Indian Spiced Lentils
2 tablespoons olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon ground turmeric
1 cup green lentils
1 1/2 cup vegetable stock or water
4 scallions, thinly sliced, white and green parts divided
1 green jalapeno pepper, minced
1 red serrano pepper, minced
1 tablespoon pomegranate molasses
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup cilantro leaves, chopped
1/4 cup Italian parsley leaves, chopped
1. Heat 1 tablespoon olive oil in a medium saucepan. Add onion and sauté 2 minutes. Add garlic and spices and sauté 1 minute. Add lentils and stir to coat. Add stock. Bring to a boil, cover and simmer until the lentils are soft but chewy, about 40 minutes. Transfer lentils to a large bowl.
2. Heat 1 tablespoon olive oil in a skillet. Add white part of scallions and peppers. Sauté briefly until peppers brighten in color, about 2 minutes. Remove from heat and add to lentils.
3. Stir in pomegranate molasses, salt and pepper. Taste to adjust seasoning. Before serving, add green scallions, cilantro and parsley and gently toss to combine. Serve warm or at room temperature. (The flavors will develop if refrigerated several hours or overnight.)
This is famous, but just in case you haven't heard of it: VeganBlackMetalChef's Channel
Stir-Fried Tofu, Red Cabbage and Winter Squash
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar or honey
2 teaspoons dark sesame oil
2 teaspoons cornstarch
2 tablespoons canola oil or peanut oil
1/2 pound firm tofu, cut in 1- x 2-inch dominoes
2 teaspoons minced fresh ginger
2 garlic cloves, minced
3/4 pound butternut squash, cut in 1/2-inch dice
Salt to taste
1 1/2 pounds red cabbage, cored and coarsely chopped
Rice, bulgur or buckwheat noodles for serving
1. In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, sugar or honey, sesame oil and cornstarch. Set aside.
2. Heat 1 tablespoon of the oil over medium-high heat until a drop of water sizzles and evaporates upon contact. Add the tofu, and stir-fry until lightly colored, about three minutes. Remove from the pan, and season to taste with soy sauce.
3. Add the remaining oil to the pan. When it is hot, add the butternut squash. Stir-fry until it begins to color, five to eight minutes. Add salt to taste, the ginger and garlic. Stir-fry for about 30 seconds, and add the cabbage. Stir-fry until the squash is tender and the cabbage is crisp-tender, about six minutes, adding about 1/4 cup water to the pan from time to time if the vegetables begin to stick. Return the tofu to the pan.
4. Stir the sweet and sour mixture, and add to the vegetables. Stir just for a few seconds until they are glazed. Remove from the heat and serve with grains or noodles.
Yield: Serves four.
Can anyone help me out? A few years ago someone served me stir-fried red cabbage (and I think that was all it had in it, 'cept mebbe some salt or sugar, but I can't find any recipes this simple. Could it be Mexican? Any ideas?
Could this be it?
1 head red cabbage
1 tbsp butter
1/2 red onion (julienned)
1/2 cup red wine vinegar (cider)
1/3 cup brown sugar (packed)
3/4 tsp cumin seed (toasted and ground)
3/4 tsp salt
3/4 tsp black pepper (fresh ground)
1 Cut cabbage in half lengthwise and cut out core. Cut each half lengthwise again, then cut each quarter crosswise into 1/2 inch cubes.
2 Melt butter in large saucepan over medium heat. Add the onion and cook, stirring occasionally, 10-15 minutes, or until soft. Add cabbage and saute, stirring occasionally, for 25 minutes, or until tender. Add the vinegar, sugar, and cumin and mix well. Lower heat to medium low and simmer 20 minutes more, until juices are syrupy. Cabbage should be tender but not mushy. Remove from heat and season with salt and pepper.
3 This can be made ahead and reheated when needed.
Looks interesting. I've done red cabbage with some peanut & sesame oil and fish sauce. Also had some celery & other stuff in there too. Wasn't half bad as my usual disasters. This recipe looks pretty interesting as does that squash & tofu one.
Here is a quick and easy recipe for chili beans I came up with that happens to be vegan too. The wife & kid seems to like them, though they often humor me out of pity. I usually just eyeball everything, but I wrote it down as I made it last time. So feel free to play with the amount of garlic, mushrooms, etc etc. There's no hard fast rule to this one.
VEGAN CHILI BEANS
4 Garlic Cloves (Large – diced fine or pressed)
1 Cup Diced Portobello Mushroom (finely diced to a ground meat consistency)
1 Tbsp. Olive Oil
6 oz. El Rey brand Soy Chorizo (1/2 of a link/packet)
( I insist on El Rey, it's the only Soy Chorizo that tastes "right" in my opinion.)
