Green curry with sprouted bean rice

For the rice: cook 1 cup rice with 1/2 cup fresh sprouted peas and lentils. We buy a mixture at the grocery store and usually eat them on salads, but it turns out they are great cooked, too.

For the curry: Toast in a dry pan 1 tsp cumin seeds and 3 TBL unsweetened coconut. Add the spices to a blender, and combine with 1 onion, 4 garlics, 1/2 cup cilantro, 2 TBL galangal (we bought this in a jar), 1 tsp 5-spice powder, 1 tsp cayenne, 2 TBL lemon juice, 1/4 cup vinegar, 12 Thai chilies, 1 tsp sugar, 1 tsp, and 1 tsp ketchup.  Set aside. Fry tofu with a little oil until browned. Add approximately 2/3 bag of frozen broccoli, 1/2 bag frozen peas, 3 chopped carrots, and 2 chopped celery stalks to to the tofu. Add the curry mixture and stir well. Add 1 can light coconut milk and cook on medium-low, covered, for 20 minutes. Stir occasionally. Do not boil, or over cook the sauce.

Serve with rice and steamed chard!

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Farmer’s market kale salad with marinated tofu and beans

The kale was as amazing as the woman at the farmer’s market promised. Or as Stef said, “it smells like freshly mowed grass!”

Salad: kale, tomatoes, green onions, radishes, carrots, topped with Daiya vegan cheddar.

Tofu mixture: marinate 1/2 block tofu with balsamic vinegar, minced garlic, chili powder, onion powder, cumin, salt, and pepper. Saute tofu with marinade until most of the liquid is absorbed and the tofu starts to darken. Add 1 can each (drained) chickpeas and black beans. Add 1 fresh jalapeno (diced) and chopped cilantro, and simmer covered for 20 minutes.

Red lentil and yellow split pea soup

This soup was inspired by a dip we made, inspired by a recipe in Food and Wine magazine for Green Lentil Hummus. We topped it with some white rice and very lemony tahina, mixed with paprika and cayenne for an extra bite of acidity and heat.

Red lentil and yellow split pea soup

1 cup red lentils
1 cup yellow split peas
2 faux chicken bouillion cubes
1 bay leaf
1 carrot
1 stalk celery
1 onion
6 garlic cloves
6 cups water

1/4 cup tahini
1/4 cup lemon juice
1/2 cup cilantro
2-3 chard leaves
1/4 tsp cumin
1/2 tsp cayenne

Bring the water to boil with the bullion cubes, bay leaf, lentils and split peas. Cook 10-15 minutes, until lentils begin to soften. Add diced onions, celery, carrots, and garlic. Cook 20-30 minutes, covered on medium or medium low. Stir every 10 minutes or so to help break up the lentils and peas. Stir in remaining ingredients and cook another 10-15 minutes uncovered, stirring frequently.

Mattar tofu and spicy, crunchy salad

We were planning to eat palak tofu paneer and finally use up a bag of frozen spinach. Then we opened the freezer and realized we had already eaten the spinach. Luckily, we had a bag of frozen peas, which are much more exciting anyway. Frozen spinach just does nothing for us lately, particularly in contrast to beet greens, kale, chard, or collards.

Mattar tofu

1/2 block firm tofu, sliced, pressed for 10 minutes and dried

1 tsp olive oil

1 tsp Earth Balance

1 onion diced

2 TBL tomato paste

1 tsp garlic powder

1/2 tsp ginger

3 TBL cilantro (we had some in the freezer)

1 tsp cayenne

1 tsp paprika

1 tsp garam masala

1 tsp turmeric

1 tsp cumin

1.5 – 2 cups rice milk

3/4-1 package of frozen peas (we had most of a package)

salt to taste

After you have pressed the tofu, pat it dry, and cut into bite sized pieces. Heat olive oil in a dutch oven, when sizzling, fry tofu with a little salt until golden on all sides, about 5 minutes. Remove from pan and set aside. Add Earth Balance to the pan and saute onions until soft, about 7-8 minutes. Add spices and tomato paste, cook 2-3 minutes. Add rice milk and bring to a boil. Add tofu and peas, return to a boil and then reduce to simmer. Cook 30 minutes, stirring occasionally.

