Japanese Curry with Chickpeas: VeganMofo 1


Hurray, it’s Vegan Mofo again! This is the time of year when the leaves start to change, the air is suddenly dry, and we return to blogging after a long hiatus. This year’s Vegan Mofo organizers asked if we had a theme, and thus, a theme was born.

For our very first Vegan Mofo theme…we will feature the lovely, spicy GINGER! So stay tuned for a month of mouthwatering recipes and other experiments that incorporate ginger: drinks, sauces, desserts, and entrees of course!

We wanted to start off the month with our first homemade ginger beer, but I’m sad to say that tasted something like sour vomit, so we won’t tell you about that now. We will try again and maybe have more to share next week. C’est la vie.

To the recipe!
Adapted from Fuji Mama’s Japanese Chick* Curry Rice

1 can chickpeas, rinsed and drained (you could also use vegan chicken strips or pan-fried tofu)
1 tablespoons oil
2 large onions, chopped
4 cloves garlic, finely chopped
2 tablespoons grated fresh ginger
2. 5 tablespoons curry powder (we used madras with salt, but use any kind you like)
1 carrot, cut into chunks
1 large daikon radish (or turnip), cut into chunks
1.5 pounds Yukon potatoes
2 tablespoons tomato paste
1 tablespoon apricot jam
2 tablespoons rice vinegar
2 cups faux chicken stock
3 cups water
1 tablespoon cornstarch
Steam rice for serving (though we ate it sans rice)

Heat the oil and saute the onion for about 3 minutes, then add the ginger, garlic, curry powder (and salt if you need it). Add 1/2 cup of the chick stock and deglaze the pan. Add the tomato paste, apricot jam, and rice wine vinegar and stir well.

Add the carrot and daikon, the rest of the stock, water, chickpeas, and then bring to a boil. Lower the heat to medium and add the potatoes. Simmer for 30-40 minutes, or until the potatoes are fork tender. Taste for salt and season accordingly.

Mix together 1 TBL cornstarch with a few tablespoons of the curry liquid until it forms a thick paste. Stir in the paste and continue to cook the curry until it’s thickened to your liking. Serve with rice (or not).

What are some of your favorite ginger recipes?

Fairytale eggplant curry and channa

Before:

After:

For the eggplant, we borrowed this recipe, but cooked the eggplants in the curry instead of stuffing them. What can I say? With moving the past week, I’m too lazy to stuff tiny eggplants at 9 PM. Sue me.

For the channa, it’s a pretty simple tomato, onion, cumin seeds, garlic, ginger, curry, and coriander sauce, with some lemon juice to balance the sweetness of the tomato.

Since we had leftover rice in the freezer, the whole meal took less than 45 minutes to make. Of course, we could never get dinner on the table in less than two hours without Stef’s exceptional knife skills.

Nori rolls with ginger scallion hummus

Twisted sushi rolls!

For the hummus: blend together 1 can of drained/rinsed chickpeas, 4 green onions, 1 inch of fresh/peeled ginger, 1/4 cup lemon juice, 2 TBL miso, 1 TBL tahini, 1 tsp white pepper.

Chop 1 carrot, 1 small cucumber, and 1 green onion into tiny pieces. Spread hummus onto nori sheets, then top with veggies, roll up and cut into sixths.

Roasted curried sweet potatoes, cauliflower, and chickpeas

We copied the CopyCat Cook‘s recipe for Roasted Curried Cauliflower, and added two (local) sweet potatoes, 1 can of chickpeas, and increased the spices.

1 TBL olive oil
1.5 TBL black mustard seeds
1.5 TBL cumin seeds
1.5 TBL sambar powder (or whatever curry mix you have on hand)
¾ tsp salt
1 large head cauliflower cut into large florets
2 large sweet potatoes, peeled and chopped into 1-1.5 inch pieces
1 can chickpeas with liquid

Preheat oven to 375. Heat oil in a large dutch oven and saute the sweet potatoes for a few minutes. Mix the spices together in a small bowl. Add chickpeas with liquid and cauliflower and stir in the spices so that the vegetables are well coated.

Bake uncovered about 45 minutes, stir every 15 or so.

Serve with fresh little salad.

Sweet potato chickpea patties

Though my patties don’t look as good as Gina’s from Choosing Raw, these babies sure are tasty. Her recipe is simple; check it out for yourself.

I had three sweet potatoes, and was able to make a batch of 8 patties. Serve with sesame coleslaw!

Note: each patty is about 1/3 cup in volume.

Orange spiced chickpeas, saffron cauliflower

On a recent trip to visit a friend in the mountains, we made a dish inspired by this Michael Natkin’s recipe for Cauliflower and Chickpea Tapas with Parsley-Fennel Mayonnaise. On the fly, I recreated the basic elements of the dish, subbing bottled oj for the mandarin oranges, changing up the spices a bit, and veganizing the mayo dressing. I served it over a bed of arugula with a little rice.

