Sambar

A nice South Indian curry that is eaten over rice.  I like to eat it with brown basmati rice.  You can add whatever veggies you like to sambar.  My mom usually does one veggie such as radishes, eggplant or okra.  I like to add a variety.

This is an easy recipe once you gather the ingredients, which means one trip to the Indian store :)

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1 cup yellow split peas, moong dal or masoor dal

Assorted veggies (I used: 3 diced potatoes, 3 diced plum tomatoes, 2 chopped carrots, 1 chinese eggplant, 1/2 cup of peas, 2 shallots)

2 heaping tsp coriander powder

1 tsp paprika

1/4 tsp turmeric powder

1/2 tsp fenugreek powder

1 tsp asafetida

2 tsp salt

1 cup chopped cilantro, divided into 1/2 cup portions

chili powder to taste for heat (optional)

1 Tb tamarind pulp

tempering oil

1 Tb olive oil

1 tsp black mustard seeds

1 tsp urad dal (also called black gram dal)

1/2 tsp whole fenugreek seeds

10 curry leaves

1 dried chili

1/2 tsp asafetida

1 Tb dry or fresh coconut (optional)

If using yellow split peas, cook in a pressure cooker with 3 cups of water.  When pressure cooker comes up to temp, reduce heat and cook for 10 minutes.  Or you can soak the yellow split peas overnight and then just cook them on the stove the next day.  If using other dals, just cook on stove with the water. 

In a large pot, add 1 and 1/2 cup of water and add all your vegetables.  Cook until tender.  Then add coriander powder, paprika, turmeric, fenugreek powder, asafetida, salt, 1/2 cup of chopped cilantro, chili powder and tamarind pulp.  Add the cooked dal.

Make the tempering oil:  Heat oil in a small saucepan and add black mustard seeds, urad dal, fenugreek seeds, curry leaves, chili, asafetida and coconut.  Cook until brown and add to the vegetables.  

Serve over rice and enjoy :)

Roasted Chickpeas

This is an great snack that I like to serve as a nibble with drinks before dinner.   People really go crazy over these and they are easy.  The recipe is from thekitchn.com.  I like to double this recipe as they go fast. I added smoked paprika to my version and sometimes add onion or garlic powder.  You can also use dried versions of the rosemary and thyme.

Makes about 3 1/2 cups

2 15-ounce cans chickpeas, rinsed, drained and dried well
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon smoked paprika (or use another tsp of regular paprika)
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/4 teaspoon onion or garlic powder (optional)
3/4 teaspoon kosher salt
1 tablespoon freshly-grated lemon zest
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped

Preheat the oven to 425°F.

Pour well-dried chickpeas onto a rimmed baking sheet and roast for 10 minutes. Remove pan from oven and use a spatula to loosen up any chickpeas that are sticking to the bottom of the pan. Roast for another 10 minutes, or until chickpeas begin to crisp up. To test for readiness: don't rely on a change of color. When the chickpeas turn brown they've become burned. Instead, check with the press of a finger: you want them to be slightly crisp on the outside but still soft on the inside. 

While the chickpeas are roasting, combine the olive oil, paprika, cumin, curry powder, salt, lemon zest, rosemary and thyme in a medium mixing bowl. Transfer the roasted chickpeas to the bowl and carefully toss them in the mixture until well coated. Return to the baking sheet and roast another 4-5 minutes. Once out of the oven, allow them to cool for 2-3 minutes; serve warm.

Overnight Oatmeal Chia Pudding

I used to just eat chia pudding for breakfast but I found that it didn't "stick" long enough.  The addition of oats does just that and is really yummy.  I make up a batch that will last 3 or 4 servings.  This makes it easy in the mornings to just put some in a bowl and add fruit, nuts, coconut, and/or some nut butter. 

Ingredients
6 Tb chia seeds
1 cup rolled oats
3 cups almond milk
2 tsp vanilla extract
2 Tb maple syrup

Combine these in a container with an airtight lid and leave in the fridge overnight.  In the morning, top with your favorite fruits, nuts, etc.  I topped this one with bananas, toasted almonds and coconut.

Vegan Mac & Cheese

I was really skeptical about the VegNews Mac and Cheese recipe and was preparing myself mentally to be underwhelmed but lo and behold, It was fantastic!  My father, who is an omnivore, inhaled almost half the dish.  This one is a keeper and you will love it.  It is easy to make with no weird ingredients.

VegNews says it serves 6 but for us, it made 4 servings.   Below is my version which lowers the salt and uses smoked paprika instead of regular paprika.  I also changed the method of making the bread crumbs because I didn't want a greasy food processor to clean.

Someone else that made this doubled the sauce.  I am going to try that next time because the sauce is incredibly delicious.







