Dal with Vegetables

26 01 2012

Well I just booked a luxury suite at the EconoLodge in beautiful Groton, Connecticut. It comes equipped with desk and lamp. For only fifty dollars!!! Mmmmm lamp. I have no idea what Groton is like or what smells to expect from this motel, but I’m sure it will be a welcome place to lay our heads after me and my friend get back from seeing Motorhead/Megadeth at the Mohegan Sun Casino this Friday. Mmmm Lemmy and gambling.

I wanted to get in at least one new recipe this week so I decided on this one, though it’s very similar to one that I blogged about from the same book a few months back, the lentil bhuja casserole. This has a lot of the same great flavors, minus having to make thousands of infuriating fried lentil balls that would not hold together in oil.

Cauliflower in a creamy tomato sauce is out of this world and the other vegetables just melt in your mouth; a real easy to throw together dinner that you can pack for lunch throughout the rest of the week. I’m going to try stuffing it into some pita bread tomorrow.

Dal with Vegetables
Adapted from Vegetarian Cooking: A Commonsense Guide

2/3 cup yellow lentils (or just brown ones…)
2/3 cup red lentils
1 tb. vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 tb. fenugreek seeds
2 tsps. ground cumin
2 tsps. ground coriander
1/2 tsp. turmeric
1 14-oz. can diced tomatoes
3 cups vegetable stock
2 carrots, chopped
1 head cauliflower, chopped into florets
5 1/2 oz. green beans, trimmed and halved
1/4 cup whipping cream

Rinse the lentils separetely under cold water until the water runs clear, then drain well. If you’re using yellow lentils, place them in a small bowl, cover with water and leave to stand for 30 minutes, then drain well. If you’re using brown lentils, move right along to the next step.

Heat the vegetable oil in a saucepan. Sauté the onion and garlic over medium heat for 3 minutes, or until the onion is soft.

Add the spices and stir for 30 seconds, or until fragrant. Add all of the lentils, tomatoes, and stock, stirring well. Bring to a boil, then reduce the heat, cover and simmer for 20 minutes.

Stir in the carrot and cauliflower, then cover and cook for 10 minutes. Add the green beans and cook, covered for a further 5-10 minutes, until the lentils are tender and the vegetables are cooked.

Stir in the cream and season with salt and pepper to taste. If you like, serve with some chopped, fresh cilantro and naan bread.

Vegan “Cheddar” & Sweet Potato Soup

19 12 2011

I absolutely adore cheese. But I also absolutely adore vegan cheese substitutes. It really makes no sense. I also love nutritional yeast, though it gives me really bad gas. It’s worth it for all them B vitamins though.

For cheese and yeast lovers alike, this soup will satisfy. It’s creamy, tangy and comforting. Cinnamon and brown sugar mixed with sweet potatoes… c’mmoonnn.

Try toasting up your own croutons or just have some crusty bread on hand because you’ll be wanting it to soak up every bite.

Vegan “Cheddar” & Sweet Potato Soup
Adapted from The Uncheese Cookbook

2 cups water
2 medium carrots, sliced
1 medium onion, chopped
1 green bell pepper, chopped
2 tbs. Spice Blend (recipe below)
1/2 tsp. cinnamon
2 cups cooked sweet potatoes, mashed
1/3 cup nutritional yeast flakes
1/3 cup brown sugar
2 cups vegan milk
2 tbs. Worcestershire sauce
Salt and pepper, to taste

Place the first six ingredients in a large soup pot and bring to a boil. Reduce the heat to medium, cover and simmer until the carrots are tender, about 20 minutes. Turn off the heat and stir in the mashed sweet potatoes, nutritional yeast and milk.

Puree the mixture in a blender, a portion at a time, until smooth. Return to the soup pot and stir in the brown sugar, Worcestershire sauce, salt and pepper. Warm over medium heat, until heated through, stirring often.

Serve with croutons.

Spice Blend

1 1/2 cups nutritional yeast flakes
3 tbs. salt
1 tb. onion granules
1 tb. paprika
2 tsp. garlic powder
1 tsp. parsley
1/2 tsp. turmeric
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. dill seed

Place all the ingredients in a blender or food processor and process until finely ground. Store in an air-tight container at room temperature.

Seitan Goulash

5 11 2011

If I had my own restaurant; my own vegetarian comfort-food diner/café/show space/brewpub/rocket-ship, this seitan goulash would be on the menu. Then come Halloween time, I would re-name it to Seitan GHOULash. It would be amazing. Hell, I would sling this out of a dinky food-cart in the dead of winter. Whole cities shoveling steaming spoonfuls of goulash into their mouths; loving every second of it.

Sadly, The Chicago Diner already beat me to it. But do they add sauerkraut?? Nien! The recipe is mine.

Juicy chunks of seitan, tender potatoes, along with the creamy tartness of sauerkraut and sour cream, make this a total go-to cold weather comfort food. Use Hungarian sweet paprika if you have it on hand, otherwise, regular paprika is fine.


Seitan Goulash
Adapted from The Chicago Diner Cookbook

2 tbs. vegetable oil
2 tsps. onion powder
1 tsp. salt
1 1/2 tsps. paprika
1 tsp. thyme
1/2 tsp. black pepper
1 bay leaf
1/2 cup tamari/soy sauce
3 cups water

1/2 lb. seitan, cut into chunks
1/2 cup all-purpose flour
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
Vegetable oil for frying

2 tbs. vegetable oil
2 medium onions, diced
1 cup carrots, sliced
2-3 large potatoes, diced
2 bay leaves
1 cup celery, chopped
1 bell pepper, chopped

1 can sauerkraut, drained
Vegan sour cream
Noodles/pasta of choice

To make the marinade, heat the 2 tablespoons of oil in a large skillet. Add the remaining marinade ingredients and simmer 5-10 minutes. Remove the bay leaf. Pour marinade over the seitan and let sit for about 20 minutes; drain, reserving the marinade.

Mix the flour, garlic powder, onion powder and paprika in a bowl. Heat about 1/4 cup oil in a medium skillet until hot. Dredge the seitan in the flour mixture and sauté until brown. Remove from the skillet and set aside.

Heat the 2 tablespoons of oil for the vegetables in a large pot. Add the onions and carrots and cook 8-10 minutes. Add the potatoes and bay leaves and cook 10-15 minutes more, or until the potatoes start to get tender. Add the celery and bell pepper, cover with the reserved marinade and simmer 5 minutes. Add the seitan, stir and cover. Remove from heat and stir in the sauerkraut and vegan sour cream to taste. Serve on hot noodles/pasta and topped with more vegan sour cream.