Tag Archives: onion

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

Tofu Veggie Tikka Masala

I’m one of those people who can be convinced to try a new grocery item with a coupon for it.  Recently, I had a coupon for one item from a certain brand.  The shelf-safe Tikka Masala sauce caught my eye.  It sounded exotic and flavory.  A perfect compliment to my veggies and tofu.  So I bought it without checking the label–I was shopping my local health food store, what could be a problem?  Dairy.  Turns out this particular sauce has dairy.  In reading recipes for Tikka Masala sauce, yogurt seems to be key.  Sigh.  Oh well, I had it, why not go ahead and cook with it?  This yummy recipe is therefore vegetarian rather than my preferred vegan.  Have a look–you can make this in no time.

garnish with cilantro

I cruised the Google and found quite a few vegetarian and vegan versions of Tikka Masala, which is traditionally made with chicken chunks (tikka).  I combined ideas from these two: Tofu Masala and Vegetarian Tikka Masala, made all the easier for the premade sauce.  Here are the ingredients:

ingredients

  • 1 large onion, chopped
  • 1 red pepper, diced
  • 2 cloves garlic, minced  (the pic shows little garlic ends leftover from roasting whole garlic heads)
  • 1 (14 oz) extra firm, organic tofu
  • 1 (14oz) can chickpeas, drained
  • premade Tikka Masala sauce
  • cilantro for garnish
  • prepared rice
  • naan or pita bread for serving

Drain and then press the tofu.  Wrap it in a clean kitchen towel and set something a bit weighty on top of it.

press tofu

Saute onion and pepper in a bit of veggie broth until onions are translucent–about 2-3 minutes.

saute onions and peppers

Add garlic and saute until fragrant–30 seconds to a minute.

add garlic

Remove the saute to a bowl.  Set aside.

remove saute

Cube the tofu by cutting through the center of the flat side, then cut into sticks and then cubes.

cube tofu

Spray your pan with a bit of spray oil and saute the tofu cubes until mostly browned.  I do this by stirring occasionally–I’m too lazy to turn each cube for perfect even brownness.

brown tofu

When tofu is sufficiently browned, add saute back to the pan, along with drained chickpeas. Stir to combine.

add saute and chickpeas

Add the sauce and stir to coat.

add sauce

stir to coat

Scoop rice into a bowl, add the tofu tikka masala, garnish with cilantro, and serve with naan or pita.

serve with rice

serve with naan or pita

So yummy!  I’m currently looking around for a truly vegan masala sauce recipe.  I’ve found a few so far, some using coconut yogurt–a flavor that sounds yummy with the rest of the ingredients here.  I’m also thinking about marinating the tofu ahead of time and grilling it to more closely recreate a traditional Tikka Masala.  Do your recipes evolve like this?

 

 

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Filed under comfort food, dinner, lunch, recipe, Vegetarian

Vegan Baked Ziti

Cold weather always makes me want to bake something.  Something warm and aromatic and comforting.    Something your grandmother might have made for the family.  Something that feels like a hug and tastes like a whole lotta love.  I give to you the perfect answer:  Baked Ziti!

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I had never made baked ziti even before becoming vegan, and never had a grandmother make it for me.  But for some reason, the squat little rigatonis in my pantry thought that’s what they should be.  Who am I to argue with cute pasta?!  To the Google!  A few short clicks later, I had two recipes to inspire me; one classic, and one vegan.  Here’s what I came up with:

ingredients

For the ziti:

  • 1 pound short tubular pasta, such as rigatoni or penne or ziti, prepared according to the package
  • 1 pound vegan sausage  (I used Gimme Lean brand–very sausage-y)
  • 1 medium yellow onion, chopped
  • 1 bell pepper, chopped  (I had chopped bells from my garden in the freezer and used them)
  • 1 can (14.5 oz) diced tomatoes
  • 1 jar prepared marinara sauce  (I had most of a jar leftover from making pizza)
  • Vegan Parmesan for topping

For the cashew ricotta:

  • 1 1/2 cups raw cashews, soaked for at least 2 hours in enough water to cover them by at least an inch
  • 3/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1 TBSP of fresh basil or 1 1/2 tsp dried
  • a couple shakes of paprika
  • 1/2 tsp salt

Preheat oven to 400F and spray a 9×13″ pan.  Prepare pasta according to the package.

