Posts Tagged ‘vegetarian recipes’

This is a super basic curry recipe.  I cheated and used curry powder instead of the traditional custom blend of fragrant seeds that makes a true Indian curry.  Don’t worry, I will soon enough post a traditional Indian curry recipe, but until then, this version is tasty, just a little bit spicy and simple to make.


6 red potatoes, diced

3 carrots, sliced

2 tablespoons canola oil

1 large onion, diced

4 cloves garlic, minced

2 tablespoons curry powder

2 red thai chilies (i just split them down the middle and toss in whole so they can be removed easily)

1 orange pepper, diced

1 yellow pepper, diced

20 cherry tomatoes, cut in half

1 cup frozen peas

1 cup coconut milk

1 cup water

1 teaspoon black pepper

1 tablespoon ginger, minced

1/2 cup cilantro (1/4 cup for cooking, 1/4 cup for garnish)

2 teaspoons sea salt

In a big pot saute the diced onion in oil on medium-high heat.  Add the potatoes, carrots, curry powder, and red chilies. Let that cook for a bit (5 min) and then add the orange and yellow peppers, ginger, salt and pepper.  Stir around for a couple of minutes and then add the water and scrape up all that flavour on the bottom of the pot.  Also add the coconut milk, cherry tomatoes and half the cilantro. Bring to a boil and then reduce heat, cover and simmer on med-low for about 20-30 minutes or until the veggies are soft.  Add the peas right at the end.  Serve with brown basmati rice and lots of extra cilantro for garnishing.  Makes about 4-6 servings.  Tastes even better the next day!

~The Vegan Project

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2 Cans of chickpeas, drained and rinsed

Sunflower oil to coat

2 teaspoons chinese five spice

cracked black pepper

Salt to taste

Roast for 30 minutes or so at 425F, or until chickpeas are crispy and dark brown in some spots.  Let cool in the pan and they will become hard and crunchy.  Now I used chinese five spice here but of course you could use any combination you like.  Or just a generous salt and peppering?  We’ll be posting more combos of these in the future, they’re a keeper.  Roasted chickpeas are the best snack ever!

~The Vegan Project

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I love fried potatoes!  Especially in the form of a latke.  I made a batch the other night and grazed on the leftovers for a couple of days.  The night of, I served them with pan-fried Veggie Beer Sausage and dollops of dijon and non-dairy sour cream.  This meal is NOT low fat.  But it is super awesome and delicious!

8 potatoes, peeled and grated

1 onion, grated

1/2 cup flour

2 tablespoons cornstarch

1 teaspoon baking powder

1 teaspoon each of salt and pepper

Canola oil for frying

After peeling and grating the potatoes, squeeze as much water out of them as you can.  Mix with grated onion, flour, cornstarch, baking powder and salt & pepper.  Let sit for 20 minutes.  Heat oil (about a half inch deep) on medium heat in a large non-stick pan.  When the oil is hot, scoop the latke mixture with your hand and plop it in the oil.  Not too moulded though. An abstract shape makes for crispy bits around the edges. Cook for a couple minutes on that side, flip and cook a few minutes more.  Kind of a personal gauge thing depending on how hot your oil gets.  Line an oven proof baking dish with an old paper bag and layer the cooked latkes on top and put in the oven to keep warm at 220F.  Make sure to cook all the latkes at once.  The mixture won’t keep, but the latkes sure will!  Serve with Veggie sausage, mustard and non-dairy sour cream for a slavic-ious dinner!

~The Vegan Project

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This recipe is a mesh between a couple of different baba recipes.  In reality, Babas make borscht with what they have on hand, or what is available thus, no two batches are ever the same.  The constant is beets…

5 large beets, diced and chop up the greens too!

5 carrots, diced

1 large onion, diced

1 tablespoon earth balance

1 teaspoon black pepper

2-4  cups pickle juice (this is a secret baba trick. We happened to have tons of pickle juice leftover from a Costco sized jar.  If you don’t have this much, or any, sub for 2-4 tablespoons vinegar and add a teaspoon of salt)

1 bunch dill. chopped

Lots of water

Add the beets, tops, carrots, pickle juice and water (how much will vary. You want to cover the veggies and then some) to a large pot.  Bring to a boil, reduce heat to medium, and simmer for 30 minutes. In a separate pan, saute the diced onion in earth balance on low for about 20 minutes or until soft and they have some colour. Add sauteed onions to the pot and most of the dill and black pepper and simmer for another 20 minutes or so.   Add the rest of the fresh dill and serve hot with a dollop of non-dairy sour cream.  Popular additions are green or wax beans and a can of ‘squished in your hand’ plum tomatoes.  Makes a lot!

~The Vegan Project

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