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 16 November, 2013: Sausage Asado

vegan sausage asado IMG_3691
Asado is a type of sweet-sour stew from Filipino cuisine.  They must eat a lot of meat in the Philippines because it absolutely dominates in almost every Filipino cookbook I could find.  The website VeganPinoy.com has an amazing wealth of lovely vegan-adapted Pinoy recipes.  This recipe is modified from that website.

INGREDIENTS:

1 tablespoon oil
1 cup vegan sausage, sliced, veggie chicken, or any grain meat
1/4 cup soy sauce
1/2 a lemon’s juice (about 2 tablespoons)
3 tablespoons cup brown sugar
1/2 cup tomato sauce
3 cups cubed potatoes
1.5 cups chunked carrots

DIRECTIONS:
In a medium sized pot, cover carrots and potatoes in water.  Cover and turn heat to high until they boil.  Uncover and boil them about 10 minutes on medium high heat until they are al dente.  How fast they reach this state depends upon how small you chop them.

In a separate pan, sauté slices of sausage in oil on medium heat until brown and then flip them over and let them brown on the other side, about 5 minutes.  Add the soy sauce, lemon juice, sugar, and tomato sauce to the pan and stir until well blended.  Drain the carrots and potatoes and add them to the pan.  Toss to coat.

Daily Vegan Lunch for 13 November, 2013: Barbecue Tomato Fried Rice

vegan barbecue fried rice

IMG_3681

INGREDIENTS:

1 tablespoon oil
1 cup vegan chorizo, veggie burger crumbles, or finely chopped vegan sausage (I used vegan chorizo)
2.5 cups cooked refrigerated rice
1 cup tomato, chopped
1.5 cups cabbage, chopped
1.5 cups green onions, chopped

2 teaspoons soy sauce
1 tablespoon ketchup
1 teaspoon vegan Worchestershire (or additional soy sauce)

DIRECTIONS:

Prepare all ingredients and set them in bowls stove-side. Heat 1 tablespoon oil in a large pan or wok until smoking. Fry vegan chorizo first, stirring it quickly. Add cabbage next and toss around for 30 seconds. Add rice, tomato, and green onions, stir until everything is incorporated.

Turn off heat. Make a well in the center of the stir fry. Pour soy sauce, ketchup, and vegan Worchestershire into this well and then stir them through. Add salt to taste.

Daily Vegan Lunch for 25 October, 2013: Tomato Toasts

A very fast broiler meal or snack.

vegan tomato toasts

INGREDIENTS:

2 slices tomato
1 clove garlic, minced
2 teaspoons olive oil
2 pieces of homestyle bread or baguette
1 tablespoon nutritional yeast
Salt and pepper

DIRECTIONS:

Mix oil with garlic and divide and spread the mixture on 2 slices of bread. Broil the bread for 2 minutes at 400 degrees or until bread begins to brown. Take the bread out of the oven and top them with tomato, nutritional yeast, salt, and pepper. Broil 2 more minutes.

Daily Vegan Lunch for 22 October, 2013: Spicy Tomato Soup with Sticky Rice Cakes

vegan tomato soup with gochujang and tteok

INGREDIENTS:

1 teaspoon oil
1 cup onion, chopped
1 clove garlic, minced
3 medium sized ripe tomatoes or 2 cups stewed tomatoes from a can and their juice
1 tablespoon Gochujang (spicy Korean chili paste)
1 cup almond milk
1 cup tteok (Korean sticky rice cakes) soaked overnight or boiled in water for 30 seconds
Salt to taste

DIRECTIONS:

Soak 1 cup refrigerated tteok, either the flat or cylindrical ones, in water for 2 hours or overnight. Alternately, boil them in 2 cups of water for 30 seconds. Sauté onion and garlic in oil for 2 minutes in a small pan on medium heat. Roughly chop tomatoes and put them in the blender. Add the onion/garlic mixture, gochujang, almond milk, and salt.

Blend until smoothly pureed, about 2 minutes.

Heat the soup on the stovetop or microwave and stir in tteok before serving.

Daily Vegan Lunch for 11 October, 2013: Crockpot Minestrone

vegan minestrone

INGREDIENTS:

2 teaspoons oil
2 cups chopped onion
1 tablespoon fresh garlic or 1 teaspoon garlic powder
1.5 cups chopped celery
1.5 cups chopped carrot
2 cups cooked chickpeas (drained)
2 cups crushed tomatoes

1 teaspoon basil

6 cups water
2 veggie broth cubes

1 cup uncooked macaroni

DIRECTIONS:

Combine all ingredients except macaroni in a crockpot. Cook on low for 8 hours or on high for 4 hours. Add macaroni during last 20 minutes of cooking, simply dump it in and turn crockpot to “High” setting.

Alternately, cook soup on the stovetop by cooking onion first in the oil on medium-high heat for about five minutes. Add all ingredients except macaroni and let it simmer on medium high for 45 minutes. Add the macaroni and cook about 10 more minutes or until the macaroni is al dente.

