Posted by: recipesfromaroomwithaview | February 2, 2013

Pad Thai Sauce

Pad Thai Sauce:

3/4 c brown sugar

1/4 c fish sauce

1/4 c soy sauce

1/2 c veggie broth

2 T tamarind paste

1 T sesame oil

2 T peanut butter

sriracha to taste

1-2 T cornstarch

Simmer to reduce, makes enough sauce for 8-10 oz of pasta, veggies and chicken.

Posted by: recipesfromaroomwithaview | December 16, 2012

Carrot Tahini Slaw

I made this to add some crunch to my curried quinoa, and it turned out to be a great filler for wraps!


You will need:

2 T orange juice

2 T tahini

2 T lemon juice

1 1/2 cups matchstick carrots

1/2 avocado


Combine all ingredients until well mixed and refrigerate at least one hour, or until ready for serving.

Posted by: recipesfromaroomwithaview | December 16, 2012

curried quinoa

finally a quinoa recipe that didn’t leave me disappointed!  maybe it’s just that I love curry…


You will need:

2 cups dry, un-rinsed quinoa

2.5 cups water

2 T olive oil

2 tsp sea salt

1.5 Tbsp curry powder

1/2 cup orange juice

1 1/2 cup peas (thawed)

1/2 cup sweet onion, chopped

1/2 cup salted cashews

2 T rice vinegar

2 T maple syrup

Optional add ins: bamboo shoots, mint, mandarin orange pieces, carrots, corn…

Add the first 6 ingredients to a large stock or soup pot and stir well.  Bring to a boil, then reduce heat to a simmer and cover for 10-15 minutes.  Turn heat off, let sit for 10 more minutes.  Do not stir!  Fluff the quinoa with a fork.  Fold in the remaining ingredients and let sit, covered, for 5-10 minutes.

Serve warm over shredded lettuce or spinach as a salad, or wrap it all up in a tortilla with a spicy chutney dipping sauce.  Also delicious with a carrot-tahini slaw.


adapted from

Posted by: recipesfromaroomwithaview | November 26, 2012

vegetarian burritos

Black beans, sweet potatoes and lime? yes please.  family dinner win.


1 can black beans, rinsed and drained

2 medium sweet potatoes, peeled and cubed

~1/4 cup vegetable broth

1 onion, diced

2 Tbsp fresh lime juice

2 tsp (4 cloves) minced garlic

1 tsp cumin

1/2 tsp ground coriander

salt and pepper to taste

Spray slow cooker with cooking spray.  Turn heat to high, add onion, beans, sweet potatoes, garlic and spices.  Pour lime juice and broth over the mix and stir.  Cook on high for 3 hours (low for ~6) or until potatoes are soft and the liquid has absorbed.  Season with salt and pepper to taste.

For the burritos:

Warm burrito sized tortillas in the oven or microwave.  Add several spoonfuls of the bean/potato mix to a tortilla, top with shredded cheese, lettuce, chopped cilantro.  Serve with sour cream, salsa, guacamole and fresh lime slices.  Spice it up with some tabasco sauce if you like.



This can easily be doubled with room to spare in a large crock pot.

Adapted from Kalyn’s Kitchen.

Posted by: recipesfromaroomwithaview | November 26, 2012

Butternut Squash and Apple Soup

2 T olive oil

1 onion, chopped

2 cloves garlic, minced

1 inch fresh ginger, grated

1/2 tsp turmeric

1/8 tsp cinnamon

1/8 tsp cardamom

2 carrots, peeled and chopped

1 apple, peeled quartered and chopped

4 cups butternut squash, cubed

3 cups veggie broth

salt and pepper to taste


Heat olive oil in a saucepan on medium heat. Cook onion and garlic until tender; add ginger, turmeric, cinnamon, cardamom and cook until fragrant.  Add carrots, apple, squash and broth.  Bring to a boil, cover partway and reduce to a simmer.  Season with salt and pepper.  Allow to simmer until vegetables are tender, roughly 20 minutes.  Puree with an immersion blender until smooth.  Once slightly cooled, push through a mesh strainer.  Serve with apple slices, goat cheese, crusty bread…or add some ravioli for a fuller meal.

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