So Much Time, So Little To Do…
…wait, strike that. Reverse it.
I woke up this morning, went on a glorious two mile run and jammed out to The Submarines station on Pandora. It was the perfect, mellow, morning music.
Came back, showered, threw breakfast together and (literally) ran out the door. Breakfast was as easy as it can get: 3/4 C. of Grapenuts, Soy milk, half and Arnold Thin with AB&B (almond butter and banana). Almond butter + banana = heaven. You must try this combo! Make a whole wheat AB&B wrap, make a grilled AB&B sandwich, or … heck, just dip a banana in the AB jar!! The possibilities are endless!!!
Lunch was a grilled tofu sandwich with vegan cheese on an Arnold Thin, homemade granola bar, carrots and an apple.
Work droned on this afternoon. I was secretly wishing I was in a kindergarden classroom taking a nap. Can I blame google search for staying up to late? Its like Alice and the rabbit hole — it just pulls you in.
At our staff meeting where I was trying not to fall asleep one of my co-workers handed out candy from a recent trip to India. He was really vague when everyone asked what the candy was. He just said that it was “Indian candy with cashews.” Did he think the ingredient list would scare us off?? He obviously doesn’t know who he’s dealing with, bahahaha! Anyone know what it is??
I came home after work and reheated the chana masala I made yesterday before heading to salsa lessons. Last night I was craving Indian food, dust was collecting on my dark spices and I needed a challenge.
My favorite thing to order at an Indian restaurant is chana masala – a Northern Indian chickpea stew with tomatoes. It is an easy weeknight meal because you can just roughly chop the vegetables and let the food processor do all the work. It will take 20 minutes from start to finish. Serve it with whole grain rice and you will have a complete protein source. Don’t be intimidated by the spice list or the initial expense of picking them up at the store. My advice: buy them. You will get a huge return on your investment. The spices will last a long time and all the other ingredients are cheap. Indian recipes, usually lentils, rice, beans, onions and tomatoes are VERY affordable and a good way to stay on budget. Double the recipe and and reheat the leftovers, the flavors will intensify. Great for a college student always on the run…
Chana Masala
1 15oz Can chickpeas, drained and rinsed
2 T. Tomato paste + extra for desired consistency
1 Medium onion, diced
3 Tomatoes, cut top off and squeeze juice out
3 Cloves garlic, sliced
1 t. Chili powder
1 t. Coriander
1 t. Garam masala
1/2 t. Cumin
1/2 t. Cinnamon
1/2 t. Salt
1. Place tomatoes, onion, garlic, and spices in a food processor and blend until smooth. Transfer to a saucepan and bring to bubbling over medium heat. Stir frequently and simmer for 5 minutes.
2. Add the chickpeas and cook for 10 mins, uncovered. Stir frequently. Add in tomato paste and stir. Serve over rice.
In pictures:
Spice mugshot
Squeeze juice out of tomatoes
Mix chopped vegetables with spices
Let the food processor do its thing
Add chickpeas and simmer
ENJOY!! (add a side of pita bread)
What is your favorite Indian dish?
Related Posts
Tags
Share This
Heya, I just saw this recipe thanks to being featured on Indian Food Wednesday. It looks soo good (and not to difficult either, which is always a plus)! I took around you blog and it’s really cool. I look forward to reading more. What kind of vegan cheese did you use? Like you, I don’t eat much processed food, but every once and a while I think it’s a fun change.
Have a lovely day!
xox
Check out me new post for info on the vegan cheese I use…Hope its helpful!!