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Saffron Road Crunchy Chickpeas

Organic, NON GMO, Crunchy Chickpeas- Need I say more? Saffron Road’s Non-GMO Project Verified Crunchy Chickpeas deliver an international snacking staple to American coffee tables, dashboards, and backpacks nationwide. Internationally inspired exotic flavors make their organic chickpeas irresistible. Colorful, bold and exotic—these are the spices from the marketplaces of Bombay where you’ll find one of the most fascinating cuisines on earth. Saffron Road Foods have plunged our Crunchy Chickpeas into a whirlwind of flavor to create a guilt-free snack that’s a good source of protein.

IMG_3875.JPGIMG_3873.JPGThe Silk Road refers to the ancient routes used for cultural, commercial, and technological exchange critical for traders, merchants, pilgrims, missionaries, soldiers, nomads and urban dwellers alike from ancient civilizations such as China, India, Tibet, the Persian Empire and Mediterranean countries for nearly 3,000 years.

https://saffronroad.com/crunchy-chickpeas/

https://www.facebook.com/SaffronRoadFood

https://www.instagram.com/saffronroadfood/

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cooking

Lentil and Sweet Potato Curry

Hi everyone! Today I will be sharing a great soup/curry recipe: Lentil and Sweet Potato Curry. This is great on these upcoming winter nights. Very nourishing with all of the lentils and perfect for leftovers. You can add as much flavor as you want to this fiber rich dish. Let’s get started!

Ingredients:

  • 2 tablespoons of butter
  • 1/2 large sweet onion
  • 3 cloves garlic
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1 teaspoon turmeric
  • 3 1/2 cups veg stock
  • 2 cups sweet potatoes, peeled and chopped into 1 1/2 inch pieces
  • 1 cup red lentils, washed thoroughly

Directions:

  1. Add butter to a sauce pot and turn to medium heat. When butter is melted, add chopped onions and sauté for 2-3 minutes or until translucent and fragrant.
  2. Add garlic and curry powder, turmeric, and cumin. Sauté another minute, stirring.FullSizeRender-15.jpg
  3. Add the veg stock, cubed sweet potatoes, and lentils.FullSizeRender-13.jpg
  4. Stir everything together and turn heat to a simmer.
  5. Simmer stew for 20 minutes, stirring occasionally, until most of the liquid is absorbed and the sweet potatoes are fork-tender.FullSizeRender-14.jpg
  6. If thickness desired- add about half a cup of the curry into a food process to make a puree. Then add back to the pot and stir.FullSizeRender.jpg
  7. Heat for an additional 10 minutes.
  8. Plate and serve!FullSizeRender-22.jpgFullSizeRender-16.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This serves about 5 people.
  • Add curry powder and salt to taste.
  • You can use chicken stock or any other stock you prefer.
  • Feel free to add whatever vegetables you like. It’s your soup!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

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Mammoth Bars – No Weird Stuff

It’s hard to find the perfect bars that is organic, healthy, and doesn’t have all that weird stuff in it. Mammoth Bars does exactly that! All Mammoth Bars flavors are certified organic and free of harmful additives. They are cleaner & more nutritious. Of course they are low in sugar and high in protein. Importantly, there is NO WEIRD STUFF. Mammoth Bars are gluten-free, dairy free and soy free.  Zero fillers. FullSizeRender-3.jpg

Sprouting nuts involves a soaking and dehydration process that helps unlock the nutritional benefits of the nut by reducing the phytic acid content which in inherent (to a varying degrees) in all nuts/seeds. Phytic acid clings to other important minerals such as zinc and iron and makes them difficult to fully digest. This can create a strenuous load on the GI tract for many people. Soaking nuts greatly reduces these enzyme inhibitors, and what you’re left with is a more easily digestible nut that is crunchier and packs a more powerful nutritional punch.FullSizeRender-4.jpg

Check out the links below to get your Mammoth Bars!

https://www.mammothbar.com

https://www.facebook.com/mammothbar/

https://www.instagram.com/mammothbars/?hl=en

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Delicious Zing Bars

OMG Zing Bars! I truly cannot taste the difference between a candy bar and a Zing Bar. FullSizeRender-4.jpg

At Zing, they know what we put in our body has a direct impact on our minds, moods and bodies. As professionals, they dedicated theirselves to the life-changing benefits of nutrition and it’s this passion that created Zing Bars.

Intelligent nutrition is the tangible, practical solution to reclaiming our energy. To thrive, we need good protein to build muscle tone, good carbs to regulate blood sugar, good fats to support cell, brain and heart function, and good fiber to promote digestive health.FullSizeRender-3.jpg

Zing Bars have 10 grams of high quality plant-based vegan protein that delivers 10% of the recommended daily value. For digestive health, 6 grams of dietary fiber meet 24% of the recommended daily value. For brain and heart health, 4.5 grams of monounsaturated fats from almonds.FullSizeRender-1.jpgFullSizeRender-2.jpg

Go get your Zing Bars at the links below!

https://zingbars.com

https://www.facebook.com/zingbars/

https://www.instagram.com/zingbars/?hl=en

 

cooking

Honey-Ginger-Garlic Glazed Tofu

Happy Wednesday everyone!

I made Honey-Ginger-Garlic Glazed Salmon about a month ago and said I would provide the Tofu version. It’s just as delicious with all of the same flavors. It’s similar to the general tso sauce but on tofu. This is a super quick and easy recipe to make and healthy. Let’s get started!

Ingredients:

  • Extra Firm Tofu
  • Soy Sauce
  • Ginger
  • Garlic
  • Honey
  • Brown Sugar
  • Crushed red pepper
  • Cayenne powder

Directions:

  1. First, finely chop the garlic and grate the ginger.
  2. In a small pot over medium heat, add a splash of oil and sauté the garlic and ginger until browned.IMG_0106.JPG
  3. Turn the heat on low and add about 4 table spoons of soy sauce, 2 spoons of honey, 2 spoons of brown sugar and stir well.
  4. Add crushed red pepper and cayenne pepper to taste.
  5. Let simmer on low for about 3 minutes and stir well. Set aside.IMG_0107.JPG
  6. Place a skillet on medium heat and let it warm up for about 2 minutes.
  7. Cube the tofu.IMG_0108.JPG
  8. Add about 3 spoons of oil and then add the cubed tofu.
  9. Let the tofu cook for about 8-10 minutes.IMG_0109.JPG
  10. Carefully with tongs, flip the tofu on to it’s other side and let it cook for another 10 minutes.
  11. With the tongs, hold the salmon onto its side and let cook.IMG_0111.JPGIMG_0110.JPG
  12. Repeat with the other side.
  13. Place the skillet flat on the skillet on low heat and pour the ginger-garlic glaze over the tofu.IMG_0112.JPG
  14. Heat on low for 2 minutes.
  15. Plate and serve!IMG_0115.JPGIMG_0116.JPGIMG_0117.JPG

Suggestions, Substitutions, Tips & Tricks:

  • Serve alongside rice and vegetables.
  • Baking the tofu is also a healthier alternative.
  • Add as much of any of the ingredients you want according to your taste.

This is a perfect recipe if you’re craving general tso chicken but want to opt out of that breaded and deep fried chicken. Tofu is a great source of protein, vitamins, minerals, and omega-3-fatty acids! It seriously takes under 30 minutes to make and is great for leftovers as well!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz