Khatta Aloo

We love Indian food and wanted potatoes with our Karahi tonight.

Ingredients:
2 pounds diced potatoes

1/4 cup vegetable broth
3 cloves garlic, minced
1 onion, diced
1 TBS ginger, minced
1 tsp cumin
1 tsp turmeric
2 TBS lime juice
1/2 tsp salt

Directions:
Add the potatoes to water covering the potatoes
Boil the water for the potatoes and then reduce heat to med for 7-10 minutes
drain the potatoes

While the potatoes are cooking, broth saute the onions, garlic, and ginger for 5 minutes. Stir in the spices and lime juice.
Combine the drained cooked potatoes with the spices and sauteed vegetables. Place all on a baking sheet.
Bake at 350 for 30 minutes.

Roasted Garlic Potato Soup

After several days of below freezing, we wanted a warm hearty soup. We found this link from Healthy Blender for a Vegan Roasted Garlic Potato Soup. We reduced the oil to fit our needs. Served it with grilled Daiya Cheddar Cheese Sandwiches.

Ingredients:

• 2 large heads garlic

• 6 large red-skinned potatoes, scrubbed and sliced

• 1 1/2 tablespoons Celtic sea salt, plus more to taste

• 2 tsp extra-virgin olive oil

• 2 large red onions, roughly chopped

• 7 cups vegetable broth

• 1/4 teaspoon freshly ground pepper, plus more to taste

• 1 bunch flat-leaf parsley, leaves finely chopped

• 1 teaspoon fresh lemon juice, plus more to taste

1. 
   
2. 
   
3. Preheat the oven to 350°F (180°C).
4. Brush off the papery outer layers around each of the heads of garlic, leaving them whole with all of their cloves connected. Trim 1/4 inch (6mm) off the top off each head of garlic to expose the tops of the garlic cloves. Drizzle each head with 1 teaspoon of the olive oil and a pinch of salt. Wrap each head separately in parchment paper, then foil (to allow the garlic to steam and not burn, and to reduce aluminium transfer), and roast them in the oven for 40 to 60 minutes, until tender. Allow to cool, then squeeze out the garlic pulp from the cloves, and set aside.
5. Fill a large pot with cold filtered water. Add the sliced potatoes with 1 tablespoon of the salt, and bring to a boil. Simmer, uncovered for 5 to 7 minutes until just tender. Drain, and set aside. Wash the pot, and place back on the stovetop.
6. Over medium heat, warm the vegetable broth,  and sauté the onions with 1/2 teaspoon of the salt for about 30 minutes, until caramelized.
7. Add the vegetable broth, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, add the cooked potatoes, roasted garlic, remaining teaspoon salt, and pepper, and simmer gently for about 10 minutes to allow the flavors to mesh. Remove the pot from the heat, and allow to cool slightly. Stir in 1/2 cup of the parsley and add the lemon juice. Season with salt and pepper to taste.
8. Pulse very briefly with an immersion blender just to break up some of the potato, but keeping the soup rustic and chunky.
9. To serve, ladle the soup into bowls and garnish with remaining parsley.

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Honey-baked Mushroom

December is a month of birthdays in our home. Today is our son's and Saturday is my hubby's. Our twins were able to join us tonight for the end of the month birthdays. My hubby wanted a Honey-baked ham. The vegans in the home wanted honey-baked too so we made mushrooms.

Ingredients:

6 large portobello mushrooms

Marinade:

1/2 cup of orange juice

1/4 cup coconut aminos

6 garlic cloves

Directions: Combine the ingredients and marinate the mushrooms for at least 30 minutes

Glaze:

6 TBS maple sugar

6 tsp honey

Directions: With the mushrooms in the marinade sprinkle the maple sugar and drizzle the honey over each mushroom.

Bake at 350 for 45 minutes

We served this with vegan potato au'gratin and broccoli and a vegan cheese sauce.

