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n bostonplantbasedchef chia melody polakow melomeals plantbased salads vegan vegan chef thursday may 23 2019 thai slaw just a simple slaw cabbage radish scallion carrot mint thai basil cilantro lime juice smoked almonds kaffir lime leaves lemongrass and ginger posted by melomeals at 8 51 am no comments email this blogthis share to x share to facebook share to pinterest labels melody polakow melomeals plantbased plantbasedchef vegan vegan chef wfpb thursday may 16 2019 30 minute supermarket chana masala i love indian food we are lucky to have some really good indian restaurants in the boston area and take advantage of them at least several times a month but the food can be really heavy so i love to make my own interpretations at home click here for my amazing spicy tomato onion chutney recipe this is a super fast dish that will taste like it s been simmering for a while i purposely picked ingredients that are available in a regular supermarket traditional chana masala uses amchor to give it a lovely sour kick i have replaced the amchor with lemon juice and added lemon zest for a lovely little explosion of flavor in your mouth when you are cooking food fast little things like lemon zest and cumin seeds dance around on your palate which is very satisfying to make this a one pot stew increase the curry powder to 2 tbsp the salsa to 3 cups the soy sauce to 3 tbsp and add a 16 oz bag of frozen cauliflower when you add the chickpeas serve over rice for a full meal this dish also freezes very well so feel free to double it and freeze the second batch cook once eat twice i like to portion my second batch into 1 5 cup servings so i can pull one out whenever i want a fast meal 30 minute supermarket chana masala serves 4 2 tbsp coconut oil 1 tsp cumin seeds 1 tbsp ground coriander 1 tbsp curry powder ¼ tsp cinnamon ½ tsp paprika ½ tsp ground cumin 1 large onion diced 1 serrano chili pepper minced seeds removed if you don t want heat omit or add more depending on personal taste 8 cloves garlic pressed several pinches salt freshly ground pepper 1 tbsp chopped fresh ginger 2 cups salsa 1 cup light canned coconut milk or half cup regular coconut milk mixed with ½ cup water you can also use full fat if you want 1 29 oz can chickpeas or around 3 cups cooked chickpeas water or vegetable broth as needed juice of 1 lemon 1 tsp lemon zest optional tip peel lemon zest with a peeler making sure not to get any of the white pith and keep in the freezer 1 tbsp soy sauce 1 cup cilantro salt pepper to taste method in a large skillet over medium heat add the oil and spices toast spices for 20 seconds or so then add the onion serrano and garlic along with a good pinch salt and pepper cook for around 10 minutes then add the ginger salsa and coconut milk and chickpeas if the mixture looks dry add some water or broth as needed cover and cook for 15 minutes stirring several times and adding broth as needed take off heat stir in soy sauce lemon juice zest and cilantro taste and adjust seasoning the salsa brings all of the flavors together allowing the dish to taste like it s been cooked longer if you don t have salsa you can use canned crushed tomatoes you can choose to drain the chickpeas or not based on personal preference serve over rice posted by melomeals at 2 30 pm no comments email this blogthis share to x share to facebook share to pinterest labels boston chana masala melody polakow melomeals personal chef plantbased plantbasedchef portsmouth nh recipes vegan vegan chef friday may 10 2019 simple pickled onions condiments and sauces are my best friend they can elevate a dish to the next level and are great to have on hand one of my favs is pickled onions i used red onions and red wine vinegar because i like the color but you can use white onions and other kinds of vinegar i would stay away from a live apple cider vinegar though because the flavor can be a bit intense pickled onions 1 large red onions sliced around 2 cups 1 1 4 cups red wine vinegar 1 2 cup water 1 2 teaspoons kosher salt 1 teaspoon peppercorns 4 cloves 1 teaspoon allspice berries optional 1 tablespoon sugar or 1 stevia packet method massage the onions with the salt then add the rest of the ingredients incorporate them well then pack mixture into a sterilized glass jar make sure the brine is covering the onion cover and put in the fridge for at least an hour this will keep for 2 weeks in the fridge posted by melomeals at 8 34 am no comments email this blogthis share to x share to facebook share to pinterest labels boston melody plakow melomeals plantbased plantsbasedchef portsmouth vegan salsa salsa 1 tablespoon oil 1 tablespoon coriander 1 teaspoon cumin seeds 2 tablespoons chili powder pinch oregano 1 large onion 5 serrano or jalapeno peppers 1 teaspoon tony s cajun seasoning or salt around a ½ cup of water 28 oz can tomatoes and their juice crushed with your hands 2 cloves garlic chopped 1 2 cup cilantro juice of 2 limes method over