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11 April 2006 @ 10:35 pm
I made this last week and meant to post about it but my son got sick over the weekend and I ran out of time..but it is my recipe for last week. :)

I made this in my slow cooker, which is how I make just about everything these days, but I bet it would taste just as good if not better if you made it the way the recipe tells you to!

Sweet Potato Chickpea Curry
~2 medium red onions
~1 clove of garlic, peeled
~1 small hot pepper (birdseye, Thai chilli, or, if you're a wimp like me, 1 tsp chilli powder)
~1 3 inch piece of ginger, peeled and cut into chunks
~2-3 tbsp canola oil
~2 1/2 tbsp curry powder
~1/2 tsp salt
~2 pounds (about 3 medium) sweet potatoes, peeled and cut into 1/2 inch cubes
~ 1 400mL can lite coconut milk
~1 tbsp tamarind paste (I never have this on hand so I use 3 tbsp lime juice)
~2 1/4 cups hot vegetable broth
~4-5 cups (about 4 cans if using canned) cooked chickpeas
~2 tbsp chopped cilantro leaves (for garnish, optional)

1. In food processor, pulse garlic, onions, hot pepper and ginger until finely chopped (or do it by hand)
2. Heat canola oil in a large pan over medium low heat. Add onion mixture and saute until soft, about 5 minutes
3. Add curry powder and salt, stir to mix. Add sweet potato and stir until covered in spice mix. Stir in coconut milk.
4. Dissolve tamarind (or lime juice) in hot broth and add to pan. Bring to boil. Reduce heat and simmer partially covered until sweet potatoes and just cooked, about 25 minutes.
5. Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Add more broth if you want a saucier texture.
6. Transfer to warm bowl and top with chopped cilantro.

Total Time: About 40 minutes.

***********************************
I used 6 small sweetpotatoes, 2 ordinary onions, 1 tsp chilli powder, 1.5 of hot curry powder (I bought some nice stuff), and dumped it in my slow cooker with 1 400ml can of lite coconut cream (I read the recipe wrong), approx. 2 tsp of fresh finely grated ginger (I just assumed it would be added that way and was wrong), 1/2 can water, 1 massel vegan stock cube (chicken flavour) and let it cook for 4 hours on low. Then I put in 3 cans of drained chickpeas and cooked on high for another 1.5 hours because the sweet potato was still very firm. I stirred through the juice of one lime just before serving, and I also stirred in a few bunches of fresh spinach to wilt, just before serving. I put it on a blend of brown and basmati rice and topped it with ripped up coriander.

It was delicious!! And my meat-loving husband said it was fantastic and ate leftovers twice afterwards of his own volition. I'm keeping this recipe!

I still have to post my favourite vegan recipe and I can't decide which one!! I have so many from when I was vegan. Argh!!

Edit: It makes 6 very large servings or 8 good sized servings
 
 
09 April 2006 @ 06:28 pm
ROAST TOMATOES - easy

roast tomatoes can be added to salads, added to the side of a main meal or just eaten as a yummy snack :)

ingredients:

4 tomatoes, cut into wedges
2 tablespoons olive oil
1 teaspoon vinegar
2 teaspoons dry oregano (or fresh if you have it)
salt
pepper

method:

  1. pre heat oven to 200 degrees celcius (390 degrees farenheit)
  2. cut tomatoes into wedges
  3. put them in a bowl and add the other ingredients and mix around
  4. put on an oven tray (skins sides down)
  5. bake for 30 minutes
 
 
09 April 2006 @ 03:26 pm
i made this recipe up today and it was great :)


TOFU NUGGETS - easy

ingredients:

250g firm tofu
1 or 2 cloves of garlic, sliced (not diced)
2 tablespoons soy sauce
1 tablespoon brown sugar
1/2 teaspoon apple cider vinegar (any vinegar will do)
1 tablespoon olive oil

method

  1. pre-heat oven to 200 degrees celcius (390 degrees farenheit)
  2. BREAK the tofu into 2cmx2cm (1 inch x 1 inch) chunks (do not 'cut' it with a knife, the aim is for the nuggets to have rough surfaces
  3. with a small knife, cut a little slit in each tofu chunk and push a thin slice of garlic into each chunk
  4. put the tofu in a bowl and add all the other ingredients, mix around til the tofu is coated in the mixture
  5. put the chunks on an oven tray (grease tray if you wish)
  6. bake in oven for 20-30 minutes
 
 
07 April 2006 @ 03:14 pm
VEGAN COOKING CLUB

i think i have made the rules too strict in this community. so.....

this week, everyone is invited to post their favourite vegan recipe, whether it's from a book or made up by you or sweet or savoury or a main meal or salad or entree.... post away :)
 
 
04 April 2006 @ 10:58 pm
Hi there everyone,

I can't fill out the poll! I can only view the answers, not sure what's up with that.
I'm not vegan anymore but I was for about seven years. I'm definitely up for a vegan food challenge, I want to start reintroducing vegan meals around here 3-4 nights a week.

