Reintroduction: Legumes

IMG_5632.JPG

So, SO happy to eat some legumes. Firstly, I am madly in love with soy sauce, and happened to luck into some albacore tuna for this week’s fish share. That was a no brainer! I was also thrilled to discover that the soy sauce I had at home was tamari, and therefore gluten free, and THEREFORE good to go on legume day. Woot!!

Even looking at that picture now is making me drool.

Was also jonesing for some lentils, and we had a few leftover in the part of the cupboard that I shoved everything non-whole30 compliant before we started. So I whipped up some red lentil soup, yum yum yum!

IMG_5634.JPG

Oh, legumes! How I’ve missed you.

Lastly, I’ve been cooking for a service called Umi.Kitchen. I knew this was legume night, so I scheduled one of my favorite meals that I haven’t been able to eat: Sweet and Sour Eggplant with Tomatoes and Chickpeas. You can get the recipe from an old post of mine.

DSCF8790.JPG

It’s way, way good. I was so psyched to eat it.

All in all, I viewed legume day as a success. I maybe was a little gassy at the end of the night, but otherwise felt just fine, and today am fine as well. Also, I generally don’t eat so many legumes all at the same time…and also I’ve definitely been gassy while on the Whole30, so who knows really if it was the legumes. Further testing, necessary. Got up this morning and felt strong and good, did my run, back on the plan. What a delicious day!! Next up: non-gluten grains. (!!!) Coming Thursday.

Sweet & Sour Eggplant, Tomatoes and Chickpeas with a Side of Tomato, Watermelon Feta Salad

 

eggplant-with-salad

This may well be my new favorite dish. It hails from NY Times Cooking, and you can find the original recipe here. I always change some things based on how I like it, but I like to source the original recipe when there was one. Eggplant is one of those vegetables, for me, that I’m still trying to figure out, and learn how I like it…because often, I don’t like it. Well, I’ve definitely learned at least one way. I actually licked the bowl when I was done with this. It tastes better the next day, and even better the day after that. It also takes a while to prepare, so don’t be afraid to make it while eating something else, and saving this overnight to soak in all the flavors. But most importantly, eat this.

Ingredients:

  • 1 large eggplant 1 1/4 to 1 1/2 pounds, halved lengthwise then cut in 1/2-inch slices
  • Salt to taste
  • 3 to 4 tablespoons extra virgin olive oil, as needed
  • 2 large garlic cloves, minced
  • 1 ½ pounds tomatoes, grated or peeled, seeded and chopped
  • 1 teaspoon sugar
  • Freshly ground pepper
  • 2 tablespoons pomegranate molasses
  • 1 1/2 cups cooked chickpeas
  • 2 to 3 tablespoons of fresh mint

Preparation:

  1. Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil it with olive oil. Lay the eggplant slices on top. Salt lightly and brush with olive oil. Place in the oven for 20 minutes until the eggplant is lightly browned and soft to the touch (the surface will be dry). Remove from the heat, and fold over the foil to make a packet around the eggplant slices. Allow them to soften and steam inside the foil for 15 minutes while you proceed with Step 2.
  2. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy lidded casserole or skillet. Add the garlic. Cook just until fragrant, about 30 seconds. Stir in the tomatoes, salt to taste, sugar and pepper. Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant.
  3. Add the eggplant, molasses and chickpeas. Cover and simmer for another 20 to 30 minutes, stirring from time to time. The mixture should be thick and the eggplant should be very tender, melting into the mixture. Taste and adjust seasoning. Sprinkle on the parsley and/or mint, and serve. Alternately, allow to cool and serve warm or at room temperature.

Also featured is a tomato, watermelon, feta salad with fresh mint. Chop all ingredients, place in bowl, and drip on balsamic vinegar and a little olive oil. Yum!

 

Moroccan Chickpea Stew

IMG_0398

I admit fully to having my doubts about this dish. But it was actually amazing. Different, for sure, with unexpected flavors and textures. I was incredibly impressed, and, when I had unexpected visitors and this was all I had on hand to put out, they all asked for seconds!! Definitely a good meal to include in a raw diet, where it’s nice to have something different that feels a little more hearty. Oh! Did I mention that this is from Eat Raw, Eat Well again? I have NOT moved past the recipe stage of raw eating, since I still feel like I don’t know what I’m doing at all, even with a recipe.

That said: make this for sure.

Ingredients:

  • 1/2 cup dried chickpeas, soaked in 2 cups of water, covered, 8 hours in the fridge.
  • 1/2 cup dry-packed sun-dried tomatoes, soaked in 1 cup of water, covered, for 30 minutes.
  • 3 cups chopped tomatoes
  • 2 tbsp. chopped red onion
  • 2 cloves garlic
  • 2 tbsp. raw agave nectar
  • 1 tbsp. fresh squeezed lemon juice
  • 1 tbsp. ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp. turmeric
  • pinch of sea salt
  • pinch ground pepper
  • pinch cayenne pepper
  • 1 cup cilantro leaves, roughly chopped
  • 1 cup of sweet potato strips (spiralized sweet potato)
  • 1/2 cup finely diced carrot
  • 1/2 cup diced red bell pepper

Preparation:

  1. In a food processor, process chopped tomatoes, onion, garlic, sun-dried tomatoes, and 1/4 cup of their soaking liquid, until smooth.
  2. Add agave, lemon juice, cumin, cinnamon, turmeric, salt, pepper and cayenne and process until incorporated.
  3. Transfer to a bowl. Add sweet potato,  cilantro, carrot, bell pepper, and chickpeas and stir well.
  4. Transfer to a shallow casserole -type dish and dehydrate at 105 F for 30 minutes, until mixture is warmed through.