40 oz. Pinto Beans – canned (or cook 1 pound of dry beans from scratch)
½ Cup Yellow Onion (diced medium)
1 Tbsp. New Mexico Chili powder (HOT)
Salt to taste
Oh, and of course, garnish as you like with more onions, cheese, etc. Eat by themselves, or in an omelet, over fried corn tortillas, etc etc.
Crap, that Soy Chorizo that I claim to swear by, it's Reynaldos, NOT El Rey brand.
Wow Mike, that is too smokin'! It's got basically everything I love- beans, garlic, onion, heat, and a freakin' Portobello, can't wait to try it! I love the meatiness of Portobellos, the best burger I've had in Portland was flame-broiled w/ Portobellos. Sa-weet!
Have you ever used smoked chili paste, adobo, that's it!, to sweeten a batch of chili?
Roasted Red Beet Hummus
Nothing quite tops the rich red and burgundy of a red beet. Whether it be in raviolis or this hummus recipe, they just add so much to a dish, visually speaking. Enjoy this dish with a chilled glass of Pinot Blanc.
2 medium-sized red beets
1 cup of chickpeas
1 clove of garlic
2 tablespoons of sesame seeds
1 meyer lemon
Extra virgin olive oil
1. Wash and trim the red beets and then wrap them in tinfoil. Place them in baking dish with 1/8 inch of water and roast them for about an hour at 375 degrees.
2. In a small sauce pan, add two tablespoons of sesame seeds and just enough olive oil to coat. You don't want to dominate the sesame seed flavor with olive oil.
3. Cook them over a medium-high heat for about 5 minutes, or as needed. When the mixture looks like the photo below, remove them from the stove.
4. When the red beats are fully cooked (you can tell by poking them with a knife) then remove them from the oven and let cook. Once cooled, peel them and cube them.
5. Add the following ingredients to your food processor: the cup of chickpeas, the two tablespoons of toasted sesame seeds, the roasted beets and a pinch of salt.
6. Add 1/2 of the lemon juice to the mixture and puree it. Add more lemon as needed.
7. Salt to taste and serve. Enjoy!
Tomatillo and Avocado Salsa (It's not hot)
One of my favorite things about a taqueria is the salsa bar. It can be overwhelming with so many different flavors and colors to pick from. But today were are going green here at the Green Wine Guide with this salsa verde. Enjoy this salsa on your favorite tacos, or with some blue corn tortillas, and nicely chilled Pinot Grigio. 16 tomatillos
1 large avocado
1 red onion
1 serrano chile, minced
2 cloves of garlic, minced
4 tablespoons of chopped cilantro
Salt to taste
1. Peel and dice the red onion. Really, any onion will do for this recipe. I just chose red for the color. It really pops against the green of the tomatillos and avocados, right?
2. Clean and dry the tomatillos. If you haven't cleaned a tomatillo before, they are kinda gross and sticky (yet, so tasty!). Peel away the outer leaf and let them soak in warm water for 10 minutes. It helps if you add some vegetable cleaner. It makes washing off the sticky layer a lot easier. Puree them in a food processor until salsa-like.
3. Half and pit your avocado. See our instructions on how to do that here. Then cut the avocado into large cubes.
4. Combine the onion, tomatillo puree, avocado, serrano chiles, cilantro and garlic into a large mixing bowl. Stir just enough to mix.
5. Juice the limes and mix. For some extra tang, you can add lime zest to the dish too.
30-Minute Seasoned Sweet Potato / Yam Fries (Baked Not Fried)
2 large sweet potatoes
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon cinnamon
¼ teaspoon kosher salt
1 dash white pepper
1 Scrub the sweet potatoes and leave the skin on (best part.).
2 I like using a french fry cutter (it works sort of like those apple corer/slicer things) for this but if you don't have one, just use a knife to cut the potatoes into shoestrings.
3 Put the raw fries into a mixing bowl, and pour in the olive oil. Toss well to coat.
4 Add the seasonings and toss well again.
5 Arrange the fries on a baking sheet and bake at 400F for 10 minutes.
6 Turn the fries with a spatula and bake for another 10 minutes.
7 Blot any excess oil with paper towels, serve, and enjoy!
I saw this on an Ethiopian foodcart here in PDX, but didn't get to ask the chef.
So here's something I just worked out on the fly, lemme know what you think...
1 cooked potato, put in a blender w/ a bit of warmed chicken broth (experiment to find the right amount for you), a few twists of fresh black pepper, and you've got something to put on veggies.
Note: Feel free to put in a pat of butter, some soymilk or milk, cheese, cooked garlic...