Tag Archives: quick and easy

Cauliflower and Broccoli in a Rich Makhani Gravy

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This is such an easy Indian recipe from Vegan Richa – great for a tasty weeknight dinner, and comes together very quickly.

Some changes I  made:
– subbed 1 tsp of ground fenugreek for the leaves
– subbed half a can of fire-roasted tomatoes for fresh, and skipped the simmering time
– skipped the cashews and used a whole can of coconut cream (full fat)

Pad Thai

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This pad thai recipe from Vegan Flavorista is so simple and quick to make – without the fish sauce of traditional pad thai, it does lack a little umami, but it’s still a fantastic dish. I only made two changes to the original recipe:
– I subbed Thai basil for cilantro
– I used a 1/2 tbsp less of sugar

padthai

Easy Salads

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When you just don’t feel like cooking every day of the week, and you’re feeling bad about all the crap you ate last week, this is what you should do:

1. Boil some french lentils, about a 1/4 cup of dry lentils per serving, with twice as much water (rinse lentils, bring to a boil, reduce to a simmer for about 30 mins or so). Strain.

2. Boil some pearled barley (or quinoa, or millet, or wheat berries), about a 1/4 cup per serving – cover generously with water, bring to a boil, reduce to a simmer and cook about 30-40 mins. Strain.

3. Peel half a medium sweet potato per serving, chop into 1″ pieces, soak in cold water for about 30 mins.

4. Chop up a kabocha/buttercup pumpkin into quarters (1/4 per serving) and don’t bother peeling, also soak in cold water.

5. Heat oven to 425F. Rinse veggies, dry and then toss in a little safflower oil, some garlic powder, dried thyme and rosemary. Roast for about 30-40 mins, till tender.

6. Make a vinaigrette: 2 tbsp of good balsamic vinegar, 6 tbsp olive oil, a pinch of salt, a big pinch of brown sugar, some cracked pepper and some minced garlic (this makes enough for about 3 servings).

7. Serve everything warm, mixed up with a salad of spinach, red onion, grape tomatoes, cucumber and avocado.

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Chocolate Chip Cookies

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I tried PPK’s classic chocolate chip recipe a few days ago – I didn’t make any intentional adjustments but I did accidentally leave out the tapioca flour. Also: I rolled the dough into balls but forgot to flatten them. As a result, they took twice as long to cook. I wasn’t too keen on the texture, but that may have been the result of the missing tapioca flour (which you can sub with arrowroot or cornstarch). They did have a nice, slightly caramel flavour which I liked.

Tikka Masala

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I don’t know much about Indian cuisine and I’m a total sissy when it comes to spicy food, but this recipe from Vegan Richa is pretty great – very very easy to whip up, healthy, tasty and good comfort food for winter.

Makes enough for 2-3 servings.

8 oz tempeh, cut into half inch cubes
1 cup warm water
1 tsp garam masala
1 tsp salt
1/4 tsp of cayenne or more to taste
1 tsp paprika
1 tsp of vegan yoghurt (I used So Delicious coconut milk greek-style)

Heat a small on medium-low. Mix the everything together in a bowl then pour into the pan – let it simmer slowly for about 20 mins, until the liquid has cooked off/been absorbed. Add a teaspoon of oil and brown the tempeh. Remove from pan and set aside.

2 tsp canola oil
1 small onion, finely diced
1/2 tsp garam masala
1/4 tsp paprika
1 tsp ground coriander
1/8th tsp of ground fenugreek
1/4 tsp turmeric
1 bunch of swiss chard, finely chopped and washed well in salted water
3 fresh tomatoes, pureed 
1/2 tsp ground ginger
1/2 tsp garlic powder

Add the oil to the pan you were using, keeping the heat to med-low, and saute the onion for about 5 mins, till translucent. Add all the spices and stir well, then add in the kale. Stir again, let it cook down a couple of minutes and add the tomatoes, ginger and garlic (fresh can be subbed for dry, I was just too lazy this time round). Let it simmer uncovered for 20 mins.

1/2 tsp sugar
2 tbsp vegan yoghurt
1/4 c of unsweetened milk (approx.)

Add the above to your pan and mix – add more or less milk depending on the consistency you want. Let it cook another 3-5 minutes and then serve over rice.

Cauliflower Mash

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This recipe comes from Spabettie, and makes a fantastic sub for mashed potatoes. It’s really creamy (and not “bean-y”) and very filling.

Makes enough for 4 generous sides.

1 head of cauliflower
1 tsp garlic powder*
1 can white beans (greath northern, butter, cannellini)
2 tbsp Earth Balance or similar
smoked salt
pepper
soy milk (unsweetened)

Bring a pot of water with a steamer basket to the boil. Core your cauli, chop into florets and steam for about 20 mins, until tender. Rinse the beans well and drain. Add the cauli and beans to a food processor and blend till creamy, using milk as needed and to your preferred consistency. Blend in the margarine and season with salt and pepper.

*the original recipe calls for fresh garlic, I just prefer powdered in these kinds of recipes

Creamy Roast-Garlic White Sauce

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This recipe comes from Mangia, Gioia, and is a great base for all kinds of flavours. It’s very simple, extremely low-cal and heart-healthy, but you can add vegan parm or nutritional yeast, maybe some cayenne, load up on different veggies – all kinds of variations.

This makes enough sauce for about a pound of pasta.

1 head of garlic
1 tbsp canola oil

Slice off about an inch from the sprout end (the pointy end) so the raw edges of the cloves are all exposed. Peel away any excess skin that is flaking off. Set the garlic head on a sheet of tin foil, drizzle over the oil, wrap up tightly and roast at 350 F for about 45 mins – till the cloves are lightly golden. Set aside till cool enough to handle.

1 lb of silken tofu
1 tsp onion powder
1.5 tsp vegetable bouillon or fake chicken bouillon
1/2 tbsp sake or white wine
pinch of nutmeg
plenty of black pepper
smoked salt or sea salt

Add all ingredients to a food processor, and squeeze the flesh from the garlic head in as well. Blend till smooth.