Vegan curried tempeh-chix salad

We have to thank Rachel Ray for parts of this recipe. Without her version I would never have thought to use dijon mustard in the dressing. Serve over baby arugula for an extra peppery summer dish. (Potato-cado salad on the left.)

First: soak 1/2 cup raw cashews in 1 cup cold water for at least 1 hour.

Prepare the tempeh: Dice 1 onion and saute in 1 tsp oil in a dutch oven or other pan with a cover. Add 1 faux chicken bullion cube and cook 2-3 minutes. Add diced tempeh and saute 2 more minutes on medium heat. Deglaze with cheap rum (Bacardi) or white wine when the pan becomes sticky. Cover and cook 10 minutes. Stir and flip tempeh pieces and cook another 15-20, stirring and flipping when needed. When the tempeh is crisp on the outside to your liking remove from heat and set aside.

For the dressing: Blend together cashews and water, 2 TBL white vinegar, 1.5 TBL curry powder, 1/2 TBL cumin, 1 tsp cayenne, 1/2 tsp black pepper, 1/2 tsp garlic powder, 2 TBL dijon or German mustard.

Chop 1 small apple (about 1 cup) and 1 cup of celery into small pieces.

Mix together tempeh, apples and celery, and dressing, cover and refrigerate at least 4 hours. I made this in the early afternoon and we ate it for dinner, or you could make it the night before.

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Red curry with cauliflower, beans, carrots, and celery

Served with a side of kale.

For the curry: blend until smooth–2 shallots, 3 garlic cloves, 1 kafir lime leaf, 2 TBL lemon juice, 2 TBL dark soy sauce, 1 TBL vegan worchester sauce, 1 TBL ketchup, 1 tsp sugar, 1 tsp cumin seeds, 1 TBL galangal (or ginger), 1 tsp 5 spice powder, and 1/2 cup Thai chilis.

In a dutch oven, saute 2 chopped tomatoes with 2 chilis until tomatoes are very soft. Add curry paste, 2 cups of chopped cauliflower, 3 carrots, 3 celery stalks, and two cans of beans drained (kidney and white). Add can of light coconut milk and stir. Add 1/2 cup chopped cilantro. Bring to a boil, then cover and cook on low for 30 minutes. Stir often.

Vegan cabbage and red lentil stew

So easy, so good.

1 onion, diced

4 garlic cloves, minced

4 Thai chilis

2 carrots, chopped

2 celery stalks, chopped

3 potatoes, chopped

1 cup red lentils

2 TBL curry

1 TBL smoked paprika

1 TBL turmeric

1/2 TBL garam masala

1 cube faux beef bullion

6 cups water

1 cup white vinegar

1 14 oz. can diced tomatoes

2 cups thinly sliced cabbage

1 tsp black pepper

salt to taste

Heat 1 tsp olive oil and saute onions and garlic 3-4 minutes, until onion is transluscent. Add carrots, celery, potatoes, and Thai chilis for 2 minutes. Add potatoes and spices. Cook and stir until the vegetables are well coated with the spices. Add lentils, bullion, and water. Cook covered until potatoes are tender. Add cabbage, tomatoes, vinegar, salt and pepper. Cover and cook 1 hour on low. Stir occasionally and add more water if needed.

Chickpea soup and apple, celery, radish salad

What do you eat when you feel a cold coming on? In the past, we’ve made Sick Girl Soup, variations on miso soup, and potato soup (which sadly, we didn’t blog about). There was also the Great Soup Tragedy of ’09, when someone made a soup that actually made the sick person sicker due to horrible indigestion…Beware, dear readers, if you have a stomach ailment, do not fill your soup with onions and garlic.

Anyway, lesson learned, which brings  us to Chickpea Soup! This meal was so good, we made and ate it two days in a row, and S ate the leftovers today for lunch. YUM.

Now to the recipe.