Daily Vegan Lunch for 20 September, 2013: Cauliflower Tomato Peanut Millet Bowl

vegan cauliflower peanut millet bowlINGREDIENTS:

2 teaspoons oil

1.5 cups onion, chopped
1 head of cauliflower, roughly chopped
2 – 3 large tomatoes, chopped or one 13 ounce can stewed tomatoes in their juice
1 carrot, chopped
1 cup red bell pepper, chopped

3 cloves garlic

1 tablespoon peanut butter

1.5 cups chopped peanuts to garnish

SPICES

1 teaspoon cumin
1/2 teaspoon nutmeg
1/2 teaspoon thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper or 1 teaspoon hot sauce/sriacha

4 cups cooked millet or rice, to serve on the side

DIRECTIONS:

Chop cauliflower roughly. In a large pot, immerse cauliflower in water and bring to a boil. Once it boils, turn heat to medium high and simmer 10 minutes or until cauliflower is fork-tender but still has some of its firmness. Drain the cauliflower and set it aside.

Fry the carrot and onion in the bottom of a second large stock pot on medium high heat until it is translucent, about 3 minutes. Make a well in the center of the onion-carrot mixture. Add 1 tablespoon of peanut butter to the onions and stir until it melts. Add all spices: cumin, nutmeg, thyme, paprika, and cayenne pepper or hot sauce, stir briefly, about 30 seconds. Add cauliflower, red bell pepper, garlic, and chopped tomatoes. Cook for 3 – 5 more minutes until tomatoes release their juice and are heated through. Serve alongside cooked millet or rice and garnish with chopped peanuts.

Daily Vegan Lunch for 18 September, 2013: Tomato Black Bean Corn Soup

vegan tomato black bean corn soup

INGREDIENTS:

2 teaspoons oil
1.5 cups onion
5 cups fresh tomatoes, pureed in blender or 3 cups tomato sauce plus 2 cups vegetable broth
2 cups cooked black beans (I soaked dried beans and cooked them in the crockpot)
1.5 cups corn kernels

1 teaspoon cumin
1/2 teaspoon thyme
Salt to taste

1 clove garlic, minced

Directions:

Puree tomatoes in a food processor or blender until liquified. Alternately, mix 3 cups tomato sauce with 1 cup vegetable broth and set aside.

In a large soup pot, fry onion in oil on medium-high heat until onion is translucent, about 5 minutes. Add garlic, cumin, and thyme, stir, and cook for 1 minute. Add tomatoes/tomato sauce & veg broth, beans, and corn. Stir until heated through, about 5 minutes. Salt to taste.

Daily Vegan Lunch for 16 September, 2013: Tomato-Arugula Pine Nut Pita Pizza

Another mini-pizza using pita bread!

vegan pita pizza fresh tomatoes

INGREDIENTS:

1 pita round

1 tablespoon nutritional yeast
2 teaspoons vegan mayonnaise or tahini (I used tahini)
1 tablespoon minced onion
Salt to taste

1/2 a tomato, sliced
1 cup arugula or other dark green leafie
2 tablespoons pine nuts

DIRECTIONS:

In a small bowl, mix chopped onion, vegan mayonnaise, and nutritional yeast, and salt until it makes a paste. Spread the paste on the pita bread thinly covering one side. Place the pita bread mayo side up on an ovenproof pan. Top with sliced tomato, arugula, and pine nuts.

Broil at 400 degrees for about 5 – 7 minutes.

Daily Vegan Lunch for 15 September, 2013: Kimdian Eggplant Tomato Masala

vegan indian less oil eggplant masala

INGREDIENTS:

1 Tablespoon oil

1 eggplant, roasted and peeled

4 fresh tomatoes, chopped roughly

1.5 cup sliced onion

1 tablespoon minced garlic (about 3 cloves)

SPICES

1 teaspoon mustard seed

1/4 teaspoon fennel

1 teaspoon cumin

1/2 teaspoon turmeric

1 teaspoon garam masala

hot peppers, to taste or hot sauce

Salt to taste

 

DIRECTIONS:

Why pre-roast eggplant?

I like to pre-roast eggplant because if you just fry raw eggplant, eggplant absorbs oil like there’s no tomorrow.  If I pre-roast it, I feel I have much more control over how much oil is in my final dish so I don’t end up with a gross oily pool.  As much as I like Indian restaurant cuisine, it usually has way too much oil for me, case in point the last time I ordered Indian cuisine.  I don’t like super-oily food because not only is it fattening, it upsets my stomach.

Poke holes in eggplant with a fork.  Roast whole eggplant on a cookie sheet in the oven at 400 degrees for one hour.  You can roast it for less time if you like a firmer eggplant.  Once the eggplant is out of the oven and cool, peel the skin off, chop it, and set it aside.

In the meantime, fry onion in oil on medium heat, add all spices.  Add tomato chunks, stir, and allow to cook while the eggplant roasts.  Once tomatoes are bright red and juicy (about 10 minutes) add the garlic.  Allow it to cook about 5 minutes.

Chop the peeled, roasted eggplant and mix thoroughly, serve with bread (I like toasted pita bread) or rice.