Shakarkand Gobi

Aloo Gobi is a staple in most Indian Restaurants and I was recently introduced to it.  Of course, anytime I make something that calls for white potatoes, I substitute sweet potatoes and so far, I have not been disappointed (except I had to change the name of the dish, since Aloo means white potatoes while Shakarkand means sweet potatoes)  This was also my first experience with a recipe that calls for a hot pepper.  I am not someone who likes spicy food so when I went to the store, I bought the Pablano pepper marked Mild-Medium and used 3 Tbsp.  The adventurous chef can experiment with higher levels of heat.  The original recipe called for a whole Serrano pepper.

2 Tbsp Ginger-Garlic Paste (recipe follows)
1 Tbsp ground coriander
1/2 tsp. ground tumeric
1/4 tsp. garam masala (optional)
1 1/2 cups water divided
2 Tbsp oil (I used sesame, the original recipe called for peanut)
1 medium onion, sliced (about 1 cup)
3 Tbsp Poblano pepper, seeded and chopped
1 tsp. cumin seeds
1 small head cauliflower, cut into small florets (about 4 cups)
2 cups raw, unpeeled sweet potatoes cut into 1/2 inch cubes
Kosher salt

Garlic-Garlic Paste:
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2 inch slices
1/4 cup oil
Throw garlic, ginger and oil in food processor and let it go until it forms a semi-smooth paste.  There will still be tiny little pieces in there, but overall it should resemble a paste.  Save what you don't use in a glass jar.  It should last in the fridge for 2-3 weeks.   Can be used in other recipes.

For Shakarkand Gobi:
Mix 2 Tbsp Garlic-Ginger paste, coriander, tumeric, garam masala and 1/2 cup water in a small bowl.  This is a simple wet masala (spice mix).  Set aside.
In a large pot, warm oil over medium heat until shimmering but not smoking.  Add the poblano pepper and wait 30 seconds and then add the cumin seeds and wait until they're done sputtering.
Add the onions and cook 2 minutes.  Add the wet masala and cook about 2 minutes, stirring occasionally. Paste should thicken, deepen in color slightly.

Add the cauliflower and potatoes, stirring to coat the vegetables with the masala.  Season with salt and add 1 cup water.  Cover and cook over medium heat 10 to 15 minutes.  Then remove the lid, stir and cook until cauliflower and potatoes are cooked through about five minutes.  When I stir the dish, while it's cooking, I slightly mash the vegetables, so it's a little more mixed together.
Can be garnished with a couple Tbsp chopped cilantro.

**adapted from The Food Network website

Lentil Bolognese

The judges were split on this one.  I loved it, my mother loved it, partner thought it was good, teenager wasn't a fan (but her skull hasn't completely hardened yet) :)
This is a wonderful, thick, hearty dish.  I used macaroni when I made this, and while any pasta would work, I think a shorter pasta works best (penne or ziti or corkscrew which is used in the picture)
I found this recipe in a magazine where they were finding ways to use red wine, but I don't drink so I doubled the almond milk and still enjoyed this dish immensely.


1 1/2 cups mushrooms, chopped finely
1 onion, roughly chopped (about 1 cup)
2 cloves garlic, minced
1 carrot, coarsely chopped
1 leek, white part only, halved and sliced
1 piece celery, sliced
1/4 cup olive oil
salt and pepper
1 1/2 cups cooked lentils
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 bay leaf
1/2 cup unsweetened almond milk
1 15 oz. can diced tomatoes with juices
1-6 oz. can tomato paste
8 oz. cooked gluten free ziti, penne or macaroni
Vegan grated Parmesan cheese (optional)

In a food processor, pulse onion, garlic, carrot, leek and celery until coarsely chopped.  In a large pot, warm oil over medium heat.  Stir in onion mixture and mushroom, sprinkle with salt and cook, stirring frequently, until vegetables are soft but not browned, 8-10 minutes.
Add lentils, seasoning, bay leaf and milk.  Cook, stirring occasionally, until most of the liquid has evaporated, 2-3 minutes.
Stir in tomatoes and tomato paste, scraping bottom of the pot.  Reduce heat to low, cover and cook for 10 minutes longer, stirring to prevent scorching. (Sauce will be very thick)
Season with salt and pepper.
Remove bay leaf and stir sauce into pasta.
Top each serving with 1-2 Tbsp. vegan grated Parmesan cheese.  Parma! brand is outstanding!!

Adapted from Health Magazine

Sweet Potato Hummus

This is my absolute favorite recipe so far.  Often, when I find an interesting recipe, I have to make it a few times and adjust it to my taste.  And I did make a few changes to this one, but it really was a slam dunk right out of the gate.  (Mixed sport metaphor alert!)  Is incredible when served with carrots and/or red pepper slices.
I also find that just about every recipe that includes sweet potatoes, instructs to peel them, but if its a good sweet potato and it is thoroughly rinsed and scrubbed, why get rid of that extra fiber?  Also, it doesn't seem to negatively impact the flavor in any recipe I've found.
Maybe not the best, in terms of low fat, but packed with protein and really filling.  Enjoy!!!

1 pound sweet potatoes, cut into 1-inch pieces
1 can (19.5 ounces) chickpeas (liquid reserved)
1/4 cup lemon juice
2 Tbsp. tahini
2 Tbsp. Olive Oil
2 tsp. ground cumin
2 garlic cloves, chopped
Salt to taste

Steam or roast sweet potatoes until soft.  (steaming took about 20 minutes).  Transfer to food processor. Add the rest of the ingredients and puree for 1 minute, adding the reserved chickpea liquid as needed.  (I found it necessary to use all of the liquid)

Adapted from www.wholeliving.com

Updated Vegan Oatmeal Recipe

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Oatmeal has undergone a bit of an update which, to me, has made it even better.  I have literally had about a dozen people at work stop by my desk to ask me if I have cinnamon rolls hidden somewhere.  I'll take that as a compliment! 

