Chickpea Tikka Masala

So finally our schedules let us be together on a Tuesday! Hurrah! I was craving Indian food and the rich creamy tomato sauce of Tikka Masala called my name.

I found a recipe online that was similar to what I was thinking. (If you'd like the original it is here.)

Potokar had this Dried Ginger in her cabinet. I threw in about a tablespoon in the middle of sauteing. I love ginger, so I didn't mind getting chunks of ginger occasionally... just keep that in mind if you decide to use it. I thought it was very tastey and brought a brightness and peppery element to the dish.

2 tablespoons olive oil

1 1/2 tbls onion powder

1 tbls ground ginger (plus 1 tbls dried ginger - optional)

1 1/2 tablespoon Garam Masala

1 tbls Curry Powder

2 teaspoons ground cumin

3 teaspoons ground coriander

2 teaspoons paprika

1 teaspoon turmeric

½ teaspoon cayenne pepper

2 (14.5 oz) cans chickpeas, drained and rinsed

1 (28 oz) can crushed tomatoes (petite diced tomatoes would work too)

1 cup of water (possibly more if too thick)

1 can full fat coconut milk (I only skimmed the thick part off the top)

Salt to taste (I used about 2 tsp)

1. Bring the oil to heat over med-high heat.
2. Add the chickpeas and then sprinkle all seasonings over the top. Stir to coat and saute for 1-2 minutes.
3. Add the  can of crushed tomatoes and water, bring to boil. 
4. Reduce heat and simmer for at least 15 minutes, stirring frequently.
5. Add the creamy coconut milk and stir thoroughly. It should be a rich orange color. Let simmer another 5 minutes. Taste - add salt as necessary.
6. Serve over rice.

I used an Instant Pot to make rice in less than 15 minutes. 

Place 1.5 cups of rice (she had long grain brown rice), 1.5 cups water (plus 2 tbls) in the Instant Pot. Secure lid, turn on, press manual, reduce time to 8 minutes and walk away. This pressure cooked the rice on high for 8 minutes (takes a few minutes to come to pressure). The rice came out perfect. I did add a little vegan butter to give it a bit of flavor. 

Helping a Friend Stay Healthy!

I was quite surprised to see that I hadn't posted in 2 months! Unfortunately, I have been a traveling crazy person for work. So we haven't had our Tuesdays.

However, a couple weeks ago, Potokar was having some medical concerns and was pretty stressed out. It also didn't help that she was pretty stressed out at work and she told me that she had eaten McDonald's fries and a vegan donut for lunch! What the heck! No good upstanding friend nor wanna-be chef can let this happen!

I mean I just couldn't let that slide. So... I spent some time (it really was only about 5 hours start to finish) and created a weeks worth of meals for her. I am including the links of the items I made plus the info on the items I "created."

For Breakfasts -

1. OhSheGlows - Sun Dried Tomato Mushroom and Spinach Tofu Quiche This is delightfully gluten/wheat free and Potokar raved about it! For those reading... Oh She Glows cookbooks and blog are the best! We haven't had a bad meal from these recipes!
2. Homemade Instant Oats from OhMyVeggies This ensured they were Gluten/Wheat free. I packaged them up with dried blueberries, dried chopped mango and currants in little snack size ziplocs.

For Lunch

1. Chickpea Salad Sandwich - This was made how I like my egg salad. Course Chopped Chickpeas, vegan mayo, mustard, a small dab of pickle relish. salt and pepper. This was placed in a small containers with notes "Spread Me" on them and bread was in a Ziploc with a note "Toast Me"
2. OhSheGlows - Carrot Apple Ginger Soup - I picked this one specifically because the reference to wanting while the author was sick. Not to mention the bright color was just cheerful - just the pick-me-up Potokar needed.
3. The fixings for Pesto Hummus Tomato Sandwich - I used my own recipe for hummus (which REALLY isn't much different than any other you will find on the web.) I got the inspiration for the sandwich from The Simply Vegan Blog. I didn't cut up the tomato or avocado - I put instructions in the lunch bag to cut that morning so they wouldn't get soggy or gross. The bread was in a Ziploc with a note "Toast Me", and the hummus and pesto in separate little containers with notes "Spread Me" on them (the pesto was in a previous post)
4. Stuffed Sweet Potato - baked sweet potato with a black bean salsa (chopped tomatoes, onion, green chili's, garlic powder and salt/pepper)
5. I also included sliced apples with peanut butter. (Potokar insists on PB that is only peanuts and salt.)
6. Additionally homemade hummus with celery to dip was included on various days.