Drain cashews and place in a food processor with lemon juice, garlic, basil, paprika, and salt.

all in the processor

Blend until smooth, stopping occasionally to scrape down the sides.  This should take 3-5 minutes.

blend until smooth

Brown the sausage.  It can be hard to tell when vegan sausage is brown.  Cook, breaking up with a spoon or spatula until it doesn’t feel sticky anymore.  Use a splash of veggie broth or No Chicken Broth (my personal fav) to help keep it from sticking to the pan.

brown sausage

Add onions and peppers and cook until onions are transluscent, about 5-7 minutes.

add onions and peppers

Add tomatoes and marinara, stir to combine.

add tomatoes and sauce

Add cooked pasta and cashew ricotta.  Doesn’t that ricotta look amazing?!

add pasta and ricotta

Stir to coat the pasta evenly and transfer to the prepared 9×13 pan.  Shake some vegan Parmesan over the top.

spread in pan

Bake 20-25 minutes, until the top pasta is getting a tiny bit crisp.

baked

Scoop out with a serving spoon and get your smile on.  You’re gonna feel like your Grandma stopped by with a warm apron-wrapped hug and some pasta to show how much she loves you.

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Just the thing when winter comes a-callin’.

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It snowed almost 6 inches the night I made the ziti.  We were expecting a dusting to MAYBE an inch.  Brrrrr!  It sure was pretty, though.

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Our crab apple trees looked just lovely, and leftover ziti was a perfect warm-me-up after playing outside in the snow.

 

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Filed under comfort food, dairy-free, Garden produce, lunch, Potluck, recipe, vegan, Vegetarian

Vegan-tastic Zuppa Toscano

I haven’t been to Olive Garden in quite awhile…all that cheese and cream sauce and sausage, oh my.  I still remember the Zuppa Toscano, though.  Creamy and spicy with potatoes, greens and sausage; an ultimate comfort soup.  A soup you can make a meal out of.  But so not vegan.  Waaaaah.  Until now, that is!  Hurray for cashew cream and vegan sausage!  Hurray for a warm bowl of soup on a cold and rainy night!

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The original recipe’s been making the rounds on Facebook. Aside from veganizing, I also changed up some of the cooking to squeeze out even more flavor.  This link matches the image and the general idea of the recipe shared around Facebook.  Here’s what you’ll need for the vegan version I made:

ingredients

  • 1 lb. vegan Italian-style sausages ( I only had 3 sausages from the 4 pack, which worked out OK and reduced the fat in the recipe)
  • 4-6 potatoes, chopped
  • 1 onion, chopped
  • 2 Tbsp minced garlic (about 3-4 cloves
  • 32 oz. No Chicken broth
  • 2 c. kale or Swiss chard, chopped
  • 1 c. raw cashews, soaked for at least 2 hours in enough water to cover them by an inch
  • 4 tsp corn starch
  • 2 cups No Chicken Broth
  • salt, pepper and cayenne to taste

Lightly spray a non-stick pan with oil and brown the sausages.

brown sausage

Remove sausages from pan, cut each in half lengthwise and then slice into half-moons.

chop sausage

Chop the onion and peel the garlic.

chop onions peel garlic

Saute the onion in the same pan used for the sausage, adding a bit of No Chicken broth to deglaze the pan, releasing the yummy browned sausage bits into the onion.  Yum.  Saute until onions are translucent; about 5-7 minutes.

saute onions

Mince or press the garlic and add to the pan and continue to cook until garlic becomes fragrant; an additional 30 seconds or so.

add garlic

Scrub and chop potatoes into 1/2″ dice.

chop potatoes

Transfer potatoes, sausage, onions, garlic and 32 oz No Chicken broth to a slow cooker; veggies and sausage should be covered.  Cook for 3-4 hours on high or 5-6 hours on low.  Potatoes should be tender.

sausage onions garlic potatoes and broth in crockpot

After the cooking time, wash kale and remove the stems.  I only needed 2 leaves.  Chop into 1/2 to 1″ -ish pieces.  Small enough to stay on the spoon, but not so fine so it gets lost in the broth.

chop kale

Drain the cashews and place them along with 4 tsp corn starch and 2 cups No Chicken broth into a blender and blend until smooth.  This may take from one to five minutes–check it by rubbing it between your fingers–you want it as smooth as possible.  You may need to scrape down the sides during the blending time.  (Remember how to do this for future creamy soups and sauces–it’s creamy vegan MAGIC!)

cashews corn starch and broth

blend until smooth (1)

Add the kale and cashew cream to the crock pot, and cook an additional 30 minutes on high to thicken.

add kale and cashew cream

Season with salt, pepper and cayenne pepper to taste.

season

Ladle into bowls, add a nice warm wedge of bread or bread sticks and prepare to be amazed!  So, so yummy!  Michael pronounced it good enough to include in a weekly rotation; high praise.

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This is definitely NOT low-fat, but not too bad.  Fat comes from that light spray of oil, 10 grams per serving (1 link) of sausage and 13 grams per serving (1/4 cup) of cashews.

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While the soup was warming my house with its spicy aroma, it was cold and drippy outside.  I stood at the window, watching birds busy at the feeders and noticed someone else was watching the birds as well–the neighbor’s cat, Keshet!