This crunchy salad contains sliced radishes, carrots, green onions, as well as grape tomatoes and avocado. The dressing is our special mixture of Siracha, Tofutti, spices, lemon juice, and vinegar.

Tequila guacamole

Stef says this is the best guacamole ever, but she doesn’t taste the booze. I can definitely taste the silver tequila, which adds a sharp bite to the creamy avocado.

Adapted from Hello Veggie.

1.5 ripe avocados, mashed
1/2 tsp garlic powder
1/4 tsp onion powder
1 roma tomato, diced (I used 6 grape tomatoes)
1 TBL lemon juice
1/4 cup chopped cilantro
1/2 tsp cayenne
1/2 TBL tequila
salt and pepper to taste

In a small bowl, mash avocado, with liquid ingredients and spices. Stir in tomatoes and cilantro. Continue mashing and stirring until the texture is smooth and creamy.

Serve with zucchini corn muffins and  pumpkin and black bean soup.

gauc

 

A belated final VeganMofo post, including lentil surprise

It’s the last day of VeganMofo, and I have a disgusting cold. I don’t often get sick, and I’m not very patient about getting better. Stef got me some orange juice, which ordinarily I would never drink because I really think drinking fruit juice is about the same as drinking a glass of sugar with a some vitamin c and folates (not to be negative or anything), yet when I have a cold I actually crave it.

That has nothing to do with dinner though. Tonight’s menu includes innovations on some of our favorite recipes. I decided to actually write down what I did when I cooked the lentil surprise. It actually has no bearing on the post I wrote up last year…The tomato soup is full of ginger and has an added creamy touch from the raw cashews. And the pumpkin custards are basically pumpkin pie filling with coconut milk and no crust, but they are creamy, special, perfect for tonight.

lentil surpriseLentil Surprise

1 cup red lentils

1 onion, diced

1/2 bell pepper, chopped

1 cup frozen spinach

1/2 cup unsweetened coconut

1 cup cilantro, chopped

4 garlic cloves, minced

1 TBL mustard seeds

2 TBL curry

1 tsp turmeric

1 tsp cayenne

1 tsp cumin

1/2 tsp salt

4 cups veggie stock

Heat oil in pot and add mustard seeds. Cover and wait until the seeds begin to pop, then add onions and garlic. Saute until soft, then add curry, turmeric, cumin, and cayenne. Cook about 5 minutes, add a little water if there is a lot of stickage in the pot. Add coconut, peppers, spinach, and cilantro. Then add stock and lentils. Bring to a boil, then simmer for 45-60 minutes until the lentils are soft and all the flavors are well combined. Serve with rice.

Mexicali soup

As a child I loved the book Mexicali Soup, in which the mother of a large family makes a soup, but leaves out the ingredient that each child dislikes. When she serves dinner, everyone gets a big bowl of water. Fortunately, our mexicali soup is stuffed with ingredients and even gets a tasty garnish. Today it turned cold again, so I’m eager to heat and eat!
mexicali2

1 can tomato sauce

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 cup corn kernels

1 onion, diced

4 garlic cloves, minced

1/2 bell pepper (or 4 mini bell peppers)

1 jalapeno, sliced

1 zucchini

2 red potatoes

1 cup mushrooms

1/2 TBL cumin

1/2 TBL oregano

1/s TBL red pepper flakes

4-5 cups water (to cover and a little extra)

2 large handfuls arugula

2 TBL cilantro (fresh or frozen)

2-3 TBL lime juice

salt and pepper to taste

Optional: garnish with avocado and vegan cheddar

In a large pot, heat a small amount of olive oil and saute onion, pepper, garlic, zucchini, potatoes, and corn for about 5 minutes, until the onion becomes translucent. Stir in spices and cook another minute, stir to prevent sticking. Add tomato sauce, beans, water; bring to a boil. Add cilantro and arugula. Reduce heat and cook partially covered for 30 minutes, until potatoes are done. Add in chopped mushrooms and lime juice, salt and pepper to taste. Continue cooking on low another 10-15 minutes.

mexicali1Top with avocado and grated vegan cheese.

Serves 3-4