Posts

Chana Masala

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I've been meaning to try to make a chana masala for awhile, and today I found a nice recipe in Vegan Richa's Indian Kitchen that I adapted slightly, using wisdom from Munira, some canned tomatoes since I didn't have enough fresh, and adding cilantro and mushrooms, which I love in masala. It was super good! Ingredients 4 C chickpeas (2 cans, or 2 cups dried, cooked in instant pot) 2 fresh tomatoes 2" knob of ginger 6 garlic cloves 1 hot chili pepper 1 tsp lemon juice 2 T canola oil 1 tsp cumin seeds 1/4 tsp hing 1 red onion, chopped 1 tsp salt 8 oz mushrooms, chopped (optional) 1 can diced tomatoes 1/2 C cilantro, chopped 1/2 tsp turmeric 1/2 tsp chili 2 tsp masala powder or garam masala (or both! I used both, including some of Munira's homemade garam masala mix plus part of a masala packet from an Indian store) 2 1/2 C water Instructions In a blender or grinder (I use the smaller cup that comes with my Ninja blender), combine 1/2 C chickpeas, fresh tomatoes, ginger

Roasted Cauliflower, Tofu, and Black Lentil Salad with Cilantro-Lime Dressing

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After a lovely, spur-of-the-moment hike with Judy and Robert on New Year's Day, Judy made us a fabulous dinner of pasta and lettuce salad (with olive oil, rice vinegar, and cumin dressing), along with leftovers of a vegan version of this  NYT lentil salad  with back beluga lentils. Very tasty, and these lentils hold together so well! A great high protein component of a veggie meal.  Ingredients 1 C lentils, black beluga or french green, or a mix 1 small head cauliflower 1 block tofu, drained and cut into 1/2-inch cubes 1 tsp salt 1/2 tsp pepper 1 T canola oil 4 scallions, thinly sliced Dressing: 3/4 C olive oil 1 C fresh cilantro leaves, tightly packed 1 small serrano chili (or half a medium chili) Juice of 1 lime (about 1/4 C) 1/2 tsp salt 1/2 tsp pepper Instructions Rinse lentils and put in instant pot to cook for 6 minutes. Drain. Cut cauliflower and tofu into bite-size pieces, mix with salt and pepper and oil, and put on roasting sheet. Roast at 350 degrees, stirring occasional

Kala Chana (Black Chickpea Curry)

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Another of Munira's yummy recipes. Black chickpeas have such a nice flavor. Of course all the measures are approximate guesses; no actual measurement tools were used in the making :) Ingredients 2 C dry black chickpeas 2 T canola oil 1 hot pepper, diced 1" ginger, diced 2 tsp mustard seed 2 tsp cumin seed 1/2 tsp hing 1 small onion, diced 1/2 tsp salt 5 large garlic cloves, sliced 1/2 C cilantro, chopped 2 tomatoes, chopped (optional) 2 tsp coriander 1 tsp red chili powder 1 tsp turmeric 2 T dry coconut (optional) 1 tsp garam masala Instructions Cook chickpeas in instant pot: 15 minutes with 3 C water if soaked; 30 min w/5 C water if not. Saute pepper, ginger, mustard seed, cumin seed, hing, onion, and salt a few minutes in oil. Add garlic, cilantro, and tomatoes if using, and stir. Add remaining spices and cooked chana, including water (may need to add more water, depending). Simmer 30 minutes and serve!

Munira's Secret Gobi

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Shhhhhh.... Munira shared her marvelous gobi recipe with me! I'm not sure what got into her, but she made us a delicious dinner (as usual!) and this time, showed me a lot of her secrets. If you know Munira, you know that's a big deal :) She also bought me some frozen methi (fenugreek) to use in recipes, and gave me some fresh-ground ginger & peppers and a container of nigella seed. What a sweetie. (Note: Of course no actual measuring was involved; amounts below are approximate.) Ingredients 2 T canola oil 1" ginger, ground or diced 1 hot pepper, ground or diced 1 T cumin seed 2 tsp mustard seed 1/2 tsp hing 1 T nigella seed  1 head cauliflower, cut into small pieces 1/2 C methi (fenugreek leaves) 1 C peas (not sweet) 2 tsp turmeric 2 tsp coriander 1 tsp ground cumin 1 tsp chili pepper 1 tsp salt Instructions Optional: Steam the cauliflower in the microwave if you want the dish to be done faster. Saute ginger, pepper, cumin seed, mustard seed, hing, and nigella in oil,

