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Heykarabae

@heykarabae

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Queens NY
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Stuffed bell peppers served with a delicious salad and yogurt! I’m not obsessed with stuffed bell peppers, but I do enjoy them so when I saw these cuties at the farmers market, I knew I had to make some :D Ingredients for the peppers (I only stuffed 8 peppers because that was all I could fit in my pot, but I cooked the rest of the rice like normal to have for the rest of the week) 8 bell peppers 1 pack of extra firm tofu 1 yellow onion 1 tsp of cumin 1 tsp of paprika 1.5 cups of rice (washed and soaked for 30 mins) 1 tablespoon of dried mint 5 cloves of garlic A bunch of spinach 1 tomato 1/2 can of chickpeas 1 tablespoon of tomato paste 1 tablespoon red pepper paste Half a bunch of parsley First I fried up my tofu to give it some flavor and texture. The key is to not mix it too much and allow it to crisp up. Then I sautéed my onion until caramelized. Then I added my cumin and paprika, garlic and spinach and sautéed for a few more minutes. I added that to my bowl along with my tofu, chopped tomato, mint, parsley, rice, chickpeas, the pastes and some salt and pepper. Liquid for cooking: 1 tablespoon of tomato paste 1 tablespoon red pepper paste 3 cups of water (or more if needed depending on your pot and your peppers!) Juice of half a lemon Salt and pepper I would’ve added mint but I was all out Mix that up and pour it into your pot covering the pepper about 3/4 of the way. If u need to add more water go for it! Bring the peppers to a boil and then lower the heat to a simmer and cover. I cooked my peppers for about 45 mins until my peppers were tender and rice was cooked! I made a simple salad with red onion, cucumbers, tomatoes, pickles, the rest of the chickpeas, parsley, sumac, lemon, olive oil, salt and pepper and some cheese! Serve with some yogurt and enjoy!!! by @heykarabae
12
20 hours ago
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The perfect beet pasta topped with chickpeas and tangy goat cheese! Ingredients: 3 beets (and their stems and leaves if that’s an option for you!) 1/2 head of cauliflower 5 carrots 5 cloves of garlic I seasoned the veg with salt and pepper and olive oil and roasted at 420F until softened and slightly browned. I took out the caulk and carrots and little earlier than the beets so just keep your eye on them. (I gave them a flip at 15 mins) I also crisped up some chickpeas cause I love them so much! Make sure you dry them really well and season and roast at 400F until crisp! Cashew beet sauce: 1 cup of raw cashews soaked in hot water for an least 30 mins The roasted beets The roasted garlic Juice of half a lemon Salt and pepper and enough water to bring it together Blend, give it a taste, and make your adjustments! I sautéed one onion, the beet stems and some spinach until tender and delicious and then added the cashew sauce along with the carrots and cauli that I roasted and chopped a little. I cooked my pasta and mixed that in along with some pasta water. I topped the dish with my chickpeas, some goat cheese and extra black pepper ! by @heykarabae
17
2 days ago
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Snippets of a slow September! by @heykarabae
33
4 days ago
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Cabbage, dill soup with ricotta dumplings and crispy tofu ! Shoutout to @haileecatalano for making these ricotta dumplings in a recent video. I just had to have these pillowy cuties! Ingredients: One large yellow onion 1/2 head of cabbage 2 carrots 3 stalks of celery 1/2 jalapeen 4 cloves of garlic 6 cups of veggie broth 2 tablespoons of soy sauce One can of great northern beans One block of extra firm tofu Handful of dill (I love dill) Juice of 1/2 lemon Dumplings: 1 cup of ricotta 1 egg 1 tablespoon nutritional yeast Salt and pep And enough flour to bring it together ( I cooked a sample and added more flour so always test it out first! ) I threw all my veggies in a pot and sautéed them until nice and tender. I seasoned with salt and pepper. I added my broth and soy sauce and let that come to a soft boil before turning the heat to low. Adjust your seasonings as well. I fried my tofu until crisp. I added my beans and dumplings at the very end. I mixed my ricotta dumplings gently and dropped them into the broth and cooked them until they floated to the top (about 4 mins). Finished the soup with my dill and a squeeze of lemon! by @heykarabae
19
7 days ago
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I was craving spaghetti the other night and also needed to use up the eggplant in my fridge before coming home to Queens for the weekend so I threw together some lentil balls with eggplant and onion! Simple and delicious ! Ingredients for lentil balls: 1 onion (one for the lentils, one for the pasta sauce) 1 small eggplant 2 cups of green lentils soaked overnight (I froze the left over balls to use during the week) 1 tsp of fennel 1 tbsp of coconut aminos 1 egg Handful of parsley I dried my lentils really well and processed them until finely ground I sautéed my onions and eggplant in oil with salt and pepper until nice and browned and mixed them with the lentils I added my fennel seed, coconut aminos, egg, parsley, and more salt and pepper. I refrigerated until I was ready to form the balls cook them which helps them hold together. I fried in coconut oil until golden brown and added some salt on top as well. My sauce was super simple: 1 onion 3 cloves of garlic 2 tablespoons of tomato paste 1 teaspoon of Calabrian chili peppers (spicy!) 1 juicy tomato Half a can of coconut cream A dash of oregano I sautéed my onion until tender, added my garlic and cooked for another minute I added my tomato paste and Calabrian chili and cooked for two mins before adding my tomato and cooking for another two mins. I added coconut cream and oregano. I adjust my salt and pep and added my pasta (I cooked my pasta for about 5 mins and let it finish cooking in the sauce. And that’s it! by @heykarabae
