More curry! MMM... This one is super easy to whip up too! All you need are spices, cauliflower, and tomatoes.
Required: 1 Cauliflower, 2 Medium sized tomatoes, Canola Oil, Garlic Powder, Turmeric, Cayenne Pepper, Curry Powder, Sea Salt, Black Pepper, Butter or Soy Margarine
Take a vegetable steamer and place it in a pot or deep pan and fill with water. Add cauliflower. Bring to a boil. Steam the cauliflower until soft. Meanwhile chop two tomatoes into small chunks. Take 2 Tbsp of canola oil and heat on high in pan. Throw in tomatoes and stir. Keep on high heat. Toss in the steamed cauliflower. Stir in 4 tsp of garlic powder, 4 tsp of cayenne, 3 Tbsp of curry powder, 1 Tbsp of turmeric, and 1/4 cup of margarine or butter. Keep stirring until butter melts completely. Add salt and pepper to taste.
Serve over bed of brown or saffron rice!
I made crepes for dinner this weekend. Even though it does take a little while to prepare, it's completely worth it. Crepes are extremely versatile because you can make sweet desserts or salty breakfasts. I took the crepe recipe from All Recipes.com. It's not vegan, however, there is a vegan version available as well. I'm going to try that this week and post a comparison. Thanks to guest chef Steve for helping me make this.
Now for the traditional crepe. Here's the recipe I used.
Required: 2 Eggs, 1 Cup of Soy Creamer (or just regular milk), 2/3 Cup All-purpose Flour, 1 Pinch Salt, 1 1/2 Tsp of Canola Oil
You can use milk if you don't have soy milk. Combine all of the required ingredients into a mixing bowl. I don't have a blender so I used a hand mixer, you could probably use a whisk too. Make sure you circle the bowl so that you can get the sides as well. Cover the bowl with saran wrap and place in the fridge. You're supposed to let the mix sit. On All Recipe it says to place the bowl in the fridge for an hour. But, I think you could probably let it sit while you make the ingredients to go inside the crepe.
For the filling I used spinach, mushrooms, onions, garlic, and mozzarella cheese. Chop all ingredients including spinach. Use 1 Tbsp of canola oil. Sauté garlic, onions, and mushrooms first. Stir. Place cheese in next. Make sure the cheese starts to melt before throwing in the spinach. Toss in the spinach. Let it cook. Stir. Throw some salt in for taste. If the sauté is too watery you can use a little corn starch. The cheese may be enough to make it clump together.
Heat a well oiled skillet. On medium heat pour about 1/4 cup of the crepe mix into the pan. Make sure you coat a larger area of the pan. Enough to create a good sized crepe. Cook 2-5 minutes until golden brown. Turn once.
Place the filling in the crepe and fold in half. Serve. MMM!
To my surprise, I found out recently that one of my co-workers prefers asparagus over broccoli. I had just assumed that most people were iffy on asparagus. Boy, was I wrong! This really simple recipe goes out to the 'a' lovers out there in the world. For those of you who are skeptical, try this and report back to me.
Required: Asparagus, Olive Oil, Garlic, Sea Salt
Prepare asparagus by chopping the stems. I bought my asparagus from Trader Joe's so they were already cut, I simply had to cut them in half. Mince one garlic clove (or two if you love garlic). Oil the pan enough to cover the bottom. Saute the garlic under high heat for a few minutes. Throw in the asparagus. Throw in some salt for taste. Cover while keeping the heat high. You want the stems to get a little dark (see above picture). Stir. Uncover when you think they look about right.
Serve over rice. Yummy!
Another recipe with tofu and broccoli! I promise I'll insert some variety in here. This dish is inspired by Cafe 101 on Franklin. They have a No Huevos Rancheros (no eggs) entree which uses tofu that's pretty good.
Required: Onion, Corn, Black Beans, Tofu, Salsa, Cayenne Pepper, Black Pepper, Sea Salt, Olive Oil
Optional: Corn Tortilla, Broccoli, Cumin
Chop the onion! Slice the firm tofu into cubes. Oil pan with 2 or 3 Tbsp of olive oil. Saute onion. If you're going to use broccoli, I would put it in at this point. Stir in tofu cubes. Sprinkle a little less than desired amount of cayenne pepper and a pinch of cumin. Add black beans then corn. Stir. Sprinkle more cayenne pepper to taste. Top off with sea salt and black pepper to taste and stir.
Prepare a piece of warm corn tortilla on a plate. Spoon the mix onto the tortilla and top with some salsa. Mmm, vegan mexican!
Mom would be proud if you ate this broccoli dish. You could make this with your eyes closed.
Required: Broccoli, Chili Oil, Canola Oil, Sea Salt
Take desired amount of broccoli and dump it in a pan. Add 2 Tbsp of Chili Oil (this will give your dish a hint of spiciness.) Then add a couple of tsp of Canola Oil. Saute on high heat until broccoli gets a little charred. Yes, I said charred. See the dark brown spots in the picture above? You want it to look like that. Although you DON'T want to overcook it. I usually don't like my broccoli soggy. I like it soft yet fairly crisp. You can serve this with rice or pasta or use it as a side vegetable dish in a multiple course meal.
Don't forget to add Sea Salt to taste. Salt makes everything taste better!
More curry! MMM... This one is super easy to whip up too! All you need are spices, cauliflower, and tomatoes.
