Coconut Chana Masala with Mushrooms

4 Nov

Chana Masala

Cook Time: 55 minutes


  • 2 tablespoon of coconut oil
  • 1 cans of garbanzo beans, drained
  • 3/4lb of loose mushrooms sliced in half and then thinly cut
  • 1 can or 15oz lite coconut milk (could probably unsweetened almond milk)
  • 8 cloves of garlic, peeled and grated with a fine cheese grater
  • 3 tbs. tomato paste
  • 2 tablespoons of curry powder
  • 1/2 tsp. garam masala or tandoori
  • 1/4 tsp cumin
  • Optional 1/4-1/2 tsp of cayenne pepper for spice
  • salt & pepper to taste
  • Long grain brown rice or basmati rice

Start with your rice since that will take awhile.1cup of rice for 2 cups of water. Boil for 45-50 min covered and then turn off the heat and leave it covered. Fluff with a fork.

Preheat your large skillet on medium and then use all of the coconut oil. Put the garlic on the skillet and let it brown. Next put the mushrooms on the skillet. Once cooked add the chickpeas.

Once everything is simmering, start your sauce in a separate sauce pan on medium. With a whisk, mix all of the spices, coconut milk, and tomato paste. Once everything is warm and thoroughly mixed, transfer the liquid to the skillet and cook further. Once the sauce is bubbling you are ready to serve over rice.


Sugar Free Almond Milk Wheat Pancakes

19 Nov

It has been a long time since I’ve posted, and why not return now rather than never. Things have changed since I last posted. I moved again, and have better instruments and more confidence in my cooking. I still make mistakes and still just go with it when I cook. I also like to experiment in the kitchen. Personally, I have a sweet tooth, but since Diabetes runs in my family, I try to cook without sugar as much as possible.

Sugar Free Wheat Pancakes

Sugar Free Wheat Pancakes with An Egg on Top

I made/perfected my Almond Milk Egg White Pancakes tonight with Breakfast for Dinner. It was inspired by this recipe.

I converted the measurements to American, and this is what I ended up with and added in for ingredients:

  • 1/2 cup Arrowhead Wheat Flour
  • 1/2 tsp Baking Powder
  • 2 Omega3 Free Range Egg Whites (mine slipped so I had one yolk)
  • 2 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • 1 tsp Nutritional Yeast (not necessary, but I wanted so Vitamin Bs)
  • 1/2 cup Unsweetened Original Flavored Almond Milk
  • Earth Balance butter spread (for cooking)

Makes 4 medium pancakes.

I used this Quick Beater to beat my eggs, and it made a world of difference, but you can use a wisk and a bowl too.

Beat the egg whites until they are almost fluffy, add in the dry ingredients and the Vanilla Extract and some of the almond milk. Keep beating and adding in the almond milk until the consistency is creamy but not runny. If you accidentally add too much milk, add some flour back in.

Once you have a good consistency, set up your pan for cooking. I used my stainless steel pan, which cannot use the butter sprays, so I use Earth Balance instead.

Pour the batter on to the pan and once it starts bubbling around the sides and easy to move, they are ready to flip.

I added an over easy egg on top, but you can put anything your heart desires on top. Enjoy!

Egg Success

16 Dec

Simply Egg-cellent SandwichDay 13

I wanted to make dinner easy and cook an egg sandwich. I used one full egg and one egg white and successfully cooked an omelet (not in omelet shape) with veggie cheese on toasted whole grain bread. Simple, but very good. Nothing was burnt and no seasonings were added just to keep it very simple and edible. I will be cooking and baking this weekend, so keep following. Up next: Potato Latkes and Letter Pressed Sugar Cookies. Will they be a success or an Adventisaster?

Rating: Success

Portabella Adventisaster

14 Dec

Portabella Sandwich

Day 8

I decided to start cooking for the first time in years, but I am not ready to start out on my own. With my boyfriend, we made a portabella mushroom sandwich. I undercooked the mushrooms and greased up the bread with olive oil, but overall not horrible for the first time-in-a-long-time-cooking. It was the first time I cooked portabella mushrooms. My boyfriend sliced the garlic for the marinade. We marinated the portabellas with fresh garlic, Basalmic Vinaigrette, basil and oregano. I thought it tasted pretty good.

Rating: Somewhat Success

Day 9

After a day of shopping for new Knives and buying my first avocado for more portabella sandwiches, I return to the kitchen. I love avocado on sushi and sandwiches. It sounds like it would be a great addition to what Steve and I just made. I pull up a youtube video to learn how to cut and avocado, but the cloth doesn’t seem so necessary to me and I skip steps. When will I learn to follow directions. I cut part of my thumb since I got cocky and the avocado was unstable and slippery inside (my thumb is healing nicely now). With my roommate’s help, I used the avocado and ate my portabella sandwich.

Rating: Disaster Turn Somewhat Success

Day 11

I made a salad for lunch with tofu, basil seasoning, spinach and some veggie cheese. For dinner, I wanted to cook portabellas for my salad. I cut up a clove of garlic and all of the portabellas from the new package. I put some olive oil on a pan, then added the garlic and portabellas. After they seared for awhile, I added some basil seasoning. I thought the pepper was like the basil container and opened it up to have most of the pepper fall on the pan destroying my meal. For dinner, I melted two slices of veggie cheese on multi grain bread with spinach leaves in between. For desert, I had goldfish.

Rating: Full On Disaster