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 11 December, 2013: Fast Teriyaki Udon Stir-Fry

fast vegan udon teriyaki IMG_3814

INGREDIENTS:

2 packages udon noodles (about 3 cups)
1 teaspoon oil
1 tablespoon water
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon black bean garlic sauce, hoisin sauce, or vegan Worchestershire sauce (each will yield a slightly different flavor)
1.5 cups broccoli florets
1/2 cup chopped red bell pepper (I used some from a jar)

DIRECTIONS:

If you’re using dry udon noodles, cook them according to package directions and drain. If you’re using frozen ones, take them out of the plastic packaging and thaw them until just defrosted. I used refrigerated udon noodles which need no cooking. Set the prepared noodles aside.

Bring a frying pan to medium heat. Lay the broccoli and chopped red pepper evenly in the pan and add 1 tablespoon of water. Cover and allow to steam 3 minutes. Add the noodles, adding an additional tablespoon of water if you are using refrigerated ones to help them break apart. To the same pan, add oil, soy sauce, sugar, and black bean garlic or other sauce. Stir until everything is incorporated and heated through, about 3 more minutes.

Daily Vegan Lunch for 10 December, 2013: Fast Kidney Bean Chili

You might be able to tell I’m pressed for time on the food front lately. This chili is the fastest I’ve ever made. Still yummy though.

vegan fast chili fast vegan chili with kidney beans

INGREDIENTS:

1 tablespoon oil
1.5 cups onion, chopped
about 2 cups cooked kidney beans, drained (or one 15 ounce can)
1 cup walnuts, cut into bits
1 cup red bell pepper, chopped (I used red peppers from a jar)
1.5 cups marinara sauce
2 teaspoons taco seasoning OR 1 teaspoon cumin plus 1/2 teaspoon chili powder and 1/2 teaspoon garlic powder

Cooked macaroni, to serve

DIRECTIONS:

Sauté onion in oil a pan on medium-high heat until translucent. Add walnuts, let it fry for about 3 minutes. Add beans, red bell pepper, marinara sauce, and taco seasoning. Cook about 5 more minutes or until sauce thickens.

Serve over macaroni.

Daily Vegan Lunch for 8 December, 2013: Chef’s Salad

vegan chef's salad

IMG_3803

SALAD INGREDIENTS:

4 cups green salad mix (I used an organic one by Earthbound Farms)
2 cups shredded red or other color cabbage
1.5 cups chickpeas
1 cup roasted red pepper, chopped (I used some from a jar)
1 cup chopped tomatoes
1 cup sliced radishes
1 cup green onions, chopped

DRESSING INGREDIENTS:

1/4 cup vegan mayonnaise
1/4 cup vegan cream cheese or sour cream
2 teaspoons vinegar (any kind will work except balsamic)
1 teaspoon prepared mustard
2 cloves garlic, minced (about 2 teaspoons)
1/4 cup plant milk (I used almond milk)
1.5 teaspoons salt or to taste

Mix the salad ingredients — green mix, cabbage, rinsed and drained chickpeas, radishes, tomato, red pepper, and green onions — in a large bowl.  In a small bowl, combine vegan mayo, cream cheese, vinegar, mustard, garlic, plant milk, and salt and fork whip until smooth.  Pour the dressing over the salad right before you plan on eating it.  This would have been good with black or green olives but I forgot I had some in the cupboard.

Daily Vegan Lunch for 6 December, 2013: Polenta with Broccoli and Spinach Mix

vegan polenta broccoli and spinach

IMG_3799

BROCCOLI SPINACH MIX INGREDIENTS:

1.5 cups broccoli florets
1 cup frozen spinach
1.5 cups onions
2 teaspoons oil
1.5 cups vegetable boullion
1/2 cup roasted red pepper (I used some from a jar) chopped
1/4 cup pine nuts (optional)
1/4 teaspoon nutmeg
1 tablespoon cornstarch or arrowroot powder
3 cloves garlic, minced or about one tablespoon

POLENTA INGREDIENTS:

1 cup cornmeal or polenta
About 3 cups vegetable broth
1 cup plant milk, I used almond OR one additional cup of broth or water
1/2 teaspoon garlic powder
2 tablespoons nutritional yeast (optional)
2 tablespoons oil
Salt to taste

Mix cornmeal, nutritional yeast, and garlic powder in a bowl. Bring the 3 cups of vegetable broth to a boil and immediately turn heat to low-medium. Add the cornmeal mixture and the oil to the pot and stir. Add almond milk until the texture resembles thick porridge. Add salt to taste. Cover and take polenta off heat.