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Keshet tends to do more watching than stalking and rarely kills a bird, but I have seen her with a mouse in her mouth, so I’m OK with her bird watching if she also keeps a few mice from trying to get into my house as the weather chills.

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Eventually my cat, Pookie wandered over to watch birds, and Keshet as well.

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You can see how dreary the day was in that last picture.  A great day for a vegan-tastic soup!

 

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Filed under comfort food, crock pot, dinner, lunch, Potluck, recipe, vegan, Vegetarian

Muy Bueno Vegan Tamales

Yesterday, I made my favorite chili-stuffed peppers, which always leaves me with extra stuffing.  I’ve turned that stuffing into burritos, I’ve turned it into enchiladas; both delish.  This time I got to thinking: tamales!  My friend, the Google, provided me with lots of inspiration–recipes without lard or butter, but still used a fair amount of fat, and some that used very, very little fat.  I decided on one that used vegan margarine, thinking it might create a dough that would be closer to tamales I’ve enjoyed before.  I reduced the margarine by half and upped the other liquid.  The dough was super workable and the resulting tamales were, well, muy bueno!

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Another reason to love this recipe is that it only makes 12 tamales.  Very do-able.

ingredients

  • 4 ounces dried corn husks
  • 2 cups masa harina (a corn flour–find it in most grocery stores)
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/4 cup vegan margine, room temperature
  • About 1 1/2 cups warm “no-chicken”  broth, plus more as needed
  • 2 cups of the vegan filling of your choice.  I used my pepper stuffing, there are a couple more that sound yummy here.
  • sauce of your choice

First, 15 minutes before starting the dough, soak the dried husks in warm water, using a plate to weight them down.

soak husks

Then, mix the masa harina with the baking powder and salt.  Set it aside.

Whip the margarine until it becomes fluffy.  Add the masa and broth alternately until a light, soft and non-sticky dough is formed.

whip butter, ad masa

soft dough

Pat each corn husk dry and place on a surface, the pointed end toward you.  Roll a two-inch dough ball and place it near the top of the husk.

2 inch dough ball

Smoosh (yes, this IS a culinary term!) the dough ball into a square about four inches per side.

smoosh to 4 inch square

Place 1 1/2-2 TBSP filling down the center and top with the sauce of your choice.  We like enchilada sauce.

add filling and sauce

Roll the husk from the side, encircling the dough and filling.

roll

Fold up the bottom and tie with a little strip of husk if you want.  If you’re making tons of tamales, they’ll hold each other together as they pack in the steamer.  I worried the ones on the edges might flop open, so I tied them.  They’re kinda cute that way; yummy little presents.  🙂

fold up bottom

tie

Place them into a steamer basket open side up, place it over boiling water and put a lid over them.  Steam for 50 minutes to an hour–until the dough firms and pulls easily from the husks.

stand up in steamer

all 12 in steamer

place lid

When they’re steamed, unwrap your yummy little presents and enjoy!

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We had just a couple each, with a bowl of squash blossom soup.  We’re expecting a freeze tonight, so I picked all my squash and squash flowers.  The last time we’ll enjoy the soup until next summer, but I’m planning on LOTS of tamales!  Can’t wait to try all sorts of fillings!  Especially at Christmas–tamales are a Christmas tradition I thought I might need to do without. What will you fill your tamales with?

 

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Filed under comfort food, dairy-free, dinner, Garden produce, Gluten-free, Holiday foods, recipe, side dish, Vegetarian

Chili-Stuffed Peppers

This year has been a very good year for peppers in my garden.  This is the Big Bertha Bell pepper I picked this week that inspired a cruise around my fave vegan blogs for a stuffed pepper recipe.

big bertha

Success!  The Fat Free Vegan to the rescue!  I modified her recipe just a bit and loved the result; definitely a keeper.  I grew up eating peppers stuffed with a burger mixture, which I always loved, and these are just as yummy!

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I had everything I needed in my pantry and garden:

ingredients

  • 1 medium onion, chopped fine
  • 1/2 package fresh mushrooms, diced
  • 1 jalapeño pepper, minced (or more to taste)
  • 2 cloves garlic, pressed or minced
  • 1 16-ounce can black beans, drained and rinsed well (or 1 1/2 cups cooked black beans)
  • 1 1/2 cup corn kernels, fresh or frozen
  • 1 15-ounce can diced fire-roasted tomatoes
  • 1 cup prepared rice (I cooked 2 cups, and saved the remainder for other recipes)
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoon chili powder (or more, to taste)
  • 1 teaspoon salt
  • 5 bell peppers

For toppings:

  • 2 green onions, thinly sliced
  • cilantro, chopped
  • fresh tomato, chopped
  • avocado, sliced

Preheat oven to 400F.