I eat just about anything vegan except some kinds of melon that I just can't make myself like, no matter how hard I try. I also tend to mostly eat cheaper vegan foods as I've been a poor student up until now.

I hope nobody's offended that I joined this community.

See you around....please be nice to me. I'm a confused omnivore and I want to go back to being vegan. I just didn't have the conviction to be pregnant and breastfeed as a vegan. And I know there are plenty of arguments that I would be just as healthy if not healthier - right now though, I have enough going on without stressing about that, and I thank you in advance for respecting that.

Having said all this I am very much looking forward to some vegan recipe trialling!
 
 
 
19 March 2006 @ 12:17 pm
from The Vegetarian Meat and Potatoes Cookbook by Robin Robertson

2 Tbsp olive oil
1 celery stalk, chopped
1 sm. yellow onino, chopped
1 sm. red bell pepper, seeded and cut into 1/2-inch dice
1 lg. garlic clove, minced
4 sm. new red or white potatoes, quartered
one 14.5 oz can diced tomatoes, with juices
1/3 c dry white wine
2 bay leaves
1 tsp minced fresh thyme leaves or 1/2 tsp dried
1 tsp minced fresh oregano leaves or 1/2 tsp dried
1/4 tsp turmeric
1/8 tsp red pepper flakes
1 1/2 c vegetable stock or water
salt and pepper
2 c cooked fava beans (frozen fava or lima beans ok)
one 9-oz package frozen artichoke hearts, cooked according to package and drained
2 Tbsp minced fresh parsley

**I think you could easily leave out any ingredients that you don't like, ie celery, without much trouble.

- Heat the oil in a large pot over med. heat. Add the celery and onion, cover, and cook, stirring a few times, until softened, about 5 mins. Add the bell pepper, garlic, potatoes, tomatoes, wine, bay leaves, thyme, oregano, turmeric, and red pepper flakes. Stir in the stock and bring to a boil. Reduce the heat to low, season with salt and pepper to taste, cover, and simmer for 30 mins, or until the vegetables are just tender and the stew is beginning to thicken.

- Add the fava beans, artichokes, and parsley and simmer for 15 mins longer, adding more water if the stew is too thick. Remove and discard the bay leaves before serving.
 
 
19 March 2006 @ 09:19 pm
hello vegan cooking club people :)

has anyone else found a recipe they are going to attempt this week?

don't be shy :D

post away :) everyone is invited to post a recipe every week.
 
 
18 March 2006 @ 08:36 pm
hi,

the first recipe i am going to attempt is called "apricot, beetroot and cumin soup".

i got this recipe from a book called "Vegan" by Tony Weston and Yvonne Bishop.

serves 8 (apprently)

ingredients:

6 medium beetroot, peeled and chopped
1 tablespoon lime juice
125g (4 oz) ready to eat dried apricots
2 red onions, chopped
1 garlic clove
1 teaspoon cumin
1 teaspoon paprika
1.2 litres of vegetable stock liquid
600ml (1 pint) orange juice
salt and pepper

to garnish:
soya cream
2 tablespoons pumpkin seed oil
2 tablespoons chopped coriander leaves

method

1. place the beetroot, lime juice, apricots, onions, garlic, cumin, paprika and vegetable stock in a large saucepan. bring to boil, then cover and simmer gently for 45 minutes.

2. transfer the mixture to a food processor or liquidiser and blend until smooth. (the soup can be frozen at this point).

3. add the orange juice, then season to taste with salt and pepper. garnish the soup with a swirl of soya cream, a little pumpkin seed oil and a sprinkling of coriander leaves.
Tags:
 
 
18 March 2006 @ 07:40 pm

welcome to.... VEGAN COOKING CLUB :)

how this community works....

  1. all members are invited to post one vegan recipe per week
  2. if you try cooking a recipe that is posted here, leave a comment and let us know how it went. report back about things like:
    - how the meal tasted
    - how hard it was to find ingredients for the recipe
    - how hard the meal was to cook
    - how expensive/inexpensive the ingredients were
    - any suggestions to improve the meal
    - photo's of the meal you cooked
    - any tips about cooking the meal
    - good vegan side dishes (salads, sauces, etc) to serve with the meal

    note: if you post a recipe out of a book, make sure you reference it with the title and the author of the book. and, if you post a recipe from a website, make sure you reference/link to the website.

    -----

    important:

    all recipes posted are to be strictly vegan.

    this means strictly, no meat (yes that includes no fish), no dairy products (i.e. no cow/goat/sheep milk, cheese, cream, etc), no eggs, no honey.

    basically no animals, no animal products and no animal bi-products.

    if you post recipes containing animals, animal products or animal bi-products, your post will be deleted.

    if you are aware that people have to be careful to choose vegan versions of some ingredients, try and mention this in your post. for example, some bought curry pastes have shrimp paste or fish oil in them, so people need to be careful to select a vegan curry paste.