18
10 days ago
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I wanted a sandwich so I made some chiabatta and some cheese, tomato jam, and a chickpea salad to satisfy my cravings and this number did just that ! How I made it: This pepper “jam” is delicious and I love it on almost everything! 1 onion 3 bell peppers 1 jalapeen (I forgot to add one in here) A knob of ginger 1 tomato 1 tablespoon of soy sauce 2-3 tablespoons of maple 1 teaspoon of cumin A dash or two of cayenne Juice of 1/2 a lemon Sautéed your onions and pepper until tender, add your ginger and cook down a little before adding your spices Add the tomato, soy sauce, maple and lemon Season with salt a pepper and let it cook low and slow for an hour Chickpea salad Super simple I did two cans of chickpeas 1/2 red onion 4-5 baby pickles 1 carrot that was looking sad in my fridge And a handful of parsley I used a combo of mayo and yogurt 1 tsp of turmeric And 1 tsp of paprika Plenty of salt and pepper and a squeeze of lemon juice I fried my cheese and toasted my bread, assembled my sandwich and enjoyed! by @heykarabae
19
14 days ago
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Purple sweet potato gnocchi with creamy spinach and crispy lentils. I think if I made this again, I would add my lentils into the spinach instead of crisping them up in the oven. This is my second attempt at making gnocchi and I enjoyed it! What I used: 2 cups of lentils I cooked my lentils in boiling salted water according to the instructions on the packaging and then strained them and roasted them with salt and pepper and olive oil at 400F, tossing every ten mins until it got to my desired crunchiness. You want to make sure the lentils are nice and dry before roasting and that they are spread out on the baking sheet. 1 container of spinach 1 yellow onion 6 baby bello mushrooms 4 cloves of garlic 1/2 pack of cream cheese Splash of milk I started by sautéing my onion in coconut oil until tender and slightly browned. I added my chopped mushrooms and cooked those down for a few minutes. I added my chopped spinach and allowed that to wilt before adding my chopped garlic. I added some cream cheese. I would loved some heavy cream here but I didn’t have any, so I added a splash of milk to thin it out. I seasoned with salt and pep, cayenne, and nutritional yeast. Sweet potato gnocchi: 3 small purple sweet potatoes 1 egg yolk Almost 1 cup of flour I steamed my peeled potatoes until tender. Gave them a mash and added my egg yolk, salt and pepper and started working in the flour until I got a nice dough. I cut it into four pieces, rolled eat out like a log and cut them into little pillows. I boiled them in salted water until they floated to the surface and gave them a quick fry in some butter. And that was it!!! by @heykarabae
17
18 days ago
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A pasta dish that I’ll probably make forever! Easy, relatively quick, and satisfying. A tomato based tofu sauce and tangy, garlicky yogurt. Delicious. What I used: 1 block of extra firm tofu 1 tsp of cumin 1 tablespoon of paprika One yellow onion 3 small carrots 3 stalks of celery 1 pack of cremini mushrooms 1 jalapeño 6 cloves of garlic 1-2 cups of spinach (up to you!) 3 tablespoons of pepper paste (tomato paste is fine) 4 small tomatoes 1/2 cup of water 2 tablespoons of yogurt per serving A dash of mint per serving 1 tablespoon of butter per serving How I made it: The tofu sauce is so easy and flavorful. I started by crumbling my tofu in my pan coated with coconut oil. I seasoned with salt and pepper, my cumin and paprika and let it crisp up on the bottom layer before giving it a mix. Once the tofu is browned, remove it from the pan and start cooking the onion, carrots, and celery. Once tender, add the jalapeen and mushrooms and cook until soft for a few mins before adding the garlic. Cook for a couple of mins and add your chopped spinach. Sauté until soft. Then add the pepper paste and cook down for 3-4 mins. Add your tomatoes and cook for another 2 mins before adding some water. Adjust the seasoning let it come to a bubble, cover and turn it down and let the flavors marinate. Cook your pasta (I cook until its the texture I want because I didn’t continue to cook it in any sauce, but you can absolutely toss it in the tofu sauce before serving) I added 2 tablespoons of plain yogurt to bowl With a touch of fresh garlic, mint, salt and pepper and a pad of butter I added my hot pasta on top and gave that all a good mix before toping with my tofu sauce. by @heykarabae
38
20 days ago
