Curry Latkes with Cucumber Raita (vegan)

3. Indian Curry Potato Latkes with Cucumber Raita

My other favorite spicy food is Indian food. Mmm…I love curry. Here the hot curry and the aromatic garam masala combine to make the potatoes and onions rich and spicy. Then cool it down with a refreshing cucumber raita. Amazing.

INGREDIENTS:

Latkes

• 2 Tbs. ground flaxseed + 6 Tbs. warm water
• 1 ½ lbs. baking potatoes (about 2 potatoes), grated
• ½ yellow onion, grated and squeezed dry
• 1 tsp. baking powder
• ½ cup chickpea flour
• 6 scallions, finely chopped
• 1 Tbs. fresh cilantro, chopped
• 2 Tbs. curry powder
• 1 tsp. ground coriander
• 1 tsp. cumin
• 1 tsp. mustard powder
• 1 tsp. garam masala
• 1/2 tsp. turmeric
• 1 tsp. Kosher salt
• ½ tsp. black pepper

Cucumber Raita

• 1 package silken tofu
• 3 Tbs. extra-virgin olive oil
• 2 Tbs. lemon juice
• 2 tsp. brown rice vinegar
• 3/4 tsp. salt
• 2 cucumbers, seeded and diced
• 1/2 tsp. ground coriander
• 1/2 tsp. cumin
• 1 Tbs. fresh cilantro, chopped
• Vegetable oil for frying
• Fresh cilantro, chopped, for garnish
• Scallion greens, chopped, for garnish

PREPARATION:

1. Mix the flaxseed with the water in a small bowl and let sit to thicken. Meanwhile, grate the potatoes. Wrap them in a clean dishtowel and squeeze the excess liquid out of them. Transfer the potatoes to a large bowl. Grate the onion and squeeze the onion to remove the excess liquid. Add the onion to the potatoes.
2. Add the flaxseed/water mixture to the bowl. This is your binder. Add all the other ingredients to the bowl and mix well. Use your judgment whether the mixture feels like it will hold; if it feels very loose, add more flour (you could also add some potato starch if you want).
3. Heat a few tablespoons of oil in a large skillet. Using a tablespoon/soup spoon, carefully place spoonfuls of the potato mixture into the pan. Flatten each latke with the back of the spoon. Cook until browned, about 4 minutes, then flip and cook the other side, about 2-3 minutes. Transfer the latkes to a paper-towel lined plate to drain. Sprinkle with salt.
4. Make sure the oil stays hot but is not too hot. If the outsides of the latkes are browned before the potato cooks, it’s too hot. Add more oil as needed between batches. Keep the latkes warm by placing them in a 200 degree oven on a baking sheet with a cooling rack on top, covered with foil. This makes about 15 -18 latkes. Garnish with cilantro and scallion greens. Serve while hot with the cucumber raita.
5. To make the cucumber raita: combine all the ingredients and mix well. Cover and refrigerate until ready to serve.

VEGAN AND GLUTEN-FREE BANANA BEIGNETS

THIS RECIPE IS :

Vegan

INGREDIENTS

• 3 very ripe bananas
• ¼ tsp. vanilla extract
• 1/16 tsp. almond extract
• 1/3 cup raw brown sugar
• 1 cup brown rice flour
• ½ cup chickpea flour
• ¾ tsp. baking powder
• 1 pinch nutmeg
• 1 pinch cinnamon
• ¼ – ½ cup soy creamer (or non-dairy milk)
• Vegetable oil for frying
• Organic Vegan powdered sugar, for garnish

PREPARATION

1. Mash the bananas in a large bowl. Add the almond and vanilla extracts. Add the sugar and mix well.
2. In another bowl, mix the flour, baking powder, nutmeg and cinnamon. Combine the banana mixture with
3. the flour mixture. Mix well.
4. Add the soy creamer, mixing, until the batter is smooth and thick. Use as much creamer as you need to get the consistency of waffle batter. Let the batter rest while you heat the oil.
5. Heat 2 – 3 inches of oil in a large saucepan. If you are measuring the temperature, it should be 350 degrees (I just stick a wooden spoon into the pot and see if bubbles form around it).
6. Using a spoon, drop heaping amounts of batter into the oil. Let cook until golden brown, turning to cook on all sides. When done, remove beignet from the oil and drain on paper towels or a cooling rack. Fry them in small batches so the oil stays hot. If the oil gets too hot, reduce the heat.
7. Sprinkle with powdered sugar and serve.

