VEEG

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 pe

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