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Indo-Chinese Vegan Cabbage Manchurian with a Spicy Sauce

January 23, 2012 · by · 2 Comments

Last week I was talking with my friend, Kalpana, about “Indian Chinese food”. I had eaten Manchurian dumplings/patties before but wasn’t a huge fan because it was deep-fried and the ones I got were pretty greasy. After hearing her talk about them I really wanted to give them another chance.

So, I did what any modern person would do and searched the internet for a recipe. I found the one I used at Veg Inspirations and it’s even baked instead of fried! I nearly jumped up and down as I realized this would help deplete my cabbage section of the fridge.

I didn’t follow the recipe exactly, but I think the recipe was great for a base and you’d do well to follow it for your first batch. The dumplings are made with finely grated veggies and are held together with flour, rice, and a little corn starch.

You can use any veggies you want as long as they are finely minced/shredded. I used a food processor and did my veggies in batches. I also processed my rice in the processor to make it a little more binding. My rice came from the freezer though, and I think if you used fresh rice you could skip this step.

You could also use a different binder if you avoid corn starch and gluten-free flour should work as well as wheat flour. I saw some recipes in my search that called for rice flour.

I cooked mine on 350 for almost twice the amount of time recommended. But I also used more shredded veg than called for. Next time I would try cooking them at 375 and just keep a close eye on them to make sure they don’t burn.  But I thought baking made them nice and crunchy.

In my sauce I used the more water variation suggested. I used Sriracha for red chili sauce, no chilies, and some plain tomato sauce I had in the fridge in addition to a little ketchup. The sauce was thickened with corn starch and I probably could have used less. Again you’d probably be safe if you follow the recipe at Veg Inspirations.

You guys know about my cabbage saga, and it seems like a never-ending one. Because of this yummy dish I am down to one small cabbage!

Filed Under: Asian, Busy Vegan, Main Course, Vegan, Vegetarian · Tagged: , , , , , , , , , , ,

Slow Cooker Spicy Southern Chickpeas and Grits

January 20, 2012 · by · 7 Comments

For those of you not familiar with Southern food this is my (vegan) version of Shrimp and Grits. Traditionally it’s base is a spicy tomato based sauce with bell peppers. I’ve used chickpeas because they don’t break down as much as pinto beans or the like.

Of course there’s bacon in the original version, and doubly of course I have liquid smoke in my version. Big shock, right?

The spiciness often comes from Tabasco, but I like to add chipotle for its smoky notes as well as its heat. You can use either or both depending on your favorite taste.

I serve this over a big portion of grits. It’s a very filling dish and perfect for cold, winter nights. Feel free to add a heaping serving of veggies on the side to make it a well-rounded meal.

Originally I used Muir Glen diced tomatoes with chipotles already added in. Since then, it looks like they have been discontinued. But if you have a can or two of them in your pantry this is a great way to use them up.

Make sure to check out the Wellness Weekend over at Diet, Dessert and Dogs. This recipe is linked there and many more.

Slow Cooker Spicy Southern Chickpeas and Grits
soy-free, gluten-free (make sure the grits are labeled gluten-free!)
Makes 3 to 4 servings (when served over a pile of grits)

**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker

  • 1/2 cup bell pepper, chopped small
  • 2 cloves garlic, minced (can use 1/2 teaspoon garlic powder instead)
  • 1 1/2 cup cooked chickpeas (or 1 can rinsed)
  • 1/2 cup water
  • 1 1/2 cups diced tomatoes (or 1 can Muir Glen diced tomatoes)
  • 1/4 to 1/2 teaspoon chipolte powder, to taste
  • A few dashes liquid smoke or smoked salt, to taste (Start small if you’re not a fan of smoky foods or leave it out altogether.)
  • Tabasco or other hot sauce, optional – use instead of chipolte powder or in addition to depending on your taste for heat
  • salt and pepper, to taste

The night before: Chop bell pepper, minced garlic and store in fridge.

In the morning: Add all ingredients, except for the salt and pepper, to the slow cooker and cook on low for 6 to 9 hours.

Before serving: Taste, add salt and pepper, then re-season to your liking. You may need to add more liquid smoke or chipotle.

Serve over slow cooker grits – recipe below:

I make a double batch of grits in a larger slow cooker. The first time I made this I had more beans than grits and that didn’t work as well. Also this way you can add in a few people if someone happens to drop by around dinner time.

Slow Cooker Grits

Use a 3 1/2 to 4 quart slow cooker for the grits.

  • 1 cup grits, yellow or white (Bob’s Red Mill grits are labeled gluten-free)
  • 2 cup unsweetened So Delicious Coconut Milk (or other unsweetened non-dairy milk)
  • 2 cup water
  • 1 teaspoon vegan chick’n bouillon
  • salt and pepper to taste
In the morning: Add all the ingredients to an oiled slow cooker. Cook on low for 6 to 8 hours.

Filed Under: Beyond Easy, Cooking Time 8 hours, crockpot, Gluten-free, Main Course, Overnight (8+ hours), Slow cooker, Soy-free, Stews, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , , ,

Butternut Squash Frijoles and a Goodie Bag Giveaway!

