Aaloo Mattar Dinner (Potato and Peas, silly!)

This was an easy dish I made last night with a few simple ingredients and spices! The recipe is from Sarah Kramer's third Cook Book "La Dolce Vegan!" And I've been using this book for about over 2 years now, even though I've just entered this Vegan journey. Her recipes are easy, fun and quick, but of course, best of all- delicious!

I'm doing this from memory, so bare with me :)

Ingredients:

1 cup brown rice

1 large onion

1 large potato

1 large or 2 medium tomatos

1/2 cup frozen Peas

1/4 cup fresh Cilantro

1/4 cup veggie broth
1 tsp Masala

1 tsp Ginger

1/2 tsp Paprika

1 tbsp oil

Salt to taste

Cook the rice accordingly. In a pan, saute onions in oil until translucent. Add in Masala, Ginger and Paprika, continueing to stir to prevent burning. Add in Veggie Broth, cubed potatoes, and minced tomatos, mix and cover with lid for 8-10 minutes until potatoes soften. Add frozen peas and Cilantro. sprinkle salt to taste. Cover again until rice is ready. Plate rice with Veggie mixture on top. TA-DAH! What an Indian Delight! :)

*The rice I cooked took about 45 minutes, but here's a tip. If you cook extra rice for the week, you can have it for future recipes and save a lot of time! The veggie mixture only took 15 minutes including the chopping!! And this meal only cost about $5.00 with 4 good servings, so Tony and I have it for lunch today as well!

Red Lentil Bake with Dill Potatoes and Steamed Broccoli

Tony made me a Scrumptious dinner last night, that he calls a Red Lentil Back.

(We thought we'd have a competition for who plated better. His is the white plate. You can tell me which one you like best! ha!)

Here are his directions:

In a pot, bring 1.5 cups red lentils, 2 cups vegetable broth, 1 diced onion, bay leaf to boil.

Reduce heat to low and let simmer till all liquid is absorbed.

Stir frequently.

Remove bay leaf and stir in 1 cup vegan cheese until well mixed. ( We used a Daiya Pepperjack Shredded Cheese) ZIPPY!

Place into 9" pie plate greased with olive oil.

Bake for 400 degrees for 25-30 minutes or until top is golden brown and bubbly.

Let sit 10 minutes before serving.

Open can of sliced potatos.

Saute in pan with olive oil and lots of Dill, some salt, pepper and spices! ( We used fresh dried dill saved from the summer! yum!)

Steam some broccoli and stick it all on your plate.

CHOW DOWN! :) Its delicious, nutricious, and soooo nice.

Almond flavored Hot Cocoa!

Last night, after our delicious meal, Tony made me some awesome hot cocoa! (yep. vegan!)

He used Silk Almond Milk
Cocoa Powder
a small block of Dark Chocolate
a few drops of vanilla
and some raw cane sugar.

It was sooo good! And the hint of almond was such a good combo!

Try it yourself!


Silk Pure Almond® Original Almondmilk

Nutrition FactsServing Size 1 cup (240mL)

Amount per Serving

Calories
60
Calories from Fat
25
% Daily Value*
Total Fat 2.5g
4%
Saturated Fat 0g
0%
Trans Fat 0g

Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.5g
Cholesterol 0mg
0%
Sodium 150mg
6%
Potassium 60mg
2%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
4%
Sugars 7g
Protein 1g
Vitamin A
10%
Vitamin C
0%
Calcium
45%
Iron
4%
Vitamin D
25%
Vitamin E
50%
Riboflavin
25%
Vitamin B12
50%
Magnesium
4%
Zinc
10%
Copper
2%
Manganese
4%
* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories:
2,000
2,500
Total Fat
less than
65g
80g
Saturated Fat
less than
20g
25g
Cholesterol
less than
300mg
300mg
Sodium
less than
2,400mg
2,400mg
Potassium
less than
3,500mg
3,500mg
Total Carbohydrates
300g
375g
Dietary Fiber
25g
30g
Calories per gram:
Fat 9
Carbohydrate 4
Protein 4
Ingredients: All Natural Almondmilk (filtered water, almonds), All Natural Evaporated Cane Juice, Calcium Carbonate, Sea Salt, Locust Bean Gum, Sunflower Lecithin, Gellan Gum, d-alpha-Tocopherol (natural vitamin E), Zinc Gluconate, Vitamin A Palmitate, Riboflavin (B2), Vitamin B12, Vitamin D2.

****
Did I mention that between my Cocnut Yogurt and Almond Milk, I've attained my complete needs for B12 and Calcium without harming any animals?! :)
****

Chicken Semolina, Spinach-Basil Pasta and Rubbed/roasted carrots

Tonight I made this delicious meal! Here is the recipe

Ingredients:

1/2 lemon

2 tbsp 'butter'

Gardein Chicken

1 small can of sliced mushrooms

6 large carrots, peeled and cut in thirds

1 lb of Spinach speghetti

4 small tomatoes

1 tbsp of Basil

1/4 cup of white wine

A spice rub made from brown sugar and mixed spices

Cut the carrots in thirds, spray with a light cooking spray and sprinkle and mix with rub. Bake in over at 450 for 40 minutes.

Saute Chik'n in 1 tbsp oil in pan, until lightly browned.

Add white wine. squeeze 1/2 lemon onto chicken in pan.

Add 'butter'

Cook Spinach pasta for 11minutes. Drain and place back in pot. mix with 2 tbsp of oil and 3 tbsp of basil. (dry or fresh)

in a small pot, saute mushrooms with some of the sauce from the chikn. Add in the tomatoes, cut in 1/2 or 1/4s depending on how large.

place pasta on the plate with the chikn on top. drizzle the tomato, mushroom mixture ontop and place the carrots on the side.

YUM! :)

Vegan Pizza!

Today I made a delicious vegan pizza with just a few key ingredients.

A whole wheat pizza crust

A red bell pepper

a block of vegan mozzarella cheese

vegan pepperoni

some marinara sauce

Easy! And it tasted great :)

Vegan Chili Recipe!

For those of you who Love a good chili on a cold winter night, this one is one of my favorites!

It's from the cookbook La Dolce Vegan! "Vegan Living Made Easy" by Sarah Kramer. My good friend Sarah gave it to Tony and I three years ago and we absolutely love it.

1 Small onion, chopped

1 Tbsp Olive oil

1/2 small red bell pepper, chopped

1 cup water or vegetable stock

1 cup Apple juice

1/2 tsp dried oregano

1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp cayenne pepper

1 3.8oz can of picked green chiles

1 19oz can black beans, drained and rinse

1 5.5 oz can tomato paste

1/4 cup basmati rice (or any other rice in a pinch)

1/4 cup fresh cilantro , minced

1/2 cup vegan "cheese," grated (optional)

In a large saucepan on medium heat, saute onions in oil until translucent. Add red peppers and saute for an additional 2-3 mins. Add water, juice, oregano, cumin, salt, cayenne and green chiles. Bring to aboil, then reduce heat and simmor for 5 min. Stir in the beans, tomato paste and rice. Cover with lid and simmer 15-20 mins. or until rice is cooked. Stir occasionally to prevent sticking. Stir in cilantro just before serving and and top each bowl with some vegan cheese. makes 2 large or 4 small servings.

I usually double or triple the recipe so I have it for the week. You can also freeze it and save it for later!!

Enjoy :)