1 tablespoon vegetable oil
1 large onion, chopped
2 medium leeks, washed, cleaned and chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
1/4 - 1/2 teaspoon cayenne pepper, or more to taste
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1 1/2 teaspoons cumin
1/4 teaspoon ground cardamom, or 4 bruised pods
2 bay leaves
2 large carrots, chopped
1 large apple - peeled, cored, and chopped
1 large potato, peeled and diced
1 1/2 cups red lentils
8 cups vegetable broth
3 tablespoons tomato paste
1 tablespoon tamarind concentrate
2 cups coconut milk
2 tablespoons chopped fresh coriander (cilantro) leaves
salt and pepper to taste
Heat vegetable oil in a large pot (use low heat); cook onion and leeks until softened and translucent. Add garlic, ginger, and spices, stirring, until mixture is browned lightly and fragrant. Add carrot, apple, and potato; saute for a few minutes. Add red lentils and vegetable stock to the pot; simmer, covered, for about 30 minutes or until vegetables are just tender. Discard cardamom pods and bay leaves; stir in tomato paste and cook a few minutes longer. Blend or process half of the soup mixture, in batches, until pureed; return to the pot. This gives you a smooth, velvety soup with some vegetable chunks for texture. Add tamarind and coconut milk; heat through and adjust seasoning. Add fresh chopped coriander leaves just before serving. Garnish with more coriander -- chopped or in sprigs, as you like.
Adapted from this recipe.
Thanksgiving in Review
This was the first Thanksgiving that we had an entirely vegan and gluten free menu.
Mom and I worked rather symbiotically. Tandem cooking. I had chosen recipes and we made most of the planned items.
My man took pictures after the dishes came out of the oven. Potatoes Anna, Tofu Roast, cornbread and cornbread stuffing with pecans, dried cranberries and blueberries. Cauliflower with vegan cheese and almond slivers, champagne cocktails with cranberry juice and fresh strawberries.
It was all so good. Cooking...yum.
My little girl's favorite was the mashed potatoes and gravy, also vegan and made with love by mom.
The Tofu Roast was the biggest surprise of all. Tricky to execute but so worth it! We ate more than half the roast and finished the rest on the following morning's brunch. We adapted a recipe: Stuffed Tofu Roast we prepared the tofu in the way described and filled it with the gluten free, vegan cornbread stuffing. We drew inspiration for the stuffing from this recipe. We used the basting recipe minus the orange juice and replaced some of the sesame oil with vegetable oil. Next time we will baste inside too!
I am already looking forward to Christmas and hope that I will have a chance to cook with my Lil Sis. <3
Mom and I worked rather symbiotically. Tandem cooking. I had chosen recipes and we made most of the planned items.
My man took pictures after the dishes came out of the oven. Potatoes Anna, Tofu Roast, cornbread and cornbread stuffing with pecans, dried cranberries and blueberries. Cauliflower with vegan cheese and almond slivers, champagne cocktails with cranberry juice and fresh strawberries.
It was all so good. Cooking...yum.
My little girl's favorite was the mashed potatoes and gravy, also vegan and made with love by mom.
The Tofu Roast was the biggest surprise of all. Tricky to execute but so worth it! We ate more than half the roast and finished the rest on the following morning's brunch. We adapted a recipe: Stuffed Tofu Roast we prepared the tofu in the way described and filled it with the gluten free, vegan cornbread stuffing. We drew inspiration for the stuffing from this recipe. We used the basting recipe minus the orange juice and replaced some of the sesame oil with vegetable oil. Next time we will baste inside too!
I am already looking forward to Christmas and hope that I will have a chance to cook with my Lil Sis. <3
I Love Bill Maher!!!
Read Bill Maher's recent contribution to the Huffington Post calling for a turkey free Thanksgiving!
"Turkeys will eat anything"
Vegan Corn Bread
2 cups unbleached all-purpose flour (can use spelt-increase flour and reduce the corn meal)
2 cups corn meal
2 Tbs. baking powder
2/3 cups oil (or fat replacement such as applesauce)
2/3 cup maple syrup (or brown rice syrup)
1 can coconut milk (13 oz)
pinch of salt
1. Sift flour and baking powder together
2. Add corn meal and salt; mix thoroughly
3. Mix wet ingredients in another bowl and then add to dry ingredients and mix well. The mixture should be a course, almost pourable batter. If the mixture seems a little dry, add soymilk to moisten.
4. Bake in a greased 9 x 11 baking pan at 350° for 30-35 minutes.
5. Baking time will vary from oven to oven. Corn bread should be light brown. Use a toothpick or knife to insert into the middle of the corn bread to check if it's done. If the toothpick comes out clean, you are done!
