Dinner - Red-lentil-califlower curry

Veganomicon has many great recipes.  This is fairly good.  We served it with wilted Kale which I stir fried with sesame oil, a little water, garlic, an onion I first sauted and some mirin.

3 tbsp peanut oil (I like to use olive oil or canola)

1 large onion, chopped

2 large chile peppers

2 large shallots (you can also use red onions)

1 (1/2 inch) piece fresh ginger, peeled and finely chopped

1 large parsnip, peeled and chopped

2 tsp curry powder

1/2 tsp tumeric

1/2 tsp ground cinamon

1/2 tsp ground cumin

1/2 tsp ground coriander

1 1/2 cups red lentils, sorted and rinsed

4 cups veggie broth or water

1 1/2-2 lbs cauliflower trimmed and sliced into small florets

2 tbsp chopped fresh cilantro

2 tbsp lime juince

salt to taste

Chop and prepare all ingredients.  Saute onions and shallots (or red onion) in oil until transluscent.  Add ginger and chile and saute for a minute.  Add spice and stir fry for 30 seconds then add parsip.

Add veggie broth and lentils.  Simmer 10 to 12 minutes (will turn yellow and mushy).  Add califlower and simmer 20 to 25 minutes (or until tender).  Remove from heat and serve with cilantro and lime juice.

Dinner - Cholent

This is another recipe out of Veganomicon.. which some minor modifications. It is incredibly rich tasting.  We served it with steamed Brussel sprouts.

2 tbsp olive oil

1 large onion, cut into medium dice

3 cloves garlic, diced

1/2 tsp tarragon

1 tsp carraway seeds

1 tsp salt (I did not really add salt)

ground pepper to taste

1/2 cup red wine

2 bay leaves

1/2 cup green lentils, rinsed

1 cup peeled, sliced carrots (about 1 1/4 lbs), peeled and cut into 3/4 in chunks

1 (15 oz) can tomatoe sauce

3 cups of water

1 cup TVP chunks (I used seitan)

1 cup frozen or canned lima beans or green peas

1 (15 oz) can kidney beans, drained and rinsed

Saute onion in oil until translucent.  Add garlic, tarragon, caraway seeds, salt and pepper.  Saute for a minute or so.   Deglaze pan with red wine.  Add bay leaves, lentils, carrots, potatoes, tomato sauce, water and TVP or seitan.  Mix together.   Cover and simmer for 30 minutes, until potatoes and carrots are tender.

Add lima and kidney beans and heat to serve.

Dinner - Pineapple-Cashew-Quinoa

So this is another great recipe from Veganomicon.   It is quite tasty.  The grain sausage and asparagus are a great complement:

Cook the quinoa with:

• 1 cup of quinoa well-rinsed and drained
  
• 1 cup pineapple juice
  
• 1 cup cold water
  
• 1/4 tsp soy sauce
  

Stir-fry:

• 4 oz cashews, raw and unsalted
  
• 3 tblsp peanut oil
  
• 2 scallions (or 1/2 red onion) sliced thin
  
• 2 cloves garlic, minced
  
• 1 hot red chilli, sliced in very thin rounds
  
• 1/2-inch piece ginger, peeled and minced
  
• 1 red bell pepper, seeded and drained
  
• 1 cup frozen greens peas or cooked edamame
  
• 1/2 cup fresh basil leaves
  
• 2 tbsps finely chopped fresh mint
  
• 10 oz fresh pineapple cut into bite-size chunks
  
• 3 tbsp soy sauce
  
• 3 tbsp veggie stock
  
• 1 tbsp mirin
  
• lime wedges for garnish
  

Prepare quinoa first.

Use large skillet.  They recommend non-stick but I used a stainless steel chef's pan.  Heat the pan and add cashews and saute dry for 6 minutes or until browned.  Add oil, scallions, and garlic and saute for for 2 minutes.  Add ginger and chili pepper. Stir-fry for 2 iminutes then add bell pepper and peas.  Stir-fry for 3-4 minutes, until the bell pepper is softened.  Add basil and mint, stir for a minute and add quinoa and pineapple.

Finally mix soy sauce, veggie stock and mirin.  Pour over quinoa mixture.  Stir-fry for another 10 to 14 minutes, until the quinoa is hot.  Serve with lime wedges and additional soy sauce.

Dinner - Braised Seitan with Brussels, Kale and Sundried Tomatoes

My son gave me Veganomicon cookbook for Christmas.  This is a nice recipe.    I served it over polenta which we got from Trader Joes.

• 2 tbsp olive oil
  
• 6 average shallots sliced thin
  
• 2 cups seitan (I used 8oz)
  
• 1/2 pound Brussel Sprouts
  
• 4 cloves garlic minced
  
• 1/2 tsp dried thyme
  
• 1/2 tsp dried basil
  
• 1/4 tsp dried tarragon
  
• 1/2 tsp salt (I just added Bragg at serving time)
  
• 1/2 cup sun-dried tomatoes (I took regular dried/ not in oil and soaked 4 in boiling water for 15 minutes then chopped them)
  
• 2 cups veggie broth
  
• 1/4 red wine
  
• 4 cups chopped kale

Saute the shallots and seitan in olive oil for 7 minutes until they have browned.  Add brussel sprouts and saute for 3 minutes, adding a little olive oil if needed.   Add garlic, herbs, salt, pepper and saute for another minute.  Add sun-dried tomates, veggie broth and wine.  When broth begins to bubble, add kale.  Cook until kale is wilted.

Dinner - Mushrooms and Lentils, Indian Village Carrots, Collards

This is a great combination of classic collard, lentils with garlic mushrooms and a village style Indian carrots, potatoes and peas (though I substituted green beans this time).

Dinner - May 21, 2008 - Barbecued Tempeh & Peppers

Dinner May 19, 2008 - Polenta & Tomato Basil Sauce

Tonight's dinner was very easy to fix. I purchased 16 ounces of premade polenta with sun-dried tomatoes, a jar of Tomato Basil sauce such as from Muir Glenn and a can of artichoke hearts. Simply coat a sauce pan with the sauce, slice the polenta and place it on top of the sauce. Add more sauce to the top, dice and place 1/2 can of the artichoke hearts. Simmer until hot. I served steamed asparagus, added canned black-eyed peas and a salad.