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Lemon Rice

This is so delicious!  This will be a regular to be sure! You can find all kinds of version of this South Indian dish on the internet.  We are pretty pleased with this version and my adaptations.  One of my adaptations is the yellow peppers.  You probably wont find that in most of the recipes on the internet but we liked it because it upped the vegetable quotient in our meal and it looked pretty making the dish more yellow, like lemons.

Lemon Rice
If you have rice already made, this will come together super quick.

1 tablespoon extra virgin olive oil
½ tablespoon minced ginger
½ tablespoon urad dal
1 red chili pepper
½ teaspoon mustard seeds
½ cup raw cashew nuts
some curry leaves, if you have them
¼ teaspoon turmeric powder
5½ cups cooked rice
¼ teaspoon salt or more to taste
4 tablespoons lemon juice, from one large lemon
2 large yellow bell peppers
2 tablespoons chopped cilantro leaves

Saute yellow peppers in oil until soft.add ginger, urad dal, chili pepper, mustard seeds, turmeric …
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BEET BURGER

Last year I made these beet burgers every chance I got and froze them for later use (in winter).  They had a lot of cheddar cheese in them.  I had tried the ones with black beans in them and was definitely preferring my cheesy ones.  Now, since going vegan, I had to try to make it taste like the cheddar infused ones.  I was not at all hopeful but I was resigned to trying.

Score!  These are the bomb and honestly and surprisingly I don't miss the cheese.  Shocking!

The two really important ingredients are the sauted onions and the sesame seeds.  I think those are really what elevates this burger.

BEET BURGER
4 cups grated beet (not packed)
1 can chickpea, crushed
1 1/2 cups panko (may need more)
2 tablespoons nutritional yeast
1 egg (replacer)
1 large onion, minced
1 tablespoon oil
1/4 cup sesame seeds, toasted

To prep beets:  Wash off most of the dirt on the beets, place in a large pot,covered with water and boil, covered until tender.  The skin will slide off with just your fing…

Hearts of Palm Crab Cakes

No, vegans are not crabby cakes, they are happy cakes!  Happy that they can eat these delicious morsels!

Whether you are vegan or not, these will delight your palate and you won't miss those crab creatures one bit.  The secret here is the Hearts of Palm.  You can find Hearts of Palm at Trader Joe's, BJ's, Wegmans, Amazon... Hearts of Palm does not have a POW, hit you in the face flavor.  But the texture is amazing. With all the seasonings that are in this 'crab' cake, it tastes like a crab cake.  

Try hearts of palm in salads, I love to have it in the summer with fresh garden tomatoes and avocado.... divine!


VEGAN CRABBY CAKES 1- 7 ounce container Hearts of Palm  1/4 cup seaweed shreds (you can buy them like that or shred a sheet of nori yourself) ½ teaspoon salt, plus more as needed ½ cup panko crumbs
2 egg replacers equivalents  (ie. 2 tablespoons ground flax seed meal and 4 tablespoons warm water, mixed before you add it to the main ingredients) 2 tablespoons Vegan mayo  …

Kik Alicha

One of my favorite places to go out to dinner is an Ethiopian restaurant here in town.  I really love them.  However, there is a lot of oil in their food. Restaurants do that though, salt and oil are things that amp up delicious.  I don't blame them.  I get it.  I wanted to recreate Ethiopian at home with a lot less oil.

The beans were pretty easy.  The injera.  Ah, that was a bit of a challenge. That report coming soon.

Yekik Alicha
1 cup dried yellow split peas 2 tablespoons coconut oil 2 small to medium yellow onions, chopped 2 cloves garlic, pureed 1 and 1/2 tbsp fresh ginger, pureed 2 tsp turmeric 3 cups water 1 tsp salt

In a saucepan place onion and oil together and saute for a good 5 to ten minutes.  keep stirring it to keep it from scorching.  Add in garlic, ginger, turmeric, salt and split peas.  Add the water.  Cook, uncovered until split peas are tender.

No Nut Vegan Cheese

Before I tell you how my Vegan journey began, let me tell you about how I felt about Veganism before. I am going to be honest here. Please don't be offended.  Always I thought Vegans were extremists.  I am not a fan of being extreme.  I live my life in the grey areas.  I am aware of the grey areas.  My parents really did not have strong opinions. I sit on the fence of a lot of things, being able to see both sides. So my thoughts were, being vegan is ridiculous, we are suppose to eat meat.  That's why we have those fangs... for meat.  But that is whole nother argument that I wont get into now.

I also didn't sit on the extreme of eating only meat.  I have never been afraid of beans.  All over Lori's Lipsmacking Goodness you will see recipes for bean dishes.  We ate meat, as a family, 2-5 times per week.  Most weeks two times.  But it was heavily laden with cheese.  In our house, cheese was our best friend.  I never bought too many deli meats because I felt they were pre…

Saying Goodbye To The Old And Saying Hello To The New

When my daughter was two or three I started Lori's Lipsmacking Goodness.  I loved that blog.  At that time I was a stay at home Mom and desperately in need of a creative outlet and something I could look at and feel a sense of accomplishment.  So many years ago.  I poured my heart into that blog.  There were so many blogs that started at the same time as mine and seemed to sky rocket.  My blog, just plugged along.  Never reached 'rock star status'.  Many times I was bummed by that because it is how I saw myself in the world of professionals after leaving my social work job to stay home with the kids.  If my blog failed, it meant I wasn't any good.  Boy, was I hard on myself.  Many times I thought to leave blogdom, be done with it.  But I kept going, thinking that some amazing success would happen with my blog.  Something amazing would spring forth.  Some company would sign me on as a recipe developer.  Or my hits would go up and I would make money doing my blog. Or I …