For Dinners

1. My Recipe for Chili - I put these in Mason Jars and the left overs went in the freezer
2. Pastaless Lasagna - homemade marinara (simple cans of petite diced tomatoes, sauteed garlic and onion with a sprinkling of oregano and basil - simmered for about 1/2 hour then into the food processor til smooth), layers of thinly sliced zucchini, yellow squash and spinach. The ricotta was made up on the fly as the local store didn't have the vegan brand. I mixed vegan cream cheese, soaked cashews, garlic powder and parsley in the food processor until consistency of ricotta. This was in between the layers. Along with cashew Parmesan. 
3. Salad mix - we LOVE the mix in the Chicago Diner Cookbook. They don't have the link online that I can see... so I am not sure how it works with sharing something like that... so I linked you to their cookbook. It is basically red leaf lettuce, cabbage, rocket/arugala and some delicious other items.

Potokar seemed to love all of these items. Below are the pics she posted online.

The menu was a guideline to ensure I had the right amount of meals for her. The note said she could change it up however she liked.

This was left on the door of her garage. I think I forgot to mention this was all done without her knowing. I met up with her after delivery and didn't say a word. It was SO hard not to blurt out that I had snuck into her house and delivered all the meals!

This is what her fridge looked like. The extra chili, soup and lasagna was in the freezer. Top shelf left were breakfasts, right lunches. Second shelf dinners with the bag-o-salad mix. 

I was a little disappointed that I didn't get a chance to make the dressing for the salad or the gluten-free cornbread to go with the chili. But I think it was a hit anyway!

Stuffed Peppers

Another success in my book! I was so happy with the outcome and Potokar loved them too! Another recipe where I have a craving for the "meat" version and was determined to make a delicious veggie kind!

By the way if you can find this "cheese" you will be happily surprised! This is delicious and I was shocked at how cheese-like it was!

3 - Large Bell Peppers
1 - Large Eggplant
2 - fresh Corn kernels
1 - fresh bunch of Spinach - chopped
1 can of Black Beans - drained and rinsed
2 cups of cooked Rice (or Wild Rice, Rice/Quinoa blend)
1/2 - 2/3 cup favorite salsa or green chili (see bottom pic)
Vegan cheese slices
Salt
Pepper
Garlic Powder (garlic granules)
Onion Powder
Ground Cumin
Ground Corriander
Chili Powder
Cayenne Powder
Olive Oil

1. Heat oven to 400 degrees.
2. Cut the bell peppers in half length-wise removing the stem and seeds. 
3. Char the peppers over open flame (or on a BBQ.) 
4. Place them in casserole dish that has been sprayed with non-stick spray.
5. Mostly peel the eggplant (meaning leaving small strips of skin - I like a little on there, feel free to remove it all if you prefer.) Dice into small squares. 
6. Heat fry pan over med-high heat and add 2 tablespoons of olive oil. When very hot, add the eggplant, sprinkle with salt and pepper then stir fry until brown. Remove from pan and add to a large mixing bowl.
7. In same fry, add new olive oil - 2 tablespoons. When hot, add corn kernels. Sprinkle the kernels with salt, pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp cumin, 1/2 tsp corriander and 1 tsp of Chili Powder, pinch of cayenne to your taste. (Feel free to adjust these to taste) Scrape the pan as the kernels caramelize. When browned, remove from heat and add to mixing bowl with the eggplant.
8. Add rice, spinach, beans and salsa/green chili to the eggplant and corn mixture and mix well. TASTE! I had to add a 1/2 tsp of salt for my preference. The rice, spinach and beans will soak up some of the seasonings... so feel free to add a bit more here. (another 1/2 tsp of garlic/onion, a pinch or two of cumin, 1/2 tsp of chili powder... if needed.)
9. Place about 1/3 to 1/2 cup of mix to each pepper. Feel free to have it mounded.
10. Cover dish and place in oven. Bake for 25 minutes (or until peppers are soft.)
11. Uncover, place half slice of cheese on each, return to oven for 5 - 10 minutes until cheese is melted. 
12. ENJOY!

Potokar had these green chili's - we thought it was salsa - but it was just delicious chili's in a jar.

