Daily Vegan Lunch for 28 December: Hot and Sour Curry Rice Noodles

hot and sour vegan curry rice noodles
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NGREDIENTS:

1/2 package of rice noodles, or about 4 cups cooked
1/2 a lemon’s juice, about 2 tablespoons
1 cup frozen peas
2 cups snow peas a.k.a. mangetouts
1 cup julienned carrot
1 cup frozen green beans
1 cup green onion, minced
2 cloves fresh garlic, minced or 1 tablespoon
1 tablespoon oil
1 cup cashews
1 tablespoon chili sauce or 2 teaspoons sriacha or tabasco
1 teaspoon cumin
1 teaspoon garam masala

DIRECTIONS:

Cook rice noodles by bringing a pot of water to boiling and immediately turning off heat.  Add the rice noodles and let them sit five minutes.  You wouldn’t think they’d be soft and edible in such a short time but they will.  Drain them and set them aside.

Steam the carrots, peas, snowpeas, and green beans by cooking in about a cup of water in the stove until the peas are unfrozen, about five minutes.  You can also use the microwave, which only takes 2 minutes.  Drain the water and set the vegetables aside.

In a blender or food processor, combine chili/hot sauce, lemon juice, and cashews.  Pulse until cashews are chopped, less than 10 seconds usually.

Fry the garlic in a tablespoon of oil in a large pan on medium-high heat for about 30 seconds.  Add the strained vegetables, noodles, and cashew-lemon juice mixture from the food processor.  Stir to combine.  Heat through for up to two minutes.

Daily Vegan Lunch for 21 December, 2013: Curry Fried Rice-Style Barley and Tofu

This is shown with some leftover okra and onions from a lovely vegan dinner at a local Indian restaurant that was one of the best meals I have ever eaten.  Thanks Shuba and Subu!curried fried rice style barley with tofu vegan
INGREDIENTS:

1 cup barley, cooked (ends up as about 3 cups)
Water for cooking barley
3/4 cup frozen peas
1 carrot, chopped, or about a cup
Water for cooking carrots and peas
1 tablespoon oil
1 green onion, chopped (about 1/2 cup)

1 tablespoon chili sauce or 2 teaspoons sriacha or tabasco
1 teaspoon cumin
1/2 teaspoon garam masala
1/2 teaspoon turmeric

1.5 cups firm or extra-firm tofu, cubed and patted dry

1/4 cup soy sauce
1 teaspoon sesame oil (optional)

DIRECTIONS:

Rinse barley and put it into a medium pot with 2 cups of water.  Bring to a boil. Reduce heat to medium. Cover and cook until al dente and most of the liquid has been absorbed, about 40 minutes. Let stand 5 minutes. Set it aside.

Pre-cook the carrots and peas.  In a bowl in the microwave, cover the chopped carrots and peas with water and cook on high heat until carrots are tender, about 2 minutes.  Alternately, cover the carrots and peas in water in a small pot on the stovetop.  Cook on high until carrots and peas are tender, about 7 minutes total.  Drain the carrots and peas and set them aside.

Cut tofu into slices and pat them dry with a paper towel.  Then cut them into large cubes.

Mix the hot sauce (chili, sriacha, or tabasco) with cumin, turmeric, and garam masala to make a paste.

In a large pan or wok, heat the tablespoon of oil until it smokes.  Add the tofu, quickly stir-fry and tossing around until they are slightly brown on all sides.  Add the rice, stir fry for about a minute, tossing so it browns but doesn’t burn.  Add drained carrots, peas, and spicy sauce, stir to coat all ingredients.  Finish by stirring in green onion and soy sauce.

Daily Vegan Lunch for 19 December, 2013: Curried Squash Soup

vegan squash soupvegan squash soup1 teaspoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, which we will roast
6 cups vegetable broth
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon garam masala
Salt to taste
2 teaspoons sugar (optional)

DIRECTIONS:

Roast the squash.  Heat oven to 400 degrees.  Poke holes in squash with a fork (you can also use an acorn squash or even a pumpkin or kabocha if you are so inclined, whatever!) lay the squash on a cookie sheet or foil, and let it bake for one hour.  Take the squash out, cut it in half, and allow it to cool for at least a half hour.  Scoop out the seeds and save them for roasting: there’s nothing nicer than squash seeds roasted in a 400 degree oven for 10 – 15 minutes in a scant tablespoon of oil with a sprinkle of salt.  Or I suppose you could plant them for more squashes.  Anyway… the squash skin will now come off easily and you can chop the skinless squash in cubes.  Set it aside and throw away the skins.