November 21, 2011 · by ·

I have some housekeeping to get done before the end of the year. What’s weird is that it’s good for all you readers! I am backed up on reviews and giveaways so I will be posting more the next month and will have giveaways all the way up through the holidays.

Today’s giveaway is one of my goodie bags from my Going Vegan class at The Creative Connection earlier this year. There are vegan samples and tons of coupons. Some of the coupons expire 12/31 but not before you use them to stretch your holiday food budget!

To enter the giveaway leave a comment below telling me your favorite way to use leftover veggies.

You can get an additional entry by signing up for a free account at Key Ingredient and adding me as a favorite or friend. (The link will take you to my profile.) Then come back here and leave a second comment.

There may be more than one winner and I’ll announce them by Wednesday. So leave a comment and spread the word to all your friends!

Butternut Squash Frijoles
Makes about 6 servings
soy-free, gluten-free

This recipe uses a 1½ to 2 quart slow cooker

  • 1 cup dried beans (anasazi, pinto, et.)
  • 3 cups water
  • 1 cup butternut squash purée
  • 1 clove garlic, minced
  • 1 can (14.5 oz/411g) diced tomatoes with chipotle (or plain with ½ teaspoon powdered chipotle)
  • 1 teaspoon marjoram
  • ½ teaspoon chili powder
  • 1 tablespoon fresh cilantro, chopped
  • juice of ½ lime
  • salt to taste
  • ground hot pepper, optional to taste

The night before: Combine the dried beans and water in the slow cooker and cook on low overnight.

In the morning: Add the butternut squash, garlic, tomatoes, marjoram, and chili powder.

Before serving: Taste and adjust seasonings. Add salt, hot pepper, and lime juice.

You can also make a quick mexi-pizza if you spread the frijoles on a tortilla thinly and top with some vegan chorizo and a little Daiya vegan cheese. Plus it cooks in minutes!

You probably have some Winter squash on your t-day menu. If you make an extra cup and purée it, you are ready to make these beans.

If you don’t have time to make the beans now, go ahead and freeze the extra squash in 1 cup portions so it will be ready to go when you want to make them.

You can use pumpkin, acorn, or kuri in place of the butternut. But think about doing something different and use butternut where you usually use pumpkin or sweet potato. After all, Winter squash need some love around the holidays too.

Filed Under: Beyond Easy, Cooking Time 8 hours, crockpot, Giveaway, Gluten-free, Main Course, Mexican, Overnight (8+ hours), Side Dish, Slow cooker, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Vegan Sin-cinnati Chili for Your Halloween Dinner

October 25, 2011 · by · 7 Comments

Since I taunted you with Halloween yesterday I thought I’d give you something to make for your Halloween dinner party.

Cincinnati chili is similar to a regular meaty chili except it has unusual spices that you see more in pumpkin pie than an all-American stew. Traditionally it’s a meat chili that has kidney beans as an optional topping as well as shredded cheese and onions. Then oddly enough it’s served over pasta.

This one uses vegan ground and the lentils for the meaty texture. The unusual spices blend in more than you expect, but there are Cincinnati chili lovers and haters. Because of the extra spices the ingredient list may look intimidating, but most things on the list are a quick measure and you’re done!

This looks especially spooky over spinach pasta, but it would work well over black forbidden rice too. You can cut out ghost shapes out a slice of vegan cheese. Black sesame seeds or nigella seeds make great eyes!

Atmosphere is important in a Halloween gathering, but it doesn’t matter if you cut bats out of paper or buy the coolest decorations ever. No matter how much you do, you’ll be glad you put in the time!

Vegan Sin-cinnati Chili
Makes 2 to 3 cups (3 large servings or 4 small ones)

**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker

  • 3/4 cup dry black beluga lentils (you can sub other lentils, the chili just won’t be as dark)
  • 1 1/2 cup water
  • 1 1/2 cup diced tomatoes
  • 2 cloves garlic, minced
  • 1/2 cup Ground Beefless (use Trader Joe’s, frozen crumbles, or cook 1/2 cup Gimme Lean)
  • 1 bay leaf
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground hot pepper, like chipotle
  • 1/8 teaspoon cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon cocoa
  • pinch allspice
  • pinch ground hot pepper of choice, optional and to taste
  • dash of freshly ground nutmeg
  • salt, to taste
  • shredded vegan cheese, for topping
  • chopped onions, for topping
  • cooked spinach pasta, for topping

In the morning: Add everything except nutmeg, salt and toppings to the slow cooker . Cook 7 – 9 hours on low.

Add nutmeg, taste, and add salt or adjust other seasonings as needed.

Serve over cooked pasta and top with your choice of onions and/or cheese.

Filed Under: Chili, Cooking Time 8 hours, crockpot, Fall, Main Course, Overnight (8+ hours), Pasta, Slow cooker, Stews, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , , , , , ,

Vegan ‘Meaty’ Chili You Make From Scratch, but Is as Easy as Opening a Can!

