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Joined: 2/17/2019
Posts: 380
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Anti-Inflammatory Recipe Ideas per
https://www.healthline.com/health/osteoarthritis/turmeric-and-anti-inflammatory-herbs
Turmeric and Other Anti-Inflammatory Spices
And Lane says, Saffron. so Indian cooking here we go. I love Aloo Gobi Matar, as long as its mild.
https://simpleveganblog.com/aloo-gobi-matar/
Aloo Gobi Matar (Potato, Cauliflower and Pea Curry)
- Author: Simple Vegan Blog
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2-4 1x
- Category: Main dish
- Cuisine: Indian
Aloo
gobi matar is an Indian curry made with potato, cauliflower and peas.
It’s ready in 20 minutes and our recipe is low in fat.
Ingredients
- 2 medium potatoes, peeled and cubed
- 1 pound chopped cauliflower (450 g)
- 4 cloves of garlic, peeled
- 1/2 onion, peeled and chopped
- 1/4-inch piece of fresh ginger (about 1/2 cm)
- 1 pound fresh tomatoes (450 g), chopped
- 2 tbsp tahini or extra virgin olive oil (optional)
- 2 tsp turmeric powder
- 2 tsp cumin powder
- 1 tsp salt
- 1/2 tsp paprika
- 1/8 tsp cayenne powder
- 1/8 tsp ground black pepper
- 1 cup frozen peas (140 g)
Instructions
- Steam (or boil) the potatoes for 5 minutes, then add the cauliflower and cook for 10 minutes more or until they’re soft.
- In the meanwhile, add the garlic, onion, ginger, tomatoes and tahini to a blender and blend until smooth.
- Add
the mixture and the spices (turmeric, cumin, salt, paprika, cayenne and
pepper) to a large pot, stir and cook covered over medium-high heat for
5 minutes.
- Add the frozen peas and cook for 5 minutes more.
- Finally,
add the steamed potatoes and cauliflower, stir and serve. We added some
chopped fresh parsley on top and served the aloo gobi matar with some
rye bread (optional).
- Keep it in a sealed container in the fridge for 4 to 5 days.
Notes
- Use
the veggies and spices you prefer. The traditional recipe is usually
made with some garam masala, but we used what we had on hand.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 219
- Sugar: 9.6 g
- Sodium: 668 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Carbohydrates: 38.4 g
- Fiber: 10.5 g
- Protein: 9.1 g
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Joined: 2/17/2019
Posts: 380
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Saffron Vegetable Soup with Quinoa
Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Saffron
Vegetable Soup with Quinoa is a hearty, vegetarian soup packed with
veggies, chickpeas, quinoa, and plenty of saffron flavor. This is no
ordinary vegetable soup!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large carrot, chopped into 1/2" pieces
- 1 large celery stalk, chopped into 1/2" pieces
- 1 large leek, white and light green parts only, halved, washed, and sliced*
- 2 cloves garlic, minced
- 1 large zucchini, chopped into 1/2" pieces
- 8 ounces fresh green beans, trimmed and chopped into 1" pieces*
- 4-5 cups vegetable stock*
- 2 large pinches saffron, or one capsule
- 15 ounces chickpeas and liquid (do not rinse!)
- 1/2 cup quinoa, rinsed
- 1 large tomato, seeded and chopped into 1" pieces
- salt and freshly ground pepper, to taste
- freshly chopped basil, for serving
Instructions
Heat
the olive oil in a large pot or Dutch oven over medium heat. Add the
carrots and celery, and cook until softened, about 6 minutes. Add the
leek and garlic, and cook 2-3 more minutes or until softened. Add the
zucchini and green beans, and sauté 1 minute more.
Add the broth
and saffron, and bring to a boil. Add the quinoa, chickpeas and their
liquid, and cook for 11 more minutes, or until the quinoa is completely
cooked. Stir in the diced tomato and salt and pepper, to taste, and
remove from heat.
Serve the soup with the freshly chopped basil and enjoy!
Notes
*If you don't have leek on hand, substitute with one medium white or yellow onion and cook it with the carrots and celery.
*You may substitute the fresh green beans for frozen -- simply thaw them and add them at the end with the beans and quinoa.
*I like my soup thick, so I used 4 cups of stock. If you prefer it thinner, use 5 cups.
Nutrition Information:
Amount Per Serving: Trans Fat: 0g Cholesterol: 0mg Nutrition
information is meant to be an estimate only. The numbers will vary
based on the quantity consumed, brands used and substitutions that are
made.
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Joined: 2/17/2019
Posts: 380
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A super simple flavorful, vibrant and fluffy saffron rice pilaf
made with onions, turmeric and saffron. Vegan and gluten free. Ready in
30 minutes.
Course:
Side Dish
Cuisine:
gluten free, Healthy, Vegan
Calories: 254 kcal
Author: Vicky Berman
- 2cupsjasmine rice
- 3and 3/4 cups vegetable broth
- 1teaspoonturmeric
- 1tablespoonextra virgin olive oil
- 1small oniondiced
- 1/4teaspoonsaffromdissolved in 1/4 cup hot water
Heat oil over medium heat in pot. Add onion and cook for a few minutes. Add turmeric and salt, mix.
Add rice and cook for a couple minutes.
Add broth and saffron liquid.
Bring to a boil.
Reduce heat and simmer, covered over low heat for 20 minutes. Remove
from heat and let sit for 5 minutes. Fluff with a fork.
Nutrition Facts
Vegan Saffron Rice {Gluten-Free}
Amount Per Serving
Calories 254Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 5mg0%
Potassium 106mg3%
Carbohydrates 51g17%
Fiber 1g4%
Protein 4g8%
Vitamin C 1.3mg2%
Calcium 21mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Joined: 6/6/2018
Posts: 61
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Now we're talkin'!! These sound delicious. Thank you so very much.
Steve
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Joined: 7/3/2018
Posts: 115
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Great recipes- thanks!
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Joined: 2/17/2019
Posts: 380
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Aloo Gobi Matar, only after I made it did I realized that this isn't what I wanted, the one I remember loving had a tomato-type base.
I found it spicy without having any particulary taste, I was pretty underwhelmed with the result, my husband on the other hand, loves it. He is a bigger fan of indian food than I am.
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