VEEG

  This Gobi Manchurian is the bomb.  Its sweet and spicy.  I really enjoyed this over rice.  You can totally deep fry your cauliflower but I preferred it baked without the oil. You really wont miss the oil once it is bathed in this crazy good sauce. Gobi Manchurian I added a lot more veggies because I wanted it loaded with veggies but you can go sparse if you likke, just halve what I have here. 1 head cauliflower, roughly 4-6 cups small pieces (bite size) 1 cup flour  1/2 cup tapioca or corn flour (corn starch) 1 cup water 1/2 teaspoon salt 2 green bell peppers, diced 2 cups onion, I used sweet onion in mine but any onion will do 4-6 cloves garlic, depends on how much you like garlic 1 inch piece of ginger, minced or grated 1 chili, I used Hatch Chilies because I had them frozen in my freezer 2 tablespoons corn flour or tapioca flour 2 cups water, I like a lot of sauce to pour over my rice, you can halve it if you like 4 tablespoons tomato paste 2 tablespoons so...

Honestly, the hardest part about this recipe is pulling out all the spices. If you dont have them, well that would make it even harder.  The amchur (dried mango powder), is something probably not a lot of people have in their pantry.  You can omit it or you can add a tablespoon of lemon juice in its place.  This will add a bit of tang like the amchur. If you like Indian, it really is worth the investment in spices.  So many meals can be cooked up pretty quick. We really loved this dish.  I brought it into work for a potluck. Everyone who tried it, liked it. A big hit! CHANA MASALA 2 tbsp coconut oil or vegetable oil 2 yellow onions, finely diced (2 cups) 4 cloves garlic, minced 1 thumb size piece of ginger, minced or grated 1 to 4 whole dried red chilies, depending on the heat you like 3 green cardamon pods 3 whole cloves 1 cinnamon stick 1 bay leaf 1 teaspoon amchoor* (dried mango powder) 1 teaspoon ground coriander ...

A really easy bowl to make and super delicious! I really like the recipes I see out there for "bowls".  It's kind of funny because this is what I have pretty much done on my plate for a long time now.  I would stir it all together, much to my children's chagrin.  Well, at least one of my children.  She does not like things touching each other. She is not especially a fan of curries for example. Now, though, as she gets older, she is not quite so outraged about touching food. The bowl concept is a pretty sexy one, I think. So pretty, sitting there in the bowl.  Fun to see all the components and then mixing the beauty together with the noodles or rice or whatever underneath. I think what makes a good bowl is the blend of something crunchy, something piquant or spicy, something salty and something creamy. Just lovely! Mexican Tofu Scramble Bowl makes 4 bowls 1 brick of tofu, pressed for 20 minutes, then crumbled 1 tablespoon taco seasonings 1/2 cup garl...

Not the prettiest pictures but I needed to capture this recipe and save it.  We all loved it.  So creamy and delicious and we all knew it was a keeper.  A definite need to repeat the recipe. Matter of fact I cooked up some green beans from the Farmers market yesterday... Green Bean and Tofu Curry I had a lot of fun creating this recipe.  I had some of my fire roasted salsa in the fridge.  If  you do not have salsa handy, use a little tomato paste mixed with water. 2 tablespoons coconut oil or any mild oil 1/2 cup salsa 1 cup onion 3 cups green beans 1 1/2 teaspoons Balti Seasoning* 1/2 cup roasted Anaheim chilies or similar style chilies 1 can coconut milk 1/2 cup water slurry: 1 tablespoon of corn starch mixed with 1 tablespoon of water Press tofu, at least for 30 minutes. Cut into bite sized cubes. Boil green beans until tender. Cool to stop cooking process if you are not going to add the green beans right away. Drain completely....

I double this when I make it. I have made it twice now.  I freeze some of it.  It is a great meal to make when you are in a hurry.  You can cook some lentils and just add the sauce to it.  Or you can get all fancy and add vegetables to the mix.  I have made it both ways now and I think my favorite is just with the lentils.  I have spread it on toast, yes, seriously I have (on more that one occassion). It's awesome that way. VINDALOO SAUCE 2 teaspoons black peppercorns 2 tablespoon white peppercorns 1 teaspoon whole cloves 4 teaspoon coriander seeds 2 tablespoon yellow mustard seeds 2 tablespoon brown mustard seeds 1/2 teaspoon turmeric 2 teaspoon fennel seeds (reduce or omit if you are not a fan) 2 guajillo chilies 4 cloves garlic 1 thumb-sized piece fresh ginger, mince 1 teaspoon sea salt 6 tablespoon vegetable oil 4 tablespoon cider vinegar 1 can tomato paste (4 ounces) 2 tablespoon Tamarind paste Toast the spices in a dry pan, ...

