Category Archives: Recipes

Quick and Easy Channa Masala


When you hear quick and easy and Indian food your probably thinking that’s not possible right? Well, after a lot of experimenting and having to cook dinner for my family in under 30 mins, I came up with this recipe. It may not be quick if you don’t already have these ingredients on hand and easily accessible, so make sure you are prepared before starting. I have an optional section because when I have more time for chopping I will add those ingredients but if I’m in a hurry the ingredients listed is all I use. If your not sure where to get the spices look in an Indian or West Indian grocery store. The spice blend that I use in this recipe is also one that I use in many others with small variations. The flavor and smell that the ingredients release is intoxicating. No really…sometimes you can catch me sniffing the spices even before cooking, it’s that good!! (In the picture below, instead of using rice I put the Channa Masala over lettuce and added blue corn chips on the side.)


1 Large can Goya chickpeas, or 2 small cans (rinsed and drained)

2 small tomatoes, chopped or diced

1 1/2 tsp Garam Masala

1 tsp ground cumin

1 tsp turmeric

1 tsp cumin seeds

Dry oregano and basil to season

Salt to taste

Fresh cilantro for topping

1-2 Tbsp oil


1/2 red pepper sliced or chopped

1 small onion finely chopped

4 cloves of crushed garlic

green onions


  • In a separate small bowl mix the garam masala, turmeric and ground cumin with water to make a paste.
  • Heat the oil on medium heat.
  • Add cumin seeds and the optional garlic and onions to the oil. Heat for 1-2 minutes stirring continually.
  • Add the spice paste to the oil and stir.
  •  Add chopped tomatoes cooking for 1-2 mins.
  • Add optional green onions and red peppers
  • Add chickpeas and stir together.
  • Add about 1/2 cup- 1 cup water, enough to cover the chickpeas to boil
  • Add dry basil and oregano
  • Turn heat to Med-High and cover the pot
  • Stir every few minutes and check to make sure there is enough water to boil but don’t add too much water (don’t want to make it too watery)
  • After about 10 mins boiling, turn off heat and open the pot cover to simmer
  • Add cilantro
  • ENJOY!! 🙂

Vegetarian Fun on Cinco de Mayo!


What’s the first thing you think of when you hear it’s Cinco de Mayo? The first thing I think of is…chimichangas! I love mexican food. It’s full of flavor and color, and there are tons of vegetarian choices. But some don’t know the history behind the day, only the great excuse to eat some yummy Mexican food.

Here’s a little history, then we’ll get back to the food:

Cinco de Mayo is a Mexican holiday that celebrates the victory of the Battle of Puebla on May 5, 1862. Not to be confused with Mexico’s Independence Day which is celebrated on September 16, 1810. Cinco de Mayo is celebrated widely in the United States by sharing food and drinks with friends and family. Let’s continue this tradition and celebrate the awesome flavors Mexican food offers!

Remember that Chimichanga I was talking about? If you haven’t had one it is so good. You can make a vegetarian chimichanga by filling a flour tortilla with beans and vegetables and top it with fresh salsa and guacamole. Typically it’s fried, and on holiday’s you should let loose a little! If you are going to fix this at home regularly you can actually bake it and the taste is still great! Here’s a great recipe I want to try from

Baked Vegetarian Chimichangas 

2 tablespoon vegetable oil
1 yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 can black beans, drained and rinsed
1 can pinto beans, undrained
1 can diced tomatoes with chilies, undrained
1 can mild chiles, undrained
cumin-to taste
chili powder-to taste
1 cup cooked instant brown rice
1 can vegetarian refried beans


In a large saucepan, sauté garlic and onion in 1 tablespoon oil over medium heat until onion is translucent.  (Reserve rest of oil for later use.)  Add bell pepper, stirring constantly.  Add beans, tomatoes, chiles, and spices.  Turn heat down to low and let simmer for 15 minutes uncovered.

Pre-heat oven to 450 degrees F.

Spread thin layer of refried beans on to each tortilla.  Top with rice and bean mixture.  Fold each side of tortilla towards each other and roll to form a closed burrito.  Brush each burrito lightly with remaining oil.

Place burritos on nonstick or lightly greased cookie sheet.

Bake for 20-25 minutes or until golden brown.

Let cook slightly, then top with guacamole, salsa or any other toppings you like.  Enjoy!

Serves: 4   Preparation time: 25 minutes

Other great vegetarian Mexican dishes include:

(to make vegan, exclude the cheese and sour cream)

  • Vegetable Burritos, Bean Burritos (make sure the refried beans are not made with lard)
  • Vegetable Enchiladas
  • Vegetable Fajitas
  • Beans and Rice
Don’t forget these side dishes to keep your friends and family happy:
  • Corn chips
  • Guacamole
  • Salsa
  • Bean dip
  • Fried Plantains
  • Churros
Also make some fruity smoothies and put it in a festive cup for all to enjoy!
Please leave me a comment on your favorite vegetarian Mexican dish, I’d love to hear from you. Have a great day, Happy Cinco de Mayo!!