Weâ€™ve rarely gone out for Indian food without including this classic cauliflower and potato curry among our selections. Itâ€™s a vegetarian and vegan standard! This simplified recipe comes together quickly, and the tofu mimics paneerâ€”the bland, soft cheese found in some Indian dairy dishes. Photo courtesy ofÂ In My Box: An Exploration of My CSA Box. Continue Reading…
Certain Indonesian vegetable dishes are characteristically filled with colorful vegetablesâ€”in this case, broccoli, carrots, cauliflower, and bell pepper. In this recipe, the vegetable stew is enveloped in a rich, spicy peanut sauce and embellished with rice noodles. This stew has so much going for it that you need only a simple salad to complete the meal. Continue Reading…
Soak the white beans overnight in a bowl with just enough cold water to cover them.
The next day, drain the water from the beans and rinse well. Cook in boiling water for 45 to 60 minutes. Reserve.
In large saucepan, melt butter in oil over medium heat. Add the onions and cook for 2 minutes until golden brown.
Add carrots and celery. Season and cook for another 2 minutes.
Add the potatoes and stir. Continue cooking for 2 minutes.
Stir in spinach and continue cooking for 2 minutes.
Add vegetable stock, crushed tomatoes, and thyme sprigs. Season. Put a lid on the pan and cook the soup over low heat for about 2 hours, stirring occasionally. Itâ€™s important that the minestrone soup simmer gently.
After 2 hours of cooking, add cooked beans and pasta and continue cooking for 20 minutes. Check the seasoning.
This West African-Style Peanut and Okra Stew recipe is a westernized version of a typical African dish. It’s much tastier than it soundsâ€”try it! I first made this stew as part of an â€œAfrican feastâ€ at my kids’Â school some years ago in conjunction with a class project. Privately, I doubted that any of the kids, then third and fourth graders, would eat this. I couldnâ€™t have been more mistaken! The kids not only loved making it, but every last drop was scraped from the huge pot. Recipe adapted from The Vegetarian Family Cookbook.Â Photos by Hannah Kaminsky.
You will find an exotic blend of flavors in this iconic dish of Indian cuisine. Coral lentils make a gourmet and unctuous dish with a variety of colorful vegetables and spices, softened by coconut milk.
Served with rice, this is a complete, balanced, and tasty dish.
Cholent is a Jewish classic that can be considered an early predecessor to slow-cooker recipes. In its original form, itâ€™s put in the oven before the Sabbath and cooked at a very low temperature for about 12 hours so that it can be eaten for the Sabbath midday or late afternoon meal. Itâ€™s one of the rare Eastern European Jewish specialties that highlights beans. There is a Sephardic cousin to this recipe called hamin.Continue Reading…
A hot sauce (chiles, garlic, and vinegar) is the secret to getting the right flavor profile in this lentil dal. Serve this as a part of a meal, or with rice or naan or other flatbread.
¾ cup brown lentils, washed and drained
2 cups water
2 to 3 teaspoons safflower or other neutral oil
½ cup finely chopped red or white onion
6 cloves garlic, chopped
½ teaspoon ground cumin
2 teaspoons ground coriander
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon fenugreek leaves or ⅛ teaspoon fenugreek seeds
1 teaspoon sweet or hot paprika
⅛ teaspoon nutmeg
¼ teaspoon black pepper
1½ tablespoons sriracha or other hot sauce, to taste
2 tablespoons water
1½ cups chopped tomato
¾ teaspoon salt
2 tablespoons chopped cilantro, for garnish
1 tablespoon vegan butter (optional)
Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.
While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well.
Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes.
Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.
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Pungent mustard greens are paired with mild spinach, and with the addition of mellow cauliflower, the result is a gorgeous and satisfying curried stew. Mustard greens, which are in fact a green often used in curries (as is spinach) most often come in really large bunches, so use as much as youâ€™d like; the sharp flavor is well tamed by cooking. If you’re not a fan of mustard greens, or just want to use a more familiar type of leafy green veggie, see the variations following the instructions.Â Recipe from Wild About Greens.Photo by Hannah Kaminsky, from her original review of this this book. Continue Reading…
This simplified version of a popular Indian dish,Â chana masala, is a delightful way to showcase tasty chickpeas. The traditional version doesn’t usually contain green beans, but they do add color and texture to the dish. If you prefer, you can substitute a few ounces of fresh spinach or other leafy greens for the green beans. In addition to hot cooked grains, serve with fresh flatbread and a simple salad of tomatoes and cucumbers in a generous dollop of coconut yogurt. Photos byHannah Kaminsky.Continue Reading…
A superb fusion of flavors permeates this nourishing harvest dish of sweet potatoes and chard. Serve like a stew in shallow bowls, accompanied by warm flatbread. This recipe works well with other greens, as you’ll see in the variations following the recipe. FromÂ Wild About Greens.Â Photo by Susan Voisin, FatFree Vegan Kitchen. Continue Reading…
This easy, robust soup, contributed by Marty Hall, has several elements of a certain style of traditional African soupsâ€”chilies, sweet potato, and a creamy peanut base. The grain of choice in an African soup like this would likely be millet, but here, quinoa, the nutritious South American super grain, makes for a delightful fusion. Adapted from Vegan Soups and Hearty Stews for All Seasons.
This classic French vegetable stew is a perfect way to enjoy several abundant summer garden vegetables â€” eggplant, zucchini, peppers, and tomatoes â€”in a single, savory dish. Fresh basil, and oregano or thyme provide extra pleasure for both the palate and the eye. Serve on its own with crusty bread, or over pasta or polenta. Continue Reading…
Here’s a simple Greek potato stew bursting with summery flavors â€” green beans andÂ zucchini in a mellow tomato base. A fresh, crusty bread rounds out the meal along with a big green salad with some chickpeas tossed in. For a company meal, add Olive Bar Medley with Tofu “Feta” as an appetizer, and a good wine.Â Continue Reading…
This meatless version of a rustic ProvenÃ§al stew, made with white beans, is sensual and satisfying. A fresh, crusty French baguette is perfect for soaking up its delicious broth. A bountiful tossed salad makes it a complete meal. Continue Reading…
This delicious Moroccan-inspired stew looks as good as it tastes. It’s a wonderful way to warm up cold season dinners, with sweet sugar pumpkin or butternut squash in an aromatic broth. This can also be a wonderful choice for fall Jewish holidays â€” Rosh Hashanah (Jewish New Year)and Sukkoth. Adapted from Vegan Soups and Hearty Stews for All SeasonsÂ by Nava Atlas. Photo by Theresa Raffetto.