Posts Tagged vegan

Spicy African Peanut Soup

Source: Peas and Thank You

An incredible tasty and easy soup to make. I loved using the coconut milk.

INGREDIENTS

1 can chickpeas, drained and rinsed
1 sweet potato, cubed (about 1 c. total)
1 1/2 t. curry powder
1/2-3/4 t. garam masala (depending on how spicy you like it)
1 t. cumin
1 T. minced ginger
2 t. minced garlic
stevia to taste (I used a pinch of sugar)
dash of cinnamon
1 14 oz. can fire roasted tomatoes, in juice
1 can light coconut milk
2 c. vegetable stock
2 T. natural peanut butter
1/2 c. red lentils, drained and rinsed (can substitute quinoa, if desired)

Optional garnishes: cilantro, chopped peanuts, sour cream or plain yogurt (vegan, if desired)

DIRECTIONS

Combine all ingredients in a crock pot and turn to high for about an hour. This gets your crock pot good and going, then switch it to low for the next several hours.

Serve and enjoy!

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Kale Salad w/ Toasted Coconut & Sesame Oil

Source: Super Natural Every Day by Heidi Swanson

Ever since my friend over at Epicurean Vegan introduced my to Kale Chips, I’ve been looking for more ways to make them.

I love this recipe by Heidi (her cookbook is really great) and plan to make it again, a lot!

Serves: 4

INGREDIENTS
1/3 cup extra-virgin olive oil
1 tsp toasted sesame oil
2 Tbsp shoyu, tamari, or soy sauce (I used soy)
3 1/2 lightly packed cups chopped kale, stems trimmed, large ribs removed
1 1/2 cups unsweetened large-flake coconut
2 cups cooked farro or other whole grain (optional, I served over barley)

DIRECTIONS
Preheat the oven to 350°F / 180°C with two racks in the top third of the oven.

In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and shoyu. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.

Spread the kale evenly across two baking sheets. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.

Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some and toss. Place the farro on a serving platter and top with the tossed kale. Serve warm.

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Black Pepper Tempeh

Source: Super Natural Every Day by Heidi Swanson

I had promised myself, no more cookbooks (for a while) and then I found this one, and then I bought it. 🙂

I’m always looking for some vegetarian meals, and I want ones that aren’t pasta. I’ve just started using tempeh and love it. It can be found in the refrigerated section of the grocery store.

Yield 4 servings

INGREDIENTS
3 tablespoons extra-virgin coconut oil
3 shallots, thinly sliced (I used a red onion)
1 teaspoon red pepper flakes (I used 1/2)
15 small cloves garlic, smashed
1 tablespoon peeled and grated fresh ginger
3 tablespoons shoyu, tamari, or soy sauce (I used soy)
1/4 cup natural cane sugar (I used 2 Tbsp Maple Syrup)
2 tablespoons water, plus more if needed
8 ounces tempeh, sliced pencil-thin
12 ounces cauliflower, very finely chopped
1 teaspoon freshly ground black pepper, plus more if needed

**Next time I think I will add some mushrooms and zuccini, chopped.

DIRECTIONS
In large skillet over low heat, combine the coconut oil, shallots, red pepper flakes, garlic, and ginger. Cook slowly, taking care not to brown the ingredients and stirring occasionally, until the garlic cloves are soft throughout, about 15 minutes.

While the garlic is cooking, whisk together the shoyu, maple syrup, and water in a small bowl.

Increase the temperature under the skillet to medium-high and add the mushrooms and tempeh. Gently stir to get them coated. Add the shoyu mixture and stir again to coat. Cook for a minute or two, then add the cauliflower. Stir and cover. Cook for about 3 minutes.

Uncover, turn the heat up even more, and cook until the cauliflower and tempeh starts to brown. If you need to add more water to prevent sticking, add 1 tablespoon at a time. Remove from heat and stir in the black pepper. Taste, add more pepper if you like, and serve immediately.

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Vegetables Korma

Source: Vegetarian Times, via Epicurean Vegan

Loved finding this recipe on Epicurean Vegan, and loved her substitutions. I made it the way she did and it was delicious.  For step-by-step photos, visit her blog.

Keep in mind – barley takes about 40 to 50 minutes to cook.

