ingredients

• 3 cups cherries, pitted (you may use frozen fruit)
• 2/3 cup sugar plus 1 tbsp sugar
• 3 eggs
• 1 cup milk (you can use almond and soy milk too!) 
• 1 tbsp vanilla
• pinch of salt
• 3/4 cup flour
• butter for greasing
• powdered sugar for garnish

Preheat oven to 350F. Combine cherries with 1 tbsp of sugar. Set aside. With an electric mixer beat 2/3 cup of sugar with the eggs for a few minutes until the mixture becomes foamy. Add milk, vanilla, and salt. Mix well. While mixing, gradually add flour. Beat until the batter is smooth. 

Grease the baking pan with butter. Arrange cherries on the bottom of the pie dish in one layer.  Pour the batter over them. Don't make your clafoutis too thick or too high. If your pie dishes are small, I would divide the cherries and batter into two parts and bake two pies instead of one. The dessert should be fairly thin, about 1 inch. 

Bake for 45-60 minutes. Serve warm sprinkled with powdered sugar. Bon Appetit!

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Irish Cabbage, Golden Raisins and Fennel Salad

This simple Irish salad with a sweet honey twist will complement any dinner! I love trying new recipes from all over the world. I came across this one in the Vegetarian Times (April 2013 Issue). Just like the Irish, we eat a lot of Cabbage in Russia but never with fennel. It's a funny looking and tasting vegetable. It has a light taste of licorice and blends so nicely with the honey and yogurt sauce and golden raisins.

• 1 lb cabbage, thinly sliced
• 1 small fennel bulb, diced (about 1 cup)
• 5 tbsp chopped fresh fennel fronds
• 1 cup golden raisins
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 3 tbsp lime juice
• 2 tbsp honey

In a salad bowl combine cabbage, fennel, fennel fronds, and raisins. Mix well. In a separate bowl combine yogurt, mayo, lime juice, and honey. Beat lightly until the mixture is smooth. Stir the sauce into the cabbage mixture. Season with salt if desired. Enjoy!
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French Potato Pancake with Herbs

This is the yummiest French-style side dish made with potatoes and a beautiful blend of herbs. You can use fresh herbs, or you can substitute them with dried herbs at a 3:1 ratio (fresh 3: dried 1)

2 large russet potatoes, peeled and grated
4 tsp fresh dill
4 tsp fresh chives or green onions, chopped
4 tsp fresh parsley, chopped
1 tsp dried tarragon
salt and pepper to taste
2 tbsp olive oil, divided

Squeeze the juice out of potatoes. In a bowl combine potatoes and herbs. Mix well. Season with salt and pepper. On medium, heat 1 tbsp oil in a 9-inch skillet. Press grated potatoes into the skillet and cook for 10 minutes or until golden brown. Slide pancake unto a plate. Add remaining tbsp oil. Carefully flip pancake and transfer unto skillet. Cook for 10-15 more minutes or until golden brown. Enjoy!
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Adapted from the "Fines Herbs Potato Rosti" recipe published in March 2013 issue of the Vegetarian Times

Irish Pea and Coriander Soup

This soup is simple and wonderfully satisfying. The cilantro (apparently, in Ireland cilantro is called coriander) and jalapenos give this traditional soup a fun twist!

• 3 3/4 cups vegetable broth
• 1/2 stick butter (use vegan butter to make this soup vegan)
• 1 onion, chopped
• 3-4 cloves garlic, minced
• 1-2 jalapenos, seeded and chopped
• 4 cups frozen green peas
• 2 tbsp fresh cilantro 
• more fresh cilantro for garnish

Bring broth to a boil. Set aside. In a large saucepan or a skillet with tall edges melt butter. Add onion, garlic, and jalapenos. Saute for 3-4 minutes. Add peas and broth. Bring to a boil and simmer for another 5-7 minutes. Add fresh cilantro. Transfer to a blender and puree until smooth. Serve hot garnished with fresh cilantro.

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Adapted from Darina Allen's recipe published in the March 2013 issue of the Vegetarian Times.

Caribbean Jerk Shrimp Stir-Fry

Stir-frying is associated with the Asian cuisine, but your stir-fried food doesn't have to be Asian. This is a Caribbean take on a shrimp stir-fry. It's a bit sweet and spicy. It's delicious!  The recipe is adapted from the May issue of 2013 Runner's World Magazine.

