Recipe here: https://www.ambitiouskitchen.com/butternut-squash-ch ickpea-lentil-moroccan-stew/
Archive for Vegetarian Main Dish
Veggie Thai Curry (3 Recipes)
Ingredients
- 2 T vegetable oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 head cauliflower, chopped
- 2 t cumin
- 1/2 t cayenne pepper
- 4 t curry powder
- 1 t salt
- 1 t black pepper
- 2 cm pieces ginger, minced
- 14 oz can tomato, blended
- 15 oz can chickpeas, drained
- 14 oz can coconut milk (or substitute 2/3 c water and 1/2 c more cream)
- 1/2 c cream
- 1/2 c torn spinach (optional)
- 1/2 c chopped cilantro
Instructions
Saute the onion in oil over medium heat until it begins to soften, add the garlic, stirring frequently. After a minute, add remaining ingrediends, cover, and simmer until the cauliflower is tender. Add the spinach and cilantro in for the last minute.
Adapted from https://tasty.co/recipe/simple-veggie-curry
ALSO Vegetarian Thai Green Curry at https://choosingchia.com/thai-green-curry-tofu/
ALSO Thai Panang Curry with Vegetables (Michael made, was delicioius)
Stuffed Peppers
Basic ingredients are bell peppers, rice, hamburger, onion. For vegetarian, use chickpeas.
Recipe using cooked rice: https://www.beefitswhatsfordinner.com/recipes/recipe/55603/classic-beef-stuffed-peppers
Recipe using uncooked rice: https://www.delish.com/cooking/recipe-ideas/a23014857/classic-stuffed-peppers-recipe/
Wild Rice Pilaf
• 3/4 c converted rice
• 1/2 c chopped onion
• 1/2 c diced carrots
• 1/4 c raisins
• 2 T butter
• 1.5 c vegetable broth
• 1/2 c frozen peas
• 3/4 c cooked wild rice
• 1/3 c toasted almond slices
Cook the wild rice beforehand (see below). Saute the converted rice, onion, carrots and raisins in butter until onion is tender. Add the broth; bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 20 minutes. Stir in frozen peas, wild rice and almonds; heat through.
COOKING THE WILD RICE:
See https://www.thekitchn.com/how-to-cook-wild-rice-on-the-stovetop-198709
Baked Potatoes Bar (and Roasted Carrots)
- Preheat the oven to 400°F.
- Rub potatoes or sweet potatoes generously with olive oil and salt and pepper.
- Bake 60 minutes, or until the potato is fork-tender and the skin is crisp.
- Do the same with carrots or whole zucchini and add them in for the last 40 minutes
Use sweet potato as well as golden potatoes. Serve with butter, yogurt, broccoli, fried chicken bits, bacon bits, grated cheese, sliced black olives, green onions, avocado.
Serve with Cucumber Radish Salad.
African Dishes
Vegan Gambian Peanut Stew (Domoda) at Rainbow Plant Life
Shakshuka (Poached Eggs in Tomato Sauce)
3 T oil
1 diced onion
1 diced and seeded poblano or bell pepper (or diced zucchini)
4 finely chopped garlic cloves
1 t cumin
2 t paprika (optional)
1/4 t chili powder
12 peeled tomatoes (or 1 28 oz can peeled tomatoes)
8 eggs
1/3-1/2 salt (depending on proportion of canned tomatoes) and 1/4 t pepper
chopped cilantro
Cook the chopped pepper and onion in oil until the onion becomes translucent in a cast iron pan. Add garlic and spices and cook for an additional minute. Add the tomatoes and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer. Add zucchini (if using). Make small wells in the sauce and crack the eggs into each well. Cover the pan and cook until the eggs are done to your liking (5-8 minutes). Garnish with chopped cilantro.
Serves 6
Chickpea Noodle Soup
2 T oil or butter
1 large onion, diced
4 large carrots, peeled and diced
2-3 large stalks celery, sliced (some leaves ok)
radishes and/or zucchini (optional)
1 t EACH, dried: thyme, basil and oregano (or substitute 1 1/2 t curry powder and 1/2 t turmeric and add 1/4 c cream at end for an Indian flavor)*
2 cans or 2-3 c chickpeas, drained and rinsed
6 oz (1.5 c) rotini or egg noodles
10 c water
3 t vegetable base
1/4 c fresh chopped parsley or cilantro
1 t salt
3/4 t pepper
juice of a lemon or lime
Saute onions, carrots, celery, and dried herbs in oil over medium heat until they start to soften (5+ min). Add other vegetables (if used), chickpeas, pasta, spices, liquids. Bring to boil then simmer for 7-10 min until pasta is done. Add parsley, salt, lemon juice, cream (if used), and pepper. Serve with green salad, bread and butter. Serves 10.