Chickpea soup

2 16 oz. cans chickpeas

1 carrot, sliced

1 celery, sliced

3 small Yukon potatoes, chopped into 1/2 inch pieces

3 garlic cloves, minced

1 not-chickn bouillon cube

3 TBL fresh parsley

1/2 c. green onions, diced

1/2 tsp red pepper flakes

salt and pepper to taste

2-3 c. cold water

1 TBL lemon juice

In a dutch oven, heat a small amount of olive oil and saute garlic until brown over medium heat. Meanwhile, blend 1 can of chickpeas with liquid and 2 cups of water until smooth. (We used the immersion blender in a 4-cup measuring cup). Set aside. When the garlic is toasted, but not burnt, add in celery, carrots, and potatoes. Saute for 2-3 minutes, until the potatoes start to change color. Add in a little salt, pepper, and the chili flakes and cook for another minute. Drain and rinse the other can of chickpeas. Add in the pulsed chickpeas, whole chickpeas, and bouillon cube. Add extra water if you need it. Bring to a boil, then cover and simmer about 20 minutes. Add parsley and green onions, cook for another 10, or until the vegetables are to your liking. Add salt and pepper to taste.

We love radishes, and we’re obsessed with this very loose vegan interpretation of a Waldorf Salad.

Crunchy salad for 2

1-2  swiss chard leaves

4 radishes, with leaves

1/2 pink lady apple

1 celery stalk

1-1.5 TBL tahini

2 TBL lemon juice

1 TBL water (or more, depending on the consistency you’re going for)

Dash of salt and pepper

Slice the vegetables into thin, bite sized pieces. Combine the radish leaves with the swiss chard and toss the other ingredients together.

Mix together the tahini and lemon juice until it is well blend. Add water until the dressing is  as thin or thick as you like. Add salt and pepper. Mix in with the salad.

Mediterranean Tomato Chickpea and White Bean Soup

1 28 oz can whole peeled tomatoes, chopped
1 can chickpeas
1 can white beans
2 carrots
2 celery stalks
2 small potatoes
4 jalapenos and juice
4 garlic cloves
2 tsp. parsley
1 tbl. cumin
1 tbl. Hungarian paprika
1 tbl. oregano
1 tbl. cayenne
1 tbl. red curry powder
1 bay leaf
1 tbl. tahini
1 tbl. tamari
dash of sherry
olive oil
pepper
water

In a large stock pot, saute onions and garlic in olive oil. Add in spices, along with chopped potatoes, carrots and celery. Add sherry (to taste) and jalapenos. Cook for 5 minutes on medium heat. Add in canned tomatoes and beans. Stir well to prevent stickage. You may want to add between 1/2 cup and 1 cup of water to cover all the ingredients (and depending on how soupy you enjoy your soup.)

Bring to a boil, then cover loosely and reduce heat to simmer for at least 30 minutes.

We served this with a scoop of rice and grated Mustard Seed Cheese.

Southwestern Vegetable and Bean Soup

1/2 red onion
1 1/2 red bell pepper
4 pickled jalapeno peppers
2 celery stalks
8 oz frozen corn
1 head broccoli
2 carrots
2 small yukon potatoes
4 garlic cloves
1 can black beans
1 can pinto beans
28 oz diced tomatoes
4 cups vegatable broth
1/2 tbl. cumin
1 tsp cayenne (or more!)
salt and pepper
1 tsp. olive oil

Chop all vegetables into bite sized pieces.

Saute onion, red bell pepper and garlic until soft and fragrant, in a large stock pot. Add in celery and carrots, stirring frequently. Add corn, jalapenos, spices, salt and pepper, cook for about 5 minutes. Add in canned tomatoes (do not drain). Bring to a boil. Add in vegetable broth, bring to a boil. Add in broccoli and potatoes, and beans, reduce heat to low and cover. Cook covered for about 30 minutes. Check to see if the potatoes are tender. Cook for about 5 minutes uncovered. Serve as soup, or over rice as a stew.