VEEG

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 ...

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 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 ...

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...

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.