Curried Potatoes, Cauliflower and Green Squash

Summer is (unofficially) over and it is getting cool enough again to use the oven.  After a trip filled with all sorts of meat, I was excited to enjoy a warm vegan delight...but don't let the word "vegan" scare you.  I constructed this dish based on what looked good at the local veggie stand and to not be too hot because it is not that cold out yet.  It is a mild curry taste that is savory and filling.

Here was the method to my madness...
Turn on the oven to 300 degrees and in a large pot with a cover (you can see the pot I used below) that can be put go in the oven, mix:

• 1 can of light coconut milk (or regular)
• 1 cup of vegetable stock (low salt preferred, you could also do chicken stock)
• 1 tsp of sea salt
• 2 keffir lime leaves (optional)
• 2 tbs of a good curry powder
• 1/2 tbs of garram masala powder
• 1/2 tbs of paprika
• 1/2 tbs of black pepper
• 1 tbs of rice vinegar
• 1/2 tbs of sage powder (or fresh sage)
• 2 tsp of cinnamon

Perfect Memorial Weekend Chick Pea Salad!

Near us in Astoria, there is this great restaurant called Il Bambino that has a bunch of little salads you can order.  My favorite is their chick pea panzanella which they make for me without the bread. I've played around with variations on this funky little salad.  The key is to keep all parts equal and the same size so it all balances well.

In a big bowl, toss in all of the following...

• 1 can of chick peas, drained and thoroughly rinsed
• 1 can of corn (preferably not with salt), drained and rinsed
• 1.5 cups of soy beans, shelled
• 1.5 cups of spring onions, scallions or red onion, diced to be the size of the chick peas
• 3 roma tomatoes (gutted), diced to the size of the chick peas
• 1/2 large green (or red, yellow, orange) bell pepper, diced to the size of the chick peas (see a theme yet?)
• 1.5 cups of cucumber, diced to the size of the chick peas
• 1.5 cups of good feta, diced to the size of the chick peas.  You need the feta to be salty and tart.  A sweet feta will not cut through the other sweet ingredients.  

Toss this all together and then season to taste with:

Curried Vegetables over Noodles

I've been away from cooking due to a crazy schedule and travelling but I happy to be back.

Back with a well-intentioned but not so great meal.  I will give you the recipe as I made it but include in brackets where something should change in the future to make it delicious.  I learned a lot from this meal...mainly that brussel sprouts do not like to be curried.

Preheat your oven to 400 degrees.

Yellow Stew

Okay...so it doesn't have the best name but I can't think of anything better.  It started out being a white meatless chili but then I did not have enough peppers and the slow cooker was too full for enough beans to be considered chili.  So it is Yellow Stew and despite its Sesame Street-esque name, it is delicous!

I opted for the slow cooker for this one on high the entire time.  From the moment I started tossing things in until I served it, it took a total of about 4 hours of stewing.

Step 1:  Turn on Slow Cooker on High and add 3 tbs of olive oil.
Step 2: Nuke 3 cups of Potato Leek Soup.  Why nuke it?  Because then it will be hot when it goes in the crock pot.  Getting the slow cooker hot is 1/2 the battle and if you are putting in a lot of ingredients from the fridge, it will take forever.
Step 3:  Add all of the following in whatever order your heart desires:

• 1 whole yellow onion, chopped
• 3 cloves of garlic, chopped
• 3 russet potatoes, chopped small with the skin on
• 3 stalks of celery, chopped
• 1 cup of vegetable stock
• 2 yellow bell peppers, chopped
• 3 parsnips, chopped
• 1 bunch of scallion tops (I had them leftover from a salad that used the white parts)
• 1 head of cauliflower, chopped (no stalks)
• 1/2 pound of mushrooms, chopped small
• 2 tbs of salt 
• 2 tbs of peppers
• 1 tbs of garlic powder
• 2 tbs of each rosemary, thyme, sage
• 3 cups of boiling hot water
• 6 dashes of tabasco sauce for some heat
• 1/2 tbs of red pepper flakes

Impromptu Mexi-veggie Stew

I recently got a root canal in one of my front teeth due to a sporting accident when I was teen, long story.  Well, unfortunately, it means I can't eat anything that needs my front teeth to bite, rip or chomp. So soup, a lot of soup.  Today I brought a can of wonderful gluten free soup that I enjoy at home when I can add cheese and spices but in my office directly out of the can and heated in the microwave was less than uplifting.  Instead of moping, I took action and swung by the grocery store and concocted a fun filling easy to chew chunky stew on the spot...and it was delicious!   The photo to the right is really bland looking because I stewed it for extra long to make sure everything was nice and soft.  Chop off 15 minutes and the veg will be brighter and crisper.

I'm calling it Mexi-veggie Stew because I was in the mood for Mexican, although, I will admit, that there are several at least 2 items in the stew that are not very Mexi at all.

Quinoa-Stuffed Peppers w/ Goat Cheese

yeah...I left them under the broiler too long,
but the were still amazing! 

I'm on a veggie kick lately...it happens from time to time. I always forget how filling a meal can be with out meat.  This recipe is one of those great filling (but not weighty) meals that I always forget about.  And it is easy to make and adaptable!

TIME:  1.5 hours

YOU WILL NEED:

• A Large baking dish with a lid that can go from stove top to oven easily.  I used our large Le Creuset French oven. But you can use a pan for the stuffing on the stove top and a different dish for the oven.  I just like having less to clean afterwards!  
• Rice maker or just a pot.  

First cook the 1 cup of quinoa (red or white) in 1 cup of veggie stock and 1/3 cup of water.  While that is cooking in the rice cooker, prepare the stuffing:  

Sautee in the large pot on the stove, until the onion is translucent and the carrots are soft:

Tomato Leek Veggie Medley Stew

I really like soup and I like throwing a bunch of stuff in my large slow cooker and coming back hours later to a delicious meal.    This stew was supposed to be a soup and was supposed to have a lot more stuff in it but my eyes were bigger than my slow cooker when I was at the grocery store.  I had a fridge full of veggies and just started grabbing random veggies I thought would taste good together...I hoped.

Time:  30 minutes prep, 5 hours in the cooker (3 hours if you cut everything smaller)
You will need:

• a slow cooker  You could also do this in a pot on the stove on low or even in the oven around 250 degrees. I used a large slow cooker so you may need to reduce the ingredients for your vessel.  

Turn the slow cooker on high and pour in 2 cups of veggie stock (I like Imagine's veggie stock) and 4 cups of hot water.  Let the liquid pre-heat until it is hot to touch...this will help the stew come together more quickly.