• 1 pound shrimp, peeled, deveined
• 2 tbsp jerk seasoning or 1/2 cup jerk marinade/sauce
• high-heat oil for frying
• 1 sweet potato, peeled, cut into thin slices
• 1 1/2 cup snap peas, cut in halves
• 1 15-oz can black beans, drained
• 3 large garlic cloves, minced
• 1 jalapeno pepper, seeded, finely chopped
• 4 green onions, chopped
• 1/3 cup orange juice
• fresh cilantro to garnish

In a mixing bowl combine shrimp and seasoning or sauce. Heat about 1 tbsp oil in a large 12-inch skillet or a wok. Fry shrimp until pink and done, about 3 minutes on each side. Remove from the skillet and set aside. Add a little more oil if needed and stir-fry sweet potatoes until tender, about 5-6 minutes. Add snap peas, and stir fry for another minute. Add black beans, garlic, jalapeno, and green onions. Stir fry for a couple of minutes. Add orange juice. Cover with a lid and heat through. Serve with white rice garnished with fresh cilantro.

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Russian Beet Salad: Venegret

This colorful salad is one of the most popular dishes in Russia. We make it for special occasions, like holidays or birthdays, or for every-day meals. It may look a bit extreme in its purpleness, but even my ultra-conservative veggie-sceptical husband likes it. Serve it as a separate dish for lunch, light dinner, or make it a side dish.

• 2 large Russet potatoes
• 2-3 large carrots
• 2 medium beets
• 3-4 large pickles, chopped (about two cups chopped)
• 1 white onion, finely chopped
• 1 15-oz can red or kidney beans, drained
• 1 15-oz can green peas, drained
• 1.5- 2 tbsp olive oil
• salt and pepper
• parsley, chopped for garnish

First boil potatoes, carrots, and beets separately. Take care to not over-boil the potatoes. They need to be soft, yet firm. Let cool. Peel the vegetables and chop them finely. Combine in a large bowl. Add pickles, onion, beans, and green peas. Mix well. Add olive oil, salt, and pepper. Cool the salad in the fridge before serving. Serve garnished with parsley.

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Turkish-style Vegetable Casserole

This vegetable casserole is packed with zucchini, eggplant, sweet peppers, okra, and green beans. The tomato sauce is a perfect blend of cinnamon, cumin, and paprika. Serve with basmati rice and black olives! Freeze the leftovers and enjoy this Turkish goodness later.

• 3 tbsp olive oil
• 1 small red onion, chopped
• 2 medium potatoes, cubed
• 1 medium eggplant, chopped
• 3 zucchini, chopped
• 1 cup cut frozen okra, thawed and soaked in vinegar for 30 minutes
• 1 green Bell pepper, seeded and chopped
• 1 red Bell pepper, seeded and chopped
• 1 cup fresh green beans, trimmed and cut in half
• 1 can diced tomatoes with juice
• 2 medium tomatoes, seeded and chopped
• 1/2 tsp ground cinnamon (use 1 full tsp if  you want more flavor)
• 1/2 tsp ground ground cumin (use 1 full tsp if you want more flavor)
• 1 tsp paprika
• 4 garlic cloves, minced
• salt and black pepper to taste
• fresh cilantro to garnish
• black olives to garnish

Preheat oven to 375F. In a large frying pan heat olive oil and saute onions for 1 minute. Add potatoes and saute for 3 minutes. Add eggplant, zucchini, okra, bell peppers, and green beans and stir fry for 3 more minutes. Remove from the heat. Transfer to a casserole dish.

In a mixing bowl combine diced tomatoes with juice, chopped tomatoes, cinnamon, cumin, paprika, garlic, salt, and pepper. Mix well. Pour the mixture over the vegetables in the casserole dish. Cook in the oven for about 60 minutes or until the potatoes are soft. Serve over basmati rice garnished with black olives and cilantro.
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Scandinavian Potato and Sausage Salad

I love trying new international recipes. This is a Scandinavian salad with sausage (I used vegan soy sausage), potatoes, tomatoes, cornichons, and zucchini. This is my first time making it and we liked it very much.