Makes 2 servings (I think we got about 3)

INGREDIENTS
1 C barley
1 C vegetable broth
2 C water
4 medium tomatoes, cut into chunks
1 white onion, cut into chunks
3 Tbs fresh ginger, minced
2 Tbs olive oil
1 tsp garam masala or curry powder (I used garam masala)
3/4 tsp ground cardamom (I used nutmeg)
4 Tbs golden raisins
2 C broccoli florets
1 C mushrooms, quartered
1 can waterchestnuts, chopped (I skipped)
1 zucchini, sliced then quartered
1-15oz can garbanzo beans, drained and rinsed
1/3 C coconut milk
Toasted peanuts, chopped (I used slivered almonds)

DIRECTIONS
Add water, broth, and barley to a pot and bring to a boil. Once boiled, cover and turn down heat. Let simmer for 40-50 minutes.

Using a food processor, puree the tomatoes, onion, and ginger. In a large saucepan, heat the oil over medium heat; add the curry powder and cardamom; cook for 30 seconds. Add the puree and raisins to the pan. Simmer for a couple of minutes until it start to thicken.

Stir in the vegetables, garbanzo beans, and coconut milk. If it’s too thick, add a bit more coconut milk. Season with salt and pepper, if you’d like. Cover and reduce heat to medium-low and simmer for 15-20 minutes, or until veggies are tender.

Serve over the barley, sprinkle with the almonds, and enjoy!

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Vegetable Biryani

Source: The Vegetarian Collection by Allison Kent

Another hit from Canadian Living.

This curry-scented vegetable, lentil, dried fruit and nut pilaf is a symphony of textures and flavours. It’s great on its own, but you could also serve each plate with a spoonful of plain yogurt or Raita. Serve with Naan bread if desired.

Prep: 15 minutes
Cook: 40 minutes
Serves: 4 (I feel like we got 6 -8 servings)

INGREDIENTS
3/4 cup dried green lentils
2 tbsp extra-virgin olive oil
1 onion, chopped
3 carrots, chopped
2 cloves garlic, minced
1 tbsp curry paste (I used a mild curry powder)
1/4 tsp each salt and pepper
2 cups small cauliflower florets
1 cup basmati rice
1/4 cup raisins
2-1/4 cups vegetable stock
1 cup green peas
1/4 cup toasted sliced almonds (optional)

DIRECTIONS
In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.

Meanwhile, in Dutch oven, heat oil over medium-high heat; saute nion until deep golden, 6 minutes. Add carrots, garlic, curry paste, salt and pepper; saute until fragrant,
3 minutes. Stir in cauliflower, rice, raisins and lentils to coat.

Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes. Stir in peas and warm through, 4 minutes. Sprinkle with almonds (if using).

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Blueberry Flax Hot Cereal with Quinoa

Source: Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming

This is a great morning cereal and a fabulous way to start to the day. I’ve now had it 3 days in a row!

Serves 1

INGREDIENTS
2/3 cup water
3 Tbsp quinoa
2 Tbsp quick-cooking rolled oats *
1-2 tsp maple syrup, honey or brown sugar
1 1/2 tsp flax seeds (ground or whole)
2 Tbsp blueberries, fresh frozen and thawed (I used blackberries and will use whatever I have on hand.)
Milk, half-and-half cream  or vanilla yogurt (optional)**

*you can use old-fashioned rolled oats, see adjustment to cooking in directions.
**vegan substitution, soymilk or almond milk

DIRECTIONS
Place the water and quinoa in a small saucepan, bring to a boil, and cover.
Reduce to a simmer and cook for 10 minutes. (If using old-fashioned rolled oats, add them to the mixture after 7 minutes of cooking time.)
Stir in the oats, cover and continue to cook for another 5 minutes, until the oats are tender.
Remove from heat. Stir in the maple syrup and flax. Fold in the blueberries and top with milk, cream or yogurt, if using.
Serve immediately.

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Wet Cucumber Salad

Source: Can’t remember.

This is a great salad for a summer evening.

INGREDIENTS
1 cucumber
1/2 red onion
2 Tbsp vinegar
4 Tbsp water
1 Tbsp sugar
1/2 tsp salt

DIRECTIONS
Cut up cucumber into bite-sized pieces. Dice onion.

Mix remaining ingredients.

Toss everything together in a bowl.

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