Mr. Bijoy Writes

A lot of the cuisine in the middle east and the Mediterranean regions of our wonderful planet is quite healthy. Here's a take on a chickpea salad that a friend and I whipped up over some wine a few months ago. The combination of dates, rice, and chickpeas not only provide for a filling dish, but they also are packed with nutrients, fiber, and plant-based proteins to get you through a workout, a run or a busy day about town. Let me know how it turns out for you! What ya need: 2 tablespoons of olive oil 1/2 of a Vidalia onion 1 -16oz can of chickpeas, rinsed and drained 1/2 teaspoon of ground cumin 1/4 teaspoon of kosher salt ground black pepper, to taste 3 cups of cooked brown rice 1/2 cup of  pitted dates, chopped 1/4 cup of fresh mint , chopped 1/4 cup of fresh parsley , chopped Ok, so: In a large skillet, heat the oil over medium-high heat. Add the onion to the skillet and cook, sti...

I really enjoy onion rings, but I really don't like how unhealthy they are. So I scoured the internet to find a good recipe for a baked onion ring. I found a few, but none were really that great.  So, I decided to combine the best parts of each recipe and give it a whirl. It turned out pretty good! Try it and let me know what you think! What ya need: 2 medium sweet vidalia onions, cut into 1/2 inch slices and separated into rings 1/2 teaspoon of kosher salt 1/4 teaspoon of freshly-ground black pepper 1/4 teaspoon of fine red chili powder (cayenne will suffice) 1/2 cup of non-fat plain yogurt 1 egg 1/2 cup  of all-purpose flour 1 1/2 cups of crushed kettle-cooked potato chips 3 tablespoons of vegetable oil Ok, so: Preheat your oven to 450ºF.  Now, take two medium to large bowls and, in the first one, combine 1/4 cup of flour, salt, pepper and red chili powder. In the second, combine the yogurt, egg and 1/4 cup of flour and whisk until a smooth batter is f...

So last night I had a short conversation with a few twitter folks ( @tobyamidor , @dee22ann , & @MelissaTraubRD ) about mac & cheese. So, from that conversation, here is a recipe for a healthier mac & cheese, for both deliciousness and happiness!  What ya need: 1 1/4 cups of raw cashews 1/2 cup of nutritional yeast 2 teaspoons of onion powder 1 teaspoon of kosher sea salt 1 1/2 teaspoons of garlic powder 1/8 teaspoon of ground Tellicherry black pepper 3 cups of almond milk 3 tablespoons of quality cornstarch 1/4 cup of cold-pressed olive oil (you can use palm oil here as well) 1/4 cup of light white miso (yellow miso works, but I prefer the white varietal) 2 tablespoons of fresh lemon juice 16 ounces of cooked pasta (I like rotini, but you can use whatever you want. Just not bowtie, don't be irresponsible) Ok, so: In a food processor or powerful blender (I use my Vita-mix) grind the cashews with the nutritional yeast, onion powder, salt, garlic ...

Here’s a really cool side-dish that is not only tasty, but fairly healthy. The spinach and mushrooms allow for a nutritional touch to a hearty dish. Have a great time with this and enjoy it! What ya need: 6 ounces of dried farfalle, also known as bow-tie pasta 1 tablespoon of  extra virgin olive oil 1 medium yellow onion, chopped well 1 cup of sliced portobello mushrooms, rinsed 2 cloves of fresh garlic, minced 4 cups of thinly sliced fresh spinach 1 teaspoon of fresh thyme 1/8 of teaspoon fresh ground black pepper 2 tablespoons of shredded Romano cheese Ok, so: Cook farfalle according to the directions on the box. Drain the water, but don’t rinse the pasta. In general, stop rinsing any pasta after cooking it. Well, unless the recipe calls for it. Grab a large skillet and heat the olive oil over medium heat. Add the onion, mushrooms, and garlic and cook for 3 minutes, or until the mushrooms are tender. Stir in the spinach, thyme, and pepper and cook for 1 minute. Add th...

Gluten-free diets tend to keep a lot of tasty treats out of reach. Here's a recipe for all of the gluten-free folks that may need a happy thought this week. And, let's be real, brownies are delicious!   What ya need: 1/4 cup of raw cacao powder 1/4 cup of coconut flour 1/4 cup of teff flour 1/4 cup of almond flour 1 tablespoon of decent instant coffee 1/2 teaspoon of xanthum gum 1/2 teaspoon of kosher sea salt 1/2 teaspoon of baking powder 1/2 teaspoon of baking soda 1/2 cup unsweetened applesauce, fresh is best 1/4 cup of quality almond milk 1/2 cup of palm sugar 1/4 cup of high-quality maple syrup 1/2 cup of "Earth Balance" Brand vegan butter 1 tablespoon of quality vanilla, (Nielsen-Massey is a great brand to use in everything regarding vanilla)   Ok, so - Preheat your over to 375 degrees Fahrenheit. In a big bowl, combine all of the ingredients and mix well. Pour this into a 8x8, or equivalent siz...

Healthy, easy, and good. That's pretty much all you really need, right? Ok, maybe not. Still give this a shot! What ya need: 1- 15oz can of white/cannellini beans, well-rinsed and drained 8 garlic cloves, roasted 2 tablespoons olive oil 2 tablespoons lemon juice Ok, so: Take all of the ingredients and blend in a blender or a food processor, until smooth.  That's it. You're done. Grab some pita chips and enjoy it!

I was at brunch with my friend Katie today and she brought up how she missed eating biscuits and gravy after she went vegan. Mainly for the lack of any really great vegan gravy recipes. Now, I love biscuits and gravy. I really do. So, when I was in the lab working this recipe out, I wanted to make something that actually works and actually tastes great. So, here's something yo may want to try! What ya need: 1/2 cup all purpose flour 4 cups of vegetable broth 1 medium white onion, diced small 2 tablespoons of olive oil 12 ounces of cremini mushrooms, thinly sliced 4 ounces of shiitake mushrooms, thinly sliced 4 cloves of garlic, minced 2 teaspoons of dried thyme 1 teaspoon of dried sage 1/2 teaspoons of kosher salt 1/4 teaspoon of fresh-ground black pepper 1/2 cup of chardonnay 2 tablespoons of quality nutritional yeast Ok, so: Grab a dry skillet. Emphasis here is on it being bone dry. Throw the flour into this skillet, lightly toss it, and let it lightly toast o...

I love me some mashes potatoes. However, I've found it a bit difficult to make them creamy and happy for my vegan friends. Try this recipe for a vegan-friendly mashed potato recipe that is great for the holidays! What ya need: 5 large potatoes, cut into small cubes 1 cup liquid nondairy creamer (I'm a fan of 'Silk') 2 tablespoons margarine 1/4 cup fresh chives, chopped 1 teaspoon salt 1 teaspoon pepper Ok, so: Get a big pot. Put the potatoes in the pot and cover with water. Bring the water to a boil. Cook the potatoes at a rolling boil for about twenty minutes. Now strain the potatoes out of the water and put them in a big bowl. Throw the "creamer", margarine, chives, salt and pepper in to the bowl and mix this all together until smooth.