Chickpea Curry over Riced Cauliflower

Here's an easy, spicy main dish from Eating Well.  We serve it over cauliflower rice, but you can use regular rice if you prefer.

Ingredients:
2 10-oz bags frozen riced cauliflower
1 serrano pepper, cap removed
4 cloves garlic, peeled
1- to 2-inch piece of ginger, peeled
1 onion, peeled and chopped
6 T. canola oil, divided
2 t. ground coriander
2 t. ground cumin seeds
1/2 t. turmeric powder
2 15-oz cans diced tomatoes (do not drain)
1/2 t. salt
2 t. garam masala (This is an Indian seasoning.)
2 15-oz cans chickpeas (aka garbanzo beans), drained and rinsed

Method:
Take the riced cauliflower out of the freezer so it can start thawing.

Pulse the serrano, garlic cloves, and ginger in a food processor until minced.  Add onion and pulse until finely chopped but not watery.

In a small stockpot (not saucepan - This will still be a big pot.), heat 5 tablespoons of the oil over medium heat.  Add the onion mixture, coriander, cumin, and turmeric, and sauté until the vegetables are soft, about 5 minutes.

Pulse the tomatoes and their juices in the food processor until they are also finely chopped.  Add the tomatoes, salt, and garam masala to the onion mixture in the pan.  Cover and cook at a gentle simmer for about 10 minutes.  Stir in chickpeas until warmed through.

While the tomato mixture is simmering, heat the remaining tablespoon of oil in a large skillet over medium heat.  Add the riced cauliflower and sauté until tender, 5 - 10 minutes.  Salt to taste.

Serve the chickpea mixture over the riced cauliflower.  Serves 4.

Peppers Stuffed With Mexi-Millet

 

Using prepared salsa and pre-shredded carrots makes this meal doable even with a busy schedule.  Using millet for the stuffing will satisfy both vegans and those following a gluten-free diet.

 

Ingredients
2 T. olive oil, divided
3/4 c. millet
3/4 t. salt, divided
1 1/2 c. boiling water
3 large-ish bell peppers (any color), sliced in half from top to bottom, seeds and veins removed
2 ears fresh corn, kernels cut away from the cob using a sharp knife (or use 1 15-oz can of corn, drained, in a pinch)
3/4 c. shredded carrots (I use packaged, pre-shredded carrot)
1 fresh poblano or Cubanelle pepper, seeds and veins removed, coarsely chopped
2 cloves garlic, peeled and minced
2 c. salsa

Method:
Preheat the oven to 425 degrees.

Heat 1 t. olive oil over medium-low heat in a heavy skillet.  Add the millet to the skillet (that rhymes!), and toast until the grains begin to darken.  Combine the toasted millet, 1/2 t. salt, 1 t. olive oil, and boiling water in a large saucepan.  Stir, cover, and simmer over low heat 25 - 30 minutes or until all water is absorbed.  Fluff with a fork.

While the millet is cooking, place the peppers, cut side up, in a 9" x 13" baking pan.  Bake uncovered for 10 - 15 minutes, then remove from oven.

Meanwhile, in the "millet skillet," heat 1 T. olive oil over medium heat.  Sauté the fresh corn kernels (if using fresh), carrots, and poblano or Cubanelle pepper about 5 minutes.  Add the garlic and 1/4 t. salt, and sauté another 2 - 3 minutes.

Mix the cooked millet, canned corn (if using canned), and 1 1/2 c. salsa into the carrot mixture.  Divide the millet stuffing between the 6 bell pepper halves, top with the remaining 1/2 c. salsa, and return to oven.  Bake uncovered until the edges of the peppers begin to brown.  Serve immediately.

Serves 3 - 6.
 

Lemon-Pepper Tofu and Quinoa Salad

This dish was originally a non-vegetarian dish from The Food Network magazine, and it took me a couple of tries to work it into a satisfying vegetarian dish.  But it came together, and here we are!