Potato Lentil Stew

Potato Lentil Stew

Ingredients:
1 onion, diced
1-2 cups diced carrots
1 cup diced celery
1 large red pepper, seeded and diced
8 cloves of minced garlic
1-2 TBS minced ginger

2 tsp curry powder
2 tsp turmeric
1 tsp paprika
1 tsp coriander
1 tsp cumin
dash of nutmeg
1 cinnamon stick
1 bay leaf
salt and pepper as needed

4 cups vegetable broth
2 baking potatoes, diced
1 cup dried lentils, rinsed and drained
1 can 14.5 oz diced organic tomatoes
juice of 2 oranges

cilantro leaves
Directions:
1. using broth or water saute the onions, celery, carrots, peppers, garlic, ginger
2. add the lentils, potatoes tomatoes, vegetable broth, juice of oranges, and spices
3. bring to a boil
4. reduce heat and allow to simmer for 30 minutes (lentils and potatoes are soft)
5. remove cinnamon stick and bay leaf prior to serving and top with chopped cilantro leaves

Vegan Aquafaba Pizza

We found gluten free, vegan pizza crusts at Trader Joe's, and they are delicious. Any topping can be used but these are our favorites.

Ingredients:
caramelized (p 8)
mushrooms
aquafaba mozzarella
tomato sauce of choice
gluten free pizza crust

Following the directions of the crust for baking. Thaw crust for at least 20 minutes while preheating the oven at 425. Bake for 12 minutes.

Karahi

I have fallen in love with http://www.kababishcafe.com/ . I have been there 3 times in 2 weeks. Their Karahi has been my favorite. We have altered online recipes to fit our needs but still not as good as Kababish Cafe's.

Ingredients:
Curry Base Sauce
1- 1 1/2 cup vegetable broth
2 large onions
8 cloves of garlic
1 TBS minced ginger
Directions:
Pan fry in vegetable broth for 20 minutes
Cool and then blend in a high speed blender and set aside

Spice Mix
2 tsp curry powder
1 1/2 tsp paprika
1 1/2 tsp turmeric
1 tsp coriander powder
1 tsp garam masala
1 tsp cumin
1 tsp gluten free flour
1 chili powder
Directions: Blend all the spices and set aside

Curry
3 cloves of garlic
1 TBS minced ginger
1 large onion
1/4 -1/2 cup vegetable broth
1 can of diced tomatoes
1 tsp salt
1 bay leaf
1 vegetable bouillon cube
1 cinnamon stick
1 small head of broccoli
1 diced red pepper
3/4 cup orange juice
protein could be added such as chickpeas or cooked chicken, but not needed.

Directions: Pan fry garlic, ginger, and onion in vegetable broth
Add the spice mix, stirring so it doesn't burn
Add the curry base, canned tomatoes, red bell peppers, broccoli, salt, bay leaf, vegetable cube, protein, orange juice.
Simmer for 20 minutes
Remove cinnamon stick and bay leaf prior to serving

2 TBS chopped coriander

Top with coriander and serve over rice

Vegan, Gluten-Free Dirt Cake Recipe

While celebrating my birthday our twins, soon-to-be age 28, requested Dirt Cake for their birthday. It was one of their fondest birthday cakes in the buckets with the gummy worms.... In my inbox the next day was the recipe for gluten free vegan Dirt Cakes from So-Delicious. The So-Delicious recipe is quick and easy. This is NOT healthy!!!
Now to find buckets in the winter...

This is what we made...

Recipe
Vanilla pudding
2  cups almond milk
2 TBS vanilla
2/3 cup sugar
3 TBS arrowroot starch
Directions:
Stir together sugar, arrowroot starch and salt in medium saucepan; gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
Remove from heat
Stir in vanilla
cool in the refrigerator

8 oz vegan cream cheese such as daiya

aquafaba whipped cream
liquid from 1 14.5-oz canned chickpeas
1/2 cup finely ground sugar
1 tsp vanilla
1/4 tsp cream of tartar
Directions:
Whip for 8-10 minutes until there are nice peaks

Whip the pudding cream cheese, and the whipped cream together until smooth

1 bags Gluten-free Oreo-type cookies

gummy worms

Directions:
Crush the cookies and divide into thirds. Place a third on the bottom of the bucket.
Top with 1/3 of the gummy worms.
Pour half the pudding mixture on top of the cookies and worms.
Top with the second third of the cookies and gummy worms.
Pour the remaining pudding mixture on top
Top with the last of the cookies and worms.