1/3 cup Quick 1 minute oatmeal

2/3 cup unsweetened almond milk

1/2 banana, sliced or chopped

1 ounce raisins

1/3 cup unsweetened applesauce

cinnamon to taste

Mix ingredients in a bowl and microwave 90 seconds.  Stir and microwave another 60 seconds.

Vegan Veggie Burrito Bowl

This recipe is 100% a rip off of my favorite dish at a chain restaurant.  Hopefully it's a bit healthier, since it's just 1 cup avocado instead of  a big spoonful of guacamole, put on by someone else.  (Okay I admit, I love the big spoonful of guac, served up by someone else, thereby relieving me of any personal responsibility!) 

1/2 cup onions, thinly sliced

1/2 cup bell pepper, thinly sliced

1/2 cup brown or black rice 

1/2 cup canned or cooked black beans, drained and rinsed

1/2 cup frozen corn, thawed

1/2 cup canned or cooked pinto beans, drained and rinsed

2 Tbsp. salsa 

1/2 cup ripe avocado, mashed

Saute onions and peppers in cooking spray over medium heat until they are tender.  Add beans, corn, rice and heat through.  Top with salsa and avocado when ready to eat.

**If the veggies and rice are made in advance, then the recipe can be microwaved and the salsa and avocado put on top when ready to serve. 

Vegan Cream of Sweet Potato Soup with Garlic & Kale

Since I last posted a recipe on this blog, I have taken the plunge from "Sort o vegan" to "All the Way Vegan" and so far, so good.   I had to play around a bit with this recipe to get it where I wanted it to be.  And the picture on here is NOT an actual representation of the soup, because the picture has no kale in it. :)
I would not call this a low maintenance soup to "whip up but it is very tasty and hearty on a cold day!

2 large heads of garlic
1 large, white onion, chopped
1 Tbsp. Olive Oil plus more for roasting garlic
2 large sweet potatoes (24 ounces)
1/2 tsp. dried thyme
1 bay leaf
1 tsp. kosher salt plus more to taste
ground, black pepper
2 cups unsweetened, almond milk (I used vanilla)
4 cups water
2 cups frozen, chopped kale

Preheat oven to 375.  Peel the loose outer husk off the heads of garlic, slice off a tiny bit of the tops, place the each of the heads of garlic on a square of foil and drizzle a little olive oil over them.  Fold the foil up and crimp to seal it.  Roast the garlic for about 40 minutes, or until it gives when pressed.  Allow it to cool.
Meanwhile, dice the sweet potatoes (do not peel) ander put in soup pot with 4 cups cold water.  Add the thyme, bay leaf, 1 tsp. kosher salt and pepper.   Bring the water to boil, lower the heat and simmer, covered, for 15 minutes or until the vegetables are completely soft.  
While the potatoes are boiling and the garlic is roasting, heat 1 Tblsp. olive oil in skilled and add onion, sauteing until lightly brown.
When the potatoes are done, add the onions to the soup.  When the garlic is ready, squeeze the soft, roasted cloves out of their skin and add as well.  Stir in the milk.  Then puree the soup in a blender or food processor in batches.  Be careful not to overprocess.  It's a good soup when it's a little chunky.
Return the soup to the pot and add kale.  Heat gently, stirring often, until heated through.  Add salt to taste.
(Is very good if it can be made a day ahead of time and then served the following day)

Adapted from Love Soup by Anna Thomas

Vegan Corn Chowder

I don't eat white potatoes and I am moving away from dairy more and more, so a good corn chowder recipe was hard to come by. This is one I invented through trial & error, but I'm really happy with how it turned out.
My great grandfather called removing the kernals from an ear of corn "tipping".  You cut down and remove just the tips of the kernals and then, once they have all been removed, you take your knife and scrape the cob from top to bottom, all over, to get the juicy, creamy insides. 

7 ears of corn (sweet, bi-colored, whatever you prefer), kernals tipped and removed
1 cup unsweetened, vanilla almond milk
1 1/2 cups water,divided
2 Tblsp. Olive Oil
1 large or 2 medium sweet potatoes\
1 medium red onion, thinly sliced
1 tsp. kosher salt


Preheat oven to 400.  Prick sweet potatoes with a fork all over and bake on top rack of oven for an hour or until soft. (I put a piece of foil on the bottom rack to catch what will ooze out).  Remove from oven, slice open and allow to cool.  Scoop out insides of potatoes.  (Should have about 1 cup of sweet potato puree)
In a stock pot, heat Olive OIl and add onions.  Stir onions over medium heat until soft and beginning to turn brown.   I occasionally add a splash of water to keep them from getting too done. 
Add corn, almond milk, sweet potato puree, 1 cup of water and kosher salt to pan, bring to boil and cook over medium heat for 10 minutes.
Remove pan from heat and allow to cool for 10 minutes.
Take 2 cups of soup and put in food processor, along with 1/4 cup water.  Blend until smooth.  Return to pan and stir.  Heat again, adding another 1/4 cup water.  Stir and seaon with salt and pepper to taste.
More water and milk can be added to adjust thickness.  Makes about 4 cups of chowder.