Simple Tofu Scramble

Do you ever cook with tofu?

This versatile, plant-based protein has long been a staple in Asian cuisine. You might’ve come across it in miso soup or served atop stir-fried vegetables at your favorite Chinese restaurant.

Today, I’m sharing a super simple tofu scramble recipe. 

Roasted Carrot Appetizer With Cumin Seeds and Tahini Maple Dip

I am truly excited about this roasted carrot appetizer recipe and you should be too! Why? Because it is not only absolutely easy to make, it is absolutely crazy delicious. 

If you are a reader of my blog, you will know that the last week I made a delicious dip (link)with tahini, maple syrup, and lemon juice. 

Yesterday I was shopping in Costco and I noticed an interesting bag of little bag of multi colored carrots. They were from Guatemala and were hand picked and shaped. They looked so cute, I decided to buy them and make them for an appetizer for the dinner party I was having. 

At first, I thought I would serve them as a vegetable side dish drizzled with the tahini sauce which would have been great ! 

But then I realized that they would also make an amazing appetizer as well, and I needed an appetizer for a party I was giving. (I forgot to take a good photo) 

All of my guests raved about the carrot appetizer. These beautiful looking roasted carrots with cumin seeds were the BIG hit!

I served the roasted carrots as an appetizer along with my maple tahini sauce for dipping which totally enhanced the flavors of the carrots! 

Ingredients: 

1 bag of cocktail carrots (as seen above)

1/2 cup of acquafaba (the liquid from cooking chickpeas or from canned chickpeas- I use it in place of olive oil) 

2 tablespoon of cumin seeds 

Directions: 

Preheat oven to 400 degrees

Cover a large cookie sheet with parchment paper 

Wash and dry the carrots 

Brush carrots with acquafaba ( If you use oil, spray with olive oil spray) 

Sprinkle on the cumin seeds and salt

Place in the oven and roast for  20 -25 minutes until carrots are soft.

Remove from oven. 

My Notes: 

• For a side dish, arrange carrots in a serving dish and drizzle with the tahini maple syrup sauce. 
• For an appetizer, arrange the carrots on a flat serving dish and put the tahini maple syrup dip in a small bowl for a dip.

Cardamom and Cumin Seed Spiced Rice

Ordinary rice is transformed into extraordinary when cooked with cardamom and topped with aromatic toasted spices that are frequently used in Indian cuisine such cumin seeds, and mustard seeds.

Why and How I Freeze Packets of Cooked Rice

Do you love rice, but don't always have time to cook it? 
This is a convenient and economical time saver that has been a game-changer for me. With this method, I only cook rice once a month for the two of us. We like our rice made with aromatic cumin seeds. 

Mujadara- A Traditional Egyptian Recipe- Lentils, Rice, and Caramelized Onions

Make traditional Egyptian mujadara with lentils, rice, and caramelized onions. This heart-healthy plant-based Middle Eastern dish is vegan, gluten-free, and made with simple pantry staples.

Mujadara ( pronounced moo-ga-dara in Egypt) or (pronounced Meh-je-dera in Lebanon) is a delicious, yet simple, Middle Eastern classic entree made with  brown lentils, rice, and caramelized onions. 

My Mother-In-Law's Recipe

This mujadara recipe comes from my mother-in-law, who was born and raised in Cairo, Egypt. She lived there until the age of 49, surrounded by generations of family, culture, and food traditions. In the late 1960s, political unrest and rising religious persecution made it unsafe for Jewish families to remain, and she was forced to leave the only home she had ever known.

She escaped Egypt with her husband and five children, ranging in age from six months to seventeen years. Like many refugees, they arrived in the United States with very little — leaving behind their homes, money and possessions — but she brought her family’s traditional recipes that she knew by heart. 

While building a new life in New Jersey, learning English, and working multiple jobs, she continued to cook the foods that connected her to her past, her culture, and her memories of home.

Mujadara is one of those recipes. Naturally gluten-free and vegan, this simple dish made with lentils, rice, and caramelized onions is both nourishing and satisfying. It’s a complete plant-based protein and a good source of fiber, iron, and essential minerals, making it a healthy, affordable, and comforting meal that has been enjoyed for generations.

I served this tasty recipe last week with a large wedge of plain steamed red cabbage (which was fabulous too- I love cabbage) doused with a generous splash of fresh lime.

Use any kind of rice that you like: 

Choose your rice: Brown rice, white rice, or basmati. 

Personally, I used brown rice in this recipe.

It's all made in one pan and is quick and easy. It is a frugal, yet healthy recipe that fed the peasants but is fit for a king. 

Ingredients:

1 cup brown lentils, cleaned and washed

1 and 1/2 cup rice

Vegetable broth or 2 Tablespoons of olive oil for sautéing.

2 onions, sliced and caramelized

2 teaspoons of cumin seeds or ground cumin (or more to taste)

4 and 1/2 cups water (or vegetable broth)

optional: pinch of cinnamon (I prefer not)

salt and pepper to taste.

1/2 cup chopped parsley to decorate

Directions:

In a large dutch oven type of pan, sauté the onions in oil (or water) on slow until they are reddish and caramelized. Add lentils and rice on top of the caramelized onions and allow to toast a little;  stir or toss frequently for about 5 minutes Add cumin and water (or broth) bring to a boil, turn down heat and simmer covered on low until rice and lentils are soft. (about 1/2 hour) Add salt and pepper to taste and cinnamon if desired. 

Instant Pot Version: Here

MY NOTES:

1. Add the salt after the lentils are soft; some say if you add the salt in the beginning, it will keep the lentils from softening up.  Top with chopped parsley.

2, ** I have learned I can sauté the onions without oil over a high heat for a few minutes, stirring continuously, and then add 1/4 cup of water or broth and allow to simmer on a very low flame until onions are soft and reddish color (saves a lot of calories and fat)

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegan, and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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