Month: March 2022

Categories
Cauliflower Gluten-Free Recipes Vegetarian

Easy Cauliflower Curry

This mouthwatering Easy Cauliflower Curry is quick and simple!

Ingredients

  • 2 cups cauliflower florets
  • ½ cup tomato sauce (tomato-basil)
  • ½ cup onions, minced
  • 1 tsp ginger, grated (optional)
  • 1 clove garlic, grated
  • 1 tsp curry powder
  • ½ tsp cumin seeds
  • 1 Tbsp sour cream (optional)
  • 1 Tbsp canola oil
  • 3 cups water

Directions

  1. Warm the cumin seeds in a little oil for about 30 seconds till it is aromatic.
  2. Add the onions, garlic and ginger and sauté for about a minute till soft.
  3. Add the cauliflower florets, tomato sauce and water. Cover with a lid and continue to heat for 10 minutes till the sauce thickens and the cauliflower softens.
  4. Remove from heat and stir in sour cream. Serve hot with rice or bread.
Categories
Eggplant Gluten-Free Recipes Vegan Vegetarian

Roasted Eggplant in Tomato Sauce

Oven roasted Eggplant in Tomato Sauce is delicious as a dip or a spread!

Ingredients

  • 1 eggplant
  • ½ cup tomato sauce (tomato-basil /marinara)
  • ¼ cup onions, minced (substitute ¼ tsp. onion powder)
  • 1 clove garlic, grated ( substitute, ¼ tsp. garlic powder)
  • 1 tsp curry powder
  • ¼ tsp cumin seeds
  • 1/8 tsp salt
  • 2 Tbsps olive oil

Directions

  1. Brush the eggplant with oil and broil in the oven for 15 minutes. Turn over and broil again for 5-10 minutes till the skin is charred. Cover with a moist paper towel and let it cool. Cut in half and scoop out the flesh and discard the skin.
  2. Heat cumin with some oil in a pan for 30 seconds. Add the onions and sauté for about a minute, till soft. Add the garlic and sauté for an additional 30 seconds. Next add the eggplant, tomato sauce, salt, curry powder and continue to sauté for 3-5 minutes till it gets really mushy. Serve with flat breads as a dip or use as a spread.
Categories
Potatoes Recipes Soup

Vegan Tuscan Soup

Try this Vegan Tuscan Soup for warm comfort on a cold day!

Ingredients

  • 2 russet potatoes with skins, cubed
  • ½ cup spinach, roughly chopped
  • 2 vegan sausages, sliced
  • ¼ cup onions, minced
  • ¼ cup celery, minced
  • 1 clove garlic, minced
  • ½ cup soy milk
  • 1 tsp Italian seasoning
  • 1/8 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp olive oil
  • 2 cups water

Directions

  1. Sauté the onions and garlic for about a minute till soft. Add the celery and continue to sauté for about a minute.
  2. Add the potatoes, water, salt, pepper, Italian seasoning and boil for about 15 minutes till the potatoes are cooked.
  3. Remove half the potatoes and transfer the rest of the soup to a blender. Blend for a few seconds and pour it back in the soup pot.
  4. In the meanwhile, microwave the vegan sausages until they are cooked, slice and add them to the soup. Add ½ cup of soy milk and boil for about 3 minutes.
  5. Take off heat and add in spinach. Serve hot.

Categories
Appetizer pretzel Recipes Vegetarian

Soft Pretzels

Soft Pretzels originated as a food during Lent. These Soft Pretzels are delicious, chewy and quick to make as a snack/appetizer.

Ingredients

  • 2 cups all-purpose flour
  • 1 packet of dry active yeast
  • ¾ cup warm water
  • 2 Tbsps. olive oil
  • 1 tsp sugar
  • 1 Tbsp. salt
  • Baking Soda Bath:
    • ½ cup baking soda
    • 9 cups water

Directions

  1. In a mixing bowl, stir in sugar with warm water. Add the active dry yeast and let it stand for 10 minutes.
  2. Add olive oil and flour (½ cup at a time) and mix to form a ball. Add some additional flour if it is too sticky. Let is stand for 10 minutes.
  3. Heat the water and baking soda and let it come to a boil to make a baking soda bath.
  4. Divide the dough into 8 pieces and roll each into a rope-like shape about 19/20 cms. long. Cross over and twist the ends to form a circle, then fold over and press down to form a pretzel shape.
  5. Place each pretzel in the baking soda bath for 20-30 seconds. Drain and place on a well greased sheet. Sprinkle with salt.
  6. Bake at 400F for 13-15 minutes till golden brown. Brush with olive oil and serve warm with mustard or a dip of your choice.