Tag Archives: vegetarian

Vegan Indian-Chinese Sweet Chili Garlic Potatoes

5 Apr

        Happy Spring!!!  Happy Easter!!!  It has been so long since I posted anything, March was a very busy month…  But after going to a delicious vegetarian Indian buffet with amazing food, my favorite option there were these amazing potatoes that had no name, but had a sweet tomatoey sauce and flavor, very hearty and flavorful with snowpeas as well.  I was sooo obsessed with these potatoes that when I got home, I was determined to find a recipe and recreate them.

     However, on my search to find this potato recipe, I found out 1) They are Indo-Chinese, not just Indian, and 2) All of the recipes had SO MANY ingredients… like over 15… SO I recreated my own version which was absolutely delectable.

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       I meshed a bunch of the recipes I found together, and got the sauce down to MUCH fewer ingredients that anyone can easily whip together with things they already have in their cabinet/fridge.

Serves: 4-6 people

Ingredients:

4 medium-sized potatoes
2 cloves garlic
2 tsp tomato sauce
1 tbsp cornstarch
red chilli powder to taste
salt to taste
1.5 tbsp peanut or canola oil

~ 3 cups broccoli
little splash canola oil

Sauce:
1.5 tbsp tomato sauce
3 tsp white vinegar
4 cloves garlic ((minced))
2.5 tbsp honey
0.5 tbsp oil

Directions:
1)
  Peel and cut potatoes into finger-like slices.  TWO OPTIONS HERE:  Option 1)  Combine potatoes, garlic, tomato sauce, chili powder, salt, and oil in a ziploc bag and shake until well blended.  Heat oven to 200, and lay potatoes on baking sheet, cooking for 35-40 minutes, flipping over potatoes halfway through.  Option 2)  Combine potatoes, garlic, tomato sauce, chili powder, salt, and cornstarch in a ziploc bag and shake until well blended.  Deep fry or sautee until potatoes turn golden brown in oil.

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2)  In the meantime, sautee the broccoli in a little bit of oil on medium-low heat until slightly softened and bright green, then remove from heat.

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3)  Also in the meantime, combine all sauce ingredients into a bowl, whisk together until completely combined.  Taste for salt and chilli heat.

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4)  Add sauce to a sautee pan on medium heat, then add potatoes and mix together well, next add the broccoli, mix together and its done.

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        I tried to make a “healthier” version of this recipe by sauteing the potatoes, but feel free to bake if you have more time, or deep fry, and create as much sauce as you like for these potatoes.  Also, snowpeas, green beans, or any other favorite vegetable you have can substitute for the broccoli.

Hope you try this out and enjoy!!!

Creamy Vegan Thai Coconut Soup, Copy Cat Auntie Anne’s Pretzels – Happy Birthday to Me!

6 Mar

So yesterday was my birthday… I will not state my age, but I will say that I am now a quarter century!  And if you can’t figure that out, you may want to re-evaluate your options of returning to kindergarten…. haaaaaaa

Anyway, so for my birthday I made one of my favorite things, Creamy Vegan Thai Coconut Soup!! Yummm. This soup is so delicious, I got the recipe from reading about other Thai coconut soups online, and then creating my own.  Sometimes I make this with big prawns, or potatoes, or butternut squash, but this time I just kept it simple.

This soup is so delicious, and great for a vegan or vegetarian to get a little B12 and iron into their diet as well as tons of other vitamins.  Coconut milk has tons of other benefits such as antimicrobial properties, good for elasticity in joints and ligaments, strengthens bones, relaxes muscles and nerves, etc and so forth, plus it tastes just luscious and wonderful.  For this recipe I used Whole Foods 365 Organic Coconut milk which was really good.

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Serving Size:  6-8 people ((or make it and have leftovers/freeze))

Ingredients:
1 tbsp Olive Oil
4 cloves garlic ((minced))
1 stalk lemongrass ((smashed))
2 inches fresh ginger ((sliced large))
1 tsp cumin
1 tsp coriander
1 tsp thai chili sauce – or more if you like
4 cups vegetable broth
water
two shakes soy sauce to taste
one shake fish sauce ((non-vegan optional))
salt and pepper to taste
3 large carrots ((sliced))
4 celery stalks ((diced))
7 or 8 mushrooms ((sliced))
1.5 cups diced potatoes or squash
2 heads broccoli ((chopped)) choppin’ broccoliiiii hehe
1 can coconut milk
1/2 lime

Directions:

1)  Heat olive oil in large saucepan on medium heat.  Add the garlic, lemongrass stalk, ad ginger and sautee a couple minutes.  Once the garlic becomes fragrant, add the coriander and cumin and cook another minute.  Before burning anything, add the vegetable broth and thai chili sauce.

2) At this point you want to get the flavor of the soup right, so add about 4-6 cups of water, soy sauce, optional fish sauce, and then salt and pepper, tasting it until the flavor is perfect.

