Archive

Posts Tagged ‘vegan dinner’

Some sort of curry

May 13, 2010 Leave a comment

Cauliflower, peas, onions, rice, curry… you know it looks good. Well, it was.

Swing Thai

May 12, 2010 1 comment

Red curry with coconut milk

Why not, right?

"GFV" on the menu = gluten-free and vegan

Swing Thai for curry. How can you ever go wrong with curry? They have 3 locations in Denver. We went to the one at 301 S. Pennsylvania. Friendly staff. Worth a look.

Arroz con Palmito

February 27, 2010 Leave a comment

A simple Costa Rican dish that I veganized. Arroz con palmito (hearts of palm). I spent last winter in Argentina, and found palmitos everywhere. They would base salads around them, put them on pizza, have them in sandwiches, and I developed a taste for the tangy things. This dish really keeps their flavor alive.

Ingredients: (serves 10)

  • 3 cups white rice, cooked  
  • 1 (13 3/4 ounce) can hearts of palm, drained and diced (palmito)
  • 2 cups bechamel sauce (2 cups almond milk combined with 4 Tbs flour and 4 Tbs Earth Balance)
  • 2 cups tomato sauce
  • 1 cup nutritional yeast or shredded vegan cheese 
  • 1 teaspoon breadcrumbs

1. Preheat oven to 375

2. Combine palmito and bechamel sauce. In a large deep pyrex dish, put a layer of 1/3 rice, then a layer of 1/3 bechamel sauce, then a layer of 1/3 tomato sauce and top with thin layer of nutritional yeast or vegan cheese. Repeat layers three times. Garnish with bread crumbs.

3. Bake at 375 degrees for 15 minutes or until golden brown.

*derived from this recipe

Organic Palmitos

 

Pasta Fresca

February 18, 2010 Leave a comment

Pasta fresca a la Noodles and Co., but homemade of course! Penne with red onion, cherry tomatoes, and spinach. Sauteed with marsala cooking wine and spices. A fresh, lovely dish with fantastic flavors.

Tofu Spring Rolls

February 16, 2010 Leave a comment

Vegan spring rolls with tofu, cucumber, bean sprouts, romaine lettuce, carrot shreds, scallions, glass noodles, and peanut sauce. A lot of stuff packed in there, I know, but that’s the fun of spring rolls. They are surprisingly easy to make and if you make a whole batch (using all the spring roll wrappers in a pack), you’ll have snacks for work or home for days!

Minnie wrappin'

You just need to prep the stuffings, preferably with all the ingredients sliced thin, and then get a bowl of warm water and a wet towel to do the stuffing and rolling on. Soak each wrapper for a few seconds and the put whatever you want in it and seal it like a Qdoba burrito. Some other good stuffings are bell peppers, maybe avocado, or whatever veggies sound good to you.

Jamaican Red Bean Stew

January 22, 2010 Leave a comment

A lot of  red and orange in this one… This is a slow cooker recipe made with red kidney beans, sweet potatoes, carrots, tomatoes, scallions and coconut milk. Derived from Robin Robertson’s cookbook, Quick Fix Vegetarian (although I got the recipe here after seeing a post about it on Cafe VegNews). A tasty, interesting dish to mix things up. It went great with some roasted butternut squash on the side.

Red Lentil Dal

January 14, 2010 Leave a comment

This tasty dal is one of the recent fruits of my efforts to incorporate more legume-based protein into my diet, in lieu of soy. I’m not giving up soy, just trying to supplant it when I can. As vegans, we have an opportunity to get the bulk of our protein from more complete sources like beans and lentils, and I hope to use that opportunity to discover lots of new recipes.

I was very pleased with how this dal experiment came out, and I hope to make variations on it pretty often. I found the recipe for it online. Dals are pretty easy, and The New York Times put a quick little guide up online for making simple legume-based dishes in their Minimalist series, so check that out for more ideas.

Some prep pics: