Vegetable Korma

Vegetable Korma is a wonderful winter dish. It's good in the summer, too, but I love its heartiness.

Ingredients:
oil

½ onion, diced
4-5 garlic cloves, minced
2 carrots, diced
4-oz green beans, trimmed
1 potato, diced
½ can chickpeas, drained and rinsed
1 tsp ground coriander
½ tsp ground cumin
¼ tsp turmeric
½ cup tomato sauce
½ cup peas
¼ tsp garam masala
dash cayenne pepper
rice

Directions:

1. Sauté onions and garlic in oil until translucent.
2. Add carrots, green beans, and potatoes, and cook 3-5 minutes more.
3. Stir in coriander, cumin, and turmeric to coat.
4. Add tomato sauce, cover, and bring to a boil.
5. Reduce heat to low and simmer until vegetables are fork tender, adding water as needed. (You want to
6. keep a thin layer of liquid along the bottom).
7. Stir in chickpeas and peas and heat over low until thoroughly warm.
8. Add garam masala and stir to combine.
9. Rest 5 minutes then taste, adding salt or more garam masala if desired. You can also add cayenne
10. pepper for a spicy dish. 
11. Serve with rice (or on warmed pita) 

Notes:

• Serves 2
• Per serving: 394 calories, 3.5g fat, 78.2g carbohydrates, 17.6g fiber, 13.8g sugars, 17.3g protein
• You can add ¼-cup coconut milk for a creamy curry version.

Slow-cooker Moroccan Chili

It's still chili season, so here is another slow-cooker chili for you. Here's a hint, I have a few of these slow-cooker chili recipes and I hope to get them all up this fall.

Ingredients:
2 baking potatoes
1 onion, diced
2-4 garlic cloves, minced
2 red bell peppers, seeded and diced
4 carrots, sliced
4 celery stalks, sliced
2 cans (15-oz ea) kidney beans, drained and rinsed
2 tbsp Ras el Hanout
2 cans (14-oz) diced tomatoes

Directions:

1. Throw everything except the potatoes together in a 6-8 quart crock pot.
2. Cook on low 6-8 hours until veggies are soft, the chili is warm and tasty.
3. Meanwhile, bake your potatoes.
4. Serve chili over potato.

Notes:

• Serves 4
• You can make this stove-top by sauteing the onion and garlic until translucent, adding the veggies and cooking until tender, stirring in spices to coast, then adding beans and tomatoes plus some water, cooking for about 20 minutes, stirring as needed, until warm and tasty.

Lemony-Leeky Orzo Soup

This was way better than it has any right to be. Leeks make everything taste so buttery. The squirt of lemon takes it over-the-top.

Ingredients:
1 tbsp olive oil
1 leek, prepared via Note below
2-3 celery ribs, sliced 
2 carrots, sliced 
¼ cup fresh dill, chopped 
1 can (15-oz) chickpeas, drained and rinsed 
1-2 lemons, cut in half 
½ cup orzo 
1 quart vegetable broth 
1 bag (5-oz) baby spinach 
crackers 

Directions:

1. Line a large skillet with oil. 
2. Add leek, celery, and carrots, and sauté until vegetables are just tender. 
3. Stir in orzo. 
4. Add broth plus 2 cups water. 
5. Cover, bring to a boil, then reduce heat to low and simmer until orzo is fully cooked, 10 minutes.  
6. Stir in chickpeas and dill, plus salt and pepper if desired. 
7. Add spinach just before serving, stirring a few times so it softens in. 
8. Squeeze lemon juice into soup before eating. 
9. Serve with crackers.

Notes:

• Use only the white and light green parts of the leek. Halve lengthwise then slice. 
• Per serving: 284 calories, 3.3g fat, 48.9g carbs, 7.5g fiber, 4.8g sugars, 14.5g protein (Crackers not included in this analysis.)

White Bean Zucchini Burgers

Burger season calls for yummy burgers. So many vegetarian and vegan burgers are so easy to make! I love collecting bean burger recipes.

Ingredients:
1 shredded zucchini 
¾ cup prepared white beans 
1 shredded carrot 
2 tbsp flour 
1 tsp garlic powder 
1 tsp onion powder 
dash smoked paprika 
2 burger buns
Burger Toppings (your choice) (optional)

Directions:

1. Preheat the oven to 400F and line a baking sheet with parchment paper. 
2. Place shredded zucchini in a colander and gently press out excess liquid. (Leave in the sink to continue to drip.) 
3. In a mixing bowl, mash beans with a fork or potato masher until no whole beans are left. 
4. Add zucchini, carrots, flour, and spices. 
5. Mix together well. 
6. Divide mixture and make 2-4 balls. (Regular burger or sliders.) 
7. Shape into patties using your hands and place on the baking sheet. 
8. Bake 15-30 minutes, or until patties are brown and crisp, flipping halfway. 
9. Serve on a bun with toppings.

Notes:

• Per serving (without toppings): 314 calories, 3.2g fat, 57.9g carbs, 12.5g fiber, 7.0g sugars, 15.3g protein
• Serves 2