Special potatoes and chana masala (with mushrooms!)

Artfully arranged in a plastic takeaway container.

Potatoes: 4 yukon or red potatoes chopped, 2-3 garlic cloves, minced, 1 TBL mustard seeds, 1 TBL smoked paprika, 1 TBL curry powder, salt and pepper to taste, 1 cup water.

Heat oil in a pan or pot (with a tight fitting lid) and add mustard seeds. Cover for 1 minute, or until you hear the seeds begin to pop. Add potatoes and garlic and stir to coat the potatoes with the seeds. Add the curry and paprika, then the water and salt and pepper. Bring to a boil, then cover and reduce heat to medium or medium low. Cook about 20 minutes until the water is absorbed, stir occasionally and taste for seasoning.

Chana masala: 1 onion diced, 3 garlic cloves minced,  2 TBL curry, 1/2 TBL cumin seeds, 2 jalapenos diced, 2 cups diced tomatoes,  2 cans chickpeas rinsed and drained, 1/2 TBL tamarind paste, 2 TBL tomato paste or low sugar ketchup, 8 oz mushrooms chopped, salt and pepper to taste.

In a large pot or dutch oven, saute onions and garlic until the onion becomes golden. Add spices and cook until the onions are cooked and well coated with the spices (5 minutes). Add the jalapenos and cook another minute. Add tomatoes and chickpeas, bring to a boil, then cook on medium for 15 minutes. Add tamarind and tomato paste, cook another 5 minutes. Taste for seasoning and add salt and pepper as needed. Add mushrooms and reduce heat, cook until mushrooms are just tender.

 

Vegan no-noodle lasagna

There aren’t enough words for this meal. Just try it.

2 zucchinis, sliced thinly (1/4 inch thick)

2 squash, sliced thinly (1/4 inch thick)

1 14 oz can diced tomatoes, blended with oregano, parsley, basil, sage, garlic, salt and pepper, and a splash of red wine to make a sauce

2/3 block vegan rice mozzarella

1 can chickpeas, drained and mashed with 1/4 cup nutritional yeast, salt and pepper

1/2 cup (additional) nutritional yeast

Preheat oven to 375. To layer in an 8 x 8 inch pan:  1) sauce 2) 1/2 of the squash 3) all chickpeas 4) sauce 5) 1/4 c. nutritional yeast 6) 1/2 of the zucchini 7) 1/4 rice cheese 8) sauce 9) squash 10)  1/4 rice cheese 11) sauce  12) zucchini 13) sauce, remaining rice cheese and remaining nutritional yeast.

Add a little water to the corner of the pan. Top with salt and pepper. Cover with foil and poke a hole. Bake 1 hour.

Vegan moo shu vegetables and chickpea scallion pancakes

Edit 3/8/2012: Did you know this is the most popular post on the entire blog? Leave a comment and tell us why you like it! And check out our moo shu rolls and fried rice. Happy cooking!

We didn’t get enough of the chickpea crepes last night, thus we schemed to make chickpea SCALLION crepes today. What goes with scallion pancakes? No necessarily moo shu, but in our case yes, definitely moo shu. This recipe is much lighter in oil and sugar than what you may have eaten in restaurants before. Also, no eggs, which is great for vegans and people who just don’t like eggs. Voila.

For the moo shu:

We used this tasty recipe from Eating Well, but we added enough other items that I’ll repost it here (with our changes). This also includes a link to a very tasty homemade hoisin sauce. It takes five minutes to make, and it’s worlds better than the store bought sugary stuff.

2 teaspoons toasted sesame oil, divided
2 teaspoons minced fresh ginger
5 cloves garlic, minced
2 cups mushrooms,quartered
2 cups finely chopped cabbage
2 cups broccoli
2 carrots, sliced into matchsticks
2 cups mung bean sprouts
1/2 bunch scallions, sliced, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
5 tablespoons homemade hoisin sauce

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add mushrooms cook 2-3 minutes until mushrooms release their juices and are slightly seared. Set mushrooms aside.

Heat remaining oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the hoisin sauce and mushrooms; cook, uncovered, stirring, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.

For the scallion pancakes:

Mix together 1 cup of chickpea flour with 1.25 cups water until the batter is smooth. This will probably require you to use your hands to get out the lumps. Stef valiantly does this!

Then add 5 finely diced scallions, 1/4 tsp salt, 1.5 tsp cayenne, 1.5 tsp red pepper flakes, mix well.

Heat 1/2 tsp sesame oil in a small frying pan until the oil streams quickly. Whisk the batter, then pour 1/4 cup of the batter into the pan so that it covers the bottom completely. Allow to cook about 1.5 minutes, or until the top has stopped bubbling. Flip over and cook another 1.5-2 minutes, or until done.

Add a little sesame oil before each new pancake, and give the batter a quick stir before measuring out the next batch.