Almond Butter Chocolate Chip Oatmeal Cups

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Our pantry still has lots of oatmeal and almond butter from pandemic stockups. Looking for recipes to use up some of these ingredients, I came across these healthy almond butter baked oatmeal cups . Low in sugar, high in oatmeal, and super tasty! I didn't change the recipe, am adding it to my blog to remember and share (and not have to do the endless scroll with ads--the huge downside of most recipe sites. I'll put up with ads the first time, but not a second time, if it's blog worthy - and this is!) Ingredients 1 ripe banana 1/4 C almond butter 1/4 C agave or maple syrup 1 1/4 C almond milk 3 C rolled oats 1 tsp baking powder 1/2 tsp cinnamon 1/4 tsp salt 1/3 C chocolate chips Instructions Preheat oven to 350°. In a large bowl, use a fork to mash the banana. Add the almond butter, syrup and milk, and mix to combine. Add oats, baking powder, cinnamon, and salt, and mix. Last, stir in the chocolate chips. Coat muffin tin with vegan butter. Distribute the mixture evenly. Add

Apple Crisp Turnovers

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I had some phyllo dough to use up, and adapted  this recipe for apple turnovers. I ended up having a fair bit of the fruit mixture left, so I also made a small apple crisp. Both were great! Ingredients 4 medium apples, diced 2 tsp lemon zest 1/4 C sugar 1 tsp vanilla extract 1 T arrowroot 1 tsp cinnamon For turnovers: 9-12 phyllo sheets 1/2 stick miyoko (vegan) butter OR for crumble: 1 C flour 1 C oats 1/2 C brown sugar 1 tsp ground cinnamon 1/3 C canola oil 1/4 C water Instructions Dice apples. In a medium saucepan, add apples, sugar, vanilla, orange/lemon peel, cinnamon and arrowroot. Heat on med-low stirring every so often. Cook for about 5 minutes or until the apple mixture thickens. Remove from heat.  For crisp:  Put mixture in a pan; mix up the topping and spread it over the fruit. Bake at 350 for about 20 minutes. For turnovers:  Melt butter. Remove phyllo dough from package and lay out with the longer side facing you.  Using a pastry brush, brush the phyllo sheet. Fold in half

Oh la la Lasagna

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The Impossible Lasagna that I blogged earlier this year is tasty, but Impossible beef has a heavy taste like real beef does. We wanted to try a lighter, no-fake-meat lasagna, and I found the perfect recipe in my Chloe's Kitchen cookbook. Looks like Happy Healthy did the same -- and used whole wheat (Dellalo) lasagna noodles at Whole Foods, which I want to track down for next time. Here's my slightly-adapted version of Chloe's great recipe. It's super easy and delish! Ingredients Garden Ricotta: 1 medium onion, chopped 3 cloves garlic, chopped 14-ounce firm tofu 2 T of lemon juice 1/2 tsp of salt 1 1/2 tsp freshly ground black pepper 3 C of fresh basil  1 T white miso (optional; I don't always have it) Sauce: 10 oz mushrooms, sliced 40 oz marinara 1/4 tsp red pepper flakes 1/4 C non-dairy milk 1 T of brown sugar or maple syrup 5 oz spinach 9 oz box no-boil lasagna noodles (prefer whole wheat, but Trader Joes semolina are convenient) Instructions Preheat oven to 375

Apricot Sheet Cake

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We harvested some of Judi's apricots while her family was out of town. Her tree has the best apricots I've ever tasted! Sherry came to visit and shared her vegan apricot cake recipe , which we made together this morning. The secrets: Lots of fruit, and use sparkling water or soda to make it light and fluffy. I made this with white flour, but will try whole wheat next time. The original recipe says this is a twist on an Austrian sheet cake - a flat sponge cake baked on a sheet. Variations: Can make with plums or cherries, or bake in regular cake pans. Ingredients Wet: 1 C apricot puree (about 6-8 apricots) 2/3 C sugar 1/2 C sparkling water or sparkling fruit water 7 T canola oil Dry: 2 1/3 C flour 4 tsp baking soda Topping: 20-24 small apricots, halved (or 12 large, quartered) 2 tsp powdered sugar toasted almond slices Instructions Use a food processor to blend de-stoned apricots into a puree. Whisk together puree, sugar, and oil. Add sparkling water (can use sparkling apple or

