I believe I've finally transitioned out of my holiday baking phase and am returning to a more grounded routine. Kind of. Over the coming weeks, I intend to infuse my column (and my personal life) with a variety of healthier options, including vegan, gluten-free, and vegetarian recipes.
No need to fret; I won’t entirely exclude the more indulgent treats. I’m simply aiming for a nice equilibrium to help us all navigate the winter months.
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Let's start this plan with a Chana Masala recipe that is not only simple, fast, and budget-friendly but also deserves a regular spot in your weekly meals.
I typically enjoy this mixture served atop basmati rice or alongside naan, but it’s equally tasty on its own, placed in roasted acorn squash halves or drizzled over baked potatoes.
While the guidelines suggest cooking the chana for only 10 minutes, I view that as the quick method. The flavor truly enhances if you let it simmer on low heat for about 30 minutes. Alternatively, preparing it in the morning or even a day prior gives the spices ample time to meld beautifully with the chickpeas and sauce.
Don't be daunted by the variety of spices in these recipes. The same goes for the nutritional yeast and nuts. You can find all these ingredients at your nearby health food store, where they are available in bulk. Just buy the quantities you require.
Here's a final piece of advice: This recipe comes together in a flash, so be sure to measure out all the spices and do your chopping before you heat up the stove.
Whether you find it surprising or not, these roasted vegetables have become a popular after-school treat for the teenagers I know. They also pair wonderfully with the masala main course.
Spicy Glazed Walnuts make for an excellent snack and serve as a fantastic “brain food” whenever you need a boost. Just a handful offers the perfect balance of sweetness, spice, and indulgence without the guilt. Plus, they make a delightful gift for a friend, so consider preparing a double batch!
Chana masala
• 1 tbsp olive oil
• 1.5 teaspoons of cumin seeds
• 1 diced yellow onion
• 1 tablespoon of chopped garlic
• 1 tablespoon finely chopped fresh ginger
• 1 green serrano chili pepper, deseeded if desired, and finely chopped
• 1.5 teaspoons of garam masala
• 1.5 teaspoons of coriander
• 1/2 teaspoon of turmeric
• 3/4 teaspoon of sea salt
• 1/4 teaspoon of cayenne pepper (optional)
• One 28-ounce can of diced tomatoes, including the juice
• One 28-ounce can of chickpeas or three cups of cooked chickpeas.
• Slices of fresh lemon, for decoration
• Fresh cilantro, for decoration
In a spacious skillet, warm some oil over medium heat. Once a drop of water sizzles upon contact with the pan, lower the heat to medium-low and incorporate cumin seeds. Stir them around and toast for 1-2 minutes until they release their aromatic fragrance.
Increase the heat to medium and add the onion, garlic, ginger, and serrano pepper. Sauté for a few minutes, then mix in the garam masala, coriander, turmeric, salt, and cayenne pepper (if desired). Continue cooking for an additional 2 minutes.
Incorporate tomatoes into the mixture. Increase the heat to medium-high and introduce chickpeas. Allow it to simmer for 10 minutes.
Add lemon slices and chopped cilantro for garnish. Serves: 4 portions.
Crispy cauliflower and broccoli topped with a cashew sauce drizzle.
• 1 small cauliflower head
• One head of broccoli
• 2 tablespoons of canola, grapeseed, or avocado oil
• 2 tablespoons of nutritional yeast
• 1 1/2 teaspoons of sea salt, separated
• ½ teaspoon of pepper
• 1/2 teaspoon of garlic powder
• 1/2 cup of uncooked cashews
• 120 ml of water
Preheat your oven to 450 degrees Fahrenheit. In a big mixing bowl, combine oil, nutritional yeast, 1 teaspoon of salt, pepper, and garlic powder. Chop the cauliflower and broccoli into bite-sized florets. Add them to the bowl and toss everything together until well coated.
Arrange the florets on a spacious, rimmed baking tray and roast for 15 minutes, flipping them halfway through the cooking period.
In the meantime, place cashews and 1/2 teaspoon of salt into a food processor and pulse several times. While the processor is operating, gradually add water and blend until the mixture reaches a smooth, thin soup-like consistency. Drizzle this over vegetables before serving. Makes 4 servings.
Zesty caramelized walnuts
• 1.5 cups of walnuts
• 1/4 cup of unprocessed honey
• 2 tsp of cinnamon
• 1/4 teaspoon of sea salt
• 1/8 teaspoon of cayenne pepper
• Oil derived from coconuts
Set the oven temperature to 325 degrees Fahrenheit. Apply a small amount of coconut oil to grease a baking sheet.
In a large mixing bowl, mix together honey, cinnamon, sea salt, and cayenne pepper. Then, incorporate the walnuts and stir until they are evenly coated.
Arrange walnuts on a baking sheet and roast for 10 minutes, or until they achieve a light golden color. Serves: 4 portions.
