Sunday, August 21, 2016

Cauliflower Hummus on Cumin Roasted Yam Rounds

Beautiful and Delicious!

1 small head cauliflower chopped into largish pieces
2-3 cloves garlic, chopped
1 1/2 cups cooked chickpeas
2 tbsp. tahini
1 tbsp. olive oil
1/4 cup chopped green onions or chives
1/4 cup loosely packed fresh parsley
1 tsp salt (or to taste)
2 tsp cumin
1/4 tsp paprika
2-3 tbsps. fresh lemon juice
water to thin hummus if needed.

Bring a pot of water to boil. Add cauliflower cook until you can easily pierce with a fork. About 12 minutes. Drain and let cool for a bit. Place in food processor and puree a bit.
Add the remaining ingredients and puree until relatively smooth. Taste and adjust if necessary. Add water to thin if needed.

1 yam about 1lb, peeled and sliced into 1/4 inch thick rounds
1 tbsp. olive oil
1 tsp cumin
Salt & Pepper to taste

Preheat oven to 425 degrees F. In a mixing bowl, toss the yams with olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper. Roast for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.

Sunday, May 15, 2016

Potato Curry (not spicy)

So easy to make and simple ingredients. I used regular curry if you want a spicy dish use hot curry powder.

2 medium potatoes, peeled and chopped
1 large onion
2 cloves garlic
2 tsp fresh ginger
2 tbsp. coconut oil
2 tsp curry powder
1 tsp fresh grated turmeric
1 tsp ground cardamom
1 cup frozen peas
Lots of fresh spinach
2 tbsp. raisins
1 1/2 tsp salt
1 1/2 cups water

Boil the potatoes until done. Drain.
Place the onion, garlic and ginger in a food processor and process until finely chopped.
Heat the oil in a sauce pan over medium low heat, add the onion mixture and cook for a few minutes, stir in the spices and turmeric and cook for a few minutes. Add the potatoes and stir well. Add remaining ingredients except water and lower the heat, stirring often till combined. Add the water and cook on low, covered for 30 minutes, stirring occasionally.

Saturday, April 23, 2016

Incredible Baked Rice

This is one of the best dishes I ever had and it so easy to put together.

1 medium onion, chopped
1 clove garlic, minced
1 tbsp. coconut oil
1/2 cup vegan ground
3 roma tomatoes chopped
fresh turmeric
1/2 tsp curry powder
2 cups fresh spinach
1/2 tsp salt
freshly ground pepper
1 cup uncooked rice
1 cup almond milk
1/4 cup nutritional yeast

Sauté onion in oil until tender. Add garlic and vegan ground. Stir well. Add tomatoes, turmeric, curry and 1/2 cup of water. Lower the heat and simmer gently for 20 minutes, stirring occasionally.
Add the spinach, salt and pepper. Cook under low heat for another 10 minutes.
Meanwhile preheat the oven to 400 degrees.
Grease a casserole dish. Add the uncooked rice, nutritional yeast and then the sauce. Add the almond milk.  Stir with a fork and level with spoon.
Bake in preheated oven for 25 minutes.
Remove from oven and stir again adding 1 1/2 cups of water. Again level with a spoon and bake for another 25 minutes.
Remove from oven and stir again adding more water if it looks too dry.
Bake for another 25 minutes or until done and rice is soft There should be a crisp, golden crust on top.

Best Barley Soup

Love it!!!

1 medium onion, chopped
1 tbsp. coconut oil
1 clove garlic, minced
2 carrots, chopped
4 stalks of celery, chopped
Add these ingredients to large pot and sauté until tender.

1 can (14.5oz) diced tomatoes
8 cups water
1/3 cup uncooked barley (or up to 1 cup) depending on how thick you want the soup
1 tsp sugar
1 tsp vegan hoisin sauce
1 tsp salt
black pepper
dried parsley (or fresh but add fresh after soup is cooked)
2 bay leaves

Bring to a boil. Simmer covered for 1.5 hours.

Sunday, April 17, 2016

Curry Chickpea Burgers

The curry sauce on top is amazing. Tastes great on a bun and with sliced avocado.

Sauté 1/2 cup onions and one garlic clove until caramelized. In a food processor add:
1 cup chickpeas
1 cup kale
Juice of 1/2 lemon
1 tbsp. sunflower seeds
1/4 cup oatmeal
2 tsp curry powder
freshly grated turmeric
1/2 tsp salt
pepper to taste

Pulse mixture with the sauted onion until combined. Cook patties over medium heat until brown on each side. About 3 minutes per side.

Curry Sauce
In a food processor combine:
1 clove garlic
1 cup chickpeas
juice of half a lemon
1 tsp curry powder
fresh parsley
1/4 tsp salt
2 tbsp. almond milk
1 tbsp. olive oil
Process until smooth.

Friday, March 18, 2016

Coconut 'shrimp'

These are amazing! Vegan coconut shrimp. Even the texture is like shrimp. How do they do that?   From Spohie's Kitchen.  Wow


Sunday, March 6, 2016

Thai Noodle Salad

Another favorite! So good.
1/2 cup peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
1 tbsp sesame oil
1 tbsp Sriracha
1/4 cup water
1 tbsp minced ginger
3 minced cloves of garlic
2 tbsp brown sugar
Mix well.
Cook a package of noodles, rinse and drain.
Add julienne carrots, cucumbers and red peppers.  Add chopped green onions and cilantro. Mix in sauce and stir well. Let it rest in refrigerator for at least an hour.  Top with toasted peanuts before setving.