Vegan Sweet Potato Curry

 

 

Hey, friends!  It’s been way too long, I know.  I won’t go into all the gory deets about the reason(s) for my sabbatical… Let’s just say a few major life events have taken place since my last entry. My dad passed away in January.  That was tough. He was a great guy and was well-loved by his family, friends, and his community. I really miss him.

I had my long-awaited spinal surgery in February, and am now in the process of building my strength back up via physical therapy (sans pharmaceuticals, thank you!). Also, we moved into our new house! We actually moved in the day after my operation, so I had the perfect excuse to not lift anything heavy. Or anything light. Or really to do anything at all except lie there, look pretty and coalesce. Two of those goals were accomplished, anyway. It’s not easy to look cute when you’re racked with pain, constipated and hopped up on opiates. I wish I had a picture to share! Between photographic proof of my hideousness and all this talk of death and bowel issues, this may very well be the best food blog EVER WRITTEN!!

At any rate, I’m back… And properly pumped about sharing some of my new creations, as well as some old faves I’ve up and veganized!  Why “up and”?  Who started that?  Maybe I’ll up and look it up later.

So, Brian and I are always searching for hearty main meals. We have our go-to dinners, but it’s fun to try new things… Especially when that new thing turns out to be a home run. This curry is a home run. It’s a grand slam. And not the Denny’s breakfast kind.

I don’t usually name my food, but I jokingly told Brian I was going to call this curry “Stef”. He didn’t get it, so I told him how Steph Curry is one of the best basketball players of all time, shooting-wise  (in my opinion, he’s up there with Chauncey and Reggie), and this curry is a slam dunk. And not the special at Dunkin Donuts. Plus, STEF are the first four letters of our last name. Ergo, “Stef Curry”. 

Now that this recipe has been christened, as well as metaphorically and hyperbolically correlated to TWO sports terms, it’s time to share.  We love this recipe so much that it’s now part of our weekly rotation! Let me know what you think!

 

 

Ingredients:

1 Tbsp canola oil

1 small yellow onion, diced

3 cloves garlic, minced

½ tsp cinnamon

½ tsp turmeric

½ tsp cumin

1 tsp ginger

1 Tbsp curry powder

Pinch of red pepper flakes (optional, but just do it)

1 can (15 oz) chickpeas, drained and rinsed

1 can (15 oz) diced tomatoes, undrained

1 large sweet potato, peeled and diced into 1” chunks

15 oz coconut milk

½ cup chopped fresh parsley

Jasmine rice, for serving

Instructions:

  1. Heat oil in a deep skillet or Dutch oven for a minute of two over medium heat.  Add the diced onion and cook 2-3 minutes until soft and translucent. Stir in the garlic.
  2. Add all the spices and continue to cook another 3 minutes or so, allowing the flavors to hang out and get close to their onion friend. This is an essential step, I say, in developing some deep and delicious flavors for any curry dish.
  3. Toss in the chickpeas, tomatoes and coconut milk. Lastly, add your sweet potato chunks.
  4. Turn the heat down to a simmer and cover. Let cook for about 30 minutes, stirring occasionally. You want the sweet potatoes to just be fork-tender, not mushy. After the 30 minutes is up, taste to see if you’d like to add more spices. At this stage, I usually hit it with a little sea salt and black pepper, with just a dash of red pepper flakes. Continue to cook, if necessary, until sweet potatoes reach desired consistency.

My favorite way to serve this dish is as pictured:  Put prepared rice in desired serving dish, ladle curry over, then top with freshly chopped parsley.

Makes 4 servings.

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Thai Peanut Noodles

 

 

 

The future, the present and the past walked into a bar. Things got a little tense.

That’s just my dad joke way of saying happy December!  How fast has this year flown by, seriously??