medium heat add the oil and spices toast for several minutes or until very fragrant add the onions and peppers along with the salt and cook for 15 minutes stirring often adding water to keep the mixture from burning next add the tomatoes cover and turn the heat down to medium low simmer for 30 minutes take off heat stir in the garlic cilantro and lime juice puree in a food processor or blender allow salsa to cool then adjust seasoning if needed posted by melomeals at 8 33 am no comments email this blogthis share to x share to facebook share to pinterest labels boston melody plakow melomeals plantbased plantsbasedchef portsmouth vegan clean out the fridge salad i love cabbage so much shredding it on a mandoline is my preferred way to eat it raw i always have a large bowl of prepped cabbage in my fridge i mix red and green together and use it as the base of salad instead of lettuce i added pea shoots rainbow carrots pumpkin seeds dried cherries and garlicky lemon hummus as the dressing i love eating a big salad for breakfast posted by melomeals at 8 31 am no comments email this blogthis share to x share to facebook share to pinterest labels boston melody plakow melomeals plantbased plantsbasedchef portsmouth vegan coconut mint chutney cilantro mint coconut chutney 6 cloves garlic 2 tsp black salt 1 bunch cilantro stems and leaves 1 bunch mint leaves only 6 cloves garlic 1 3 jalapenos seeds and all 2 tsp toasted cumin seeds 1 tbsp toasted coriander 1 cup unsweetened coconut flakes juice of 2 large limes method in a food processor add the garlic and black salt puree into a paste add the rest of the ingredients and process until combined posted by melomeals at 8 30 am no comments email this blogthis share to x share to facebook share to pinterest labels boston melody plakow melomeals plantbased plantsbasedchef portsmouth vegan french lentil soup 4 tbsp olive oil 1 tsp mustard seeds 1 tsp dried tarragon 1 2 tsp coriander healthy pinch freshly grated nutmeg salt and white pepper 1 large onion diced 2 medium carrots diced 1 large stalk celery diced 10 cloves garlic chopped 1 2 cup dry white wine or 2 tbsp golden balsamic vinegar 2 cups dried lentils 6 cups water 1 knorr veggie bouillon cube 2 tbsp dijon mustard 2 tbsp fresh tarragon 1 4 cup fresh parsley salt pepper to taste method in a heavy bottom soup pan over medium heat add the oil and mustard seeds until they pop then add the tarragon coriander nutmeg onion garlic carrots and celery along with a pinch of salt and white pepper saute for 5 10 minutes then deglaze with the wine or vinegar add the lentils and broth turn heat to high and bring to a boil for two minutes turn heat to medium low cover and simmer for 45 minutes then stir in the mustard fresh herbs and salt pepper to taste posted by melomeals at 8 28 am no comments email this blogthis share to x share to facebook share to pinterest labels boston melody plakow melomeals plantbased plantsbasedchef portsmouth vegan cheater baked falafel nothing beats traditional falafel made with soaked chickpeas but this simple baked version is still pretty good baked falafel 1 29 oz can drained chickpeas or 3 cups cooked chickpeas 1 ½ cups chopped scallions 6 cloves garlic 1 tsp cumin seeds 1 tsp ground coriander 1 cup fresh parsley 1 cup fresh cilantro 2 tbs soy sauce or braggs 1 tbs siracha or hot sauce optional ½ tsp kosher salt ½ tsp pepper ½ tsp baking powder juice and zest of 1 lemon 4 tbs extra virgin olive oil around 1 2 cups dried breadcrumbs more or less depending on the humidity start with 1 cup and work your way up to 2 cups if needed you want to be able to form a ball and have it hold together method pre heat oven to 400 place all of the ingredients except the breadcrumbs into a food processor and pulse until combined place mixture in a mixing bowl and add the breadcrumbs chill for 30 minutes use around 2 tbs per ball and roll them into balls place on a sheet pan i usually use a silicone baking mat but you can just spray it with spray if you d like and spray the tops of the falafels with cooking spray bake for around 20 minutes then turn them over spray the other side of the balls and bake for another 10 minutes or so you might want to check them after 15 minutes on the first side in case your oven is different from mine this will make around 16 18 falafels and i usually serve 2 or 3 per person posted by melomeals at 8 27 am no comments email this blogthis share to x share to facebook share to pinterest labels boston melody plakow melomeals plantbased plantsbasedchef portsmouth vegan friday august 25 2017 recipe thursday simple dahl i m sharing another one of my old recipes i took a poll on facebook and this was the recipe people wanted to see it s one of my kids favorite recipes ever if you can t find black mustard seeds leave them out it s not a big deal everything else should be easily found in any well stocked grocery store one tip about spices buy them in bulk from a health food store or whole foods they are so much