3)  Bring the soup to a boil, add in the carrots, celery, mushrooms and potatoes or squash.  Once boiling, continue simmering on medium to medium-high heat until vegetables have softened ((about 20 minutes or so)).  At this point add the broccoli and continue cooking about another 6 minutes.

4)  Once all vegetables are cooked, add the coconut milk and squeeze in the lime.  Give the soup a few stirs, taste to see if it needs more salt.

5) EAT IT!

I really hope you enjoy this soup.  I love this soup so much I actually chose to make it for my birthday, it is really THAT good.

After having a delicious Whole Foods black and white cake for my birthday celebration on Saturday, thanks to my wonderful sister, I decided instead of having cake for dessert on my birthday, I made Copy Cat Auntie Anne’s pretzels ((recipe found here)).

I found this recipe on Pinterest ((my Pinterest)) and THESE ARE AMAZING.  Great with salt or cinnamon sugar sprinkled on.  Here’s my version:

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Not perfect, but so chunky and delicious… maybe even BETTER than Auntie Anne’s.

So now that my birthday has come to an end, and it is lent, instead of giving up something I am going to work on bettering myself.  To start I am going to do Dr. Oz’s 3-Day Detox.  I started this morning, and will write more about what this is, and post after each day for anyone interested.

What’s in the Refrigerator Vegan Quinoa Soup

8 Feb

Alright, so once again you went overboard at the store, its been a few days, and you still haven’t used half the produce you purchased…. SOLUTION: What’s in the Refrigerator Vegan Quinoa Soup!!!  Plus my two-year old son loves this, so its gotta be good…

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Mmmmmm just look at it, this picture is before it cooked down, but it’s just so hearty, healthy and delicious.  So just go through your refrigerator and get together all the produce you can find ((caution: please, if there is produce in your fridge that has seen better days, just toss it or add it to a compost – I like to bring scraps to the back of my yard where there are woods for the deer and animals to stay bulky in the winter)).

I digress… so in this instance I used carrots, mushrooms, radicchio, swiss chard, celery, and red onions.  There are tons of varieties to make, you can add potatoes, sweet potatoes, diced up butternut squash, spinach, cabbage, whatever tickles your fancy. ((ps: if you’re not vegetarian you can toss in leftover chicken, turkey, etc.))

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Add garlic and great spices and you’ve got an amazing soup.  Here is my favorite version of this soup to make:

Serving Size: An army of 8? ((YOU CAN FREEZE THIS and heat it up one day you don’t feel like cooking))

Ingredients:
1.5 tbsp olive oil
1 large onion diced ((any color you like))
2 inch piece of fresh ginger ((diced into chunks))
4-5 cloves of garlic, minced
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp thyme
couple shakes of oregano
1-2 bay leaves
2 fistfuls of quinoa
4 stalks of celery, diced
3-4 large carrots, sliced thin
1/2 head radicchio, chopped
1 small bunch kale, stemmed and chopped
1 medium head broccoli, chopped
~14 cups filtered water
salt and pepper to taste

Directions:
1.  Let the olive oil heat up on medium in a large saucepan.  Add the diced onions and ginger for about 7-8 minutes until the onions relax a little bit.  Add the garlic a minute or two, and once it becomes fragrant add the spices.  Mix around and cook another minute or two, it should look like this:
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2.  Oh my goodness it smells soooo good.  Am I right, or am I right?  Okay, so before anything burns… add about 8 cups of water and the quinoa, cover and bring to a boil on medium high heat to allow for the quinoa to loosen up a bit.

3.  Once boiling add all other ingredients, but DO NOT add the broccoli yet! Add more water until it seems to cover everything, and you appear to have a soup.  At this point add salt and taste until perfect.  I like to add salt while the vegetables cook so that they can absorb some of the flavor, and at the end it doesn’t taste like salty broth with bland vegetables.

4.  Allow the soup to come to a boil once again, then turn to medium heat and let the soup continue simmering for about 25 minutes, until the quinoa and all veggies are soft.  When the vegetable seem like they are beginning to get soft, add the broccoli and continue cooking for about 6-7 minutes, so the broccoli does not disintegrate.

5.  Taste again for salt, feel free to add more salt or water depending how soupy or salty you would like this.

Enjoy your delicious hearty soup, and your clean stress-free refrigerator.  I prefer to use quinoa ((Grain of the Gods ::with an echo::)) hehe, but you can use barley or pasta or whatever you have around for this recipe.

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I KNOW, I said it’s vegan soup and there’s an egg in it… I just forgot to add the quinoa to it this time, and needed some protein so I cracked an egg into it. That’s the fun with this soup, you can do anything. Anyway, the recipe above is vegan so have fun letting the hidden chef inside you go wild, and enjoy your soup.

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