I almost want to spend an entire day at the DMV, just to slow time down a bit. Or maybe the airport. Better yet, why not just hop on a treadmill, where time actually stands still?  And am I the only one who thinks “treadmill” is an awful word for a piece of exercise equipment? It’s no accident that “tread” rhymes with “dread”. Think about it: Only on a treadmill can you keep taking steps without moving forward. Did you know that the treadmill was originally used to drive machinery? It’s true. It was used by animals to power small farm machines, for medical research, and even to punish prisoners (Ok, that one actually makes sense. It can feel like a punishment to tread that mill.).

 

 

With Christmas right around the corner, I’ve got some great holiday recipes on deck, so stay tuned! But for now, I want to share with you one of my go-to meals. Because it’s so simple to make, it’s perfect when you’re short on time. Most vegan bloggers have their own version of this recipe in their arsenal, and for good reason.

 

We like it spicy, so I always add extra hot sauce. This time I used carrots, mushrooms and red onions, but you can use any combo of your fave veggies!

It’s easy to customize things to your liking, too; whatever veggies, whichever noodles, however spicy… Plus, it’s just as good cold the next day, if not better. That’s usually what happens here, unless we wind up scarfing down the whole thing in one sitting. Yup, it’s that good! Almost treadmillworthy. Go away, spellcheck.

 My beautiful Mom!!!  Brian and I brought her these noodles and the potstickers with sesame dipping sauce while she continues to recover from her hip replacement. She told me she could definitely go "vaygan" (that's how she pronounces it, like Ronald Reagan) if she could have me cook for her every day. If only, if only!

 

Thai Peanut Noodles

 

Ingredients

*12 oz linguine (or rice noodles, or spaghetti)

* 1 ½ cups thinly slice bell pepper

* 1/3 cup roasted peanuts, chopped

*1/4 cup chopped cilantro

*1/4 cup sliced green onions

For the Sauce:

*1/2 cup creamy peanut butter

*2 Tbsp reduced sodium soy sauce

*1 ½ Tbsp agave nectar or pure maple syrup

*2 Tbsp lime juice

*1 Tbsp sesame oil

*2 tsp Sriracha

¼ cup warm water

 

Instructions

  1. Prepare pasta according to directions on package.
  2. While noodles are cooking, prepare the sauce. Stir together peanut butter, soy sauce, sweetener, lime juice, sesame oil, Sriracha and water until smooth. Add a bit more water to thin the sauce, if needed.
  3. Drain the noodles and return them to the pot. Add bell peppers. Pour in peanut sauce and toss to coat.
  4. Place the noodles in a bowl and top with peanuts, cilantro and green onions. I also like to add a slice of lime as a garnish, which can and should be squeezed over the finished product, just to give it that extra little juuuuushhhh.

Serves 4

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Yummy Vegan Lasagna Roll-Ups

 

 

As the weather grows colder, I grow hungrier. I’m not sure if it’s some primordial instinct (good band name), or just an excuse to eat more. Either way, with the promise of upcoming holiday feastsuses comes the undeniable craving for comfort food.

What comes to mind when you hear the phrase “comfort food”?  By nature, the foods we find comforting come with a bit of a stigma. They are usually rich and filling and calorically dense. They also tend to come slathered with cheese, drowning in gravy, or swimming in sauce, and almost always with a supersized side of guilt. But just what is it about these qualities in foods that draw us in like… like… like similes and metaphors?

For some, it’s a memory connected to past comfort.  Just one whiff can take you back to those Sunday dinners around Grandma’s table. The region of our brains responsible for our sense of smell is closely connected to the part that handles memories and emotions. These are called “smemories” by people who are me.

Other times, we seek comfort in food the way we would a friend. After all, a true friend is always there for us. I’ve seen people take out their stress and frustration on a poor unsuspecting bag of Oreos (Brian), and I’ve witnessed a woman scorned practically bankrupt a Chinese buffet, all because the guy she’d been seeing for the last three months wasn’t actually the Gunnar Nelson, just a drifter selling blonde hair extensions out of the back of his 1989 Dodge Caravan/”small living space”.  I’d have to call that discomfort food. I know it made me uncomfortable.

