Sunday, October 23, 2011
Thursday, October 20, 2011
I was gifted with an amazing new vegan cookbook called The Complete Vegan Kitchen and I couldn't wait to use it. Tonight I made the dirty rice that was super easy and baked in the oven. I love these kinds of recipes where you throw stuff in a dish and sling it in the oven. I added black beans to my rice to add some protein. A very quick, tasty and complete meal for midweek. Can't wait to try more recipes from this book!
Monday, October 17, 2011
I love to throw stuff in a pot and call it dinner. This is what happened tonight after a long day at work. I've made this before using this recipe, but this time I took some liberties and used red instead of brown lentils, and added other veggies like corn and zucchini. On top there is a blob of North African style chili paste, also known as "harissa". I love to eat this stew on top of rice. Lentils and rice. You can't go wrong.
I must have been anticipating a Moroccan/North African flavor because I made the harissa over the weekend. I used New Mexico and Japones dried chilies, LOTS of garlic, mint, coriander, caraway, cumin and olive oil. It is SO FREAKING GOOD.
Saturday, October 15, 2011
Saturday, October 8, 2011
A bag of fresh tortilla chips from my local latin market gave me the inspiration to throw this together. I didn't have any vegan cheese so I made a creamy sauce made from plain soymilk, onions, garlic, pureed dried chilies and nutritional yeast. I layered the chips with the sauce, black beans cooked in a zesty tomato sauce and corn kernels and baked in the oven for 20 minutes. Came out tasty!
With a dollop of Vegenaise on top. Yummeh.
Tuesday, October 4, 2011
When I crave Indian, I must have it! I went all weekend craving a good curry and even though I had a lentil dahl at a non-indian restaurant on Saturday, it didn't cut it. Came home and made my favorite: channa masala. I usually add peas to mine so I don't think that part is authentic. But the taste was amazingly authentic. I ate it with rice, mini chapati and tamarind chutney to complete my indian feast. Recipe here.