Hot and spicy updates

We’re testing recipes, and it’s going really well. Sorry, we can’t share any recipes, but we’ve included a tasty photo.

Tonight we also made Thai Red Curry Soup via Show Me Vegan.

Thai Red Curry Soup
Adapted from Bon Appetit and Show Me Vegan

1/2 TBL olive oil

1 red bell pepper, chopped

2 portobella caps, chopped

2 heaping TBLvegan red curry paste

1.5 c. Yukon potatoes, diced

1 c.  green beans

1 can unsweetened light coconut milk

2.5 c. vegetable broth

1 Tablespoon tamari

1 TBL dried basil (fresh would be so good…)

1/2 tsp ginger

1/2 tsp garlic powder

Sriracha sauce

1 lime wedge

Heat oil in large pot over medium heat. Saute bell pepper for about 5 minutes. Add red curry paste. Stir to distribute curry paste, about 2 minutes. Add mushrooms, potatoes, and green beans and saute about 1 minute more. Add coconut milk, broth, tamari, ginger, and garlic. Bring to a boil, then reduce heat. Simmer for 20 minutes, covered. Stir in basil before serving. Garnish with Sriracha and lime juice.

Advertisements

Chili 2010 and baked potatoes with vegan broccoli cheese sauce

We haven’t made chili in over a year. I don’t know how that’s possible, but here we are on the snowiest day of the year. The snow reports vary, but from our walkabout today, I’d say we have about 5-6 inches, which for Chapel Hill is a lot. So far, we walked to Wholefoods to buy some ingredients for Taymer’s (Vegan in the Sun) recipes, then walked around in the cold, drove around town a little, then hit Harris-Teeter for fancy beers, and finally back home again. Unfortunately, Caribbean food didn’t seem as enticing after rosy cheeked snow hikes and icey driving, so we put away our pineapple and coconut milk, and took out ingredients for chili and baked potatoes with vegan broccoli cheese sauce. The chili is similar to one we made a year ago, but without the tofu and a few tweaks to the ingredients.

Chili 2010

2 onions, diced

1 red bell pepper, diced

8 garlic cloves, minced

2 cups mushrooms, sliced

2 jalapenos, diced

1 TBL chili powder

1 TBL cayenne

1 TBL oregano

salt and pepper to taste

1/2 tsp cumin

1 6 oz can tomato paste

12 oz water

1 28 oz can diced tomatoes, with liquid (or preferably whole canned tomatoes, crushed with your hand)

1 14 oz can kidney beans, drained

1 14 oz can pinto beans, drained

1 14 oz black beans, drained

2 TBL apple cider vinegar

In a large pot, sautee the tofu in 1 TBL olive oil over medium high heat for about 3 minutes. Add the onions, green pepper, garlic, mushrooms, chili powder, salt and pepper, cayenne and cumin. Cook until veggies are just barely tender, about 5 minutes. Deglaze the pot with a little water, if needed.

Add the tomato sauce, diced tomatoes, and beans. Bring to a slow simmer. Edit: Stir in 2 TBL of cider vinegar. Cover and cook for 30-45 minutes. (Best if made the night before!)

Baked potatoes with vegan broccoli cheese sauce

Before

After

This sauce is so good that we ate the leftovers with a spoon like a soup.

1.5-2 c broccoli (we used frozen that we thawed in the microwave)

1/3 cup nutritional yeast

2 TBL Earth Balance

2 c. water

1/4 tsp dried mustard

1/2 tsp turmeric

1 tsp salt

1 tsp onion powder

1 tsp garlic powder

1.5-2 TBL cornstarch (mixed with a little water)

In a pot, mix all ingredients except cornstarch and bring to a boil. Turn off heat and blend with an immersion blender. Return heat to medium and add cornstarch. Stir continuously until the sauce has thickened, about 5 minutes.

Kidney bean curry with green beans and potaotes

We made the most delicious curry out of leftover kidney bean dip and vegetables,  served with leftover tomato rice.

