Tag Archives: ginger

Easy Coconut Curry Lentil Soup

Yesterday we ate a late lunch, so I scrapped my planned dinner menu and searched around for something lighter.  I looked around my pantry for what I already had and decided to make lentil something.  Using vegan lentil soup as my search term, I came across this recipe.  I didn’t have greens of any sort and made the soup without them.  The soup fragranced my house with exotic curry and in short order, we were enjoying little bowls of this soup.  The original recipe says it freezes well, so if you’re making soup for one, this is a winner!

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I had most everything on hand–subbing ground ginger for fresh.

ingredients

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced, or 1 tsp ground ginger
  • 2 TBSP tomato paste
  • 2 TBSP curry powder
  • ½ tsp hot red pepper flakes
  • 4 cups No Chicken broth
  • 1 (140z) can light coconut milk
  • 1 (14 oz) diced tomatoes
  • 1 1/2 cups dry lentils
  • salt and pepper, to taste
  • cilantro for garnish
  • rice for serving

Add a splash of No Chicken broth to a large stock pot and saute the onion and garlic until the onion is translucent–about 2-3 minutes.

saute onion garlic

Add ground ginger, tomato paste, curry powder, and red pepper flakes.  Stir to combine and cook for another minute.

add spices tomato paste

Add broth, coconut milk, lentils and diced tomatoes.  Stir to combine.

add broth coconut milk tomatos

Cover and bring to a boil.  Reduce heat to a simmer and cook for 30-35 minutes, until lentils are tender and soup is thick.

cover and simmer

Taste the soup and adjust seasonings (add salt and pepper) to your taste.

taste and adjust seasoning

Spoon prepared rice into bowls and add the lentil curry.  Garnish with cilantro.

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Quick and easy enough for a weeknight, yummy and comforting.  I think we’ll have the leftovers tonight rather than freezing them.  Mmmm-mmmm-mmm!

 

 

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Filed under comfort food, dairy-free, dinner, lunch, Potluck, recipe, vegan

Sweet and Spicy Pecans

Why hello easy, delicious, make-ahead appetizer!  You’re the perfect crunch that’s not quite sweet, not quite savory and yet completely addictive.  I think I love you.

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Another recipe from the Holiday Appetizer Buffet in Vegan Holiday Kitchen, these pecans were coveted by party guests at this year’s New Year’s Eve party.  Holiday parties are super fun, but happen when you’re most busy and stressed.  This nice little appetizer is the first guest to invite.  🙂

ingredients

  • 1/3 cup agave or maple syrup (I used maple!)
  • 1/2 tsp cinnamon
  • 1/2 tsp chili powder
  • 1/8-1/4 tsp ground ginger
  • 1/2 tsp salt
  • pinch of nutmeg
  • 2 cups pecan halves

Preheat oven to 300F.

Combine the maple syrup with cinnamon, chili powder, ginger, nutmeg and salt.

combine maple with spices

Stir in the pecans to coat them evenly.  (Ack!  What possessed me to think stirring with my whisk was a good idea?!  The pecans got all caught in there….Just use a spoon.  Really.)

add pecans

Spread coated pecans in a 9×9, aluminum foil-lined baking pan, or an aluminum pan if you have one.

spread in aluminum pan

Bake for 30 minutes, stirring after 15 minutes, until pecans are nicely glazed and toasted.  (This is a departure from the original recipe which says to heat oven to 250F and bake for 20 minutes, stirring after 10.  My location is considered high altitude, and the original temp and time didn’t result in a crunchy glaze for me.)

Let cool and break apart any clumps.  Serve in a pretty dish.

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I wasn’t sure I liked the ginger in these at first–I thought it was a bit too floral.  However, something about the spice combo makes these super addictive.  If you have any leftover after the party, store in an air-tight container and then count out how many you plan to eat as a snack.  Reseal the container.  If you don’t follow this advice, you may end up eating all that are left.  Not that I’d know. 😉

These would be super-delish garnishing a spring spinach and strawberry salad.  Yummmmmm!

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Filed under appetizer, Holiday foods, recipe, vegan, Vegetarian

Sweet-Tooth Saturday: Suzi’s Ginger Cake

We live out in the country on a small acreage near friends on adjoining properties; we call it the commune.  🙂  The space gives us privacy, but because we’re all friends, we have a neighborhood where you can stop over for a visit, share a meal and get help with projects.  One neighbor family is vegan–they inspired us to be vegan, too.  Occasionally, we get together for great food, wine and laughs.  The other night, Suzi (she who is the best vegan baker of the whole commune) baked the most amazing ginger cake for dessert.  Suzi made her cake in a 9″ square pan, and I made one the very next day in a bundt pan.   Moist and light.  Perfectly spiced, topped with a mapley glaze and pecans.  Decadent.

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The recipe is from one of our favorite vegan blogs, The FatFree Vegan.  (So, yeah–this cake is nearly fat-free as well!)  Grab some applesauce and spices and get ready for ginger-liscious nirvana.

ingredients

  • 2 cups white whole wheat flour or whole wheat pastry flour
  • 1 cup sugar
  • 2 tablespoons crystallized (candied) ginger, chopped small (about 3/4 ounce)
  • 1 tablespoon cornstarch
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon ginger powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 2 1/4 cups unsweetened applesauce
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Preheat oven to 350F.  Lightly oil a bundt pan or a 9″ square pan.

Mix all the dry ingredients in a large bowl.

mix dry

Add the applesauce, vanilla, and lemon juice and stir just enough to combine.

add wet

Pour into the oiled pan.  My mom bought me this bundt pan in the early 80s.  I love its classic “harvest gold” color and faithful non-stick finish.

pour into greased pan

Bake 45-60 minutes; until a toothpick comes out clean.  My cake was perfectly baked in 45 minutes.

bake til pick comes out clean

While the cake bakes, make the glaze.

glaze ingredients

  •  1/4 cup maple syrup
  • 1 teaspoon cornstarch
  • pinch ginger powder
  • Additional candied ginger or pecans for serving (optional)

Whisk cornstarch and ginger into the maple syrup in a small pan over medium heat.

whisk glaze

Heat to boiling and boil 1 minute.  Remove from heat and allow to cool and thicken.

Cool the cake 10 minutes in the pan and then serve or tip it out onto a plate.  This cake stand is from my mom’s milk glass collection; it makes a cake look extra pretty.  Pour glaze over the cake and allow to drip down the sides.

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Slice and top with pecans or candied ginger.

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Savor each tender spicy bite.  You deserve a treat, especially when that treat is under 250 calories and has only 5 grams of fat. (Based on 9 servings per cake.  Skipping the maple glaze saves 25 calories per serving.)

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Filed under comfort food, dairy-free, dessert, recipe, Vegetarian