Saute onion in a bit of veggie broth or water until translucent, about 3-5 minutes.

saute onions

Add mushrooms, jalapeno, and garlic.  Cook until mushrooms soften, adding broth as needed to prevent sticking.

add garlic mushrooms jalapeno

While onions and mushrooms cook, cut an opening down the side of each pepper, leaving the stem end on.  Carefully remove ribs and seeds.

cut opening in peppers

Chop the pepper parts you just cut off and add them to the pan.  Saute for a few more minutes to allow them to soften.

add diced pepper

Add beans, corn, fire roasted tomatoes, and spices.  Stir to combine and cook for a minute or two to blend the flavors.

add beans corn tomato spices

Add cooked rice.  1 cup was what looked right to me, but add more or less to your own taste.  Stir to combine.

add rice

Spray a pan with cooking spray and arrange peppers in it.  Stuff each with the filling.  Don’t they look yummy?!

stuff peppers

Bake 30-40 minutes, until peppers are tender.

bake til tender

Arrange toppings next to a pepper to serve, or place them on top.  Enjoy!

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I couldn’t stop making the yum sound.  I was a bit worried these wouldn’t be as hearty as a meat-stuffed pepper, but turns out they are just as satisfying if not even more so.  I had a fair amount of stuffing left over, which we’ve made into some mighty yummy burritos.  I think it would also be fabulous as a squash stuffing, and as a topper for a tofu scramble.  Yum, yum, yummy!

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Filed under comfort food, dairy-free, dinner, Food memories, Garden produce, lunch, recipe, Vegetarian

Spicy Black Bean Burgers

I’ve always loved cookbooks, something I get from my Mom.  Becoming vegan was not only a lifestyle change, it was the perfect reason to collect a few more cookbooks!  One of them, Veganomicon, was recommended by a vegan friend for both “the great recipes and the snarky commentary.”  An unbeatable combo, indeed.

veganomicon

The other day, my neighbor told me how she wanted to make a summery meal and decided on black bean burgers.  She made her beans from dried, cooked in a crock pot with veggies and mashed them all together with some flour and voila, yummy vegan burgers that held together and were, well, burger-y!  Being a last minute sort of person, and a person who occasionally shares recipes and therefore needs specific measurements, I went looking for a similar-sounding recipe that started with canned beans.  Veganomicon to the rescue!  I stayed fairly true to the recipe, just changing out gluten-y parts for gluten-free.

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ingredients

  • 2 cups cooked or 1 (15-oz) can black beans, drained
  • 1 cup chick pea/garbanzo flour
  • 1 tsp chile powder (I used ground chipotle chile powder–smoky, hot, wonderful!)
  • 1/2 tsp cumin
  • 1/4 cup water
  • 1 TBSP tomato paste (or ketchup)
  • 1/4 cup finely chopped cilantro (optional, but if you love cilantro, definitely put it in!)
  • 2 cloves garlic, finely minced or pressed
  • 1/2 small onion, grated using the large holes of a box grater
  • cooking spray
  • buns (I used whole wheat, use gluten-free buns to keep the completed burger gluten-free)
  • toppings of your choice–black beans always remind me of Mexican food, so that’s the direction I went: whole green chiles, avocado, red onion, tomato, lettuce.  Think burrito on a bun.  🙂

Drain and mash the beans in a bowl with a fork or potato masher until mostly smooshed with a few half-beans left.

mash beans

Put all the other ingredients into the bowl, mixing with a fork, and then kneading with your hands until uniformly mixed.  Add a bit more chick pea flour if the mixture is unbearably sticky.  A little sticky is OK.

add everything

Divide into six equal pieces and roll each into a ball.  Place the balls onto parchment or wax paper and flatten with the palm of your hand.

divide into 6

flatten into patties

Spray a large fry pan with cooking spray and pre-heat over medium heat.  The patties will want to stick to the paper–rip the paper around each patty and use the paper to transfer them to the pan.  Cook 3 patties at a time, 5 minutes each side.  Patties should be very firm when cooked.

cook 3 at a time

Slather a warmed or toasted bun with the spread of your choice and dress your burger with however many fun condiments you wish.  OMG sooooo yummy!

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The recipe says these burgers freeze well once cooked:  pack them in a resealable plastic bag with waxed paper between each patty.  Reheat in a 350F oven for 25-30 minutes.  (I’m gonna try microwaving them like pre-packaged frozen veggie burgers.)   Bring on the summer BBQ meals!  Let’s have another look at this uh-maze-ingly yummy burger…

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This recipe is soooo yummy, I marked up the page with 5 stars and the small changes I made.  Do you make notes in the margins of your recipe books?

notes

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Filed under dairy-free, dinner, Gluten-free, lunch, Potluck, recipe, Vegetarian