1 c. leftover kidney bean dip (kidney beans, lots of fresh parsley, cumin, lemon juice, tahini, garlic powder, salt, water)

1 14 oz. can diced tomatoes

1 onion, diced

4 Yukon potatoes, cut into eights and boiled for 10 minutes, drain and set aside

1.5 c. green beans (frozen)

1/2 red bell pepper, chopped

1/2 tsp ginger

1 tsp turmeric

1 tsp garam masala

1 tsp cayenne

salt to taste

1-2 c. water

Boil potatoes, drain but reserve a little of the cooking water, and set aside. Meanwhile, in a dutch oven, saute onion in olive oil with the ginger, cook about 5 minutes on medium heat. Add bell pepper and cook another 4-5 minutes. Add tomatoes and spices, bring to a boil. Add bean dip and stir well. Add 1 cup of water and return to a boil. Add green beans and potatoes. Add more water if needed. Cover and reduce heat to simmer for 30 minutes. Serve with tomato rice.

Tofu with cashew red pepper sauce and aloo palak

We saw a recipe for simla mirch paneer at Mirch Masala , which sounded creamy and spicy, and fun to veganize. To balance the meal, we paired with the aloo palak, rice, and a crunchy salad.

Tofu with cashew red pepper sauce

1/3 c. raw cashews

1 red bell pepper, cut into small pieces

1 tsp garam masala

1 tsp fresh ginger, sliced thinly

4 Thai green chiles

12 oz. firm tofu, cut into 1 inch pieces and pan fried lightly on all sides

1 c. rice milk

1 c. water

salt

Bring water to boil in a sauce pan. Add the cashews, bell pepper, ginger, and chiles. Bring it to a boil and then lower the heat to medium-low. Cover and cook till the bell peppers are tender. Cool and puree them in a blender/food processor, or transfer to a tall container and puree with an immersion blender. Return mixture to the pot. Add the salt, garam masala, and rice milk. Bring to a low boil, then add the pan fried tofu. Simmer on low heat about 20 minutes. (The original recipe suggests garnishing with cilantro, which would have been great, if we’d had some on hand!)

Aloo palak (potatoes and spinach)

4 Yukon potatoes, cut into 1 inch pieces and boiled until cooked (8-10 minutes)

1 16 oz. bag frozen spinach leaves

1 onion

2 TBL tomato paste

1 tsp fresh ginger sliced

1 TBL garlic minced

1 tsp cumin seeds

1 tsp turmeric

1 tsp curry powder

1 tsp cayenne

1-2 cups water

salt

In a dutch oven, heat 1 tsp Earth Balance and add cumin seeds. When seeds begin to pop, add garlic, ginger, and onions. Cook 4-5 minutes until onions are soft. Add tomato paste and other spices. Add spinach and as much water as needed. Bring to a boil, then add potatoes and reduce to a simmer. Cover and cook 30 minutes.

Vegan potatoes au gratin, smothered collards with radishes, and red beans

Potatoes au gratin

4 red potatoes, sliced thinly

1 c. rice milk

1 c. water

1/2 c. nutritional yeast

1 TBL parsley

1 tsp onion powder

1/2 tsp garlic powder

1 tsp miso

2 TBL tahini

1 tsp paprika

1/2 tsp cayenne

3 TBL cornstarch

salt and pepper

Slice potatoes thinly (about 1/4 of an inch), then soak in a cold water about 1 hour. Preheat oven to 400 degrees. Prepare a casserole dish with a small amount of Earth Balance or olive oil. Whisk together sauce ingredients. Rinse potatoes and add one layer to the the casserole dish. Cover with 1/4 cup sauce, repeat 3 to 4 times until all potatoes and sauce are used up. Make sure to end with sauce on top. Cover with foil and bake 30 minutes. Remove foil and bake another 5 until the top layer is brown. Garnish with extra paprika and cayenne. Cool at least 10 minuets before serving.

