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New Potato Rendang

I bought a recipe book called the Big Vegan.  I have had it for awhile.  But today I decided to finally try a recipe. This one is  a winner!  I love curry and while this isn’t exactly curry  it is similar.   The recipe describes the dish as Malaysian.  The citrus creates a fabulous flavor to the dish.  This will join my rotation of favorite recipes!  Give it a try.

New Potato Rending
Print Recipe
Servings Prep Time
3 as an entree, 6 as a side dish 15 minutes
Cook Time
40 minutes
Servings Prep Time
3 as an entree, 6 as a side dish 15 minutes
Cook Time
40 minutes
New Potato Rending
Print Recipe
Servings Prep Time
3 as an entree, 6 as a side dish 15 minutes
Cook Time
40 minutes
Servings Prep Time
3 as an entree, 6 as a side dish 15 minutes
Cook Time
40 minutes
Ingredients
Servings: as an entree, 6 as a side dish
Instructions
  1. In a food processor, combine the chile, shallot, ginger, garlic, lemon and lime and zest. Add the paste to a large frying pan.
  2. Add the paste to the frying pan and add the tumeric and ground cloves. Add the potatoes and stir to combine everything. Cover the pan and simmer the potatoes until almost tender. You will need to add water to keep the mixture from sticking to the pan.
  3. Add the carrot and green beans and season with salt and pepper. Cook to your desired tenderness.
  4. Serve the dish with a squeeze of lime and garnish with some sesame seeds.
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Falafel

These make a lovely lunch or dinner when paired with avocado,tomatoes and red onion salsa and a salad.

Falafel
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Falafel
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Ingredients
Servings: People
Instructions
  1. Soak the chickpeas in cold water overnight.
  2. Place all the ingredients in a food processor and process until smooth.
  3. Roll the chickpeas into balls and place on a parchment paper lined cookie sheet.
  4. Heat oven to 375 degrees and cook for 15 minutes. Flip them over and continue to cook approximately another 15 minutes but check them. You can fry them in oil if you prefer.
  5. Serve to or cold. I like my cold with avocado, tomato and red onion salsa
Recipe Notes

Each serving is about 120 calories. 

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Empanadas

I have been testing out Vegan recipes and found this one on http://www.onegeeenplanet.org.

The empanadas ar a good option for meal prepping and then reheating  when you want to eat one.

This recipe does take some planning because you need to prepare the slaw the day before you want to eat the empanadas but it is worth it to let the flavors set.

Empanadas with roasted poblano chilis
Print Recipe
Servings Prep Time
8 Empanadas 30 Minutes
Cook Time
25 Minutes
Servings Prep Time
8 Empanadas 30 Minutes
Cook Time
25 Minutes
Empanadas with roasted poblano chilis
Print Recipe
Servings Prep Time
8 Empanadas 30 Minutes
Cook Time
25 Minutes
Servings Prep Time
8 Empanadas 30 Minutes
Cook Time
25 Minutes
Ingredients
Servings: Empanadas
Instructions
  1. TO MAKE THE CURTIDO-STYLE SLAW:
  2. 1. It’s best if you make this slaw the day before.
  3. 2. Place the cabbage, carrots, and onion into a large bowl. Pour the boiling water over, cover, then set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as you can.
  4. 3. Add the cabbage and carrots back to the bowl and toss with the remaining ingredients. Let set at room temperature for a couple hours. Then chill.
  5. TO MAKE THE DOUGH:
  6. 1. Add the two flours, pepper, and salt into a large bowl and mix together.
  7. 2. Melt the vegan butter and mix with water, add a little to chia seeds, whisk, then mix in the rest of the liquid. Stir in the flour.
  8. 3. Mix until the dough forms a slightly sticky ball. It will firm up as it sits.
  9. 4. Place the dough on a piece of parchment paper, form into a disk, and wrap tightly then place in the refrigerator for 30 minutes.
  10. 5. While the dough is chilling, prepare the filling.
  11. TO MAKE THE FILLING:
  12. 1. Dice the poblano peppers for filling. When cool, mix in the cheese, cilantro, garlic, salt, and pepper.
  13. TO ASSEMBLE:
  14. 1. Preheat the oven to 375°F.
  15. 2. Sprinkle a little flour onto a piece of parchment paper and roll out the dough fairly thin. Use a 5-inch round cookie cutter to make 8 circles. Or use a plate and cut with a knife around the plate.
  16. 3. Once you have each circle of empanada dough cut out, fill them with 3 tablespoons of filling.
  17. 4. Spread some water around the edges and fold over to seal. Use a fork to crimp the edges. Gently poke a fork on top to let steam escape.
  18. 5. Place on a baking sheet and into the oven for 20-25 minutes, or until golden. Some of the cheese may come out during baking.
  19. From one green planet.org
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