Blood Orange Chocolate Olive Oil Cake

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Shelley Million gave us a blood orange cake when we made a backyard visit in March, and it was divine! I asked Larry what he wanted for his birthday, and he said this cake. Shelley made it with regular oranges and without the topping, and we had lots of oranges on our tree, so I did the same - except I made the topping and used a few blood oranges there, figuring I'd make it extra pretty for the birthday boy. I also doubled the recipe to make 2 rounds since we had 2 birthday parties, but 1 round is plenty for one group. (Also, our tree's oranges are HUGE, and blood oranges at the store were much smaller, so I used fewer oranges; adjust depending on your orange size.)  Ingredients (Makes one tall round; double for 2 rounds) 4 medium/large fresh oranges 1/2 cup olive oil, plus more for greasing 1 1/2 cups flour 2/3 cup dark cocoa powder, unsweetened 1 1/2 tsp baking soda 1/2 tsp salt 1 1/4 C sugar 1 C water 1 1/2 tsp white vinegar topping: 1 C powdered sugar 1 (blood) orange, sl

Impossible Lasagna

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I made a Vegan Lasagna with Nooch Cheese a couple of weeks ago, and it was good, but didn't remind me much of classic lasagna, and Larry didn't like the nooch. So I made a mental note to try to make a classic lasagna with impossible beef and shredded vegan cheese. Two weeks later, my grad school friend Judy texts me: "Hey, there. Happy new year! Happy new administration! Just going through my old recipe binder and found (this)" -- a recipe for lasagna that I gave her back around 1990. Yay, I get to veganize my own recipe. Thank you, Judy! After a few tries, we decided the following was the ticket: biggest pan, less cheese, lots of noodles, a little extra marinara to help the noodles cook.  Ingredients Sauce: 2 T canola oil 3/4 lb (1 pkg) Impossible Beef 1 onion, diced 2 carrots, diced 8 oz mushrooms (optional but recommended) 3-4 cloves garlic, diced 1/2 tsp red pepper flakes 1 tsp smoked paprika 3 14 oz cans diced tomatoes 2 tsp dried oregano 1 tsp dried baslil 1/2

Shepherd's Pie

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Flippping through the How Not To Die Cookbook that Susie gave me, I came across a Shepherd's pie that looked good! I asked Larry what he thought; he said "I always like pie." The following is a mashup between the one in the book and this  minimalist baker recipe, plus some ideas from our favorite  pot pie . It was very good!   Ingredients 2 T canola oil 1/2 hot pepper, diced, or 1/2 tsp pepper flakes 1 onion, chopped 6+ oz mushrooms, sliced 10 oz frozen mixed veggies, OR 1 carrot, sliced 1 zucchini, chopped 1/2+ C frozen peas 1/2+ C frozen corn 2 C cooked lentils Slurry: 1 T arrowroot 2 T flour 3 C veggie broth Seasoning: 1 tsp dried thyme 1 tsp black pepper 1 tsp salt 1 tsp sage  2 T nutritional yeast (optional) Topping: Cauliflower mashed potatoes Instructions Saute onion and pepper in oil about 5 minutes. Add veggies and cook, stirring frequently, a few more more minutes. Mix flour, arrowroot, and broth into a slurry. Add slurry, lentils, and seasoning to the pan. Br

Lemon Cake or Bread

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It's lemon season! When the frost comes they go bad, so Larry is bringing in scores of meyer lemons and limes. After success with key lime yogurt , I got a craving for lemon cake. Larry said yes, please! (And Sandy says lemon cake is one of her favorites - good to know!) I tried this  loving it vegan recipe , and the cake was delish. The powdered-sugar frosting was sweeter than we liked, though. Then I tried a vegan cream cheese frosting from Vegan Richa , which was pretty good.  It's yummy without any frosting, just as a lemon bread -- which is probably how I'll use this recipe in the future Ingredients Dry: 1 C + 1 T whole-wheat flour 1 1/2 C white flour 1 1/2 C sugar  1 1/2 tsp. baking soda 1/2 tsp salt 1/3 tsp turmeric for color (optional) Wet: 1 T vinegar 1 1/2 C non-dairy milk (oat, soy, or almond) 1/2 C canola oil 1 tsp vanilla Zest and juice from 3 lemons Cream cheese frosting (OPTIONAL; don't need it for bread): 8 oz (vegan) cream cheese  1/3 C maple syrup zest