Spicy Potato Curry

It's been a really busy week with the opening of H&R Block tax offices on Monday. We stayed open from nine in the morning until nine at night on Thursday, offering information on the Affordable Care Act (commonly referred to as Obamacare). It was a long day but we were able to help a lot of people understand the consequences of the ACA on their tax return this year.

Today was finally my day off and I decided it was a good time to make meals for the week ahead. This one was inspired by http://allrecipes.com/recipe/spicy-vegan-potato-curry/Detail.aspx

SPICY POTATO CURRY

2 large potatoes, scrubbed and cubed

2 tbsp extra virgin olive oil

1/2 large onion, chopped
2 cloves garlic, minced

1 tbsp curry powder

2 tsp ground cumin

2 tsp mild chili powder

1 tsp garam masala

1 tsp ground ginger

1 tsp dry mustard

1 tsp turmeric

1 tsp ground coriander

1 tsp sea salt

8 ounces mixed vegetables
1 cup cooked garbanzo beans

4 tomatoes, chopped

2 cups vegetable stock

2 cups cooked basmati rice

          Brown potatoes in oiled skillet, stirring often. Add onion and saute until translucent. Add garlic and cook until softened, and onions begin to brown. Add spices and toast until fragrant. Add vegetables, tomatoes and stock. Simmer until potatoes and vegetables are softened and liquid begins to evaporate. Serve over rice.

Zucchini Lasagna - Vegan and Gluten Free

 Two kinds of squash, mushrooms and spinach that need to be cooked ... what to do?

ZUCCHINI LASAGNA with VEGAN RICOTTA

1 large zucchini, peeled and shredded
1 large yellow squash cut in ribbons
3 tsp olive oil
1 small onion, chopped
5 oz Cremini mushrooms, chopped
1-1/2 cups spinach 
1 tbsp Italian seasoning mix 
4 cloves garlic, minced
1-1/2 cups marinara sauce
1 cup soaked cashews
1/2  container firm tofu, drained
2 tsp olive oil
1/4 cup nutritional yeast
1 tbsp dried basil

Prepare vegan ricotta by processing cashews, tofu, 2 cloves garlic, 2 tsp olive oil, nutritional yeast and basil until proper consistency. Set aside. 

Saute onion and 2 cloves garlic in 1 tsp olive oil until softened. Add mushrooms. Cook until lightly browned. Add spinach and zucchini, cooking until most of the moisture evaporates. Stir in Italian seasoning and 1 cup marinara sauce. Simmer additional 5 minutes. 

Spread thin layer of marinara in bottom of baking dish. Cover with half of yellow squash ribbons in an even layer. Top with half of ricotta mixture and half of mushroom mixture. Spread with thin layer of marinara. Cover with rest of yellow squash and repeat layers.  Bake at 350 degrees for 45 minutes until sides bubble and lasagna firms up.

 

Tofu Tikka Masala

I almost followed the recipe on this one from http://www.msvegan.com/#!Chickenless-Tikka-Masala/cln0/30CCC564-966C-46E8-A66B-AAF4B679550F but I'm not particularly fond of faux meat. Here is the photo from the original site since my version didn't last long enough to recharge the camera battery.

TOFU TIKKA MASALA

1/2 onion, chopped

2 tbsp olive oil

1 tbsp ground cumin

1 tsp each ground ginger, salt, cayenne pepper

1/2 tsp each tumeric, cinnamon, nutmeg

1/4 tsp paprika

2-3 cloves minced garlic

1/4-1/2 cup non-dairy milk

6 oz tomato paste

1/2 cup water

1/2 package firm tofu in cubes

Cilantro for garnish

Heat oil in large skillet. Brown tofu on all sides and remove from pan. Saute onion over medium-high heat until translucent. Add garlic and spices. Cook until fragrant. Add tomato paste and 1/4 cup water. Bring to simmer. Add milk and cooked tofu. Simmer gently 10-15 minutes to combine flavors. Thin with rest of water if needed. Serve over rice with cilantro garnish.

New Years Kung Pao

Happy New Year! I am bound and determined to make 2015 a stellar year! In that light, I am back to preparing Vegan Gluten-Free meals and plan to post as many of them here as I find time.

This evening's meal is inspired by http://www.eatgood4life.com/cauliflower-kung-pao/

 KUNG PAO CAULIFLOWER

1/2 head cauliflower, cut into small florets
1 orange or yellow pepper, diced
1 tbsp ground ginger
4 garlic cloves, minced
4 green onions, chopped
1/4 cup raw cashews
2 tbsp mild chili powder
2 tbsp olive oil

2 tbsp rice vinegar

2 tbsp tomato ketchup

4 tbsp wheat-free tamari

1/4 cup water

Mix vinegar, ketchup, tamari and water in bowl and set aside. Heat olive oil in large skillet. Saute cauliflower over medium heat until it begins to brown. Add diced peppers and cook another 5 minutes. Add garlic, ginger and cashews. Cook another 2-3 minutes. Add sauce and simmer until vegetables are softened and sauce has thickened. Add green onions. Serve over rice or rice noodles Makes two generous servings.