Tag: vegan

One Pot Indian Curry

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If you are new to Indian food, use about half of the spices, then add more to taste. This cooks up nice and thick, but if you want a thinner, soupier version, use additional water. This isn’t authentic (obviously?), but it just tastes really good.

ST - indian curry

One Pot Indian Curry

1 tablespoon extra-virgin olive oil
2 small yellow onions, chopped
2 to 4 cloves garlic, minced
1 (2-inch) piece ginger, peeled and finely chopped
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
1 1/2 tablespoons garam masala
2 teaspoons turmeric
1 teaspoon chili powder
1/4 teaspoon ground cinnamon
Sea or himalayan salt to taste
Freshly ground black pepper to taste
3 large carrots, peeled and chopped
3 turnips (not rutabaga), peeled and chopped
1 large red bell pepper, seeded and chopped
3 plum tomatoes, chopped
1 1/2 tablespoons tomato paste
2 1/2 cups water
1 cup brown basmati rice
1 can lite organic coconut milk
2 cups cooked chickpeas
8 cups loosely packed baby spinach
1/2 cup loosely packed cilantro, chopped (optional)

Heat the oil in a large saucepan. Add the onions and cook for about 5 minutes, until softened. Add the garlic and ginger, and continue to cook until fragrant and cooked through, about 2 minutes. Add the remaining spices and stir to mix. Let cook about 1 minute until fragrant.

Add the remaining vegetables. Mix well, and cook, stirring often for about 5 minutes, just until they begin to soften. If the mixture becomes to dry, add a splash of water. Mix in the tomato paste, water and rice. Bring to a boil. Reduce to a simmer, cover, and let cook about 45 minutes, until rice is tender. Remove the lid and add the remaining ingredients. Cook for an additional 10 minutes, adding water if necessary, until warmed through.

Maple-Glazed Mushroom Hazelnut Balls

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These combine fragrant hazelnuts and earthy mushrooms with a spicy-sweet glazed topping. Reminiscent to the texture of falafel, it has a crispy exterior with a creamy interior. Use it in sandwiches, serve as an appetizer, or toss with a gluten-free rice penne and herbs.

nut-balls

Maple-Glazed Mushroom Hazelnut Balls

For the mushroom hazelnut balls:
1 tablespoon extra-virgin olive oil
1 onion, chopped
About 1/2 lb/227g chopped mushrooms
2 cloves garlic
1 cup whole hazelnuts
2 tablespoons ground flaxseed
1 tablespoon wheat-free tamari, gluten-free soy sauce, or coconut aminos
1 tablespoon large flaked nutritional yeast
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
Fine sea or Himalayan salt
Freshly ground pepper
3 tablespoons sorghum flour

Heat the oil in a large skillet over medium heat. Add the onion and mushrooms, cooking until onions are translucent and mushrooms are soft. Stir in the garlic, letting cook about 1 minute until fragrant. Remove the pan from the heat and let cool.

Pulse the hazelnuts in a food processor until finely chopped. Add the mushroom mixture, flaxseed, tamari, nutritional yeast, oregano, thyme, and a dash of salt and pepper. Process until  nearly smooth (it should have just a bit of texture). Using a spatula, stir in the sorghum flour until well mixed.

Line a dish or baking sheet with waxed paper and shape the mixture into balls. Put each one on the waxed paper and refrigerate for about 30 minutes.

After the 30 minutes, lightly oil a baking sheet and preheat the oven to 350°F (180°C). Transfer each of the balls to the prepared sheet. Bake for 30 minutes, turning after 20 minutes. While they are in the oven, make the glaze.

For the glaze:
1/2 cup water
6 tablespoons dark maple syrup
1 (1-inch) knob ginger, finely grated
2 cloves garlic, minced
Fine sea or Himalayan salt to taste
Cayenne pepper to taste

Put all ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and let simmer 5 minutes.

Once the balls are baked, drizzle them with the maple glaze or use for dipping. Enjoy warm.

Cream of Mushroom and Kohlrabi Soup

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A handful of ingredients and a short cooking time is all it takes to whip up this creamy soup that’ll highlights the same creaminess found in our favourite condensed can.

kohlrabi and mushroom soup1

Cream of Mushroom and Kohlrabi Soup

6 large bulbs chopped kohlrabi (about 6 cups)
6 green onions, chopped and whites and greens divided
0.5oz (14g) dried mixed mushrooms
3/4 teaspoon (4mL) ground sage
1/2 teaspoon (3mL) fine sea salt, plus more to taste
2 3/4 cup (660mL) unsweetened nondairy milk
1 cup (240mL) water
1 tablespoon (15mL) extra-virgin olive oil
1 pound (454g) cremini mushrooms, sliced
3 tablespoons (45mL) finely chopped fresh sage
Fresh parsley, for garnish

Put the kohlrabi, the whites from the green onions, dried mushrooms, ground sage, and salt in a large pot. Top with the nondairy milk and water. Stir, and bring to a low boil over medium-high heat. Reduce to a simmer, cover, and cook until the kohlrabi is tender, about 20 minutes.

Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in 1 cup of the green ends from the green onions and the fresh sage. Cook for 2 minutes, until fragrant. Sprinkle with salt to taste. Set aside until the kohlrabi is finished.

Once the kohlrabi is cooked through, use an immersion blender to purée the mixture into a soup, adding extra water if needed (if you don’t have an immersion blender, let the mixture cool slightly then purée in batches in a food processor). Once smooth, stir in mushroom mixture. Adjust for seasonings. Sprinkle with parsley before serving.