Neighborhood

Recipes

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Laura’s Vegan Gluten-Free Banana Muffins

Ingredients:

3 ripe bananas (mashed)

2 1/2 cups almond flour

1/4 cup maple syrup (or agave or date syrup)

1/4 cup plant-based milk (almond, oat, soy, etc.)

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

Optional: 1/4 cup chopped walnuts or vegan chocolate chips

Instructions:

Preheat oven to 350°F (175°C) and line or grease a muffin tin. In a large bowl, mash bananas. Stir in maple syrup, plant milk, and vanilla. Add almond flour, oat flour, baking soda, cinnamon, and salt. Stir until just combined. Fold in optional add-ins if using. Scoop into muffin tin (makes 9–12 muffins). Sprinkle coconut sugar and cinnamon on top. Bake for 20–25 minutes, or until a toothpick comes out clean. Let cool before removing from tin.

Rosie’s Chickpea Salad

Ingredients 

1. 1 cup boiled chickpeas (black or white is fine)

2. 1 cup chopped Gala apples

3. 1/2 cup chopped onions

4. 1 cup boiled potatoes, cubed

5. 1/2 cup cilantro 

6. 1 tbsp chat masala (can get from Indian grocery stores).

7. 2 green chilis, chopped

8. 2-3 tbsp mint chutney  (can get from Indian grocery stores).

9. 2-3 tbsp tamarind chutney (can get from Indian grocery stores).


Steps

1. Mix everything well

2. Marinate in fridge for 1-2 hours

3. Serve with lettuce cups, tortilla chips, etc.

Chris & Raymond’s Pork Stew

Ingredients:

  1. 2 ears fresh corn, husks and silk removed

  2. 3 tablespoons extra-virgin olive oil

  3. 2 medium yellow onions, halved and thinly sliced

  4. 4 medium garlic cloves, finely grated

  5. 1 tablespoon sweet paprika

  6. 1 tablespoon cumin seeds

  7. ½ teaspoon cayenne pepper

  8. 2 pounds boneless pork shoulder, trimmed and cut into 1-inch chunks

  9. 8 ounces peeled and seeded butternut squash, cut into 1-inch pieces (about 2 cups)

  10. ½ cup grape or cherry tomatoes, halved

  11. Kosher salt

  12. ¼ cup lightly packed fresh cilantro, chopped

  13. Lemon wedges, to serve

Directions:
Using a chef’s knife, cut the kernels from the ears of corn; you should have about 2 cups.
Stand the stripped cobs in a wide bowl, then use the back of the knife to scrape from top to bottom all around it, allowing the liquid to fall into the bowl.
Add the kernels to the bowl, then cut each cob in half and reserve separately.
On a six-quart Instant Pot, select More/High Sauté.
Add the oil and heat until shimmering.
Add the onions and cook, stirring occasionally, until beginning to brown, 5 to 7 minutes.
Stir in garlic, paprika, cumin, and cayenne, then cook until fragrant, about 30 seconds.
Stir in pork, squash, corn kernels and liquid, tomatoes, 2 cups water, 1 teaspoon salt, then distribute in an even layer.
Add corn cobs to the pot.

Notes from Raymond: didn't grate the garlic- used a garlic press, and then chopped it up a bit more with a knife, used precut TJ's squash

FAST:
Press Cancel, lock lid, place/move pressure valve to Sealing.
Select Pressure Cook/Manual, make sure pressure level is set to High.
Set cooking time to 25 minutes.
When pressure cooking is complete, allow pressure to release naturally for 15 minutes.
Release remaining steam by moving pressure valve to Venting.
Press Cancel and carefully open pot.

SLOW:
Remove and discard corn cobs.
Taste and season with salt and pepper.
Serve sprinkled with cilantro and lemon wedges on the side.

Ana’s Turmeric-Black Pepper Chicken With Asparagus

Ingredients (Serves 4)

  • 3 tablespoons honey

  • ¾ teaspoon black pepper, plus more to taste

  • Kosher salt (such as Diamond Crystal)

  • 2 tablespoons all-purpose flour

  • 1½ teaspoons ground turmeric

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

  • 1 tablespoon coconut or canola oil

  • 12 ounces asparagus, trimmed and thinly sliced on an angle

  • 1 teaspoon unseasoned rice vinegar or soy sauce

  • 1 lime, cut into wedges (optional)

Instructions

  1. Make the honey mixture:
    In a small bowl, mix ¼ cup water with the honey, black pepper, and ½ teaspoon salt. Set aside.

  2. Coat the chicken:
    In a medium bowl, combine flour, turmeric, and 1 teaspoon salt. Add chicken and toss to coat.

  3. Cook the chicken:
    Heat oil in a medium (10-inch) nonstick skillet over medium-high heat. Add chicken and cook until golden brown and fragrant, about 2–3 minutes per side.

  4. Add asparagus:
    Stir in asparagus, season with salt, and cook until crisp-tender, about 1–2 minutes.

  5. Add sauce:
    Pour in the honey mixture and cook, stirring, until the chicken is cooked through and the sauce thickens, about 2–3 minutes.

  6. Finish and serve:
    Remove from heat, stir in vinegar or soy sauce, and adjust seasoning with salt and pepper. Serve with lime wedges if desired.

Notes from Denise Minter: God bless Peggy McHugh, my Mother-in-Law. I make every Irish soda bread to honor her memory.