* OR add cardamon, ginger, garlic per the curry vegetable soup recipe here ( https://holycowvegan.net/easy-vegetable-curry/ ) or just use that recipe with cream or yogurt instead of coconut milk (substitute an equal amount of regular yogurt or cream diluted with water [14 oz coconut milk = 1 c heavy cream + 2/3 c water])
Amy’s Chana Masala
3 T oil
1 t cumin seeds
1 1/2 c finely chopped onions
1 1/2 t finely grated peeled fresh ginger
1 t ground coriander
1/2 t cayenne pepper
1/2 t turmeric
1/2 t amchoor powder (or juice of 1/2 small lemon)
1.5 c finely chopped tomatoes (or one 14 oz can diced tomatoes)
1/2 t salt
3 c cooked chickpeas and 1 cup of the cooking water
3/4 t garam masala
3/4 c yogurt
1/4-1/2 c finely chopped fresh cilantro.
Heat oil over medium heat. Add cumin seeds and sizzle for 10 seconds, then add onions and cook until they are slightly browned. Stir in ginger, then add coriander, cayenne pepper, and turmeric (plus amchoor powder if using) all at once. Add tomatoes and stir for 1 minute. Add 1 c water and salt and simmer 10 min. While you are waiting, take about a third of the chickpeas and mash them with a potato masher. Add the whole and mashed chickpeas along with one cup of their cooking water and simmer 15 min. Add garam masala (and lemon juice if using) and simmer 5 min. Stir in yogurt and cilantro and serve.
Ceviche
- 1 lb diced (to 1/2 inch) fresh fish or pealed deveined shrimp
- 1 c fresh lime juice (6 limes)
- 1 small/medium lemon
- 1 med white or red onion, diced or thinly sliced
- 1 t salt
- 1/4 t black pepper
- 1/3 c (1/4 bunch) cilantro chopped
- 1 jalapeño seeded/ribbed and minced (for medium heat; there is about the same amount of heat in 1 poblano, 1 jalapeno, 1 serrano)
- 3 diced Roma tomatoes (substitute mango or pineapple for tropical flavor)
- 1 diced peeled cucumber
- 2 T oil
- 1 diced orange (grapefruit is too bitter)
- 1 diced avocado
Marinate the fish or shrimp in the citrus juice for about 2 hr (until opaque white; 15 min for cooked shrimp) in refrigerator, stirring mid way through. Add remaining ingredients; folding in avocado last. Chill for 30 min. Serve with chips or on tostadas. Tabasco sauce optional.
To make crispy tostadas: lightly spray or brush mini or regular corn tortillas with oil and bake at 300 F until crisp, about 25-30 minutes, turning halfway through.
Eggplant Parmesan
Winter Squash Soup
Peel, dice and set aside – 1 large or 2 small carrots, 1 sweet potato, 2-3 cups winter squash.
Dice and add to soup pot with 1 T oil and 1 T butter – 1 stalk celery, 1 small or half large onion, 1/2 – 1 red pepper 1-2 cloves garlic. Cook and stir until soft and the onions start to brown.
Add orange veggies and 5-7 cup of water. Add 1 packet Sazon seasoning. Simmer until all the veggies are soft. Remove from heat and use an immersion blender to blend well. Salt to taste. Add 1/3-2/3 cups cream or coconut milk. [14 oz coconut milk = 1 c heavy cream + 2/3 c water]
Barley Vegetable Soup
3 T olive oil
1 onion
2 cloves garlic
7 c water
1.5 T vegetable broth base
1 c barley
4 carrots
chunk of cauliflower
1 zucchini
1 tomato
1/2 c frozen corn
1/2 t basil
1/2 t oregano
1/4 t black pepper
1 T lemon juice
Dice onion, mince garlic, and sauté in a large pot in olive oil over medium heat for about 5 minutes. Add the next group of ingredients (all vegetables chopped), bring to boil and simmer for about 40 minutes. Stir in lemon juice.
Corn Flour Dosa
Mix in bowl to form a thin batter:
2 c corn flour
1/2 c flour
2 t cumin seeds
1/3 t salt
1 largish onion finely chopped
handful of cilantro or parsley, finely chopped
water as needed
Spread thin in pan in oil and fry over low heat until golden brown on each side.
Pineapple Chickpea Curry
https://meals.bluezones.com/recipe/56c496faf83f55a2e4d91b35
Double everything except the green beans. Can use cream & water (3 parts cream to 2 parts water) instead of coconut milk. Add 1/4 t cayenne pepper and 1/4 t salt at end. Thicken at end by bringing to a boil and then adding 1 T corn starch suspended in 1/3 c cold water, stir.
Crock Pot Black Beans and Rice Soup
1 medium onion, chopped
3 carrots, thinly sliced
2 stalks celery, thinly sliced
4 cloves garlic, minced
1/2 tsp. ground cumin
1 1/2 tsp. dried basil
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. Tabasco sauce
2 16 oz. cans black beans, drained and rinsed
1 14 1/2 oz. can crushed tomatoes
2 14 1/2 oz. cans broth
1 1/2 cups cooked rice
Combine all ingredients except rice in crock pot.
Cover and cook on low 8 to 10 hours (high 3 to 4
hours). Add cooked rice before serving. 8 servings.