Gnocchi with Basil Pesto Cream Sauce

A few weeks ago I made a variation of a recipe I found online for Gnocchi with  basil pesto and bacon. My son loved it! So I knew I had to figure out a way to make this for Potokar, as we well as for the friends that came over last night. I hope you enjoy it too!

For the pesto:
2 cups of fresh basil
1/2 - 1 cup of other leafy green - I used parsley. Some like a kick and use cilantro.
3 gloves garlic
1/4 cup pine nuts (I find you can use cashews or walnuts also, but pine nuts are traditional)
1/2 tsp salt
1/2 cup olive oil
1/4 nutritional yeast (optional)

Gnocchi:
1 package of Gluten Free Potato Gnocchi
2 cloves garlic - minced
2 tbls olive oil
1/2 cup pesto
2 cups veggie broth
1/2 cup cashew milk
1 pkg of baby bella mushrooms (8 oz) - sliced or chopped
1 bunch of fresh rinsed spinach - sliced
1/2 tsp salt
1/2 tsp pepper

Parmesan cheese I use this one from Minimalist Baker (who has an amazing site and delicious recipes!)
3/4 cup raw cashews
3 tbsp nutritional yeast
3/4 tsp sea salt
1/4 tsp garlic powder

This recipe used DeLallo Gluten Free Gnocchi.

1. In a food processor place all the ingredients for the pesto. Process until fine paste forms. Scrape sides down and process again. Taste - add salt if needed. Scrape into bowl and set aside.
2. Place items for the parmesan cheese into clean food processor. Process until fine powder. Serve in small bowl.
3. In large sauce pan, heat 2 tbls of olive oil over med-high heat. When hot, stir-fry the minced garlic for 1-2 minutes until fragrant.
4. Add the gnocchi to garlic, stir fry until slightly browned. 
5. Add the veggie broth and pesto, mix gently until the pesto is incorporated. Reduce heat to simmer.
6. Add mushrooms, salt and pepper. (Some may prefer to saute' the mushrooms in olive oil or vegan butter before adding.) Allow to simmer for at least 8-10 minutes.
7. About 10 minutes before serving - add spinach and cashew milk. (Note: I do suggest cashew milk for this as it is creamier than soy or almond.) 
8. Mix well and bring to a low boil to thicken.
9. Serve with the Parmesan sprinkled on top. We enjoyed it with a nice light salad with a sweet dressing.

Rice and "Meat" stuffed Cabbage

This recipe came out of craving I had for Stuffed Cabbage. My favorite is the same as listed here which is similar (if not the same) as what I have in a Betty Crocker cookbook.

When I made this for Potokar... I couldn't find the "sauce" recipe. (I was too impatient with my phone!) The one I came up with from memory - I didn't like! (Potokar did though and even had seconds!) However, I am putting the sauce, that I do like, here.

Also I used a multi-grain rice from Minute Rice. Minute® Multi-Grain Medley It gave the filling a more "meatier" look!

2 cups cooked rice
1 cup chopped walnuts
2 peeled carrots (chopped fine) - I used purple carrots
1 pkg (10 - 12 oz) baby bella mushrooms (chopped fine)
1/2 onion chopped (or 1 - 2 tsp of onion powder)
2-3 cloves garlic minced (or 1 - 2 tsp of garlic granules/powder)
Salt/Pepper to taste (approximately 1 1/2 tsp of salt / 1/2 tsp pepper)
3 cups dark greens of choice (spinach, kale, chard) chopped
1 large head of green cabbage
1 can (15oz) of tomato sauce
1 tsp of sugar
1/2 - 1 tsp of lemon juice
1 tbls cornstarch
1 tbls water

1. Cut the core out of the cabbage. Go in at an angle - make it kind of wide as the less hard "stem" or "rib" the easier it is later.
2. Place cored cabbage in large pot. Fill with water - I like to let the water pour into the hollowed out core to loosen the cabbage. Set over high heat and bring to a boil. Roll the head around through out cooking.
3. While the cabbage is boiling, combine walnuts, cooked rice, carrots, mushrooms, onion, garlic, salt and pepper in a medium bowl and mix well. I had put the walnuts and mushrooms in a food processor and pulsed until chopped fine (but not soup.) They were pretty wet. If you find hand chopping leaves them dry - add a tablespoon or two of water.
4. Pre-heat oven to 350 degrees
5. About 15 to 20 minutes of boiling - the cabbage should start being able to be removed from the head. Using tongs, pull a leaf or two off and set on flat surface. (I usually try to separate as many as I can but leave them in the water to continue to soften as well as letting the center of the head get more pliable.)
6. Using the recently removed cabbage leaf, on the thicker end place approximate 1/4 to 1/3 cup of "meat" (Walnut/Mushroom mix) to the bottom center. Then fold the edges inward and roll like a burrito. Place seam side down in a casserole dish, roasting pan or cake pan.
7. Repeat step 5 and 6 until mix is used up.
8. Mix the tomato sauce, sugar and lemon juice in a small bowl. Pour over cabbage rolls evenly.
9. Place dish in oven for 20 - 25 minutes when the juices are boiling.
10. Mix cornstarch with water. 
11. When baking is complete - carefully pour "most" of the juices into a heat proof bowl or glass measuring cup. Add cornstarch water and mix thoroughly. Pour mix over cabbage rolls again.
12. Serve with a light cool salad.

