Meatless Monday

The concept of meatless Mondays isn't new but maybe you need some inspiration beyond whatever is in your fridge. A cheese quesadilla or cereal for dinner doesn't always cut it in my book. Not to say I don't enjoy the occasional break from real home-cooked meals.  I sure know that my husband enjoys them! With a big turkey dinner just around the corner for some of you, perhaps you should dedicate next Monday to going meatless. Here's what a few of my vegan clients enjoyed this week from their personal chef (me)!

Indian Sweet Potato , Chickpea & Swiss Chard Masala



1 1/2 pounds sweet potatoes (about 3)
3 teaspoons cumin seeds
1 fresh jalapeño, coarsely chopped, include seeds if you want extra kick
1 T. fresh, peeled ginger, coarsely chopped
3 garlic cloves, smashed
1 tablespoon curry powder, preferably
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
3 tablespoon canola oil
1 3/4 cups water, divided
1 large onion, chopped (about 3 cups)
½ bunch Swiss chard, cleaned, ribs removed and leaves coursely chopped
1 (15-to 19-ounces) can chickpeas, drained and rinsed
1/2 cup frozen peas (do not thaw)
1/2 cup chopped cilantro


Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a stockpot/deep saucepan/Dutch oven and cover with cold water by 1”. Place pot on stovetop, bring water to a boil and cook potatoes until barely tender when pierced with a knife, about 8 minutes. Reserve pot.


Toast cumin seeds in small skillet over medium heat, shaking skillet frequently, until very fragrant and a shade darker, about 3-4 minutes. Transfer to another small bowl.


Purée jalapeño, ginger, and garlic in a blender with curry powder, cinnamon, turmeric, oil, 1/4 cup water, and 1 teaspoon salt until smooth. Transfer purée to the pan used for boiling sweet potatoes. Cook over medium-high heat, stirring, until thickened slightly, about 1 minute. Add onion and cook, stirring occasionally, until it begins to soften, about 8 minutes. Add chard, stir and continue to cook until it slightly wilts, about 3 minutes.


Add par-cooked potatoes to onion mixture and cook over medium heat, stirring occasionally, until flavors meld, about 5 minutes.


Add chickpeas and remaining 1 1/2 cups water, scraping up any brown bits on the bottom of the pan, then briskly simmer, covered, until potatoes are tender, 3 minutes more. Add peas and cook, covered, until just tender, about 3 minutes. Remove from heat and stir in cilantro.


Recipe adapted from Gourmet Magazine