 

Each of us has a favorite comfort food.  Even within the same household, it can be diff’rent strokes. For example, Mr. Drummond might have had a bad day at his nondescript wealthy New York businessman day job, and all he can think about is getting home to Mrs. Garrett’s lentil meatloaf and mashed. After her harrowing encounter with the creepy photographer who picked her up hitchhiking, Kimberly turns to dark  chocolate to calm her shattered nerves (Why, 70s television, WHY???).

 

Willis and Arnold, on the other hand, are talkin’ bout dairy-free ice cream. Moral of the story: The world don’t move to the beat of just one drum. What might be comfort food for you, may not be comfort food for some.

On a very special episode, they all sit down around a candlelit table and enjoy a lovely Italian dinner of salad, garlic knots, and deliciously comforting lasagna roll-ups.  Spoiler alert: IT’S ALL VEGAN!!

I wasn’t sure I could veganize one of my favorite comfort foods, but by gum, I’ve done it!  These lasagna roll-ups are filling, satisfying and yes, comforting.   The meal the fractured 70s sitcom family portrayed above is pretending to enjoy is actually the perfect meal to feed your real, together family on a meatless Monday, or to serve to guests you really, really like. 🙂

 

Ingredients

  • 12 lasagna noodles prepared according to package directions, drained and laid flat to dry (I use either parchment paper or a cookie sheet)
  • 1 recipe Master Marinara (or 3 cups of your favorite vegan sauce, which this should be!)
  • Optional: Sauteed vegetables (onions, peppers, zucchini, mushrooms) to add to sauce for more substantial comfort)
  • 1 recipe Cashew Ricotta

Cashew Ricotta

  • 1 ½ cups raw cashews
  • Zest of one lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast, or "nooch", as we call it
  • 2 garlic cloves
  • ¼ tsp each kosher salt and black pepper
  • ¼ cup non-dairy milk, unsweetened
  • Water as needed, for consistency
  • ¼ cup (about half a bunch) Italian parsley, chopped

Instructions

Preheat oven to 350.

Put your cashews in a medium bowl. Bring a small saucepan of water (I use my tea kettle) to a boil and cover the cashews well with it. Let them soak while you make the marinara and/or boil the noodles, at least half an hour. Alternately, you can soak them overnight. I’ve almost always got cashews soaking in the fridge.  Drain and place in blender or food processor. Add the other ingredients, except for the water, and blend until smooth.  You’ll have to scrape down the sides a few times to make sure everything’s smooth and creamy. If needed, add water a teaspoon at a time until your desired consistency is reached. This is what mine looks like after hanging out in the fridge overnight and being slathered on the pasta (See? We can slather too!)...

 

By the way, this makes a really great dip for crackers or crudité!

Place ricotta in a bowl and mix in the chopped parsley.

If sauteeing vegetables, now is a good time to do that and add them to your sauce. When the sauce is finished and cooled a bit, pour about a cup in the bottom of a 9x13” baking dish.

Now comes the fun part!  Put about 1/4 cup of the ricotta mixture on each noodle (I always make 12, but lose a couple along the way, so really it’s 10 noodles I use. Just be sure to distribute the ricotta evenly betwixt noodles). Leave a little room along both ends and carefully roll up. Place seam-side down in prepared baking pan and cover with remaining sauce.

Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes.

Oh!  I would be remiss to not include a recipe for quick vegan parmesan.  It’s a really nice addition to so many things, but especially pasta dishes like this one. Before you pop these babies into the oven, just take:

  • 1 cup raw cashews
  • ¼ cup nutritional yeast, or “nooch”, as we call it
  • ½ teaspoon garlic powder
  • ¾ teaspoons sea salt

and put all the ingredients in a blender (or food processor fitted with the S blade) and pulse until it’s the consistency of parmesan cheese.  It’s super important to use the pulse button, because if you go too far, you will have cashew butter!

We put this beep on EVERYTHING!  Even popcorn.

Sprinkle on enough to cover each rollup and then put it in the oven. Store any leftover parm in the fridge.

A cibo consolatorio de vegano… To Italian vegan comfort food!

 

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