Friday, July 17, 2009

Chiles Rellenos

I never knew until this year that I love grilled peppers! I even eat green bell peppers now, including chiles. And making Chiles Rellenos on the grill is so much fun, especially when you have a Grill Master at the helm (not me, it's Ron!). This recipe will serve 2 hungry people!


2 Anaheim Chiles, cut in half, seeded
2 Poblano Chiles, cut in half, seeded
4 Serrano Chiles, cut in half, seeded

1/2 cup Red Wine
4 cloves
Garlic, minced
1 medium Onion, chopped
2 large Tomatoes, chopped
1/2 teaspoon dried Oregano
Cayenne and Fresh Ground Pepper to taste
2-4 oz. Soy Monterey Jack "Cheese," shredded


Saute Garlic in Red Wine until fragrant and soft, about 3 minutes. Add Onion and saute until transparent, roughly 10-15 minutes, then add Tomatoes and saute until soft. Add Oregano, Cayenne and Pepper. Set aside to cool.
Prepare your grill. Cook the chiles, cut side down for a few minutes until they are heated and showing signs of char, but not burnt.

Remove chiles from heat onto a platter or cutting board.

Stuff each chile with the sauteed mixture.

Grill the chiles, shell side down, for about 5-7 minutes.

Add the Soy Cheese on top of each chile and grill until they are cooked thoroughly and charred to your liking (I like mine REALLY charred!).

Remove from grill and serve immediately!

Curried Vegetables and Lentils

I absolutely love curry dishes, and this is one is a fave in our new and improved "eating lifestyle!" Plus, it's relatively easy to prepare and makes enough for leftovers (always better the second day!) or freezing for another week.



4 cloves Garlic, chopped
1 large Onion, chopped
1/2 cup Red Wine
1 cup Lentils, rinsed
2 Tomatoes, chopped (or 1 small can)
1/4 cup Tomato Paste
2 bunches Broccoli, cut in florets
1/2 large head Cauliflower, cut in florets
2-3 medium Zucchini, chopped
1 cup Garbanzo Beans (chickpeas), cooked
1 16-oz. bag frozen Spinach
1 cup frozen Peas
1/2 cup Raisins and/or Cranberries, chopped
4 cups Veggie Broth (can use Water)
1-2 Tablespoons Curry Powder (to taste)
1-2 teaspoons Cumin (to taste)
1/2 teaspoon Garam Masala
Cayenne to taste
Fresh Ground Pepper to taste


Saute Garlic in Red Wine over medium heat until soft and fragrant 2-3 minutes. Add Onion and saute for 10-15 minutes or until transparent.

Add Lentils, Veggie Broth, Tomatoes, Tomato Paste, Broccoli, Cauliflower, Zucchini, Garbanzo Beans, Spinach, Dried Fruit(s) and Peas. Cover with Veggie Broth.

Time to spice it up: Curry Powder, Cumin, Garam Masala, Cayenne and Pepper. Stir a few times. Cover and cook until boiling, about 15 minutes, then reduce heat to medium low.

Continue cooking for 1.5 hours or until vegetables are soft and lentils are fully cooked.

Serve with Whole Wheat Pita Bread -- homemade is best, but the Ezekiel Sprouted Wheat Pitas are fantastic too!

I like to start my Curry dishes in the morning and let them cook all day! The vegetables become a bit mushy, but the beans and peas stay in tact and give the curry a stew-like texture.

Variations: Along with the other vegetables, add a dozen whole, unpeeled Baby Potatoes which will stay whole and create another level of texture. If you like Carrots (we don't eat them cooked because of the sugar/starch levels), feel free to add a few of them, diced. Sometimes I add a cup of Green or Yellow Split Peas (rinsed) for more protein and thick texture. Also, other Dried Fruits would be delicious, such as Apricots or Apples!

Tuesday, July 7, 2009

Whole Lotta Lasagna! (Vegetarian)

The change has come to our kitchen and our scale. We're on the Dr. Fuhrman "Eat To Live" diet and the results are fantastic. The food? Totally tasty! Here's one of our new faves that I call Whole Lotta Lasagna.




1/2 cup Red Wine

5 cloves Garlic, chopped

3 (15 oz.) cans Tomato Sauce

Basil, Oregano, Crushed Pepper to taste

Veggie Ricotta:

12 oz. Firm Tofu

4 oz. Soy Mozzarella, shredded

1 tablespoon Soy Parmesan

1 tablespoon Parsley, dried or fresh

1/2 cup Lemon Juice

2 Egg Whites, room temperature

Other Layers:

3 Eggplants, peeled and sliced 1/4” slabs

5 Medium Zucchini, sliced 1/4” lengthwise

5 Peppers, Red, Green, Yellow or Orange, seeds removed, quartered


4 oz. Soy Mozzarella, shredded

1 oz. Soy Parmesan


Sauté garlic in red wine until fragrant, add herbs and spices then tomato sauce. Cook for at least two hours, stirring occasionally. Cool slightly before using.

Pre-heat oven to 375º F.

Crumble tofu in a large bowl. Add soy cheeses, parsley and lemon. Lightly whisk the egg whites and add to bowl. Stir to combine, set aside.

Grill eggplant, zucchini and peppers until charred and slightly soft. Leave eggplant and zucchini in large pieces.

Cut peppers into long strips about 3/8” wide. Set aside.

In a deep lasagna or roasting pan, spread 1 cup of red sauce. Layer half of the eggplant without overlapping, then zucchini, then peppers in the same fashion.

Spread half of the soy ricotta over vegetables, then add half of the remaining sauce.

Repeat layers: eggplant, zucchini, peppers, soy ricotta....

...and sauce! Bake 45 minutes covered in foil. Then remove foil, add soy cheese toppings and return to oven for 15-20 minutes.

Remove and let stand for 10 minutes before serving.