Enjoy! Let me know what you think. Would love to hear your feedback!

Roasted Red Pepper Polenta with Corn and Bean Salsa

In addition to looking for new and inventive ways to cook vegetables, I also have to look for ways to NOT cook with flour or gluten. Again being challenged in the kitchen is ACTUALLY fun for me! BOY does Potokar like to do that! Flour/gluten seems to cause her a multitude of issues - fatigue, achey belly, among other things. So we try to limit the amount of Gluten/Flour we serve. 

I think it is also important to note at this time... Potokar isn't a fan of fresh onion. (These challenges will likely be a reoccurring theme, don't ya think?!) So in the Corn/Bean "Salsa" listed below - fresh chopped red onion mixed in would be delicious, give it a shot and let me know how you like it! 

This recipe is the result of looking for alternatives to bread, pasta or flour tortillas. 

Serves 2 - 3 people.

1 package prepared polenta (or make own)

1 can fire roasted tomatoes

1 jar roasted red peppers

3 - 4 cloves of garlic minced

2  cups dark leafy green of choice, spinach/collards/chard - sliced or chopped

1 can of black beans drained and rinsed

2 bbq'd corn cobs

1 avocado - cut into cubes (sprinkle with lemon juice to keep from browning)

Salt

Pepper

Cayenne pepper

Chili powder

Onion powder

Garlic powder

Olive oil

1. Slice the polenta into rounds (or 2 1/2 X 2 1/2 inch squares if you made your own), place on a sheet pan (cooking spray if needed) or pizza stone and bake at 400 degrees for 15 - 20 minutes.(Or brown in a pan on each side with a bit of olive oil) Would like a slightly crispy crust here.
2. Put tomatoes and red peppers in food processor, process until smooth (some chunks are ok.)
3. In saute pan, place 1 tbls of olive oil in pan over med-high heat. When hot, add minced garlic. Saute  1 - 2 minutes until fragrant and softened. Add tomato/red pepper sauce. Add leafy greens - stir. Set to low boil/simmer - let reduce approx 20 mins.
4. Cut corn from cobs. In a separate saute pan, put 1 tbls of olive oil in pan over med-high heat. Add corn, sprinkling of cayenne powder (to taste), approximately 1 tsp of chili powder, 1 - 2 tsps of onion and garlic powder and salt/pepper to taste. Once slightly browned, add beans to warm. (May want to add a tablespoon or two of water to help warm the beans - it will be absorbed.)

To serve - in bowls or shallow dishes - place 1/2 cup of sauce on the bottom, top with 3 pieces of polenta, place cubes of avocado on top then top again with corn/bean mixture.

Optional: garnish with fresh chopped cilantro

Buffalo "Chicken" Dip

Ok so there really isn't in "chicken" in this dip. But boy is it tasty! And SUPER easy for pot lucks or parties. This is also flexible as you can add as much or as little hot sauce as you like.

One thing for sure I have learned is to read the ingredient labels. It is surprising where Dairy is added! For example Frank's RedHot® Buffalo Wing Sauce has butter already in it! So go for the original sauce to keep it truly "Potokar Friendly."

