Tag Archives: Recipe

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. 

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!

Vegan Creamy Broccoli Cauliflower Soup

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We recently started using Imperfect Foods, which is great because it sends me vegetables and fruits that I didn’t plan to get, and then once I do, I think about what to make with them! Last night, it was this rich and delicious soup.

Ingredients

  • 1/2 cup vegan butter
  • 3 carrots, peeled and sliced
  • 1 onion, diced
  • 1 head cauliflower, broken up
  • 2 bunches broccoli or broccolini, chopped
  • 1/2 cup flour
  • 1 qt veg broth
  • 2 cups unsweetened non-dairy milk (I used soy)
  • 1 bunch of kale, chopped roughly
  • 1/3 cup nutritional yeast flakes
  • Salt and pepper to taste

Process

Sauté onions and carrots in butter until carrots start to soften.

Add flour and stir until vegetables are coated and no lumps remain.

Add broth and milk and whisk or stir to be sure butter and flour are distributed.

Add cauliflower and broccoli and cook until tender.

Using an immersion blender (or regular blender with top vented), blend to desired level of smoothness.

Add kale, salt, and pepper and simmer until kale is tender.

Serve with fresh bread.