Tag Archives: tomatoes

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)

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.

Confit Byaldi or Ratatouille

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This is so incredibly good served over fettuccine – the original recipe can be found here – and I have to be honest and say I generally don’t like zucchini-heavy dishes, or cooked tomatoes. It’s kind of time-consuming to make, because there is a lot of chopping involved, and a lot of cooking time, but it’s worth it!

serves about 3-4, depending on how piggy you are (I am piggy).

3-4 mixed bell peppers

Halve the peppers, deseed, place on foil-lined sheet and bake at 450 F for about 20 mins, until the skin sort of bubbles and can be removed easily. Let the peppers cool a little and the peel them. Dice pretty fine and set aside.

2-4 zucchini, summer squash, whatever mix you like
3-4 vine-ripened tomatoes

Slice the veggies into thin disks – about 1/16th of an inch. I have a mandolin so this is no problem for me, but if you’re using a knife and aren’t a pro chef, slicing it thicker is fine, just keep the pieces consistent. Place the squash/zucchini in a colander, sprinkle with salt and toss (this will let some of moisture out). Set veggies aside.

1 large yellow onion
2 tbsp oil
4 cloves of garlic, minced
3 vine-ripened tomatoes, finely diced
1 bay leaf
1 large sprig of thyme

Finely dice the onion and saute with the oil and garlic for about 10 mins on med-low heat till soft, but not browned. Add the  tomato and herbs, continue to cook until most of the liquid has evaporated (about 15 mins). Add the diced peppers, cook another couple minutes, season liberally with salt and pepper and removed the bay leaf and thyme sprig. Keep 2 tbsp of this mixture aside for the vinaigrette. Heat your oven to 275 F. Spread the mixture into a baking dish, skillet or other suitable oven-proof thing. A skillet is best, because if you need to pop it on the stove to quickly reduce the liquid, you can. On top of the mixture (“piperade” is the proper term), make a pretty overlapping pattern of squash and tomato. Don’t worry if you have a lot of leftover veggies – you can just pile them up.

2 cloves garlic, minced
1 tbsp oil
1 tbsp thyme leaves (fresh)

Mix together and sprinkle over your dish. Cover with foil and bake for about 2 hours. Remove foil and bake another 30 mins. If there is still a lot of liquid in the dish, you can put it on the stove and bake it off (if you’re serving this with pasta, I personally don’t think it’s a problem having a bit of extra liquid – it still tastes amazing). This dish is a good make-ahead, too: to reheat, place it under the broiler on low and cook till browned. Serve with the following vinaigrette:

Reserved piperade
1 tsp oil
1 tbsp balsamic vinegar
1 tsp fresh thyme leaves.

I have a photo around somewhere – will post eventually! I’m thinking about adapting this recipe to suit a crockpot – could be disastrous, could be awesome, we’ll find out tonight.

Here’s a rough nutritional breakdown (not accurate because the amounts I use for veggies and stuff is always slightly different, and I used pureed tomato this time. Also, this includes a 4 oz serving of pasta per person).

 

Vegan Tacos

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These were awesome! thanks goes to The Chubby Vegetarian for this recipe.

This lentil ‘meat’ makes A LOT – probably enough for at least 8 tacos.

UPDATE: I made these again recently and upped a lot of the spices, it’s now even tastier! Recipe now reflects those changes.

1 large yellow onion, diced
2 tbsp oil

Saute the onion on medium till translucent.

1.5 tsp cumin
1 tsp ancho chili powder
1 tsp chipotle chili powder
1.5 tsp smoked salt
2 tsp smoked paprika

Add the above ingredients and saute another minute.

2 c water or veg stock/broth
1 tsp of faux-beef bouillon (or faux-chicken)
1 cup mixed brown and green dry lentils
2 tbsp tomato paste
1.5 tbsp white vinegar
1 tsp toasted sesame oil

Add the above ingredients, stir well and bring to a boil. Reduce the heat to medium and let it simmer for about 55 mins: keep an eye on the pan as you may need to other a little more water. The idea is to cook until all the water is absorbed and the lentils are soft but not mushy.

To serve:

soft tacos, warmed in the oven
shredded lettuce
diced avocado
vegan sour cream
vegan cheddar, grated
salsa*

*To make the salsa:
2 tomatoes
3 cloves of garlic
1/2 red onion
salt and pepper
juice of one lime (add a few squeezes at a time and taste for preference)

Heat a cast iron pan on high, add the tomatoes (whole) and blacken all over. Add the garlic and brown it a bit – be careful not to burn it. Throw everything in the food processor with a dash of oil and about 1/2 tsp sugar and pulse about 12 times; it should be chunky, not soupy.

Stuffed Zucchini

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After the disaster that was dinner last night (zucchini fritters), I was super happy that this dish turned out so well. Two things: I actually don’t like zucchini but I’ve been trying to expand my vegetable horizons, and the other ingredients in this dish really balance out the zucc and make it much more palatable; the stuffing would work fantastically in potato skins, so I might try that next. Original recipe here.

Main course for 2 people:

1 super large zucchini (I’m talking like 12″ long and about 2-3″ in diameter)
1 onion (I used a regular old yellow onion)
about 10 large shiitake mushrooms
2 large cloves of garlic, minced
4 large basil leaves
canola oil (I used peanut because those stupid fritters used up all my canola last night – the peanut oil was fine)

1/2 c breadcrumbs
1/2 c faux cheddar cheese (Daiya makes this)

3/4 c of marinara sauce (I just used a can of stewed tomatoes, which I pureed)

salt & pepper

Finely chop your onion and throw into a non-stick fry pan with a couple of tablespoons of oil on medium and cook a couple of minutes. Finely slice the mushrooms and add those too, along with a couple of pinches of salt and some cracked pepper. Stir frequently and cook down – about 4 mins. Slice your zucchini lengthwise and scoop out the middle – I used a grapefruit spoon for this because it has serrated edges but the zucchini is soft enough you should be able to do it with a regular spoon.

Lay your zucchini down on a baking tray and spoon in the tomato sauce (the marinara or whatever you’re using): not too much, as you want to leave room for the other stuff. Stir a 1/4 of the cheese into the mushroom mixture, along with the basil (chiffonade the basil by stacking the leaves, rolling them tightly lengthwise and then finely slicing them) and then spoon that on to the zucchini. Top with the breadcrumbs and the rest of the cheese. Bake at 350 F for about 25mins.

I found the topping to be a little dry so i drizzled over just a little extra peanut oil.