1/2 to 3/4 cup vegan mayo

1 container vegan cream cheese

1 tsp garlic powder

1 tsp salt/pepper

1 or 2 heads of cauliflower

1/2 to 1 cup Frank's Red Hot Sauce

1. Pre-heat oven to 400 Degrees
2. Cut the cauliflower in small and large bit size pieces. Spray with Olive Oil and sprinkle a bit of garlic powder on them. (for extra crunch dust with just a bit of rice flour)
3. Place on lightly oiled baking sheet. Bake until tender and slightly browned. Approximate 20 minutes - turn half way. 
4. Melt the cream cheese in a microwave safe bowl or casserole dish. (30 - 45 second increments until easy to work with)
5. Add mayo, garlic powder, salt and pepper and mix well (I have also substituted vegan sour cream instead of mayo with good results as well)
6. Add cauliflower and Frank's and mix well without breaking the cauliflower too much.
7. Serve immediately. (This can also be placed in a slow cooker and served from the slow cooker to keep it warm.)

As an alternative - add shredded carrots and/or celery to the mix to give it some crunch. Vegan cheese shreds can top it for a "cheesy" appearance on top.

** Serve with carrots, celery, chips or pita pieces.

Dessert Salad

I call this "dessert salad" simply because it is like having dessert before dinner. It is SO yummy! There are many variations that can be made - any dried fruit... any chopped nut and any berry in the vinaigrette. Let me know which you try!

Serves 4 - 6 people

2 heads of romaine lettuce chopped (or red leaf)
2 mangos (or other sweet fruit) chopped (approximate 1 cup to 1 1/2 cups)
1/2 cup dried cherries
1/2 cup dried figs
1/2 cups sliced/slivered almonds

Blue Berry Vinaigrette
1 cup fresh blueberries (washed/dried)
1/3 cup olive oil
1/3 cup vegetable oil
1/3 cup balsamic vinegar (apple cider is ok too)
2 tbls honey (or agave)
1/2 tsp salt

1. Place chopped lettuce in bowl. (For best results, after chopping, sprinkle with cold water and spin in salad spinner.)
2. Top with fruits and nuts.
3. Place Vinaigrette ingredients in a food processor or blender and process until smooth.
4. Serve dressing on the side. 

Sweet Potato and Corn Tamales

Serves 6 people

Tamale dough

2 cups Masa Harina (Corn Flour)

1 cup very warm water (or veggie broth)

½ cup melted coconut oil

1 tsp baking powder

1 tsp salt

½ tsp garlic powder

½ tsp onion powder

Filling

1 cup fresh corn (cut from cob)

1 small yam or sweet potato chopped

1 – 8oz package of baby portabella mushrooms (chopped fine)

1 cup walnuts (chopped)

1 small can of green chilis (chopped)

2 tsp chili powder

2 tsp garlic powder

2 tsp onion granules (or 1 tsp onion powder)

½ tsp cayenne pepper (more or less to taste)

1 tsp salt/pepper

1 tbs olive oil

10 – 12 corn husks for wrapping the tamale. (Dry ones should be soaked in warm water for 20 – 30 minutes)

Sauce

1 large can of enchilada sauce (green or red)

½ cup of soaked cashews (at least a half hour)

½ cup veggie broth

1 tsp garlic powder

1 tsp salt (if needed/to taste)

1. Make tamale dough – mix dry ingredients thoroughly. Add wet ingredients and mix until dough forms. Cover with plastic wrap and set aside.
2. Mix the dry seasonings for the fillings in a small bowl, set aside.
3. In sauté pan heat oil over med-high heat. Add corn and sweet potato and stir-fry 2 -3 minutes. Add 2 tablespoons of water to steam the veggies. When water is absorbed add the mushrooms and walnuts. Sprinkle the seasoning mix over the top. Heat thoroughly, letting it brown slightly. Approximately 5 minutes. Remove from heat. 
4. Assemble the tamales – place 1 (or 2 if needed) corn husks on flat surface. Take ¼ cup of tamale dough and flatten evenly across the bottom of the husk. (As thin as possible without seeing through or cracking. Approximately at 4x4 inch square, leaving the top for folding)
5. Add ¼ cup of filling to middle. Fold up the bottom and bring sides together (attempt to squeeze the dough together under the wrap.) Fold top over the top of the husk and tie together with strips of corn husk. Repeat above steps until filling and/or husks are consumed.
6. Place the tamales in a steamer for 45 minutes. (Or Pressure cook with a scant 1 cup of water under a steamer rack for 15 minutes.)
7. While steaming, place all sauce ingredients in food processor, process until smooth. (Depending on soaking of cashews – it may have a slightly grainy texture.) Place sauce in pot and bring to simmer over med- high heat.
8. To plate - remove tamale from steamer (using tongs), unwrap husk, place tamale on plate and top with the cream sauce. Optional - top with fresh sliced avocadoes and chopped cilantro.