Sunday, September 12, 2010

Pea and Potato Curry Bake


3-4 small to medium red potatoes (peeled or unpeeled, I peel)
1/2 medium yellow onion, diced
8-12 oz. package frozen peas and carrots
2 Tbsp olive oil
2 tsp garlic powder
2 tsp curry powder
1 tsp garam masala
1 tsp better than bouillon (or ~1/2 cube bouillon cube)
1 tsp salt
3/4 cup water

Cut potatoes into 1 to 2 inch cubes and place in 1 quart casserole dish (all I had was a cake pan!). Add onions, peas and carrots, oil and spices. Mix together. Add water, cover with aluminum foil or a lid, then bake at 375 degrees F for an hour (or 425 degrees F for 45 minutes) until potatoes are tender.

Serves: 3-4

Preparation time: 15-20 minutes
Cook time: 60 minutes

Next time I might serve with a side of jasmine rice cooked with bouillon (note that there is no sauce). The potatoes were super moist and good. Might add more peas and carrots next time. Otherwise great as is!

Monday, September 6, 2010

Labor Day Shepherd's Pie

Mashed Potatoes:
4 red potatoes, cubed
2 Tbsp vegan margarine
Splash plain soymilk to taste
Salt to taste
optional vegan bouillon cube (I used better than bouillon)

1 medium onion, chopped
1/2 pounds carrots, cubed
3 cloves garlic, minced
1 Tbsp vegan margarine
1 can vegan Lentil Soup
2 Tbsp flour
2 Tbsp plain soymilk

Boil potatoes until tender, remove most of the liquid and add remaining mashed potato ingredients. Mash with a fork for lumpier potatoes or a potato masher for creamier ones.

While potatoes are cooking, put carrots in a small pan with some water to boil and cook until tender.

Next put onions in a frypan with the margarine and cook until translucent. Add garlic and cook for one minute longer. Add soup to begin warming. In a seperate container combine the flour and soymilk (I blend them in my Magic Bullet blender) then add to frypan with the soup mixture and bring to a boil before simmering to thicken - don't forget to stir! Add cooked carrots.

Once soup mixture is done, put in the bottom of a casserole pan. Top with mashed potatoes and cook in the oven for 30 minutes at 375 degrees. Will probably boil over so is good to put on a large cookie sheet.

Wednesday, September 1, 2010

Ghetto Chana Masala


2 Tbsp vegan margarine
1 medium onion, chopped
1 - 3 large cloves of garlic, minced
1/2 - 1 Tbsp curry (pinch garam masala if available?)
2 Tbsp tomato paste (or alternatively ketchup, its what I use)
15 oz can chick peas, undrained: reserve liquid
1/2 Tbsp lemon juice (or alternatively apple cider vinegar, used once and was fine)
1/2 tsp salt
fresh black pepper (optional, I leave out sometimes)
crushed red pepper, optional to taste
1/2 Tbsp olive oil

Heat margarine on medium high heat. Saute onions until slightly translucent. Add garlic and cook for one minute longer. Reduce heat to medium. Add curry and tomato paste. Stir and simmer about 2 minutes. Add chick peas with liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add oil. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.

Makes: 2-4 servings, Preparation time: 10 minutes, Cooking time: 15 minutes