This basically collards cooked down for hours with hot sauce, bouillon, liquid smoke, garlic, green onions, and some radishes. The secret is the slow cooking.

I forgot to take a picture of the red beans before I finished the last of them today for lunch. Imagine delicious, red beans in a spicy tomato tomato sauce, with green bell peppers and green onions to add a little color. We also veganized Dorie Greenspan’s (via Smitten Kitchen) corny corn muffins, but forgot to take pics of those too. Another time.

Red beans
2 yellow onions, diced
1 green bell pepper, diced
2 jalapenos, diced
2 celery ribs
6 garlic cloves, minced
4 cups not-chikn bouillon
4 cups crushed tomatoes

1 6-oz can tomato paste
1 tsp pepper
2 TBL Creole seasoning
3 tablespoons hot sauce (Tobasco or other exciting brand)
1/2 teaspoon turbinado sugar
1 tsp molasses
1 tsp cider vinegar
1 tsp salt
1-2 tsp dried thyme
2 bay leaves
1/4 cup lemon juice
1 package red beans, soaked overnight then cooked (or 3 cans ready-to-eat red beans)

In a dutch oven, sauté onions, bell pepper, celery, and salt for 10-15 minutes, until very soft and fragrant. Add remaining ingredients except the beans, bring to a boil and then simmer for 10 minutes. Add beans, continue simmering for 1 hour. Serve with rice or cornbread.

Coconut milk, bean and vegetable stew

This week, we’re blogging out of order. I’ve been craving our local Ethiopian restaurant all week, so had been on the look out for interesting recipes from all parts of Africa. When I saw this recipe for Maharagwe, a Kenyan style stew with coconut milk and turmeric,  I had to try it immediately.

1 can red kidney beans, rinsed and drained

1 can white beans, rinsed and drained

2 medium white or yellow onions, chopped

2 cups kale, chopped

1 TBL olive oil

1 green pepper, chopped

5 habanero peppers, minced

1 14 oz. can diced tomatoes

1 can of light coconut milk

2 tsp turmeric

3-4 cardamom pods, slightly crushed

4 cloves of garlic, minced

salt and black pepper, to taste

In a pot, fry the onions in olive oil until lightly browned. Add garlic, green pepper, and habanero pepper, fry for another few minutes. Add the remaining ingredients (EXCEPT KALE), to the pot and simmer until everything is tender and the flavors have come together. Taste for seasoning and adjust salt accordingly. Stir in kale and cook about 2-3 minutes, until kale is slightly wilted. Serve with rice.

Three bean and tofu chili

I set out to use the last zucchini of the week, unfortunately nothing zucchini related sounded appealing. Briefly, I toyed with the idea of putting the zucchini in the chili, which you could, but decided it wasn’t the right texture for my mood (whatever that is.) I also baked some tiny potatoes, and grated some vegan mozz for a topping. Avocado would make a great topping for this chili too, and add a little color. The zucchini will get what’s coming to it, sometime this weekend.

chili

Adapted from About.com.

1/2 package of firm tofu, frozen, thawed, drained and diced

1 onion, diced

1 red bell pepper, diced

7 garlic cloves, minced

1 cup mushrooms, sliced

2 jalapenos, diced

1 TBL chili powder

1 TBL cayenne

1 TBL oregano

salt and pepper to taste

1/2 tsp cumin

1 15 oz can tomato sauce

1 28 oz can diced tomatoes, with liquid

1 14 oz can kidney beans, drained

1 14 oz can pinto beans, drained

7 oz black beans (that’s all we had left, you could use more)

In a large pot, sautee the tofu in 1 TBL olive oil over medium high heat for about 3 minutes. Add the onions, green pepper, garlic, mushrooms, chili powder, salt and pepper, cayenne and cumin. Cook until veggies are just barely tender, about 5 minutes. Deglaze the pot with a little water, if needed.

Add the tomato sauce, diced tomatoes, and beans. Bring to a slow simmer. Cover and cook for 30-45 minutes. (Best if made the night before!)

potatoes