I found this idea at the cafeteria of the place I use to work at. I thought it was pretty genius. No author to site, sorry to whoever you are. I did experience some things that didn’t work in that recipe and changed it up quite a bit and added a trick I use for vegetables that so, all in all we could safely call this my recipe. In the original recipe, it called for roasting carrots.  I did that and really by the time they are tender, they are drying out from the roasting. They were cut in about 3/8ths slices.  A good way to do it if you want to do it all in the oven is to cover the carrots for a little while and let the steam cook them without drying. Then about 10 or 15 minutes in remove the cover and let them roast the rest of the way.  Matter of fact... I may make it today.  All I need is the zucchini... BRB. BBQ Carrot with Pineapple Salsa 1 cup pineapple, diced fine 1/4 cup red onion, diced fine 1 Serrano pepper, chopped fine 1/4 cup chopped cilan...

I had only one shot left to show you the beauty of these burgers.  It's all I got before my battery died. However, I think it was enough to show you.  I will definitely be making these again.  Lest I forget exactly what I did, I had to record it. What is the sauce?  It is a combination of mayo and my homemade hot sauce. I couldn't really tell you what is in my hot sauce. It is usually the end result of an event that goes something like this.  In September I am usually inundated with tomatoes.  I have canned nearly all there is to can of tomatoes, I have made my salsa, stewed tomatoes, tomato sauce and any other tomato thing I feel like canning any particular year. I always have tons of tomatoes because my husband eats them nearly for breakfast, lunch and dinner.  I am really not kidding about that.  Anyway, say some get overly ripe tomatoes are laying on the counter and I have a few jalapenos laying around or some other hot pepper, I usually...

This quinoa mix is da bomb!  Sincerely. It is a great impostor for meat.  It wears its coat of flavorings like meat, it nearly has the texture of meat, it has the color of meat.  Will it taste like beef, no.  But it will satisfy you.  This is a definite make again at our house.  In fact, I have already made it twice. It cooks up fast and easy. Quinoa Taco's 1 cup tri-color, white, or red quinoa 1 3/4 cup vegetable broth 1/2 cup salsa 1 tablespoon nutritional yeast 2 teaspoon ground cumin 2 teaspoon ground chili powder 1/2 teaspoon garlic powder 1/2 teaspoon each sea salt and black pepper 1 tablespoon avocado oil Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently. Add vegetable broth and bring to a boil over medium-high heat. Then reduce heat to low, cover and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork. Preheat o...

Being without meat doesn't mean you have to give up flavors you enjoy.  The flavors can be carried over to non meat items, like mushrooms or tofu or jack fruit.  At first it may seem ridiculous but once you replace the meats with substitutes you can enjoy those dishes still. Mushroom Bolognese If you are allergic to nuts, simply skip no need to replace it with something.  It's amazing without the nuts as well. 2 tablespoons olive oil 1 large onion, finely chopped 2 large garlic cloves, finely chopped 8 cups mushrooms, mixed ie. Baby Bella and Shitake 3/4 cup walnuts, finely chopped, and toasted 2 cups tomatoes, Roma's or the Cherry tomatoes, roughly chopped 1 quart chopped tomatoes 1 cup red wine (not dry) or grape juice 2 tablespoons apple cider vinegar 1 tablespoon  tomato paste 1 tablespoon dried oregano 1 tablespoon dried basil 1 teaspoon ground cumin 1 teaspoon paprika powder 1 bay leaf 1/4 teaspoon dried chili flakes se...