This mushroom and walnut pâté is rich, creamy, earthy, and surprisingly easy to make! Enjoy it on sandwiches, toast, or as a dip for vegetable crudités – but however you choose to spread it around, this pâté will instantly make your meal more memorable.

MUSHROOM WALNUT PÂTÉ [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

Gluten-free RecipesGrain Free RecipesSoy FreeVeganWheat Free

INGREDIENTS

• 4 cups chopped brown crimini mushrooms
• 1 cup diced carrots
• 3/4 cup walnuts
• 1 small yellow onion
• 2 garlic cloves
• 1 tablespoon oil or vegan butter
• 1/2 teaspoon thyme
• Salt and pepper to taste

PREPARATION

1. Preheat oven to 350°F. Spread walnuts out on a baking sheet and toast in the preheated oven for 8-10 minutes, watching closely to ensure they don’t burn. Once toasted, set aside.
2. Clean the mushrooms, slice the bottoms off the stems, then roughly chop. Peel and dice the carrots, then set aside. Chop the onion and mince the garlic.
3. Heat oil or butter in a large frying pan or pot over medium heat. Add the mushrooms, carrots, onion, and garlic. Sprinkle in the thyme and saute until the mushrooms turn dark and begin to release their liquid, about 10 minutes.
4. Transfer cooked vegetables to a food processor along with the toasted walnuts and process on high until smooth and creamy. Stir in salt and pepper to taste. Feel free to add more thyme as well, if you so desire. Transfer to an airtight, resealable container and store in the fridge for up to two weeks. Enjoy on toast, flatbread, sandwiches, or as a vegetable dip.

vegan beef bourgenion

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This is not a pale imitation of the beloved traditional French dish and deserves all the respect and admiration that the original dish gets. It's rich, hearty, and delicious. Julia Child would be proud!

BŒUF BOURGUIGNON VÉGÉTALIEN [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

Gluten-free RecipesVegan

INGREDIENTS

• 3 tablespoons extra virgin olive oil
• 1 8-ounce package smoked tofu
• 1 12-ounce package extra firm tofu, patted dry, cut into cubes and salted
• 8 ounces cremini mushrooms, sliced
• 8 ounces small button mushrooms, whole or halved
• 2 large yellow onions, peeled and roughly chopped
• 1 leek, well cleaned and sliced
• 3 large carrots, peeled and cut into large sticks
• 4 stalks celery, cut into large sticks
• 1/2 cup Cognac (optional)
• 1 25-ounce bottle of dry red wine, preferably Burgundy
• 2 cups mushroom stock
• 2 tablespoons nutritional yeast
• 2 bay leaves
• 1 1/2 teaspoons dried thyme
• 2 teaspoons freshly cracked black pepper
• 2 teaspoons fennel seeds (optional)
• 1 teaspoon salt
• 1 teaspoon coriander (the spice, not the herb)
• 1/2 teaspoon celery seed
• 3 tablespoons non-dairy margarine
• 3 tablespoons all-purpose flour (gluten-free or not)
• Roasted potatoes and onions, for serving

PREPARATION

1. Heat half the olive oil over medium heat in an oven-proof dutch oven. Preheat the oven to 250°F. Add the smoked tofu and fry for several minutes. Once the tofu has started to brown, remove from the pan with a slotted spoon and set aside. Add the mushrooms to the pan in small batches. Let the mushrooms brown, adding more as you can. If you overcrowd or salt them, they won’t get the deepest brown flavour they can, so just be patient. Once the mushrooms have browned, remove and set aside with the smoked tofu. Add the remaining half of your olive oil and then the dried extra firm tofu and brown it. Remove from heat and keep aside with the smoked tofu and mushrooms.
2. Add the onions to the pan and sauté until they’ve browned, too. Add the leeks, carrots and celery and sauté to mix. Add back the smoked tofu, mushrooms and tofu and sauté to heat. If using the Cognac, step back and light with a match. There will be a fun and exciting fire, but it burns at a low temperature and dissipates quickly. Stir to combine. Add the bottle of red wine and stock and stir. Season with nutritional yeast, bay leaves, thyme, pepper, fennel seeds, salt, coriander and celery seed. Stir again and fit with a tight lid. Place in the oven and bake for an hour, or longer if you have it.
3. Just as you’re ready to serve, in a small saucepan, melt the non-dairy margarine and whisk in the flour. Cook for a couple of minutes and add to the stew, whisking well. Taste for seasonings and adjust. Serve hot, with more onions and roasted potatoes. Voila, vegan bourguignon!