Ingredients:
juice and zest of one organic lemon
1/4 c. extra-virgin olive oil, separated
salt and freshly ground pepper
1 clove garlic, minced
2 T. soy sauce or to taste
1/4 t. smoked paprika or to taste
1 lb. extra-firm tofu, chopped into 1/2-in. or 1-in. pieces (Tofu has a more pleasant texture if it is frozen first, then thawed before use.  Plan ahead.)
1.5 c. quinoa
1/2 small red onion, halved and very thinly sliced (I think scallions could easily be substituted here if you like the milder, greener flavor.)
1.5 lb. heirloom tomatoes, chopped
1 Cubanelle chile pepper or other Italian frying pepper, seeded and chopped (A green bell pepper will work, too.)
3 Persian cucumbers, chopped
2 T. vinegar of your choice (I used an orange-vanilla white balsamic vinegar.)
1.5 T. chopped fresh parsley

Method:
Mix the lemon juice, lemon zest, 1 T. olive oil, salt and freshly-ground pepper to taste (be very generous with the pepper), garlic, soy sauce, and smoked paprika in a wide, shallow container.  Toss the tofu with the mixture (the tofu will likely soak it up almost right away), and marinate until ready to use in later step.

On the day you plan to eat, rinse the quinoa. 

Heat 1/2 T. olive oil in a large skillet over medium-high heat.  Add the quinoa, and cook, stirring, until lightly toasted (about 4 minutes).  Add 4 c. water and 1/4 t. salt, and bring to a boil.  Reduce the heat to medium, and simmer until the water is absorbed and the quinoa is tender but not mushy, about 15 minutes.  Set skillet aside.

Soak the red onion slices in cold water for 10 minutes, then drain.

Meanwhile, toss the tomatoes, chile or bell pepper, cucumbers, vinegar, 1.5 T. olive oil, parsley, 1/4 t. salt, and freshly ground pepper to taste in a large bowl.  Add the onions, and toss to coat.

Heat the remaining 1 T. olive oil in a large non-stick skillet over medium-high heat.  Toss the tofu and lemon zest in the warm olive oil, and allow to cook until browned on one side.  Toss again, and allow to cook until browned on another side.

Fluff the quinoa with a fork, divide among 4 bowls, top with the tomato mixture, then the tofu.  Serves 4.

Pasta with Cauliflower

This wonderfully different recipe is barely modified from Donna Klein's book The Mediterranean Vegan Kitchen.  Great the first day, better the next.

 

 

Ingredients:

3 T. extra-virgin olive oil

1 large head cauliflower, cut into florets then finely chopped

4 large cloves garlic, finely chopped

1/8 t. crushed red pepper flakes

1 14-oz. can petite-diced tomatoes with liquid

1/4 c. drained capers

1/2 c. vegetable broth or water, separated

2 T. tomato paste

salt and freshly ground pepper, to taste

1/8 t. turmeric

1/2 t. sweet paprika

1 lb. small tubular pasta (I used a small penne.)

1/4 c. chopped fresh basil

1 c. panko bread crumbs

 

Method:

Add the oil to a deep-sided skillet with a lid, and heat over medium heat.  Add the cauliflower and cook, stirring, until the cauliflower is just softened, about 5 minutes.  Add the garlic and red pepper flakes, and cook, stirring, for 3 minutes.

 

Add the tomatoes and their juices, capers, 1/4 c. broth (or water), tomato paste, salt (I used 1 teaspoon.), and freshly ground pepper.  Bring to a brisk simmer over medium-high heat, reduce the heat, cover, and simmer for 15 minutes.  Add the turmeric, paprika, and remaining 1/4 c. broth (or water).  Increase the heat to medium, and cook, uncovered, stirring occasionally until the liquids are greatly reduced.

 

Meanwhile, cook the pasta in boiling salted water according to package directions.  Drain well, add to the cauliflower mixture, add the basil, and stir to combine.

Serve immediately, topped with bread crumbs.  Serves 6.