In a large frying pan, cook onion in oil on medium-high heat until it is translucent. Add garlic, cook 30 seconds more. Add broccoli florets and spinach plus 2 tablespoons of broth or water. Sprinkle with nutmeg. Allow to steam about a minute and a half. Stir in roasted pepper. Mix the cornstarch or arrowroot with the remaining broth. Pour the broth into the pan and stir until thickened.

Serve the broccoli-spinach mix over the polenta.

Daily Vegan Lunch for 20 November, 2013: Grilled Pepper, Spinach, and Cashew Cheez Sandwich

grilled pepper and spinach cheez sandwich IMG_3705
INGREDIENTS:

Per sandwich

2 slices bread (I used sourdough)
1.5 cups roasted red bell pepper (I used Italian ones from a can) or fresh tomato slices
2 cups fresh spinach leaves

3/4 cup cashew cheez

Oil for frying

CASHEW CHEEZ INGREDIENTS:

3/4 cups cashew pieces
1/4 cup raw onion
2 tablespoons nutritional yeast
1/2 a lemon’s juice
1 cup oats
2 cups water
1 roasted red bell pepper (about 1 cup)
2 tablespoons miso

DIRECTIONS:

Combine cheez ingredients in a high speed blender OR if you don’t have a high speed blender, use cashew butter instead of cashew pieces and pre-cook oats in water in microwave for 2 minutes, then combine and blend in normal blender.

This makes enough cheez for 4 servings.

Put spinach in a bowl and microwave 30 seconds.  Alternately, wilt it in a small pan on medium heat with a teaspoon of water for 3 minutes.

Spread both slices of sandwich bread with about 1/4 cup or so of cheez.  Add slices of bell pepper and wilted spinach.

Oil a griddle on medium heat and fry the sandwich for about 2 minutes on one side or until golden brown and toasty.  Then flip and fry for 1 more minute.

Daily Vegan Lunch for 15 November, 2013: Lentil Tomato Pinto Bean Soup

This recipe makes a huge pot of soup that will last for days. Freeze it if you don’t eat it all. It is one of those soups that is good the first day and fantastic the second day.

lentil pinto vegan soup

IMG_3689

INGREDIENTS:

2 tablespoons oil
1 onion, chopped
3 large cloves garlic, minced

1 cup dried lentils or 3 cups cooked
1 can pinto beans, about 2 cups
4 cups crushed tomatoes, I used canned
8 cups vegetable broth

1.5 cups frozen corn
1.5 cups chopped sweet red bell pepper, I used some from a jar
2 legs celery, chopped (1.5 cups)
1 cup chopped carrot

2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon smoked or regular paprika, I used smoked
Hot sauce or Sriacha, to taste
2/3 cup flour, I used chickpea flour

DIRECTIONS:

Pre-cook lentils in 3 cups water a crockpot on low for 4 hours or on high for 1 hour.  Alternately, use 2 cans of pre-made store bought lentil soup.

In the bottom of a large soup pot, sauté onions and garlic on medium high heat until onions are translucent.  Add cumin, chili powder, and paprika to onions and garlic, sauté 30 more seconds.  Douse mixture with lentils and their cooking water, pinto beans, carrots, celery, corn, and all but 1 cup of the vegetable broth.  Turn on high and bring mixture to a boil.  Once it boils, bring heat down to medium-high and boil until celery is al dente, about 10 minutes.  Add tomatoes.  Add salt or additional spices at this point if needed.  Add red peppers and stir in hot sauce to taste.

Mix remaining cup of vegetable broth with flour until it is a slurry, dump into soup.  Stir until soup is thickened.