Category Archives: Vegan Recipes

Potato and Split Pea Curry

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Ingredients

  • 5 tsp olive oil
  • 1 large or 2 small onions chopped
  • 1-2 hot peppers diced
  • 4 tsp cumin
  • 2 TBSP minced garlic
  • 3 TBSP minced ginger 
  • 2 tsp turmeric
  • 1 ½ tablespoons curry powder or garam masala (your preference)
  • 1 large can diced tomatoes, drained
  • 8-10 medium potatoes chopped small (1/2 inch)
  • 2 carrots peeled and sliced into thin slices
  • 2 cups split peas
  • 4 cups vegetable broth
  • 1 small can tomato paste
  • 1 can coconut milk
  • Salt and pepper to taste

Process

Sauté onions, peppers, garlic, ginger, and spices in olive oil. When onions are soft add diced tomatoes, broth and split peas and let cook at a boil for 20 minutes. Add and carrots and potatoes and continue to cook at a soft boil until potatoes and peas are almost done. Add the tomato paste and coconut milk and cook for an additional five. Serve over rice. 

Apple Walnut Sourdough Muffins

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I continue to look for uses for sourdough starter discard. Today, I had 2 full cups in the fridge, so… muffins! Because these can get most of their rise from the baking powder and soda, you can use starter discards right from the fridge.

The recipe makes somewhere between 18-24 muffins, depending on how you fill them! You could also use it to make a couple of loaf pans of bread. These would also be good with the addition of a cup of raisins or dried cranberries. In fact, I have regret that I didn’t add raisins today.

Ingredients

  • 1 cup vegan butter, at room temperature
  • 1 cup brown sugar
  • 2 egg replacers of your choice or 2 tablespoons of “Just Egg”
  • 1/2 cup non-dairy milk
  • 2 cups sourdough discard
  • 3 cups flour
  • 4 teaspoons baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 2 cups grated apples (grate more finely if you don’t want to see them)
  • 1 cup chopped walnuts

Process

Preheat oven to 350* and prepare muffin tins or pans.

Cream butter into sugar. Add egg replacer, sourdough discard, and milk and mix in gently.

In another bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt (full disclosure, I just did this all in one bowl today because I’m a rebel).

Gently fold in the apples, walnuts, and any other tasty bits like raisins or dried cranberry.

Bake for 22-25 minutes or until a tester or toothpick inserted into the center of a muffin in the center of the pan comes out clean. Allow to cool before removing from tins/pan.

Pickled Beets

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The VeganAsana Jr. thought she might like some pickled beets. I think that she doesn’t, but I do, so I made them!

Ingredients
1 bunch beets, cleaned
1-2 cups white vinegar
.5-1 cup sugar
.5-1 tsp salt

Process
Trim and clean beets and place into a roasting pan with a very little olive oil.
Cover with lid or foil and bake at 375* until tender, turning occasionally.
Remove beets from pan and allow to cool.
Skin beets (I do this with my fingers while holding the beets under running water).
Slice into chunks or slices.
Boil vinegar and sugar for 5 minutes, add salt, and pour over beet slices. The amount of vinegar you will need depends on the size of your bunch of beets and the container, so just keep the proportions the same.
Allow to sit in the fridge at least overnight before eating.
Add to sandwiches, salads, or eat with a fork!