 

Vegan Enchiladas

It did not take long for Scott's new cooking kick to lead him in the direction of Mexico, and he made these awesome vegan enchiladas by slightly modifying recipes from Rick Bayless's Authentic Mexican cookbook.  Well, we put cheese over the top, but that's easy to fix, eh?  The sauce is from scratch.  That's right!  From scratch!  This is definitely a weekend dish since it takes a bit of time to do everything.  But Scott's a beginner, so the dish is time-consuming but not difficult.  Enjoy!

 

Ingredients:

12 corn tortillas

non-stick cooking spray

1/4 c. canola oil, plus a little more if needed

sauce:

4 large cloves of garlic, unpeeled

4 medium dried guajillo peppers (about 1 oz. total), stemmed, seeded, and deveined

6 medium ancho peppers (about 3 oz. total), stemmed, seeded, and deveined

boiling water

1/4 t. black peppercorns

1/4 t. cumin seeds

2 c. vegetable broth (and maybe a little more)

1 t. salt

large pinch sugar

filling:

2 medium-small red potatoes, peeled and diced into 1/2-inch pieces

2 medium-large carrots, peeled and diced into 1/2-inch pieces

3 T. cider vinegar

1 t. salt

1/2 large red onion, chopped

1 1/2 t. canola oil

 

Method:

If the tortillas are moist, lay them out in a single layer to dry a bit.  When dried, wrap in plastic wrap until ready to use.

 

Make the sauce, starting 2 to 4 hours in advance.  Heat a heavy skillet or griddle (cast iron is perfect) over medium heat, then lay the unpeeled garlic on one side to roast.  Tear the peppers into flat pieces and, a few at a time, press them against the hot surface with a metal spatula.  Flip them over and press again.  You will hear them crackle, and you'll see them blister and change color.  Remove to a bowl, cover with boiling water, weigh down with a plate to keep them submerged, and soak for at least one hour (preferably 2 or 3).

Turn the garlic frequently for 15 minutes or so, until blackened a little and soft within.  Remove, cool, peel, and place in a blender jar.  Grind the peppercorns and cumin seeds using a mortar and pestle or a spice grinder, then add to garlic.

Drain the peppers, squeezing gently.  Add to the blender jar and measure in 1 1/2 c. of the broth.  Blend until smooth, then strain into a large bowl through a medium-mesh sieve.  Season with 1 t. salt and one large pinch of sugar.  Add additional broth to thin to the consistency of a light tomato sauce.

 

Cook the vegetables.  Place the potatoes and carrots in a medium-size saucepan, cover with water, and add the vinegar and salt.  Simmer over medium heat until tender, about 15 minutes.  Drain thoroughly and set aside.  While the potatoes and carrots are simmering, heat the 1 1/2 t. canola oil in a medium skillet over medium heat.  Sauté the chopped onion until transluscent, about 8 minutes.  mix with the potato and carrot mixture that has been drained and set aside.

 

 

Preheat the oven to 350 degrees F.  Spray a 9-inch x 13-inch baking dish with non-stick spray.

Prepare the tortillas.  Heat 1/4 c. oil in a small skillet over medium-high heat.  When sizzingly hot, quick-fry the tortillas to soften them, one at a time, for 2-3 seconds on each side.  (I find this is difficult to do without tearing the tortillas, so I keep a-hold of each tortilla with my tongs, and I don't let the small section I'm holding get into the oil.  You may find something better, but that's how I prevent the tears that seem inevitable.)  Drain on paper towels.

Assemble the enchiladas:  Pour a cup of the sauce onto a plate, and lay the first tortilla in the sauce.  Flip it over so that both sides are now coated with sauce.  Lay a row of filling down the center (about 1/12 of the total amount, and roll it up.  Transfer to the baking dish, seam side down.  Repeat with the remaining tortillas.  Once the tortillas are all filled and in the baking dish, pour the remainder of the sauce over them paying special attention to the edges.  Cover with aluminum foil, and bake in the oven until just heated through, about 15 minutes.

Serve immediately with desired accompaniments like refried beans, tortilla chips, pico de gallo, salsa, and/or guacamole.  You could also try this recipe by adding chopped spinach to the filling.  Modify any way you like, and have a marvelous fiesta!