cheaper i use a lot of garlic i recommend it but if you don t want to use as much feel free to cut down if you are sensitive to heat then start with 2 tbsp of ginger i love this recipe so much i hope you do too simple dahl 3 tbsp coconut oil 1 tsp black mustard seeds 2 tsp cumin seeds 1 large onion diced 10 cloves garlic pressed ½ tsp kosher salt 1 tbsp ground coriander 2 tbsp curry powder ½ tsp turmeric ¼ tsp cinnamon 2 4 tbsp freshly chopped ginger 1 lb red lentils 4 6 cups vegetable broth i use better than bouillon 1 cup chopped cilantro juice and zest of 1 lemon 1 tsp toasted sesame oil braggs or soy sauce to taste 1 cup chopped fresh tomatoes 4 tbsp diced raw red onion 1 lime cut into 8 pieces method in a heavy bottom 4 qt pan over medium heat add the oil mustard seeds and cumin seeds when the mustard seeds begin to pop add the onion and garlic along with the salt cook for around 5 minutes or until the onions are translucent add the rest of the spices and toast with the onion mixture for around 1 minute then add the ginger lentils and broth start with 4 cups bring to a simmer lower heat and cook for around 30 minutes adding more broth if needed when lentils are cooked stir in the cilantro lemon juice and zest sesame oil and season with braggs or soy sauce serve over basmati rice and top with fresh tomatoes raw onion and a wedge of lime share this posted by melomeals at 2 26 pm email this blogthis share to x share to facebook share to pinterest friday august 18 2017 recipe thursday groundnut stew i am going to be sharing a recipe every thursday it s only fitting that i will share the very first recipe i ever posted online way back in may 2006 on my melomeals blog this was always a huge hit in my world vegetarian cooking class i taught when i lived in portsmouth nh there are a lot of ingredients in this dish and they all bring something to the table people are usually shocked by the amount of garlic and spices i use but trust me this is how you make vegan food good no bland or boring food here groundnut stew serves 8 4 tbsp coconut oil 1 tsp dried thyme 1 tbsp coriander 1 tbsp cumin seeds ½ tsp crushed dried rosemary ¼ tsp ground coriander ¼ tsp ground nutmeg ¼ tsp allspice 2 onion chopped around 2 cups 1 2 serrano chilies chopped 10 cloves garlic minced 1 each green red yellow bell pepper chopped 2 medium sweet potatoes diced around 4 cups 1 large carrots chopped 2 stalks celery chopped ½ tsp kosher salt 1 qt vegetable broth or 4 cups water mixed with bouillon 28 oz can crushed tomatoes 1 cup natural peanut butter 1 29 oz can kidney beans or around 3 cups cooked beans water if needed 1 tsp onion powder 1 tsp garlic powder salt pepper to taste 1 cup chopped cilantro 1 tbsp fresh thyme 2 tbsp fresh basil juice of 3 limes hot sauce and bragg s or soy sauce to taste method in a very large heavy bottom dutch oven or stew pot heat oil over medium heat add the spices and vegetables along with the salt and sauté for around 10 minutes make sure to stir the mixture well stir in broth tomatoes peanut butter and beans and bring to a simmer cover and cook for around 30 minutes stirring every now and then you may or may not need to add some water when the sweet potatoes are cooked through add the onion and garlic powder cilantro thyme basil and lime juice taste and adjust seasoning adding salt pepper soy sauce and hot sauce to suit your palate serve over millet rice or quinoa i hope you try this if you do let me know how you like it posted by melomeals at 9 32 am email this blogthis share to x share to facebook share to pinterest thursday july 20 2017 savory breakfast is the best i m a fan sweet potato toast topped with guacamole and chipotle hummus and lots of sriracha posted by melomeals at 7 25 pm email this blogthis share to x share to facebook share to pinterest friday july 14 2017 the salad grilled romaine quinoa toasty tempeh charred tomato ranch parmesan vegan of course posted by melomeals at 6 21 pm email this blogthis share to x share to facebook share to pinterest wednesday july 12 2017 vegan meatball sub this is a recipe i m testing and i ve finally nailed it the bread is homemade as are all the sauces and meatballs posted by melomeals at 1 16 pm email this blogthis share to x share to facebook share to pinterest friday june 30 2017 thai red curry chickpea bowl posted by melomeals at 4 11 pm email this blogthis share to x share to facebook share to pinterest tuesday june 27 2017 hydrating watermelon smoothie it s kind of amazing that three simple ingredients can work so well together it feels like you are drinking dessert four if you count the stevia this lovely little smoothie had frozen watermelon frozen banana rations 3 1 lime juice and a very scant scoop of kal stevia posted by melomeals at 2 16 pm email this blogthis share to x share to facebook share to pinterest labels boston bostonplantbasedchef bostonvegan melomeals vegan veganchef wednesday june 21 2017 recipe testing tofu banh mi i think this is my favorite sandw...