Our local market is loaded with eggplant right now.  Three main varieties; Asian, Italian and Globe. Do yourself a flavor, do not fry the eggplant, roast it.  Eggplant acts as a serious sponge, sucking up tons of oil. MISO EGGPLANT 6 tablespoons white miso paste 3 tablespoons rice vinegar 1 1/2 tablespoons water 3 3/4 teaspoons sugar 1 tablespoon finely grated peeled fresh ginger 3 to 4 medium sized eggplants 1. Dice eggplant into one inch pieces.  With or without skin.  Up to you. 2. Roast @ 375° F until just tender. 3. Make sauce.  Pour sauce into large pan.  Add eggplant. 4. Heat eggplant with sauce for about 10 minutes. 4. Serve over rice or as a side.

Chef John from Food Wishes came up with this amazing recipe , go here to visit his blog .  Or you can watch a gazillion of his You Tube videos, which I may have done. I used his recipe and made it my own, changing the amounts and the type of fat mainly.  The size of the one he made had us fighting over it. Well, maybe not fighting but there was definitely tension as we ate and realized we had to have more. It's so good- it has become a regular feature at our house. RICE AND macaRONI 3 tablespoons avocado oil 3/4 cup finely diced onions 1 cup orzo pasta, or spaghetti broken into small pieces 2 cups white long grain rice 3 cups vegetable broth* Spice blend: 2 teaspoons Kosher salt, plus more if needed 1/2 teaspoon freshly ground black pepper 1/2 teaspoon coriander 1/2 teaspoon mustard powder 1/2 teaspoon celery salt 1/2 teaspoon paprika 1/4 teaspoon turmeric 1/8 teaspoon cayenne 1/4 cup freshly chopped parsley Saute pasta in oil until golden, add spices for 30 se...

 My mother grew up during the Great Depression and war.  There was rationing on flour and many other things.  Her family used a lot of buckwheat as a replacement for the flour.  My mother wasnt overly fond of buckwheat and disliked it even more due to the frequency. When she was older and had her family there was nothing ever made with buckwheat.  So when I was at my cousins house and had buckwheat pancakes with blueberries I was intrigued.  Also, some of my favorite noodles, the Japanese ones are also made with buckwheat. I found this recipe in a book called, The Easy Vegan Cookbook, written by Kathy Hester.  I had to try it.  I did adapt it a little and added some sugar. I know, I know, I shouldn't have but I knew my girls would not eat the pancakes without a little sugar. Apple Zucchini Buckwheat Pancakes dry ingredients 1 cup buckwheat 1/4 cup sugar 1 tablespoon cinnamon 1 teaspoon baking powder 1/2 teaspoon allspice 1/4 teas...

Vegan pizza.  I know.  It kind of seems ridiculous.  Cause you know pizza is all about the cheese. And its good.  I totally understand.  But all you need to do is shift your attitude a little and you will find that pizza really is so much more.  It can be about any flavor you want.  And of course, it can be about your favorite vegan mozzarella too.  But challenge yourself to go beyond all that.  To try new horizons. We have had vegan pizza few times.  We like it with sauce and an assortment of roasted vegetables. We liked this one a lot too.  It was so good. I think what really elevates this is the sauteed onions.  I might have mentioned that before in other recipes.  Do you detect a theme? Mushroom and Potato Pizza dough: 3 1/2 cups flour 1 tablespoon sugar 1 teaspoon salt 1 tablespoon olive oil 2 1/2 teaspoons instant yeast (1 package) 1 1/4 to 1/2 cups water topping: 4 cups mushrooms, sliced 1 large...

This classic Italian 'Beans and Greens' comes together really easily.  I grew up on this dish.  Loaded with nutrients and flavor. When I was growing up, the sister to this dish, minestra was served in our house on a regular basis. All you would do is add chicken broth and pepperoni chunks and turn it into a soup.  I wasn't especially fond of the soup growing up.  I would pick out the pepperoni chunks. BEANS AND GREENS 1 to 2 heads kale or escarole, depending on how much is in the head or how much you want to make. 1 can or 2 cups white beans, such as navy beans 4 cloves garlic, minced 1 - 2 tablespoons olive oil S & P, to taste Cook greens in salted water  ( about a tablespoon in a big pot), until tender.  Drain and cool. Squeeze water out as much as possible.  I like to chop it up at this point. In a large skillet saute garlic in oil. When garlic is slightly golden, add in greens and beans and heat through.  Add salt and ...

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,...

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 unt...

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 ...

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.

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 neve...

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 h...