Ingredients

• 4 quarts water
• 2 tsp salt
• 8 ounces macaroni
• 4 slices of bread, torn into large pieces
• 2 tablespoons + 1/3 cup non-hydrogenated margarine
• 2 tablespoons shallots, peeled and chopped (I subbed extra onions as I didn't have shallots)
• 1 cup red or yellow potatoes, peeled and chopped
• 1/4 cup carrots, peeled and chopped
• 1/3 cup onion, peeled and chopped
• 1 cup water
• 1/4 cup raw cashews
• 1 teaspoon sea salt
• 1/4 teaspoon garlic, minced
• 1/4 teaspoon Dijon mustard
• 1 tablespoon lemon juice, freshly squeezed
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne
• 1/4 teaspoon smoked paprika

1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
2. In a food processor, make breadcrumbs by pulverizing the bread.  Melt 2 tablespoons margarine and mix with the bread crumbs. Set aside.
3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add vegetables and cooking water to the blender and process until completely smooth.
5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with breadcrumbs mix, and dust with smoked paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Raw Nori Wraps

These are easy and yummy and a good way to detox after all that rich holiday food!  The pea guacamole is a lighter version of normal guac.

Pea Guacamole

8 oz of frozen peas, blanched and put in ice water
2 jalapenos
1/4 cup cilantro, chopped
1 plum tomato
2 Tb nutritional yeast
2 cloves of garlic
1/4 tsp smoked paprika
1/2 tsp cumin
Juice of 1 lime
1 avocado

 For the pea guacamole: Char one of the jalapenos over an open flame or under a broiler and then put in a bowl and cover with plastic wrap and let cool.  Once cool, rub off the charred skin of the jalapeno and seed and chop it.  Seed and chop the other fresh jalapeno too.  Put all the ingredients into a food processor and process til chunky.  Adjust seasonings to taste.

For the raw wraps:

Sheets of nori (found in the international aisle at the supermarket)
mellow white miso
assorted veggies julienned (I used red bell pepper, carrots, cabbage, cucumber, sprouts, scallions, de-stemmed kale)
sriracha sauce (optional)

Place a sheet of nori on a cutting board.  Add a smear of miso along the lower edge.  Add some pea guacamole.  Place the veggies over the pea-guac.  Add some dots of sriracha if desired.  Roll up from the bottom while squeezing to keep the roll tight.  Dab your finger in some water and run it along the top of the nori sheet to help seal it.  Cut the roll in half and enjoy :)

I got inspiration from this post at The Vegan Food Way, which is a great blog!

Lime Rasam

My mom taught me how to make lime rasam today.   Rasam is something that can be poured over rice and eaten or the top layer of the rasam can be put in a glass and used as a drink.  Both are delicious ways to enjoy rasam.  It is really easy to make once you assemble your ingredients.

Ingredients

1/2 to 3/4 cup yellow split peas or moong dal, or masoor dal (washed)

Generous 2 inch knob of ginger, peeled and chopped

1/4 tsp turmeric powder

1 heaping tsp coriander powder

1 tsp asafetida, divided into 1/2 tsp quantities

1 tsp fenugreek powder

1 cup chopped cilantro, stems included, divided into 1/2 cup portions

2 tsp salt

1 -2 limes, juiced

Tempering oil

6 cloves of garlic, peeled

1 heaping tsp whole cumin seed

1 stalk of curry leaves (about 8-10 leaves)

1 Tb olive oil

1 tsp black mustard seeds

1/4 tsp fenugreek seeds

1 dried red chili

1.     Combine dal, 3 cups of water, ginger, turmeric, coriander powder, 1/2 tsp asafetida, fenugreek and 1/2 cup of the cilantro in a large pot over medium heat and cook until dal is soft.  Optional: you can mash the dal with a potato masher once cooked, while still in the pot.

2.     Once dal is cooked, add 4 cups of water to the pot.  Add salt and the juice of 1-2 limes.  Adjust salt and tartness to your taste.

3.     Make the tempering oil: Using a mortar and pestle, smash together the garlic and the whole cumin seeds.  Set aside.  In a small metal saucepan, combine oil, mustard seeds, fenugreek seeds, and red chili.  Cook on low heat until the fenugreek seeds turn brown and the mustard seeds start to pop.  Add the garlic/cumin mixture and the curry leaves and remaining 1/2 tsp asafetida.  Cook until garlic is brown.

4.     Add tempering oil mixture to the dal and add the remaining 1/2 cup of cilantro. 

Note:  If you intend to just drink the rasam, 1/2 cup of dal is all you need.  If you are going to eat it over rice, use 3/4 to 1 cup of dal.

Vegan ABCs

 I thought it would be fun to do some vegan abcs listing stuff that I've used for the 1st time or just much more since becoming vegan.

Vegan ABCs

Apple Cider Vinegar
Banana
Coconut
Dates
Edamame
Flax seed
Goji berries
Hemp seeds
Italian parsley
Jackfruit
Kale
Lentils
Miso
Nutritional yeast
Olive oil
Peanut butter
Quinoa
Red Peppers
Seitan
Tofu
Umeboshi plums
Vital wheat gluten
Watermelon
Xanthan gum
Yams
Zucchini

Elvis nesting :)