• olive oil
• 1 red onion, finely chopped
• 2 cups spicy sausage (vegan or normal), cut into small pieces
• 1 zucchini, finely chopped
• 1 tomato, seeded, chopped
• 1 tsp thyme
• 1 tsp Dijon mustard
• 2 tsp wheat flour
• 2 tbsp red wine vinegar
• 1 tsp maple syrup
• salt and pepper to taste
• lettuce leaves
• 3 small potatoes, boiled and halved
• cornichons

Heat oil in a skillet. Saute onions for 4 minutes constantly stirring. Add sausage and stir-fry for 4 more minutes. Add zucchini and tomato, mix everything well, and stir fry for a little longer. Add  thyme, mustard, flour and cook over low heat for a minute. Then add red wine vinegar and maple syrup. Turn off the heat. Season to taste.

Serve on a bed of lettuce leaves with potatoes and cornichons. Enjoy!
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Inspired by a recipe in "Quick and Healthy Recipes" by Kirsten Hartvig

Stuffed Crepes Russian Style

Wonderful Russian crepes (blini) stuffed with white beans, tomatoes, spinach, carrots, and Parmesan cheese!

Ingredients

• 6-8 crepes (I have a good basic crepe recipe on this blog. The recipe is here.)
• olive oil for sauteing
• 1 red onion, finely chopped
• 2 carrots, grated
• 2 garlic cloves, minced
• 2 tomatoes, chopped (do not seed or drain them)
• 5 cups frozen spinach
• 1/2 can white beans (red beans work great too)
• salt and pepper to taste
• 1 tsp dry basil
• Parmesan
• 1 cup canned crushed tomatoes

Preheat oven to 350F. Heat olive oil in a large frying pan. Add onions, carrots, and garlic. Saute for 5 minutes. Add tomatoes and spinach. Saute for a couple of more minutes. Add beans and mix everything well. Season to taste.

Use half of the mixture to stuff the crepes. Leave the other half in the frying pan. Grease a casserole pan with a cooking spray. Arrange the stuffed crepes on the pan. Pour two tablespoons of the vegetable mixture over the crepes. Sprinkle with Parmesan. Bake for 20 minutes.

Use the other half of the vegetable mixture to create the sauce. Right before serving, heat up the vegetable mixture and a cup of crushed tomatoes in the frying pan. Heat through. Move the mixture to a blender and puree. Adjust the seasonings if needed.

Serve hot pouring the sauce over the blini. Enjoy!
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Blueberry Pear Pie and Tartlets

In my office we  have a fun tradition to celebrate Pi Day on March 14 (3.14) by eating Pie! This year we had about 30 pies to sample. I've seen a lot of hyperactive people around the office. I attribute it to the sugar shock. We started sampling pies at 8:30 a.m. and the celebration continued throughout the day.

I made a blueberry pear pie with a lemony twist using a Russian recipe. It's flavorful and very fruity. I've also made individual tartelettes using the same method. They came out very cute!

Crust

• 1/2 stick butter, softened
• zest from 1 lemon
• 1/2 cup sugar
• 1 egg
• juice from 1/2 lemon
• 1 1/2 cup flour
• 1 tbsp baking powder
• butter for greasing
  

Filling

• 3/4 cup sugar
• 3 tbsp flour
• 2 egg yokes
• 1 tsp pure vanilla extract
• juice from 1/2 lemon
• 1 cup whole milk
• 4-5 pears, peeled, seeded, cored, sliced
• 1/2 cup fresh blueberries
• powdered sugar

Let's make the dough for the crust first!

Combine softened butter, lemon zest, and sugar. Use a fork or a whisk to make the mixture even. Add egg and lemon juice and mix everything well. Add flour and baking powder. Mix everything well with your hands making a ball of soft dough. 

Grease a 9-inch pie pan with some softened butter. Press the dough into the pan creating 1- inch edges. Refrigerate for 30 minutes. 

Now let's work on the filling.. 

In a small sauce pan combine sugar, flour, egg yokes, vanilla, lemon juice, and milk. Mix everything well. Heat the mixture on medium while constantly stirring. Bring to a boil. Boil for 1 minute while continuing to stir. It's important to make sure you don't boil the mixture for more than a minute.

Baking... get ready for delicious smells!

Preheat your oven to 350F. Once your crust has been in the fridge for 30 minutes, take it out. Arrange pear slices in layers on the bottom of the pie crust. Put the pie in the oven and bake for 15 minutes.

After 15 minutes, take the pie out. Arrange the blueberries over the pears. Pour the filling over the pears and blueberries. Bake at 350F for 25-30 more minutes.

Cool the pie before serving. Sprinkle a bit of powdered sugar over the pie. Enjoy!