To Use the Crockpot or the Slow-Cooker: 

1. After you’ve browned everything and added the cognac and then scraped up all the brown bits on the bottom of the pan, you can finish the dish off in a slow cooker, whisking the roux in just before serving.

Val's Curry Cauliflower, Chickpea, Sweet Potato Soup

This was really fast and really delicious!

It makes a huge amount--so it could be cut in half & stayed nicely heated in a giant crockpot.

Ingredients:

2 large 32 oz. containers of vegetable stock

1 head of cauliflower, cored, and cut into florets

2-3 sweet potatoes, peeled, cubed into 1/2" cubes

1 tablespoon of turmeric

1 tablespoon of curry powder

1 tsp. of salt

1 tsp of black pepper

Pinch of red cayenne pepper

2 tablespoons of organic peanut butter

2 - 15 ounce cans of chickpeas, drained & rinsed

1 bag of frozen spinach (or add chopped greens of your choice)

Preparation:

1.  Peel and cut sweet potatoes into 1/2" cubes, place in pot with stock, cook 10 minutes

2.  Add cauliflower florets to pot, boil an additional 10 minutes

3.  When cauliflower & sweet potatoes are tender, add 2 tablespoons of peanut butter (optional), whisk through

4.  Use an immersion blender & blend soup into desired consistency (do this BEFORE adding the turmeric or curry to avoid staining your blender.

5.  Add turmeric, curry, salt, pepper, & cayenne

6.  Add chickpeas

7.  Add greens

The dressing, made with cashews, lemon juice, garlic & water, subs for the olive oil. Serve it on a bed of peppery arugula for an elegant uber nutritious summer dinner. Delish! Outdoor picnic before a concert anyone? Serves at least 6, generously.

SUMMER RICE SALAD WITH ROASTED RED PEPPERS, DILL, CHICKPEAS, AND CASHEW HERBED CHEESE adapted from Jeanne Lemlin's "Simple Vegetarian Pleasures"

4 cups of cooked & chilled long grain brown rice (I used 2 bags of TJ's brown rice = 4 cups)

2 (16 oz.) cans or chickpeas, rinsed well and drained

3/4 (loosely-packed) cup of grated Treeline Cracked Pepper Cashew Cheese (can omit) Note: This is a perfect stand-in for feta.

2 whole large roasted red peppers, chopped--either jarred (I used Divina brand) or roasted 2 large peppers, yourself.

1/2+ cup chopped fresh Italian parsley

1/3+ cup chopped fresh dill

3 scallions, very thinly sliced

THE DRESSING

1/2 cup of raw cashews
1/2 cup of water
1/4 cup fresh lemon juice
2 garlic cloves, chopped 
1/2 teaspoon salt or to taste
Add coarse black pepper to the dressing after it’s mixed.

1. Combine the rice, chickpeas, Treeline cashe cheese, roasted red peppers, parsley, dill, and scallions in a large bowl & toss well.

2. Combine all the dressing ingredients (except the pepper) into a high-powered blender, like a Vitamix & mix until well blended. If you don’t have a high-power blender, soak the cashews in the 1/2 cup of water overnight, first, then mix the cashews, along with the soaking water & the rest of ingredients in a regular blender.

3. Combine the dressing with the rice, vegetables, cheese, & herbs. Let it chill for at least 1 hour or up to 8 hours before serving. Serve at room temperature.

Yield: 6 main dish servings.

INDIAN CHICK PEAS

1 15 oz can chick peas
2 cans chopped tomatoes with jalapanos
1 onion
1 eggplant
olive oil

curry
turmeric
cinnamin
garam marsala


Cook onion in olive oil with spices
add eggplant and chick peas
stir a few minutes
add tomatoes and cover

cook till eggplant is soft

can serve with chopped cilantro