October 24, 2011 · by · 8 Comments

It’s getting close to my favorite holiday, Halloween. This weekend we started decorating the house for our annual Gothic dinner party. We have over 8 big plastic bins chock full of goodies, so it takes days to get everything in place. So far we are about 1/2 way there.

Of course, once the house is decorated then I’ll do the tablescape. (I’ve always wanted to use that word in a sentence!) There are 2 boxes full just for the table. I’ll post pictures next week of the table and our decorations.

I haven’t decided what I’m making for the main course yet, so if anyone has some spooky vegan gluten-free ideas let me know. (Yes, Cara, that is directed at you – possibly as a challenge!)

So, why all this talk of Halloween on a chili post? Well, it is near Halloween… But the real reason is we ate the chili – all of it before I remembered to take a picture of it. I promise to not do it again, but this recipe was too good to not post it because it’s picture-less.

This is a great recipe to get in your slow cooker tonight for tomorrow’s dinner. You could use tvp, crumbled tofu, even tempeh instead of the beefless if you’d like to. It’s yours to play with as you want!

Vegan Ground Beefless and Bean Chili
Makes 2 to 3 cups

**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker

  • 1 cup dry black beans
  • 3 cup water
  • 2 cloves garlic, minced
  • A few dashes liquid smoke
  • 1/2 cup Ground Beefless (use Trader Joe’s, frozen crumbles, or cook 1/2 cup Gimme Lean)
  • 1/2 cup diced tomato (Use the ones with chipotle if you can find it)
  • 1 tablespoon tomato paste
  • 1/2 teaspoon chili powder
  • pinch ground hot pepper of choice, optional and to taste
  • salt, to taste (Smoked salt would work great too.)
  • vegan sour cream, for serving, optional
  • baked sweet potato, for serving

The night before: In your slow cooker add the dried beans, water, garlic, and liquid smoke. Cook on low overnight. (If your 1 1/2 quart slow cooker does not have a low/high setting then it should run on low.)

In the morning: Add everything else to the slow cooker (except for salt). Cook 8 – 9 hours on low.

Before serving: Taste, add salt if needed,  and adjust seasonings and add hot sauce, salt, or other add-ins now.

Serve over a baked sweet potato and top with optional sour cream if you’re in the mood for it. You can cook them an additional slow cooker while you are gone all day. This also works great over rice, quinoa, or with Daiya mixed in for a dip-for-dinner meal with some baked blue corn tortilla chips. The dip idea would work great at your Halloween party.

Filed Under: Beyond Easy, Chili, Cooking Time 8 hours, crockpot, Gluten-free, Main Course, Mexican, Overnight (8+ hours), Slow cooker, Soy-free, Stews, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , ,

Beyond Easy Not-Refried Beans

October 13, 2011 · by · 14 Comments

Now that I’ve at gotten you to at least start thinking about getting a 1 1/2 to 2 quart slow cooker – here’s another recipe for it. This time it’s a savory staple that can make any meal easy – refried beans, except my beans play no part in the frying game. They’re completely oil-free, so you there’s no guilt and fewer calories than the regular version!

Refried beans won’t win any beauty contest, but they are cheap, tasty and good for you.

The recipe below is a jumping off point. You can add green chilies, chopped hot peppers, lime juice, sauteed onions and peppers, even beer if you’re so inclined.  You can make these taste just the way you want them to. I don’t know about you, but it makes me happy to actually find something I can control in my life. But you don’t have to be a control freak like me to enjoy them, even those of you with patience and inner peace can love these beans too!

This recipe starts off with dried beans. You can use canned or pre-cooked ones, just put the ingredients together in the morning instead of the night before. You could make some flautas with the leftovers, if you have any.

Beyond Easy Not-Refried Beans
soy-free, gluten-free
Makes 2 to 3 cups

**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker

  • 1 cup dry pinto beans
  • 3 cup water (plus extra noted in recipe)
  • 2 cloves garlic, minced (can use 1/2 teaspoon garlic powder instead)
  • 1 teaspoon chili powder
  • A few dashes liquid smoke or smoked salt, optional
  • Tabasco or other hot sauce, optional
  • salt, to taste

The night before: In your slow cooker add the dried beans, water, garlic, and chili powder. Cook on low overnight. (If your 1 1/2 quart slow cooker does not have a low/high setting then it should run on low.)

In the morning: Add the liquid smoke if using and 1/4 to 1/2 cup of water depending on how long you will be gone for the day. You can cook these a very long time if you just add extra water.

Before serving: Take a wooden spoon and mix the beans together smashing some again the walls of the slow cooker if there are still too many whole beans. Adjust seasonings and add hot sauce, salt, or other add-ins now.

Serve as-is over brown rice with salsa for the easiest meal ever, or serve in tacos or burritos.

Filed Under: Beyond Easy, Cooking Time 8 hours, crockpot, Gluten-free, Main Course, Mexican, Overnight (8+ hours), Side Dish, Slow cooker, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , ,