Recipes — vegan RSS



Orange and Star Anise Rice (Shirin Polo)

When Persia traded with India in 1700-1800 AD, this recipe became part of Indian cuisine. The influence of Persia can be seen in this recipe with the addition of almonds and pistachios, whereas spices and white basmati rice from India found a place in this delectable dish! Ingredients 1 Tablespoon ghee 1/2 cup grated carrots 1/4 teaspoon sea salt 1/4 cup slivered almonds 1/4 cup golden/green raisins 1/4 cup chopped pistachios 1 teaspoon granulated sugar 1/8th teaspoon ground star anise OR saffron 1 orange, zested and juiced 2 cups cooked white basmati rice 4 Tablespoons chopped cilantro   Instructions In a non-stick pan over medium heat, melt ghee. Add carrots, sea salt, almonds, raisins, pistachios, sugar, and star anise. Saute...

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Soup - Spinach, Lentils and Sweet Potato

It is almost Fall and I eat a lot of soups during fall and winter. Certainly, there are times when we all run out of ideas on making delicious soups to keep us warm, and here is one from my collection. This dark green thick soup has an added sweetness from sweet potato. If you make this amount, it will last you for a week. VegetarianServing Size: 4 to 6 servings Keeps well in the refrigerator for 2 weeks. Ingredients 4 Tablespoons unsalted butter (to make it vegan, use 4 Tablespoons olive oil instead)6 black pepper corns1 dried bay leaf (preferably Indian)1 Tablespoon Rupen's Curry Mix OR (1 teaspoon garam masala powder AND 2 teaspoons curry powder)1 cup thinly sliced...

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Eggplant Chokha

Ingredients 2 medium size eggplants 4 Tablespoons mustard oil 2 cups chopped Roma tomatoes 1 ½ inch fresh ginger, peeled and finely chopped 2 Tablespoons chopped cilantro 1 jalapeno, finely chopped Salt to taste   Instructions Turn your gas stove burner over medium heat. Place one eggplant over the burner (yes, directly over the burner). Cook for 3 minutes. Use a pair of tongs and turn the eggplant every 3 minutes, cooking all 4 sides of the eggplant. This should take about 12 minutes, for smaller eggplants, it may take about 10 minutes. Place the eggplant on a plate and let it cool for 20 minutes. Repeat the same process with the second eggplant. When the eggplants are cool, gently...

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Vegan Potato and Spinach Vindaloo

Ingredients 3 Tablespoons oil 1 1/2 cups white onion, chopped 1 jalapeno, finely chopped 2 cups Idaho potatoes, diced (skin on) Paste: 2 Tablespoons tomato paste 2 Tablespoons curry powder 1 teaspoon ground garam masala 1 Tablespoon ground paprika 1 teaspoon sugar 1 teaspoon salt 1/2 cup white vine vinegar 3 cups baby spinach leaves 3 Tablespoons chopped cilantro   Instructions Heat oil in a 5 qt sauce pan over medium heat. When the oil is hot, add onions and jalapeno. Saute for 6-7 minutes, stir once every other minute. Meanwhile, in a small bowl make a paste of tomato paste, curry powder, garam masala, paprika, sugar, salt and vinegar. Set aside. Add potatoes and the paste that you just...

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Chickpeas cooked in Cilantro sauce

IngredientsFor Blender:1 bunch roughly chopped cilantro, including the stalk1 teaspoon cumin powder1 teaspoon coriander powder1 teaspoon turmeric powder1/2 jalapeno1 teaspoon salt1 tablespoon lemon juiceBlend the above ingredients with 1/2 cup of water, adding 1/3rd cilantro every time along with other ingredients. Make a smooth chutney that is not very runny.Meanwhile, prepare the chickpeas base.Ingredients1.5 cups cooked chickpeas1 teaspoon ghee1/2 cup finely chopped red onion1/2 teaspoon garlic, chopped1/2 teaspoon ginger, chopped1 teaspoon mango powderInstructionsHeat ghee in a 3 qt saute pan over medium heat. When the ghee is hot, add red onion and saute for 5 minutes, stirring every minute.Add ginger, garlic and cook for another 2-3 minutes.Add garam masala powder and chickpeas, mix. Add mango powder and mix again.Add chutney...

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