*** Use the same method if you decide to prepare tartlets. I used the mini cupcake form and pressed the dough into the mini cupcake pan, and it worked great! Make sure you slice your pears into much smaller pieces if you decide to go this route.

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Russian Summer Salad

This salad was such a big part of my life growing up in Russia. My Mom would make it almost every day in summer. It goes along with almost any main course dish. It tastes like home to me!

Ingredients

• 2 large tomatoes, sliced (Do not seed them. The juice from tomatoes will blend in with the dressing and create a wonderful taste)
• 2 cucumbers, sliced
• 6 green onions, chopped
• 1 tbsp Veganaise mayo (or usual mayo if you don't mind dairy and eggs)
• salt and black pepper to taste

Combine tomatoes, cucumbers, and onions with the mayo. Mix well. Season to taste.

Приятного аппетита!

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Chinese Rice Noodles With Mushrooms

• 1 8 oz pack of rice noodles (Chinese Vermicelli) 
• 1 cup vegetable broth
• 4 tbsp soy sauce
• 2 tbsp tomato ketchup
• 1/2 tbsp chili sauce
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 1/2 cup red onions, chopped
• 4 garlic cloves, minced
• 1/2 lb shiitake mushrooms
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 4 cups napa cabbage (Chinese cabbage), thinly sliced
• 2 tbsp curry
• 6 green onions, chopped
• salt and pepper to taste

Bring a pot of water to boil. Put the vermicelli noodles into a large bowl and pour the boiling water over. Make sure the water covers the noodles. Let the noodles soak for about 15 minutes. Drain. Keep warm.

Make the sauce by combining vegetable broth, soy sauce, ketchup, chili sauce and brown sugar. Whisk well. Set aside.

Heat vegetable oil in a large saute pan. Saute onions and garlic for 2 minutes. Add mushrooms and bell peppers. Saute for another 3-4 minutes. Add cabbage and curry. Stir fry for another minute. Add the noodles. Pour the sauce over and toss to combine. Stir fry for a couple of minutes letting the noodles absorb the sauce. Add the green onions. Serve hot!
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Inspired by http://www.vegetariantimes.com/recipe/singapore-style-rice-noodles/

Quinoa Tabbouleh

This simple Middle Eastern salad is perfect with pita bread and hummus. Quinoa is full of protein and slow-digesting carbs... which means that you won't be hungry after you eat this salad for quite some time!

• 1 cup quinoa, very well rinsed in cold water
• 2 cups water
• 1/2 tsp salt
• 1/2 cup parsley, chopped
• 1 cucumber, cut into 1/4 pieces
• 1 large tomato, seeded, cut into small pieces
• 1/2 cup green olives
• 4 green onions, chopped
• juice of 1 lemon
• 1/4 cup olive oil
• 3 garlic cloves, minced
• ground black pepper to taste

Bring 2 cups of quinioa to boil. Add salt and rinsed quinoa. Reduce to a simmer and cook for about 15 minutes or until the seeds are translucent. Remove from the heat. Drain and let cool.

Combine the cooled quinoa with parsley, cucumbers, tomatoes, green olives, and green onions. Add the olive oil, minced garlic, and ground pepper. Mix well. Enjoy with pita bread.
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Easy Vegetable Curry

This is an ultimate vegetable dish with an Indian twist. To flavor the dish I've used garam masala which is an Indian spice mix. If you don't have it on hand, you can make it your own by combining cumin, coriander, cardamom, ground pepper, cinnamon, and ground nutmeg. Garam masala is a must-have if you love making Indian food.

• high heat oil or olive oil for sauteing 
• 1/2 tsp cumin seeds
• 3 garlic cloves, minced
• 1 1/2 tsp fresh ginger, minced
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup cauliflower florets
• 2 medium potatoes, cut into small pieces
• 1 large carrot, cut in thin circles
• 1 can crushed tomatoes with juice
• 1 cup broccoli
• 1 cup frozen green peas
• 1 1/2 tsp garam masala
• salt to taste

Heat oil in a large saute pan. Cook cumin seeds for a couple of minutes or until they start popping. Add garlic and fresh ginger and saute them for a couple of more minutes. Add onions, potatoes, red bell peppers, carrots, cauliflower, and garam masala. Pour the crushed tomatoes over the vegetables. Saute for 5-7 minutes. Add broccoli and green peas. Cook until the vegetables are tender. Salt to taste. Serve with rice!
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