Source : Lance Okamoto, evening Sous Chef at Café Flora in Seattle
2 cups corn meal
2 Tbs. baking powder
2/3 cups oil (or fat replacement such as applesauce)
2/3 cup maple syrup (or brown rice syrup)
1 can coconut milk (13 oz)
pinch of salt
1. Sift flour and baking powder together
2. Add corn meal and salt; mix thoroughly
3. Mix wet ingredients in another bowl and then add to dry ingredients and mix well. The mixture should be a course, almost pourable batter. If the mixture seems a little dry, add soymilk to moisten.
4. Bake in a greased 9 x 11 baking pan at 350° for 30-35 minutes.
5. Baking time will vary from oven to oven. Corn bread should be light brown. Use a toothpick or knife to insert into the middle of the corn bread to check if it's done. If the toothpick comes out clean, you are done!
Source : Lance Okamoto, evening Sous Chef at Café Flora in Seattle
Pasta Puttanesca with Eggplant
2 tbsp olive oil + 1/4 cup
2 eggplants, chopped into pieces
8 large mushrooms cleaned and sliced
1/2 cup vegetable stock
4-6 medium tomatoes, diced
1 14 ounce can tomato sauce
3 tbsp capers
1/2 cup olives, sliced
8 cloves garlic, minced
1 tbsp chopped fresh parsley
1/2 tsp red pepper flakes
salt and pepper to taste
pasta
PREPARATION:
Sautee the eggplant in the 2 tablespoons of oil in a large skillet until lightly fried. Add the water, reduce heat and cover. Allow to simmer for 8 to 10 minutes.
Add the tomatoes and tomato sauce and simmer, covered, for another 8 to 10 minutes.
Add the remaining ingredients and cook, stirring occasionally for 15 to 20 more minutes.
Serve over cooked pasta.
2 eggplants, chopped into pieces
8 large mushrooms cleaned and sliced
1/2 cup vegetable stock
4-6 medium tomatoes, diced
1 14 ounce can tomato sauce
3 tbsp capers
1/2 cup olives, sliced
8 cloves garlic, minced
1 tbsp chopped fresh parsley
1/2 tsp red pepper flakes
salt and pepper to taste
pasta
PREPARATION:
Sautee the eggplant in the 2 tablespoons of oil in a large skillet until lightly fried. Add the water, reduce heat and cover. Allow to simmer for 8 to 10 minutes.
Add the tomatoes and tomato sauce and simmer, covered, for another 8 to 10 minutes.
Add the remaining ingredients and cook, stirring occasionally for 15 to 20 more minutes.
Serve over cooked pasta.
Vegan Thanksgiving Menu
My mother asked me about Thanksgiving. She will be visiting from Oregon this year. "Will we be having turkey?" she asked me.
No, mom.
For most people who celebrate this holiday, turkey is a given. Well, with our dinner even the turkey will be thankful!
Menu:
Please note: for all of these recipes, butter should be replaced with olive oil or vegan margarine like Earth Balance.
Drinks:
"Cape Cod" and Champagne Cocktails
Side Dishes:
Cranberry Fruit Salad
Steamed Cauliflower with Vegan "Cheese" and Roasted Almond Slivers
Caesar Salad with Pine Nuts
Butternut Squash, Apple and Mushroom Stuffing
Cornbread, Wild Mushroom and Pecan Stuffing
Vegetable Gravy
Garlic Mashed Potatoes
Entree:
Desert:
Pumpkin Custard
Vegan "Cheese" Cake
A variety of pies
Vegan Pizza
Pizza is one of my favorite foods. I did not become a vegan because I don't like cheese. Cheese tastes wonderful. I became a vegan because cholesterol is bad for my body and I want to live a long life.
Making a vegan pizza can be as simple as choosing a vegan crust, pizza sauce and adding a variety of toppings:
mushrooms
olives
tomato slices
sun dried tomatoes
zucchini
red onion
pine nuts
basil
spinach
artichoke hearts
peppers
pineapple
eggplant
tapenade
olive oil
oregano...
The best vegan cheese alternative can be found here. My eight year old loves this cheese!
http://www.imearthkind.com/
This is a truly vegan cheese alternative. Most of the stuff in stores still contains dairy products. (Read the labels)
Making a vegan pizza can be as simple as choosing a vegan crust, pizza sauce and adding a variety of toppings:
mushrooms
olives
tomato slices
sun dried tomatoes
zucchini
red onion
pine nuts
basil
spinach
artichoke hearts
peppers
pineapple
eggplant
tapenade
olive oil
oregano...
The best vegan cheese alternative can be found here. My eight year old loves this cheese!
http://www.imearthkind.com/
This is a truly vegan cheese alternative. Most of the stuff in stores still contains dairy products. (Read the labels)
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