Monday, 14 November 2011

Meatless Monday on Monday

Today we will actually do Meatless Monday recipes on Monday. Once again please know that I am not trying to convert anybody to what Twin Son calls the "dark side" of dining, (this week he actually saw my grocery list sitting out in the kitchen and added a melange of pork products to it in the mistaken hope that we might turn) but rather to make you more aware of the food that you are putting into your bodies. Meatless meals can be delicious, nutritious, environmentally friendlier, and are anything but boring.

The Husband and I love Indian recipes and we have taken to making many of them at home. One of our favourites is Chana Masala, a lovely spiced chickpea dish. Pair it with a roasted cauliflower or the Indian style okra and some rice and you have a terrific meal. Enjoy! 

Chana Masala


1 can chickpeas in water or 1 1/2 cups pre-cooked + 1/2 cup water
1/2 onion, diced
3 cloves garlic, diced
3 tbsp olive oil
juice from 1 lemon (approx. 2 tbsp)
1/2 tsp curry powder
1/2 tsp coriander powder
1/2 tsp cumin
1/2 tsp garam masala
1 large bunch of spinach (two handfuls) rinsed (this is optional, but I love it!)


In a large skillet or frying pan, saute onions and garlic in olive oil until soft, about 3-5 minutes.
Add chickpeas straight from the can, including all the water. Add the spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.

Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately.

Roasted Cauliflower with Indian Spices and Yogurt Dressing


1 head cauliflower (2lbs)
4 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1 tsp turmeric
1 tsp cumin
1 tsp garam masala

Preheat oven to 400˚ F. Cut the cauliflower into small pieces and place into a plastic bag. In a cup with a spout, mix the dry ingredients with the olive oil and drizzle over the cauliflower. Mix swell and allow the dressing to coat the cauliflower evenly. Spread the cauliflower on a 9x13 baking dish and bake for 1 hour.

Combine 1 cup of yogurt with 1 tbsp of dill or cilantro, 1/2 tsp cumin and 1/2 tsp salt. Serve as dipping sauce to cauliflower.

Indian Style Okra


3 tablespoons butter or olive oil
1 medium onion, chopped
1 pound sliced fresh okra
1 medium tomato diced
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
salt to taste

Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra and the tomato and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

Dinner tonight is on me!!


  1. This sounds delish! I will try out the recipe.

  2. Oh yum. Pinning this for later use. Your newest GFC follower, stopping ion from the Canadian Blog Hop.

  3. Hmm. Actually, just discovered I can't pin it without an image. Going to have to be all old-fashioned and bookmark it.