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Rice and beans was and is always in the fridge in our house and this is a meal I’ll never get tired of! My mom uses a pressure cooker to make the beans but a pot worked just fine for me! I used dry beans here so the first step is to soak them overnight otherwise they’ll take a much longer time to cook. Before you start cooking, wash your long grain rice three times and then allow it to soak in some water. This speeds up the cooking process and allows the rice to cook more evenly. Beans beans: I used about 2 cups of pinto beans that I soaked overnight 1 large yellow onion An inch of ginger and turmeric (you can use powdered too!) 5 cloves of garlic 2 tomatoes 3-4 tablespoons of red pepper or tomato paste I sautéed my onion until nice and tender and slightly golden. I added my turmeric, ginger, and garlic. Cooked for a couple of more minutes. I then added my tomato paste and let that cook down a bit. I added my tomatoes. I rinsed off my soaked beans and added those in. I put in a mixture of water and veggie stock and adjusted my salt and pepper. Enough to cover the beans by a couple of inches. I let it come to a boil, covered it, turned it down to a simmer and let it cook until the beans are tender but hold their shape. While the beans are cooking you can make some delicious rice. I started sautéing an onion in a pan with a generous amount of coconut oil salt and pepper and lots of cumin. I let that get nice and brown while the water for the rice came to a boil. Add salt into your water, and add your soaked rice. Stir gently and cook for a couple of minutes so the rice is tender but not mushy.. it will continue to cook in the next steps. Drain the rice and add it back into the pot. Top with your onion and cumin mixture and add a splash of water to create some steam. Toss gently. Poke some holes allowing the steam to escape, and cover and cook on low for 15 mins, give it a stir allowing the rice that was on the top to cook on the bottom, cover and cook for another 10ish. A quick salaata with red onion, cucumber, bell pepper, tomato, and parsley. Seasoned with olive oil, lemon juice, salt and pep, and sumac. I served with some delicious yogur by @heykarabae
37
23 days ago
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Decadent zucchini and cabbage risotto cooked with a leek and potato broth topped with goat cheese, crispy tofu and beans! So yummy! I had a leek and potato soup topped with goat cheese when I was in Colorado and I loved it so much I wanted to recreate it in a different way :) How I made it: For the toppings, I wanted to crisp up some beans and tofu! I made sure to dry my beans and tofu really well. I seasoned them simply with salt and pep, olive oil, and some paprika. And I roasted them at 400F for about 15 mins, gave them a toss and then kept roasting them until they were crisp, tossing again if needed. Potato and leek soup is delicious on its own but it really added an extra creaminess to the risotto. 1 leek 3 potatoes 4 cloves of garlic About two cups or so of veggie broth I sautéed my leek in coconut oil and salt and pep until it was nice and tender. I added my potatoes. I added my garlic and sautéed for another 2 mins or so. Then I added my broth, enough to cover the potatoes by an inch or so, you can always add more liquid. I adjusted my salt and pepper and cooked until the potatoes were tender which shouldn’t take very long. I blended my soup and added some more broth to thin it out because this was the liquid I was going to use to cook my rice. In the meantime, I started on my risotto! I sautéed one onion in coconut oil and salt and pepper. I added half a head of chopped green cabbage. I cooked that down until they were nice and tender and caramelized (this part takes some time) Then I added 1 large zucchini, and 5 cloves of garlic and cooked until the zucchini was tender. I added 1 cup of risotto (which according to the package, serves four) and a chunk of butter. I sautéed the rice until slightly translucent. I added one cup of broth and mixed until all the liquid was absorbed and continue to add more liquid and stir until the rice was cooked :). I added my toppings, goat cheese, chives, and a squeeze of lemon! by @heykarabae
25
a month ago
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A simply delicious breakfast I made the other day inspired by a Yemeni dish called Lahsa. Really easy to make and you can use whatever veg you like! How I made it: I started by sautéing one yellow onion and yellow bell pepper until nice and tender and golden. I added some king oyster mushrooms and a teaspoon of cumin and 1/2 teaspoon of coriander and let that cook. I then added my zucchini and chopped spinach and cooked for another 3-4 mins. I added three cloves of garlic and again sautéed for 2-3 mins before adding 2 tablespoons of tomato paste. I let that sauté and you can add some more oil at this point too if you’d like. I added two chopped tomatoes and a splash of water. Adjust your salt and pepper. Then I cracked in 6 eggs, added some more salt and pepper and gave it all a mix. I sautéed my eggs for 1 min and then spread the mixture until it was flat in the pan and covered it. After 3 mins of cooking on low heat, I added a few dollops of cream cheese. I covered and let the heat melt the cheese a little before spreading it out. I covered again and then served with some lemon and bread! Delicious! by @heykarabae
16
a month ago
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Lovely August with a splash of extra fun and views in Colorado <3 by @heykarabae
15
a month ago
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