In a large stock pot, cook the onion and garlic in oil on medium-high heat until onion is translucent.  Add the optional sugar, cumin, turmeric, and garam masala.  Stir for 30 seconds.  Add the cooked squash cubes and broth.  Transfer to a blender (in batches if necessary) and blend until extremely smooth.  Add salt to taste.

Daily Vegan Lunch for 13 December, 2013: Potato Leek Curry

vegan potato leek curry IMG_3818
INGREDIENTS:

1 tablespoon oil
1.5 cups onion, chopped
3 cloves garlic, minced
1 cup red bell pepper, chopped (I used red bell pepper from a jar)
1.5 cups green part of leeks, chopped finely
4 cups potatoes, skinned and cubed
Water for boiling potatoes
4 cups water or vegetable broth, I used water
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon garam masala
1 tablespoon lemon juice OR 2 teaspoons mango powder (amchoor powder)
1 tablespoon chili sauce or 2 teaspoons tabasco or Sriacha or to taste for heat
Salt to taste

DIRECTIONS:

Peel potatoes and chop them into cubes.  Put them in a pot and cover them with water.  Bring the pot to a boil (high heat) and then immediately turn down the heat and cook for about 20 minutes.  If you cut the potatoes to the small size you see in the photo above, you won’t have to cook them the whole 20 minutes.  Potatoes are done when they are fork tender but not mushy.  Drain the potatoes, set them aside.

In a large pan, cook the onion in oil on medium-high heat until translucent.  Add the garlic and all spices except mango powder/lemon juice.  Allow the spices and garlic to cook for about 30 seconds, douse with water.  Add the cooked potatoes, leeks, and red pepper to the pan.  Cook about five minutes or until the potatoes thicken the broth and add salt to taste.   Add hot sauce to taste.  Add the lemon juice or mango powder last, right before serving.    

Daily Vegan Lunch for 7 December, 2013: Spicy Carrot Potato Curry Soup with Rotini Noodles

vegan spicy carrot potato soup

IMG_3801

INGREDIENTS:

2 cups chopped onion
1 tablespoon oil
3 cups vegetable broth
2 cups carrots, sliced
1.5 cups potatoes, cubed
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1 teaspoon garam masala
1 tablespoon super-hot salsa, Sriacha, or tabasco (or to taste)
2 cups plant milk (I used almond)

1.5 cups uncooked rotini pasta

DIRECTIONS:

Peel potatoes. Chop potatoes and carrots and put them in a large pot and cover with water. Bring them to a boil on the stovetop and then turn down the heat to medium-high and simmer at a low boil for about 20 minutes. Keep in mind the smaller you cut the potatoes and carrots, the faster they will cook.

In another large pot, bring oil to medium-high heat. Sauté onions in oil for about 3 minutes or until they are translucent. Add cumin, coriander, turmeric, and garam masala and cook for about 30 seconds until spices become fragrant. Add 3 cups broth. Drain potatoes and carrots and add them. Add the plant milk. At this point, you can either transfer the soup to a blender and puree it in batches or do what I did. I used my stick blender and just kept it going down in the soup until everything was smooth.

Add the pasta and cook for 20 minutes until pasta reaches the al dente phase.

Daily Vegan Lunch for 6 September, 2013: Potato, Barley, and Vegetable Curry

vegan curry barley potato soup

 

INGREDIENTS:

2 cups onion, chopped
2 teaspoons oil
2 cloves garlic, minced
2 – 3 potatoes, peeled and chopped
2 carrots, peeled and chopped
2 ribs celery, chopped

6 cups water
2 vegan broth cubes
1/2 cup Massaman curry paste or other prefab curry in a packet OR tomato paste for non-spicy version

DIRECTIONS:

Fry garlic and onions in the bottom of a large stock pot on medium high heat until they become translucent.  Add curry paste and allow it to melt.  Add water, broth, potatoes, carrots, and celery.  Turn heat to high.  Bring to a boil and turn down the heat.   Simmer at medium high heat until potatoes begin to soften, about 10 minutes.  Add the barley.  Cook for another 20 minutes and serve.  Like most soups/stews, it is better the second day.